Classic Italian Recipes with Colavita and Cirio

R ECI P ES

from

Text Š 2015 by Colavita USA Photographs Š 2015 by Elana Iaciofano All rights reserved.

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A LONG TIME AGO in the quaint hilltop village of Sant’Elia a Pianisi, located in the Molise region of Italy, two small family businesses were born. One family operated a stone mill for crushing homegrown olives used to produce fine extra virgin olive oil. The other family gathered the durum wheat harvest, milled the wheat into semolina grain and ultimately produced fresh pasta for the local market. Over time, both families became experts at their trade, passing their knowledge to the next generation, who in turn did the same. The two families had much in common not only in perfecting time-honored production methods, but also in name. They were both Colavita families.

In 1856 Fracesco Cirio was a young marketplace seller when he decided to apply the “appertization” technique and started putting peas in cans…soon the canned food industry in Italy was born. The brilliant entrepreneur set up vegetable plantations and production sites in Southern Italy: the Mediterranean climate was the best for these cultivations and soon Cirio-preserved tomatoes became a common ingredient in Italian cooking. The Cirio brand name has earned a reputation for top quality Italian preserved products, both in Italy and abroad. Now Cirio has become an iconic brand of tomatoes and Italian gastronomy in 91 countries in the world.

INGREDIENTS for the Marinara Sauce

Extra V ir

sbp chopped fr esh 1T

2, 13.76 oz cartons Cirio Crushed Tomatoes with Basil

live Oil

Âź cup

ita lav

nO gi

Co

4, 14 oz cans Cirio Whole Plum Tomatoes

rsle y pa

1 cup diced onion

1/2 tsp black pepper

2 tsp salt

1 Tbsp chopped garlic

Suggested Pasta: Colavita Cappellini

INSTRUCTIONS for the Marinara Sauce

1 2 3 4 5 6 7

Preheat a sauce pan over medium heat.

Add the oil and the onions, sautĂŠ until translucent.

Add the garlic and cook until it is very

aromatic and the garlic begins to lightly color.

Add the tomatoes and the seasoning, bring to a simmer.

Simmer for approximately 20-25 minutes, until the sauce has a sweet flavor.

Taste and adjust the seasoning, add the parsley.

Bring a large pot of

water to a boil. Once it's boiling sprinkle in 2 tsp sea salt. Add the pasta and cook for the amount of time indicated on the package instructions. Drain and add to the sauce pan. Stir to incorporate and serve.

INGREDIENTS rnish r ga o f re mo

1 Tbsp unsalted butter

eavy cr ea

m

up h 1c

1/2 tsp black pepper 2 tsp salt

sbp chopped fresh 2T

p ar sle y,

for the Vodka Sauce

1 Tbsp chopped garlic

1/2 cup grated Pecorino cheese

1 cup diced onion

2, 14 oz cans Cirio Crushed Tomatoes 1, 13.76 oz carton Cirio Crushed Tomatoes with Chili Peppers

Suggested Pasta: Colavita Penne Rigate

¼ cup Vodka

¼ cup Colavita Extra Virgin Olive Oil

INSTRUCTIONS for the Vodka Sauce

1 2 3 4 5 6 7 8

Preheat a sauce pan over medium heat.

Add the oil and the onions, sweat until translucent.

Add the garlic and cook until it is very

aromatic and the garlic begins to lightly color.

Add the tomatoes and the seasoning, bring to a simmer.

Add the heavy cream and vodka and continue

to simmer for an additional 10-15 minutes until the sauce has a sweet and rich flavor profile.

Add the cheese and the parsley, simmer for 5 minutes.

Add the cream and mix to incorporate.

Bring a large pot of

water to a boil. Once it's boiling sprinkle in 2 tsp sea salt. Add the pasta and cook for the amount of time indicated on the package instructions. Drain and add to the sauce pan. Stir to incorporate and serve.

INGREDIENTS for the Puttanesca Sauce

Colavita Bucatini 1½ Tbsp oregano, rough chopped

1 Tbsp + 1½ tsp parsley, chopped

lives , roug hc ata o h

up K 1 tsp salt, kosher

per s

m a la

d, drained ca

3 anchovy filets, mashed

ke soa

2 Tbsp garlic, rough chopped

1 tsp black pepper, fresh ground

2T

d pe

bsp

op

1 cup diced onion

½c

¼ cup Colavita Extra Virgin Olive Oil

6, 14 oz cans Cirio whole plum tomatoes

INSTRUCTIONS for the Puttanesca Sauce

1 2 3 4 5 6 7 8

Preheat a sauce pan over medium heat.

