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Wood-Fired Polenta with Basil
Our Polenta leans on extra-virgin olive oil and patience: the kind of plate you make on a quiet evening, then finished with Basil.
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Classic Eggplant Parmesan with Basil
Classic Eggplant Parmesan with Basil -- layered with warm, patient spice.
Ingredients
What you'll need
- 1 lb eggplant parmesan
- 1 cup extra-virgin olive oil
- 3 cloves garlic
- 1 tsp Parmesan
- 1/2 cup fresh basil
- 1 tbsp kosher salt
- 2 tsp cracked black pepper
- to taste flaky salt
Method
Step by step
- Get everything measured and within reach -- breakfast moves quickly.
- Warm the pan properly before anything goes in so nothing sticks.
- Cook low and slow for tender results, or hot and fast for crisp edges.
- Serve the moment it is ready, while it is at its very best.
Keep cooking
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