Alesci's Gourmet Recipes

  

SHADONE “ITALIAN QUICHE” EASTER HOLIDAY TREAT Ingredients 6 - Slices Italian Bread ¼ - cup extra virgin olive oil 1 - 8 oz. Boars Head Genoa salami (cut into ½ inch cubes)  1 - 8 oz thick slice ham (cut into ½ inch cubes) 1 - stick Margherita pepperoni (cut into ½ inch thick slices) 1 - 8 oz fresh ricotta cheese crumbled 1 - 4 oz sharp provolone cheese (cut into ½ inch cubes) 1 - 8 oz shredded mozzarella cheese 12 - large eggs (beaten) Directions Line bottom of pan with bread slices. Pour olive oil over bread slices. In a large bowl combine beaten eggs, meats and cheeses mix with a spoon until well mixed. Pour contents into bread lined baking dish (9 x 12 baking dish sprayed with PAM to prevent sticking) spread out evenly. Cover with parchment paper and aluminum foil. Place in 350F. Oven for 1 hour (until egg is cooked) Remove from oven and cool before serving (refrigerate for 3 hours) Cut into 4 inch pieces Buon Appetite! Sign up for a new Recipe every month.

     
  

Grandma Alesci's SUNDAY PORK CHOPS Ingredients 12 - Pork Chops ¼ - cup extra virgin olive oil 5 - tbsp. flour (add ½ tsp salt ½ tsp pepper 1 tsp granulated garlic) 2 - tbsp. capers 2 - tbsp. calamata olives chopped 1 - pkg. fresh sliced mushrooms 1 - cup chopped tomatoes 1 - tsp. oregano 1 - tsp. parsley flakes 1 - cup moscato white wine Preparation:   Use a 9x12 baking dish Pour olive oil on bottom of baking dish Dredge pork chops in flour mixture Place pork chops in baking dish Top pork chops with capers, chopped olives, fresh mushrooms, chopped tomatoes, oregano, parsley flakes Pour in white wine Preheat oven 350 degrees Cover with foil and bake for 1 hour Buon Appetite! Sign up for a new Recipe every month.

          
    

Grandma Alesci’s PASTA WITH SHRIMP SALAD 1 - Pound package peeled and deveined shrimp/cooked      and cooled (tails off) 1 - Pound package Seashell Pasta (cooked and cooled) 1 - Cup red onion chopped 1 - Cucumber seeded and chopped 1 - Tomato seeded and chopped 1 - Cup frozen peas (defrosted) 2 - Tbsp fresh parsley chopped   Blend all of the above together in a mixing bowl. Combine together: 2 - Tbsp.  Lemon juice 3 - Tbsp. white vinegar 1/2 - Cup extra virgin olive oil 1 - Cclove fresh garlic crushed 1 - Tsp. oregano 2 - Tbsp. sugar 1 - Tbsp. lemon zest 1 - Tsp. salt 1/2 - tsp. pepper 1/2 - cup water Toss dressing with pasta shrimp mixture Refrigerate 1 hour before serving1 teaspoon granulated garlic   Enjoy!! Sign up for a new Recipe every month.

  
  

Grandma Alesci's WINTER SAUSAGE & MEATBALL STEW Ingredients 1 - pound Fresh Italian Sausage 12 - meatballs (can be made using Grandma Alesci’s meatball mix, recipe on package) (ground beef necessary to make meatballs) 2 - potatoes cut into 8 pieces each (approx. 2 in squares) 1 - 15oz. can diced tomatoes 1 - medium onion (diced) ½ - cup extra virgin olive oil 1 - 15 oz. can cut green beans 1 - can mixed vegetables (peas and carrots) 1 - 19 oz. can cento cannellini beans 1 - cup chopped celery 4 - cups beef or chicken broth 1 - teaspoon thyme leaves Salt & pepper to taste Preparation: Use a 5 quart pot Sauté chopped onion in olive oil until transparent Add: Tomato, sausage, meatballs, green beans, mixed vegetables, potatoes, Celery, cannellini beans, broth, thyme leaves If needed add salt and pepper to taste Bring to a boil than cover and simmer on low heat for 30 minutes Serve with crusty Italian bread Buon Appetite! Sign up for a new Recipe every month.

