4 slices bread (2 packed cups’ worth)
2 pounds ground beef or you can use a mix of pork, veal. and beef
3 cloves garlic, minced
1/4 cup finely chopped flat-leaf parsley
1/4 cup grated Parmagiano Reggiano
1/4 cup golden raisins (optional)
1/4 cup toasted pine nuts (optional)
1 1/2 teaspoons fine sea salt
15 turns white pepper
4 large eggs
1/2 cup dried bread crumbs 825 MAIN Marinara Sauce
1. Heat the oven to 325°F. Put the fresh bread in a bowl, cover it with water, and let it soak for a minute or so. Pour off the water and wring out the bread, then crumble and tear it into tiny pieces.
2. Combine the bread with all the remaining ingredients except the tomato sauce in a medium mixing bowl, adding them in the order they are listed. Add the dried bread crumbs last to adjust for wetness: the mixture should be moist wet, not sloppy wet.
3. Using a small scoop, scoop and level dropping the meatball evenly on a baking sheet. Bake for 20 to 25 minutes. The meatballs will be firm but still juicy and gently yielding when they’re cooked through. (At this point, you can cool the meatballs and hold them in the refrigerator for as long as a couple of days or freeze them for the future.
4. Meanwhile, heat the 825 MAIN Marinara Sauce in a sauté pan large enough to accommodate the meatballs comfortably.
5. Place the meatballs into the pan of sauce and nudge the heat up ever so slightly. Simmer the meatballs for half an hour or so (this isn’t one of those cases where longer is better) so they can soak up some sauce. Keep them there until it’s time to eat.
1 ½ pounds of meatloaf mix (veal, pork, and beef chopped meat)
¼ cup of chopped fresh parsley
¼ cup of grated Parmigiana Reggiano cheese
1 clove of garlic grated on the microplane or minced
½ cup of almond meal
Salt and pepper to taste
1 jar of 825 MAIN Marinara Sauce
In a bowl mix all the ingredients. Don’t over mix.
Using a small scoop. Scoop and level and place on a baking sheet fitted with parchment paper.
Bake at 350 degrees for 15-20 minutes depending on the size of the meatballs. Small scoop makes about 40 meatballs.
Meanwhile, heat the 825 MAIN Marinara Sauce in a sauté pan large enough to accommodate the meatballs comfortably.
4 chicken breasts (pounded well – make sure they they evenly pounded)
1/4 cup of milk
pinch of salt
1 cup of flour for dredging
2 cups of Italian seasoned breadcrumbs
Corn oil or soybean oil
Mozzarella Cheese (either fresh or aged mozzarella)
Marinara Sauce (home made or the 825 MAIN Marinara Sauce)
1. Pound chicken breasts well inside a gallon size freezer baggie. Make sure that it evenly pounded. If it’s uneven it will not fry evenly.
2. Dredge pounded chicken in flour.
3. Dip in egg wash (2 eggs beaten with 1/4 of milk)
4. Then place the flour dredged chicken that has been dipped in egg wash into bread crumbs. Flip the chicken while patting it down into the breadcrumbs coating both sides well.
5. In a skillet place 1/2 cup of oil and heat on medium high.
6.Fry the prepared chicken breast in the skillet. One piece of chicken at a time or the oil temperature will drop. If the oil temperature drops the chicken cutlets will absorb all the oil. Fry for about 5 minutes on each side. The chicken will be golden brown in color. Keep an eye on the chicken so it doesn’t burn.
7. Drain on paper towels.
8.Place the chicken cutlets on a cookie sheet and top with ladles of marinara sauce. Amount of marinara sauce varies to your liking. We just put enough to cover the cutlet.
9. Top with mozzarella cheese. We used fresh mozzarella cheese. But you can also use shredded mozzarella cheese or sliced mozzarella from the deli. Same with the mozzarella it is all to your liking. We just put a couple of slices to cover but you can add more if you like.
