CELEBRATING ITALIAN HERITAGE MONTH ~ PART TWO

 

October is Italian Heritage Month.  It honors the many contributions people of Italian Heritage have contributed to America.  October is also National Pasta Month with October 25, 2013 designated as World Pasta Day.  Although a culinary cliché, pasta and pizza are probably the two most popular food groups people identify with Italian cuisine.  In that spirit, I want to share with you some wonderful recipes featuring products from De Cecco Pasta, Alessi and Vigo.  Part One featured products and recipes using De Cecco Pasta.  Part Two features products and recipes using Alessi and Vigo.  I’m also featuring my own recipe takes using various products from all three brands.  De Cecco Pasta, Alessi and Vigo bring authenticity to the table, no matter how simple or elaborate the culinary creation. 

~ ALESSI & VIGO ~

The Alessi family came to America in 1907 from Sicily to realize opportunities only the “new world” could offer.  In 1947, the founder left a successful sales career at Swift & Company and formed Vigo Importing Company as a family-owned importer of fine Italian products; eventually the Alessi brand was also developed, which represented unique and authentic products; both brands have been expanded over the years; today, there are 800 products between the two brands.  The company remains family-owned and is proud of the quality and value their products represent to all consumers who want to experience the authentic taste of Italy.  http://www.vigo-alessi.com/

~ Cheesy Stuffed Zucchini ~

  

Ingredients:

3 zucchinis

Alessi Sea Salt, to taste

Alessi Ground Black Pepper, to taste

2 tablespoons Alessi Extra Virgin Olive Oil

½ onion, finely chopped

½ cup Vigo Artichoke Hearts, drained and chopped

2 teaspoons Alessi Garlic Puree

¼ cup white wine

½ cup Vigo Seasoned Bread Crumbs

¼ cup grated Parmesan cheese

¼ cup parsley, chopped

1 tablespoon thyme, chopped

1.75 oz. Alessi Pine Nuts

¼ cup basil, chopped

Directions:  Preheat oven to 350.  Cut zucchini in half lengthwise and scoop out the pulp leaving about ¼” shell. Chop up the pulp and set aside. Place the zucchinis, cut sides up on a baking sheet. Sprinkle with salt and pepper, to taste.  Heat the olive oil in a large pan over medium heat. Add the zucchini pulp and onion. Sauté until onions are soft and translucent. Add the artichoke hearts and garlic and sauté for about a minute. Add the wine and let the liquid reduce.   Place the breadcrumbs in a bowl and stir in the zucchini pulp mixture, blend well. Add the remaining ingredients and mix evenly. Evenly spoon the mixture into the hollowed out zucchini shells. Bake for 35-40 minutes.

~ Stuffed Peppers ~

  

Ingredients:

1 cup Alessi Arborio Rice

2 cups Alessi Chunky Marinara Sauce, divided

6 large bell peppers

1 onion, chopped

1 tablespoon Alessi Extra Virgin Olive Oil

1 teaspoon Alessi Garlic Purée

1 pound ground beef

Alessi Sea Salt and Ground Black Pepper, to taste

1 cup shredded Parmesan cheese

Directions:  Preheat oven to 425°F. Line a large baking dish with foil.  Cook Arborio rice according to package directions. Transfer to a large bowl to let cool and stir in 1 cup of marinara sauce.  Bring a large pot of salted water to a boil over high heat. Cut off top of each pepper and scoop out seeds and membrane. Add peppers to pot and bring water back to a rapid boil. Cook until slightly softened, 8 to 10 minutes. Using tongs remove peppers from water and drain upside-down on paper towels.

Sauté onion in olive oil until soft and translucent, stir in the garlic puree. Add meat and cook until crumbled and no longer pink. Stir in remaining 1 cup of marinara and season with salt and pepper. Reduce to medium heat for another 2-3 minutes. Add meat to rice and evenly combine.

Transfer peppers to baking dish and fill with rice and meat mixture. Top with shredded cheese and bake for 10 minutes or until cheese is melted.

