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Penne Pistachio for 4Penne 1 lb.Brontedolci Pesto 190 gChopped Pistachio to tasteSalt to tastePREPARATION: Put a saucepan on the med heat with water and bring to a boil. Cook the pasta for the cooking time indicated on the package.Drain the pasta when it is almost cooked, or al dente. Then pour the pasta back into the pot, put it on the heat, add the pesto and mix well for about 30 seconds, seasoning all the pasta.For those who wish, it can also be seasoned together with the pesto with …

1 hr, 10 min    Yield: 12  A Sicilian staple, Arancini are Italian rice balls, stuffed, coated with bread crumbs and deep ... 1-1/2 cups of Arancini grain rice3 cups of water5 Tbsp. butter2 extra large eggs or 3 medium eggs - beaten3/4 cup grated Locatelli Pecorino Romano 2 teaspoons dried parsley3/4 teaspoon garlic saltfresh cracked black pepper to taste1/2 cup frozen baby peas rinsedAbout 1/2 cup whole mozzarella cheese cut into 1/2 inch cubes1-1/2 cups Italia …

Pesto ingredients3 cups of fresh basil leaves3 large cloves garlic, peeled1/3 teaspoon kosher salt1/3 cup extra virgin olive oil (plus more for covering)1/4 cup of pine nuts2 tablespoons grated parmigiano reggiano2 tablespoons grated locatelli pecorinoPasta ingredientsKosher salt for pasta pot1 pound of trofie pasta1/4 cup grated blended cheese1/4 cup grated grana padano or pecorinoPesto instructions:1. Crush the basil, garlic cloves with salt in a mortar and …

Ingredients:  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 Directions:  Heat 1/4 cup of extra-virgin olive oil in a pan along with a chopped cloves of garlic …

Ingredients: 1 cup 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: Pre-cook the rice: Bring salted water to a boil. Add rice to the boiling water, and cook until al dente, approximately 12 minutes. Drain rice, and spread lightly with …

Traditional this Maritati pasta dish is made with cacioriccota but at Fortuna's we are always looking for new ways to incorporate our best selling products, so.... we grated caciocavallo from Sicily, a nice dry cheese and it was delicious!!1 lb cooked Maritati PastaA jar of Fortuna's Marinara (or your own)1/2 lb grated CacciocavalloOlive Oil1 clove of chopped garlicHot or Sweet Calabrian Pepper (optional)Salt for pasta, chopped basil for toppingPasta water- save 1/2 cupC …

Tuscan Bean Salad with Soppressata By Mary Ann Esposito, Ciao Italia  Tuscan Bean Salad with Soppressata                Insalata di Fagioli e Soppressata alla Toscana  Serves 8 1-1/2 cups dried cannellini beans ¼-pound chunk Fortuna's soppressata, diced ¼-cup chopped red …

Note from Patti Fortuna: I found this recipe online and have made it a few times and love it- thought I'd share with you all! Recipe calls for sugar, but I do not use. INGREDIENTS:1 1/2 LB. of peas, shelled 12 OZ. of mezzi rigatoni pasta 11 OZ. of cherry tomatoesSpices:  fresh oregano, salt, marjoram &  lemon  Extra-virgin olive oil - a few tablespoonsMETHOD:  1- Preheat the oven to 300°F. 2- Bring a pot of water to a boil. Score the bottom of t …