10. Place cookie sheet with prepared chicken ala parmagiana on second rack in oven and broil just until the mozzarella melts. About 5 to 10 minutes depending on your oven.
2 cups chicken, cooked and diced
2 eggs, beaten
1 1/2 cups shredded mozzarella cheese, divided
1 cup grated Parmagiana cheese, divided
One 15-ounce container ricotta cheese
1/4 cup fresh basil, chiffonade
1 large clove garlic, minced
1 teaspoon salt, divided
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons flour
2 cups half and half
1/4 teaspoon freshly ground nutmeg
One jar of 825 MAIN Marinara Sauce
12 manicotti, cooked and rinsed in cold water
Preheat the oven to 375 degrees.
In a medium size bowl combine the ricotta, 1/2 of the cup parmagiana cheese, eggs, and mozzarella. Stir in the basil, garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and chicken until well combined. Set the filling aside.
In a saucepan, melt the butter and whisk in the flour, and the rest of the salt. Cook for a few minutes, stirring constantly just until the mixture starts to brown. Whisk in the half and half, stirring until becomes thick. Remove from heat and stir in the rest of the parmagiana cheese and nutmeg. Pour into large casserole dish, spreading around to completely to coat the bottom.
Place the filling into a large zip lock bag. Clip one corner and fill the manicotti from both sides and place over the white sauce. Repeat with the remaining manicotti and the filling. Pour the 825 MAIN Marinara Sauce over manicotti evenly. Sprinkle with the remaining 1/2 cup of mozzarella (or more if you like). Bake for about 25 minutes or until the filling is heated through.
Easily the most delightful and famous of all Gnocchi dishes is the Potato Gnocchi served with an authentic southern Italian marinara sauce like our very own 825 MAIN Marinara Sauce. In Naples we like to serve our Gnocchi with chunks of fresh mozzarella cheese and lots of marinara sauce.
From Naples, Italy Gnocchi
Serves: 12 servings of gnocchi
3 pounds russet potatoes
2 cups all-purpose flour
1 egg extra large
1 pinch salt
1/2 cup olive oil
2 jars of 825 MAIN Marinara Sauce
Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and
pass through vegetable mill or mash onto clean pasta board.
Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.
Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.
Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. To make decorative gnocchi flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup olive oil and store covered in refrigerator up to 48 hours until ready to serve. And serve with 825 MAIN Marinara Sauce.
1 cup whole milk ricotta cheese
1 pound frozen spinach, thawed and squeezed dry
1 cup grated Parmesan
2 egg yolks
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons all-purpose flour, plus 1 cup for coating
Jar of 825 MAIN Marinara Sauce
Bring a large pot of salted water to a boil.
In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in
nutmeg, salt, pepper, and flour. Form mixture in to small, flattened balls.
Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top nd have cooked for about 4 minutes.
Arrange gnudi on a platter and lightly drizzle with 825 MAIN Marinara sauce.
It’s hard to imagine south Italian cooking without eggplant — on pasta, grilled, stewed, roasted, stuffed and more. I included a stuffed version that is absolutely delicious with non other than our authentic Marinara sauce!
2 medium eggplant
8 oz ground beef
1 large thinly sliced onion
4 Tbl extra virgin olive oil
1 cup ricotta
4 Tbl grated pecorino romano cheese
One 25 oz jar 825 MAIN Marinara Sauce
1. Set the oven at 400°F/200°C.
2. Halve the eggplants lengthwise. Place them in the baking dish, cut sides up. Drizzle generously with olive oil and season to taste. Bake for 20 minutes or until tender.
3. Scoop out the eggplant flesh with a spoon and mash it gently with a fork leaving about 1/2 eggplant pulp along sides.
4. Saute ground beef, onion, diced eggplant pulp in EVOO until evenly cooked. Drain excess liquid.
5. Stir in ricotta, egg and cheese ¼ cup Marinara Sauce.6.Stuff both eggplant halves top with remainder of 825 MAIN Fresh Marinara Sauce and bake in oven for 20 minutes at a preheated 350 degree oven