Baked Pasta A La Formia

Baked Pasta A La Formia

Baked Pasta A La Formia Ingredients: 2 pounds penne pasta 5 pounds potatoes, peeled and sliced 10 ripe tomatoes 1/2 cup Cinquina Olive Oil 1/4 cup garlic, chopped 1.4 cup oregano 1/4 cup grated Parmigiano cheese red pepper flakes to taste salt and pepper to taste Procedure: In a pot of boiling salted water, cook…

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Caramelized Onion & Sausage Bruschetta with Pesto

Caramelized Onion & Sausage Bruschetta with Pesto

Caramelized Onion & Sausage Bruschetta with Pesto Ingredients: 2 pounds Graziano Sweet Sausage 2 cups vidalia onions, julienned 1/4 cup Costa d’Oro Olive Oil 1 cup Belmont’s Own Pesto 1 french bread stick 1 cup shredded mozzarella 1/4 cup brown sugar Procedure: Preheat the oven to 375°. Place the sausage on a sheet pan and…

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Chicken Roberto

Chicken Roberto

Chicken Roberto Ingredients: 4 8oz chicken cutlets, pounded 2 cups spinach, cleaned and chopped 1/4 cup garlic, chopped 1/4 cup shallots, chopped 1/4 cup black olives, sliced 1 cup fresh ricotta 6 large eggs, beaten 1 8 oz package shredded mozzarella 2 cups Mazola Oil 1 stick butter 1 pint heavy cream 3 cups seasoned bread crumbs…

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Arugula & Pine Nut Risotto

Arugula & Pine Nut Risotto

Arugula & Pine Nut Pesto Risotto Ingredients: 1 cup Scotti Carnarali Risotto 1 quart chicken stock 1 tablespoon garlic, chopped 2 tablespoons shallots, chopped 1 pound baby arugula, chopped & sauteed 1 jar Bella Cucina Arugula Pesto with Pine Nuts 1/2 cup cherry tomatoes, cut in half 1/4 cup pine nuts 1/2 stick butter, cut…

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New England Clam Chowder

New England Clam Chowder

New England Clam Chowder Ingredients: 1 quart Belmont’s Own chopped clams 2 cups vidalia onion, chopped 2 cups celery, chopped 1 tablespoon olive oil 1 32oz jar clam juice 3 quarts heavy cream 2 sticks butter 3 cups potatoes, 1/2 inch diced and peeled 1 cup fresh tarragon 1 cup fresh dill salt and pepper…

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