Marinara sauce is a basic, versatile tomato sauce which means sailor-type tomato sauce in Italian. It is said that the sauce was originally developed by the Neapolitan wives of fishermen. After a long day out at sea the fishermen would come home hungry. The wives would quickly make a tomato sauce and toss in the catch of the day to flavor it. Besides being a great pasta sauce, Marinara is also used in a variety of recipes. Having a jar of 825 Main Marinara Sauce in the cupboard is living la vita gustosa (living a tasty life!)
Layer this fresh pesto recipe with 825 MAIN Marinara and Ricotta cheese, drizzle with Extra Virgin Olive Oil and serve over your choice of pasta al dente! Fresh Basic Pesto Recipe Ingredients: 2 cups of chopped fresh basil½ cup grated cheese either Parmagiano or Romano (Do not use shelf stable type) ½ extra virgin olive oil ¼ … Read more
Our recipe for White Bean (Cannellini Soup) is easy and quick to make. And so delicious! Serve with a spiral of olive oil and some chopped parsley. Ingredients: 1 can of cannellini beans½ cup of 825 MAIN Marinara Sauce2 bay leaves2-3 shallotsa clove of garlic (crushed with the palm of your hand)1 quart of vegetable … Read more
These past two weekends I enjoyed giving seminars to the customers of Adams Fairacre Farms in Poughkeepsie and in Wappinger Falls. During the dreary winter months in January and February Adams Fairacre Farms gives the customers an opportunity to learn and enjoy some interesting subjects! I was invited to share what I know as well. So I … Read more
825 MAIN Marinara Sauce meets Dolce e Gabbana! As we were leaving Italy this past spring, after visiting my sister Giovanna, a boutique in the Napoli airport jumped out at me! We got to the airport in plenty of time and as we settled into our gate’s waiting area, I told my husband that I … Read more
Serves 4 Ingredients: 1 jar of 825 MAIN Marinara Sauce1 ½ lb of 12/16 shrimp ( On the chart it would be either a jumbo shrimp or colossal) 5 shrimp per person¼ cup of extra virgin olive oil3 cloves of garlic peeled and sliced¼ cup of sherry wine¼ tsp of salt (optional)Pinch of red pepper … Read more
Ingredients: 4 slices bread (2 packed cups’ worth)2 pounds ground beef or you can use a mix of pork, veal. and beef3 cloves garlic, minced1/4 cup finely chopped flat-leaf parsley1/4 cup grated Parmagiano Reggiano1/4 cup golden raisins (optional)1/4 cup toasted pine nuts (optional)1 1/2 teaspoons fine sea salt15 turns white pepper4 large eggs1/2 cup dried … Read more
Ingredients: 1 ½ pounds of meatloaf mix (veal, pork, and beef chopped meat)3 eggs¼ cup of chopped fresh parsley¼ cup of grated Parmigiana Reggiano cheese1 clove of garlic grated on the microplane or minced½ cup of almond mealSalt and pepper to taste1 jar of 825 MAIN Marinara Sauce Procedure:
Ingredients: Shrimp (size at your discretion), peeled (tails left on) and deveined6 tablespoons extra virgin olive oil1 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. … Read more
Ingredients: 2 fennel bulbs, cored and sliced (Fennel-finocchio) Fennel is used in three ways in Italian cooking. The bulb, known as Florence fennel or finocchio, is used whole, sliced or quartered as a vegetable, and either braised or baked au gratin. It is also chopped raw in salads. Wild fennel stems (finocchiella) and the frondy … Read more
Ingredients: 4 chicken breasts (pounded well – make sure they they evenly pounded)2 eggs1/4 cup of milkpinch of salt1 cup of flour for dredging2 cups of Italian seasoned breadcrumbsCorn oil or soybean oilMozzarella Cheese (either fresh or aged mozzarella)Marinara Sauce (home made or the 825 MAIN Marinara Sauce) Procedure: 1. Pound chicken breasts well inside … Read more