Alesci's Gourmet Recipes

Grandma Alesci’s SUPER BOWL Italian Home Style Chili Ingredients 1 - 1lb Italian Bulk Sausage 1 - Small Onion Chopped Fine 1 - clove garlic chopped fine 1 - ¼ cup extra virgin olive oil 1 - 19 oz can Cento Brand pre cooked cannellini beans (white kidney beans) 1 - 28 oz can tomato magic (crushed tomato) 3 - tablespoons Alesci’s chili powder 2 - tablespoons sugar 1 - ½ teaspoon Alesci’s ground cumin seed 1 - ½ teaspoon crushed red pepper (spicy) 3 - cups water 1 - cup cold water mixed well with --3 tablespoons polenta flour 1 - 8 oz pkg. shredded cheddar cheese Salt to taste   Directions In a 3 qt sauce pan combine bulk sausage, chopped onion, chopped garlic, extra virgin olive oil.  Sauté until lightly browned. Add: cannellini beans, tomato magic, chili powder, crushed red pepper, cumin, water, sugar, salt.  Bring to a boil then reduce heat and simmer for 15 minutes. Add: water mixed with polenta flour and bring to a boil once again for 3 minutes. Top with shredded cheddar cheese   Note: If you like your chili extra spicy, add ¼ cup chopped pepperoncini peppers Enjoy!! Sign up for a new Recipe every month.

ARTICHOKE / PESTO/ SUNDRIED TOMATO PASTA Ingredients 2 - cloves fresh garlic chopped 1 - cup Partanna extra virgin olive oil 1 - 13.75 oz. can Roland quartered artichoke hearts  1 - 8.5 oz. jar Bella Sun Luci sun dried tomatoes with extra virgin olive oil ( cut into julienne strips)   1 - 6 oz. jar Roland Imported Italian Pesto Sauce   2 - cups vegetable broth   1 - ½  cup grated Parmiggiano reggiano cheese 1 - 1# package DeCecco penne pasta (cook according to package directions) Directions Combine olive oil, fresh garlic and sundried tomatoes in 4 quart sauce pan and sauté until garlic is lightly browned. Immediately add artichokes with juice, pesto sauce, and vegetable broth. Bring to a boil then lower heat and simmer for 10 minutes. Add sauce to cooked pasta. Add ½ cup grated reggiano parmiggiano cheese Serve immediately OH SO GOOD!!!!!!!!! Sign up for a new Recipe every month.

Grandma Alesci’s PANETTONE TRIFLE  Ingredients 1 - 1# 17oz La Florentine Panettone Cake (Note: Panettone Cake is only available for a short period of time each year - November to the end of December). 1 - 8 oz can crushed pineapple 20 - red maraschino cherries whole (drained) 1 - 32 oz container sorrento  creamy ricotta cheese 1 - ½ cup powdered sugar 1 - ½ cup chocolate chips ( miniature size) 4 - oz amaretto liquor 1 - 8 oz can pineapple juice 1 - 8 oz  Container cool whip topping 1 - pint fresh berries ( any type) 1 - trifle bowl Directions Mix together in a separate bowl ricotta cheese, crushed pineapple, Whole cherries, powdered sugar, chocolate chips set aside Mix together, pineapple juice, and amaretto set aside Place 1 layer Panettone on bottom of bowl 1/3 of the cake Pour 1/3 juice amaretto mixture over cake Place ½ cheese filling over cake Repeat for 2nd layer Top layer place remaining Panettone over filling Pour remaining juice over cake Top with generous amount of cool whip topping Garnish with fresh berries Cool in refrigerator for 1 hour before serving Enjoy!! Sign up for a new Recipe every month.

Grandma Alesci's ORECCHIETTE PASTA WITH SAUSAGE and PEAS   (a 30 minute meal) Ingredients 1 - 1 # pkg. DeCecco Orecchiette Pasta 1 - pound fresh bulk Italian sausage 1 - 1/4 cup Colivita Extra Virgin Olive Oil 1 - 1/4 cup red dry wine 2 - cups frozen green peas 2 - cups chicken stock 1 - qt jar Grandma Alesci’s pasta sauce      Grated Parmiggiano reggiano cheese Directions Sauté sausage in extra virgin olive oil until lightly browned Add red wine cook 5 minutes Add chicken stock, peas and Pasta sauce Simmer for 15 minutes Cook pasta according to package directions Drain well and add cooked pasta to sauce mixture Top with generous amount of grated  parmiggiano reggiano cheese Serve immediately Buon Appetite! Sign up for a new Recipe every month.

