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Italian
Herbed Lasagna and Peppers
Our Lasagna leans on extra-virgin olive oil and patience: built on a slow, honest base, then finished and Peppers.
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Wood-Fired Risotto in Tomato Sugo
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Ingredients
What you'll need
- 1 lb risotto
- 1 cup extra-virgin olive oil
- 3 cloves garlic
- 1 tsp Parmesan
- 1/2 cup fresh basil
- 1 tbsp kosher salt
- 2 tsp cracked black pepper
- to taste flaky salt
Method
Step by step
- Salt your pasta water until it tastes like the sea and get it boiling.
- Start the sauce so it is ready the moment the pasta is: garlic in warm oil, then the rest.
- Pull the pasta a minute early and let it finish cooking right in the sauce.
- Loosen with pasta water until glossy, then serve at once with plenty of Parmesan.
Keep cooking
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