Add the oil and the onions, sautĂŠ until onions are tender and translucent.

Add the garlic and sautĂŠ until it is very aromatic and begins to color lightly.

Add the anchovy filets and mix well to break up.

Add the tomatoes, bring to a gentle simmer and cook for 20 minutes.

Add the olives, capers, oregano and parsley and continue cooking for an additional 15-20 minutes or until the tomatoes have a slightly sweet flavor.

Taste and adjust the seasoning.

Bring a large pot of

water to a boil. Once it's boiling sprinkle in 2 tsp sea salt. Add the pasta and cook for the amount of time indicated on the package instructions. Drain and add to the sauce pan. Stir to incorporate and serve.

INGREDIENTS for the Bolognese Sauce

Suggested Pasta: Colavita Pappardelle or Tripolini Nests

½ tsp black pepper 1 Tbsp chopped sage

½ cup diced celery

1 ba

2 tsp salt

y lea f

1/8 tsp fresh ground nutmeg

Oil ve

½

½ cup diced pancetta 6, 14 oz cans Cirio Whole Peeled Plum

Tomatoes

½ cup diced carrot

C

ground v cup

eal

rlic, sliced ga

irgin Oli aV

vita Extr ola

1 Tbsp

1 cup diced onion

½ cup dry white wine

¼ cup

1 cup ground beef

INSTRUCTIONS for the Bolognese Sauce

1 2 3 4 5 6 7 8 9

Preheat a saucepot over medium heat.

Add the oil, beef, veal and pancetta. Sauté until the meat begins to brown lightly. Stir carefully to break up the ground meat while cooking.

Add the onion, carrot and celery. Sauté until they begin to soften, approximately 6 minutes.

Add the garlic and cook until very aromatic.

Add the wine and continue cooking until all liquid reduces by 3/4.

Add the tomatoes, bay leaf, salt, pepper, nutmeg and bring to a simmer. Simmer gently for 2 to 2½ hours or until the meat is tender and the sauce is very flavorful. If the sauce becomes too thick add a small amount of water to adjust the consistency.

Add the sage in the last 30 minutes of Taste and adjust the seasoning, if Bring a large pot of

cooking.

necessary.

water to a boil. Once it's boiling sprinkle in 2 tsp sea salt. Add the pasta and cook for the amount of time indicated on the package instructions. Drain and add to the sauce pan. Stir to incorporate and serve.

INGREDIENTS for the Arrabiata Sauce

1/2 tsp black pepper 2 tbsp fresh parsley, chopped 2 tsp salt

ita lav

Extra V ir

gin Olive Oil

1/4 cup C o

6, 13.75oz cartons Cirio Crushed tomatoes with Chili Peppers

1 cup diced onion

2 tsp chopped garlic 2 tbsp fresh basil, chopped

1/2 cup diced Pancetta (1/8" thin)

Suggested Pasta: Dal Raccolto Cavatelli or Fusilli Pugliesi

INSTRUCTIONS for the Arrabiata Sauce

1 2 3 4 5 6 7

Preheat a sauce pan over medium heat.

Add the oil and the pancetta and cook until it is light brown in color, stir while cooking.

Add the onions, sautĂŠ until translucent, stirring while cooking.

Add the garlic and cook until it is very

aromatic and the garlic begins to lightly color.

Add the tomatoes and the seasoning, bring

to a simmer. Simmer for approximately 20-25 minutes, until the sauce has a sweet flavor and rich profile.

Add the basil and the parsley, simmer for

5 minutes.

Bring a large pot of

water to a boil. Once it's boiling sprinkle in 2 tsp sea salt. Add the pasta and cook for the amount of time indicated on the package instructions. Drain and add to the sauce pan. Stir to incorporate and serve.

