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Italian
Wood-Fired Gnocchi with Pancetta
Our Gnocchi leans on extra-virgin olive oil and patience: rich without ever feeling heavy, then finished with Pancetta.
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Free recipe
Skillet Polenta in Tomato Sugo
Deeply satisfying Polenta in Tomato Sugo, balanced between sweet, salt and heat.
Ingredients
What you'll need
- 1 lb polenta
- 1/4 cup extra-virgin olive oil
- 2 tbsp garlic
- 1 cup Parmesan
- 3 cloves fresh basil
- 1 tsp kosher salt
- 1/2 cup cracked black pepper
- to taste good finishing oil
Method
Step by step
- Pat the polenta dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the polenta, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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