Gnocchi with Sausage and Spinach

2 -Packages Fortuna’s gnocchi –spinach or plain or one of each 2 tablespoon olive oil 1 medium onion, finely chopped 1 pound Fortuna’s Italian sausage- any flavor {I like Sicilian}, casings removed 3 clove garlic, finely chopped 1 bag baby spinach-cleaned 1/2 cup chicken broth{ canned is fine} 1/4 teaspoon{pinch} sea salt Freshly ground black pepper to taste ½ cup grated Parmesan or Fortuna's Blend plus more for top Cook the gnocchi according till tender and cooked Meanwhile, heat the oil in a large skillet over medium heat. Add the onion & garlic and cook until softened, about 5 minutes. Add the sausage and cook, crumbling it with a spoon, until browned, 5 to 7 minutes. Add spinach, salt, and pepper and cook, tossing frequently, until the spinach wilts, about 3 minutes. Add the drained gnocchi, the broth, and the Parmesan and toss- let sit on very low uncovered for about 10 minutes and let the flavors all blend.

 

Grategrate Grilled Clams or Oysters

VOTED BEST IN RHODE ISLAND !! An appetizer for twelve or entree for four Ingredients 1/2 lb Fortuna's bulk sausage (hot or sweet) 1/2 cup chopped onion 1/2 cup chopped green pepper 1/2 cup chopped red pepper 2 cups bread crumbs 1/2 stick unsalted butter 1/2 tbsp. Worcestershire sauce 4 tbsp Sambuca (or similar liquorice source) 48 fresh littleneck clams (or 24 oysters) of similar size Preparation 1) Fry sausage until it just crumbles and set aside. 2) Melt butter in frying pan, add onion, peppers and saute 3 mins. Add Worcestershire sauce, bread crumbs and sambuca and mix well. 3) Open shellfish and save as much juice as possilbe. Return each meat to it's shell and place level on a GreatGrate (or on another grilling grate of inferior quality :-) ). Be SURE to leave as juice as possible in each shell so during the cooking process each meat will poach in it's own juices with the seasonings. 4) Insert a crumble or two of sausage in each shell then top each with the bread crumb mixture. 5) Place the entire GreatGrate on your grill (or in a heated 425 oven on a sheet pan) and cook 3 to 5 mins. or until the juices boil. 6) Remove entire grate from heat and serve. Lemon wedges, hot sauce and cold beer are good accompaniments. To order a greatgrate from Fortuna's..click here

 

Fortuna's Recipe Page

 

FORTUNA'S SAUSAGE & ITALIAN MARKET RECIPES
...IT'S ALL ABOUT THE FOOD!

Patti will often offer cooking classes and demonstrate how to make a variety of fresh Italian rope sausages at home, and then how the
handmade sausage can be used in other recipes. Many of our Fortuna Family recipes are online for you to enjoy from your home.

If you would like Patti to teach a class in your area or for a special event please contact her directly at Patti@FortunaSausage.com.

 

From our table to yours - Fortuna's Sausage & Italian Market Recipes

Appetizers, Sides and Small Plates | Pizza, Pasta and Risotto | Entrees and Large Plates

 

Appetizers, Sides & Small Plates

Pasta, Pizza & Risotto

 

 

 

Entrees & Large Plates

 

 

 

 

 

 

SHARE YOUR RECIPES: CLICK HERE TO SUBMIT RECIPES

Follow us for more recipes and ideas:

 

Stuffed Zucchini with Italian Sausage

---

Stuffed Zucchini with Italian Sausage

• 3 medium size zucchini
• 1 lb Fortuna Calabrese Sausage
• 1 lb Ground Beef
• 2 cups cooked brown rice
• 1 small onion, chopped
• 1/2 cup grated Romano cheese
• 3 tbs fresh chopped parsley
• Lg pinch of granulated garlic
• 2-3 cups shredded zucchini

 

Chorizo & White Beans

Ingredients

• 4 ounces chorizo sausage, chopped
• 1 small onion, chopped
• 2 cloves garlic, coarsely chopped
• 1 can (15 oz-19 oz) cannellini or white kidney beans, rinsed and drained
• 5 cups water
• 2 Knorr Tomato Bouillon with Chicken flavor Cubes, crumbled
• 1 cup fresh chopped spinach or kale chopped

 

Risotto with Peas

• 5 cups or more chicken stock (beef, fish, or vegetable can be used)
• 2 tblsp of butter
• 2 tblsp of olive oil
• 1 large onion, finely chopped
• 2 cloves of garlic, finely chopped
• 3 stalks of celery, finely chopped
• 1 lb risotto rice
• 16 oz dry white wine
• Parmesan cheese
• 

Heat the chicken stock. In a separate pan heat the olive oil and butter, add the onions, garlic celery, and fry very slowly
for about 15 minutes without browning. When the celery is softened, add the rice and turn up the heat a bit.
The rice will begin to lightly cook, so keep stirring it. After a minute it will look slightly translucent. Add the white wine and
keep stirring - it will smell fantastic. Once the wine has cooked into the rice, add your first ladle of hot stock and a good
pinch of salt. Turn down the heat to a simmer so the rice doesn't cook too quickly. Keep adding ladles of stock, stirring
in a figure 8, almost massaging the creamy starch out of the rice, allowing each ladle full to be absorbed before adding
the next. This will take around 15 minutes. Taste the rice to see if tender and cooked. Continue adding stock until the is
soft but with a slight bite. If you run out of stock before the rice is cooked add some boiling water.
Remove from the heat and add butter and Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This
is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy, as it should be.

YouTube Video Link: https://www.youtube.com/watch?feature=player_embedded&v=Rnab22KvAeE

 

Eggplant Parmigiana Stacks

• 
• 2 medium eggplant, peeled and sliced about 1/4" thick
• 1/2 lb Mortadella, sliced as for sandwich
• 4 cups Fortuna's Marinara Sauce
• 1 lb fresh mozzarella, sliced thin or shredded
• 1-2 cups grated Parmigiano cheese
• olive oil for frying

Pastella (Frying Batter):

• 4 eggs
• 4 cups flour
• 1 cup grated Parmigiano cheese
• 6 garlic cloves, very finely chopped but minced is best
• 1+ cups water
• salt

In a bowl add all the pastella ingredients and mix well. Add 1 cup of water and continue to mix. Add more water as needed to make
the pastella thick like pancake batter. Peel the eggplants and slice them long-way about 1/4 inch thick. Heat the oil in the electric frying
pan or large frying pan, but not smoking. Dip the slices of eggplant in the pastella and fry them in olive oil. Once they turn golden on both
sides, remove them from the oil and remove and excess oil with paper towels. Fry the rest of the slices of eggplant. Take a 13" x 9" glass pan
and coat the bottom with a generous coating of tomato sauce. Place on piece of the eggplant per stack in the pan (should be able to fit 4).
Add a thin coating of sauce on each slice of eggplant followed by a sprinkle of Parmigiano cheese and mozzarella and sliced mortadella.
Repeat the layering process until you reach the top (3 pieces of eggplant piled high for stacks is perfect). The top layer of eggplants should
be covered with a generous amount of pasta sauce and Parmigiano, and finally with whole slices of mozzarella. Bakes the oven for 30 minutes
at 400 degrees F uncovered. Let if rest for about 10 minutes and serve.

 

Sweet & Spicy Bacon Wrapped Grissini

Sweet & Spicy Bacon Wrapped Grissini

• 1/3 cup brown sugar, light or dark
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 lb bacon, slices cut in half
• 1 package grissini, broken in half

Preheat oven to 375 degrees F. Prepare a baking sheet by lining it with foil and inserting a baking rack above the foil.
Wrap each grissino half with 1/2 slice of bacon starting at the top and leaving about an inch unwrapped at the bottom.
You may want to roll some grissino in unseasoned brown sugar for guests who may prefer less spice. If so, pour the brown sugar into a
rectangular dish, breaking it up with a fork. To make the spiced version add chili powder, cumin, and salt. Mix well to distribute the seasonings.
Roll each grissino in the mixture. Lay the sticks on the baking rack and place in oven. Bake for 20-30 minutes until browned.
Let cool on the rack for 10-15 minutes. The grissini soften in the oven, and they will need to cool to harden. Serve and enjoy!

 

Fresh Ricotta Cheese

Fresh Ricotta Cheese

• 2 quarts whole milk (pasteurized milk OK to use, but not ultra pasteurized)
• 1 cup heavy cream
• 3 tblsp white vinegar
• 1/2 tsp kosher salt

Heat the milk and cream in a medium pot until thermometer reads 185 degrees F. DO NOT let the milk boil.
Remove from heat. Add vinegar (or lemon juice) and stir gently for 30 seconds. The mixture will curdle almost immediately.
Add salt and stir gently for 30 seconds. Cover the pot with a clean towel and let stand at room temperature for 2 hours (to cure).
Line a large colander with several layers of cheesecloth, allowing several inches of overhang. Set the colander in a large bowl to catch the whey.
Using a slotted spoon transfer the curds to the colander. Carefully gather the corners of the cheesecloth and close with a rubber band. Let stand 30 minutes,
gently pressing and squeezing the cheesecloth to drain off the whey. Transfer the ricotta to a bowl and use or cover and refrigerate for up to 4 days.
You can also freeze the ricotta, and then thaw it in the refrigerator, NOT on the counter.

 

 

Fortuna's Sausage & Italian Market Recipes

Stuffed Zucchini with Italian Sausage

Ingredients

• 3 medium size zucchini
• 1 lb Fortuna's Hot or Sweet Sausage
• 1 lb Ground Beef
• 2 cups cooked brown rice
• 1 small onion, chopped
• 1/2 cupFortuna's Grated Romano Cheese
• 3 tbs fresh chopped parsley
• Lg pinch of granulated garlic
• 2-3 cups shredded zucchini

Directions

1. Core and clean the zucchini and make boats.
2. Bake them 350 cut side down to release water until soft to the touch yet still firm.
3. Add all other ingredients and mix well and stuff in to boats.
   
