A PA S TA L O V E A F FA I R
INFO@AFFINITYSALES.CA | 1-800-658-1461 | AGFOODSERVICE.CA
TABLE OF
CONTENTS 4-5 6 7 8 9 10-11 12-13 14 15 16 17 18-19 20-21 22 23
BLACK TRUFFLE SACCHETTI GNOCCHI WITH SQUASH & KALE LOBSTER RAVIOLI IN CREAM SAUCE QUATTRO FORMAGGI WITH ASPARAGUS & ONIONS SAUSAGE & BROCCOLINI RAVIOLI WITH RED PEPPERS POTATO GNOCCHI WITH SAUTÉED MUSHROOMS ROASTED TOMATO SOUP WITH CHEESE TORTELLINI GNOCCHI WITH SPICY BEER BRAISED PORK SHOULDER BRAISED BEEF RAVIOLI WITH CHIANTI SAUCE BUTTERNUT SQUASH RAVIOLI WITH SAUTÉED KALE GLUTEN-FREE CHICKEN & KALE RAVIOLI MUSHROOM RAVIOLI WITH LIGHT THYME BRODO STRIPED QUATTRO FORMAGGI RAVIOLI WITH CHICKEN SAUSAGE & ASPARAGUS EGG FETTUCCINE WITH SEARED SCALLOPS SPRING TORTELLINI SALAD
A B O U T J O S E P H ’ S G O U R M E T PA S TA WHEN YOU CONTINUOUSLY DO ONE THING RIGHT, DAY IN AND DAY OUT, YOU CAN’T HELP BUT CREATE PERFECTION. JOSEPH’S GOURMET PASTA – AUTHENTIC, ARTISANAL QUALITY, FROZEN PASTA, MORE THAN 20 YEARS IN THE MAKING. JOSEPH’S MADE-FROM-SCRATCH FILLINGS TASTE AS CLOSE AS YOU CAN GET TO MAKING PASTA IN YOUR OWN KITCHEN. THAT’S BECAUSE THEY INSIST ON COOKING WITH TIMEHONOURED, OLD-FASHIONED TECHNIQUES, LIKE FIRE-ROASTING AND CARAMELIZING MUSHROOMS, VEGETABLES AND GARLIC. AT JOSEPH’S GOURMET PASTA, THEY NEVER FORGET THAT IT’S WHAT’S INSIDE THAT COUNTS!
4
|
A PASTA LOVE AFFAIR
BLACK TRUFFLE SACCHETTI
INGREDIENTS • 5 ea Black Truffle Sacchetti Joseph’s Gourmet Pasta, gently boiled until al dente • 1 tbsp Unsalted butter • 1 tsp Garlic. Minced • 1 cup Mushroom, pulsed in a food processor, reserve a few for plating • ¼ cup Chicken Broth • 2 tbsp Whipping cream, warmed • Salt and Pepper to taste
METHOD 1. Heat a skillet with the butter and lightly sauté the garlic. 2. Add the minced mushrooms and cook until pan is dry. Season to taste. 3. Add in the chicken broth and cream and reduce slightly. 4. Pool sauce on the bottom of plate and place al dente sacchetti on top.
R E C I P E C R E AT E D B Y A F F I N I T Y G R O U P C O R P O R AT E C H E F J O R D A N A B R I T T A PASTA LOVE AFFAIR
|
5
GNOCCHI WITH SQUASH & KALE
INGREDIENTS • 1 cup Potato Gnocchi Joseph’s Gourmet Pasta, gently boiled until al dente • 1 tbsp Unsalted butter • 1 tsp Garlic. Minced • ½ cup Butternut squash, diced • ½ cup Kale leaves, chopped • 1 cup Chicken broth • 2 tbsp Whipping cream • 1 tbsp Parmesan, grated
METHOD 1. Heat a skillet with the 1 tbsp of the butter and lightly sauté the garlic. 2. Add the diced butternut squash and the chicken broth, bring to a simmer. 3. Once the squash is soft, add in the chopped kale to wilt. 4. Add in the cream and reduce slightly. 5. Add the al dente gnocchi to the pan and toss to combine. Add in the parmesan and transfer to plate.
R E C I P E S C R E AT E D B Y A F F I N I T Y G R O U P 6
|
A PASTA LOVE AFFAIR
LOBSTER RAVIOLI IN CREAM SAUCE
INGREDIENTS • 6 ea Striped Lobster Joseph’s Gourmet Ravioli, gently boiled until al dente • 1 tbsp Unsalted butter • ½ tbsp Garlic, minced • 2 tbsp White Wine • ½ cup Whipping Cream • Salt and pepper to taste
METHOD 1. Heat a skillet with butter and lightly sauté the minced garlic. 2. Deglaze pan with white wine and reduce to half. Add in cream and continue to reduce. 3. Season with salt and pepper and add in al dente ravioli. Toss to combine.
