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.
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
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.
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!
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.
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.
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
Blend all together in food processor/ blender.
Ingredients: 12 oz fresh Salmon
4 oz grated Parmagiana cheese
1 cup heavy cream
One 25 oz jar 825 MAIN Marinara Sauce
1 lb Farfalle pasta
Procedure: Bake salmon for 12 minutes in a preheated 350 degree oven. In a medium skillet add cheese, cream and Marinara Sauce on simmer. Meanwhile, bring 2 quarts of water to boil with 1 teaspoon salt, once boiling add pasta. Remove fish from oven and flake salmon off and into Marinara mixture, turn on to medium high while draining pasta. Drain pasta and return to pot add salmon red sauce and mix altogether over medium heat serve in 2 plates.