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Italian
Herbed Cannelloni with Wild Mushrooms
Our Cannelloni leans on extra-virgin olive oil and patience: rich without ever feeling heavy, then finished with Wild Mushrooms.
Italian
Free recipe
Rustic Panzanella with Pancetta
Our Panzanella leans on extra-virgin olive oil and patience: kissed with char and smoke, then finished with Pancetta.
Ingredients
What you'll need
- 1 lb panzanella
- 3 cloves extra-virgin olive oil
- 1 tsp garlic
- 1/2 cup Parmesan
- 1 tbsp fresh basil
- 2 tsp kosher salt
- 1 medium 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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Free
Italian
Skillet Polenta with Wild Mushrooms
Our Polenta leans on extra-virgin olive oil and patience: rich without ever feeling heavy, then finished with Wild Mushrooms.
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Italian
Slow-Braised Focaccia alla Vodka
Our Focaccia leans on extra-virgin olive oil and patience: the kind of plate you make on a quiet evening, then finished alla Vodka.
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Italian
Sunday Bruschetta with Sage Butter
Sunday Bruschetta with Sage Butter -- balanced between sweet, salt and heat.