C O R P O R AT E C H E F J O R D A N A B R I T T A PASTA LOVE AFFAIR |
7
QUATTRO FORMAGGI WITH ASPARAGUS & ONIONS
R E C I P E C R E AT E D B Y A F F I N I T Y G R O U P C O R P O R AT E C H E F J O R D A N A B R I T T
8
INGREDIENTS
METHOD
• 4 ea Striped Quattro Formaggi Joseph’s Gourmet Pasta Ravioli, gently boiled until al dente • 1 tbsp Unsalted butter • 1 tsp Garlic. Minced • ¼ cup Red Onion, julienned • ½ cup Asparagus, trimmed and sliced on the bias • ¼ cup Chicken Broth • 2 tbsp Whipping cream, warmed • Salt and Pepper to taste
1. Heat a skillet with the butter and lightly sauté the garlic. 2. Add the red onion and soften. 3. Add in the asparagus and the chicken broth. Allow to cook slightly. 4. Add the al dente pasta into the pan and toss to combine. Season to taste. 5. Plate and drizzle the warm cream over top.
|
A PASTA LOVE AFFAIR
SAUSAGE & BROCCOLINI RAVIOLI WITH RED PEPPERS
R E C I P E C R E AT E D B Y A F F I N I T Y G R O U P C O R P O R AT E C H E F J O R D A N A B R I T T
INGREDIENTS
METHOD
• 3 ea Sausage and Broccolini Joseph’s Gourmet Pasta Ravioli, gently boiled until al dente • 1 tbsp Unsalted butter • 1 tsp Garlic. Minced • 3 oz Spicy Italian Sausage, casing removed and crumbled • 2 oz Roasted Red pepper, julienne • ¼ cup Chicken Broth • .5 oz Parmesan, shaved for garnish • Torn Basil for garnish
1. Heat a skillet with the butter and lightly sauté the garlic. 2. Add sausage pieces and sauté until cooked. 3. Add in the roasted red pepper and the chicken broth. Allow to cook slightly. 4. Add the al dente pasta into the pan and toss to combine. 5. Garnish with shaved Parmesan cheese and basil. A PASTA LOVE AFFAIR
|
9
CRISPY POTATO
INGREDIENTS • 1 cup Potato Gnocchi Joseph’s Gourmet Pasta, gently boiled until al dente • 3 tbsp Unsalted butter, divided • 1 tsp Garlic. Minced • 1 cup Mushroom, sliced • Salt and Pepper to taste • 2 tbsp Parmesan, grated • 1 tbsp Italian Parsley, chopped
METHOD 1. Heat a skillet with the 1 tbsp of the butter and lightly sauté the garlic. 2. Add the mushrooms and cook well until pan is dry. Season to taste, and remove to a side plate. 3. Add the remaining 2 tbsp of butter to the pan. 4. Once the butter is melted, add the al dente gnocchi to the pan and sauté allowing them to get crisp. 5. Toss the gnocchi and the mushrooms together. 6. Transfer to a plate and sprinkle with the parmesan and chopped parsley.
R E C I P E C R E AT E D B Y A F F I N I T Y G R O U P C O R P O R AT E C H E F J O R D A N A B R I T T 10
|
A PASTA LOVE AFFAIR
GNOCCHI WITH SAUTÉED MUSHROOMS
A PASTA LOVE AFFAIR
|
11
ROASTED TOMATO SOUP
12
|
A PASTA LOVE AFFAIR
WITH CHEESE TORTELLINI
INGREDIENTS • • • • • • • • • •
3 lb Roma Tomatoes, quartered 1 Onion, quartered 1 Red pepper, seeded, quartered 3 tbsp Olive oil 1 tsp Salt and Pepper 2 tbsp Minor’s Roasted Garlic Concentrate 1 lt Water 4 tbsp Minor’s Chicken Base 1 tsp Basil, dried 1 ½ cups Joseph’s Gourmet Pasta Cheese Tortellini, gently boiled until al dente
METHOD 1. Toss tomatoes, onions and red pepper in olive oil and salt and pepper. 2. Place on a lined baking sheet and roast in a 400 degrees oven for 20-25 minutes or until roasted and caramelized. 3. Stir together the Minor’s chicken base and water and set aside. 4. In a large pot, stir together the chicken broth and roasted vegetables. Add in the Minor’s Roasted Garlic Concentrate. 5. Allow soup to simmer for 5 minutes for flavours to develop. 6. Using an emersion blender, blend soup until pureed. 7. Add al dente tortellini and basil to soup and continue to simmer for 3-5 minutes or until pasta is tender. 8. Adjust seasoning and serve.
