Pasta e Fagioli – (fazool) Serves 6-8

Pasta: Ditalini (dry ) or Foratini (fresh) cut into 3/8 inch

32oz Cento chicken broth

16 ounces of fresh pasta or 12 ounces of dry pasta

14 ounce can of Pastene red kidney beans

14 ounce can of Cento cannelini beans

6 ounces of pancetta or guanciale diced

1 medium yellow onion chopped

1 small carrot chopped

1 celery stalk chopped

2tbs Parsley chopped

3 cloves of garlic smashed

Rosemary sprig

In a 4 quart pot, heat 4 tablespoons of olive oil, sauté garlic until edges brown. Add diced pancetta/Guanciale and sauté until fat is rendered. Add chopped carrots, celery, parsley and onion and cook until soft. Drain and rinse the cans of beans and add beans and chicken broth to your sauté pot. Bring to a boil and let it cook 7 to 10 minutes. Add pasta and cook until done.

  • If using dry pasta this will take about 12 to 15 minutes, and you may need to add more broth or water as it is absorbed by the pasta.
  • If using fresh pasta, cooking time will be about half and you may still need to add more liquid as the pasta absorbs the broth.
  • adjust to your taste.
  • Turn off heat and add a sprig of Rosemary.
  • Serve hot topped with grated Romano cheese.

Pizza Rustica

A Sicilian Sausage and Proscuitto Pie

Original recipe makes 2 pies

2 pounds ricotta cheese

2 pounds bulk Italian sausage

5 large eggs, beaten

1 pound shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 tablespoon finely chopped parsley

1/4 pound prosciutto, chopped

freshly cracked black pepper to taste

2 pounds prepared pizza dough

1 egg

2 tablespoons water

Directions

Place a piece of cheesecloth into a strainer, and place the ricotta cheese

into the cheesecloth. Set a bowl underneath the strainer to catch drips, and refrigerate 8 hours, or overnight, to allow moisture to drip from ricotta. Preheat oven to 400 degrees F (200 degrees C). Place sausage into a large skillet over medium heat, and cook and stir until browned and crumbly, about 10 minutes. Drain excess grease, and allow sausage to cool. Place the drained ricotta cheese into a large bowl, and stir in 5 beaten eggs and mozzarella cheese until well mixed. Mix in the cooked sausage, Parmesan cheese, parsley, prosciutto, and black pepper until thoroughly combined. Divide the pizza dough into fourths, and roll out 2 of the pieces into 12-inch circles. Fit the circles into 2 10-inch pie plates, leaving 1 inch of dough hanging over the edge. Divide the filling between the 2 pies. Roll out 2 top crusts, place onto the pies, and fold the edges of the bottom crusts over the edges of the top crusts to seal. Crimp and flute the edges of the pie crusts. Beat 1 egg with water in a small bowl, and brush the egg wash over the tops and edges of both pies. Cut several slits into the top crusts to vent steam. Bake pies in the preheated oven for 15 minutes, then lower oven temperature to 325 degrees F (165 degrees C). Continue to bake until the crust is browned and the filling is hot, 45 to 50 more minutes. Serve at room temperature.

PREP 30 mins
COOK 1 hr
READY IN 10 hrs 30 mins

Footnotes

Cook's Notes
I have not added any salt to this recipe since the ingredients are salty enough.
Draining the ricotta is important to avoid a soggy bottom crust.
Freezes very well and can be reheated in 325 F degree oven.

Italian Holiday Pie

recipe makes 1 - 10 inch deep-dish pie 

1 recipe pastry for a 9 inch double crust pie

8 eggs

1 1/2 cups cooked white rice

2 pounds ricotta cheese

2 cups white sugar

1/4 cup candied orange peel

1/4 cup candied lemon peel

1/4 teaspoon ground cinnamon

1 teaspoon vanilla extract

2 tablespoons milk

Directions Preheat oven to 350 degrees F (175 degrees C). In a large bowl, beat eggs until light and fluffy. Add rice, ricotta, sugar, orange rind, lemon rind, cinnamon,and vanilla extract. Mix until thoroughly combined.Roll out half of pastry to fit 10 inch deep-dish pie pan. Place pastry in pan, and fill with ricotta mixture. Roll out remaining pastry and cut 12 1-inch wide strips. Lay strips in a lattice pattern on top of filling. Brush pastry with
egg whites. Bake in preheated oven for 1 hour, until toothpick inserted in filling comes out clean.

Pasteiera Napoletana

recipe courtesy of Mario Batali

Ingredients For the filling:

1/2 pound farro 1 pound fresh ricotta 1 cup granulated sugar 1/4 cup orange flower water 1 tablespoon ground cinnamon 2 cups skim milk 1 lemon, zested 4 large eggs, separated 3 tablespoons confectioners' sugar

For the dough:

2 1/2 cups all-purpose flour 3/4 cup unsalted butter 3/4 cup granulated sugar 3 egg yolks

Directions

For the filling: Place the farro in a large bowl and cover with cold water. Let the faro soak for 3 days, changing

the water daily. On the third day, drain the grain and place them in a medium-sized pot. Cover with cold water.

