Ingredients: 4 Bell peppers 3 Cups Cooked Rice (use frozen brown rice for a weeknight shortcut) 1 Pound cooked Italian sausage 1 Cup Racconto Pizza Sauce with Sausage 4 Cups Fresh Spinach 2 Cloves Garlic 4 Ounces Mushrooms 1/4 Cup Fresh Parsley 1 Cup Racconto
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Ingredients: 5-6 Large heads of garlic Racconto Extra-virgin olive oil Kosher salt Freshly ground black pepper Directions: Preheat oven to 400°. Slice off top of the head of garlic. Drizzle with oil and season with salt and pepper. Wrap in foil and place in a shallow
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Ingredients: 4 cups stale bread, cut or torn into 1-inch cubes 2 cups cherry tomatoes, halved 1 roasted red bell pepper, sliced 1/2 medium sized red onion 1 orange bell pepper, diced 1 tablespoon mustard seeds 2 tablespoons capers, drained 1/3 cup Racconto red-wine vinegar
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Ingredients: 1 lb. baby artichokes 2 tbsp. Racconto extra virgin olive oil Juice from one large lemon 2 tbsp. 3 cloves crushed garlic Salt and pepper Cooking Instructions: In a medium bowl combine extra virgin olive oil, lemon juice, garlic, and a pinch of salt. Trim your
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Ingredients: 2 tablespoon extra virgin olive oil or unsalted butter 1/2 pound pancetta, diced 3-4 garlic cloves, chopped 3-4 whole eggs 1 cup grated parmesan cheese 1 pound Racconto spaghetti pasta Salt and black pepper to taste Directions: Put a large pot of salted water on
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Ingredients: 16 oz Cherry tomatoes 1lb Racconto Penne Pasta 5-6 Cloves Fresh chopped garlic 4-5 TBSP Racconto Extra Virgin Olive Oil 1 tsp Dried Italian seasoning 1/2 Cup Tomato sauce 3 TBSP Racconto Grated parmesan cheese Fresh basil 9 oz Feta Block Directions: Preheat your oven to 400 degrees. In
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Ingredients: 3 Large Tomatoes 2 Loafs of Italian Baguettes (sliced 1/2) 1/2 cup sliced Basil 12 slices of Mozzarella Racconto EVOO Racconto Balsamic Vinegar Salt and pepper Balsamic Reduction: Pour 1 cup of balsamic vinegar into a small saucepan, then turn the heat to medium.
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Ingredients: 8 oz Racconto Whole Wheat Spaghetti 1 tablespoon butter 1 tablespoon olive oil 4 cloves garlic minced 1 cup white wine 1 cup heavy cream 1/4 cup Parmesan cheese shredded 2 tablespoons capers drained salt to taste 1 pound scallops small size 1/4 teaspoon salt
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Salad Ingredients: 1 can Racconto Cannellini beans, rinsed and drained 1 can Racconto Kidney beans, rinsed and drained 1 can Racconto Black beans, rinsed and drained 1 can Racconto Garbanzo beans, rinsed and drained 1/2 red onion, finely chopped (about 1/2 cup) 2 celery
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Ingredients: 3 eggs left over pasta - 1lb Grated Parmesan - 1 cup 2 cloves chopped garlic parsley and salt/pepper to taste Whisk egg with seasonings, then stir in pasta and Parmesan and mix well. Cook in a nonstick skillet on the stove until the edges
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