R E C I P E C R E AT E D B Y A F F I N I T Y G R O U P C O R P O R AT E C H E F J O R D A N A B R I T T A PASTA LOVE AFFAIR
|
13
GNOCCHI WITH SPICY BEER BRAISED PORK SHOULDER
INGREDIENTS • 1 lb. Joseph’s Gourmet Pasta Potato Gnocchi • 1.5 lb. Pork Shoulder or Pork Butt, Cubed in 2” pieces • 1 bottle Beer, Heineken or similar • 1 ea. Yellow bell pepper, stem and seeds removed • 1 ea. Green jalapeno, stem removed • 1 Cup Cilantro, leaves and stems • ½ Cup Parsley, leaves and stems • 1 TBSP Garlic, chopped • ½ Cup White onion, diced • 2 tsp Salt, Kosher • 1 tsp Smoked paprika • 2 Cups Chicken broth • 2 TBSP Butter • Pinch Salt and pepper • 4 Sprigs Cilantro, fresh • 1 ½ Cup Smoked mozzarella, grated
METHOD 1. Combine the beer, peppers, herbs, garlic, onion and seasoning in the blender and puree. 2. Marinate the cubed pork overnight. The next day, remove the pork from the marinade, do not discard the marinade. 3. Dry off the meat with paper towels and in a Dutch oven, sear the meat on all sides until golden brown. Add the reserved marinade to the Dutch oven along with the chicken broth. Cover and braise in a 300 degree oven for 3 hours. 4. Heat the ragu in a brazier pan. 5. Put in 2 TBSP butter and adjust seasonings with salt and pepper. Simmer gnocchi in water, drain and add to the ragu. Divide the gnocchi with braised pork in 4 entrée bowls. 6. Garnish with fresh cilantro and grated smoked mozzarella cheese.
14
|
A PASTA LOVE AFFAIR
BRAISED BEEF RAVIOLI WITH CHIANTI SAUCE
INGREDIENTS • • • • • • • • • • • •
1 lb. Joseph’s Gourmet Pasta Ravioli 1 TBSP Grapeseed oil 1 tsp Garlic, minced 1 TBSP Shallot, minced 1 Cup Chianti wine, reduce to 3 TBSP of liquid 1 ½ Cup Beef stock, unsalted 2 TBSP Butter ½ tsp Thyme, picked and chopped Pinch Salt and pepper 2 TBSP Pancetta, ¼” dice 2 Cups Cremini mushrooms, sliced Pinch Salt and pepper
METHOD 1. In a small sauce pot add the grapeseed oil, shallot and garlic. Sauté for 60 seconds until fragrant and lightly golden color. Deglaze the pan with the Chianti wine and reduce the wine until there is about 3 TBSP left in the pan. 2. Add the beef stock, thyme, butter, salt and pepper. Bring the sauce to a simmer. 3. Heat a sauté pan and add the diced pancetta. 4. Cook to render the fat out and crisp the pancetta. 5. Discard excess fat, leaving just 2 TBSP in the pan. Add the cremini mushrooms, salt and pepper and sauté for 3 minutes until mushrooms are tender. 6. Simmer the ravioli and arrange 6 ravioli on each plate. 7. Drizzle with 3 oz. of sauce and 2 TBSP pancetta/ mushroom sauté.
