Café Cortina joins The Nine

Chef Ernesto shares some of Café Cortina's classic recipes with the Nine!

Pazanella: 

• Fresh Arugula (optional)
• Burrata or Mozzarella (optional)
• Fresh figs (optional)
• 3 oz toasted croutons
• ½ English cucumber
• 4 cups of sweet cherry heirloom tomatoes
• 3 oz pickled red onions
• 10 basil leaves 
• 5 mint leaves
• Extra virgin olive oil
• Red wine vinegar
• Kosher salt to taste
• Black pepper to taste

Directions:

• Place chopped tomatoes in a colander, set over a bowl, and season with salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally. Drain for a minimum of 15 minutes.
• Remove colander with tomatoes from bowl with tomato juice. Place colander with tomatoes in sink. Add pickled onions, and vinegar to bowl with tomato juice. Whisking constantly, drizzle in remaining ½ cup of olive oil. Season dressing to taste with salt and pepper.
• Combine toasted bread, tomatoes, and dressing in a large bowl. Add basil leaves and mint toss everything to coat and season with salt and pepper.