4. Bake uncovered 350 for approx. 45 min., add a little pasta sauce on top if you’d like.

Buy the Products Featured in this Recipe:

• Fortuna's Calabrese Sausage
• Fortuna's Grated Romano Cheese

 

You may also enjoy:

• Sausage and Eggplant
• Sausage and Caciovallo Frittata

 

 

FORTUNA'S SAUSAGE & ITALIAN MARKET RECIPES

Authentic Roman Spaghetti Carbonara

• 1/2 lb diced Fortuna's Coppa
• 2 cloves chopped fine garlic
• 2 eggs
• 1 1/2 cups of Fortuna's Blend (Reggiano/Parmesan blend)
• Olive oil
• Salt and black pepper
• 1 lb Fortuna's Spaghetti, Fettuccine or Buccatini

BUY THE PRODUCTS FEATURED IN THIS RECIPE:

• Fortuna's Coppa
• Fortuna's Blend (Reggiano/Parmesan blend)
• Fortuna's Spaghetti, Fettuccine or Buccatini

 

YOU MAY ALSO ENJOY:

• Fettuccine Casalinga
  
• Easter Pie/Pizzagaina

 

Fennel Penne Casserole

Fortuna's Sausage & Italian Market Recipes

Fennel Penne Casserole

• 1 lb Fortuna's Penne or Shell Pasta
• 1/2 lb Fortuna's Hot Italian Sausage, casings removed
• 1 lb Fortuna's Sweet Italian Sausage, casings removed
• 1 lb fennel (bulb only), trimmed and sliced
• 10 oz porcini mushrooms, sliced (or any mushroom of your choice)
• 4 cloves garlic, chopped
• 1 cup heavy cream
• 1/2 cup Fortuna's Pecorino Romano Cheese
• 12 oz shredded Fortuna's Asiago Cheese

 

Buy the Products Featured in this Recipe:

• Fortuna's Penne or Shell Pasta
• Fortuna's Hot Italian Sausage
• Fortuna's Sweet Italian Sausage
• Fortuna's Pecorino Romano Cheese
• Fortuna's Asiago Cheese

 

You may also enjoy:

• Tuscan Sausage Soup
  
• Asiago Cheese Sauce

 

 

Fortuna's Sausage & Italian Market Recipes

Easter Pie - Pizzagaina

• 3 lb Fresh or Frozen Pizza Dough
• 4 lb Ricotta whole milk cheese
• 1 lb shredded Fortuna's Caciocavllo cheese
• 5 oz grated Fortuna's Grana Padano Cheese
• 3 fresh eggs
• 12 sliced hard boiled eggs
• 3/4 lb cooked ham
• 1/2 lb Fortuna's Pepperoni
• 3/4 lb Fortuna's Sweet Coppa
• 1 lb thinly sliced Fortuna's Sopressata
• salt and pepper

This recipe is for 3 pies
Use 3 lb fresh or frozen bread or pizza dough for crusts. Cover dough with smooth towel when rising. When rising, rub oil on the dough so it will not crack when stretching. After rising, divide and roll into 6 pieces, 3 tops and 3 bottoms. Create Ricotta cheese filling: Mix 4lb Ricotta whole milk cheese with 2 eggs, 1 lb shredded caciocavllo, 5 oz grated grana pandana cheese, add salt and pepper. Meat Ingredients: 3/4 lb cooked ham, 3/4 lb sweet coppa, 1 lb sliced sopressata, 1/2 lb Fortuna's pepperoni , 1 dozen sliced hard boiled eggs. Making pies: Grease and flour pie plates and add bottom layer of dough. Cover bottom dough with one layer of ham (be sure to cover bottom as the ham layer keeps the moisture away from the bottom crust). Spread a layer of ricotta cheese mix. Cover cheese mix with a layer of boiled eggs. Add one layer of sopressata over the eggs. Cover sopressata with another layer of ricotta cheese mix. Add another layer of the sliced boiled eggs. Add one layer of sopressata over the eggs. Continue same pattern with pepperoni and coppa. Cover with the top pie crust, puncture top to remove steam Bake at 350F for 45 minutes, with 10 minutes to go, brush top of pie with beaten egg wash

 

Buy the Products Featured in this Recipe:

• Fortuna's Fresh or Frozen Pizza Dough
• Fortuna's Caciocavllo cheese
• Fortuna's Grana Pandana Cheese
• Fortuna's Pepperoni
• Fortuna's Sweet Coppa
• Fortuna's Sopressata

 

You may also enjoy:

• Patti's Sausage and Pepperoni Bread
  
• Cheesy Tortellini with Salami Olives and Spinach

 

 

FORTUNA'S SAUSAGE & ITALIAN MARKET RECIPES

Garden Fresh Potato Leek Soup

 

YOU MAY ALSO ENJOY:

• Spring Pasta
  
• Sausage and Lentil Soup

 

 

Fortuna's Sausage & Italian Market Recipes

Tuscan Sausage Soup

Serves 4-6

Ingredients

• 1 lb Fortuna's Italian Sausage, casing removed
• 6 cloves of garlic, chopped
• 1 tbsp Olive Oil

• 1 large can of San Marzano plum tomatoes broken a bit
• 2 tbsp of tomato paste
• One 32 oz container of natural chicken broth
• 1 1/2 cups of cold water
• A few leaves of fresh basil, chopped
• 1 can of cannellini beans, not drained
• 1 bunch of steamed broccoli rabe, escarole or spinach, chopped
• Freshly Grated Fortuna's Cheese
• salt and pepper to taste

To plate, add a few spoons of pasta (I prefer shells), then add soup on top and serve with crispy Italian bread.

Buy the Products Featured in this Recipe:

• Fortuna's Italian Sausage
• Olive Oil
• Grated Fortuna's Cheese

 

You may also enjoy:

• Cavatelli with Italian Sausage and Broccoli
  
• Sausage Bake

 

 

Fortuna's Sausage & Italian Market Recipes

Italian Antipasto

 

Buy the Products Featured in this Recipe:

• Fortuna's Soupy
• Fortuna's Pepperoni
• Fortuna's Baby Genoa
• Fortuna's Coppa
• Olives
• Fortuna's Hot Stuffed Cherry Peppers
• Fortuna's Provoloneor Asiago
• Olive Oil

You may also enjoy:

• Roman Spaghetti Carbonara
• Spicy Sausage Calzone with Marinara Dipping Sauce

 

 

Fortuna's Sausage & Italian Market Recipes

Sausage and Eggplant

• Approx 1/4 cup Olive Oilfor browning
• 1 large eggplant, peeled and sliced about 1/2 inch
• 2 cups Italian flavored bread crumbs
• 2 eggs, scrambled with 1 tbs milk
• 1 medium onion, chopped
• 1/2 lbFortuna's Hot Calabrese Italian Sausage, casing removed
• 1, 1/2 lb ball fresh mozzarella
• 8 oz baby spinach
• 4 cloves of garlic

Buy the Products Featured in this Recipe:

• Olive Oil
• Fortuna's Hot Calabrese Italian Sausage

You may also enjoy:

• Stuffed Zucchini with Italian Sausage
• Eggplant with a Twist

 

 

Fortuna's Sausage & Italian Market Recipe

Polenta

• 1/2 lb Fortuna's Instant Polenta
• 1 cup sun dried tomatoes, chopped
• 2 large shallots, chopped
• 10 fresh basil leaves, chopped
• Olive Oil

Cook the Polenta as per the directions on the package. Whilst that cooks, coat the bottom of a pan with olive oil, then add the rest of the ingredients.
Saute together until soft. Mix the polenta with the sauteed ingredients, salt to taste and/or add grated cheese, and serve immediately.

 

Buy the Products Featured in this Recipe:

• Fortuna's Instant Polenta
• Olive Oil

 

You may also enjoy:

• Penne Rustica
  
• Timballo di riso

 

 

Fortuna's Sausage & Italian Market Recipes

Asiago Cheese Sauce

Ingredients:

• 1/4 cup all purpose flour
• 2 cups milk (you can use 1% if you would like)
• 4 oz grated Fortuna's Asiago Cheese (about 1 cup)
• chopped herbs of your choice (ie: basil, parsley, thyme, etc.)

Instructions:
Off heat, place the flour in a heavy sauce pan, then gradually add milk, and whisk until well blended. Place saucepan over medium heat and cook, whisking occasionally, until think (about 7-9 minutes). Remove saucepan from heat and add grated cheese, stirring until melted. Stir in herbs. Makes about 2 cups of sauce. Serve over pasta or vegetables.

Buy the Products Featured in this Recipe:

• Fortuna's Asiago Cheese

 

You may also enjoy:

• Patti's Sausage and Pepperoni Bread
  
• Cheesy Tortellini with Salami Olives and Spinach

 

 

Fortuna's Sausage & Italian Market Recipes

Patti's Sausage and Pepperoni Bread

• 1 lb fresh pizza dough at room temp, thaw day before if frozen
• 3/4 lb Fortuna's Hot Italian Sausage, casing removed
• 2 hard-boiled eggs, chopped fine
• 8 oz or more of shredded mozzarella
• 3 tbs grated Fortuna's Romano Pecorino
• 1/2 cup chopped vinegar peppers
• 1/2 cup dicedFortuna's Pepperoni
• Approx. 1 cup of Fortuna's Pasta Sauce

Pre heat oven to 350. In flat baking pan lightly grease the bottom with Olive Oil. Roll out pizza dough to fit the pan as if making pizza. Layer all ingredients starting with the sausage (reserve about 3 tbs of sausage for topping) along whole dough. Drizzle the sauce on very lightly, I recommend using marinara. Roll as if you are making a jelly roll- it is very hearty so roll gently, then either tuck the ends under the loaf or pinch closed. Center in middle of baking pan and place a few slits in top to breathe. Top with an egg wash then sprinkle the last few tablespoons of cooked sausage on top and bake. You will want to eat this hot out of the oven, but if you're serving for guests and would like thinner, neater slices wait at least 45-60 minutes (or longer if you can) until it cool.

Buy the Products Featured in this Recipe:

• Fortuna's Hot Italian Sausage
• Fortuna's Romano Pecorino
• Fortuna's Pepperoni
• Fortuna's Pasta Sauce
• Olive Oi

 

You may also enjoy:

• Spicy Sausage Calzone with Marinara Dipping Sauce
  
• Easter Pie/Pizzagaina

 

 

Fortuna's Sausage & Italian Market Recipes

Amy's Risotto Recipe (with Video)

• 5 cups or more chicken stock (beef, fish, or vegetable can be used)
• 2 tblsp of butter
• 2 tblsp of Olive Oil
• 1 large onion, finely chopped
• 2 cloves of garlic, finely chopped
• 3 stalks of celery, finely chopped
• 1 lb risotto rice
• 16 oz dry white wine
• Fortuna's Parmesan Cheese cheese

Heat the chicken stock. In a separate pan heat the olive oil and butter, add the onions, garlic celery, and fry very slowly
for about 15 minutes without browning. When the celery is softened, add the rice and turn up the heat a bit.
The rice will begin to lightly cook, so keep stirring it.

After a minute it will look slightly translucent. Add the white wine and keep stirring - it will smell fantastic.
Once the wine has cooked into the rice, add your first ladle of hot stock and a good
pinch of salt. Turn down the heat to a simmer so the rice doesn't cook too quickly. Keep adding ladles of stock, stirring
in a figure 8, almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding
the next. This will take around 15 minutes. Taste the rice to see if tender and cooked. Continue adding stock until the is
soft but with a slight bite. If you run out of stock before the rice is cooked add some boiling water.
Remove from the heat and add butter and Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This
is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy, as it should be.

