- In large pot of boiling salted water, cook rigatoni pasta according to package directions. Drain; set aside and keep warm.
- Heat olive oil in large, heavy skillet set over medium heat; cook garlic for 1 minute or until slightly browned. Add sliced sausages; brown well. Transfer sausages to plate; keep warm. Add broccoli rabe to skillet; stir in white wine, scraping up any browned bits on the bottom of skillet. Pour in chicken stock; cover and cook for about 15 minutes. Add sausage to pan and continue to cook until broccoli rabe is tender.
- Return sausages to skillet and remove from heat; season with salt and red pepper flakes. Add rigatoni to skillet; toss well. Top with Parmesan cheese. Serve immediately.
Recipe provided by Chef Joseph Ciminera
- Heat broth and water in saucepan until boiling; reduce heat to low. Reserve 2 tbsp broth mixture; set aside.
- Heat 1 tbsp olive oil in Dutch oven set over medium heat; cook onion, stirring, for 3 minutes or until golden. Add rice and 1/4 tsp salt; cook, stirring, for 2 minutes or until rice is coated with oil. Stir in wine; increase heat to medium-high. Cook for 5 minutes or until wine is absorbed. Reduce heat to medium-low; add stock mixture, 1/2 cup at a time, stirring after each addition for about 20 minutes or until all liquid is absorbed and rice is creamy and tender.
- Meanwhile, in large sauté pan, warm 1 tbsp oil and reserved broth mixture. Add asparagus and remaining salt; cover and cook, tossing occasionally, for 4 minutes or until bright green. Add shrimp; cook, stirring frequently, for 2 minutes or until shrimp are opaque. Stir into risotto. Stir in cheese and remaining oil.
Tip: The rice should be cooked until it is tender but still holds it shape; all of the broth mixture may not be needed.
Recipe Provided by Chef Sharon Sanders
- Prepare the Pizza Dough. Grease 12-inch round pizza pan with olive oil. Sprinkle with cornmeal; set aside.
- Punch down dough and place on lightly floured surface; let stand for 5 minutes. With lightly floured hands or rolling pin, pat or roll into 13-inch round. Transfer to prepared pan, folding edges to make rounded border. Cover with plastic wrap; let stand for 15 minutes or until slightly risen.
- Preheat oven to 450°F. Heat oil in large sauté pan set over high heat; stir in onions. Cover and cook for 2 to 3 minutes or until onions start to brown. Stir; reduce heat to medium. Cook, stirring occasionally, for 8 minutes or until browned. Stir in salt and oregano.
- Spread onions over prepared crust. Sprinkle with olives. Bake for 15 minutes or until crust is golden. Transfer to rack; let cool for 5 minutes.
Tip: Replace the pizza dough with 1 lb of thawed frozen commercial bread dough if desired.
Recipe Provided by Chef Sharon Sanders
- Pat meat dry with paper towels. Using a small knife, make slits about 1-inch deep all over the meat and insert slivers of garlic and rosemary.
- In small bowl, mix together olive oil, salt and pepper; rub all over lamb to coat well. Place lamb in deep dish; cover and refrigerate for 2 to 3 hours.
- Preheat oven to 350ºF. Place lamb on rack in roasting pan; pour in wine. Roast for 1 to 1 1/2 hours or until instant-read thermometer inserted in thickest part of the leg registers internal temperature of 135°F to 140ºF for medium-rare or 160ºF for medium. Baste meat every 15 minutes with pan juices; transfer roast to cutting board. Let cool slightly.
- Carve lamb into pieces, arrange on serving platter and pour pan juices over meat. Serve immediately.
Tips:
- Use a white wine like Pinot Grigio in this recipe.
- To make a gravy for the roast, skim fat from pan drippings and place pan over two stovetop burners set on medium heat; stir in 1 tbsp all-purpose flour and 1 1/2 cups of chicken broth to make a smooth sauce. Season with salt and pepper to taste; serve on the side.
- To make this recipe gluten free, omit the gravy.
Recipe provided by Chef Mary Ann Esposito
- Preheat oven to 425°F. Using mister or pastry brush dipped in olive oil, grease 17- x 12-inch metal baking pan. Place drumsticks on pan; season with 1/4 tsp salt. Bake for 20 minutes; remove pan from oven.
- Add carrots, green onions, parsley, lemon zest, remaining salt and 2 tbsp olive oil to pan; toss well. Bake, turning occasionally, for 25 minutes or until chicken is cooked through and carrots are tender.
