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Products used: , Sicilian Sea Salt,
1 cup Panko breadcrumbs
1 Garlic clove, smashed
4 Tbsp SOOC Extra Virgin Olive Oil
SOOC Sicilian Sea Salt
1 lb Sfoglini Pasta
3 cups Cherry Garden Tomatoes, quartered
1 lb Green or Wax Beans, ends removed, cut into 1” pieces
1 Lemon, zested and juiced
1 small bunch of Chives, chopped
1 small handful of Basil, torn
4 Tbsp SOOC Varietal Extra Virgin Olive Oil
1 ball of fresh Mozzarella, cut into small cubes
In a medium sauté pan, heat the olive oil and garlic on medium high heat. Add in the panko and stir constantly, toasting the crumbs. When golden, remove onto a paper towel and season with Sicilian Sea Salt.
Bring a pot of water to boil and salt well. Cook the pasta until al dente, about 5 min. In the last 3 min of cooking, add in beans. Drain both and remove into a bowl.
Add in the tomatoes, lemon juice, zest, and Olive Oil. Toss well and taste for salt, adjust as needed. Allow to cool slightly before adding the mozzarella and fresh herbs.
To serve: garnish with breadcrumbs (pane fritto!)
