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Skillet Polenta and Peppers
Our Polenta leans on extra-virgin olive oil and patience: rich without ever feeling heavy, then finished and Peppers.
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Slow-Braised Minestrone al Forno
Slow-Braised Minestrone al Forno -- layered with warm, patient spice.
Ingredients
What you'll need
- 1 lb minestrone
- 1 tbsp extra-virgin olive oil
- 2 tsp garlic
- 1 medium Parmesan
- 1 lb fresh basil
- a pinch kosher salt
- 4 oz cracked black pepper
- to taste flaky salt
Method
Step by step
- Pat the minestrone dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the minestrone, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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