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Italian
Nonna's Rigatoni al Forno
Our Rigatoni leans on extra-virgin olive oil and patience: the kind of plate you make on a quiet evening, then finished al Forno.
Italian
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Sunday Minestrone and Olives
Our Minestrone leans on extra-virgin olive oil and patience: kissed with char and smoke, then finished and Olives.
Ingredients
What you'll need
- 1 lb minestrone
- 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
- Season the minestrone generously and let it sit while you prep the aromatics.
- Build the base: cook the onion, garlic and spices until soft and fragrant.
- Add the minestrone and cook it through, letting it take on color and soak up the seasoning.
- Rest briefly, adjust the salt and acid, and finish with fresh herbs before serving.
Keep cooking
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Our Gnocchi leans on extra-virgin olive oil and patience: rich without ever feeling heavy, then finished with Pancetta.
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