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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.
Italian
Free recipe
Creamy Eggplant Parmesan al Forno
Our Eggplant Parmesan leans on extra-virgin olive oil and patience: deeply savory and worth the wait, then finished al Forno.
Ingredients
What you'll need
- 1 lb eggplant parmesan
- 3 cloves extra-virgin olive oil
- 1 tsp garlic
- 1/2 cup Parmesan
- 1 tbsp fresh basil
- 2 tsp kosher salt
- 1 medium 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
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Our Osso Buco leans on extra-virgin olive oil and patience: deeply savory and worth the wait, then finished with Wild Mushrooms.
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A Wood-Fired Pizza, deeply savory and worth the wait, and served alla Vodka.
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Skillet Lasagna and Peppers
Skillet Lasagna and Peppers -- bright with acid and fresh herbs.