Shrimp Marinara

Serves 4
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Ingredients:
1 jar of 825 MAIN Marinara Sauce
1 ½  lb of 12/16 shrimp ( On the chart it would be either a jumbo shrimp or colossal) 5 shrimp per person
¼ cup of extra virgin olive oil
3 cloves of garlic peeled and sliced
¼ cup of sherry wine
¼ tsp of salt (optional)
Pinch of red pepper flakes
1 tablespoon of chopped parsley

Procedure:

1. Peel and devein the shrimp washing them in cold water. You can leave the tails on for extra flavor when sautéing.  Remember how I said that the shrimp peels are very flavorful.

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2. Add extra virgin olive oil, garlic, red pepper flakes, thinly sliced garlic and shrimp to a skillet.

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3. Over medium heat cooks until the shrimp turn opaque to white.  Probably takes about 5 minutes.  Immediately turn off heat and deglaze with sherry wine and put in parsley.

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4. Add jar of 24-ounce 825 MAIN Marinara Sauce. Heat over medium heat until sauce starts to bubble. It cooks quick.  Don’t overcook or the shrimp will become rubbery.

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5. Ready to serve.  You may serve it over pasta of your choice.

Buon Natale e Buon Appetito!

White Bean (Cannellini) Soup

Easy and quick to make and so delicious!!

Ingredients:
1 can of cannellini beans
½ cup of 825 MAIN Marinara Sauce
2 bay leaves
2-3 shallots
a clove of garlic (crushed with the palm of your hand)
1 quart of vegetable stock or chicken stock
1 piece of Parmigiana cheese rind
Extra virgin olive oil
Chopped parsley

Procedure:

  1. Chop the shallots in small chunks, not too fine.
  2. Put in a pot the shallots, garlic, bay leaves, 825 MAIN Marinara Sauce, Parmigiana cheese rind, and beans with the stock.
  3. Bring to a boil and then lower the heat to a simmer. Cook for 20 mins.
  4. Add salt to taste if the stock is unsalted.
  5. Serve with a spiral of olive oil and some chopped parsley.

Grilled Pesto Shrimp Recipe

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Ingredients:
Shrimp (size at your discretion), peeled (tails left on) and deveined
6 tablespoons extra virgin olive oil
1 cup basil leaves (There are numerous varieties of this spicy, aromatic herb, but sweet basil and bush basil are the most common. It is used mostly in dishes that contain tomatoes, and in salads, soups and on pizzas. Freshly chopped basil should be used whenever possible, as dried basil makes a poor substitute)
3 large garlic cloves, roughly chopped
1/4 teaspoon red pepper flakes (These devilishly hot flakes are used in traditional dishes like spaghetti aglio, olio e peperoncino and are found on almost every Italian table alongside the salt and pepper.)
1/2 teaspoon salt
1/4 cup grated Parmigiano Reggiano
1/4 cup pignoli or walnuts
825 MAIN Marinara Sauce for dipping

Procedures:

  1. In a food processor or blender, combine the olive oil, basil, garlic, red pepper flakes, salt, Parmigiano-Reggiano and pignoli/walnuts. Process until the mixture is well blended. Reserve two tablespoons of the pesto in a bowl large enough to hold all of the shrimp and set aside. Pour the remaining pesto over the shrimp and let sit at room temperature for about 30 minutes to marinate.
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  2. If a grill is available all the better. If not just use a cast iron pan and cook shrimp until firm to the touch but do not overcook or they will be rubbery!
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Penne al’ Amalfitano Recipe

Layer a bowl of penne with 825 MAIN Marinara Sauce, a spoon of pesto* and topped with a spoon of ricotta cheese drizzled with extra virgin olive oil.

