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Italian
Baked Tagliatelle al Forno
Our Tagliatelle leans on extra-virgin olive oil and patience: deeply savory and worth the wait, then finished al Forno.
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Our Polenta leans on extra-virgin olive oil and patience: rich without ever feeling heavy, then finished with Wild Mushrooms.
Ingredients
What you'll need
- 1 lb polenta
- 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
- Season the polenta generously and let it sit while you prep the aromatics.
- Build the base: cook the onion, garlic and spices until soft and fragrant.
- Add the polenta and cook it through, letting it take on color and soak up the seasoning.
- Rest briefly, adjust the salt and acid, and finish with fresh herbs before serving.
Keep cooking
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