Hello! Have you all been practicing making your garlic and oil sauce? Don’t worry if you have had to practive a few times to get it perfect. It’s all in the timing of getting the garlic a perfect gold color and then stopping the cooking by adding the parsley cooling it off. Now that you … Read more
After the lunch crowd my mom would come upstairs to the apartments. As she climbed up the steps we heard the faint jingling of coins. My brother and I would jump up with joy running to get hugs!! As mom sat down at the kitchen table with her two sisters to compare notes of what … Read more
Hello everyone! As promised I am sharing the first 2015 recipe. I have thought long and hard about this. Which recipe should I start with? There are so many. I finally narrowed it down to the sauces. We made more than 50 sauces throughout the years in “the restaurant”. I am going to start with … Read more
My brother and I huddled together by the window of our apartment and quietly listened amidst the sounds of the clinging and the clanging of dishes, pots and pans for that beautiful melodic song. And then like a ray of sunshine that burst of song penetrated upwards through the skylights. Up, up, up, through the … Read more
This past weekend at a seminar I found myself trying to explain what exactly is a caper. These little pungent Mediteranean capers come from the bud of blossoming bushes. I actually had the pleasure of seeing caper bushes. It was many years ago when my brother and I visited our grandparents at their home town on the island of … Read more
Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.
Heat butter and oil over medium heat. Add onions and saute for a minute or so. Pour in 825 MAIN Pizza Margherita Sauce and add salt to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.
Remove from heat and stir in cream. Check seasonings. Stir in pasta and chopped basil and serve immediately.
Featuring: 825 MAIN Marinara and Pizza Margherita Sauces from Poughkeepsie, NY Delverde Pasta from Abruzzo region – pure waters of the Verde river – Majella National Park on the Adriatic side. Bronze die cut pasta. This is not an artisanal pasta although it is bronze cut. The cost is less compared to an artisanal bronze cut pasta. … Read more
Ingredients: 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 … Read more
Check that the following may be included on the label: Cold – pressed – A chemical-free process using only pressure, cold pressing produces a higher quality of olive oil which is naturally lower in acidity. The best oils are cold pressed. The oil is obtained through pressing and grinding the olives using heavy granite millstones … Read more
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 … Read more