~ Black Olive Pâté Pizza ~

Ingredients:

1 (13.8oz.) can refrigerated pizza dough

1 ½ tablespoon Alessi Extra Virgin Olive Oil

1 teaspoon Alessi Roasted Garlic Purée

Alessi Sea Salt, to taste

Alessi Ground Black Pepper, to taste

1 jar Alessi Black Olive Pate

½ (7.5 oz.) jar Alessi Roasted Red Peppers, drained and sliced

2 slices prosciutto, torn into pieces

1 cup shredded Italian cheese, divided

1 tablespoon basil, finely chopped

Directions:  Preheat oven to 400.  Roll out pizza dough onto a baking sheet. In a small bowl combine the olive oil and garlic purée. Brush oil over pizza dough and season with salt and pepper. Bake for 7-8 minutes and then remove from oven.  Spread the olive pate evenly over the dough, leaving room for a crust. Top with ½ cup of the shredded cheese. Add the red pepper slices and the prosciutto, then top with remaining cheese. Bake for 8-9 minutes until cheese is melted and crust is golden brown. Remove from oven and sprinkle basil on top.

~ MY RECIPE TAKES ~

Pasta ~  To cooked pasta, drizzle heated EVOO and sprinkle with red pepper flakes, fresh minced garlic (or garlic purée), black olive purée, dried oregano, chiffonade of fresh sweet basil and grated Romano cheese (or Parmigiano-Reggiano); toss until well blended.  (Products used ~ De Cecco, Alessi and Vigo)

Pasta Salad ~ Cooked and drained pasta; cut artichoke hearts, toasted pine nuts, chopped scallions, drained and rinsed garbanzo beans, garlic purée, black olive purée, EVOO, red or white Balsamic vinegar and basil pesto; diced roasted peppers; toss until well blended; chill.  (Products used ~ De Cecco, Alessi and Vigo)

Caprese Salad Deconstructed ~ Diced fresh mozzarella, sliced Roma tomatoes and sliced shallot; fresh garlic (or garlic purée) and black olive purée; diced roasted peppers; drizzle with EVOO, red or white Balsamic vinegar and basil pesto; toss until well blended; use a crusty bread to sop up the juices.  (Products used ~ De Cecco, Alessi and Vigo)

Marinara Sauce ~ Tomato puree, tomato paste, browned and drained meaty pork neck bones, dried oregano, dried basil (or basil pesto), black pepper, fresh garlic (or garlic purée) mushroom powder and a small amount of sugar to tame the uncooked tomato flavor; cook slowly over a low gas flame, stirring frequently and tasting periodically to balance herbs and seasonings; this should take at least four to six hours to properly cook; towards the end of cooking, add a cup of good dry red wine; serve over favorite pasta.  (Products used ~ De Cecco, Alessi and Vigo)

Roasted Bread ~ Use a good quality crusty Italian bread that’s been sliced diagonally; spread garlic purée and black olive purée on each slice; drizzle EVOO and sprinkle with grated cheese; bake until cheese melts.  (Products used ~ De Cecco, Alessi and Vigo)

DE CECCO PRODUCTS

Rigatoni

Spinach Fusilli

Whole Wheat Penne Rigate

Organic Spaghetti

Angel Hair Spaghetti

Pesto alla Genovese

Extra Virgin Olive Oil

ALESSI PRODUCTS

Pine Nuts

Calamata Olive Pâté

Roasted Garlic Spread

Garlic Purée

Chunky Marinara Sauce

Fra Diavalo Arrabiatta Sauce

Extra Virgin Olive Oil

Sea Salt & Black Pepper Mill Duo

Mini Cannoli Shells

VIGO PRODUCTS

Italian Style Bread Crumbs

Arborio Rice

Artichoke Hearts

Flame Roasted Peppers

~ END GAME ~

There is an abundance of imported and domestic Italian food products to chose from when considering your next Italian-inspired culinary creation.  Explore, experiment and enjoy.  Celebrate Italian Heritage, even if you’re not Italian.  Cucina felice…buon appetito!

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating…happy drinking.

By Terry Herman

Terry Herman continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle; she is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, Twitter, Cision Seek or Shout, Plaxo, Red Room, Pinterest, and Tripatini.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Introductory photo from www.vaughnpl.info.  All other photo credits as represented by the specific brand.)