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Creamy Eggplant Parmesan alla Vodka
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Roasted Panzanella with Burrata
Our Panzanella leans on extra-virgin olive oil and patience: built on a slow, honest base, then finished with Burrata.
Ingredients
What you'll need
- 1 lb panzanella
- 4 oz extra-virgin olive oil
- 1/4 cup garlic
- 2 tbsp Parmesan
- 1 cup fresh basil
- 3 cloves kosher salt
- 1 tsp 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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