Bring the water to a boil over a high flame, reduce to a simmer and let simmer for 15 minutes. Drain the faro.

In a medium-sized saucepan, heat the milk over a medium flame until hot but not smoking. Add the faro, 1/2 the

lemon zest, 1 pinch cinnamon, 1 tablespoon sugar, and let cook over moderate heat, stirring occasionally, until the

milk is completely absorbed.

Place the ricotta in a large mixing bowl. Using a wooden spoon, mix the ricotta until the texture becomes creamy.

Add the remaining cinnamon, sugar, egg yolks, the remaining lemon zest, orange flower water, and the cooked

faro. Use a spatula to mix until well combined then set aside.

To make the dough: Sift the flour and sugar together then mound on a wooden cutting board or clean surface.

Dig a hole in the center to form a well. Mix together the butter and egg yolks in the center of the well. Being

careful not to break the outer walls of the well, incorporate the flour, eventually bringing all the flour into the

dough. Keep mixing and kneading until the dough forms a homogenous mass. Knead 5 minutes more then wrap the

dough in plastic wrap and let rest in the refrigerator for 30 minutes.

Preheat the oven to 350 degrees F.

Cut the dough into 2 pieces, 1 piece 3 times as large as the other. Using a lightly floured rolling pin, roll out the

larger dough piece until it forms a large circle, about 11 inches in diameter and about 1/8-inch thick.

Lightly butter and flour a 9-inch round baking pan. Place the larger dough round into the baking pan, using your

thumb and forefinger to tuck the dough into the bottom of the pan. The dough should come up the sides of the

pan.

In the bowl of an electric mixer fitted with a whisk attachment, whisk the egg whites until they form medium-

hard, glossy peaks. Using a spatula, gently fold the egg whites into the ricotta mixture. Gently place the filling into

the baking pan, on top of the bottom crust.

Using the lightly floured rolling pin, roll the remaining dough into a circle 1/8-inch thick. Using a sharp knife, cut

the dough into strips 1-inch wide. Use these dough strips to decorate the top of the ricotta pie, forming a lattice

across the top, just as you would an apple pie.

Place the pie in the oven and bake until the dough on top is golden brown, about 1 hour. Remove from the oven and

let cool to room temperature. Dust with confectioners' flour before serving.

Seafood Pasta

By: Chef Hanis of Kensington Grill in San Diego
www.kensingtongrill.com

INGREDIENTS

16oz.Lemon Pepper Linguine - Available at Assenti’s
3 oz. sea bass
3 oz. salmon
8 ea. Shrimp – peeled and deveined
1t garlic – minced
1t shallot – minced
3T Kalamata olives - pitted
¼ cup eggplant – diced and roasted
3T fennel – sliced thin and caramelized
½ cup spinach
½ cup white wine
1 cup sun dried tomato pesto

For the Sun dried tomato pesto:
1 cup sun dried tomatoes
2 cloves garlic
2 oz. basil
1T pine nuts – toasted
¼ cup parmesan cheese – grated
½ cup oil salt and pepper

DIRECTIONS

Place all ingredients into a food processor except oil. While the food processor is running slowly add oil until all is blended. Season with salt and pepper to taste. In a large sauté pan on high heat, add a little oil then the seafood. Add the garlic and shallots, sauté for 1 minute. Add olives, eggplant and fennel. Sauté for 30 seconds more. Add the wine and pesto, mix well. In boiling salted water in separate pot, add the pasta. Turn off heat on sauce, add spinach and season with salt and pepper to taste. Add freshly cooked pasta to sauce, toss well and serve. (Serves 4)



Ravioli Pasta Salad

INGREDIENTS

1/2 pound filled ravioli. Recommended: Large/small cheese Ravioli, Portobello mushroom.
1 bunch thin asparagus
½ pound of peas
3-4 handfuls baby spinach
a couple splashes of extra-virgin olive oil
1/2 cup pine nuts, toasted
fine grain sea salt
Parmesan cheese, for garnish

DIRECTIONS
Cut the asparagus into pieces at an angle, wash the spinach and remove the stems.
Cook the raviolis at recommended time in a large pot. When some of the raviolis begin to float, add the asparagus and peas to give them a touch of tenderness.
Drain the ravioli, the peas and asparagus and put in a large bowl. Then add the spinach and pine nuts. Gently toss together and add a few splashes of olive oil and a pinch of salt. Serve and then drizzle grated or shaved parmesan on top. (Serves 4)



Gnocchi Appetizer

By: Chef Hanis of Kensington Grill in San Diego
www.kensingtongrill.com

INGREDIENTS
8oz. gnocchi- cooked
½ t garlic- minced
½ t shallot- minced
3oz. forest mushrooms-cooked & chopped
¼ cup Swiss chard -blanched & chopped
½ t rosemary - chopped
1 cup heavy cream
3T parmesan cheese - grated
Salt and pepper

DIRECTIONS
Sauté the garlic and shallots until caramelized, add the gnocchi, mushrooms and rosemary. Add the cream then the Swiss chard and let come to a boil and let reduce until it appears thick, 2- 4 minutes. Add parmesan, salt and pepper to taste, toss and serve. Garnish with fresh diced tomatoes.