Buy the Products Featured in this Recipe:

• Fortuna's Parmesan Cheese
• Olive Oil

You may also enjoy:

• Patti's Sausage and Pepperoni Bread
• Cheesy Tortellini with Salami Olives and Spinach

 

 

Fortuna's Sausage & Italian Market Recipes

Sweet and Spicy Bacon Wrapped Grissini

• 1/3 cup brown sugar, light or dark
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 lb Fortuna's Bacon, slices cut in half
• 1 package Fortuna's Grissini, broken in half

Preheat oven to 375 degrees F. Prepare a baking sheet by lining it with foil and inserting a baking rack above the foil.
Wrap each grissino half with 1/2 slice of bacon starting at the top and leaving about an inch unwrapped at the bottom.
You may want to roll some grissino in unseasoned brown sugar for guests who may prefer less spice. If so, pour the brown sugar into a
rectangular dish, breaking it up with a fork. To make the spiced version add chili powder, cumin, and salt. Mix well to distribute the seasonings.
Roll each grissino in the mixture. Lay the sticks on the baking rack and place in oven. Bake for 20-30 minutes until browned.
Let cool on the rack for 10-15 minutes. The grissini soften in the oven, and they will need to cool to harden. Serve and enjoy!

Buy the Products Featured in this Recipe:

• Fortuna's Bacon
• Fortuna's Grissini

 

You may also enjoy:

• Italian Antipasto
  
• SOUPY Frittata

 

 

Fortuna's Sausage & Italian Market Recipes

Eggplant Parmigiana Stack

• 2 medium eggplant, peeled and sliced about 1/4" thick
• 1/2 lb Fortuna's Mortadella, sliced as for sandwich
• 4 cups Fortuna's Marinara Sauce
• 1 lb fresh mozzarella, sliced thin or shredded
• 1-2 cups gratedFortuna's Parmigiano Cheese
• olive oil for frying

Pastella (Frying Batter):

• 4 eggs
• 4 cups flour
• 1 cup grated Parmigiano cheese
• 6 garlic cloves, very finely chopped but minced is best
• 1+ cups water
• salt

In a bowl add all the pastella ingredients and mix well. Add 1 cup of water and continue to mix. Add more water as needed to make
the pastella thick like pancake batter. Peel the eggplants and slice them long-way about 1/4 inch thick. Heat the oil in the electric frying
pan or large frying pan, but not smoking. Dip the slices of eggplant in the pastella and fry them in olive oil. Once they turn golden on both
sides, remove them from the oil and remove and excess oil with paper towels. Fry the rest of the slices of eggplant. Take a 13" x 9" glass pan
and coat the bottom with a generous coating of tomato sauce. Place on piece of the eggplant per stack in the pan (should be able to fit 4).
Add a thin coating of sauce on each slice of eggplant followed by a sprinkle of Parmigiano cheese and mozzarella and sliced mortadella.
Repeat the layering process until you reach the top (3 pieces of eggplant piled high for stacks is perfect). The top layer of eggplants should
be covered with a generous amount of pasta sauce and Parmigiano, and finally with whole slices of mozzarella. Bakes the oven for 30 minutes
at 400 degrees F uncovered. Let if rest for about 10 minutes and serve.

Buy the Products Featured in this Recipe:

• Fortuna's Mortadella
• Fortuna's Marinara Sauce
• Fortuna's Parmigiano Cheese

You may also enjoy:

• Spicy Sausage Calzone with Marinara Dipping Sauce
• Stuffed Zucchini with Italian Sausage

 

 

Fortuna's Sausage & Italian Market Recipes

Sausage & Caciovallo Frittata

Serves 6

• 12 fresh eggs
• 1/4 cup of whole milk
• 3/4 lb Fortuna's Italian Sausage, removed from casing
• 1/2 coarsely grated Fortuna's Caciocavallo cheese
• 2 tblsp Olive Oil
• salt and pepper to taste

In a heavy duty non-stick pan (or ideally a Frittata pan) heat the olive oil and brown the Italian sausage, breaking up small
pieces as cooking. Meanwhile, beat fresh eggs with milk very well - I like to use my immersion blender. Once sausage is
cooked, spread evenly on the bottom of the pan and gently pour the egg mixture slowly so as not to move the sausage so
all bites will have sausage. Once egg mix is added take a thin spatula and scrape down the sides of pan tilting pan a bit so
most egg liquid gets cooked, then lower the temperature of the stove to low, add grated Caciocavallo cheese. Once again,
take the spatula and spread the cheese into the egg mixture to prevent sticking when flipped, and cover and cook about
5 minutes - it should fluff up nicely. If you have a Fritatta pan (two pans that intertwine so you can flip easily) it is time to flip it
over and cook for another couple of minutes, and then turn off heat to let sit for 5 minutes to settle. Let stand a few minutes to
set and serve with Italian toast.

If you do not have a Frittata pan place a dinner dish over the frittata and carefully flip on to the dish then slide back into the pan to the other side is cooked.

Buy the Products Featured in this Recipe:

• Fortuna's Italian Sausage
• Fortuna's Caciocavallo
• Olive Oil

 

You may also enjoy:

• SOUPY Frittata
  
• Sausage Bake

 

 

Fortuna's Sausage & Italian Market Recipes

Fresh Ricotta Cheese

• 2 quarts whole milk (pasteurized milk OK to use, but not ultra pasteurized)
• 1 cup heavy cream
• 3 tblsp white vinegar
• 1/2 tsp kosher salt

Heat the milk and cream in a medium pot until thermometer reads 185 degrees F. DO NOT let the milk boil.
Remove from heat. Add vinegar (or lemon juice) and stir gently for 30 seconds. The mixture will curdle almost immediately.
Add salt and stir gently for 30 seconds. Cover the pot with a clean towel and let stand at room temperature for 2 hours (to cure).
Line a large colander with several layers of cheesecloth, allowing several inches of overhang. Set the colander in a large bowl to catch the whey.
Using a slotted spoon transfer the curds to the colander. Carefully gather the corners of the cheesecloth and close with a rubber band. Let stand 30 minutes,
gently pressing and squeezing the cheesecloth to drain off the whey. Transfer the ricotta to a bowl and use or cover and refrigerate for up to 4 days.
You can also freeze the ricotta, and then thaw it in the refrigerator, NOT on the counter.

 

You may also enjoy:

• Spring Pasta
  
• Eggplant Parmesan with a Twist

 

 

Fortuna's Sausage & Italian Market Recipes

Fresh Ricotta Cheese

• 2 quarts whole milk (pasteurized milk OK to use, but not ultra pasteurized)
• 1 cup heavy cream
• 3 tblsp white vinegar
• 1/2 tsp kosher salt

Heat the milk and cream in a medium pot until thermometer reads 185 degrees F. DO NOT let the milk boil.
Remove from heat. Add vinegar (or lemon juice) and stir gently for 30 seconds. The mixture will curdle almost immediately.
Add salt and stir gently for 30 seconds. Cover the pot with a clean towel and let stand at room temperature for 2 hours (to cure).
Line a large colander with several layers of cheesecloth, allowing several inches of overhang. Set the colander in a large bowl to catch the whey.
Using a slotted spoon transfer the curds to the colander. Carefully gather the corners of the cheesecloth and close with a rubber band. Let stand 30 minutes,
gently pressing and squeezing the cheesecloth to drain off the whey. Transfer the ricotta to a bowl and use or cover and refrigerate for up to 4 days.
You can also freeze the ricotta, and then thaw it in the refrigerator, NOT on the counter.

 

You may also enjoy:

• Spring Pasta
• Eggplant Parmesan with a Twist

 

 

Fortuna's Sausage & Italian Market Recipes

SOUPY Frittata

Serves 6-8

• 1 dozen large eggs
• 1  lb ricotta cheese
• 8 oz (or more) Fortuna's Hot Soupy
• 1/4 cup freshly Fortuna's Grated Romano Cheese
• dash of salt and pepper

In a large mixing bowl add eggs and cheese; blend with a wire whisk. Add salt and pepper. Mix well. Let stand for approximately 10 minutes.
Slice Fortuna's Hot Soupy thin, and layer the bottom of an un-greased 2" deep baking pan.
Pour whipped mixture slowly over the Soupy lining the bottom of the dish and cover with foil.
Bake at 375 degrees for 45 minutes, then remove foil and bake for an additional 15 minutes. Frittata should puff up and be firm to the touch.
Let stand for 10 minutes before serving. Cut in wedges and serve warm with Italian toast.



DID YOU KNOW?
Frittata is a traditional Italian breakfast served Easter Sunday morning using the first cured Soupy - dry sausage was made in cold winter months
and hung to cure in basements or cold attics for many generations. Frittata was and is a long awaited treat after fasting during Lent.

Buy the Products Featured in this Recipe:

• Fortuna's Hot Soupy
• Fortuna's Grated Romano Cheese

You may also enjoy:

• Italian Antipasto
  
• Fettucine Casalinga

 

 

Fortuna's Sausage & Italian Market Recipes

Mom's Thanksgiving Sausage Stuffing

Ida Fortuna's Favorite

Serves 6-8

• 1 pound Fortuna's Sweet Sausage, casing removed
• 1 lb ground beef
• 6 tablespoons butter
• 3 cups chopped onions
• 2 cups chopped celery
• 2-4 tablespoons chopped fresh parsley
• 3-4 cups chicken or turkey stock more if needed
• 1 large package of herb seasoned stuffing mix
• 1 teaspoon Poultry seasoning more to taste
• salt & pepper to taste
• Giblets and heart chopped into small pieces(you can leave this out if you don't like giblets, but you will lose a layer of flavor)

Melt butter in pan and begin browning sausage, ground beef breaking up as you work.
In a separate pan saute onions and celery with 4 T butter and saute slowly until vegetables are translucent,
Place giblets, neck, heart in sauce pan and cover well with water and simmer for about 30 minutes- save water to use as stock. When done remove giblets, heart and place in a food processor and pulse until fine.
In large mixing bowl add cooked sausage, beef, and remaining oil, then combine giblets, seasonings and celery onion mix and mix well.
Once all ingredients are well blended add dry bread stuffing mixture and blend well with wooden spoon slowly add left over giblet stock and more pre bought chicken or turkey stock- at this point it is best to use your clean hands and mix as if your making meatballs or breads.

Add more stock until stuffing is moist but not soggy. Adjust seasonings to taste. I deep fry my turkey so I butter a covered casserole dish and bake the stuffing for about 1 hour taking the cover off for another 15 minutes to brown at the end. Stuffing can be made a day ahead and bake on Thanksgiving!

