Cucina Classica brings the passion of authentic Italian cooking to your kitchen. Pure and natural ingredients prepared in all their simplicity are the essence of Italian cuisine. Discover the finest Italian gourmet products, which are carefully hand-picked and brought to you for a classic Italian cooking experience.
FARRO SALAD WITH ARUGULA AND ITALIAN CHEESE BLEND Prep Time: 15 minutes
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Servings: 6
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Cook Time: 30 minutes
Ingredients
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1/3 cup extra virgin olive oil 1/3 cup red wine vinegar 2 cloves garlic, minced 2 cups farro, rinsed and drained 5 cups water 1/2 teaspoon salt
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3 cups arugula 1 cup chopped fennel 1 cup grape tomatoes, halved lengthwise 1 cup pitted Kalamata olives, halved length wise 1 cup Cucina Classica Italian Cheese Blend
Directions Whisk olive oil, vinegar and garlic in small bowl; set aside. Combine farro, water and salt in 2-quart saucepot and bring to a boil over high heat. Reduce heat and simmer 25 minutes or until farro is tender but still has a bite. Drain any remaining water and set aside to cool. Once farro has cooled, combine with remaining ingredients except cheese; toss with dressing. Stir in cheese. Serve room temperature or chilled.
PANZANELLA SALAD WITH ASIAGO Prep Time: 20 minutes
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Servings: 6
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Cook Time: 10 minutes
Ingredients •
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1/3 cup plus 2 tablespoons extra virgin olive oil 1/3 cup red wine vinegar 1 teaspoon mustard 1 clove garlic, minced 2 medium red tomatoes, chopped 2 medium yellow tomatoes, chopped
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1 (14-ounce) loaf Italian bread, cut into bite-sized pieces (about 10 cups) 1 small red onion, chopped 1 large seedless cucumber, chopped 1 cup finely shredded Cucina Classica Asiago cheese 1 cup coarsely chopped fresh basil
Directions Preheat oven to 350°F. Toss bread cubes with 2 tablespoons olive oil and bake 10 minutes or until firm but not browned. Whisk remaining oil, vinegar, mustard and garlic in small bowl, set aside. Combine bread, tomatoes, cucumbers and onions and toss with dressing. Stir in Asiago and basil. Season to taste with salt and pepper. Let stand 30 minutes to allow flavors to blend.
MEATBALLS WITH PORCINI MUSHROOMS AND PECORINO ROMANO CHEESE Prep Time: 30 minutes
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Servings: 12
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Cook Time: 30 minutes
Ingredients
1ounce dried porcini mushrooms, soaked in hot water for 30 minutes, reserve 1/4 cup liquid • 1/4 cup milk • 4 slices white bread • 1 1/4 pounds ground beef or veal • 1/4 cup grated Cucina Classica Pecorino Romano cheese • 1 egg •
2 tablespoons chopped fresh parsley, plus additional for garnish • 4 cloves garlic, finely chopped and divided • 1/2 teaspoon salt • 3 tablespoons olive oil, divided • 1 small onion, chopped • 1 (28-ounce) can crushed tomatoes • 2 tablespoons chopped fresh basil •
Directions Preheat oven to 375°F. Drain mushrooms and finely chop. Combine milk with 1/4 cup reserved mushroom liquid. Add bread and let stand 5 minutes or until liquid is absorbed. Combine mushrooms, ground beef, bread with any liquid, egg, Pecorino Romano, parsley, 2 garlic cloves chopped and salt. Mix well and chill in refrigerator 30 minutes. Meanwhile, make the tomato sauce. Heat remaining 2 tablespoons olive over medium heat in 3-quart saucepot, add onion and cook 5 minutes until softened. Add remaining chopped garlic and cook 2 minutes. Add crushed tomatoes and basil and simmer 30 minutes. Form chilled meatball mixture into 12 balls. Arrange meatballs on lightly oiled baking sheet. Bake 20 minutes or until browned and cooked through. Serve meatballs with sauce garnish with additional Pecorino Romano and parsley.
FLATBREAD WITH WALNUTS AND PARMIGIANO REGGIANO ARTICHOKE SPREAD Prep Time: 15 minutes
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Servings: 6
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Cook Time: 10 minutes
Ingredients 1 cup plus 2 tablespoons grated Cucina Classica Parmigiano Reggiano cheese, divided • 1 (14-ounce) can artichoke hearts, drained and chopped • 1/2 cup mayonnaise •
1 prepared flatbread or pizza crust (about 6 by 16-inches) • 1 tablespoon extra virgin olive oil • 1/4 cup finely chopped speck or pancetta • 1/4 cup chopped walnuts, lightly toasted • 1 teaspoon fresh rosemary, coarsely chopped •
Directions
For the spread: Preheat oven to 425°F. Combine 1 cup Parmigiano Reggiano, artichokes and mayonnaise in medium bowl. Refrigerate until ready to use. Brush flatbread with olive oil. Sprinkle with speck, walnuts, remaining Parmigiano Reggiano and rosemary. Place flatbread directly on oven rack and bake 10 minutes or until crisp. Serve flatbread with artichoke spread.