Penne Primavera Pasta Salad

INGREDIENTS
1lb Fresh Penne Pasta
1 Yellow Pepper
1 Red Bell Peppers
1 Zucchini
4 Tomatoes
½ Bermuda Onion
Sprigs of Italian Flat Loaf Parsley
Olive Oil & Lemon Juice to taste
Salt & Pepper

DIRECTIONS
Dice the Zucchini, Yellow & Red Bell Peppers. Cut Tomatoes into thin wedges. Cook Pasta until al Dente, Drain and Rinse with Cool water. Toss the ingredients together and add Olive Oil & Lemon Juice to taste.


Quick & Easy Farro and Pecorino Salad

A recipe by our own Carmen Assenti

INGREDIENTS
40 cherry or grape tomatoes, halved
1 cucumber, peeled, seeded, and sliced into half-moons
1 cup arugula, stemmed
1/2 cup chopped fresh mint, leaves only
1 bunch Italian parsley, leaves only lightly chopped
1/2 cup toasted walnuts or shelled pistachios,
1/4 cup good quality extra-virgin olive oil
1 lemon, halved
salt and freshly ground black pepper, to taste
1/2 cup Pecorino shavings

DIRECTIONS

The Farro: Combine the farro, apple juice, and water in a three to four-quart saucepan, and bring to a simmer. Cook the farro, adding water as necessary, until the grain is tender and there is very little liquid left, about 40 to 45 minutes. Strain off the remaining liquid and cool the farro by spreading it on a baking sheet.

The Salad: In a large mixing bowl, combine the tomatoes, cucumber, arugula, mint, parsley, nuts, and olive oil. Stir in the cooled farro. Squeeze the lemon over the top of the salad and season with salt and pepper. Transfer to a serving platter, and top with Pecorino shavings.

Buon appetito!


Sandwich Victoria

Recommended: Calogiuri Fig or Raspberry Vincotto Vinegar

INGREDIENTS
4 medium size eggs
2 sticks of butter or margarine
1 cup of powdered sugar
1 cup of 00 flour
2 tablespoons fig or raspberry vincotto
Strawberry jam
1 cup of whipped cream
1 tablespoon vanilla sugar

DIRECTIONS

Preheat the oven to 350° F. In a frying pan, Melt the butter then as you continue to stirr add the powdered sugar and eggs one at a time. Add the flour and the vincotto flavor of your choice. Filter the mixture with a strainer then divide the mix into 2 baking tins that have been evenly buttered. Place the the tins in the center of the oven and bake for 30 minutes. Allow to cool for 5 to 10 minutes. Once cool, invert a tin on a serving dish and spread the jam. Invert the second tin and spread the whipped cream. Bring both together to make a sandwich. Dust with vanilla sugar.


Pound Cake & Berries

Recommended: Calogiuri Fig or Raspberry Vincotto Vinegar

INGREDIENTS
1 Pound cake
1 quart of vanilla ice cream
1 cup of raspberries or Strawberries
Fig vincotto

DIRECTIONS

Place a scoop of vanilla ice cream over a piece of toasted pound cake (toast 1 inch slices of pound cake in a 400 degree oven for 10 minutes), top with fresh raspberries or strawberries, and drizzle with a bit of raspberry or fig vincotto


Stuffed Peaches with Fig Vincotto

Recommended: Calogiuri Fig Vincotto Vinegar

INGREDIENTS

Fig Vincotto
5 fresh peaches
Cup of Mascarpone Cheese
Amaretti cookies or Sliced toasted Almonds

DIRECTIONS

Grill fresh peaches, stuff them with a teaspoon or two of mascarpone cheese and drizzle them with fig vincotto. For a bit of crunch, crumble some amaretti cookies over the peaches or sprinkle them with sliced toasted almonds.


Penne Pasta With Infused Olive Oil

Recommended: Le Spezie Extra Virgin Olive Oil with Lemon, Solagri Extra Virgin Olive Oil with Sorrento Orange & Solagri Extra Virgin Olive Oil with Sorrento Lemon

INGREDIENTS

1 pound fresh penne pasta
4-6 ounces Solagri Extra Virgin Olive Oil with Sorrento Lemon/Orange
1 gallon water
2 tablespoons salt
1 tablespoon garlic
1-2 teaspoons red pepper flakes
1 lb. Shiitake mushrooms, quartered
1 cup red peppers, diced
1 pound broccoli, florets
1 each large fennel, cut into strips
1 teaspoon fresh thyme
1/4 cup Italian parsley, coarsely chopped
1 lb. ricotta salata cheese