A PASTA LOVE AFFAIR |
15
BUTTERNUT SQUASH RAVIOLI WITH SAUTÉED KALE
INGREDIENTS • • • • • • • • • • • • • • • •
16
|
1 lb. Joseph’s Gourmet Pasta Ravioli 5 oz. Baby kale 1 TBSP EVOO (Extra Virgin Olive Oil) 2 TBSP Butter, diced ½ tsp Garlic, minced ½ Cup Chicken broth, reduced sodium Pinch Salt Pinch Black pepper ½ Cup Parmesan curls (garnish) ¾ Cup Pomegranate juice, unsweetened ¾ Cup Pecans, chopped 1 tsp EVOO (Extra Virgin Olive Oil) 4 ea. Sage, fresh leaves, minced Pinch Salt Pinch Pepper 1 tsp brown sugar
A PASTA LOVE AFFAIR
METHOD 1. Heat oil in a large 12” skillet. Add minced garlic and sauté until lightly golden. Add the baby kale and toss. Add the chicken broth, butter, salt and pepper. Turn the heat off and wait for the ravioli. 2. Add the fresh pomegranate juice to a small 1 qt. sauce pan. Reduce until a syrup. Reserve in a warm place. 3. Pre-heat oven to 350 degree. Toss the chopped pecans with sage, salt, pepper, brown sugar and oil. Spread onto a parchment paper lined sheet pan. Toast in the oven for 6-8 minutes. 4. Bring 4 qt. of water to a boil. Add the ravioli and cook for 3-4 minutes or until the internal temperature is 165 degrees. Add them to the pan of sautéed baby kale and toss to coat the with butter sauce. Divide the sautéed kale between 4 entrée plates by placing a small nest in the center of each plate. Arrange 7 ravioli on top of the kale. Pour any extra butter sauce over the ravioli. Drizzle 1T of pomegranate molasses over each plate. Sprinkle pecans and parmesan cheese curls to garnish.
GLUTEN-FREE CHICKEN & KALE RAVIOLI
INGREDIENTS • • • • • • • • • • • • • • •
1 lb. Joseph’s Gourmet Pasta Ravioli 2 ea. Red bell peppers, washed 1 tsp Olive oil Salt and black pepper to taste 1 TBSP Olive oil 1 tsp Garlic, fresh minced 2 TBSP Onion, diced 2 tsp Tomato paste ½ Cup Vegetable broth 1 TBSP Oregano leaves, fresh off the stem 1 tsp Lemon juice, fresh squeezed Salt and black pepper to taste Grated parmesan cheese to taste 1 Cup baby kale, fresh ½ tsp EVOO (extra virgin olive oil)
METHOD 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21.
Rub the bell peppers with 1 tsp olive oil and salt. Place on a grill and char on all sides. Place the peppers in a bowl and wrap with plastic wrap. Allow peppers to steam for 10 minutes. When cool enough to handle, peel the charred skin off the pepper and remove the seeds. In a small sauce pot, add the olive oil, garlic and onion. Sauté over medium heat until the onions start to gain color. Add the tomato paste and continue to cook. After 2-3 minutes, deglaze the pan with the peeled, roasted peppers (approx. 2 Cups) and the vegetable broth. Bring to a simmer and then turn off heat. Add the fresh oregano leaves, lemon juice, salt and pepper. Carefully pour this into a blender and blend until smooth. Serve ¼ Cup of sauce per serving (the extra makes a great soup or sauce for chicken!) Preheat oven to 225º F. Toss the baby kale with the EVOO, salt and pepper. Arrange kale leaves in a single layer on a parchment paper lined baking sheet. Place in the oven for 1 hour, or until the kale is crisp like a chip. Cook ravioli according to instructions on the package. Warm the red pepper broth and ladle 2 oz. in the center of ea. of 4 plates. Arrange 5 ravioli on each plate on top of the sauce. Sprinkle the kale chips and parmesan cheese.
A PASTA LOVE AFFAIR |
17
MUSHROOM
INGREDIENTS • • • • • • • • • • • • • • • •
1 lb Joseph’s Gourmet Pasta Ravioli 2 TBSP EVOO (Extra Virgin Olive Oil) 1 Cup Cremini mushrooms, sliced 1 TBSP Shallots, minced ½ tsp Garlic, minced ½ Cup White wine 1 Cup Chicken broth, reduced sodium 1 tsp Thyme, fresh, chopped 1 TBSP Butter, unsalted Pinch Salt and pepper, to taste Pinch Parmesan curls (garnish) 2 Cups Baby arugula, loosely packed 1 tsp Truffle oil 1 tsp Lemon juice, fresh squeezed Pinch Black pepper, coarse cracked, to taste Pinch Salt