           
   

Grandma Alesci’s EASY SICILIAN CHRISTMAS BACALA CASSEROLE 2 POUNDS BACCALA    (SALT COD FISH) Preparation necessary: “Soak fish in cold water for 3 days prior to cooking changing the water daily to remove excess salt DO NOT refrigerate during the soaking process. Once the fish is soaked you should refrigerate or freeze the soaked fish for prolonged storage.” Ingredients: 2# soaked baccala (cut into 3 inch pieces) Mix together: 2 cups flour 1 teaspoon granulated garlic ½ teaspoon black pepper 1 teaspoon oregano ½ cup extra virgin olive oil Fish garnish: ¼ cup chopped green olives ¼ cup chopped black olives  ¼ cup chopped red sweet pepper 1/8 cup fresh parsley chopped fine    Dressing: Juice of 1 fresh lemon 1 tbsp lemon zest  ¼ cup extra virgin olive oil 1 clove fresh garlic finely chopped  1/3 cup water    Step 1. Flour the fish pieces Place on a baking sheet Pour ½ cup extra virgin olive oil over fish and bake for 20 minutes at 350 degrees Step 2. Place fish pieces on serving platter Garnish with chopped olives and peppers Sprinkle with chopped parsley   Step 3: Pour dressing over fish Refrigerate for 1 hour Serve cold   Enjoy!! Sign up for a new Recipe every month.

  

    

Grandma Alesci's BAKED PASTA CASSEROLE 1 Pound Penne Pasta (cooked 5 minutes cool and set aside) 1 32 oz jar of Grandma Alesci's Pasta sauce   Saute together: 12 oz bulk Italian sausage 12 oz ground beef  2 tbsp fresh flat leaf parsley (chopped)     2 cloves fresh garlic 1/2 cup fresh onion (chopped) 1/2 cup fresh celery (chopped small) 1/2 cup extra virgin olive oil Salt and pepper to taste     Directions: Layer in a casserole (9 X 12 baking dish): Precooked pasta 12 oz fresh ricotta cheese 12 oz shredded mozzarella cheese 8 oz parmeggiano reggiano cheese grates Meat filling mixture 32 oz jar of Grandma Alesci's Pasta Sauce   Cover with foil paper and bake in oven at 350 F for 40 minutes before serving   Buon Appetite! Sign up for a new Recipe every month.

             
 

Grandma Alesci’s EASY EGGPLANT PARMESAN Ingredients 1 - large fresh eggplant 1 - package Alesci's prepared bread crumbs  3 - eggs + 1/4 cup water  1 - jar Alesci's pasta sauce 1 - cup extra virgin olive oil Shredded mozzarella cheese Salt & Pepper Fresh Basil Leaves    Preparation Remove skin from eggplant and cut into 1/4 inch thick slices (round slices) Sprinkle with salt and pepper Beat the eggs and the water in a separate bowl (for dipping eggplant slices) Place prepared bread crumbs in a separate bowl (for breading eggplant slices)  Dip eggplant into egg mixture than into bread crumb mixture Place coated slices on a baking sheet 1/4 inches apart Pour olive oil over eggplant slices Bake in 350f degree oven for 20 minutes until lightly browned Place precooked eggplant slices in a casserole cover with sauce and mozzarella cheese and bake for 15 minutes Remove from oven and garnish with fresh basil leaves   Serve immediately Enjoy!! Sign up for a new Recipe every month.

