Ingredients 1 jar Cucina Antica® Garlic Marinara cooking sauce
8 pieces of thinly sliced chicken cutlets
½ lb. fresh baby portabella mushrooms (cut in quarters)
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
½ cup Marsala cooking wine
¼ cup Pecorino Romano cheese
1 tbsp. unsalted butter
½ cup light vegetable cooking oil
1 cup flour
1 tsp. salt
Preparation In 10’’-12’’ sauté pan heat oil on medium to high heat. Lightly dredge chicken in flour and sautéed on both sides until done (do not overcook). Remove the seeds and cut all three peppers into ½’’ long slices. Add mushrooms, peppers, Marsala cooking wine, butter, and salt to the sautéed pan and cook until vegetables are semi-wilted (approx. 2 minutes). Add Cucina Antica® Garlic Marinara cooking sauce and let it simmer on medium heat for 2 minutes. Remove from heat, plate chicken and distribute vegetables evenly. Sprinkle with Pecorino cheese
Ingredients 1 cup Cucina Antica® Puttanesca sauce
1 cup cubed eggplant (1/2 inch square cubes)
½ cup chopped kalamata olives
½ cup chopped roasted peppers
1 tbsp. capers
Parsley
Whole Wheat crackers or bruschetta bread
Preparation Bake the plain, cubed eggplant in oven to soften. Combine sauce with chopped kalamata olives, chopped roasted peppers, eggplant, capers and some parsley; serve with crackers.
Ingredients 4 - 8 oz. filet boneless Chilean Sea Bass (about ¾ inch thick)
1 jar of Cucina Antica® Garlic Marinara Cooking Sauce
1 tbsp. fresh chopped basil
1 tsp. of butter
Preparation Pre-heat oven to 475° F. Place all 4 filets of Chilean Sea Bass in a 2 inch deep baking dish. Spread the entire jar of Cucina Antica® Garlic Marinara Cooking Sauce evenly over the fish. Add butter to the sauce. Cover baking dish and place in the middle shelf of the oven. Cook for 6 minutes. Remove cover, stir sauce gently and cook for an additional 7 minutes uncovered. Check if done by simply tapping the fish with your finger. If it bounces back, your fish is done. Remove from oven, plate fish and distribute sauce evenly. Top each dish with an even amount of basil.
Preparation Spread some pasta sauce on a tortilla; top with grated mozzarella cheese, sliced mushrooms and shredded chicken; fold in half and pan-fry until golden.
Ingredients 1 cup Cucina Antica® Garlic Marinara sauce or Cucina Antica® ORGANIC Ketchup
2 lbs. ground beef
½ cup grated parmesan cheese
Chopped rosemary
Preparation Add sauce/ketchup, 1/2 cup grated parmesan cheese and some chopped rosemary to a basic meatloaf recipe (using 2 pounds ground beef). Bake meatloaf at 375 degrees for an hour; top with more sauce/ketchup and cheese 15 minutes before it's done.
Ingredients 2 cups of Cucina Antica® Spicy Arrabbiata sauce
3 lbs. mussels (rinsed and debearded)
½ cup white wine
¼ cup of extra virgin olive oil
2 cloves garlic
Preparation Sauté garlic in olive oil in a deep skillet until lightly golden. Add mussels and white wine; sauté for 2-3 minutes. Add sauce, stir lightly, cover and cook until the mussels open, 5-7 minutes. Serve as is or over cooked linguine pasta or Cucina Antica® Spaghetti.
Ingredients ½ jar Cucina Antica® Spinach Marinara sauce
Cucina Antica® Extra Virgin Olive Oil
Spinach
Chicken Stock
Garlic cloves
Crushed red pepper
Preparation Sauté garlic cloves and crushed red pepper in the olive oil. Add spinach (frozen or fresh). Add chicken stock. Add ½ jar of sauce (Spinach). Warm up – 10 minutes before you serve – heat to high and add tortellini or mini ravioli until they are al dente (or before).
Ingredients 3 cloves garlic
1 medium onion
Swordfish
1 jar Cucina Antica® Puttanesca sauce
Chopped scallions or olives
Preparation Sauté 3 garlic cloves and one medium sized onion in Cucina Antica® Extra Virgin Olive Oil. Place Swordfish in a skillet and add ¼ jar of Cucina Antica® Puttanesca sauce. Remove the skillet from the stovetop and place in an oven safe dish. Add more sauce and chopped scallions or olives and broil on high until slightly brown (watch closely until done!)
Ingredients 1-16oz jar Cucina Antica® Marinara sauce
1 lb. elbow pasta
8 cups water
6 cups chopped, mixed vegetables
1 can of beans (pre-cooked, white kidney or cannellini beans)
½ tbsp. oregano
Grated parmesan cheese
Preparation Boil pasta sauce and water. Stir in oregano, chopped mixed vegetables and canned beans. Once vegetables are tender, add the pasta. Cook for an additional 10 minutes or until pasta is cooked. Add grated parmesan cheese when serving.
Ingredients 1 jar Cucina Antica® La Pizza Sauce
4 potatoes, pre baked and kept warm
1 cup Chopped pepperoni
1 cup Shredded mozzarella
Preparation Make a deep slit in baked potatoes, then stuff with some pizza sauce, chopped pepperoni or sausage and shredded mozzarella; bake at 400 degrees until the cheese melts.
