Region: All Italy; Abruzzo - Campania

Condire L'Insalata
Dressing an Italian Salad

4 handfuls mixed greens
1/2 tsp salt
1 dash pepper
2 Tbsp Dominio di Bagnoli red wine vinegar
1/4 cup A.G. Ferrari Foods extra virgin olive oil

Place greens in a mixing or serving bowl. Sprinkle with salt, then add vinegar and toss. (Vinegar helps dissolve the salt.) Add extra virgin olive oil, fresh ground black pepper and toss well. Serve immediately.

Crema al Mascarpone e Vin Santo
Sweet Dip Cream with Mascarpone Cheese and Vin Santo Wine

1 lb mascarpone cheese
1/2 cup sugar
3 each fresh eggs
7 oz bitter chocolate
1/4 cup vin santo wine

Wash eggs in warm water with baking soda. Grate chocolate and set aside. Separate yolks and beat egg whites until soft and white. Set yolks aside. Whip yolks and sugar for 6 to 8 minutes. Add Mascarpone cheese and whip for 3 to 4 minutes. With a spatula, slowly stir the mascarpone mixture chocolate, Vin Santo and whipped eggwhites into mixture. Chill for 2 to 3 hours.Serve cold.

Insalata Caprese
Tomato and Mozzarella Salad

4 Ferrante mozzarella, large ovals
3 vine-ripe tomatoes
1/4 cup A.G. Ferrari Foods extra virgin olive oil
1 sprig fresh basil
1/4 tsp salt
1 pinch fresh ground black pepper

Slice tomatoes and mozzarella, each 1/4 inch thick.Place tomato slices flat on a large plate. Top each tomato slice with a slice of mozzarella. Coarsely chop the basil and scatter over mozzarella. Sprinkle with salt and pepper and drizzle with extra-virgin olive oil. Serve at room temperature with a bottle of crisp white wine. Serves 4 to 6.

Insalata di Riso al Tonno e Capperi
Rice Salad with Tuna and Capers

Ingredients:

2 cups Riseria di Lenta arborio rice
12 oz. Italian tuna in oil
1/2 bunch Italian parsley
2 pounds Roma tomatoes
1 pound celery
5 oz. capers
2 cups Taggiasca olives
1/2 cup A.G. Ferrari Foods extra virgin olive oil
1/2 tsp fresh black pepper
3 tbs red wine vinegar
1 tsp salt

Wash, clean and dice tomatoes and celery into 1/2 inch cubes.Wash, clean and chop parsley. Drain tuna and capers. In a large bowl mix all the vegetables and tuna. Add 1 tsp. salt, fresh black pepper and red wine vinegar and extra virgin olive oil. Bring 5 quarts of water to a boil. Add 1 Tbsp salt. Cook the rice in water for 8 to 10 minutes. Drain the rice and toss all ingredients together.Chill rice salad briefly in the refrigerator.Serve cold.

Pasta 101

Al Dente Basics

5 to 6 quarts water
1/4 cup sea salt
1 bag (500g) A.G. Ferrari Foods pasta

Bring water to a boil in a good sized pot. After the water has reached a rolling boil,add the salt. Bring water back to boil and then add the pasta. There is no need to add oil. Stir to ensure that all pasta is in the water and that the pieces are separated.Cook 7 to 8 minutes for long cuts like spaghetti, 8 to 10 minutes for short cuts like penne.

Remove a piece of pasta from the water and bite through the pasta to see if it is done; there should be a slight firmness on your tooth, called al dente, when the pasta is ready. Keep tasting until the texture is the way you like it.

Drain the pasta in a colander and serve immediately with your favorite sauce.

Serves 4 to 6.

                                         -Veneto-

Polenta
Basic Polenta

6 cups water
2 tsp sea salt
2 cups Mulino Sobrino polenta flour

Bring water to a boil in a heavy pan. Add salt. Using a whisk, gradually stir 2 cups of polenta into the boiling water. Cook slowly for 60 to 70 minutes, stirring two or three times. Before serving, stir well.

Region: All of Italy

Serve hot as a side dish or as an entree with cheese or other toppings, including basil pesto, Bolognese sauce or roast vegetables.

Serves 6 to 8.

