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Italian
Nonna's Calzone with Pancetta
A Nonna's Calzone, rich without ever feeling heavy, and served with Pancetta.
Italian
Free recipe
Rustic Panzanella in Tomato Sugo
Our Panzanella leans on extra-virgin olive oil and patience: deeply savory and worth the wait, 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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● Members
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A Wood-Fired Calzone, deeply savory and worth the wait, and served al Forno.
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Wood-Fired Polenta with Sage Butter -- bright with acid and fresh herbs.