  

    

Grandma Alesci's SUMMER SALAD Easy Preparation: 4 large “homegrown” tomatoes ( cut into cubes) 1 cup red onion coarsely chopped  1 cup green bell pepper coarsely chopped     2 cups cucumber cubed 2 cups salad croutons 2 cups cubed fresh mozzarella (bocconcini) 8 fresh basil leafs chopped     Dressing: ½ cup extra virgin olive oil 1/8 cup balsamic vinegar (Roland brand  3 leaf recommended) 2 Tablespoons fresh lemon juice Salt and pepper to taste   Simply mix all ingredients together ADD DRESSING Refrigerate for 1 hour before serving   Buon Appetite! Sign up for a new Recipe every month.

             
         

Grandma Alesci’s CHICKEN w/ FETA MUSHROOM GRAVY Ingredients 1 - package thin sliced chicken breast (approx 6 pieces) 1 - cup flour (for dredging) season the flour by adding salt and pepper to taste ½ - cup extra virgin olive oil  3 - tbsp balsamic glaze 1 - package fresh sliced mushrooms  ½ - cup crumbled feta cheese (about 4 oz) ½ - fresh lemon (used for lemon juice) 1 - cup white wine 1 - cup water  2 - tbsp capers 1 - clove fresh garlic chopped fine 2 - tbsp butter Chopped fresh parsley (to garnish) Preparation Step 1. Dredge the chicken breasts in flour salt & pepper mixture shaking off the excess flour Using a large skillet brown the chicken breasts on both sides.   Step 2. Drizzle the balsamic glaze over the chicken Add the mushrooms, feta, capers, and garlic.   Step 3. Add white wine, lemon juice, butter and water. Reduce the heat to simmer cover and simmer for 10 minutes until chicken is tender.   Step 4. Place in a serving dish pour gravy over the chicken and garnish with chopped parsley Serve with your favorite rice, potatoes, or pasta  Enjoy!! Sign up for a new Recipe every month.

  

Grandma Alesci's 30 MINUTE LINGUINI CON ZUCCHINI SUPREMO Ingredients 8 - cups cubed (medium cut) fresh zucchini 3/4 - cup of extra virgin olive oil  5 - cloves fresh garlic chopped small ½ - cup red wine ½ - cup pitted calamata olives (chopped)  2 - tbsp capers (washed) 1 - 28 oz can Cento chefs cut tomatoes  8 - leaves fresh basil (coursely chopped) 1 - lb linguini pasta Salt & pepper to taste Grated Reggiano Parmiggiano cheese Preparation   Cook linguini pasta (according to package directions) and set aside Using an 8 quart pan: Add: ¾ cup extra virgin olive oil, zucchini, & garlic Sauté for 7 minutes Add: Red wine and cook an additional 2 minutes Add: Olives, capers, & tomatoes Salt & pepper to taste Simmer for 5 minutes   Add: Cooked linguini and fresh basil Toss over low heat for 2 minutes Top with freshly grated reggiano parmiggiano cheese   Buon Appetite! Sign up for a new Recipe every month.

             

Grandma Alesci’s MELANZANI ALLA FORNATA EGGPLANT & RICE CASSEROLE Ingredients 2 - fresh eggplants 1 - cup extra virgin olive oil 1 - pound ground beef 1 - cup rice dry 1 - cup pecorino Romano cheese 1 - 16 oz. shredded mozzarella cheese 3 - cloves fresh garlic ¼ - cup fresh flat leaf parsley 2 - cups tomato sauce (or pasta sauce) Salt and pepper to taste Preparation Step 1. Skin eggplant and cut into 1/4 inch thick slices Brush eggplant with some of the olive oil  Place on a baking sheet Bake in 350 F oven for 20 minutes Set aside   Step 2. Cook rice in 3 cups salted water simmer 20 minutes Set aside   Step 3. Chop garlic cloves and fresh parsley together Combine in a skillet with ground beef and ¼ cup olive oil Sauté garlic, parsley and ground beef together until lightly browned Salt & pepper to taste   Step 4. Combine cooked meat, cooked rice, ½ of the shredded mozzarella cheese, and  ½ cup pecorino Romano cheese together to make the filling   Step 5. Using a 9 X 13 baking dish cover bottom layer with ½ cooked eggplant slices Cover with the meat rice mixture pour 1 cup tomato sauce over the filling Place remaining eggplant slices on the top layer Cover with second cup of tomato sauce Sprinkle with remaining Romano cheese, cover with foil paper Bake in 350 F oven for 30 minutes covered Remove cover - add remaining mozzarella cheese and bake for 8 minutes   Enjoy!! Sign up for a new Recipe every month.