Risotto al Pomodoro Fresco e Basilico
Risotto with Fresh Tomatoes and Basil

2 cups Riseria Ferron vialone nano rice
1/2 cup A.G. Ferrari Foods extra virgin olive oil
8 each fresh Roma tomatoes
1/2 cup Parmigiano-Reggiano cheese, grated
4 oz white wine
5 cups vegetable broth
1/4 cup chopped yellow onion
2 tsp salt
1/2 tsp fresh black pepper
1/2 bunch fresh basil

Clean and dice the tomatoes into 1/2 inch cubes. Saute 2 Tbs. extra virgin olive oilwith onion and rice for 3 or 4 minutes. Add the white wine and cook for 2 minutes.Add slowly 2 cups of simmering broth and cook for 5 or 6 minutes. Add the tomatoes,1 cup of simmering broth, the salt and stir well. Add, little by little, the brothinto the rice and stir while cooking, until the rice is tender but firm(about 7-8 minutes). Chop the basil coarsely. Remove the risotto from the flame,add basil, black pepper, Parmigiano-Reggiano and remaining extra virgin olive oiland stir well. Serve hot.

Serves 4 to 6.

                                         Abruzzo

Sfarrata
Garbanzo, Lentil and Farro Soup

1 garlic clove
1 small onion
2 stalks celery
1 carrot
1/3 cup A.G. Ferrari Foods extra virgin olive oil
1 1/2 cups Santoleri sfarrata soup mix (a mix of farro, garbanzo and lentils)
10 cups vegetable broth
2 tsp salt
1/4 tsp fresh ground black pepper
2 Tbsp parsley, chopped
4 Tbsp Parmigiano-Reggiano, grated

Bring vegetable broth to a boil. Using a food processor, chop
garlic, onion, carrot and celery. Saute vegetables in extra
virgin olive oil for 3 to 4 minutes. Add sfarrata and saute
2 to 3 minutes. Add 1/3 of the broth and salt. Cook for
10 minutes, stirring occasionally. Add another 1/3 of the broth
cook an additional 15 minutes. Add the black pepper and
parsley. Drizzle with olive oil, add cheese, stir and cook for
another 10 minutes. Add the remaining broth and well and serve hot.

Serves 6 to 8.

Zuppa di Farro
Farro and Vegetable Soup

1 garlic clove
1 small onion
2 celery stalks
1 carrot
1/3 cup A.G. Ferrari Foods extra virgin olive oil
1 to 1-1/2 cups Bechelli farro
9 cups vegetable broth
2 tsp salt

1/4 tsp black pepper
2 Tbsp chopped parsley
4 Tbsp grated Parmigiano-Reggiano

Bring the vegetable broth to a boil. Using a food processor, chop garlic, onion, carrot and celery. Saute the vegetables in 2 tablespoons of oil for 3 to 4 minutes. Add sfarrata and saute 2 to 3 minutes.Add 1/3 of the broth and salt. Cook for 10 minutes, stirring occasionally.Add 1/3 of broth and cook for another 10 minutes. Add the remaining broth and cook an additional 15 minutes.Add the black pepper and parsley. Drizzle with oil, add the parmigiano, stir well and serve hot.

Serves 6 to 8 people.

                                                            Calabria

Tonno e Fave
Seared Tuna and Fava Beans

1 lb tuna fillet
1/2 red onion, thinly sliced
7 Tbsp A.G. Ferrari Foods extra virgin olive oil
2 tsp sea salt
2 Tbsp Caramel prosecco wine vinegar
2 lbs fresh fava beans, blanched and shelled
freshly ground black pepper
extra virgin olive oil for drizzling

Season tuna with half of salt and a sprinkling of pepper. Heat 3 Tbsp oil in a skillet and sear tuna. Set tuna aside. Saute onion with 2 Tbsp oil and 1/2 tsp salt for 1-2 minutes. Sprinkle onion with vinegar and set aside. Toss fava beans with 2 Tbsp oil and remaining sea salt. Slice tuna 1/4" thick. Place a mound of fava beans in the center of each serving plate. Fan three slices of tuna out from the center of the plate. Place onions around the edge of the plate. Drizzle each plate with olive oil.

Serves 6. 

Campania

Crostini alla Pizzaiola
Pizza Toasts

1 lb Ferrante mozzarella cheese
16 oz A.G.Ferrari Foods Freschissima
2 tsp A.G. Ferrari Foods extra virgin olive oil
1 baguette (or other long bread)
1 tsp dried La Nicchia oregano

Dice mozzarella into 1/4-inch cubes. In a small bowl, mix Freschissima with olive oil. Slice baguette into 1/2-inch diagonal slices (about 30 slices). Spread bread slices onto a sheet pan and toast in a 400 degree oven, about 4 minutes per side. Spread 1 Tbsp Freschissima on each slice. Top each with about 5 cubes of mozzarella cheese. Sprinkle with oregano and bake 2 to 3 minutes in a 400 degree oven.

