Recipe Course: Dinner

Summer pasta

  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve about ½ cup of pasta water before draining.
  2. While the pasta cooks, combine the halved tomatoes, minced garlic, olive oil, salt, pepper, and red pepper flakes (if using) in a large bowl. Let sit at room temperature for at least 10 minutes—this helps the flavors marry.
  3. Add the hot, drained pasta directly to the tomato mixture. Toss well. Add a splash of pasta water if you want a looser sauce.
  4. Stir in the fresh basil just before serving. Top with grated Parmesan if desired.

Pan-Roasted Chicken with Olive Oil Mashed Potatoes

Rustic Olive Oil Mashed Potatoes

  1. Cut potatoes into large dice cubes.
  2. Add potatoes to cold water and add 1 to 2 tablespoons of salt. Bring to a boil then reduce to a slow simmer. Cook potatoes until fork tender, about 10 to 15 minutes (the fork must go all the way through the potato with ease).
  3. Drain potato and set to evaporate extra water.
  4. Mash and fluff potatoes with a whisk until lumps are gone. (Important to drain all water off of cooked potatoes).
  5. Gradually add olive oil.
  6. The mashed potatoes should be light and fluffy.
  7. Season with salt and pepper and taste.
  8. Keep mash potatoes warm until ready to plate.

Pan-Roasted Chicken

  1. Pat chicken breast down with a clean paper towel to ensure the skin is dry.
  2. Season chicken breast lightly with salt and white pepper on both sides.
  3. Add olive oil to a pan, heat up and sear breasts, skin side down, until the skin is golden to caramel brown.
  4. Remove the breasts from the saute ́ pan and place skin side up in a metal oven-proof pan (such as a pie tin or a sizzler platter) and bake in a 350°F oven until done. This may be approximately 10-12 minutes. Use an instant read thermometer, to check doneness. (Temperature to 160°F and will finish to 165°F.)
  5. Serve evenly sliced chicken with sauce and potatoes.

Sauce Chasseur for Chicken

  1. Using the same pan in which the chicken was seared, add half the olive oil.
  2. Add shallots.
  3. Add sliced mushrooms and cook approximately 3 minutes while stirring.
  4. Add garlic and saute for one minute more. Do not overcook or brown garlic.
  5. Add the concasse tomato.
  6. Season with half teaspoon of salt and pepper.
  7. Add 8 oz chicken stock.
  8. Bring to a quick boil and simmer to reduce.
  9. Add the tarragon and parsley.
  10. Finish by adding the chilled cubed butter and stirring or shaking pan constantly (Monter au Beurre). Do not boil. Be careful not to break the sauce.
  11. Taste and adjust seasoning.
  12. Serve sauce with the sliced chicken breast.

Recipe provided by Culinary Careers Program (C•CAP) from The C•CAP College Scholarship Cooking Competition.

Grilled Vegetable Sauce Spaghetti alla Norma

  1. Cut the eggplant into bite size cubes.
  2. Coat it with olive oil, salt and pepper.
  3. Pan fry or roast in an oven (425f / 220c for 30 minutes) until its charred outside and tender inside.
  4. Cook the pasta in salted water according to the package instruction.
  5. In a large pan, fry some garlic with Filippo Berio Olive Oil, heat gently so you don’t burn the garlic.
  6. Pour in the Filippo Berio Grilled Vegetable sauce and heat through.
  7. Add the roasted eggplant, and tear in some fresh basil leaves.
  8. Stir in the cooked pasta, add some pasta water if the sauce is a little dry.
  9. Mix well and serve with grated Parmesan cheese on top.

 

Recipe provided by Chef Stacie Ma

Eggplant Parmigiana

  1. Remove the stalks from the eggplants, slice them up into thin slices, and put to one side.
  2. Put 3 or 4 tablespoons of olive oil into a large pan on a medium heat.
  3. Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic has a tiny bit of color.
  4. Add Filippo Berio Roasted Garlic Tomato-Based Sauce to the onion, garlic and oregano.
  5. Give the mixture a good stir, then put a lid on the pan and simmer slowly for 15 minutes.
  6. Meanwhile, grill the eggplant on both sides until lightly charred – you may have to do them in batches, as they probably won’t all fit into your griddle pan in one go.
  7. As each batch is finished, remove them to a tray and continue grilling the rest until they’re all nicely done.
  8. When the tomato sauce is reduced and sweet, season it carefully with salt, pepper and a tiny swig of wine vinegar, and add the basil.
  9. Put a small layer of tomato sauce into your dish, then a thin scattering of Parmesan cheese, followed by a single layer of eggplant. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
  10. Toss the breadcrumbs in olive oil with a little freshly chopped oregano and sprinkle them on top of the Parmesan.
  11. Add all of the mozzarella cheese and place the dish in the oven.
  12. Bake at 375°F (190°C) for half an hour until golden, crisp and bubbly.

