Posts Tagged ‘tuscan’

This Egg Dish is makes a Marvelous Weekend Breakfast or Brunch

The Arrabbiata Sauce is a bit spicy so if you don’t like spicy I suggest the Tomato Basil Sauce

  • 3  to 6 ounces Pancetta
  • 1 jar Orti di Calabria Arrabbiata Sauce
  • 4 – 6 Eggs
  • 1 cup Calamata Olive, coarsely chopped
  • Parmigiano Reggiano Cheese, grated

Fry Pancetta in heavy skillet until begins to crisp, over medium high heat

Add Arrabbiata Sauce to pan and heat until sauce begins to bubble

Make indentation into sauce with wooden spoon and drop egg into opening.

Sprinkle Calamata Olives over all

Cover and cook until Eggs reach desired degree of doneness

Suggestion:  Toast some Asiago Cheese Bread in a pan with Olive Oil

Place Eggs on Serving Plates and garnish with Parmigiano Reggiano Cheese, serve with Asiago Cheese Bread

  • 2 jars Orti di Calabria Pasta Sauce
  • 1 – 16 ounce package Pasta
  • 1 package Italian Sausage
  • Ottavio Extra Virgin Olive Oil
  • Grated Parmesan Cheese

Cook Pasta al dente according to package directions, drain and rinse under cool water, then coat with Olive Oil.

Fry Italian Sausage until done and drain off excess grease, add Pasta Sauce to pan and heat till bubbling.

Place Pasta in a well oiled 13 X 9 inch baking dish and pour Sausage – Pasta Sauce mixture over, use wooden spoon to incorporate Sauce into Pasta.

Top with Grated Parmesan Cheese and place in 350 degree oven and bake until bubbly and cheese is browned.

  • Italian Seasoned Chicken Breast
  • 1 – 29 ounce can Homestyle Veg-All
  • 1 jar Cookwell & Company Cacciatore
  • 1/2 cup Extra Virgin Olive Oil

Chop Chicken into bite sized piece

Saute Chicken in Olive Oil over medium high heat in Dutch oven or heavy pot

When Chicken is done, add Veg-All, mix to incorporate

Add Cacciatore and bring to a boil

Simmer for 10 minutes

Serve with crusty Artisan Bread

  • 1 – 2 pounds mild Italian Sausage
  • 2 teaspoons Adam’s Reserve Italian Seasoning
  • 1 medium Onion, chopped
  • 1 can Great Northern or Cannellini Beans
  • 1 jar Cookwell & Company Cacciatore Sauce
  • Garnish – Parmigiano-Reggiano Cheese

 

 

 

 

 

 

Heat a large pot over medium high heat.  Add meat and Italian Seasoning, saute until browned, approximately 8 – 10 minutes.  Add Onions and continue to saute until onions are translucent.

Reduce heat to medium low and add Beans and Cacciatore Sauce, simmer 5 – 10 minutes.

 

 

 

 

 

 

Place in serving bowls and garnish with cheese.

  • 1 bag Fully Cooked Chicken Breast Chunks
  • 1 -16 ounce bag Fettuccine Pasta
  • 1 bottle H-E-B Basting Oil
  • Juice from one Lemon
  • 1/2 cup diced sun-dried Tomatoes
  • 2/3 cup coarsely chopped Kalamata Olives
  • 1 – 6 ounce package shredded Parmesan Cheese

 
 

 

 

 

 

Cook Pasta in boiling water according to package directions, with 4 tablespoons Basting Oil added to water. Drain well under cold running water and return to pot. Meanwhile, heat chicken to package directions and cut pieces in half or bite sized pieces.

 

 

 

 

 

Shake Basting Oil well and pour over pasta, squeeze lemon juice over and add: tomatoes, olives, chicken and cheese. Toss to incorporate and serve with Asiago Cheese Bread.

1 – 2 pounds mild Italian Sausage

1 medium sized onion, finely chopped

1 can Great Northern Beans

1 Jar Cookwell & Company Cacciatore Sauce

Garnish – Parmigiano-Reggiano Cheese

 

  1. Heat a large pot over medium high heat. Add meat and sauté until browned, approximately 8 – 10 minutes. Add onions and continue to sauté until onions are translucent.
  2. Reduce heat to medium low and add beans and Cacciatore Sauce, simmer 5 -10 minutes.
  3.  Place in serving bowls and garnish with cheese.