      

Grandma Alesci's SEASHELL PASTA SICILIANO Ingredients 1 - Pound package Colavita Premium Seashell pasta (small size) 1 - Pound Bulk Italian Sausage 2 - cups Green peas ( fresh or  frozen) 1 - 14 oz. can Roland Brand quartered artichoke hearts ½ - cup fresh onion chopped 2 - cloves fresh garlic chopped ½ - cup Partanna Brand Sicilian Extra Virgin Olive Oil  4 - cups chicken broth 1 - 35 oz. can Lavalle Italian Tomatoes (coarsely chopped) Pecorino Romano Cheese (grated) to taste Salt & pepper to taste Preparation   1 pound package seashell (medium sized) Cooked for 8 minutes drain pasta and set aside   Preparation of Sauce:   Using a 6 qt sauce pan 1. Sauté bulk sausage with olive oil, onion and garlic 2. Add peas and artichokes 3. Add tomatoes and broth Salt and pepper to taste Bring to a boil than simmer for 20 minutes When sauce is cooked add cooked shell pasta and heat for 5 minutes Serve immediately topped with grated pecorino Romano cheese   Buon Appetite! Sign up for a new Recipe every month.

       

Grandma Alesci’s Sausage Ratatouille Risotto Ingredients 1 - lb. Italian bulk sausage 1 - cup celery chopped 1 - cup fresh onion chopped 2 - cloves fresh garlic (finely chopped ) ¼ - cup extra virgin olive oil (paesano) 1 - quart (4 cups) chicken stock 1 - lb. package of frozen Italian mixed vegetables ( zucchini, broccoli, cauliflower etc) 1 - 35 oz can Lavalle Italian Tomatoes ( hand crushed) 1/2 - cup grated pecorino romano cheese 1 - lb. Arborio rice Salt and pepper to taste Directions Cooking instructions: Cook Arborio rice (cook  in 3 cups chicken broth + 3 cups water)  simmer until all the liquid is absorbed remove from stove than stir in ½ cup grated pecorino cheese In a large skillet: Combine bulk sausage, celery, onion, garlic, and olive oil Cook until sausage is lightly browned. Add: vegetables, 1 cup chicken broth, and tomatoes  Salt and pepper to taste Simmer for 15 minutes covered. Place cooked rice in a serving platter pour ratatouille mixture over warm cooked rice. Serve immediately.   Enjoy!! Sign up for a new Recipe every month.

    

PASTA SHRIMP FLORENTINE (ready to eat in only 10 minutes!) Ingredients 1 - Pound Raw Shrimp peeled & deviened 2 - Cloves Fresh Garlic chopped fine 1 - 16oz. Half & Half Cream ¼ - cup Extra Virgin Olive Oil 1 - cup Freshly Grated Reggiano Parmiggiano Cheese 1 - Package of Chopped Spinach (fresh or frozen defrosted) 1 - Pound package Fusilli Springs Pasta (cooked & drained) Salt & pepper to taste Preparation   Using a large skillet on medium heat Combine chopped garlic, olive oil, and shrimp sauté until shrimp turn pink.  Immediately add spinach and cream cook for 3 minutes high heat until cream boils remove from heat.  Add cooked pasta and Parmigianino cheese lightly toss until pasta is coated. Serve immediately.  Buon Appetite! Sign up for a new Recipe every month.

