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Wood-Fired Risotto and Olives
Our Risotto leans on extra-virgin olive oil and patience: built on a slow, honest base, then finished and Olives.
Italian
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Baked Panzanella with Wild Mushrooms
Baked Panzanella with Wild Mushrooms -- balanced between sweet, salt and heat.
Ingredients
What you'll need
- 1 lb panzanella
- 1 tbsp extra-virgin olive oil
- 2 tsp garlic
- 1 medium Parmesan
- 1 lb fresh basil
- a pinch kosher salt
- 4 oz cracked black pepper
- to taste flaky salt
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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