DIRECTIONS

Parcook the broccoli and fennel by boiling for 4 minutes in salted water, drain. Cook the pasta at recommended time until the pasta is almost tender. Drain, but save some of the water. Heat a large sauté pan over medium heat and sauté the garlic and the red pepper flakes in the Lemon olive oil for 4 minutes, being very careful not to brown the garlic. Add the red peppers and Shiitakes and continue to cook until the mushrooms are tender.
Add the cooked broccoli, fennel and fresh thyme and continue to cook without browning. Add the cooked pasta, half of the parsley and season with salt and pepper. If the pasta seems too dry, add some of the reserved pasta cooking liquid.
Portion the pasta into heated bowls and garnish the tops with grated ricotta salata and the chopped parsley. This vegetarian dish with large Shiitake mushrooms pieces help give this dish a hearty, meaty flavor.(Serves 4 to 6)


Oven-Roasted Asparagus with Infused Olive Oil

Recommended: Le Spezie Extra Virgin Olive Oil with Lemon, Solagri Extra Virgin Olive Oil with Sorrento Orange & Solagri Extra Virgin Olive Oil with Sorrento Lemon

INGREDIENTS

1 1/2 pounds asparagus
2 teaspoons extra-virgin olive oil
2 teaspoons grated lemon peel
1 tablespoon extra-virgin olive oil with lemon/orange
Sea salt or regular salt and fresh-ground pepper

DIRECTIONS

Rinse asparagus; snap off tough stem ends and discard. Spread asparagus in Aa large baking pan. Drizzle with plain olive oil, then shake pan lightly to coat asparagus. Sprinkle lightly with salt and pepper. Bake in a 400° oven until asparagus is tender-crisp to bite, 9 to 10 minutes. Transfer to a platter. Sprinkle with lemon peel; drizzle with lemon olive oil. Serve warm or at room temperature. 6 servings


Chilli Garlic Sardines with Infused Olive Oil

Recommended: Le Spezie Extra Virgin Olive Oil with Lemon, Solagri Extra Virgin Olive Oil with Sorrento Orange & Solagri Extra Virgin Olive Oil with Sorrento Lemon

INGREDIENTS

6 sardines, from the fish service counter, gutted and cleaned
1 red chilli, deseeded and finely chopped
2 cloves garlic, finely chopped
1 tbsp extra virgin olive oil with lemon
1 unwaxed lemon, cut into wedges

DIRECTIONS

Mix the chilli, garlic and lemon olive oil in a large shallow bowl. Add the sardines and coat well on both sides. If you have time, leave in the fridge to marinate for 10-20 minutes. Preheat the grill to high or, if cooking on a barbecue, wait until the coals are glowing red under a thin layer of ash. Cook the sardines for about 2-3 minutes on each side until the flesh is opaque. At the same time, grill or barbecue the lemon wedges until starting to char. Serve with a salad of Romaine lettuce, new potatoes and the charred lemon wedges. Cook's tips If you prefer, keep the gutted sardines whole. Just score, marinate and cook as above. Fresh fish and lemon oil will taste even better with a dry, refreshing white with citrus flavours.


Pasta Al Tonno

INGREDIENTS

1 pound fresh pasta, recommended cuts: Fussilli, Penne, Radiatore, Shells or a long & wide shape like Pappardelle or Fettuccine cut into short pieces.
1 can Genova Solid Light Tuna in Olive Oil. 5 oz.
1 can Cento Cannellini Beans 19 oz.
3 Roma Tomatoes, quartered and seeded, chopped into bite-size pieces, skins on
2 cloves fresh garlic, finely minced
3 Tablespoons non-pareil capers
1/2 cup olive oil
Pinch of fresh chopped parsley
Lemon Juice (1 Lemon)

DIRECTIONS

Cook pasta at the recommended time and rinse. Rinse the cannellini bean can. Combine the Tuna with all the contents- Pasta, cannellini beans, garlic, capers, tomatoes, parsley. Toss in the olive oil and Lemon Juice. Add a dash of Salt and pepper to taste. A simple and cold pasta dish. Perfect to serve on a hot summer day. (Serves 4)


POMODORO CILIEGIA

Cherry Tomato Sauce

INGREDIENTS

1Lb of your favorite Assenti’s pasta. (Recommended: Linguine, Fettuccine, Penne, Rigatoni, Cavatelli)
20 oz Can Luigi Vitelli Italian Cherry Tomatoes (No Salt Added)
3 Cloves Garlic – Smashed, Left Intact, Use the Flat of your Knife
2 Large Shallots – Thinly Sliced
4 Tablespoons Pure Olive Oil
Salt & Pepper

DIRECTIONS Heat oil over high flame and add garlic until edges turn brown. Add shallots and sauté 1 ½ to 2 minutes. Add contents of Luigi Vitelli Italian Cherry Tomatoes. Add 1 Teaspoon Salt and 2 Teaspoons of pepper.Continue cooking over medium to high flame. As you stir, you may smash tomatoes or leave them whole.It is done when the sauce has thickened slightly, about 12-15 minutes. Serve over your favorite Assenti’s pasta. Pair dish with Red or White wine.


