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Italian
Slow-Braised Rigatoni with Pancetta
Slow-Braised Rigatoni with Pancetta -- bright with acid and fresh herbs.
Italian
Free recipe
Roasted Panzanella in Tomato Sugo
Our Panzanella leans on extra-virgin olive oil and patience: rich without ever feeling heavy, then finished in Tomato Sugo.
Ingredients
What you'll need
- 1 lb panzanella
- 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
- 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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A Wood-Fired Penne, the kind of plate you make on a quiet evening, and served alla Vodka.
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A Baked Arancini, rich without ever feeling heavy, and served and Peppers.