Four recipes for the month of rest and the long days around it.
Buon Ferragosto
The Menu Begins Below ↓Cook one each week,
rest in between.
Buon Ferragosto
Tomatoes hollowed out and filled the Mediterranean way, with Carnaroli rice, browned beef, and two of our pestos doing the deep flavor work.
Eaten warm or at room temperature
In Rome, August has its own dish. When the markets pile high with tomatoes almost too ripe to carry home, the answer is pomodori ripieni: tomatoes hollowed out, filled generously, and baked until the edges caramelize.
Ours are filled the Mediterranean way, with Carnaroli rice, browned beef, and two of our pestos doing the deep flavor work, then finished with Parmesan, pine nuts, and basil. Our Wild Oregano & Sage Savory Salt does the seasoning. The season does the rest.
Preheat the oven to 350°F. Remove the stems and core the pulp from the tomatoes. Dice the pulp and set aside. Transfer the hollowed tomatoes to a baking dish, drizzle with 1 Tbsp olive oil, and season with Wild Oregano & Sage Savory Salt.
Heat 2 Tbsp olive oil in a frying pan. Add the onion and cook until soft, about 5 minutes. Add the ground beef, stirring to break it up, and cook until browned. Season with 1 tsp savory salt. Add the tomato pulp and the Roasted Eggplant Pesto and cook until incorporated, about 5 minutes.
In a bowl, combine the cooked rice, the beef mixture, and the Sun-Dried Tomato Pesto. Fill the tomatoes with the stuffing. Top with panko, Parmesan, and a drizzle of the remaining olive oil.
Bake 20 minutes. Remove from the oven, sprinkle the pine nuts over the top, and return for another 10 minutes. Serve with a drizzle of olive oil and fresh basil.
Chicken braised in our artisan sauce of caramelized onions, red and golden bell peppers, and aromatic herbs.
The Ferragosto classic
This chicken braised in our artisan pasta sauce comes together in two simple steps and thirty minutes. Sugo alla Peperonata is made with caramelized onions, red and golden bell peppers, and aromatic herbs.
Serve over cheesy polenta or herbed quinoa, with plenty of bread. You will want to soak up every last drop.
Heat the olive oil in a large saucepan over medium heat until hot. Sear the seasoned chicken on both sides until golden brown.
Add 2 cups Sugo alla Peperonata and simmer, covered, over medium heat until done, about 15 minutes for chicken breasts. Serve over herbed polenta.
Sautéed baby celery turns sweet and tender; a few spoonfuls of Fresh Basil Pesto do the rest. Breakfast, lunch, simple dinner, or an elegant weekend brunch.
One bowl, one skillet
This is one of those recipes you can change up throughout the year with whatever seasonal ingredients are at the farmer's market. When baby celery is in season, use the stems and the leaves; sautéed, the celery turns sweet and tender, with an herbaceous flavor.
Add a few spoonfuls of our Fresh Basil Pesto and you have a quick weekday breakfast, lunch or simple dinner, or an easy and elegant weekend brunch.
Preheat the oven to 375°F. Coarsely chop the celery, reserving some leaves for the top (Italian parsley works too). Heat the olive oil in an 8 or 9 inch nonstick pan over medium heat. Add the celery and salt and cook 4 to 6 minutes, stirring often, until tender. Transfer to an oiled ovenproof casserole dish.
Whisk the eggs with the cream, then blend in the basil pesto. Pour the egg mixture over the cooked celery. Top with the Parmesan and the reserved celery leaves.
Bake 25 to 30 minutes, until the edges pull away from the pan and the center puffs. Cool slightly, cut into wedges, and serve warm, or snack all day at room temperature.
Swap in seasonal vegetables from the farmer's market and any of our famous pestos.
By late August, a Georgia peach needs no help, only good company: burrata over a whisper of Bella Royale marmellata, Acacia honey, Citrus & Fennel Savory Salt.
Ten minutes, no stove
By late August, a Georgia peach needs no help, only good company. Here it meets cream-hearted burrata set over a whisper of our Bella Royale marmellata, a drizzle of Acacia honey, and a finish of Citrus & Fennel Savory Salt.
Ten minutes, no stove, and a platter that tastes like the last, sweetest stretch of summer.
Take the burrata out of the refrigerator 30 minutes ahead; it should be creamy, not cold.
Spread the marmellata in a thin layer across a serving platter. Tear the burrata over it and arrange the peach wedges around and over the cheese, tucking in the arugula if using.
Whisk the honey and olive oil together and drizzle over the platter. Finish with the savory salt, torn basil, and pistachios if using. Serve right away, with warm bread to catch what the peaches leave behind.
A new recipe each Tuesday, the occasional pantry secret, first word on classes and gatherings at the Store x Studio, and an unsolicited opinion on what to pour.
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