- 1 quart French Vanilla Ice Cream
- 1 bag Amaretti Cookies
- 1 cup Honey
- 1/2 cup Water
- 1/2 cup Sugar
- 1 tsp Cinnamon
- 1 tsp Lemon Juice
In a saucepan over medium heat, combine water and sugar. When sugar has fully dissolved, add honey, lemon juice and cinnamon. Reduce sauce by about one-third over medium-low heat, stirring often. Remove from heat and allow to cool slightly.
In a small zip lock bag, crush 2 cookies per desired serving amount. Place 2-3 scoops of ice cream in serving bowls. Sprinkle crushed cookies over the ice cream. Generously drizzle sauce over cookies and ice cream. Garnish with additional cookies and serve.
- 4 cups of Water
- 2 cups Arborio Rice
- 1 cube Chicken Bouillon
- 1 capsule Saffron
- ¼ cup Grated Parmesan
- ¼ lb Ground Beef
- 2 tbsp Onion, finely chopped
- ¼ cup Frozen Peas
- ¼ cup Tomato Sauce
- 2 cups Seasoned Breadcrumbs
- 1 cup Plain Breadcrumbs
- 2 eggs, beaten
- ½ cup Shredded Provel
Vegetable Oil Directions: In a large pot, bring the water, rice, and bouillon to a boil. Cook until rice is al dente and water is absorbed, stirring frequently. Remove from heat and add saffron and cheese. Mix well and allow to cool to room temperature. In a skillet over medium heat, sauté the ground beef and onion until cooked through. Add tomato sauce and peas. Cook for an additional 2 minutes and remove from heat. Allow to cool to room temperature. Heat vegetable oil in large skillet or fryer to 375°F. Make a small ball of rice in your hand. Press a well into the center and fill with a teaspoon of the filling. Add a small amount of provel. Cover the well with additional rice. Form into a ball. Place a small amount of egg wash in your hand and coat the rice ball. Dip into the seasoned breadcrumbs and then the plain breadcrumbs. Fry in the oil until golden brown. Remove to a paper towel covered dish. Repeat with remaining rice, filling, and breading. Yield 12-14 rice balls. Garnish with grated Parmesan and serve with marinara sauce.
1 lb DiGregorio’s Mild or Hot Italian Sausage
4 Deli Buns
1 jar BBQ sauce
1 med yellow onion, sliced
1 Red Pepper, sliced
1 Green Pepper, sliced
3 – 4 Tbsp DiGregorio’s Extra Virgin Olive Oil
1 Tbsp Granulated Garlic
1 pinch of Crushed Red Pepper Flakes
Core and slice red and green peppers.
In a large skillet over medium heat, add olive oil. Add onion, peppers, garlic, and crushed red pepper flakes. Sauté until peppers are tender. Remove from heat and set aside.
Grill the Italian Sausage until cooked through. Do not poke holes in the casing while grilling as this can dry out the meat. Baste with BBQ sauce as desired. Place on deli buns, garnish with peppers and onions, and serve.
4 pc 1 1/2” French Cut Veal Chops
- 2 Tb Extra Virgin Olive Oil
- 1 cube Chicken Bouillon
- 1 Tb Chopped Garlic
- 2 cups Fresh Spinach
- 1/4 lb Imported Italian Fontina
- 1/2 cup DiGregorio Seasoned Bread Crumbs
- 2 eggs, beaten
1 btl Isola Walnut Pear Balsamic Glaze
In a large skillet over medium heat, warm olive oil and chicken bouillon. Add garlic. Simmer for 2-3 minutes. Add spinach and fontina. Cook until spinach has wilted. Remove from heat and set aside.
Butterfly the Veal chops. Spoon approximately 1-2 tbs of stuffing into chops. Dip chop into egg and then bread crumbs. Reheat skillet that was used for the stuffing. Use additional olive oil if needed. Over medium heat, lightly brown the chops, turning once.
Preheat oven to 350° F. Place chops in a large baking dish. Bake for 30-35 minutes or until fork tender. Remove from oven. Drizzle with Balsamic Glaze and serve.
- 1 pkg Chunky Lobster Ravioli *
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Minced Garlic
- 2 cups Fresh Spinach
- 1 can San Marzano Diced Tomatoes, drained and rinsed
- 1 qt Di Gregorio’s Alfredo Sauce, thawed
- Di Gregorio’s Grated Asiago (optional)
In a pot of salted, boiling water, cook the ravioli. Drain and set aside.