METHOD 1. In a small 2 qt. sauce pan, add the EVOO and cremini mushrooms. 2. Cook the mushrooms for 2 minutes on medium heat. Add the shallots and garlic and cook for an additional 2 minutes. 3. Add the white wine to the pot and reduce by half before adding the chicken broth, butter, thyme, salt and pepper. 4. Bring the ingredients to a simmer and then turn off the heat. 5. In a small mixing bowl, add the baby arugula leaves, truffle oil, lemon, salt and cracked black pepper. Lightly toss and set aside just before serving. 6. Bring a pot with 4 qt. of water to a boil. Add 16 mushroom ravioli and simmer for 4-5 minutes or until the internal temperature is 165 degrees. Strain the pasta and arrange the ravioli in 4 shallow entrée bowls. Pour 2-3 oz. of the hot thyme brodo over the ravioli. Top the
18
|
A PASTA LOVE AFFAIR
RAVIOLI WITH LIGHT THYME BRODO
A PASTA LOVE AFFAIR
|
19
STRIPED QUATTRO FORMAGGI RAVIOLI
20
|
A PASTA LOVE AFFAIR
WITH CHICKEN SAUSAGE & ASPARAGUS
INGREDIENTS • • • • • • • • •
1 lb Joseph’s Gourmet Pasta Ravioli 1 Bunch of Asparagus 8oz Mushroom 2 Links of Chicken Sausage, pre cooked 1 Cup Spinach ½ Cup Cherry Tomatoes ½ Onion 1 TBL Olive Oil ¼ Cup Shaved Parmesan
METHOD 1. Prepare ingredients. Slice onion into ½” julienne strips. Slice cherry tomatoes in half, slice mushrooms, cut asparagus into 2” pieces. Shave parmesan cheese. Cut sausage into 1” coins. 2. Add oil to medium saucepan on medium-high heat. Cook mushrooms and onion until translucent. 3. Add in asparagus and tomatoes, cook 3-5 minutes. 4. Add in sausage pieces and continue to cook until the sausage and cooked through and the tomatoes start to break down. 5. Bring 4 quarts of water to a rolling boil, add Ravioli and cook until internal temperature reaches 165˚F or approx. 5 -5 ½ minutes. 6. Once the tomatoes have started to break down, add the spinach and continue to cook until spinach is wilted. 7. Lightly fold in ravioli to coat in the sauce. 8. Plate and top with shaved parmesan cheese, serve.
A PASTA LOVE AFFAIR
|
21
EGG FETTUCCINE WITH SEARED SCALLOPS
INGREDIENTS • 1 lb Joseph’s Gourmet Pasta Egg Fettuccine
• • • • • • • • • • •
1 ½ Cup Basil leaves, packed 1 ½ Cup Baby spinach, packed 1 tsp Garlic, minced 1/3 Cup Pepitas, roasted no salt ½ Cup EVOO ½ Cup Parmesan cheese, grated 1 tsp Lemon juice, fresh squeezed Pinch Salt and cracked black pepper 16 ea. Scallops, U 10-15 dry scallops Pinch Salt and cracked black pepper 1/3 Cup Pepitas, roasted no salt, chopped fine
METHOD 1. Add the basil, spinach, garlic, pepitas and parmesan cheese to the food processor. Pulse to chop all ingredients. Add lemon, salt and pepper and with the machine running, drizzle in the EVOO. Check the seasoning and adjust if necessary. 2. Clean the scallops and pat them dry with paper towels. Season with salt and pepper and crust 1 side with crushed pepita seeds. 3. Pan sear the scallops in a pan with vegetable oil until lightly golden on each side. About 2-3 minutes of cook time. 4. Cook the fettuccine in simmering water, drain and add to a sauté pan. Toss with the basil pesto. Divide the pasta between 4 pasta bowls. 5. Top with 4 scallops, fresh basil, shaved parmesan and pepita seeds.
22
|
A PASTA LOVE AFFAIR
SPRING TORTELLINI SALAD
INGREDIENTS • 2 lbs. Joseph’s Gourmet Pasta Cheese Tortellini • ½ Cup frozen peas, thawed • ½ Cup Marinated Artichoke Hearts • ½ Cup Radish • 1 Cup pea shoots • 2 TBL Sunflower seeds, toasted • ¼ Cup Peppercorn Ranch Dressing • 2 TBL Fresh Dill • 2 TBL Red Wine Vinegar • Salt & Pepper
METHOD 1. Prepare vegetables. Cut radish ½” julienne cut, cut artichoke hearts into bite size pieces if necessary, chop fresh herbs. 2. Separately cook Tortellini. Bring 4 quarts of water to a rolling boil, add Tortellini and cook until internal temperature reaches 165˚F or approx. 2 1/2-3 minutes. 3. Quickly cool under cold running water and set aside. 4. Combine ranch dressing and red wine vinegar, set aside. 5. Fold together the dressing and pasta. Combine with all remaining ingredients and mix evenly. 6. Cover and refrigerate for best results. 7. Add salt and pepper before serving to taste.
A PASTA LOVE AFFAIR |
23
INFO@AFFINITYSALES.CA | 1-800-658-1461 | AGFOODSERVICE.CA