 

Buy the Products Featured in this Recipe:

• Fortuna's Sweet Sausage

 

You may also enjoy:

• Cavatelli with Italian Sausage and Broccoli
  
• Sausage with Savory Cabbage and Grana Padana

 

 

Fortuna's Sausage & Italian Market Recipes

Stuffed Mushrooms

 

Buy the Products Featured in this Recipe:

• Fortuna's Italian Sausage
• Vermont Cheddar Cheese

 

You may also enjoy:

• Tuscan Sausage Soup
  
• Penne Rustica

 

 

Fortuna's Sausage & Italian Market Recipes

Fettucine Casalinga

• 1/2 lbFortuna's Sweet or Calabrese Hot Italian Sausage, casing removed
• 2/3 tbs Olive Oil
• 3-4 cloves of garlic, chopped
• 2 whole scallions, sliced
• 2, 28 oz cans of whole Plum Tomatoes
• 1 cup fresh or frozen peas, drained
• 1, 12 oz can Artichoke hearts in water, rinsed, drained and cut into quarters
• 1 lb fresh Fortuna's Pasta of your choice cooked as directed on package
• 1/4 lb Fortuna's Soupy, cut 1/4 inch thick then julienne
• 1/4 lb Fotuna's Coppa, cut 1/4 inch thick then julienne
• 1/4 lb Parma Proscuitto, cut 1/4 inch thick then julienne
• Fortuna's Grated Parmesan or Fortuna's Romano Pecorinoto taste

Buy the Products Featured in this Recipe:

• Fortuna's Sweet or Calabrese Hot Italian Sausage
• Olive Oil
• Plum Tomatoes
• Fortuna's Pasta
• Fortuna's Soupy
• Fotuna's Coppa
• Fortuna's Grated Parmesan
• Fortuna's Romano Pecorino

You may also enjoy:

• Roman Spaghetti Carbonara
  
• Italian Antipasto

 

 

Fortuna's Sausage & Italian Market Recipes

Penne Rustica

Buy the Products Featured in this Recipe:

• Fortuna's Sopressata
• Fortuna's Grated Parmesan

You may also enjoy

• Easter Pie/Pizzagaina
  
• Cheesy Tortellini with Salami, Olives and Spinach

 

 

Fortuna's Sausage & Italian Market Recipes

Apple and Provolone Risotto

• 1 1/2 cups Moscato d-Asti wine
• 1/3 cup finely chopped onion
• 2 tbs unsalted butter
• 1 tbs Olive Oil
• Fine sea salt
• 2 firm, sweet apples (such as Gala or Braeburn), peeled, cored, cut into 1/4 inch dice
• 1 3/4 cups Arborio rice
• 1/2 cup Prosecco or dry white wine
• 5 cups Apple Peel broth - 2 1/2 cups vegetable broth combined with 2 1/2 cups water, heated to a simmer
• 1 cup gratedFortuna's Provolone Cheese
• Freshly ground black pepper

Buy the Products Featured in this Recipe:

• Fortuna's Provolone Cheese
• Olive Oil

You may also enjoy:

• Amy's Risotto
  
• Sweet Potatoes with Mascarpone and Maple Syrup

 

 

Fortuna's Sausage & Italian Market Recipes

Cotechino with Lentils

Buy the Products Featured in this Recipe:

• Fortuna's Cotechino Sausage
• Olive Oil
• Lentils

You may also enjoy:

• Sausage and Lentil Soup
  
• Cavatellie with Italian Sausage and Broccoli

 

 

Fortuna's Sausage & Italian Market Recipes

Orecchiette with Sausage Meatballs and Broccoli Rabe

• 1 (1-pound) box Fortuna's Orecchiette
• 1 bunch broccoli rabe, cut into 1 inch pieces
• 3 tbs Olive Oil
• 1 lb Fortuna's Italian Sausage (casing removed)
• 6 garlic cloves, thinly sliced
• 1/4 cup Fortuna's Grated Romano Pecorino
• salt and pepper to taste

Buy the Products Featured in this Recipe:

• Fortuna's Orecchiette
• Fortuna's Italian Sausage
• Fortuna's Grated Romano Pecorino
• Olive Oil

You may also enjoy:

• Spring Pasta
  
• Penne Rustica

 

 

Fortuna's Sausage & Italian Market Recipes

Cheesy Tortellini with Salami, Olives, and Spinach

Buy the Products Featured in this Recipe:

• Fortuna's Caccitorini
• Fortuna's Sopressata
• Fortuna's Piave Cheese
• Fortuna's Grated Parmesan Cheese
• Olive Oil

You may also enjoy:

• Penne Rustica
  
• Cavatelli with Italian Sausage and Broccoli

 

 

Fortuna's Sausage & Italian Market Recipes

Cavatelli with Italian Sausage and Broccoli

• 1 large broccoli crown, rinsed and cut into bite size pieces
• 2 lb frozen Cavatelli (or any dry pasta)
• 2 tbs Olive Oil
• 1 1/2 lbFortuna's Italian Sausage, casings removed (I recommend Sandgate)
• 1 medium onion, sliced
• 8-10 cloves of garlic, chopped
• 1 cup chicken broth
• Salt and pepper to taste
• 1/2 cup Fortuna's Grated Parmesan
• 1/4 cupFortuna's Grated Romano Pecorino
• Sliced black olives
• 1/2 cup sliced roasted red peppers

Buy the Products Featured in this Recipe:

• Fortuna's Italian Sausage
• Fortuna's Grated Parmesan
• Fortuna's Grated Romano Pecorino
• Olive Oil

You may also enjoy:

• Spring Pasta
  
• Sausage with Savoy Cabbage and Grana Padano

 

 

Fortuna's Sausage & Italian Market Recipes

Sausage and Lentil Soup

 

Buy the Products Featured in this Recipe:

• Fortuna's Sweet Italian Sausage
• Olive Oil
• Fortuna's Romano Cheese

You may also enjoy:

• Potato Leek Soup
  
• Tuscan Sausage Soup

 

 

Fortuna's Sausage & Italian Market Recipes

Timaballo di riso

A simple recipe I made with Mimma from the Tuscan Mommas while in Tuscany; perfect for an elegant dinner party or a outdoor cookout.

Buy the Products Featured in this Recipe:

• Olive Oil

You may also enjoy:

• Amy's Risotto
  
• Polenta

 

Orecchiette with Italian Sausage, Ricotta Cheese and Spring Peas

Fortuna's Sausage & Italian Market Recipes

Spring Pasta

Orecchiette with Italian Sausage, Ricotta Cheese and Spring Peas

 

Buy the Products Featured in this Recipe:

• Fortuna's Italian Sausage
• Fortuna's Grated Parmesan
• Fortuna's Grated Romano Pecorino
• Orecchiette Pasta
• Olive Oil

You may also enjoy:

• Roman Spaghetti Carbonara
  
• Fennel Penne Casserole

 

 

Fortuna's Sausage & Italian Market Recipes

Sausage Bake

• 1.5 lb Fortuna's Fresh Sausage, cut into 2" pieces
• 4 medium potatoes (red or white), cut into 2" pieces
• 4 ribs of celery, cut into 2" pieces
• 2 medium yellow onions, cut into 2" pieces
• 3 tablespoons of Olive Oil
• salt and pepper to taste
• zest from 2 lemons (optional)

Preheat oven to 375 degrees. In a large casserole dish or dutch over combine all of the vegetables and toss with seasoning and oil to coat evenly. Add the sausage on top. Cover and place in oven for 20-25 minutes. Remove cover and toss the vegetables. Pierce the sausage with a fork or knife. Keep the over off and bake an additional 20-25 minutes. Remove from oven and let stand for 5-10 minutes. Serve with warm bread and enjoy!

Buy the Products Featured in this Recipe:

• Fortuna's Fresh Sausage
• Olive Oil

You may also enjoy:

• Sausage and Caciovallo Frittata
  
• Spicy Sausage Calzone with Marinara Dipping Sauce

 

 

Fortuna's Sausage & Italian Market Recipes

Spicy Sausage Calzone with Marinara Dipping Sauce

• 8 ozFortuna's Spicy Italian Sausage, browned or crumbled
• 8 ox low fat, low moisture Fortuna's Mozzarella
• 1 egg, beaten with 2 tsp water for egg wash
• 1/4 cup grated Fortuna's Parmesan (or Pecorino, or Asiago)
• 1 recipe Fortuna's Marinara Sauce (below)
• 1 recipe Calzone bread dough (below)

 

1. Prepare the bread dough and sauce as noted.
2. Form the calzone by dividing the dough into four equal pieces. Stretch or roll the dough into a circle approximately 10-inches in diameter.
3. Spread a very light layer of Marinara Sauce on one-half of each dough circle leaving a 3/4 inch perimeter in the clear.
4. Layer 1/4 of the cheese onto half of the dough circle maintaining the 3/4 inch clearance.
5. Moisten the edge of each dough circle with the egg wash using a brush.
6. Fold the dough circles in half, and press the edges together. Bring the bottom dough edge over the top pinching and folding the dough over to form a sealed edge.
7. Brush the top of each calzone with the egg wash.
8. Sprinkle 1/4 of the grated cheese on top of each calzone.
9. Cut a few slits in the top of the calzone for venting during baking with a knife or scissors.
10. Bake in a pre-heated 400 degrees oven for 20-25 minutes on a lined baking sheet or pizza stone until the calzone are golden brown.

Marinara Sauce - for filling and dipping
Makes 1.5 cups

• 1 can (28 oz) crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 3 cloves garlic, crushed
• 2 tbsp olive oil
• 1/4 tsp Kosher salt, or more to taste
• 1/4 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes

 

1. Assemble all the ingredients in a broad skillet or saucepan.
2. Simmer the sauce for 15-20 minutes over medium-low heat until reduced and a thick sauce results. Adjust seasonings to taste.
3. Allow to cool. Spread on the calzone as directed above. Serve the remainder at room temperature as a thick dipping sauce.

 

Calzone Bread Dough
3 cups bread four (plus extra for kneading)

• 2 tsp Kosher salt (1 tsp table salt)
• active dry yeast (1 pkg)
• 1 tsp sugar
• 1 cup warm water (110 - 115F)
• 2 tbsp olive oil
• Plus 1 tsp oil for greasing bowl

 

1. Stir the flour and salt together in medium mixing bowl until evenly distributed.
2. Place in another, larger mixing bowl, (or the bowl of a stand mixer outfitted with the paddle attachment), the yeast, sugar, and warm water. Allow the mixture to stand until the surface begins to bubble, about 5 minutes.
3. Pour 2 tablespoons of olive oil into the yeast-water mixture.
4. Add 1 cup of the flour and stir until well mixed. Continue to add flour a cup at a time stirring after each addition until a sticky dough ball is formed.

If mixing by hand:
5A. Turn the dough out onto a lightly floured surface. Knead for 5 minutes or until the dough forms an elastic character. Use a very light dusting of flour to keep the dough from sticking to the work surface; avoid adding too much flour.

If mixing with a stand mixer:
5B. Change the mixer attachment from paddle to dough hook after the last of the flour is added. An elastic dough ball will form. KNEAD the dough with the dough hook on a low speed for 3-4 minutes.

To use immediately:
6A. Place the dough into a lightly oiled bowl, cover and allow the dough to rise for 1 to 1 1/2 hours, or until doubled.
7A. Punch down the dough, divide into 4 smaller, equal pieces, and continue to assemble the calzone (as above) dusting with a small amount of flour to keep things workable, and not too sticky. However, avoid adding too much flour.

If using later:
6B. Place the dough into a lightly oiled bowl, cover and place in the refrigerator for 4 hours, or up to 3 days. Punch the dough down if needed during chilling to keep it contained in the bowl.
7B. Remove the chilled dough from the refrigerator and allow it to reach room temperature about 1 hour. Continue as above to form the calzone.

If freezing for later use:
6C. Oil lightly the inside of a freezer-grade plastic zipper bag. Divide dough into desired portions. Place in the oiled bag and place flat in the freezer.
7C. Remove the frozen dough from the freezer when ready to use and allow it to defrost and rise, about 1-2 hours depending on the amount of dough and the shape of the dough. Continue as above with the calzone assembly.