In a large skillet over medium heat, warm the olive oil. Add the garlic, spinach and tomatoes. Sauté until spinach is lightly wilted. Add the Alfredo sauce. Heat through, toss with ravioli, sprinkle with grated Asiago, and serve hot with warm garlic bread.
* Substitute the Lobster ravioli with any of our seafood or vegetable ravioli.
- 1 loaf Marconi Short Italian Bread
- 1 lb Di Gregorio Bulk Italian Sausage
- 1 can 15 oz Pizza Sauce
- 1 can 2.25 Sliced Ripe Black Olives
- 1 can Sliced Mushrooms (Fresh Mushrooms can be used)
- 3/4 lb Shredded Provel & Mozzarella Mix
- Grated Parmesan
Preheat oven to 350°F.
In a skillet over medium heat, cook Italian sausage. Crumble and set aside.
Slice bread lengthwise. Spoon pizza sauce evenly over bread. Top with sausage, mushrooms, and black olives. Spread cheese mixture evenly over toppings. Sprinkle lightly with oregano and parmesan.
Bake for 15 minutes. Serve hot.
- 1 lb DiGregorio’s Italian Chicken Sausage
- 1 ½ tablespoons Extra Virgin Olive Oil
- 5 cloves garlic
- ½ cup white wine
- 3 (14 ounce) cans Cento chicken broth
- 1 pkg DiGregorio’s cheese tortellini
- 1 ¼ cups fresh red tomatoes, chopped
- 6 oz baby spinach leaves
- 1 tablespoon unsalted butter
Heat soup pot/Dutch oven with ½ tsp of oil to coat and sauté chicken sausage until browned. Remove from pan and slice into small pieces.
Meanwhile, finely mince the garlic cloves
Heat remaining oil in pan, add garlic and sauté for 30 seconds, stir in wine and broth and bring to a boil. Cook for about 2 minutes, then add tortellini. Cook for another 5 minutes and then stir in spinach and tomato. Cook until the spinach wilts, about 2 minutes
Add sausage to the soup, cook for an additional 5 minutes. Add the butter. Serve when butter is melted
- 1 lb DiGregorio’s bulk Salsiccia
- 1 medium onion, chopped
- 2 cans (8 oz) Dei Fratelli Tomato Sauce
- 1 can (15 oz) Dei Fratelli chopped Mexican tomatoes, undrained
- 1 can (16 oz) kidney beans, drained & rinsed
- 1 cup water
(less or more depending on desired thickness)
- ½ cup Grated Parmesan Cheese
- 1 Tbsp. chili powder
- 1 Tbsp. cumin
- 1 cup shell or small size pasta
Brown meat and onion in large saucepan; drain.
Add tomato sauce, undrained Mexican tomatoes, water, pasta, beans, ¼ cup grated parmesan cheese, cumin, and chili powder; stir. Cover; cook on medium heat 10 to 12 minutes or until pasta is tender, stirring occasionally.
Sprinkle with remaining parmesean cheese just before serving.
Servings 4 – 6
- 4 Pork or Veal Shanks, cut 3-inches thick
- Black Pepper
- 6 Tbs Di Gregorio Extra Virgin Olive Oil
- 1 Carrot, sliced
- 1 Onion, diced
- 1 Celery stalk, sliced
- 2 cups Di Gregorio Marinara Sauce
- 1 can Chopped Tomatoes
- 2 cups Chicken broth
- 2 cups Dry White Wine
Preheat the oven to 375°F. Season the shanks with salt and pepper. In a large oven safe pan over medium-high heat, heat the olive oil. Place the shanks in the pan and brown evenly for 12-15 minutes. Remove the shanks and set aside.
Reduce the heat to medium and add the carrots, and celery. Cook until golden brown, stirring often. Add the marinara, chicken stock, chopped tomatoes, and wine. Bring to a boil. Return the shanks to the pan. Cover pan with foil and cook for 2 hours. Meat should be fork tender. Remove from oven, allow meat to stand for a few minutes, and transfer to a serving platter.