INGREDIENTS for the Cacciatore Sauce 2 tsp salt

½ tsp black pepper

Suggested Pasta: Fusco Fusiloni

2 cups diced roasted red peppers

pinch of cayenne pepper

1 Tbsp fresh oregano, chopped

2 cups diced red onion

ita lav

1 cup chicken stock

Extra V i

Olive Oil

1 Tbsp fresh parsley, chopped

in rg

1/3 cup C o

3/4 cup white wine

6, 14oz cans Cirio Whole Peeled Plum Tomatoes

2 cups diced roasted yellow peppers

1 tbsp chopped garlic

INSTRUCTIONS for the Cacciatore Sauce

1 2 3 4 5 6 7 8

Preheat a sauce pan over medium heat.

Add the oil and then the onions, cook until tender.

Add the garlic and cook until aromatic and it begins to color.

Add the white wine and continue cooking until the liquid is reduced by ž..

Add the tomatoes and the stock; bring to a simmer. Simmer gently for 30 minutes.

Add the roasted red and yellow peppers*, salt and pepper, simmer gently for 10 minutes.

Add the oregano and parsley and taste to adjust the seasoning, if necessary.

Bring a large pot of

water to a boil. Once it's boiling sprinkle in 2 tsp sea salt. Add the pasta and cook for the amount of time indicated on the package instructions. Drain and add to the sauce pan. Stir to incorporate and serve.

*To roast peppers, heat your oven to 425°F. Lighly rub the peppers with Colavita Olive Oil and place them on a parchment- lined baking sheet. Roast in the oven for 20-25 minutes, until the skins are blackened and the peppers wilt. Remove from the oven and place them in a paper bag to steam for 10 minutes. After this time, peel the skins from the peppers, remove the stems and seeds, and use.

INGREDIENTS for the Nonna's Lasagne

4 cups marinara sauce

vita Extra V i ola

Olive O il

la r yo ge e lks gg

1 lb shredded mozzarella cheese

1 lb fresh spinach

2 lbs ricotta cheese

/3

nc h ee

11

se

2

plus more as needed

2 Tbsp parsley, chopped

in rg

1/4 Cup C

12 Colavita lasagna sheets

cu a ps grated parmes

½ tsp black pepper

1 tsp salt

1/3 cup basil, sliced thin

INSTRUCTIONS for the Nonna's Lasagne

1

Partially Cook the pasta in a large pot of

2

Preheat a large saute pan over medium heat, working in

3 4 5 6 7 8 9

boiling salted water for approximately 8 minutes until they are very al dente. Drain well and oil lightly to prevent sticking and cool on a cookie sheet. batches add 1-2 tbsp Colavita Olive Oil, spinach, and season with salt and pepper (if you over-crowd the pan the spinach will release a lot of liquid). Cook until just wilted and transfer to a cookie sheet to cool, repeat until all spinach is wilted.

Lightly Oil a 13 ”x 9 ”x 2” pan and pre heat an oven to 350°F degrees.

Combine the ricotta cheese, parmesan cheese, egg yolks, parsley, salt and pepper in a bowl and mix well.

Add 1 cup of spread evenly.

marinara sauce to the bottom of the pan and

Cover the sauce with pasta sheets, they can slightly overlap.

Spread 1/3 of

the ricotta mixture over the pasta, top with ¾ cup of marinara sauce and then 1 cup of mozzarella cheese.

Repeat 2 more times.

Place the last 3 pasta sheets on top and cover with the remaining marinara sauce and mozzarella cheese.

Cover with aluminum foil and bake for 30 minutes, remove the foil and cook for an additional 15 minutes until golden brown and heated throughout. Let rest for 10 minutes, garnish with basil and serve.

INGREDIENTS for the Stuffed Shells with Ricotta & Mushrooms

lavita 12 oz. Co asta P Jumbo Shells

1¾

a Virgin Oli x tr

s

olk

ve O il

Colavita E bsp

½ cup parmesan cheese

dd e d smo l la ked mozzare

2 lbs ricotta cheese

shr e

½ tsp black pepper

1¾ cup shredded asiago cheese

cu p

1 Tbsp chopped oregano

1 Tbsp chopped parsley

1 lb sautéed chopped mushrooms

4 cups marinara sauce

1 tsp salt

arg

2l

gy e eg

3T

INSTRUCTIONS for the Stuffed Shells with Ricotta & Mushrooms

1

Partially Cook the pasta shells in a large pot of

2

Combine the ricotta, smoked mozzarella, asiago, parmesan

3 4 5 6 7 8 9

boiling salted water for approximately 8 minutes until they are very al dente. Drain the pasta well and separate the pieces so they do not stick. Place on a cookie sheet to cool.

cheese, oregano, parsley, salt, pepper and mix well to incorporate evenly, then taste and adjust the seasoning.

