Asian Fettucine Salad
1 10 oz. package Cucina Fresca fettuccine
3 tbsp. sesame oil
1/3 c. light soy sauce
1/3 c. sweet rice vinegar*
1/3 canola oil
3 tbsp. roasted sesame seeds
1 bunch chopped scallion greens
2 medium carrots, peeled and julienned
2 ribs of julienned celery
1 tbsp. chopped cilantro
1/2 tsp. crushed red pepper flakes
Optional add-ins: Grilled chicken, pork or tofu
Meal Preparation: In large bowl combine sesame oil, soy sauce, sweet rice vinegar, canola oil, sesame seeds, cilantro and crushed red pepper flakes. Add carrots, celery and scallions. Cook Fettuccine in boiling salted water for 1 1/2 minutes. Strain and shock in ice water for 3-4 minutes. Strain Fettuccine and add to mixture. If desired, add grilled chicken, pork or tofu. Toss well with tongs. Enjoy immediately or serve later, chilled.
Serves 4-6.
* If sweet rice vinegar is unavailable, mix 1/3 c. rice vinegar with 1 tbsp. sugar
Tortellini with Puttanesca and Grilled Chicken
2 10 oz packages of Cucina Fresca Cheese Tortellini
1 16 oz jar of Cucina Fresca Puttanesca Sauce
2 boneless chicken breasts
Kalamata olives – for garnish
Fresh basil – for garnish
Meal Preparation: Grill chicken and set aside to cool. Cook Tortellini for 4 minutes in boiling salted water. Strain; shock in cold water. Strain; put in bowl. Add jar of Puttanesca (warmed or cold) to Tortellini and toss. Slice chicken and fan on plate. Add pasta salad and garnish with Kalamata olives and fresh basil. Serves 4.
Pear Gorgonzola Ravioli with Orange Vinaigrette
1 10 oz package Cucina Fresca Pear & Gorgonzola Ravioli
1 naval orange
1 large beet
1/2 c. shelled walnuts
4 oz. spring greens, washed
1/2 c. extra virgin olive oil
1 tsp. granulated white sugar
To taste – sea salt and fresh cracked black pepper
Meal Preparation
1. Beet: Peel, cut in to wedges and place in salted boiled water until tender (approx. 20 min. depending on the beet). Strain and cool in ice water; strain. Reserve beet wedges.
2. Walnuts: Heat 1 tbl. extra virgin olive oil in pan, add walnuts, continuously stir nuts with wood spoon until golden brown (approx. 3-5 min.). Transfer walnuts to bowl and immediately add 1 tsp. of sugar and pinch of sea salt and cracked black pepper. Mix well and set aside to cool.
3. Orange Vinaigrette: Squeeze fresh juice from orange in to bowl; slowly whisk in remaining olive oil and add a pinch of sea salt and black pepper to taste. Set aside.
4. Ravioli: Cook in boiled salted water for four minutes. Strain and shock in icy water. Strain and set aside.
5. Greens: Toss with 2 tbl. vinaigrette.
Assemble: Plate greens. Take cooled ravioli and put in bowl and toss with vinaigrette; plate. Put beets in a bowl and coat with vinaigrette; plate. Garnish with walnuts and orange zest.
Basil Cream Penne with Halibut and Roasted Peppers
1 10 oz package Cucina Fresca fresh Penne
1 8 oz jar Cucina Fresca Basil Cream Sauce
4 oz halibut per person (up to 16 oz total)
1 yellow bell pepper
1 red bell pepper
2 tsp. red wine vinegar
2 tbl. extra virgin olive oil
Salt and pepper to taste
Meal Preparation
Clean and cut bell peppers in to bâtonnettes (larger than julienne; 1/4 in. x 1/4 in. and 1-1/2 to 2 in. long). Toss peppers in 1 tsp. extra virgin olive oil, 2 tsp. red wine vinegar and a pinch of salt and pepper. Place peppers on one side of an aluminum-lined cookie sheet.
Coat halibut with extra virgin olive oil and salt and pepper to taste. Place halibut opposite of peppers on the same cookie sheet. Set oven to broil. Broil halibut and peppers for three minutes; pull out from oven and toss peppers, then continue broiling for 2-4 minutes depending on the thickness of the halibut.
Cook penne 4-5 minutes in boiling, salted water. Warm Basil Cream sauce by stirring in pan over the stovetop, or in the microwave with lid off (2 minutes then stir and continue reheating and stirring until desired temperature). Strain cooked penne and toss with warmed sauce.
Plate Basil Cream Penne, peppers and halibut. Enjoy!
Crispy Pear and Gorgonzola Ravioli with Sweet Pea and Tarragon
1 package Cucina Fresca Caramelized Pear and Gorgonzola Ravioli
1 jar Cucina Fresca Sweet Pea and Tarragon Spread*
Meal Preparation:
Fill frying pan 1/2 inch high with canola oil and heat on medium-high until hot. Fry ravioli 1 1/2 minutes on each side and then place on rack or paper towel for thirty seconds. Plate ravioli and serve with dollop of Cucina Fresca Sweet Pea and Tarragon Spread. Serves 4-6 hors d’oeuvres.
*If unavailable, here is a substitute recipe:
Canola oil
1/2 c. sweet peas
1/2 c. butter
Pinch of dry tarragon
Salt and pepper to taste
Preparation: Puree peas in food processor, and then add butter, tarragon, salt and pepper, and pulse a few times until well incorporated.
Our fresh sauces compliment more than just pasta! Let these ideas inspire your inner gourmet.