- 1 loaf Marconi French Bread
- 1/2 lb Robiola cheese
- 3/4 lb Proscuitto, thinly sliced
- 3 Tbs Di Gregorio extra virgin olive oil
- 6 Tbs Di Gregorio Muffalata spread
- 1 can chopped Carmelina tomatoes (drained)
- 4 Tbs fresh basil, chopped
- drizzle lightly with Di Gregorio balsamic vinegar
Preheat oven to 350°F. Slice bread on the diagonal in about 1 – 1 1/2 inch slices. Toast bread. In a small bowl, mix olive oil with muffalatta spread. Set aside. In a bowl, combine the Carmelina tomatoes and fresh basil. Set aside. Once the bread is lightly toasted, spread a thin layer of robiola on each slice of bread then top with a half slice of prosciutto. Spoon olive oil and Muffalata mixture on top of the prosciutto. Spoon tomato mixture on top of muffalata and drizzle lightly with balsamic vinegar.
- 1/2 lb fresh pizza dough
- 1/2 lb Di Gregorio’s bulk salsiccia
- 3 T Extra Virgin Olive Oil
- 2 large Baking Potatoes, peeled, halved, sliced
- 1 pkg. Spinach, thawed, drained, patted dry
- 1/2 cup Julienne cut Sundried tomatoes,
- 1/2 cup Pizza Sauce
- 1 tsp. Garlic, minced
Preheat oven to 350 degrees. In a large skillet, warm 2 tablespoons of olive oil. Sauté salsiccia and potatoes until tender. Add spinach, tomatoes, and garlic. Combine well and salt and pepper to taste. Continue to simmer until any excess liquid has reduced. Set aside.
On a floured surface, roll out the dough into a large, thin rectangle. Spread a thin layer of pizza sauce on the prepared dough, leaving a 2-3 inch gap from one end of the rectangle. Spread the salsiccia mixture evenly across the prepared dough. Roll the dough into a tube, tucking in the edges as you roll. Place dough roll seam side down onto a large, greased baking sheet. Lightly brush remaining olive oil all over dough. Bake for 25-30 minutes or until dough is golden brown. Remove from oven, slice diagonally, and serve hot. Serves 4.
- 6 links DiGregorio mild Salsiccia
- 1 lb Frozen Bread dough
- ¼ cup Extra Virgin Olive Oil
- 1 med Onion
- 1 lg Green Pepper
- 14 oz Carmelina Cherry Tomatoes
- 2 tbsp Chopped Garlic
- ¼ tsp Oregano
- ¼ cup 00 Flour
Heat oven to 400°.
In a large skillet, fry the salsiccia evenly until cooked through. * Set aside. On a cutting board, sprinkle the 00 flour. Roll out dough ¼” thick. Cut into 6 – 5×5 squares. Place a link of Salsiccia into the center of dough square. Wrap salsiccia “in a blanket”.
Place on baking sheet covered with parchment paper. Brush evenly with olive oil. Bake for 20-25 minutes or until golden.
While salsiccia is baking, sauté the onions, green peppers, garlic until tender. Add tomatoes and oregano. Garnish panina with mixture and serve.
* Salsiccia may also be grilled.
- 1 lb Elbow Macaroni
- 2 tsp Oregano
- 4 Tbsp Butter
- 1 cube Chicken Bouillion
- 4 Tbsp Minced Garlic
- Black Pepper
- 2 Tbsp All Purpose Flour
- 1/2 cup Shredded Parmesan
- 4 cups Milk
- Parsley, for garnish
- 1 cup Sundried Tomatoes
- 1/4 lb Fontina, cubed
- 1 ball Fresh Mozzarella, cubed
- 1/4 lb Goat Cheese, crumbled
- 1/8 lb Smoked Mozzarella
- 1 lb Di Gregorio’s Bulk Salsiccia, cooked and crumbled
- 1 pkg Panna di Cucina
Preheat oven to 325° F. In a pot of boiling, salted water, cook elbows until just tender. Drain and rinse well with cold water. Set aside.
In a heavy saucepan, melt butter and chicken bouillion. Add garlic. Add flour and whisk to combine. Cook for 2-3 minutes over medium heat. Add milk, stirring slowly. Simmer for 5-10 minutes. Add tomatoes, fontina, mozzarella, goat cheese, smoked mozzarella, and salsiccia. Add Panna and season with oregano, basil, salt, and pepper.