Add the egg yolks and mix well.

Stuff the shells with the ricotta filling, using about 3 tablespoons of filling per shell.

Prepare a baking dish, approximately 13” x 9” x 2”, by lightly coating the base with olive oil.

Preheat a conventional oven to 350°F. Add 1 cup of spread evenly.

marinara sauce to the bottom of the pan and

Cover the sauce with pasta shells, they can slightly overlap Cover the bottom of

the baking dish with 1 cup of the sauce and then place the shells into the dish with the open part of the shell facing upward.

Bake for approximately 30 minutes until the cheese is golden brown and the filling is heated throughout.

INGREDIENTS for the Eggplant Parmesan

½ cup grated parmesan cheese

2¼ cups marinara sauce

salt &

p ep

per

1½ cup mozzarella cheese

as needed

Colavita Extra Virgin Olive Oil, as needed

il, as b up hin 3 c ced t / 1 sli

2 eggplants, sliced thick (2½ lbs)

INSTRUCTIONS for the Eggplant Parmesan

1 2 3 4 5 6 7 8

Brush the eggplant slices with evoo and lightly season with salt and pepper.

Grill over medium heat until each side has deep

brown grill marks and begins to bubble through, approximately 5 minutes per side. Place on a cookie sheet to cool.

Preheat an oven to 350°F degrees.

Prepare an 8” x 12” x 2” baking pan and add ¾ cup of marinara sauce to the bottom and spread evenly.

Place the eggplant slices on top of

the sauce to cover the base of the pan, they can overlap slightly.

Cover the eggplant with ¾ cup of

marinara sauce, evenly spread ¾ cup of mozzarella and the basil over the sauce.

Repeat with the remaining eggplant, marinara, mozzarella and parmesan cheese.

Bake for 15–20 minutes until the cheese is

golden brown and bubbling. Let rest for 10 minutes, garnish with basil and serve.

INGREDIENTS

lavita E

ive Oil Ol

fresh basil

1 recipe pizza dough plus extra flour for dusting

1p

ac ka ge

gra

pe ,

San M arzano, cherr y,

1 lb lightly salted mozzarella cheese (or water-packed balls of mozz)

1 13.75 oz carton of Cirio Crushed Tomatoes

Co

a Virgin xtr

2 Tbsp

for the Margherita Pizza

m or p lu

! aany kind of tomato

INSTRUCTIONS for the Margherita Pizza

1 2 3 4 5 6 7

Heat the oven to 500°F. If

using a pizza stone, allow the stone to heat up along with the oven for a half hour before baking on it.

On a pizza peel dusted with flour, stretch out your dough to a disc about 10-12� in diameter.

Dollop the crushed tomatoes directly from the

can onto the dough using a spoon. If using whole tomatoes, give them a whirl in your food processor and then spoon onto the dough.

Slice the mozzarella over the tomatoes and distribute evenly around the pizza surface.

Drizzle with Colavita Extra Virgin Olive Oil and season with salt.

Slide your pizza onto the stone in the oven and bake for 8-10 minutes.

Remove from the oven and garnish with fresh basil. Serve.

COLAVITA is committed to bringing you recipes that feature our favorite heart-healthy ingredient—olive oil, of course!

WITHIN these pages are ten classic Italian recipes featuring our second favorite ingredient—the TOMATO. FOR all these recipes, we use Cirio Tomato products. Just like Colavita, they're an Italian brand that you can trust for quality and taste. Cirio has an extensive product line ranging from the classic crushed tomotoes, to spicy redhot varieties. We show you how to use them and pair them with Colavita Olive Oil and Pastas so that you can enjoy them with your family.

THIS mini book is just a taste (pun intended!) of Colavita's extensive recipe collection. You can find tips, tricks, recipes, and videos for all your Italian cooking inspiration in our library at colavita.com.

TO GET your oven mitts on some Colavita and Cirio products, head over to Colavita's online store at store. colavita.com and stock up on all the essentials. get 10% off your order with discount code CIRIO10 facebook.com/ColavitaOliveOil pinterest.com/ColavitaEvoo youtube.com/ColavitaOliveOil @ColavitaEVOO