Recipes

Bolognese

Bolognese

Cook the beef and veal in a heavy 4 quart Dutch oven over low heat; stirring to break up the meat into small pieces. Cook until the meat is a uniform grayish color. Transfer to a bowl.
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Stuffed Conchiglioni Pasta

arboil the pasta in salted boiling water for approximately 5 minutes. Drain and place the pasta shells on a cloth to cool down.
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PESTO SAUCE

PESTO SAUCE

Pesto Sauce is one of the most versatile of the Classic Italian Pasta Sauces. It is an uncooked sauce, very quick and easy to make.
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BOSCAIOLA SAUCE

Cook the pasta in a large pan of rapidly boiling salted water until al dente. Drain return to the pan and keep warm.
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PUTTANESCA SAUCE

Puttanesca Sauce is a very spicy and strong flavored sauce made with garlic, bits of dried chilli, capers, and anchovies as key ingredients.
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ASPARAGUS AND PARMESAN PASTA SALAD

Combine orange juice and white wine vinegar in a small bowl. Slowly whisk in oil.
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Tri-Colored Orzo Salad with Dill and Garden Vegetables (Serves: 4)

Add carrots to boiling, salted water and blanch for about 1 minute. Add zucchini and cook for 1 minute.
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