Buy the Products Featured in this Recipe:

• Fortuna's Spicy Italian Sausage
• Fortuna's Mozzarella
• Fortuna's Parmesan(orPecorino, or Asiago)
• Fortuna's Marinara Sauce

You may also enjoy:

• Italian Antipasto
  
• Patti's Sausage and Pepperoni Bread

 

 

Fortuna's Sausage & Italian Market Recipes

Sausage with Savoy Cabbage and Grana Padano

Buy the Products Featured in this Recipe:

• Fortuna's Sweet Italian Sausage
• Fortuna's Grana Padano Cheese
• Olive Oil

You may also enjoy:

• Mom's Thanksgiving Sausage Stuffing
  
• Cavatelli with Italian Sausage and Broccoli

 

 

Fortuna's Sausage & Italian Market Recipes

Sweet Potatoes with Mascarpone and Maple Syrup

 

Buy the Products Featured in this Recipe:

• Vermont Maple Syrup

You may also enjoy:

• Apple and Provolone Risotto
  
• Polenta

 

 

Fortuna's Sausage & Italian Market Recipes

Eggplant Parmesan with a Twist

Buy the Products Featured in this Recipe:

• Fortuna's Mortadella
• Fortuna's Pasta Sauce
• Olive Oil

You may also enjoy:

• Fresh Ricotta Cheese
  
• Eggplant Parmigiana Stacks

 

 

Fortuna's Sausage & Italian Market Recipes

Chorizo & White Beans

Buy the Products Featured in this Recipe:

• Fortuna's Chorizo Sausage

You may also enjoy:

• Cotechino with Lentils
  
• Tuscan Sausage Soup

 

 

Fortuna's Sausage & Italian Market Recipes

Chorizo & White Beans

Buy the Products Featured in this Recipe:

• Fortuna's Chorizo Sausage

You may also enjoy:

• Cotechino with Lentils
• Tuscan Sausage Soup

 

Trofiette Pesto alla Genovese

Fortuna's Sausage & Italian Market Recipes

Trofie Pesto alla Genovese

Serves 4 Note: You can add baby shrimp to this too and in Puglia it is very common to add diced potatoes!

• Pesto ingredients

  • 3 cups of fresh basil leaves
  • 3 large cloves garlic, peeled
  • 1/3 teaspoon kosher salt
  • 1/3 cup extra virgin olive oil (plus more for covering)
  • 1/4 cup of pine nuts
  • 2 tablespoons grated Parmigiano Reggiano
  • 2 tablespoons grated Locatelli pecorino

  Pasta ingredients

  • Kosher salt for pasta pot
  • 1 pound of Trofie pasta
  • 1/4 cup grated blended cheese
  • 1/4 cup grated Grana Padano or Pecorino

  Pesto instructions

  1. Crush the basil, garlic cloves with salt in a mortar and pestle enough to form a coarse paste. Add the pine nuts and process or crush until there is a bright green paste. Add the grated Grana Padano and pecorino cheeses and pulse in food processor or stir in with a pestle and mortar. The pesto should be thick. Add in the olive oil to loosen. (best not to use food processor but if you need to basil may turn darker in color)

  2. Scrape the pesto into a small bowl or container and pour a thin film of olive oil over the top surface to prevent it from discoloring. It can stay at room temperature for a couple of hours before being used.

  Pasta instructions

  1. Bring salted water to a boil in the large pot (at least 6 quarts with 1 tablespoon kosher salt). cook until the trofie is al dente & drain

  2. Set the large skillet over very low heat, just to warm it quickly add pasta and pesto and remaining cheese and toss to coat completely -Do not over heat or over cook.

  3.Place in serving platter top with fresh basil leaves and a few pine nuts. Serve immediately in warm bowls with extra Grana Padano.
  
  Buy the Products Featured in this Recipe:

• Trofiette
• Olive Oil
• Grana Padano
• Pine nuts
• Locatelli Pecorino

You may also enjoy:

• Spring Pasta
  
• Roman Spaghetti Carbonara

 

Tuscan Soup recipe

Minestrone- Tuscan Soup

Ingredients

1/4 cup olive oil

1 large onion, peeled and diced

2 cloves garlic minced

1/4 pound chunk Fortuna sopressata or finocchiona

2 carrots, 1/4 inch dice

2 medium zucchini, 1/4 inch dice

1 cup green beans, cut into thirds

2 potatoes, peeled, 1/4 inch dice

2 cups tomato juice

4 cups chicken broth

1 can well rinsed cannellini beans

Salt and pepper to taste

Several fresh basil leaves, torn into bits

2 tablespoons pesto (Optional)

Grated Parmigiano Reggiano for sprinkling

Directions

Heat olive oil in a soup pot and add the onion, garlic and the sopressata or finocchiona and cook until the onion softens.

Add the carrots, zucchini, beans, and potatoes and mix well. Cook covered for 3 to 4 minutes.

Add tomato juice, broth and, if necessary, enough water to cover the mixture. Bring to a boil, then lower the heat to simmer and cook until the vegetables are tender but not mushy.

Add the cannellini beans and cook a couple of minutes. Season with salt and pepper. Add the basil leaves or stir in a couple of tablespoons pesto sauce, if desired.

 

Soupy® Sausage & Annelletti Fritatta

"Fortuna Soupy sausage and annelletti pasta are combined with eggs, herbs and cheese for this delicious stove-top pasta frittata." Recipe developed just for Fortuna's Soupy® by Mary Ann Esposito

Fortuna's SOUPY Sausage Frittata Serves 6

 

6 large eggs

1 cup grated Parmigiano Reggiano, Asiago or cheese of your choice

1 cup minced Fortuna Soupy sausage

¼ cup minced fresh basil

¼ cup fresh minced parsley

2 cups cooked annelletti(little ring) pasta

Salt and pepper to taste

Extra virgin olive oil

 

Whisk the eggs in a large bowl until well blended. Stir in the cheese, sausage, basil, parsley, pasta and salt and pepper and mix well.

 

Film the bottom of a large non-stick saute’ pan with extra virgin olive oil and bring to medium high heat. Spread the frittata mixture evenly in the pan and cook until the top looks set; flip the frittata out of the pan onto a dish, then slide back into pan to finish cooking other side.

 

Serve warm cut into wedges.

 

Spicy Sausage Bread

Spicy Sausage Bread
Serves 6-8
Pre heat oven to 350 Bake 50-60 until golden

 

1 lb. Fresh Pizza dough at room temp- thaw day ahead if frozen

¾ lb. Hot Italian Sausage, casing removed and cooked-crumbled

2 hard-boiled eggs chopped fine

8 oz. or more of shredded mozzarella or ourscamorza

3 Tbls. GratedRomano Pecorino

½ cup chopped vinegar peppers

½ cup dicedFortuna’s Pepperoni– finely chopped in food processor

Approx. 1 cup of Pasta sauce, I likeMarinara

 

·In flat baking pan lightly grease the bottom with olive oil

·Roll out pizza dough to fit the pan as if making pizza

·Layer all ingredients starting with the sausage (reserve approx. 3 tbls of sausage for topping) along whole dough don’t forget the corners. Lastly, drizzle the Marinara sauce very lightly.

·Roll as if you’re making a jelly roll- it is very hearty so roll gently, then either tuck the ends under the loaf or pinch closed.

·Center in middle of baking pan and place a few slits in top to breath and top with an egg wash then sprinkle the last few tablespoons of cooked sausage on top and bake

 

You’ll want to eat this hot out of the oven but if your serving for guests and would like thinner, neater slices want at least 45-60 minutes (or longer if you can) until it cools some, it will cut so much better. We never can wait, I bet you can’t either!!!

 

OLIVES AL FORNO

 

 

 

 

Caprese Risotto

Caprese Risotto

Ingredients:

• 1 cup Principato di Lucedio Arborio Rice
• 1 pint cherry tomatoes, halved
• 8 ounces fresh mozzarella, chopped into bite-sized pieces to match the size of the halved cherry tomatoes
• 10–12 large basil leaves, torn by hand into bite-sized pieces
• 1 cup olive oil
• Sea salt & pepper to taste

Directions

 

Carnaroli Cacio e Pepe

Carnaroli Cacio e Pepe

Ingredients:

• 1 cup Principato di Lucedio Carnaroli rice
• 1 tablespoon butter
• Grated Pecorino Romano
• Fresh ground pepper to taste

Directions

 

VIALONE NANO RISO ALLE VONGOLE (CLAMS)

VIALONE NANO RISO ALLE VONGOLE (CLAMS)

 

INGREDIENTS:

• 2 DOZEN CLAMS, CLEANED
• 1 CUP PRINCIPATO DI LUCEDIO VIALONE NANO
• 1/2–3/4 CUP FISH STOCK
• 1/4–1/2 CUP DRY WHITE COOKING WINE
• 3 TABLESPOONS GOOD OLIVE OIL
• 2 GARLIC CLOVES, SMASHED
• PINCH RED PEPPER FLAKES
• BUNCH FLAT LEAF PARSLEY, STEMS REMOVED
• SEA SALT & TELLICHERRY PEPPER TO TASTE

DIRECTIONS

 

Tuscan Bean Salad with Soppressata

 

Chorizo and Chicken

Fortuna's Sausage & Italian Market Recipes

Chorizo & Chicken

• FOR CHICKEN ETC.

  • 1 1/2 cup medium grain rice, washed
  • 4 bone-in, skin-on chicken thighs
  • 4 skin-on chicken drumsticks
  • Olive oil
  • 1 stick Fortuna's Chorizo
  • 1 large green bell pepper, cored, chopped
  • 1 medium red onion, peeled, chopped
  • 2 garlic cloves, peeled, crushed
  • 1 large ripe tomato, chopped
  • 3 tbsp Mutti tomato paste
  • 3 cups chicken broth

  FOR SPICE RUB

  • 1 tbsp smoked paprika(found in grocery stores or specialty mkts)
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper, more or less to your liking (optional)

  ---

  INSTRUCTIONS

  1. Place the rice in a deep bowl and cover with water. Soak for 10-15 minutes in water; drain.
  2. In a small bowl, mix the spices, salt and pepper, to make the spice rub.
  3. Pat the chicken dry and season with the spice rub, be sure to lift the chicken skins and apply some of the spice rub underneath (this is important for flavor).
  4. In a 5-quart braiser pan (or deep skillet with a cover), heat 1 tbsp olive oil. Add the chicken, and brown deeply on both sides over medium-high or high heat. Remove the chicken and set aside.
  5. In the same pan, add the green peppers & cook for another 5 minutes, stirring occasionally, then add the chorizo. Cook for a few minutes
  6. Now add the onions, garlic, chopped tomato, tomato paste, and chicken broth. Add the browned chicken back to the pan. Bring to a boil; then lower the heat to medium and cover. Cook undisturbed for 25 minutes.
  7. Uncover the pan and remove the chicken briefly (set on a dish near the stove for now). Stir the rice into the cooking liquid. Cook for 1-2 minutes uncovered. Now add the chicken back on top of the rice. Turn the heat to low, cover the pan and cook for another 20-25 minutes or until the rice is fully cooked.
  8. Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes. Serve hot.
  9. Enjoy!
   