Grandma  Alesci’s ITALIAN PASTA SALAD Ingredients 1 - 1lb Colivita Brand Cavatappi pasta (cook  according to package directions and cooled under cold running water) drain and set aside. 1 - stick Margherita Pepperoni (cubed into bite sized pieces) 1 - 6 oz. jar Roland artichokes  (do not drain) 1 - 7 oz. jar Mancini roasted peppers (cubed) drain juice and discard 1 - medium onion cubed small 1 - cup fresh celery chopped small 1 - seedless cucumber (cubed small) Dressing Combine Together: 1 - Juice of 1 fresh lemon (remove seeds) 1 - ¼ cup wine vinegar 1 - ¼ cup extra virgin olive oil 3 - tbsp. sugar 1 - teaspoon oregano leaves salt and pepper to taste   Directions In a large bowl combine all ingredients together Add all the dressing Chill 1 hour before serving Enjoy!! Sign up for a new Recipe every month.

 

SICILIAN RICE BALLS (ARANCINI)  Ingredients 1 - 1 lb. pkg. Arborio rice 5 - cups water 1 - tsp salt 2 - tbsp butter 3 - tbsp grated Romano cheese 1 - 1/2 cup Alesci’s pasta sauce 1 - 1/4 lb ground beef 1 - clove fresh garlic (chopped fine) 1 - 1 egg (beaten) 1 - pkg. Grandma Alesci’s meatball mix Directions RICE: In a 4 qt. pan combine above ingredients and cook    Bring to a boil, then cover and simmer rice 20 minutes until rice is sticky and thick.  Stir occasionally to prevent sticking and burning  Remove rice from stove then add:  3 tbsp grated Romano cheese - mix thoroughly  Spread rice on 9 x12 baking dish to cool rice and set aside                FILLING: Combine 1/2 cup of Alesci's pasta sauce, 1/4 lb ground beef and finely chopped clove of fresh garlic in a small sauce pan and cook until ground beef is thoroughly cooked throughout. BREADING: 1 egg (beaten) with 1 tbsp water (set aside) 1 pkg. grandma Alesci’s meatball mix (place in separate bowl dry) TO MAKE RICE BALLS: Wet your hand with water Place ¼ cup cooked rice on hand and spread to ½ inch thickness In center put 1 generous tablespoon full of the filling Place ¼ cup rice over filling and form a ball (The filling should be inside of the rice ball) Repeat until all the balls are formed. Dip the rice balls in the beaten eggs then roll in the dry meatball mix to lightly coat balls. Repeat for all the balls place on baking sheet (use parchment paper so balls will not stick to pan) Bake in 350 f oven for 25 minutes or until golden brown Makes about 10 rice balls (Rice balls may also be fried in olive oil for true Sicilian taste) Serve hot or cold Buon Appetite! Sign up for a new Recipe every month.

Sicilian Char Grilled Steak Siciliano  with Fresh Tomato Salad Ingredients 2-4 - 12oz Steaks(preferably A Rib Eye Steak) 1 - Package Grandma Alesci's Famous Meatball Mix 2 - 1/4 cups(separated)  Roland Citron Olive Oil 1 - Juice of 1 fresh lemon 1 - 1/2 cup Water 2 - cloves garlic -crushed 1 - tsp. Oregano Salt And Pepper Preparation Brush steaks on both sides with  Roland Citron Olive Oil. Coat steaks on both sides  with  dry Grandma Alesci's Meatball Mix. Set aside.   Marinade In a bowl, combine lemon juice, water, 1/4 cup Roland Citron Oil, crushed garlic, oregano and Salt and Pepper to taste. Directions Place steaks on hot grill for 4 minutes, turn over and baste steaks with marinade. When ready to turn, turn and baste other side with marinade. Cook steak to your liking( rare, medium, well) Plate and pour remaining marinade over steaks. Serve hot and Enjoy!!   Fresh Tomato Salad   Ingredients 2 - large Tomatoes-cubed 1 - Cucumber- cubed 1 - Red Onion-coursely chopped 1- 1/4 cup of Roland Citron Olive Oil 1- 1/4 cup Roland 3-leaf Balsamic Vinegar 6-8 - leaves Fresh Basil - chopped Salt and Pepper to taste   Directions Combine all above ingredients in bowl, mix and serve. Buon Appetito!!  Sign up for a new Recipe every month.

