Free
Italian
Baked Tortellini and Olives
Deeply satisfying Tortellini and Olives, balanced between sweet, salt and heat.
Italian
Free recipe
Classic Eggplant Parmesan and Peppers
Our Eggplant Parmesan leans on extra-virgin olive oil and patience: deeply savory and worth the wait, then finished and Peppers.
Ingredients
What you'll need
- 1 lb eggplant parmesan
- 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
- Heat the pan and butter over medium until it foams, then settles.
- Prep the eggs and the main components while the pan comes to temperature.
- Cook gently, watching closely so nothing overcooks or browns too fast.
- Plate right away and finish with herbs, salt and pepper.
Keep cooking
More Italian
Free 
● Members
Italian
Roasted Fettuccine and Olives
Our Fettuccine leans on extra-virgin olive oil and patience: kissed with char and smoke, then finished and Olives.
● Members
Italian
Slow-Braised Rigatoni with Burrata
Deeply satisfying Rigatoni with Burrata, weeknight-fast but never a compromise.
● Members
Italian
Baked Fettuccine with Pancetta
Our Fettuccine leans on extra-virgin olive oil and patience: the kind of plate you make on a quiet evening, then finished with Pancetta.