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Creamy Eggplant Parmesan and Peppers
Our Eggplant Parmesan leans on extra-virgin olive oil and patience: kissed with char and smoke, then finished and Peppers.
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Free recipe
Baked Panzanella with Pancetta
Deeply satisfying Panzanella with Pancetta, bright with acid and fresh herbs.
Ingredients
What you'll need
- 1 lb panzanella
- 1 medium extra-virgin olive oil
- 1 lb garlic
- a pinch Parmesan
- 4 oz fresh basil
- 1/4 cup kosher salt
- 2 tbsp cracked black pepper
- to taste good finishing oil
Method
Step by step
- Cut everything to a size you can catch on one fork and keep it cold.
- Make the dressing first so the flavors have a minute to come together.
- Dress the sturdy items early and the delicate leaves at the very last moment.
- Finish with crunch, a little salt, and a bright squeeze of citrus.
Keep cooking
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