 

Buy the Products Featured in this Recipe:

• Chorizo
• Mutti Tomato Paste

 

You may also enjoy:

• Tuscan Sausage Soup
  
• Asiago Cheese Sauce

 

Chorizo, Rice & Chickpea Bake

Fortuna's Sausage & Italian Market Recipes

Chorizo, Rice & Chickpea Bake

• This baked rice studded with chorizo, chickpeas and tomatoes is a heartier version from a cookbook Foods of Spain. A whole head of garlic (called a partridge by Valencians) is baked in the middle of the rice, so everyone can take a few cloves and squeeze out the soft insides at the table. It’s not only beautiful it's a perfect dinner party addition. Another special detail is the technique for baking the rice at high heat, the top layer of rice gets crunchy

  Serves: 6
  Prep time: 10 min
  Cook time: 40 min

  Ingredients

  • 2tablespoons olive oil
    
  • 1small yellow onion, finely chopped
    
  • 2teaspoons kosher salt, plus more to taste
    
  • 6 oz stick of chorizo, chopped into 1/2-inch cubes
    
  • 1whole head of garlic, rinsed but not peeled
    
  •  
  • 1 can of plum tomatoes, broken up, including juice
    
  • 1 1/2teaspoons smoked paprika
    
  • 116-ounce can of chickpeas, drained and rinsed
    
  • 2 1/4cups uncooked Arborio rice or Carnaroli rice
    
  • 5cups chicken stock- homemade or store bought

Buy the Products Featured in this Recipe:

• Chorizo
• Arborio Rice
• Carnaroli rice
• San Marzano Tomatos

 

You may also enjoy:

• Sausage and Eggplant
• Sausage and Caciovallo Frittata

 

Arborio Caprese Salad

Fortuna's Sausage & Italian Market Recipes

Arborio Caprese Salad

Ingredients:

• 1 cup Principato di Lucedio Arborio Rice
• 1 pint cherry tomatoes, halved
• 8 ounces fresh mozzarella, chopped into bite-sized pieces to match the size of the halved cherry tomatoes
• 10–12 large basil leaves, torn by hand into bite-sized pieces
• 1 cup extra virgin olive oil
• Sea salt & pepper to taste

Directions

 

Buy the Products Featured in this Recipe:

• Genoa Salami
• Arborio Rice

You may also enjoy:

• Patti's Sausage and Pepperoni Bread
  
• Cheesy Tortellini with Salami Olives and Spinach

 

Fortuna's Italian Sausage Bread

Italian Sausage Bread

 

Ingredients

 

Tagliatelle Pasta Primavera

Fortuna's Sausage & Italian Market Recipes

Tagliatelle Pasta Primavera

Serves 4 Note: You can add any vegetables you'd like, asparagus & mushrooms are also great addition or even add chicken cubed or salmon

• • 1 carrots, peeled and cut into thin strips or shred with large blade
  • 1 medium zucchini cut into thin strips
  • 1 yellow squash, cut into thin strips
  • 1 onion, thinly sliced
  • 2 cups baby peas , shelled - fresh
  • 2 cups broccoli florets or asparagus
  • 1/2 cup olive oil
  • 2-4 cloves chopped garlic
  • 1 cup of chicken or vegetable broth
  • To taste- salt and freshly ground black pepper
  • 1 tablespoon each chopped fresh parsley and basil
  • 1 pound Fortuna's Tagliatelle pasta cooked al dente
  • 1 pint cherry tomatoes, halved
  • 1/2 cup Fortuna's Grated Parmesan
  Directions
  In a large skillet add olive oil , garlic & Onion and saute for 2 minutes. Then add all other(not tomato's) vegetables and stir for 2 more minutes then add 1 cup of chicken or vegetable broth cover and cook until all vegetables are tender.
  Meanwhile you have cooked pasta , drain reserving 1 cup of the pasta water. Add pasta to vegetable mixture and toss gently, add tomato halves & cheese, salt and pepper and toss lightly again and serve (add pasta water at end when tossing vegetables if needed ) immediately. Top with a sprinkle more of grated cheese!
  

  Buy the Products Featured in this Recipe:

• Tagliatelle also available Gluten Free Tagliatelle
• Olive Oil
• Parmigiano Reggiano

 

You may also enjoy:

• Spring Pasta
  
• Roman Spaghetti Carbonara

 

Cotechino & Lentil Fritters, from La Cucina Italiana

Fortuna's Sausage & Italian Market Recipes

Cotechino & Lentil Fritters

From La Cucina Italiana

• Cotechino Sausage (pre-cooked)
• 2 Cups of Milk
• 1 Cup of Flour
• Cooked Lentils
• Butter
• 3 small Eggs
• 3 Egg Yolks
• Cornstarch
• Lemon
• Peanut oil
• Salt & Pepper

For the crème, dissolve 2 teaspoons of cornstarch in a tablespoon of warm water. In a small saucepan, heat 1 1/2 cups of milk with some salt, pepper, and the dissolved cornstarch. Once it comes to a boil, stir with a whisk for 3 minutes, then remove from the heat; add the 3 egg yolks, the grated zest of half a lemon, and return to the heat, continuously stirring, for 1-2 minutes, then turn off the heat. In a separate saucepan, heat 1/2 cup of milk with 1/2 cup water, the butter, and a pinch of salt; once it comes to a boil, add the flour and stir vigorously.

Continue stirring until it comes together into a ball that pulls away from the sides of the pot. Remove from the heat and spread it out on a tray to cool. Transfer the batter into a stand mixer, begin mixing, and add the 3 eggs one at a time.

Combine the lentils with the crumbled cotechino sausage, then stir it into the batter, mixing well to combine. Use two spoons to form small balls, then immerse them in plenty of boiling oil and fry until golden. Dry on paper towels and serve hot with the crème anglaise on the side.

Buy the Products Featured in this Recipe:

• Cotechino Sausage

 

 

 

 

You may also enjoy:

• Cavatelli with Italian Sausage and Broccoli
  
• Sausage with Savory Cabbage and Grana Padana

 

 

Pecorino and Artichoke Puffs

FORTUNA'S SAUSAGE & ITALIAN MARKET RECIPES

Pecorino & Artichoke Puff Appetizer

 

Rigatoni with N'duja & Shrimp

FORTUNA'S SAUSAGE & ITALIAN MARKET RECIPES

Rigatoni with N'duja & Shrimp

Ingredients

• 1/4 cup or so olive oil
• 4 cloves of garlic, chopped small
• 1/3 cup Fortuna's n'duja (a spreadable type salami)
• 1 can Mutti Cherry tomatoes
• 1, 400 g bottle tomato passata - we like Mutti
• 1, 28 oz. can San Marzano plum tomato crushed
• handful fresh basil leaves (about 10)
• 1/2 cup good red wine, such as Chianti
• 1/4 – 1/2 cup reserved pasta water
• 1/2 – 3/4 cup heavy or light cream
• 1 lb. of 16-20 count large shrimp, cleaned and deveined
• 1/4 cup grated Locatelli Pecorino Romano cheese, plus more for serving and more the pasta
• 1 lb. of a large pasta such as rigatoni or calamarata
• 1 burrata ball or a dollop of ricotta

Instructions

Put up a pot of water for the pasta. In a large, deep skillet or sauce pan, add the olive oil and garlic. Cook on medium to medium-high until the garlic starts to get golden, then add the nduja, breaking up as it cooks. It will start to melt.

Add the tomatoes to the pan and cook until the tomatoes just start to soften. Add the tomato sauce and the tomato passata. Mix well and turn the heat up to medium high. Tear the basil pieces into small pieces and add to the sauce. Mix well.

Add the pasta to the boiling, salted water. Reserve 1 cup of pasta water.

When the sauce begins to bubble, add the red wine and stir. At this point, look at the consistency of the sauce. You will need to add a minimum of a quarter cup of pasta water, but if the sauce looks thick, add the remaining 1/4 cup . Stir and let cook for 20 minutes.

On low heat, add the cream and cheese to the sauce and stir until incorporated. Add the shrimp to the sauce and let cook about 8-10 minutes until cooked through.

Drain the pasta. Pour the pasta back into the pot and add about 3 tablespoons of Pecorino Romano cheese. Mix well. Then begin to ladle the sauce into the pasta. Mix well.

Transfer to a serving dish and top with a sprinkling of Pecorino and at the last minute add a burrata ball. If you can't find burrata, using a heaping spoon of good whole milk ricotta tastes great too.

 

Calamarata Summer Pasta

Fortuna's Sausage & Italian Market Recipes

Calamarata Summer Pasta

• 1 lb of Calamarata or Paccheri pasta
• Pint of fresh cherry tomatoes or 1 can Mutti Cherry tomatoes (drained)
• Pinch to your taste of red pepper flakes
• Parsley & Basil - tablespoon of each - tear into small pieces - fresh is best
• 4 cloves garlic
• Fortuna's Italian Extra Virgin Olive Oil
• Locatelli grated cheese to top
• Salt

Buy the Products Featured in this Recipe:

• Calamarata Pasta (Imported from Italy - Pasta Conte)
• Paccheri Pasta (Imported from Italy - Pasta Conte)
• Mutti Baby Roma Tomatoes
• Fortuna's Italian Extra Virgin Olive Oil
• Locatelli Pecorino Romano grated cheese

You may also enjoy:

• Roman Spaghetti Carbonara
• Spicy Sausage Calzone with Marinara Dipping Sauce

 

Recipe How-To Videos

Recipe How-To Videos

 

Bucatini all'Amatrician

Fortuna's Sausage & Italian Market Recipes

Bucatini all'Amatrician

• 2 cans of Mutti Roma Tomato or 3 cups of San Marzano tomato
• 1 lb bucatini
• 1/2 - 3/4 cup chopped guanciale
• 3 Tbls or more grated pecorino romano cheese
• 2 dried hot peppers - to taste, but it's meant to be spicy
• Fortuna's extra-virgin olive oil
• salt
• pepper

1. Remove the rind from guanciale, cut it into slices and then strips.
2. Brown the pork cheek in a saucepan with just a drop of olive oil, or cook it in a drop of water, as called for in the original recipe. After a few minutes, add the chopped chillies, the quantity depends on your personal taste.
3. Add the tomatoes and juice. Salt to taste. Cover and cook for about 50 mins.
4. Boil the pasta until al dente, drain and put it back into the hot pan.
5. Add the sauce. Serve immediately topped with some grated pecorino and a pinch of black pepper.

Buy the Products Featured in this Recipe:

• Guanciale
• Bucatini Pasta (Imported from Italy - Pasta Conte)
• Mutti Baby Roma Tomatoes or San Marzano Tomatoes
• Fortuna's Italian Extra Virgin Olive Oil
• Locatelli Pecorino Romano grated cheese

You may also enjoy:

• Roman Spaghetti Carbonara
• Spicy Sausage Calzone with Marinara Dipping Sauce

 

Fortuna's Recipe Page (DRAFT)

 

FORTUNA'S SAUSAGE & ITALIAN MARKET RECIPES
...IT'S ALL ABOUT THE FOOD!