Gamberetti e Cappesante Linguini

Savory Shrimp & Shallot Sauce Recipe

Submitted by Louis Carufel

INGREDIENTS

(Serves 2)
1/2 pound fresh linguini (We all know where to get the best linguini in town!)
1/2 pound shrimp, peeled and deveined
1 cup flour for dredging
2 large shallots, chopped fine (I get mine at Assenti's Pasta because they are so fresh)
1/4 pound butter, melted
1/8 cup olive oil
2 cloves fresh garlic, minced or chopped finely
1/2 teaspoon black pepper
1/8 cup lemon juice (one medium lemon will provide enough juice)
1/4 cup fresh parsley finely chopped (flat leaf parsley is preferred)

DIRECTIONS

Start your pasta water and don't forget to add a tablespoon of salt. (See notes below) In medium bowl, mix melted butter, olive oil, chopped shallots, garlic, pepper, parsley and lemon juice. Sauté mixture on medium-low in small skillet for 10-15 minutes, giving garlic and shallots time to sweat their flavors. Dredge shrimp and add to sauce in skillet. Ad fresh linguini to boiling water. (Be prepared to test firmness and remove right after it reaches second boil.) Occasionally stir shrimp in sauté until its flesh is pinkish or whitish, about 3 - 5 minutes Drain pasta and mix in large bowl with sauce, or place on plates and pour sauce over it.

Notes: When I prepared an earlier recipe I was "reprimanded" for forgetting salt in the pasta water, overcooking the shrimp, and being too stingy with the butter and olive oil. After adjusting to the above measurements, I received universal approval.

Buon appetito!


Pasta with Garlic and Basil “Raw” Sauce

No cooking involved in this recipe, fast and easy. Works well served hot as a main course or at room temperature for a pasta salad. Great with any type of flavored pasta.

INGREDIENTS

1lb Linguine/Fettuccine/Angel hair in any flavor
2 Roma Tomatoes, finely diced
3-4 cloves garlic, minced
½ cup fresh basil, chiffonade
2 tablespoons olive oil (divided use)
Salt to taste

DIRECTIONS

Place Tomatoes in a small mixing bowl. Salt to taste and toss gently.
Add garlic and basil and toss again.
(To cut basil leaves into chiffonade strips, stack them on top of each other, roll into tight “cigar,” and slice into 1/16” wide strips with a Sharp knife. Drizzle 1 tablespoon olive oil into tomato mixture, toss gently again, and set aside for at least 5 minutes this will allow the flavors to blend. Meanwhile, cook pasta into rapidly boiling salted water until al dente. Drain and place into a large shallow serving bowl. Drizzle on 1 tablespoon olive oil and toss thoroughly to evenly coat pasta. Add tomato mixture and toss thoroughly. Serves 6.


Penne Marrocchine

INGREDIENTS

1 Lb Assenti’s Fresh Penne Pasta (Radiatore, cavatelli or any similar short pasta shape)
1 Can (5 oz) Italian Tuna in Olive oil
½ Cup Extra Virgin Olive Oil
12 Oil Cured (Morroccan) Olives, Pitted/Sliced
1 Tablespoon of Non-Pareil Capers, Rinsed
2 Garlic cloves, Crushed or Finely Minced
2 Tablespoons Chopped Red Onion
2 Tablespoons Lemon Juice
2 Large Roma Tomatoes, Seeded/Diced (May substitute Sun-dried tomatoes, Julienne cut)
1 Tablespoon Chopped Fresh Parsley
Salt and Pepper to taste (May substitute crushed red chili for pepper for an extra punch)

DIRECTIONS
Cook pasta at prescribed time. Combine all other ingredients. Toss together with the cooked pasta. Serve as light refreshing summer meal. Serves 4.


Assenti’s Fast & Easy

Italian Sausage and Peppers

1 lb or 4 links sausage
3 garlic cloves sliced thin
1 large onion med-thin sliced in 2 Tablespoons of olive oil
Sauté garlic and onions until soft
Add 1 Jar, 12 oz Mancini fried peppers
Heat through and serve with soft rolls.


Portobello Ravioli con Salsa di Noci

"Portobello Ravioli with Walnut Sauce"

INGREDIENTS

1 lb Portobello Ravioli
2 oz freshly grated parmesan cheese
7 oz shelled walnuts
7 fl oz high quality olive oil
4 tablespoons butter
3 ½ fl oz double(heavy) cream


DIRECTIONS

This speedy sauce can be made in advance or while the pasta is cooking, whichever you prefer.Grate the cheese and put on one side. Chop the nuts in a food processor, then add olive oil and butter. Next, Add Grated Cheese, cream and salt to taste. Cook the pasta, Drain and coat with the sauce. Serve directly on to individual plates to avoid smashing the delicate cooked raviolis


Sardinian Fregola with Seared Scallops

"Zuppa di Fregola"

In Europe, scallops are often found with the orange-colored roe still attached to the meat. It may be hard to find here.

