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Italian
Roasted Arancini with Burrata
A Roasted Arancini, rich without ever feeling heavy, and served with Burrata.
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Slow-Braised Minestrone and Peppers
Deeply satisfying Minestrone and Peppers, balanced between sweet, salt and heat.
Ingredients
What you'll need
- 1 lb minestrone
- 1 tsp extra-virgin olive oil
- 1/2 cup garlic
- 1 tbsp Parmesan
- 2 tsp fresh basil
- 1 medium kosher salt
- 1 lb cracked black pepper
- to taste good finishing oil
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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