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
Pastiera di Pasqua (Wheat Pie) is my family’s favorite of Italian Easter treats, which is especially popular in the Naples area. Actually Naples is where Pastiera originated. It is safe to say, that as much as Strufoli are associated with Christmas, then undoubtedly the Pastiera {passt-ear-AR} belongs to Easter, and especially to Good Friday. Essentially … Read more
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 … Read more
From Florence, Italy – Gnudi – Spinach Ricotta Gnocchi Ingredients: 1 cup whole milk ricotta cheese 1 pound frozen spinach, thawed and squeezed dry 1 cup grated Parmesan 2 eggs 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 … Read more
Caesar salad is so much better when tossed with fresh, homemade dressing as in this recipe. Ingredients: 1 or 2 crushed garlic cloves 1 egg yolk 1 Tbs. lemon juice 1 tsp. Worcestershire 5 Tbs. olive oil 2 Tbs. red wine vinegar 1/4 tsp. pepper 1/4 C. Parmesan 1 small head romaine lettuce Croutons Directions: … Read more
Bucatini all”Amatricianais an ode to simplicity – rich smoked pork, sweet tomatoes, heat from chili peppers, and the sharp, salty kick of pecorino cheese. Because amatriciana is a classic dish it has a long history and because it is Italian, this history is controversial and hotly disputed. Most but not all agree that “amatriciana” comes … Read more
*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 … Read more
Fra diavolo, means “brother devil” in Italian, is the name given to a number of spicy sauces, usually tomato-based, used in American Italian cooking. Fra diavolo sauce is served simply over pasta but most are prepared with one or more types of shellfish. Coppola’s Restaurant has always served it featuring dishes like Calamari, Shrimp, clams, mussels … Read more