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Italian
Classic Chicken Parmesan al Forno
Our Chicken Parmesan leans on extra-virgin olive oil and patience: kissed with char and smoke, then finished al Forno.
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Wood-Fired Risotto with Basil
Our Risotto leans on extra-virgin olive oil and patience: rich without ever feeling heavy, then finished with Basil.
Ingredients
What you'll need
- 1 lb risotto
- 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
- Bring a large pot of well-salted water to a rolling boil for the pasta.
- While it heats, build the sauce with olive oil, garlic and the core ingredients.
- Cook the pasta just shy of done, then finish it in the sauce with a splash of pasta water.
- Toss hard to emulsify, then plate and shower with cheese and cracked pepper.
Keep cooking
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