INGREDIENTS

salt
8 ounces string beans, trimmed
6 cups vegetable stock
1 cup Sardinian fregola (or substitute barley or couscous)
1/4 cup extra-virgin olive oil, divided
2 leeks, white and light-green parts only, thoroughly cleaned, diced
2 carrots, diced
12 sea scallops
freshly ground pepper

DIRECTIONS

Bring a large pot of water to a boil. Add salt and the string beans, and cook for 4 minutes. Plunge into an ice bath until cool. Drain, cut in half lengthwise, and set aside. In a saucepan, bring the vegetable stock to a boil. Add the fregola, and cook until al dente, about 10 minutes. In a skillet over medium heat, warm 2 tablespoons of olive oil. Add the leeks and carrots, and sauté until tender. In a skillet over high heat, warm the remaining 2 tablespoons of olive oil. Season the scallops with salt and pepper. Add to the skillet, and sear for 1 minute on each side. Spoon the fregola into bowls, and top with the scallops and vegetables. Serves 4



Garlic Laced Fregola Soup

INGREDIENTS

4 garlic cloves, minced
1/2 teaspoon chili flakes
1/2 basil leaves, chopped
1 bay leaf
1 tablespoon chopped parsley
1/2 cup extra-virgin olive oil
1/4 cup tomato paste
12 cups chicken or vegetable broth
1 pound fregola
salt and pepper
1/2 cup mint, chopped
1 cup freshly grated Pecorino Romano

DIRECTIONS

Cook the garlic, chili, basil, bay leaf, and parsley in 1/4 cup of the olive oil
In a deep pot. Add the tomato paste; cook 3 minutes. Add the broth; bring to a boil. Drop in the fregola, salt, and pepper; stir, and cook until al dente, about 12 minutes. Fold in the mint, Pecorino, and the remaining olive oil, adjust the salt, and serve hot. Serves 12


Asparagus Salad with Walnut Oil Vinaigrette

INGREDIENTS

1/4 cup white wine vinegar
1 tablespoon minced shallot
2 teaspoons Dijon mustard
¾ teaspoons salt
½ teaspoon freshly ground black pepper
½ cup vegetable oil
¼ cup walnut oil
2 lbs. asparagus, trimmed and steamed until just tender
1/3 cup toasted, chopped walnuts
1 tablespoon chopped fresh parsley leaves
salt and freshly ground black pepper

DIRECTIONS

In a large bowl whisk together the vinegar, shallot, mustard, salt and pepper. While continuing to whisk add the vegetable oil in a very thin stream, whisking constantly. Whisk in the walnut oil.
Place asparagus on platter and pour dressing over asparagus. Garnish with walnuts and parsley. Taste and adjust seasoning if necessary. Serve immediately.



Root Vegetables & Baby Greens with Walnut Oil

INGREDIENTS

¼ cup grated parsnip
¼ cup grated celery root
Juice of 1 lemon
3 tablespoons walnut oil
¼ cup walnuts, toasted and chopped
Salt and pepper
½ lb mixed baby greens, rinsed and dried
2 tablespoons crumbled blue cheese (such as Maytag)
1 tablespoon chopped parsley, plus extra for garnish

DIRECTIONS

In a small bowl toss together parsnips, celery root, lemon juice, walnut oil and walnuts; season with salt and pepper. In a serving bowl combine greens bleu cheese and parsley. Pour julienned vegetable mixture over and toss gently to coat. Divide between two plates and garnish with parsley. Serves 2



Pasta Con Rabe

INGREDIENTS

2 links of chicken sausage
1 lb. of broccoli rabe
1 lb. of fresh Gnocchi Sardi
(Or any short pasta of your choice)
1 cup of olive oil
4 cloves of garlic

DIRECTIONS

Cook sausage until done, then set aside. Chop rinsed broccoli rabe into approximately 1-2" pieces. Wilt the broccoli rabe pieces in hot olive oil and garlic. Boil pasta (approximately 5 minutes). Drain the pasta. Combine all the ingredients and serve. Add salt and pepper for a dash of seasoning. For more heat add red bell pepper flakes.



Pasta Primavera

DIRECTIONS

Sauté 3 whole cloves of garlic in 1/4 cup of extra virgin olive oil.

Add 1/2 cup of broccoli and cauliflower florets and sauté until broccoli color brightens. Add 1/2 cup zucchini slices and sauté approximately 2 minutes. Add 2 medium Roma tomatoes cut into wedges and stir thoroughly until the tomatoes are evenly heated. Season with salt and black pepper.
Serve cold over Penne, Lemon Saffron or Lemon Basil Fettuccine. Top with Romano cheese.

Fresh Fava Beans with Pancetta

Fave Fresche con Pancetta

INGREDIENTS

4 lbs. fresh fava beans
¼ lbs. pancetta diced
1 tbs. oil
1 cup beef broth
1 onion (thinly sliced)
salt and pepper
1 celery stalk (sliced)
2 tbs. chopped parsley

DIRECTIONS

Shell the fava beans (remove the skin if they are very big). Sauté the pancetta, the onion and the celery in a saucepan with the oil, stirring frequently. When the fat of the pancetta has melted, add the fava beans, moisten with hot broth and continue to cook. When the fava beans are completely done (about 20 mins.), add salt, pepper, and sprinkle with chopped parsley. (Fresh peas can be prepared the same way).