    

Campfire Pizza Cooked on the Gas Grill Ingredients 1 - lb. of Alesci’s fresh pizza dough 1 - 16 oz jar Alesci’s pizza sauce ½ - lb. of shredded pizza cheese 1 - 4 oz sliced pepperoni Directions Cut pizza dough into 4 equal pieces (let dough rest 1 hour after cutting at room temperature) With fingertips form pizzas on cutting board Brush both sides of pizzas with small amount  Extra Virgin Olive Oil Place pizzas on grill grates than close the lid 5 minuets( bottom should be brown) Turn dough over than put toppings on the cooked side Close the lid and bake for 5 minuets or until bottom is brown (pizza will be crispy when ready Serve piping hot - Oh so gooood!   Enjoy!! Sign up for a new Recipe every month.

Grandma Alesci’s Angel Hair with Summer Fresh Vegetables *Low Calorie and Ready in about 25 minutes! Ingredients 3 - Tbsp. Paesano Extra Virgin Olive Oil 1 - Tbsp. Minced Garlic ½ - Medium Red Sweet Onion-Chopped 1 - Medium Zucchini - Chopped 1 - Medium Yellow Squash - Chopped 1 - 6oz Bag Fresh Baby Spinach 1 - 15oz can Diced Tomatoes 1 - Cup Chicken Broth 1 - tsp Salt ½ - tsp Black Pepper  1 - lb. Colivita Angel Hair (Capellini)    Grated Reggiano Parmiggiano Preparation   In a large frying pan or electric skillet, heat olive oil and garlic on med high heat. When oil is hot, add onion, zucchini, yellow squash and salt and pepper. Sautee for 10-12 minutes or until zucchini starts to soften. Then add diced tomatoes, chicken broth and top with fresh spinach. Cover and let cook for 6-8 minutes or until spinach is completely wilted. Put onto low heat until pasta is done. Cook angel hair pasta according to package time, drain and toss with the fresh vegetable sauce. Plate and top with Grated Reggiano and Enjoy!! Buon Appetite! Sign up for a new Recipe every month.

    

Grandma Alesci’s Tagliatelle With Eggplant Sauce Ingredients 1 - pound Colavita tagliatelle pasta 1 - eggplant skinned and cubed 4 - ounces Colavita brand extra-virgin olive oil 2 - large cloves garlic, chopped 1 - 35 oz can Lavalle pear tomatoes, diced 4-6 - basil leaves, roughly chopped ¼ - cup grated pecorino Romano cheese  Salt & Pepper to taste (For spicy sauce add 1 teaspoon full crushed red pepper flakes) Directions In a large skillet: Sauté the cubed eggplant in olive oil until softened Add; chopped garlic, tomatoes, and basil leaves, salt and pepper Simmer for 15 minutes. 1 pound Colavita tagliatelli pasta (cooked according to directions do not cool pasta) Drain pasta and place in serving bowl and top with sauce and grated cheese serve immediately   Enjoy!! Sign up for a new Recipe every month.

 

Alesci’s Chicken Antonio Grandpa Tony Alesci’s Favorite Recipe Ingredients 8 - Pieces Fresh Raw Chicken ( asst. breast, legs, thighs) 1/3 - cup extra Paesano virgin olive oil 1 - cup fresh celery coarsely chopped 1 - cup scallions (green onions coarsely chopped) 1 - 8 oz can tomato sauce Dei Fratelli Brand 1 - 750 ml bottle Sutter Home Chenin Blanc white mellow wine Salt & Pepper to taste Equipment Needed: 1 - skillet 1 - baking pan Aluminum foil Preparation   In the skillet, lightly Brown chicken in olive oil (remove from skillet place in baking pan) Salt and pepper chicken to taste Place celery and scallion in skillet sauté 3 minutes Add tomato sauce, and all the wine (deglaze pan by bringing to a boil) Pour liquid mixture over chicken Cover with foil Place in 350F oven and bake for 2 hours Serve immediately Buon Appetite! Sign up for a new Recipe every month.