Pesto

Ingredients:
1 cup of chopped fresh Italian Parsley
1 ½ cup chopped fresh Basil
½ cup of grated parmagiana cheese
½ cup extra virgin olive oil
¼ cup of toasted pignoli nuts or toasted walnuts
1 large clove of garlic
¼ tsp salt
½ boiled potato (mashed) yellow potato is the creamiest choice of potato

Procedure:
Blend all together in food processor/ blender.

Pasta e Fagioli (Pasta Fazul napolitana)

*Ditalini, which means “little thimbles” in Italian, is most typically used in the Campania region of Italy, where it graces Pasta E Fagioli. It’s a small tubular shaped pasta. The nutty flavor and firm “al dente” texture is a great addition to this Italian bean soup! Nothing like a hot bowl of Pasta e Fagioli to warm your bones on a cold winter day. I grew up this soup! The only thing you need for this soup is patience. Patience to soak the beans overnight and then patience to simmer the soup. But it is an easy recipe!

Fresh tomatoesIngredients:
2 cups soaked great northern bean (dry beans, then soaked overnight) or two 15 oz cannellini beans
1/2 large chopped onion
2 stalks chopped celery
1 cup 825 Main Marinara Sauce
2 Tbl extra virgin olive oil
4 cups water
1/2 lb ditalini pasta*

Procedure:
In a large pot saute onion and celery in 2 tbs of EVOO till opaque. Add rinsed soaked beans. Add water and Marinara Sauce. Simmer for 2 hours, cook ditalini in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minute. Add pasta to soup according to how much you would like. I always cook pasta separately and then add it when I am ready to serve. I love my pasta al denti. But it’s all according to how you like your pasta. If you like your pasta soft you can finish warming it up in the soup. But remember the pasta absorbs the liquid the longer you cook it in the soup.

Prep time: 15 minutes/overnight
Cooking time: 2 hours
Serves 4-6

Putanesca Sauce

The history of the puttanesca sauce is interesting. Some say, because of the Italian translation of the name, puttanesca, which means prostitute, a whore’s favorite meal. But I know a much likelier version of this history from my mom’s home town, the island of Ischia. Apparently, it was late one night and clients showed up to their favorite restaurant in Ischia, Italy. The owner quickly informed them he was about to close and thus didn’t have anything to serve them…The clients, being very hungry as they were, simply replied, “Facci una puttanata qualsiasi”, meaning just cook us anything! So the owner turned around and using what he had left in his kitchen, he improvised that night and created the puttanesca sauce!

Olives250
Ingredients:
One 25 oz jar 825 MAIN Marinara Sauce
1 Tbl extra virgin olive oil
5 anchovy filets packed in olive oil (chopped)
1/2 cup chopped green olives or black kalamata olives
1/3 cup sherry wine
3 Tbl of small capers
1/2 tsp of crushed red pepper flakes

Procedure:
Heat EVOO in large heavy skillet and melt chopped anchovies till it turns to paste like.  Add jar of Marinara Sauce and  rest of the ingredients. Simmer 15 minutes.  Then pour over  your favorite cooked pasta.

Prep time: 5 minutes
Cooking time:  15 minutes
Serves 4

Baked Stuffed Eggplant

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!

Romano Cheese
Ingredients:
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
2 eggs
One 25 oz jar 825 MAIN Marinara Sauce

Procedure:
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

Prep time: 10 minutes
Cooking time: 20 minutes
Serves 4

Vegetable Primavera with Marinara

Ingredients:
2 small zucchini
2 small yellow squash
1 yellow pepper
2 small Italian eggplant
1 large thinly sliced onion
4 Tbl extra virgin olive oil
One 25 oz jar 825 MAIN Marinara Sauce

Procedure
Thinly slice pepper add to  skillet with EVOO and saute for 10 minutes on medium heat, meanwhile thinly slice remainder vegetables and add to peppers saute an additional 5 minutes then add Marinara sauce and let simmer for an extra 10 minutes. May serve over drained pasta.

Prep time: 10 minutes
Cooking time: 15 minutes
Serves 4