Ingredients Four 3oz Boneless, skinless chicken breasts
1 Bottle of Cucina Antica® Fat Free Tuscany dressing
½ lb. spinach (sauté with garlic)
Preparation Place chicken in glass baking dish and pour the Cucina Antica® Fat Free Tuscany dressing until bottom of dish is covered (if time allows, marinate for 20 minute to a few hours prior to cooking). Bake in oven, uncovered, at 350 degrees Fahrenheit for 35-40 minutes. Serve with sautéed spinach.
Ingredients 1 bag Cucina Antica® Whole Wheat or Semolina Penne
1 25oz jar Cucina Antica® Vodka sauce (use all or use half depending on how much sauce you like)
2 boneless, skinless chicken breasts (sauté half inch strips until fully cooked, then remove oil after cooking)
6-8 stalks asparagus (blanched and cut into 4 pieces)
½ cup grated Parmesan cheese
Preparation Cook and drain pasta, then return to pot. Stir in ½ cup of sauce (to keep pasta from sticking) and plate. Add all ingredients to sauce and heat on a low flame until it simmers. Simmer for 2-3 minutes. Scoop onto pasta. Sprinkle with cheese.
Ingredients 1 jar 25oz Cucina Antica® Tomato Basil cooking sauce
Italian Imported Rigatoni Pasta (cooked and drained)
1 medium yellow squash cut in 1/2 inch squares
1 medium zucchini cut in 1/2 inch squares
½ lb. of fresh mushrooms quartered
¼ cup vegetable cooking oil
1 teaspoon salt
½ cup Pecorino Romano cheese
8 fresh Basil leaves chopped
Preparation In a 10” sauté pan on medium heat add oil, squash, mushrooms, and zucchini. Sprinkle with salt. Sauté until you have achieved a soft but crunchy consistency. Add 25oz Cucina Antica® Tomato Basil cooking sauce and bring to a simmer on medium heat. Simmer approx. 2 minutes. Take approx. ½ cup of the sauce and mix with cooked pasta. Plate pasta and top evenly with the remaining sauce and vegetables. Sprinkle with Pecorino Romano cheese and basil evenly and serve immediately.
Ingredients 1 jar 25oz Cucina Antica® La Vodka cooking sauce
4 pieces of salmon fillet approximately 8 oz. each
½ lb. fresh baby spinach
1 tbsp. Cucina Antica® Extra Virgin Olive Oil
Note: Fresh Spinach can be replaced with Baby Arugula
Preparation Pre-heat oven to 475 degrees. Place salmon in baking dish of approximately 4” in height. Drizzle salmon with olive oil. Bake on the top shelf for 10-15 minutes, depending on thickness. Remove the salmon from oven. Warm the Vodka sauce on low heat, separately. Plate the salmon; pour Vodka sauce on to of salmon. Add uncooked spinach leaves to the plate. Top the spinach with sauce.
Ingredients 1 cup Cucina Antica® Garlic Marinara sauce or Cucina Antica® Spicy Arrabbiata sauce
½ cup corn kernels
2 tbsp. lime juice
1 tsp. chopped cilantro
1 tsp. minced red onion
Hot sauce optional
Ingredients 1 jar Cucina Antica® La Vodka sauce
2 lbs. Cremini mushrooms (save 1 ½ lbs. of caps to stuff)
2 cups unseasoned breadcrumbs
½ cup minced onions
½ cup olive oil (save some to drizzle)
Grated parmesan cheese
Preparation Remove stems from mushroom caps. Sweat onions and mushrooms by adding olive oil to a frying pan adding onions, chopped mushroom stems and ½ lb. chopped mushroom caps. After they are wilted, mix with 1 cup of breadcrumbs and grated parmesan cheese; allow to cool. Stuff mixture into mushroom caps, drizzle with remaining cup of breadcrumbs and extra virgin olive oil and bake at 400 degrees for 20-30 minutes. Heat the Vodka sauce to serve on the side.
Ingredients 1 jar Cucina Antica® Tomato Basil sauce
½ cup heavy cream
Freshly chopped herbs
Preparation Combine ingredients (cold). Slowly bring to a simmer, while constantly stirring to avoid clumping of the cream. Cook until desired consistency and serve. Do not simmer more than 10 minutes.
Ingredients 1 jar Cucina Antica® Tomato Basil sauce
1 lb. Cucina Antica® Fusilli
Cheddar or Yellow American cheese
Preparation Mix some pasta sauce with prepared fusilli and cheese in a baking dish; drizzle with more sauce and bake at 350 degrees until hot and bubbly.
Ingredients 2 cups Cucina Antica® Spicy Arrabbiata sauce
2 cups grated Yellow American Cheese
2 cups cream cheese
½ cup grated parmesan cheese
½ tsp. ground pepper
½ tsp. oregano
Hot Sauce, optional
Preparation Combine equal parts American cheese, cream cheese and pasta sauce in a bowl; stir in ground pepper and oregano. Add hot sauce if desired. Heat in oven/microwave until the cheese is melted. Mix often so that the cheese does not burn or clump together.
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