● Members
Italian
Nonna's Gnocchi and Olives
Our Gnocchi leans on extra-virgin olive oil and patience: built on a slow, honest base, then finished and Olives.
Italian
Free recipe
Roasted Panzanella and Peppers
A Roasted Panzanella, rich without ever feeling heavy, and served and Peppers.
Ingredients
What you'll need
- 1 lb panzanella
- 1 lb extra-virgin olive oil
- a pinch garlic
- 4 oz Parmesan
- 1/4 cup fresh basil
- 2 tbsp kosher salt
- 1 cup cracked black pepper
- to taste fresh herbs, to finish
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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Our Eggplant Parmesan leans on extra-virgin olive oil and patience: kissed with char and smoke, then finished and Peppers.
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A Roasted Arancini, kissed with char and smoke, and served alla Vodka.
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Nonna's Calzone and Olives
Our Calzone leans on extra-virgin olive oil and patience: rich without ever feeling heavy, then finished and Olives.