Serve hot or at room temperature.

Serves 6 to 8.

Millefoglie di Melanzane e Mozzarella
Eggplant and Mozzarella "Napoleon"

1 Italian eggplant, peeled
1 /2 tsp salt
6 basil leaves for garnish
1 /4 bunch basil, julienned
3 /4 cup A.G. Ferrari Foods Passato di Pomodoro sauce
7 Tbsp A.G. Ferrari Foods extra virgin olive oil
2 4-oz Ferrante mozzarella balls

Preheat oven to 450 degrees. Slice eggplant into 1/4" rounds (about 18 slices).Toss eggplant with salt and drain for an hour. Shake excess water off eggplantand toss with 1 Tbsp olive oil. Place eggplant on a baking sheet and bake fo12 minutes. In the meantime, slice mozzarella into 18 rounds (9 slices per ball).On top of an eggplant slice, layer a teaspoon of Passato, a pinch of basil anda slice of mozzarella. Repeat twice more, until you have a three-layer tower.Repeat (you should have 6 Napoleons). Return to the oven and bake for 3 minutes.Remove from oven; plate each Napoleon on an individual serving dish. Drizzle1 Tbsp of Passato off the side of each Napoleon, then drizzle 1 Tbsp ofolive oil over each. Add a leaf of basil as garnish.

Serves 6.

Pasta al Forno
Oven-Baked Pasta

bag (500g) A.G. Ferrari Foods gramigna pasta
1 lb fontina cheese, shredded
3 garlic cloves, peeled and minced
3 bell peppers (one each yellow, green, red), diced
1 Tbsp flat-leaf parsley, chopped
1 jar A.G. Ferrari Foods Passato di Pomodoro
2 Tbsp A.G. Ferrari Foods balsamic vinegar
salt and pepper

Preheat oven 375 degrees. Saute garlic in olive oil (do not brown), then add peppers and saute for 3-5 minutes. In the meantime, bring a generous pot of salted water to a boil.Add pasta and cook for 8-9 minutes (just before it reaches the al dente phase). Drain. In a large bowl, toss pasta with peppers and parsley. Set aside until cool. Stir in fontina. Butter 12 individual ramekins, then sprinkle with breadcrumbs; add pasta mixture. Bake for 15 minutes. In the meantime, combine passato, balsamic vinegar and salt and pepper to taste. Turn out ramekins onto individual serving plates, top with sauce and serve.

Serves 12 as a side dish.

Penne con Olive, Basilico e Mozzarella
Penne Pasta with Olives, Basil and Mozzarella

1 bag A.G. Ferrari Foods penne (or rigatoni)
1 pound pitted kalamata black olives
1 cup olive pesto
1 bunch fresh basil
1 pound Ferrante fresh mozzarella cheese
1/2 cup A.G. Ferrari Foods extra virgin olive oil
1 clove garlic
1 tsp salt
1/2 tsp white pepper

Chop the garlic until very fine, chop basil and black olives coarsely. Dice mozzarella cheese into 1/2 in. cubes. Mix mozzarella cheese with olives, garlic, basil, salt, pepper, extra virgin olive oil and olive sauce. In the meantime, cook penne pasta in 5 quarts of salted boiling water for 8 to 9 minutes. Drain and mix the pasta with the mixed sauce. Serve at room temperature.

Serves 4.

Pizza Margherita
Oregano and Tomato Pizza

1 1 /2 Tbsp yeast
1 /4 tsp sugar
1 /4 cup warm water

Proof yeast by mixing with sugar and water. Let stand until foamy.

4 cups flour
1 1/2 cups ice-cold water
1/2 Tbsp salt
1/8 cup A.G. Ferrari Foods extra virgin olive oil
scant 1 /4 cup A.G. Ferrari Foods Passato di Pomodoro per pizza
1/2 cup Ferrante fresh mozzarella per pizza
pinch of dried oregano
salt and pepper

Add olive oil, salt, water and flour to the yeast mixture.
Mix to form a soft dough. Use more flour if necessary. Knead
the dough until it is smooth and elastic, cut into 4-6 pieces
(depending on the thickness of the pizza you want), then put
it in a bowl and let it rise in a warm place until doubled in size.
Knead the dough again, then let rise about another inch. Top
each pizza with sauce, grated cheese and a sprinkling of
oregano, salt and pepper. Bake at 500° for 5 minutes or
until the crust is golden brown.

