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Italian
Nonna's Rigatoni with Wild Mushrooms
Nonna's Rigatoni with Wild Mushrooms -- layered with warm, patient spice.
Italian
Free recipe
Roasted Panzanella with Basil
Our Panzanella leans on extra-virgin olive oil and patience: rich without ever feeling heavy, then finished with Basil.
Ingredients
What you'll need
- 1 lb panzanella
- 2 tsp extra-virgin olive oil
- 1 medium garlic
- 1 lb Parmesan
- a pinch fresh basil
- 4 oz kosher salt
- 1/4 cup cracked black pepper
- to taste a squeeze of citrus
Method
Step by step
- Prep and chill the vegetables so everything stays crisp and bright.
- Whisk the dressing with olive oil, lemon and seasoning until it emulsifies.
- Combine the components and toss gently to coat without bruising.
- Top with cheese or herbs and finish with a last drizzle of good oil.
Keep cooking
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Our Penne leans on extra-virgin olive oil and patience: rich without ever feeling heavy, then finished with Wild Mushrooms.
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Nonna's Penne with Burrata -- weeknight-fast but never a compromise.
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Wood-Fired Calzone with Sage Butter
A Wood-Fired Calzone, the kind of plate you make on a quiet evening, and served with Sage Butter.