Fall Fest, Italian Style!

Written by Ellie Wilson, MS, RDN Senior Nutritionist

 

Great home cooks and chefs alike know that exceptional meals begin with exceptional ingredients, and we have a wonderful assortment of authentic Italian products featured this month. Powering up your pantry with these simple and savory items can help you make a quick meal into a delicious event.

Quick is key with Bella Terra Rapido No Boil Pasta – combine that with Botticelli or Rao’s Pasta Sauces for a fast, fun and flavorful meal. You can also get everything you need to make your own pasta sauce (slow cooker power!) – Mutti, Cento and Botticelli tomato products can be mixed and matched in your family recipes. Deepen the flavor of those sauces with Urbani Truffle Sauces, Amore garlic paste, and Racconto Sundried Tomatoes or Pesto.

Price Chopper Sicilian and Toscano olive oils bring the Mediterranean to your table with their regional flavor notes – great to use for cooking or salads. Bella Italia Regional Pasta and Sauces transport you virtually to the towns, villages and families that have perfected their flavors and focus into unique items.

Fabulous Italian cheeses, so special they earn an internationally recognized seal of authenticity, can start or finish your meal. Grana Padano, Parmigiana and Gorgonzola can elevate your cheese display or recipes beautifully. Think Parmigiano is just for pasta? Check out the potato recipe below, which will complement almost any meal. Finish with a Perla pastry, or a Divino Gelato Novelty, both special endings for special meals.

Delizioso!

 

Parmigiano Reggiano Potato Wedges

potato-wedges

  • 3 large potatoes, washed
  • 2 tablespoons olive oil
  • 2.5 tablespoons chopped rosemary
  • 5 tablespoons grated Parmigiano Reggiano PDO
  • Black pepper

Preheat oven to 392 degrees F. Slice potatoes into wedges and toss in oil. Mix together rosemary, Parmigiano Reggiano, a good pinch of black pepper and add to the potatoes, mixing to give a good coating. Roast in the oven for 40-50 minutes or until cooked through and golden brown. Serve sprinkled with more Parmigiano Reggiano and rosemary.

 

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