 

LINGUINI with CLAM SAUCE Ingredients 1 - can Roland 6 oz minced clams 1 - jar Roland clam juice 1 - 1/4 cup Extra Virgin olive oil 2 - cloves (pieces) garlic chopped 1 - tbsp. Alesci’s dry parsley flakes 2 - tbsp. potato flakes 12 - oz water (mixed with the 2 tbsp potato flakes) 1 - 1 # Colivita linguini pasta (cooked according to pkg directions) 3 - tbsp. Grated Reggiano Parmiggiano cheese  - salt & pepper to taste Directions Use 2 qt sauce pan: Add olive oil and garlic sautee- add clam juice, minced clams, parsley flakes, salt & pepper, and water potato mixture. Bring to a boil simmer 5 minutes. Add to cooked linguini and top with grated reggiano parmiggiano cheese. ENJOY!!! Sign up for a new Recipe every month.

Homemade Tiramisu!!! Ingredients 1 - 7-oz pkg Bellino Savoiardi Lady Fingers 6 - egg yolks 1 - 1/4 cup sugar 1 - 1/4 cup Mascarpone Cheese 1 - 3/4 cup heavy cream 2 - tsps Ferrara Instant Espresso Coffee 2 - oz powdered cocoa Directions Combine egg yolks and sugar and whip until thick, about 1 minute. Place in top of double boiler over boiling water. Reduce heat to low and cook 8-10 minutes, stirring constantly. Remove from heat and let cool to room temperature. Add mascarpone cheese and beat well. In a separate bowl, whip heavy cream until stiff peaks form. Fold into egg yolk mixture and set aside. Line the bottom of a deep dish pan with Lady Fingers. Combine 1/3 cup of hot water and 2 tsps of instant espresso, stirring until the granules are dissolved. Pour coffee mixture over bottom layer of Lady Fingers. Spread 1/2 the mixture over the Lady Fingers, then repeat with the Lady Fingers and the remaining mixture. When finished, sprinkle with powdered cocoa and refrigerate several hours or overnight. Garnish with chocolate shavings or fresh mint leaves. Buon Appetito!!  Sign up for a new Recipe every month.

 

3 CHEESE LASAGNA BAKE Ingredients 1 - 35 oz can Lavalle San Marzano tomatoes 1/4 - cup extra virgin olive oil 3 - pieces of fresh garlic (chopped fine) 1 - teaspoon salt 1 - teaspoon black pepper 1 - pound lasagna noodles (boiled 6 minutes & cooled in cold water) 1 - pound fresh ricotta cheese 1/2 - pound sliced swiss cheese 1/2 - cup fresh grated pecorino romano cheese 1 - package fressh cleaned spinach (optional) 1 - 9X13 baking dish (spray with pam) Directions Use a 2 qt bowl: Add: Tomatoes (smash tomatoes with your hand or spoon until small pieces) Combine together with:      Olive oil      Garlic      Salt      Pepper Set aside In 13x9 baking pan add 1 scoop sauce(spread evenly) 1 layer lasagna noodles use ½ ricotta cheese use 1/3 grated romano cheese use ½  swiss cheese use ½ spinach 1 scoop sauce Repeat same for second layer Place remaining noodles on top Pour remaining sauce on top Sprinkle with remaining grated cheese Cover and bake in preheated oven 350f degree oven for 1 hour ENJOY! Sign up for a new Recipe every month.

Broccolini Pasta Ingredients 2 - Cloves garlic chopped 1 - 1/4 cup extra virgin olive oil 2 - Cups water 1 - Bunch fresh broccoli (washed) cut med small 1 - 16oz. container half & half cream 2 - Tbsp. flour (or corn starch) 1 - 1/4 cup reggiano parmiggiano cheese grated 1 - Fresh tomato (plum if available) chopped & seeded 1 - #1 penne pasta cooked according to package instructions and drained  Salt & Pepper to taste Directions Sautee garlic & in olive oil until lightly browned then add water and broccoli. Cover and steam for 10 minutes. Add cream, salt, pepper & flour and bring to a boil than remove from heat. Add broccoli sauce to cooked pasta. Toss with reggiano parmiggiano cheese. Top with chopped tomato. Serve immediately ENJOY!!! Sign up for a new Recipe every month.