 

Tip: Drizzle hot chili oil over the top to give it a kick.

Gnocchi and Basil Pasta

  1. Heat oven to 400°F (200C).
  2. Empty 9 ounces (250g) of gnocchi into a heatproof bowl.
  3. Stir in a jar of Filippo Berio Tomato Basil sauce.
  4. Cut half a block of mozzarella (about 4oz. or 125g) into small chunks and dot these over the dish, spacing them evenly.
  5. Bake for 18-20 minutes, until the gnocchi are cooked through and beginning to brown.

 

Tip: Serve immediately and decorate with basil leaves for garnish

 

Recipe provided by Chef Lynn Clark

Baked Easter Ham

  1. Preheat oven to 350° F. Cut ½-inch deep diagonal cuts into a diamond pattern and cover the ham with olive oil. Place ham in a roasting pan and bake it for 1 hr.
  2. Mix brown sugar and pineapple juice in a bowl. Take out the ham and pour the mixture all over it. Place the ham back in the oven and bake it for 1 hr or internal temperature reaches 140° F. Baste ham occasionally with drippings.
  3. As desired, serve with Filippo Berio Classic Pesto. Refrigerate any leftovers.

Tip: To enhance the flavor of your dish, add a jar of Filippo Berio Classic Pesto!

Lemony Pasta with Chickpeas and Parsley

  • Cook pasta according to package directions. Drain, reserving 1/2 cup cooking liquid.
  • Meanwhile, heat 1/4 cup oil in large skillet set over medium heat; cook onion, garlic, rosemary, salt and red pepper flakes for 8 to 10 minutes or until onions are softened.
  • In large bowl, mash chickpeas with potato masher or fork until lightly crushed. Stir chickpeas, broth and water into skillet; bring to boil. Reduce heat to medium-low; cook for 5 to 8 minutes or until most of the liquid has evaporated.
  • Stir in pasta, reserved cooking liquid and parsley until pasta is well coated; toss with half of the Parmesan, lemon zest, lemon juice and pepper. Drizzle with remaining olive oil. Serve with remaining cheese.

Tips:

– Substitute water for vegetable broth, if preferred, or substitute chicken broth for vegetable broth.
– Substitute fusilli, rotini or corkscrew pasta for gemelli pasta if desired.

Linguine with Pesto, Green Beans and Potatoes

  • Cook pasta according to package directions; drain, reserving 1/3 cup cooking liquid.
  • Meanwhile, in large pot of boiling salted water, cook potatoes for 6 minutes. Stir in green beans; cook for 4 to 5 minutes or until potatoes and beans are tender. Drain well.
  • Toss together pesto, pasta and reserved cooking liquid. Add potatoes, green beans and half of the basil, tossing well. Sprinkle with Pecorino and remaining basil. Drizzle with olive oil.

 

 

Tip: Use French green beans if desired.

Spaghetti with Sicilian Eggplant Pesto Sauce

  • Cut eggplants into 1/2-inch cubes; transfer to colander set over bowl. Sprinkle with 1 tsp salt; toss well. Let stand for 20 minutes. (Salt will help draw out excess moisture and remove any bitterness in the eggplant.) Pat dry with paper towel.
  • Cook spaghetti according to package directions. Drain, reserving 1/3 cup cooking liquid.
  • Meanwhile, heat oil in large skillet set over medium heat; cook cubed eggplant for 3 to 5 minutes or until slightly softened. Stir in garlic and capers; cook for 3 to 5 minutes or until eggplant is tender. Stir in pesto, tomatoes, vinegar, remaining salt and pepper. Bring to simmer; cook for 3 to 5 minutes or until fragrant and slightly thickened.
  • Add spaghetti and reserved cooking liquid to pan, stirring until well coated. Stir in basil. Serve with Parmesan cheese (if using).

Serrano, Fig and Pesto Panini

  • Slice baguette in half lengthwise; spread pesto over cut sides. Layer arugula, figs, Serrano ham and cheese over bottom half; cap with top half of baguette. Cut crosswise into 4 portions.
  • Preheat panini press according to manufacturer’s instructions. Grill sandwiches for 4 to 5 minutes or until baguette is toasted and cheese melts.

 

Tip: Add a drizzle of honey to sandwich if desired.