MUFFALETTA SANDWICH WITH BLACK AND GREEN OLIVE TAPENADE Prep Time: 25 minutes
Ingredients
Servings: 6
1 loaf ciabatta, about 10 by 5 inches, • 2 tablespoons chopped fresh, parsley halved crosswise, remove inside of • 1/2 teaspoon basil bread • 1/4 teaspoon oregano • 1 cup chopped green olives • 1/3 pound sliced mortadella • 1 cup chopped pitted ripe olives • 1/3 pound sliced Cucina Classica • 1/2 cup chopped giardiniera Provolone cheese • 1/3 cup chopped roasted red pepper • 1/3 pound sliced prosciutto • 2 garlic cloves, minced • 1/3 pound sliced fresh mozzarella • 1/4 cup olive oil • 1/3 pound sliced genoa salami • 2 tablespoons red wine vinegar •
Directions
Combine olives, giardiniera, red peppers, garlic, olive oil, vinegar and herbs in a bowl; set aside. Spread half of olive mixture on bottom half of Ciabatta. Layer meats and cheeses evenly over olive mixture. Spread remaining olive mixture on the top half of the bread and close the sandwich. Wrap entire loaf in plastic wrap. Place a baking sheet on top and weigh down using cans or a cast iron skillet. Refrigerate for 1 hour. Slice into 6 sandwiches.
GRANA PADANO SAVORY FRENCH TOAST WITH POACHED EGG AND PROSCIUTTO Prep Time: 10 minutes
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Servings: 4
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Cook Time: 15 minutes
Ingredients
6 eggs, divided 1/2 cup milk • 4 slices Italian bread, 5 by 1-inch • •
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1 tablespoon vinegar 1 tablespoon butter
1/2 cup finely shredded Cucina Classica Grana Padano cheese • 8 thin slices prosciutto • 20 thin asparagus spears, trimmed and blanched •
Directions
Beat 2 eggs with milk in shallow baking dish. Add bread, turning to coat both sides, and let stand until bread soaks up egg mixture, about 10 minutes. Meanwhile, line plate with paper towels. Fill large deep skillet with 2 inches of water, add vinegar and bring to a boil over high heat. Reduce heat to low so the water gently simmers. One at a time, break 4 of the eggs into a ramekin or small bowl and carefully slip eggs into water. Using a table spoon, occasionally spoon hot water over the tops of the eggs as they cook. Cook 3 minutes or until eggs are just set. Using a slotted spoon, carefully transfer the eggs to the prepared plate. Set aside. Melt butter in large nonstick skillet over medium heat. Place bread slices in skillet and cook 4 minutes or until the bottoms are golden brown. Turn bread slices over and immediately top each slice of bread with 1 tablespoon Grana Padano and 2 slices prosciutto. Cook 3 minutes. Top each slice with poached egg and additional tablespoon Grana Padano. Cover and cook 1 minute. Top each slice with asparagus and freshly ground black pepper.
GRILLED EGGPLANT PIZZA WITH GORGONZOLA CRUMBLES Prep Time: 15 minutes
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Servings: 6
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Cook Time: 20 minutes
Ingredients 3 tablespoons extra virgin olive oil, divided • 1 small eggplant, sliced into 1/4-inch thick slice, salt and pepper to taste • 1 (11 ounce) package refrigerated pizza crust • 1/2 cup marinara sauce •
1/2 cup quartered grape tomatoes 1/2 teaspoon crushed red pepper • 1/2 cup crumbled Cucina Classica Gorgonzola cheese • 3/4 cup Cucina Classica Asiago cheese • 2 tablespoons chopped fresh oregano or basil • •
Directions
Drizzle 2 tablespoons olive oil over both sides of eggplant slices and sprinkle with salt and pepper. Grill eggplant 6 minutes, turning once, until slightly charred. Remove and set aside. Unroll pizza crust and arrange on lightly oiled baking sheet. Brush remaining tablespoon oil over top of crust. Place baking sheet on grill. Cook covered over medium heat about 5 minutes or until crust is browned and cheeses are melted. When it is nicely browned on the bottom, use tongs or a spatula to flip crust. Spread sauce evenly over crust; arrange eggplant pieces and tomatoes over sauce. Sprinkle with crushed red pepper and cheeses. Place baking sheet on grill. Cook covered for 5 minutes or until crust is browned and cheeses are melted. Sprinkle with oregano.
CREAMY PASTA SHELLS WITH PIAVE Prep Time: 20 minutes
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Servings: 4
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Cook Time: 15 minutes
Ingredients 2 tablespoons extra virgin olive oil 2 cups quartered Brussels sprouts • 1/2 cup diced speck or pancetta • •
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1 shallot, finely chopped 2 tablespoons chopped fresh parsley
8 ounces medium pasta shells, cooked according to package directions • 1 cup heavy cream • 3 tablespoons butter • 1 cup grated Cucina Classica Piave cheese •
Directions Heat olive oil in large skillet and cook Brussels sprouts 5 minutes or until tender and golden brown. Add speck and shallot and cook 3 minutes. Set aside. Combine heavy cream and butter in medium saucepan and cook over medium heat 5 minutes or until just simmering (do not boil). Stir in Piave and cook 2 minutes or until thickened. Fold cream mixture into cooked pasta then stir in Brussels sprout mixture. Top with additional grated Piave and fresh parsley.
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