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Italian
Slow-Braised Bruschetta with Wild Mushrooms
A Slow-Braised Bruschetta, built on a slow, honest base, and served with Wild Mushrooms.
Italian
Free recipe
Roasted Panzanella with Basil
Our Panzanella leans on extra-virgin olive oil and patience: rich without ever feeling heavy, then finished with Basil.
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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Our Rigatoni leans on extra-virgin olive oil and patience: the kind of plate you make on a quiet evening, then finished al Forno.
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