NATURES EARTHLY CHOICE FARRO ITALIAN

14 OZ

$4.99

Ingredients:
4 cups of water
10 ounces cup Nature’s Earthly Choice Farro
2 teaspoons salt, plus more to taste
1 pound tomatoes, seeded and chopped
1/2 sweet onion, chopped
1/4 cup snipped fresh chives
1/4 cup chopped fresh Italian parsley leaves
1 large garlic clove, minced
2 tablespoons balsamic vinegar
freshly ground black pepper
1/4 cup extra-virgin olive oil
salt to taste

Directions:
1. Add the tomatoes, onions and chives, and parsley to the Farro as directed on the package, and toss to combine.
2. In the medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
3. The salad can be refrigerated overnight. Bring to room temperature before serving.

For More Recipes, See Our Italian Easter Celebration Page

CAPUTO CHEF’S FLOUR TIPO 00

2.2 LB

$2.99

Cook Time: 10-14 Minutes

Ingredients:

2 Cups of Caputo Chefs Flour
1 Tablespoon Baking Powder
1/2 teaspoon Baking Soda
1 1/2 teaspoons salt
1 Tablespoon Granulated Sugar
6 Tablespoons Unsalted Butter, Cold
3/4 Cup, Plus 1 Tablespoon Heavy Cream

Method:

1. Preheat your oven to 400°
2. Cut the cold butter into small cubes and return them to the refrigerator.
3. In a medium bowl, blend the dry ingredients using a whisk.
4. Add the butter to the dry ingredients and blend using a pastry cutter (you can use a fork or cheese grater if you don’t have a pastry cutter).
5. When the butter is no longer visible and fully coated with dry ingredients add the heavy cream.
6. Blend the heavy cream using a rubber spatula until combined. Do not over mix.
7. Turn your dough onto a floured cutting board and gently fold for 2-3 turns. Do not overwork your dough.
8. Gently roll your dough and use your desired cutter size to cut biscuits. Make those cuts close together and and the dough can be brought back together to cut additional biscuits. Be careful not to overwork your dough.
9. Transfer the cut biscuits to a baking sheet with either parchment paper or a silpat mat and gently brush the biscuits with the remianing heavy cream.
10. Bake at 400° for 10-14 minutes (depending on your cutter size) until slightly browned.
11. Transfer to a cooling rack and ENJOY!

For More Recipes, See Our Italian Easter Celebration Page

MUTTI PEELED WHOLE TOMATOES

28.2 OZ

2/$5 (italian section)

Cook Time: 35 Minutes

Ingredients:
1/4 cup extra virgin olive oil
2 cloves garlic minced
1 tsp red chili flakes
1 can Mutti Whole Peeled Tomatoes (28oz)
1 tbsp thinly sliced fresh basil
1 tbsp of minced fresh parsley
salte to taste
3/4-pound penne pasta, cooked and drained

Method:
1. Heat oil in a large (12-inch) skillet over medium-high heat and sauté garlic and pepper flakes until garlic is golden brown. Squeeze tomatoes to remove excess moisture and stir into skillet. Cover and reduce heat to low.

2. Simmer for about 30 minutes or until sauce has thickened. Stir in bail and parsley and adjust seasoning as desired with salt.

3. Toss with hot cooked pasta and garnish with additional chopped herbs and freshly grated cheese.

4. Serve the delicious penne arrabbiata.

For More Recipes, See Our Italian Easter Celebration Page

NIELSEN MASSEY ORANGE BLOSSOM WATER

4 FL OZ

$5.99

20 min prep, 10 min cook, 1 qt yield

Ingredients:

5 large egg yolks
2 1/2 cups whole milk
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/2 cup granulated sugar, divided
2 teaspoons Nielsen-Massey Tahitian Pure Vanilla Extract
1 teaspoon Nielsen-Massey Orange Blossom Water
1 cup amaretti cookies, crushed

Directions:

1. Place the yolks in a large mixing bowl. Cover the bowl with plastic wrap and set aside until ready to use.
2. In a medium pot, bring the milk, cream, salt, and 1/4 cup of sugar to a rolling boil, stirring continuously.
3. Whisk the remaining sugar into the bowl of yolks until smooth. Gently temper the yolks by slowly adding the hot milk mixture, while whisking constantly. Place the bowl of gelato base over another bowl of ice water and stir until cooled to room temperature. Add the vanilla extract and orange blossom water to the gelato base and stir.
4. Freeze the mixture in an ice cream machine according to the manufacturer’s directions until gelato has a smooth, soft-serve-like texture. Remove the gelato from the machine and fold in the crushed amaretti cookies . Transfer the gelato to an airtight container and store in the freezer for about 12-24 hours before serving.

For More Recipes, See Our Italian Easter Celebration Page