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Issue 4
Autumn 2013
In a stock pot, place 2 quarts of slightly salted water. Add beans and all vegetables,
dried mushrooms and 3 tbsp of olive oil. Simmer on low for 2 hours.
Add Tortelloni and cook for 3 minutes longer. Serve immediately with a drizzle of basil pesto and grated Parmigiano.
CHICKEN AND PROSCIUTTO TORTELLONI with “GENOVESE” MINESTRONE
Ingredients serves 4
30 each Chicken and
Prosciutto Tortelloni #40293
3 oz pinto beans
½ cabbage head, cut into small pieces
6 oz green beans, coarsely cut
3 whole canned tomatoes, diced
3 zucchini, diced
1 oz dried Porcini mushrooms
1 eggplant, diced
Extra virgin olive oil
Salt and pepper to taste
Basil pesto:
In food processor or blender place 25 ea. small basil Leaves, 1 oz Parmigiano Reg-
giano, 1 oz Pecorino Romano, 1 ½ oz pine nuts. Slowly add 1 cup high quality
extra virgin olive oil.
Keeping
Warm and
Toasty…
A utumn brings cooler nights and brisk, windy days, even in our southern states there is nothing more comforting on a cool evening than a nice warm bowl of soup.
In this issue we included a variety of flavorful soups that feature some of our favorite filled pastas.
Ingredients serves 4
24 pc Spinach and Cheese
Tortelloni #40295
4 sweet Corn; husked
2 large shallots, minced
1/3 cup heavy whipping cream
2 tbsp unsalted butter
4 cups chicken stock
1 celery rib, brunoise
Chervil for garnish
Salt and white pepper to taste
Extra virgin olive oil
Sauté shallots in butter until soft then add corn kernels and cook for 5 minutes. Add chicken stock and simmer for 30 minutes.
Puree mixture until smooth then pass through a fine sieve. Pour soup into a pot, add heavy cream and simmer for 5 minutes. Season with salt and white pepper.
Blanch tortelloni for 3 minutes then arrange in a serving bowl. Ladle hot soup over tortelloni then sprinkle celery and chervil for garnish. Drizzle with olive oil before serving.
Hearty soup and a side of Toasted Ravioli make a filling and quick lunch:
Choose from our Original Beef, Sausage and Cheese,
Caprese, Four Cheese, Nacho Cheese, Spinach and
Artichoke or pair with one of our breaded
Cannelloni Bites filled with our Classic Meat filling
or Chicken and Artichoke.
GRANA PADANO SACCHETTINI with ROASTED TOMATO BISQUE and BRUSCHETTA
Ingredients serves 4
½ lb Grana Padano Sacchettini #40288
25 ripe Beef Steak tomatoes
Fresh thyme sprig
1 garlic bulb
Salt and pepper to taste
Extra virgin olive oil
Ciabatta loaf
Cut the top off tomatoes, remove core, season the center with salt and pepper then place 1 thyme sprig and 1 garlic clove in each tomato. Drizzle with olive oil then bake at 300 for 2 hours.
Remove thyme sprigs and garlic from roasted tomatoes. Place tomatoes through a food mill or sieve and place bisque into a pot. Bring to a slow simmer, adjust with salt and pepper if needed.
Add sacchettini to bisque and cook for 3 minutes. Drizzle soup with extra virgin olive oil and serve immediately with grilled Ciabatta bread brushed with garlic.
SPINACH AND CHEESE TORTELLONI served with SWEET CORN BISQUE
PAGE 2
Ingredients serve 4
40 ea. Prosciutto Casoncelli #40211 6 Beef Steak tomatoes 2 large Portabella mushrooms 4 garlic cloves, peeled 6 fresh thyme sprigs Extra virgin olive oil Pecorino Romano, shaved (or Sardinian Pecorino) 1 T light brown sugar Salt and pepper to taste
Remove the gills from the mushrooms with a spoon. Season with 2 stemmed thyme sprigs, 1 shaved garlic clove, salt and pepper then drizzle with olive oil. Set aside.
Take the cap off the tomatoes and remove the core. Place in
each tomato 1 thyme stem, few slices of garlic and season with brown sugar, salt and pepper then drizzle with olive oil. In separate pans bake the mushrooms and the tomatoes at 400 F. The mushrooms should be ready in 30 minutes or until the edges begin to char. Roast the tomatoes for 1- 1/2 hour until tomatoes start charring.
Cool to room temperature, thinly slice mushrooms and collect all the juices from the pan. Set aside. Once tomatoes have cooled, discard thyme and garlic then cut 1 tomato in wedges for garnish. Pass tomatoes and juices in a food mill to eliminate seeds and skins. Keep roasted tomato sauce warm.
Simmer pasta for 3 minutes strain and toss in a large skillet with sliced mushrooms and its juices. Mirror plate with roasted tomato sauce and place ravioli on top. Garnish with roasted tomato wedges and shaved Pecorino.
zzz
PROSCIUTTO CASONCELLI
SERVED with ROASTED
PORTABELLAS and
ROASTED TOMATO SAUCE
PAGE 3
GRANA PADANO SACCHETTINI with ROASTED TOMATO BISQUE and BRUSCHETTA
If you need a sample or brochure listing all our products to
start your next inspiration contact your distributor sales rep
or email us at [email protected] with your request,
contact information and distributor.
Ok...we get it. Not everyone has the time or staff to make their own soups but you do want to set
yourself apart from the other frozen soups that are being served in your community.
Problem solved: Add a few of our filled pastas to your soups for a whole new twist.
Beer cheese soup with Cheese Sacchetti
Cream of spinach soup with Spinach and Cheese Tortelloni
Mushroom bisque topped with Porcini Mushroom Tortelloni
Seafood bisque topped with Lobster and Shrimp Ravioli
Hearty Braised Beef Tortelloni and vegetable soup
Split pea topped with Vegetable Ravioli
Chicken and vegetable with Chicken and Proscuitto Tortelloni
Seafood Chowder topped with Crabmeat Triangle Ravioli
French onion soup with Caramelized Onion and Cheese Tortelloni
Tomato soup topped with Goat Cheese and Roasted Red Pepper Ravioli
The possibilities are endless.
Ingredients serves 4
24 pieces of Chianti Braised Beef Short Rib Ravioli #40613 1 small eggplant 1 zucchini 1 roasted red pepper, diced small 1 roasted yellow pepper, diced small 1 cup Pearl onions 4 Roma tomatoes diced and seeded 3 fresh thyme 5 basil leaves 2 garlic cloves whole Olive Oil Grated cheese of your choice
Blanch pearl onions for 1 minute, strain, shock in cold water and remove skins.
Brunoise eggplant and zucchini.
In large pan heat 1/3 cup olive oil on medium heat, add smashed garlic cloves with skin intact. Sear zucchini and eggplant. Add peppers and tomatoes. Season with salt and pepper. Add thyme, cook for 5 minutes. Remove garlic.
Blanch ravioli for 3 minutes. Strain and toss with Ratatouille. Garnish with chiffonade basil and a freshly grated hard
cheese or crumbled gorgonzola.
CHIANTI BRAISED BEEF
SHORT RIB MEZZALUNA
RAVIOLI served with
RATATOUILLE
Louisa Food Products
1918 Switzer Avenue
St. Louis, Missouri 63136