Simple Ground Meat Sauce Ingredients 1 - lbs. of ground beef 1/4 - cup extra virgin olive oil 2 - cloves fresh garlic (chopped) 1/2 - cup fresh celery (chopped fine) 2 - tbsp grated Romano cheese 2 - 29 oz. cans crushed tomato (tomato magic preferred) 1 - tbsp dry sweet basil or (6 fresh basil leaves) 4 - cups water salt pepper Directions In an 8 qt sauce pan, add olive oil, garlic and ground beef (brown together). Add celery, crushed tomato, Romano cheese, salt & pepper to taste Add water. Bring to a boil than lower heat and simmer sauce for 40 minutes Serve with your favorite pasta Freeze extra sauce for future use.  Mangia! Sign up for a new Recipe every month.

Valentine's Day Heart Smart Pasta Casserole (LOW CAL) Ingredients 1 - 1# Package of Pasta Shells (pre-cook - boil 5 minutes) 1 - 2oz. Fresh Spinach 1 - 8oz. Part Skim Ricotta Cheese 1 - 8oz. Shredded Part Skim Mozzarella Cheese (set aside) 1 - 28oz. Can Diced Tomotoes 3 - Cups Skim Milk 1 - Teaspoon Dry Basil 1 - Teaspoon Ground Black Pepper 3 - Tablespoons Dry Minced Onion  Salt & Pepper to taste Directions In a mixing bowl, combine shell pasta (pre-cooked) plus all remaining ingredients (except schredded mozzarella).  Mix thouroughly.   Pour mixture in 9X12 baking dish (sprayed with pam) Top with the Shredded Mozzarella Cheese Cover with parchment paper (to avoid sticking), then cover with foil paper Bake in oven at 350ºF for 45 minutes.  Serve Hot. Sign up for a new Recipe every month.

Easy Italian Meatballs Ingredients 1 - Package of Grandma Alesci’s Perfect Meatball Mix 2 - lbs. of ground meat (use beef, pork, veal or turkey) 2 - fresh eggs  (egg beaters or egg whites can also be used) 3/4 -  cup of water Directions In a large bowl mix all ingredients together blend thoroughly. Form meatballs 2” each makes 36 meatballs Place meatballs on baking sheet (lined with parchment paper or spray with Pam) Bake in pre heated 350f oven for 25 minutes  Meatballs may be used in spaghetti sauce (boil in sauce 15 minutes to ensure best flavor) For Swedish meatballs cook meatballs in brown gravy with 1 tbsp. dry minced onion (boil 10 minutes) Variation: Form into patties and fry or grill for tasty Italian Hamburgers” OH SO GOOD” Sign up for a new Recipe every month.

Easy Marinara  Sauce Ingredients 1 - 28 oz can Lavelle san marzano tomatoes coarsely chopped 1 - ¼ cup extra virgin olive oil 2 - cloves garlic chopped 8 - fresh basil leaves or (1 tsp. dried basil leaf) 3 - tbsp. Sugar Salt & Pepper to taste Directions Place oil, & garlic in sauce pan  sauté  until lightly browned Add tomato and spices cook over medium heat 20 minutes Sign up for a new Recipe every month.

  

Pasta Fagioli "Pasta Fazool" Ingredients 2 - 20oz cans Progresso canellini beans 1 - 8oz can tomato sauce 1 - ½ cup minced onion (fresh) 1 - ½ cup fresh celery chopped 1 - ¼ cup extra virgin olive oil 2 - cups of water 1 - 16 oz pkg colivita baby shells pasta salt & pepper to taste Directions Use 3 qt sauce pan  Add oil, onion and celery Sauté until transparent (about 5 minutes) Than add tomato sauce, canellini beans, water , salt & pepper. Bring to boil than reduce heat and simmer for 20 minutes. In a separate pan cook the pasta shells according to pkg directions. Drain pasta than add to bean mixture. Serve immediately (serves 4 to 6 people). Freshly grated parmiggiano cheese may be used on top for added flavor. Sign up for a new Recipe every month.