Alesci's Gourmet Recipes


  


SHADONE
“ITALIAN QUICHE”
EASTER HOLIDAY TREAT

Shadone Italian QuicheIngredients
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

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Grandma Alesci's
SUNDAY PORK CHOPS

Ingredients
Sunday Pork Chops
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


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Grandma Alesci’s
PASTA WITH SHRIMP SALAD



1 - Pound package peeled and deveined shrimp/cooked
     and cooled (tails off)
Pasta Shrimp Salad
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!!

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Grandma Alesci's
WINTER SAUSAGE & MEATBALL STEW

Ingredients
Winter Sausage & Meatball Stew1 - 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

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Grandma Alesci’s
EASY SICILIAN
CHRISTMAS BACALA CASSEROLE


2 POUNDS BACCALA    (SALT COD FISH)
Easy Sicilian Christmas Bacala Casserole
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!!

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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:
Baked Pasta Casserole12 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

 
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Grandma Alesci’s
EASY EGGPLANT PARMESAN

Ingredients
Easy Eggplant Parmesan1 - 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!!

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Grandma Alesci's
SUMMER SALAD

Easy Preparation:
Summer Salad4 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

 
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Grandma Alesci’s
CHICKEN w/ FETA MUSHROOM GRAVY

Ingredients
Chicken with Feta Mushroom Gravy1 - 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!!

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Grandma Alesci's
30 MINUTE
LINGUINI CON ZUCCHINI SUPREMO

Ingredients
Linguini Con Zucchini Supremo8 - 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
 
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Grandma Alesci’s
MELANZANI ALLA FORNATA
EGGPLANT & RICE CASSEROLE

Ingredients
MELANZANI ALLA FORNATA2 - 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!!

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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
 

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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!!

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PASTA SHRIMP
FLORENTINE
(ready to eat in only 10 minutes!)

Ingredients
Pasta Shrimp Florentine1 - 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. 

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Campfire Pizza
Cooked on the Gas Grill

Ingredients
Campfire Pizza1 - 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!!

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Grandma Alesci’s Angel Hair with Summer Fresh Vegetables

*Low Calorie and Ready in about 25 minutes!

Ingredients
Angel Hair Pasta with Summer Vegatables3 - 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!!

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Grandma Alesci’s
Tagliatelle
With Eggplant Sauce

Ingredients
Tagliatelli with Eggplant Sauce1 - 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!!

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Alesci’s Chicken Antonio
Grandpa Tony Alesci’s Favorite Recipe

Ingredients
Alesci's Chicken Antonio8 - 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

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Super Bowl
CHILI MAC
ITALIANO

Ingredients
Super Bowl Chili Mac Italiano1 - 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!!


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GRANDMA ALESCI’S
 LASAGNA
6 easy steps

Step 1.

Grandma Alesci's Lasagna1 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.

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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)


Directions
In a large bowl Combine together all of the above ingredients

Salt & pepper to taste

Enjoy!!


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SUMMER TIME
ZUCCHINI PASTA MILANO

Zucchini Pasta MilanoIngredients
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

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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
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!!


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SHADONE
“ITALIAN QUICHE”
EASTER HOLIDAY TREAT

Shadone Italian QuicheIngredients
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

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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!!


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ARTICHOKE / PESTO/ SUNDRIED TOMATO
PASTA

Artichoke Pesto PastaIngredients
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 g
rated 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!!!!!!!!!

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Grandma Alesci’s
PANETTONE TRIFLE 

Panettone Trifle RecipeIngredients
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!!


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Grandma Alesci's
ORECCHIETTE PASTA
WITH
SAUSAGE and PEAS  
(a 30 minute meal)

Grandma Alesci’s ORECCHIETTE PASTA WITH SAUSAGE and PEASIngredients
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!

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Grandma  Alesci’s
ITALIAN PASTA SALAD

Grandma Alesci's Pasta SaldIngredients
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!!
 


SICILIAN RICE BALLS
(ARANCINI) 

Sicilian Rice Balls - Arancini RecipeIngredients
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!

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Sicilian Char Grilled Steak Siciliano 
with Fresh Tomato Salad

Sicilian Char Grilled Steak Siciliano withIngredients
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
6-8 - leaves Fresh Basil - chopped
Salt and Pepper to taste
 
Directions
Combine all above ingredients in bowl, mix and serve.


Buon Appetito!! 

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LINGUINI with CLAM SAUCE

Linguini with Clam SauceIngredients
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,
p
arsley 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!!!

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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!! 

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3 CHEESE LASAGNA BAKE

Ingredients3 cheese lasagna
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!

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Broccolini Pasta

IngredientsBroccolini Pasta
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!!!

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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!

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Valentine's Day Heart Smart Pasta Casserole
(LOW CAL)

IngredientsValentine's Day Heart Smart Pasta
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.

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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”

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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


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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.

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Easy Spinach Frittata

Ingredients
1 - 10 oz. Bag fresh cleaned spinach
1 - 8 oz. Shredded mozzarella cheese
1 - ¼ cup reggiano Parmiggiano cheese grated
1 - 1 doz. Eggs beaten
1 - 7oz. Jar mancini fried peppers w/ onion
1 - ½ cup alesci’s garlic spread
6 - slices Italian bread
1 - medium red onion (chopped)

- 9x13 inch glass baking pan
- Parchment paper and foil paper


Directions
Spread the garlic spread on the Italian bread and cover the bottom of the baking dish with the bread.
Place the spinach evenly in the pan.
Add the red chopped onion & fried peppers over the spinach, spread evenly.
Beat the eggs, parmiggiano cheese, & shredded cheese together pour the mixture over the casserole.
Cover the casserole with parchment paper than cover with foil
Bake in 350 f. oven for 1 hour 45 min. serve warm or cold.

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