 

Super Bowl CHILI MAC ITALIANO Ingredients 1 - pound pound Colivita cut fusilli pasta boil 5 minutes (drain and cool under cold water to stop cooking)   Set aside 1 - pound shredded cheddar and mozzarella cheese blend (set aside) 1 - medium onion (diced) 2 - cloves garlic (chopped) 2 - oz olive oil 1 - pound ground beef 1/2 - pound Italian bulk sausage 3 - tablespoons chili powder 1 - 28 oz can tomato magic ground tomato 1 - 28 oz water 1 - jalepeno  pepper  chopped (optional for spicy pasta)  Salt  Pepper Directions Cooking instructions: In a 3 quart sauce pan combine Onion Garlic Olive oil Ground beef Bulk sausage Sautee until browned Add: Jalepeno pepper (if desired) Chili powder Tomato sauce Salt Pepper Water Bring to a boil than lower heat (simmer for 20 minutes) In a baking dish combine pasta, cheese, and sauce Cover casserole   Bake in oven for 35 minutes @ 350 F Enjoy!! Sign up for a new Recipe every month.

 

GRANDMA ALESCI’S  LASAGNA 6 easy steps Step 1. 1 pound package LaMolisana Lasagna noodles (pre-cook in boiling water 5 minutes/ cool in cold water and set aside)  Step 2.    Combine in a skillet and fry until browned                             1 pound ground beef                          ½ pound Italian sausage                          1 tsp. dried basil leaves                          1 clove garlic chopped                          Salt and pepper to taste                          ¼ cup extra virgin olive oil                          (Set aside)    Step 3.    Add 1 quart Grandma Alesci’s Pasta Sauce to meat mixture after browning and (set aside)   Step 4.    1 pound fresh ricotta cheese 3/4 pound mozzarella cheese (shredded) ¼ pound grated Pecorino Romano Cheese Blend all the above cheeses together in a bowl (set aside) * An additional ½ shredded mozzarella cheese (save for top of lasagna) optional  Step 5.    Using a 9x13 baking pan (spray with Pam cooking spray)                    Add a layer of pasta (1/3 of cooked pasta)                    Add ½ of the meat and sauce mixture                    Add ½ of the cheese mixture                    Add a layer of pasta (1/3 of cooked pasta)                    Repeat for 2nd layer as above                    Top layer use remaining pasta                    Top with remaining meat and sauce mixture                   * Sprinkle with ½ # shredded mozzarella cheese (optional)   Step 6.    Cover with foil and bake in a 350 F. oven for 1 hour   Let lasagna rest for 30 minutes before serving. Buon Appetite! Sign up for a new Recipe every month.

 

Grandma Alesci's FOOTBALL TAILGATE PASTA SALAD Ingredients 1 - pound package DeCecco cut ziti pasta (cooked and cooled) 1 - 7oz jar Mancini Brand roasted red peppers (diced small) 1 - 6.5 oz jar Roland Brand marinated artichoke hearts 1 - 16 oz jar Marconi mild giardinara salad ½ - pound sharp provolone cheese (shredded) 1 - cup fresh celery (diced small) 1 - cup red onion (diced small) Salad Dressing: 1 - Juice of 1 fresh lemon (remove seeds) ¾ - cup Colivita extra virgin olive oil ½ - cup Alessi brand White balsamic vinegar Directions In a large bowl Combine together all of the above ingredients Salt & pepper to taste Enjoy!! Sign up for a new Recipe every month.

 

SUMMER TIME ZUCCHINI PASTA MILANO Ingredients 3 - medium size fresh zucchini (cut into ¼ inch thick circles) 1 - pkg. 26 oz. Pomi chopped tomatoes 2 - cups grated romano cheese  1 - medium fresh onion chopped 1 - 4 oz Colivita extra virgin olive oil 1 - pound Colivita casarecce pasta (boiled for 5 minutes and drained) 12 - fresh Basil leaves Salt & Pepper to taste Preparation   In a 9 X 12 baking dish   Bottom layer Layer ½ the sliced zucchini ½ the Pomi chopped tomato ½ the sliced onion ½ the extra virgin olive oil ½ the grated romano cheese 6 basil leaves Salt and pepper to taste   Middle layer Layer all the pre cooked casarecce pasta   Top layer Layer ½ the sliced zucchini ½ the Pomi chopped tomato ½ the sliced onion ½ the extra virgin olive oil ½ the grated romano cheese 6 basil leaves Salt and pepper to taste   Cover and bake in 350 F. oven for 1 hour Serve immediatly Buon Appetite! Sign up for a new Recipe every month.