Makes 4 to 6 small pizzas.

Sugo alla Puttanesca
Spicy Neapolitan Sauce

1/4 cup A.G. Ferrari Foods extra virgin olive oil
2 garlic cloves, chopped
1 tin Rizzoli anchovies
1/4 cup La Nicchia capers, in salt (rinsed with water)
1 cup kalamata olives, pitted
2 cups peeled canned tomatoes or A.G. Ferrari Foods Freschissima
1/4 tsp red pepper flakes

Saute garlic and anchovies with extra virgin olive oil for one minute over medium heat. Add capers, olives, tomatoes and pepper flakes. Cook for 12 to 15 minutes. This sauce is best suited for spaghetti, but you can use the cut of your choice.             Serves 4 to 6.

Spaghetti Aglio e Olio
Spaghetti with Garlic and Olive Oil

1 lb. Latini spaghetti
1/4 cup salt (for water)
1/3 cup Le Corti extra virgin olive oil
2 Tbsp garlic, minced
1/4 tsp red pepper flakes
1/4 cup flat-leaf Italian parsley, chopped
Salt to taste
Optional: Grated Pecorino or Parmigiano-Reggiano

Place spaghetti in 4 quarts of salted boiling water. Stir well to separate strands.

Saute the garlic and red pepper flakes until the garlic begins to color. Remove from heat (garlic will continue to cook; it should not get too brown), then add parsley. When the pasta is al dente, drain into a warmed bowl and pour the sauce over it.

Add salt and taste as you toss; it requires quite a bit of salt for flavor. If you wish, serve with grated cheese.

Serves 4 to 6.

Spaghetti con Pomodoro e Basilico
Spaghetti with Tomato and Basil Sauce

1 bag spaghetti (or other kind of long pasta)
3 cups A.G. Ferrari Foods tomato & basil sauce
1/2 bunch fresh basil
1/4 cup A.G. Ferrari Foods extra virgin olive oil

For the water:

1 Tbsp salt

In a large pan bring 5 quarts of water to boil, add 1 Tbsp salt. Put spaghetti into the water and cook for 6 to 8 minutes. Chop basil, reheat tomato & basil sauce and add basil. Drain spaghetti and save 1/2 cup of cooking water. Pour spaghetti into the pan, add saved water, tomato & basil sauce and extra virgin olive oil. Mix well together and serve hot.

Serves 4 to 6.

Sugo all'Arrabiata
Spicy Tomato Sauce

2 Tbsp A.G. Ferrari Foods extra virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 (28 oz.) can La Caterina Italian peeled tomatoes (including liquid)
1 tsp salt
1/4 bunch chopped parsley (about 1/4 cup)
1/4 tsp hot red pepper flakes

Over medium-low heat, saute onion and garlic in olive oil for 2 minutes. Add tomatoes and salt, bring to a boil and simmer (uncovered) for 10-15 minutes, breaking up the tomatoes with a wooden spoon (or a potato masher also works well). Add parsley and red hot pepper, simmer for 2-3 minutes. Enough for 1 pound of any kind of pasta.

Serves 6 to 8.

Tortino di Spaghetti
Pasta and Cheese Frittata

¼ bag A.G. Ferrari Spaghetti<
¼ bag Tanda e Spada Spaghetti Nero di Sepia
1 red onion thinly sliced
5 eggs
1 cup Parmigiano-Reggiano
1/4 cup Italian parsley, chopped
1/2 tsp salt
1/2 cup A.G. Ferrari Extra Virgin Olive Oil
1 jar A.G. Ferrari Salsa all’Arrabbiata Sauce

Cook the pasta in a generous pot of salted, boiling water until al dente. Drain pasta and let cool. In a large bowl, whisk eggs with Parmigiano,parsley, salt and half of oil. Add onions and spaghetti. Stir well. In a 12-inch frying pan, heat half of remaining oil. Pour the spaghetti mixture into the pan and press down with a spatula. Cook over medium-high heat until golden brown (about five minutes).

Transfer tortino to a large plate, then drizzle with remainingolive oil and return to the pan on the opposite side. Cook untilgolden brown (about five minutes).

Transfer tortino to a large cutting board, cut into slices, and serve immediately with warm arrabbiata sauce

Serves 4.