“Chicken Lasagne”

Ingredients

2 whole chicken breasts, boned and cut into 1-inch cubes
3 cups sliced mushrooms
2 cloves garlic, minced
1 large onion, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
2 Tablespoons olive oil
One 28-ounce can Italian tomatoes with basil
One 15-ounce can tomato sauce
3 Tablespoons freshly grated Romano cheese
2 cups grated carrots
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
8 ounces lasagne noodles, cooked al dente and drained
1/2 cup freshly grated Romano cheese
6-8 slices mozzarella cheese

Saute chicken, mushrooms, garlic, onion, oregano, basil, and thyme in olive oil until chicken is white. Stir in tomatoes, tomato sauce, 3 Tablespoons Romano cheese, carrots, salt, and pepper. Cook uncovered for 5 minutes.
In oiled 9 x 13-inch baking dish, place half the lasagne noodles. Top with half of the sauce, Romano cheese and mozzarella cheese. Repeat layers. Cover and bake at 350 degrees for 20 minutes. Uncover and bake for 10 additional minutes or until bubbly and cheese melts. A light and fresh-tasting interpretation of a classic lasagne, offering the best flavors of Italian cooking.
Serves: 8

“Pasta With Tomatoes”

Ingredients

8 ounces pasta

4 tablespoons olive oil

2 tablespoons red wine vinegar

1/2 cup whole corn kernels, cooked

4 tomatoes, chopped

1/2 cup chopped green onions

1 teaspoon dried basil

salt to taste

ground black pepper to taste

1 tablespoon grated Parmesan cheese

2 teaspoons chopped fresh basil (optional)
Directions

In a large pot with boiling salted water cook pasta until al dente. Drain.
Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.
Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.

Fettucine Carbonara

Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, cured pork, and
black pepper. The dish arrived at its modern form, with its current name, in the middle of the
20th century.
The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two.
Spaghetti is the most common pasta, but fettuccine, rigatoni, linguine, or bucatini are also used.
Normally guanciale or pancetta are used for the meat and at times bacon is a good substitute.
There are many theories for the origin of the name carbonara, which is likely more recent than
the dish itself. Since the name is derived from carbonaro (the Italian word for ‘charcoal
burner’), some believe the dish was first made as a hearty meal for Italian charcoal workers

Ingredients:

 1 (16 ounce) package fettucine
 ¼ cup extra virgin olive oil
 7 ounces guanciale (cured pork cheek) or pancetta cut into strips
 2 eggs
 1/3 cup pecorino romano cheese
 Pinch of black pepper

Directions:

Step 1 Bring a large pot of lightly salted water to a boil. Cook fettucine in the boiling
water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Drain.
Step 2 Heat olive oil in a large skillet over medium heat. Add guanciale; cook until
crispy, set aside. In a separate bowl beat eggs, cheese and pepper.
Step 3 The last step to get the sauce ready and to get the creamy texture is to mix both
preparations with the pasta of your choice. In order to do this, mix them while the pasta is
still hot; the heat will ensure that the eggs will reach a good cooking temperature that will not
cause them to dry, you can also add some of the pasta water to make the dish creamier.

Spaghetti alla Amatriciana

Let’s discover the secrets of one of the most famous pasta dishes of Italian
cuisine.
Let’s go to Amatrice: a small town in the province of Rieti about 87 miles
northeast of Rome, on the border between the regions of Lazio and Abruzzo.
An ancient and simple sauce made with typical products of the mountains of
central Italy. Guanciale (cured pork cheek) or pancetta, Pecorino cheese,
tomatoes, red chili and a splash of white wine.

Ingredients:

 1 (16 ounce) package
 ¼ cup extra virgin olive oil
 7 ounces guanciale (cured pork cheek) or pancetta cut into strips
 1 onion, finely chopped
 1 fresh red chile pepper, chopped or calabrese in oil
 Splash of white wine or red wine
 1 (18 ounce) whole plum tomatoes, hand crushed
 3 cups grated pecorino Romano cheese

Directions:

Step 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti
in the boiling water, stirring occasionally, until tender yet firm to the
bite, about 12 minutes. Drain.
Step 2 Heat olive oil in a large skillet over medium heat. Add
guanciale; cook and stir until sizzling, about 5 minutes. Add onion
and chile pepper; cook and stir until softened, about 10 minutes.
Splash of wine stir in tomatoes; simmer until tomatoes break down
into a sauce, about 20 minutes.
Step 3 Stir spaghetti into the tomato sauce until well combined.
Sprinkle generous amounts of pecorino Romano cheese over each
serving.

Bucatini con Pancetta e Piselli

Ingredients:

 1/2 Pound Riscossa Bucatini (CBI #108012)
 1 Cup Pasta Water
 Salt (CBI # 136025)
 4 Oz. Volpi Pancetta (CBI #10038380)
 3 Garlic Cloves, minced (CBI #470010)
 1 Yellow Onion, julienned (CBI #446030)
 1/8 Tsp Red Pepper Flakes (CBI #136183)
 1 Cup Frozen Peas (CBI #264168)
 1/2 Cup Heavy Cream (CBI #10081574)
 1 Cup Grated Romano (CBI #174127)
 1 Lemon, zested (CBI #412520)
 2 Tbsp Thyme (CBI #468560)

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve one cup of pasta water before draining.
2. Meanwhile, heat a large skillet over medium high heat. Add the pancetta and cook until starting to brown, 5 minutes. Remove pancetta
from leaving fat in pan.
3. Add julienned onions and sauté until caramelized.
4. Add the garlic and red pepper flakes, cook for about 30 seconds, or until fragrant.
5. Add the peas and cook for about 2 minutes.
6. Add the cream and stir to coat the peas. Add the pasta, Romano cheese and some of the pasta water.
7. Stir to mix and keep adding the pasta water a little at a time until the sauce is your desired consistency.
8. Add the lemon zest, season with salt and pepper, and stir in the thyme.

Pasa Ala Mamma

108583 – Riscossa Creste Di Gallo (rooster crest) 20/1lb
63085 – Casa Di Basil With Pine Nut Pesto – 2/32oz
156272 – Iposea Sun Dried Tomato Marinated – 6/57oz
174127 – Fronte Pecorino Romano Grated Pure – 2/5lb

PLEASE CONTACT YOUR REP FOR DETAILS