- Meanwhile, in large pot of boiling salted water, cook fettuccine for 3 minutes or until tender; drain and return to pot. Transfer drumsticks to serving platter; toss fettuccine with carrot mixture and any accumulated pan juices.
Tips:
- If you don’t have a 17- x 12-inch baking pan, use two smaller pans.
- If the chicken skin is not well browned after cooking, broil chicken for 3 minutes or until nicely browned.
Recipe Provided by Chef Sharon Sanders
- Preheat oven to 350°F. Lightly beat together eggs and rosemary; season with salt and pepper. Coat pork chops with ground pistachio powder.
- Heat olive oil in ovenproof sauté pan large enough to hold pork chops without crowding; brown pork chops over medium-high heat for 3 minutes on each side or until browned. Transfer pan to oven; bake for 35 minutes or until instant-read thermometer inserted into thickest part of pork chops reads 160°F.
Recipe provided by Chef Mary Ann Esposito
- Preheat grill to medium-high heat; grease grate well. Mix together pork, beef, veal, egg, bread crumbs, onion, mustard, paprika, oregano, salt and pepper. Divide into 8 balls; flatten into 1/4-inch thick patties. Sandwich 1 pesto puck and 1 cheese cube between 2 patties; pinch and seal to enclose filling. Repeat with remaining patties, pesto pucks and cheese.
- Grill burgers for about 7 minutes per side or until well marked and meat reaches internal temperature of 160°F. Brush buns with oil; grill for about 1 minute or until lightly toasted. Rub with cut garlic.
- Assemble burgers in buns with arugula, roasted red peppers and aioli sauce.
HOW TO/TIP/SMARTCUT: How to make Basil Garlic Pesto Pucks:
• In food processor, combine 3 cups packed fresh basil leaves, 1/2 cup Filippo Berio Olive Oil, 1/3 cup grated Parmesan cheese, 1/3 cup toasted pine nuts, 4 chopped garlic cloves, and 1/4 tsp each salt and pepper; pulse until smooth. Line a mini muffin tin with paper liners; divide pesto evenly among liners. Freeze for 4 to 6 hours or until firm. Pop out pucks; place in resealable plastic bag. Freeze until ready to use to add flavor to soups, sauces and pasta.
- Preheat oven to 375°F. Heat 1/4 cup olive oil in large saucepan set over high heat; sear lamb, reserving olive oil.
- Combine tomatoes, remaining olive oil, garlic, vinegar, and red pepper flakes in large baking dish. Add lamb, along with about 2 tbsp of reserved olive oil. Toss and season with salt and pepper. Bake, stirring occasionally, for 35 minutes or until lamb is cooked through and tomatoes are tender and juicy. Stir in basil. Remove from oven and let stand at room temperature (can be prepared up to 1 hour in advance.)
- Cook pasta in large pot of boiling salted water according to package directions; drain and return to pot. Stir in lamb mixture and olives; cook over medium heat for 2 minutes or until heated through. Stir in feta cheese; cook for 2 minutes or until melted and creamy. Divide pasta among 6 plates; sprinkle with walnuts.
Tip: If desired, you can substitute lamb stew meat for lamb shoulder.
Recipe provided by Chef Jim Coleman
- In large bowl, combine tuna, artichoke hearts, olive oil, olives, parsley, basil, capers, lemon juice and zest, and salt and pepper to taste; refrigerate until ready to use.
- Cook pasta in large pot of boiling salted water according to package directions; drain well. Add to bowl with tuna mixture; toss to coat well. Serve immediately.
Recipe provided by Chef Joseph Ciminera
- Preheat oven to 350°F. Grind or mince together salt, peppercorns, rosemary and garlic with chef’s knife; spread on large sheet of wax paper. Dry pork well with paper towels; lay over herb mixture, using waxed paper to roll and coat meat evenly with mixture.
- Heat olive oil in ovenproof sauté pan over medium-high heat until hot but not smoking. Add pork, searing quickly on all sides; transfer pan to oven and cook for 7 to 10 minutes or until meat thermometer inserted into thickest part of pork registers between 155°F and 165°F, depending on your preference.
- Transfer pork to cutting board; cover loosely with foil while you prepare sauce. In small saucepan, heat jam with pomegranate juice over low heat until smooth; cook for 4 minutes. Stir in pomegranate seeds; cover and keep warm.
- Cut pork diagonally into 1-inch-thick medallions; arrange on serving platter. Spoon some of the sauce over top; pass additional sauce on the side.
Tip: You can substitute 1/4 tsp freshly ground pepper for the peppercorns if desired.
Recipe provided by Chef Mary Ann Esposito