Minestra Di Farro E Cannellini

INGREDIENTS

16oz dried cannellini beans
2 tablespoon extra virgin olive oil
8 oz. pancetta chopped coarse
1 fresh rosemary sprig chopped
1 small yellow onion
1 cup of Bartolini Farro
11-12 cups of beef or chicken stock (or water)
salt and pepper to taste

DIRECTIONS

In a bowl, cover beans with water and soak for 2 hours. Heat oil and cook pancetta until crisp. Add onion and rosemary, stirring occasionally for 5 minutes. Add beans and 11 cups of stock or water.
Bring to a simmer until beans are tender about 1 1/2 hours. Add the farro and cook for another 15 minutes. Sprinkle with grated Pecorino Romano cheese



Carmen's Tuscan Bean Soup

INGREDIENTS

1 package of Bartolini Quick Soup Mix
(soup contains pearl barley, red lentils, and occhio
beans, azuki beans, broken green peas)
1/2 lbs. pancetta chopped 1/2 inch
3 carrots (chopped coarse)
3 celery stock (chopped coarse)
3-4 large shallots (sliced thin)
1 jar Cento Tomato Passata
(tomato passata is a crushed tomato base made in Italy
using only the finest Italian fresh San Marzano variety tomatoes)
2 tablespoon chopped parsley
2 bay leafs
10 cups beef or chicken broth or water
salt and pepper to taste

DIRECTIONS

Cook pancetta until crisp, remove pancetta. Add shallots cook until soft, not browned. Add parsley, celery, carrots, bay leafs, cook 10 minutes and then add passata and cook another 7 minutes and add pancetta, broth, soup mix, salt and pepper. Cook additional 20-30 minutes. Finally, enjoy!!!



Lentils and Sausage

INGREDIENTS

8 pork sausages, approximately 1 ½” lbs
2 cups Castelluccio green or red lentils
leaves from 2 stalks of celery, chopped
2 garlic cloves
4 tablespoons virgin olive oil
1 fresh chili, finely chopped
10 sundried tomatoes, halved
salt to taste
stock as required (chicken, beef, or vegetable)

DIRECTIONS

Boil the sausage in water to cover for 30 minutes, and then peel of the skins. Cover the lentils with water and then bring back to a boil. Add celery leaves and one whole clove of garlic and continue to cook until soft. In another pan, heat the olive oil and fry the chili, the other garlic clove, finely chopped, and the sundried tomatoes for 1 minute. After removing and discarding the whole garlic clove, mix the lentil mixture with the tomatoes and chili, and add the sausages. Allow to cook on a moderate heat for 10 minutes. The consistency must not be too soupy, but neither must it be too thick, so add stock if necessary. Add salt to taste and serve with crusty Italian bread.



Alio E Olie Recipe Alio E Olio- Garlic and olive oil, King of Simplicity.

DIRECTIONS

Sauté 4 cloves, finely sliced garlic in 1/2 cup of pure olive oil until edges start to brown. Add a generous pinch of finely chopped Italian parsley, a pinch of crushed chili pepper and continue to cook until parsley stops sizzling. This dressing takes about 2 minutes and should be poured hot over our cooked and drained hot pasta, which means you, should start both sauce and pasta almost simultaneously (Depending on pasta cooking time). Top with shaved parmesan or grated Romano cheese. Use with any of our flavored pastas or our Angel Hair. Try this sample dish with our chicken parmesan.
Stewed Lentils Recipe

INGREDIENTS

17.6 oz of lentils
1/2 cup of bacon
2 onions
1-2 celery stalks
2 carrots
1/4 cup of extra virgin olive oil
parsley
salt and pepper
stock (chicken, beef, or vegetable)

DIRECTIONS

Put the lentils in a pot with water and then boil the lentils. Sauté the diced onions, celery, and carrots in extra virgin olive oil until browned. Add the diced bacon and cook for awhile. Add a little chopped parsley, salt and pepper. Cook on a low heat and add water and stock if necessary. Cooking time 20-30 minutes.
Serves 4



Zuppa Rapida Recipe

INGREDIENTS

400 g of Bartolini Farmers Soup preparation
100 g of minced pancetta and prosciutto
100 g peeled tomatoes
Extra-virgin olive oil
1 onion
1 stick of celery
1 carrot
about 1/2 lt of beef or vegetable stock
salt and pepper

DIRECTIONS

In a large pot boil the soup preparation in abundant salted water for about 20 minutes. Meanwhile, peel and finely chop the onion, celery and carrot and sauté in extra-virgin olive oil. Add the pancetta and prosciutto, salt and pepper to taste and cook for about 15 minutes stirring frequently. Add the tomatoes, passed through a sieve or crushed, and continue cooking for 10 minutes longer. Drain the soup preparation and mix with the onion, celery and carrot mixture, cooking for another 20 minutes adding the beef stock when necessary. Add a drop of extra-virgin olive oil and serve very hot with a crouton bread slice and a sprinkle of cheese to taste



Traditional Farro Recipe

INGREDIENTS

8.8 oz of semi-pearled
3.5 oz of ground beef
2 tablespoons of extra virgin olive oil
2 celery sticks
1 small carrot
1 medium onion, finely chopped
salt and pepper
splash of white wine (we recommend Lagaria Pinot Grigio)
tomato sauce
beef or vegetable stock
grated parmesan cheese or pecorino