CHICKEN FLORENTINE WITH BLOOD ORANGE GLAZE Ingredients 6 - medium chicken breasts ¾ - cup flour ¼ - teaspoonful oregano ¼ - cup black pepper ground ½ - teaspoonful salt 1 - teaspoonful Alesci’s parsley flakes 1 - teaspoonful Alesci’s granulated garlic 3 - cups fresh cleaned spinach roughly chopped 2 - cloves fresh garlic chopped 1/3 - cup extra virgin olive oil (paesano brand preferred) 1 - cup chicken broth ½ - bottle Roland balsamic glaze Blood Orange 1 - cup shredded Asiago cheese   Directions Step 1 - Combine: ¾ cup flour ¼ teaspoonful oregano ¼ cup black pepper ground ½ teaspoonful salt 1 teaspoonful Alesci’s parsley flakes 1 teaspoonful Alesci’s granulated garlic Step 2 - Coat 6 chicken medium size breasts with flour mixture Place in 9x13 baking dish Step 3 - Combine in a separate bowl: 3 cups fresh cleaned spinach roughly chopped 1/3 cup extra virgin olive oil (paesano brand preferred) 2 cloves fresh garlic chopped Salt & pepper to taste Step 4 - Top chicken breast with spinach mixture Drizzle: With ¼ bottle Roland balsamic glaze Blood Orange Add 1 cup chicken broth Step 5 - Cover and bake in 350 F. oven 40 minutes  Remove cover then add 1 cup shredded Asiago cheese Return to oven bake uncovered an additional 8 minutes  Plate chicken, drizzle ¼ bottle balsamic glaze before serving Enjoy!! Sign up for a new Recipe every month.

 

SHADONE “ITALIAN QUICHE” EASTER HOLIDAY TREAT Ingredients 6 - Slices Italian Bread ¼ - cup extra virgin olive oil 1 - 8 oz. Boars Head Genoa salami (cut into ½ inch cubes)  1 - 8 oz thick slice ham (cut into ½ inch cubes) 1 - stick Margherita pepperoni (cut into ½ inch thick slices) 1 - 8 oz fresh ricotta cheese crumbled 1 - 4 oz sharp provolone cheese (cut into ½ inch cubes) 1 - 8 oz shredded mozzarella cheese 12 - large eggs (beaten) Directions Line bottom of pan with bread slices. Pour olive oil over bread slices. In a large bowl combine beaten eggs, meats and cheeses mix with a spoon until well mixed. Pour contents into bread lined baking dish (9 x 12 baking dish sprayed with PAM to prevent sticking) spread out evenly. Cover with parchment paper and aluminum foil. Place in 350F. Oven for 1 hour (until egg is cooked) Remove from oven and cool before serving (refrigerate for 3 hours) Cut into 4 inch pieces Buon Appetite! Sign up for a new Recipe every month.

Grandma Alesci’s SUPER BOWL Italian Home Style Chili Ingredients 1 - lb Italian Bulk Sausage 1 - Small Onion Chopped Fine 1 - clove garlic chopped fine 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 ½ - teaspoon Alesci’s ground cumin seed 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   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 ½ - cup powdered sugar 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 1/4 - cup Colivita Extra Virgin Olive Oil 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) ¼ - cup wine vinegar 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 1/2 - cup Alesci’s pasta sauce 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 1/2 - cups(separated)  Roland Citron Olive Oil 1 - Juice of 1 fresh lemon 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 1/4 - cup of Roland Citron Olive Oil 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 1/4 - 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 1/4 - cup sugar 1/4 - cup Mascarpone Cheese 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.