Patti will often offer cooking classes and demonstrate how to make a variety of fresh Italian rope sausages at home, and then how the
handmade sausage can be used in other recipes. Many of our Fortuna Family recipes are online for you to enjoy from your home.

If you would like Patti to teach a class in your area or for a special event please contact her directly at Patti@FortunaSausage.com.

 

From our table to yours - Fortuna's Sausage & Italian Market Recipes

Appetizers,Sides and Small Plates | Pizza, Pasta and Risotto | Entrees and Large Plates

 

Appetizers, Sides & Small Plates

Pasta, Pizza & Risotto

 

 

 

Entrees & Large Plates

 

 

 

 

 

 

SHARE YOUR RECIPES: CLICK HERE TO SUBMIT RECIPES

Follow us for more recipes and ideas:

 

Calabrian Pancetta with Spaghetti, by Rob Chirico

Fortuna's Sausage & Italian Market Recipes

Calabrian Pancetta with Spaghetti
Recipe by Rob Chirico, author of Not My Mother's Kitchen

• 1 tablespoon extra-virgin olive oil
• 1/4 pound Calabrian pancetta thinly sliced and cut into 1/4-inch pieces
• 1 medium onion cut lengthwise in half and then sliced into thin half-moons
• 1 1/2 teaspoons minced garlic (optional)
• 1-1/2 pounds tomatoes chopped, or 1 28-ounce can whole peeled tomatoes
• Coarse or kosher salt and plenty of freshly ground pepper to taste
• 1 pound spaghetti
• 1/2 cup grated Pecorino Romano, with more for serving
• Fresh basil for garnish (optional)

1. Heat the oil over medium heat in a large skillet that will hold all the pasta. Add the pancetta and sauté until it is beginning to brown, 5 to 6 minutes. Be careful, the pancetta is very delicate and can burn easily. Remove it to a paper towel. Add the onion and garlic to the fat and sauté over medium heat until transparent. Sprinkle in the pancetta.
   
   
2. Add fresh tomatoes. If using canned, pour the tomato liquid from the can into your pot, and then gradually crush the tomatoes, pouring more liquid into the pot as you go. Bring to a boil, immediately turn the heat to low, and simmer until the sauce has become somewhat concentrated, about 20 minutes. Add the salt and pepper about halfway through.
   
   
3. When the sauce is nearly done, bring 4 quarts of water to a boil. Salt the water, add the pasta, and cook for about a minute short of the recommended time. Drain the pasta and add it to the skillet along with freshly ground pepper. Continue heating for another minute until the pasta is well-coated, about 5 minutes. Fold in the 1/4 cup of cheese. Serve immediately with more cheese on the side and basil, if desired.

Buy the Products Featured in this Recipe:

• Calabrese Pancetta
• Spaghetti Pasta (Imported from Italy - Giuseppe Cocco)
• Mutti Baby Roma Tomatoes or San Marzano Tomatoes
• Fortuna's Italian Extra Virgin Olive Oil
• Locatelli Pecorino Romano grated cheese

You may also enjoy:

• Roman Spaghetti Carbonara
• Bucatini all'Amatriciana

 

Calabrian Pizza with Olives and ’Nduja

Fortuna's Sausage & Italian Market Recipes

Calabrian Pizza with Olives and ’Nduja

• 4 C. of pizza flour
• 1 2/3 C. of tomato passata
• 1 LB. of mozzarella, shredded or cubed
• 2 1/2 TBSP. of dried starter yeast
• 1/2 TSP. of sugar
• Kalamata olives - pitted
• ’Nduja (spicy Calabrian salami from Fortuna's)
• Dried chili pepper flakes (optional)
• Fresh Garden Basil (a few leaves torn by hand)
• Extra virgin olive oil

1. Mix the flour with 1 1/4 cups of warm water, the yeast and sugar. Then add 3 teaspoons of salt and 1/2 teaspoon of dried chili flakes. Shape the dough into a ball, place it in a bowl, cover with cellophane, and let rise for 2 hours.
   
   
2. Roll out the dough into an oiled baking sheet and let it rise for another 20 minutes, covered with a kitchen towel (as nana called it- mopine). Season the tomato passata with a drizzle of olive oil, a handful of basil leaves, pinch of oregano, a little salt, and a pinch of dried chili pepper depending on how spicy you want to make it. Spread the tomato sauce over the dough and bake at 450°F for 15 minutes. Remove the pizza from the oven. Top with chunks or shredded mozzarella and the kalamata olives, then broil for 5 minutes.
   
   
3. Remove from the oven, finishing off with basil leaves and a few teaspoons of ’nduja. Serve immediately.

Buy the Products Featured in this Recipe:

• 'Nduja Calabrese Spreadable Salami
• Caputo "Tipo 00" Flour
• Tomato Passata
• Fortuna's Italian Extra Virgin Olive Oil

You may also enjoy:

• Rigatoni with 'Nduja & Shrimp
• Calabrian Pancetta with Spaghetti

 

Lagane & Chickpeas, Calabrian Style

Fortuna's Sausage & Italian Market Recipes

Lagane & Chickpeas, Calabrian Style

• Lagane Pasta
• 9 oz. of dried chickpeas (fully cooked)
• 2 oz. of guanciale or Calabrese pancetta
• 1 oz. of dried sweet chili pepper
• 4 ripe tomatoes or 1 can of San Marzano plum tomatoes
• 1/2 dried hot chili pepper
• Garlic - 2-3 cloves chopped
• Parsley - chopped fresh
• Vegetable broth- about 1-2 cups
• Extra virgin olive oil
• Salt to taste

1. For the sauce: In a saucepan, sauté 2-3 cloves of crushed garlic, the cubed guanciale or pancetta, chili peppers, chopped tomatoes, a tablespoon of chopped parsley, and a pinch of salt in 1/4 cup of olive oil for 5 minutes.
   
   
2. Add in the cooked chickpeas and let simmer, stirring, for 2 minutes. Then add a few ladles of of vegetable broth and continue cooking for another few minutes.
   
   
3. Cook the Lagane pasta in a large pot of salted boiling water for 5-6 minutes and strain. Add it into the chickpea sauce and serve, topped with a drizzle of olive oil and chopped parsley to taste.

Buy the Products Featured in this Recipe:

• Lagane Pasta
• Guanciale or Calabrian Pancetta
• San Marzano Tomatoes
• Dried Chickpeas
• Chili Peppers
• Fortuna's Italian Extra Virgin Olive Oil

You may also enjoy:

• Bucatini all'Amatriciana
• Calabrian Pancetta with Spaghetti

 

Paccheri alla Bolognese

Fortuna's Sausage & Italian Market Recipes

Paccheri alla Bolognese

• Paccheri Pasta
• 1 Can Of Peeled Plum Tomatoes
• 3 Tomato Paste
• 4 Cloves Fresh Garlic - Minced
• A little Butter
• 2 Slices of Prosciutto Di Parma - must be cut into small pieces
• 1 Small Package of "Meatloaf Mix" (Ground Beef)
• 1 Yellow Onion - Small Diced
• 1 Stalk Celery - Small Diced
• 1 Whole Carrot (peeled) or 8 Baby Carrots - Small Diced
• 1 Cup of Dry Red Wine
• 1 Cup of Chicken Stock
• 1 Freshly Chopped Parsley
• Cream
• Salt & Pepper to Taste
• 1/4 Cup Fresh Ricotta for the topping
• Parmesan or Pecorino Romano

Buy the Products Featured in this Recipe:

• Paccheri Pasta
• Prosciutto di Parma
• San Marzano Tomatoes
• Tomato Paste
• Parmesan or Pecorino Romano

You may also enjoy:

• Bucatini all'Amatriciana
• Calabrian Pancetta with Spaghetti

 

Pasta e Fagioli

Fortuna's Sausage & Italian Market Recipes

Pasta e Fagioli

• 1 lb Tubetti pasta
• 1 lb dry Cannellini or Borlotti beans (cooked)
• 1/4 cup or bit more olive oil
• 4 oz Pancetta or Fortuna's Dry Sausage
• 1 medium onion, chopped
• 4-6 cloves chopped garlic
• 2 cups Passata
• Grana Padano & Romano Pecorino

Buy the Products Featured in this Recipe:

• Tubetti Lisci Pasta
• Cannellini Beans or Borlotti Beans
• Pancetta or Fortuna's Dry Sausage
• Tomato Passata
• Grana Padano or Pecorino Romano

You may also enjoy:

• Bucatini all'Amatriciana
• Calabrian Pancetta with Spaghetti

 

Cotechino & Lentils

Fortuna's Sausage & Italian Market Recipes

Cotechino & Lentils

• 1 piece/ 1 box Fortuna's Cotechino Sausage, Imported from Italy
• 2 tbs Olive Oil
• 3 tbs finely chopped onion
• 1 medium carrot, finely chopped
• 1 large celery stalk, fine chopped
• 2 garlic clove, gently smashed and peeled
• 1 1/2 cups small lentils, rinsed and drained
• 1 bay leaf / sprig of rosemary
• Salt and freshly ground black pepper to taste

Buy the Products Featured in this Recipe:

• Fortuna's Cotechino Sausage
• Fortuna's Extra Virgin Olive Oil
• Lentils

You may also enjoy:

• Bucatini all'Amatriciana
• Calabrian Pancetta with Spaghetti

 

Farro Soup

Fortuna's Sausage & Italian Market Recipes

Farro Soup

• 1 lb Rustichella whole grain farro
• 4 tbs Extra Virgin Olive Oil
• 1 tsp Anchovy Oil
• Dried Oregano

 

Buy the Products Featured in this Recipe:

• Rustichella d'Abruzzo Whole Grain Farro
• Fortuna's Extra Virgin Olive Oil
• La Ferre Extra Virgin Anchovy Oil
• Azienda Agricola Filippone Dried Oregano

You may also enjoy:

• Sausage and Lentil Soup
• Tuscan Soup developed by Mary Ann Esposito

 

Calabrian Vegetable Soup

Fortuna's Sausage & Italian Market Recipes

Calabrian Vegetable Soup

• A loaf of Italian bread (any style)
• 1 lb. potatoes (Idaho or Russet); peeled and diced
• 1 lb. Chopped spinach
• 1 lb. Swiss chard
• 1 lb. Escarole
• 1 lb. Chicory
• (all boiled in salted water, cooled and chopped)
• ½ lb. Sweet Onions
• 1 cup diced Vidalia onions
• 1/2 cup chopped scallions
• 1 lb. carrots, peeled and diced
• 1 lb. celery, diced
• 2 Bay Leaves
• Calabrian chili flakes
• Fortuna's Extra Virgin Olive Oil
• Salt and pepper

 

Buy the Products Featured in this Recipe:

• Fortuna's Extra Virgin Olive Oil
• Calabrian chili flakes

You may also enjoy

• Sausage and Lentil Soup
• Farro Soup

 

Mezze Manche with Guanciale

Fortuna's Sausage & Italian Market Recipes

Mezze Manche with Guanciale

• 1 LB. of Pasta Conte Mezze Maniche - plain or whole wheat
• 8 OZ. of baby spinach
• 1 1/2 cups Locatelli Pecorino cheese, grated
• 4 OZ. of guanciale, thinly sliced
• 2 OZ. of sun-dried tomatoes, dry and chopped
• 1 TBSP. of Wine Vinegar
• Fortuna's Extra Virgin Olive Oil
• Salt

 

Buy the Products Featured in this Recipe:

• Pasta Conte Mezze Maniche
• Fortuna's Extra Virgin Olive Oil
• Guanciale
• Locatelli Pecorino cheese
• Volpaia Wine Vinegar
• Tutto Calabria Sun Dried Tomatoes

You may also enjoy

• Penne Rustica
• Bucatini all'Amatrician

 

Stuffed Mushrooms

Fortuna's Sausage & Italian Market Recipes

Stuffed Mushrooms

A favorite recipe of ours from La Cucina Italiana - Sausage & Mushrooms, a marriage made in heaven.