DIRECTIONS

In a saucepan brown ground beef in the olive oil then add the celery, carrot and onion. Cook until vegetables turn soft (about ten minutes). Pour wine and cook until it evaporates. Add the tomato sauce and let it cook for 15 minutes. In the meantime, cook the farro in boiling salted water for 10 minutes. Drain the farro, add it to the sauce and continue cooking for 20 minutes, stirring and adding some stock when necessary. When the dish is completely cooked, serve on a platter and sprinkle the cheese on top. Serve hot. Serves 4



Whole Wheat Linguine with Grilled Vegetables and Chicken Sausage

INGREDIENTS

1 lbs. Assenti’s Fresh Whole Wheat Linguine
1 lbs. Assenti’s Fresh Chicken Sausage (with sundried tomato, Fontina cheese and basil)
1 lbs. of fresh vegetables of your choice (We suggest among zucchini, eggplant, peppers, red onion, etc)
1 cup of extra virgin olive oil
3 chopped and seeded Roma tomatoes
fresh grated Romano cheese
salt and pepper

DIRECTIONS

Grill chicken sausage until done and cut into 1” pieces. Take your vegetables and slice length wise about 1/2 “thick . Brush both side’s w/the extra virgin olive oil and grill about 2 minutes on each side, then set aside. Boil fresh pasta for about 2-3 minutes. Drain and toss with remaining olive oil and grilled sausage, vegetables, chopped tomatoes (salt and pepper to taste). Top with grated Romano cheese.
*For Vegetarians: Substitute avocado and/or goat cheese for the chicken sausage to give the dish more texture.



Pasta with Garlic & Basil “Raw” Sauce

INGREDIENTS

1 lbs. Angel Hair
2 Roma tomatoes, finely diced
3-4 cloves of garlic (minced)
½ cup fresh basil, chiffonade
2 tablespoons olive oil
salt to taste

DIRECTIONS

Place tomatoes in a mixing bowl and salt to taste while tossing gently. Add garlic and basil and toss again. Cut basil leaves into chiffonade strips by stacking them on top of each other, roll into a tight “cigar”, and slice into 1/16” wide strips with a sharp knife. Drizzle 1 tablespoon olive oil over tomato mixture, toss gently again, and set aside for at least 5 minutes to allow flavors to blend. Meanwhile, cook pasta in plenty of rapidly boiling salt water until al dente. Drain and place into a large shallow serving bowl. Drizzle on 1 tablespoon olive oil and toss thoroughly to evenly coat pasta. Add tomato mixture and toss thoroughly.



Pasta with Flambéed Shrimp

INGREDIENTS

1 lbs. Lemon Basil Linguine or Italian Herb Fettuccine
1 tablespoon olive oil
1 lbs. raw shrimp, peeled and deveined
4 cloves garlic, minced
2 fresh jalapeno peppers, seeded and finely diced
4 Roma tomatoes, diced
2 carrots, julienned and blanched
½ lbs. asparagus, cut into 1 ½ “ pieces and blanched
1 cup gold tequila
1 cup fresh cilantro, chopped
3 limes, cut in half

DIRECTIONS

Pre-heat a large kettle on high heat. Add olive oil. When oil is hot, add shrimp and cook a few seconds on each side. Add garlic and peppers and sauté for 1 minute. Add tomatoes, carrots and asparagus and sauté 2 minutes longer. Warm tequila in a small saucepan. Ignite. Carefully pour flaming tequila into kettle. When flame dies, add ½ cup water. Lower heat, season with salt and pepper if desired, and simmer 2 minutes. Meanwhile, cook pasta until al dente. Drain and immediately add cooked pasta directly to sauce. Add cilantro, toss thoroughly and serve straight from the kettle. Squeeze ½ lime over each serving at the table.



Pasta with Fresh Vegetables

INGREDIENTS

1 lbs. Red Bell Pepper Linguine or Red Bell Pepper Fettuccine
2 tablespoons olive oil
8 cloves garlic, minced
12 green onions, cut into ½” pieces (both white and green parts)
1 ½” lbs. fresh asparagus (about 2 bunches), bias cut into ½” pieces
1 lbs. assorted fresh mushrooms (your choice of varieties), sliced
6 Roma tomatoes, cut into ¾” dice
½” cup fresh basil, chopped
½” cup Italian parsley, chopped
½” teaspoon ground black pepper
1 ½”-2 cups fat-free chicken stock (or vegetable stock)
½ cup freshly grated parmesan

DIRECTIONS

Heat olive oil in a large skillet or stir-fry pan over high heat. Add garlic, green onions, asparagus and mushrooms. Stir-fry 6-8 minutes, or until asparagus is tender, but still firm. Add tomatoes, basil, parsley and black pepper. Toss well. Reduce heat to medium, add stock, and bring to a simmer. Meanwhile, cook pasta in plenty of rapidly boiling salted water until al dente. Drain and add cooked pasta directly to sauce. Toss gently and allow to heat through on low for 2-3 minutes. Serve straight from the pan. Sprinkle a little Parmesan over each serving.