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Garlic Risotto with Burrata
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Roasted Panzanella and Olives
Our Panzanella leans on extra-virgin olive oil and patience: built on a slow, honest base, then finished and Olives.
Ingredients
What you'll need
- 1 lb panzanella
- 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
- Prep and chill the vegetables so everything stays crisp and bright.
- Whisk the dressing with olive oil, lemon and seasoning until it emulsifies.
- Combine the components and toss gently to coat without bruising.
- Top with cheese or herbs and finish with a last drizzle of good oil.
Keep cooking
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