Which mushrooms are best?
The subtle sweetness and the firm texture of champignons or white button mushrooms, work well for the stuffing. Clean them and remove the stalks–set the stalks aside to use later in the filling.

The sausage filling
Ingredients:

• Mushroom stems
• Italian sausage (casings removed)
• Chopped parsley
• Minced garlic
• Pinch of salt
• Breadcrumbs
• To amp up the flavor factor, add some grated pecorino or provolone cheese. Avoid mozzarella since its watery texture will prevent the mushrooms from cooking properly.

The breadcrumbs
Mix the breadcrumbs with oil, chopped herbs, and a pinch of salt, and sprinkle them over the stuffed mushrooms.

 

Buy the Products Featured in this Recipe:

• Fortuna's Extra Virgin Olive Oil
• Fortuna's Italian Sausage
• Locatelli Pecorino Romano cheese
• Auricchio Provolone cheese

You may also enjoy

• Sausage and Lentil Soup
• Farro Soup

 

Short Ribs Over Polenta

Fortuna's Sausage & Italian Market Recipes

Short Ribs Over Polenta

• 4-5 lb Short Ribs
• Approx. 1/4 cup extra virgin olive oil
• 1 cup carrots, diced or sliced thin
• 1 large yellow onion, chopped
• 3 cloves garlic
• 1 cup good red wine - something you’d drink
• 2 28 oz cans of Vantia Plum Tomatoes
• 2 400 gram cans of Mutti Cherry Tomatoes
• 2 tbsp Mutti Tomato Paste
• Oregano, bay leaf, salt and pepper
• Instant Polenta

Buy the Products Featured in this Recipe:

• Vantia San Marzano Plum Tomatoes
• Mutti Tomato Paste
• Mutti Cherry Tomatoes
• Bay leaf
• Fortuna's Extra Virgin Olive Oil
• Instant Polenta

 

You may also enjoy:

• Bucatini all'Amatriciana
• Calabrian Pancetta with Spaghetti

 

 

Fortuna's Sausage & Italian Market Recipes

Bucatini Con Sarde

Buy the Products Featured in this Recipe:

• Cuoco's Seasoning
• Bucatini
• Fortuna's Grated Parmesan Cheese
• Olive Oil

You may also enjoy:

• Penne Rustica
• Cavatelli with Italian Sausage and Broccoli

 

Pasta Bolognese

Fortuna's Sausage & Italian Market Recipes

Pasta Bolognese

• 1/4 pound Calabrian pancetta chopped fine
• 1 small onion, chopped fine
• 1 medium carrot, chopped fine
• 1 medium rib celery, chopped fine
• 3 tablespoons good extra-virgin olive oil
• 1 pound ground veal
• 1 pound ground pork loin
• 1/2 to 1 tsp fine sea salt
• 1/2 tsp ground black pepper
• 2-3 tablespoons Mutti tomato paste
• 1 cup dry red wine, good quality that you'd drink
• 1 cup whole milk or cream
• 1 pound Eliconi Pasta (cooked - reserve 1 cup of pasta water)

• Cook Eliconi pasta and reserve some pasta water - set aside
• Heat the olive oil in a heavy duty Dutch-oven-type pot.
• Cook the pancetta and chopped vegetable mixture over low heat uncovered for 15-20 minutes until carrot is tender, stir often so not to stick.
• Add the ground pork & veal, stir frequently until cooked through. Add the tomato paste & the wine to the meat and mix well.
• Simmer on low for approx 30-40 minutes, if it gets too dry add a little pasta water. After about 20 minutes add the whole milk or cream little at a time, stirring constantly. Do not boil , keep heat low
• The mixture should be complete once milk is added and should be a thick sauce. Add cooked pasta to sauce mixture and mix coating all of it well. Let pasta sit for 5 minutes to absorb all sauce flavors

Buy the Products Featured in this Recipe:

• Calabrese Pancetta
• Eliconi Pasta (Imported from Italy - Pasta Conte)
• Mutti Tomato Paste
• Fortuna's Italian Extra Virgin Olive Oil

You may also enjoy:

• Roman Spaghetti Carbonara
• Bucatini all'Amatriciana

 

Stuffed Calabrese Focaccia with Anchovies and Olives

Fortuna's Sausage & Italian Market Recipes

Stuffed Calabrese Focaccia with Anchovies and Olives

• 4 cups of all-purpose flour
• 1 oz brewer's yeast
• 1 tsp of salt
• Extra virgin olive oil
• 5 of mozzarella (cubed)
• 8 Calabrese Anchovies
• 8 pitted Bella Cerignola Olives or Calabrese Olives
• Mixed Herbs: basil, oregano, rosemary & more crushed hot pepper if you like it hot

1. Dissolve yeast and salt in 1 1/4 cups warm water. Pile flour, in a mound on a flat work surface. Make a well in the center. Pour yeast mixture into the well. Add 3 Tbsp. oil and knead the dough until it is even and elastic (around 10-15 minutes). Cut a cross into the top and let rise in a warm place for around 1 hour.
   
   
2. After the hour, grease a 10-12” pizza pan Extend half the dough by hand and transfer to the pan.
   
   
3. Chop the anchovies & cut the mozzarella into small cubes and sprinkle over the dough along with anchovies and a handful of herbs.
   
   
4. Extend the remaining dough by hand and place over filling, pressing along the dough edge to seal, Sprinkle with green olives, a few rosemary needles and a big pinch of salt. Drizzle with olive oil and let rise for around 30 minutes.
   
   
5. In the meantime, preheat the oven to 475°F. Bake focaccia for 15-20 minutes. Serve warm.

Buy the Products Featured in this Recipe:

• Bella di Cerignola Olives
• Calabrese Olives
• Calabrese Anchovies
• Fortuna's Italian Extra Virgin Olive Oil

You may also enjoy:

• Rigatoni with 'Nduja & Shrimp
• Calabrian Pancetta with Spaghetti

 

Calabrian Onion Soup (Licurdia)

Fortuna's Sausage & Italian Market Recipes

Calabrian Onion Soup (Licurdia)

• 6 red onions - if you can find Tropea onions, it’s the best - but any sweet red onion will work
• 2 potatoes
• 4-8 slices or shredded Caciocavallo cheese - to cover bowl
• 1/4 cup grated Pecorino Romano cheese
• Taralli or Italian Bread
• Fortuna's Extra Virgin Olive Oil
• Salt

 

Buy the Products Featured in this Recipe:

• Fortuna's Extra Virgin Olive Oil
• Caciocavallo Cheese
• Pecorino Romano cheese
• Taralli

You may also enjoy

• Sausage and Lentil Soup
• Farro Soup
• Calabrian Vegetable Sou

 

Pici With Sausage and Broccoli Rabe Ragù

 

Pasta Bolognese2

Fortuna's Sausage & Italian Market Recipes

Pasta Bolognese

• 1/4 pound Calabrian pancetta chopped fine
• 1 small onion, chopped fine
• 1 medium carrot, chopped fine
• 1 medium rib celery, chopped fine
• 3 tablespoons good extra-virgin olive oil
• 1 pound ground veal
• 1 pound ground pork loin
• 1/2 to 1 tsp fine sea salt
• 1/2 tsp ground black pepper
• 2-3 tablespoons Mutti tomato paste
• 1 cup dry red wine, good quality that you'd drink
• 1 cup whole milk or cream
• 1 pound Eliconi Pasta (cooked - reserve 1 cup of pasta water)

• Cook Eliconi pasta and reserve some pasta water - set aside
• Heat the olive oil in a heavy duty Dutch-oven-type pot.
• Cook the pancetta and chopped vegetable mixture over low heat uncovered for 15-20 minutes until carrot is tender, stir often so not to stick.
• Add the ground pork & veal, stir frequently until cooked through. Add the tomato paste & the wine to the meat and mix well.
• Simmer on low for approx 30-40 minutes, if it gets too dry add a little pasta water. After about 20 minutes add the whole milk or cream little at a time, stirring constantly. Do not boil , keep heat low
• The mixture should be complete once milk is added and should be a thick sauce. Add cooked pasta to sauce mixture and mix coating all of it well. Let pasta sit for 5 minutes to absorb all sauce flavors

Buy the Products Featured in this Recipe:

• Calabrese Pancetta
• Eliconi Pasta (Imported from Italy - Pasta Conte)
• Mutti Tomato Paste
• Fortuna's Italian Extra Virgin Olive Oil

You may also enjoy:

• Roman Spaghetti Carbonara
• Bucatini all'Amatriciana

 

Pecorino and Artichoke Puffs

FORTUNA'S SAUSAGE & ITALIAN MARKET RECIPES

Pecorino & Artichoke Appetizer

 

Fregola Sarda With Sausage and Mushrooms

FORTUNA'S SAUSAGE & ITALIAN MARKET RECIPES

Fregola Sarda With Sausage and Mushrooms

 

Fregola Sarda With Sausage and Mushrooms

FORTUNA'S SAUSAGE & ITALIAN MARKET RECIPES

Fregola Sarda With Sausage and Mushrooms

 

Gazpacho

Fortuna's Sausage & Italian Market Recipes

Gazpacho, Using Vantia D.O.P. San Marzano

• One 28 OZ. tin Vantia DOP San Marzano Tomato **including puree in tin**
• 2 TBSP Vantia E.V.O.O.
• 1 Medium Cucumber, Seeds and Skin removed, in small dice.
• 1/2 Green Bell Pepper, in small dice.
• 1/2 Yellow Bell Pepper, in small dice.
• 1 Large Shallot, in small dice.
• 2 Large Garlic Cloves, minced.
• 2 TBSP Sherry Vinegar.
• 1 TBSP Basil, Finely Chopped.
• 1/2 tsp Smoked Paprika.
• 1 tsp Celery Salt.
• Salt & Pepper to taste..

Buy the Products Featured in this Recipe:

• Fortuna's Italian Sausage
• Olive Oil
• Grated Fortuna's Cheese

 

You may also enjoy:

• Cavatelli with Italian Sausage and Broccoli
  
• Sausage Bake