Place elbows in a 9 x 13 baking dish. Pour sauce over elbows and gently stir to combine. Cover with foil and bake for 25-30 minutes. Sprinkle with parmesan and parsley. Serve hot.
4 large Green Peppers
1/2 lb Di Gregorio Mild Italian Salsiccia
1/2 lb Ground Beef
3/4 lb Italian Fontina
1 tbsp Extra Virgin Olive Oil
1 tbsp Chopped Garlic
1 can Diced San Marzano Tomatoes
1 cup Di Gregorio Seasoned Breadcrumbs
1/2 cup Fresh Grated Parmesan
Preheat oven to 350* F.
Remove tops and core of green peppers. Remove stem, dice the tops and set aside. In a large skillet, heat olive oil. Add salsiccia, ground beef, and diced green peppers. After salsiccia and beef are cooked through, add tomatoes and garlic. Once the tomatoes have been reduced, remove from heat. Add breadcrumbs and fontina. Mix thoroughly. spoon mixture evently into the ppepers and top with parmesan and parsley. Bake for 30 minutes and serve.
- 1 package Alessi Risotto alla Milanese mix
- 1/2 lb Shrimp – peeled, deveined, and tails removed
- 1 tbsp Butter
- 1/2 cup Water
- 1/4 cup Shredded Parmesan
Prepare risotto mix according to package instructions. When rice is beginning to soften, add butter, shrimp, and water. Stir well. Once shrimp is cooked, remove from heat, and transfer to serving bowl. Garnish with shredded parmesan and serve hot.
- 2 lbs. DiGregorio Italian Salsiccia, cut into 1/2 –inch pieces
- 1 tsp. DiGregorio’s Extra Virgin Olive Oil
- ½ tablespoon minced garlic
- 12 oz. chili sauce
- 12 0z. grape jelly
- ½ Tbsp. crushed red pepper
- ½ Tsp. cayenne pepper
Pour the oil in a small saucepan and Heat over medium heat. When the oil is hot, add the garlic and sauté for 30 seconds. Then add the chili sauce and grape jelly and mix together. Cook for 10 minutes on medium heat, stirring frequently.
Place the sausage in your slow cooker.
Add the spices to the sauce mixture stir and then pour it over the sausage. Cover and cook for 1 ½-2 hours on high, or until the sausage is hot and the sauce is bubbly. Stir once after 1 hour.
- 4 Tilapia fillets 2 cups Fresh Spinach
- Fresh Ground Black Pepper 1 Tbs Capers
- Kosher Salt 1 jar Roasted Red Peppers, julienne
- 2-3 Tbs Extra Virgin Olive Oil 1/4 cup Dry Sicilian Black Olives
- 3-4 Green Onion stalks, chopped 1-2 Tbs Marsala
- 2 Tbs Truffle Butter 4-5 Tbs Cream of Balsamic
Season Tilapia to taste with black pepper and salt.
In a large skillet over medium heat, warm olive oil. Sauté tilapia until translucent. Remove tilapia from the skillet and set aside. Add onions and truffle butter to skillet. Caramelize the onions. Add spinach, capers, peppers, and olives. Splash with Marsala. Add Balsamic cream. Cook until spinach has wilted and mixture is well combined. Return tilapia to the skillet. Warm through and transfer to a serving platter.
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 medium clove garlic, minced
- 4 to 6 ounces thinly sliced mushrooms
- 2 tablespoons flour
- 1/4 cup Marsala wine
- 1 can, or about 1 1/2 cups beef broth
- salt and pepper, to taste
- 4 veal chops, 3/4 to 1-inch thick
- salt and pepper or seasoning blend with salt
Add olive oil and butter to heavy saucepan over medium-low heat. Add mushrooms; saute until mushrooms are just tender. garlic and sauté for 1 minute longer. Add flour and cook, stirring, for about 30 to 60 seconds, until flour is well incorporated into the butter and vegetable mixture.
Add beef stock and Marsala; cook until thickened and slightly reduced. Add a little freshly grated pepper; taste and add salt, if necessary.
Season veal chops on both sides with salt and pepper or seasoning blend.
In a stove top grill pan or frying pan, sear the veal chops for 3 to 4 minutes on each side. Arrange chops in a baking dish, or leave in the same skillet if it can go into the oven. Pour sauce over the chops and pop into the oven. Bake for about 15 minutes at 375°.