R E C I P E       I D E A S

Italian Sausage

Navy Bean and Spinach Soup with Italian Sausage

This soup is a wonderful appetizer, but could be served as a meal in itself
with warm bread and a green salad—perfect for those cold winter evenings.

2 teaspoons olive oil
1 cup chopped onion
1 tablespoon minced garlic
1 teaspoon crumbled sage
2 (15-ounce) cans navy beans, drained and rinsed
2 (14-1/2 ounce) cans low sodium chicken broth
1 (10-ounce) package chopped frozen spinach, thawed
1/4 orzo (or any other rice-shaped pasta)
9 ounces Marisa Premium Quality Italian Sausage cut into 1/3-inch-thick slices
1/2 teaspoon salt
Freshly ground pepper
Grated parmesan cheese, preferably Parmigiano-Reggiano

• Heat oil in 3-quart pot over medium-high heat. When it's hot,

add onion, garlic, and sage. Cook, stirring often, until hot,
about 2 minutes.


• Add beans, broth, spinach, orzo, sausage, salt, and pepper to taste and stir well.

Bring to a boil, reduce heat, cover and simmer until orzo is tender, about 10 minutes.
Taste and adjust seasonings. Serve hot.
Garnish with Marisa Premium Quality Grated Cheese.

Meatballs

Baked Penne with Meatballs

8 Marisa Premium Quality Meatballs
(2-ounce size) diced 1/4 inch
1 medium onion, diced
1 red bell pepper diced
6-ounces sliced mushrooms
2-ounces olive oil
1 tablespoon oregano
4-ounces mozzarella cheese, shredded
1-quart Marisa Premium Quality Spaghetti Sauce
1 lb. ricotta cheese
24-ounces pre-cooked penne
(or other short, round pasta)
 

• In a medium sized skillet, sauté meatballs, onions, olive oil, red pepper

mushrooms, and oregano. Add salt and pepper to taste. Once mixture
is cooked, set aside.


• Cover the bottom of a medium-sized lasagna pan with 1-cup of

Marisa Premium Quality Spaghetti Sauce. Place pre-cooked pasta
in pan, then add meatball mixture, half of the mozzarella, and the
remaining spaghetti sauce. Mix well. Place tablespoon-sized dabs of
ricotta cheese at regular intervals on top of pasta and sprinkle remaining
mozzarella over the top. Cover with aluminum foil and bake in a
pizza oven for approximately 20 minutes. Remove aluminum and
bake for 10 minutes more or until ricotta starts to brown. Garnish with
Marisa Premium Quality Grated Romano and serve.

 

Pepperoni

Pepperoni with Pasta and Peas

1/4-cup olive oil
1 medium-sized onion sliced thinly
12-ounces Marisa Premium Quality Pepperoni diced 1/4-inch thick
1 can (14-1/2 ounce) whole tomatoes
2 cans (15-ounce) chicken broth
6 ounces pasta of your choice
(any short pasta such as penne)
salt and pepper to taste
 

• In a large saucepan, sauté onions and olive oil until onions become soft

and golden in color. Add pepperoni and sauté for 5 minutes on high heat.
Crush tomatoes by hand, and add to saucepan along with chicken broth.
Simmer for 1 hour. Add peas and water. Lightly boil for 15 minutes. Salt
and pepper to taste.


• Pre-cook pasta until al dente. Pour pepperoni and pea mixture over

cooked pasta. Garnish with black pepper and Marisa Premium Quality 
Grated Cheese and serve.

 

Pizza Toppings

Sausage Scramble

3 tablespoons olive oil
1 medium-sized onion sliced thinly
1/2-lb. Marisa Premium Quality Sausage Topping
6 eggs (lightly beaten)
Salt and Pepper to taste

• Sauté onions in olive oil until soft and golden brown. Add . Cover and

allow to cook on medium for 3 to 4 minutes, stirring occasionally. Pour
in eggs and cook on high heat until eggs are firm. Serve alone or use as
a filling for a wrap.

 

Deli Meats

Antipasto Salad

1-ounce Marisa Premium Quality Salami Cotto (sliced 1/8-inch thick)
1-ounce Marisa Premium Quality Mortadella (sliced 1/8-inch thick)
1-ounce Marisa Premium Quality Dry Salami (sliced 1/8-inch thick)
1-ounce Deli Ham (sliced 1/8-inch thick)
1-ounce Swiss Cheese (sliced 1/8-inch thick)
1-ounce Provolone Cheese (sliced 1/8-inch thick)
6-ounces salad greens (Iceberg & Romaine, or pre-packaged Spring Mix)
1 marinated artichoke
3 marinated mushrooms
2 peperoncini peppers
2 or 3 tomato wedges (1/8 cut)
2 or 3 white or red onion rings
3 each black and green olives (calamata olives optional)
 

• Stack one one slice each of dry salami, cotto, mortadella, ham,

Swiss, and provolone; then roll stack into a tube. With a sharp knife, cut 1/4-inch
sections off rolled lunch meats to create curled segments. Repeat with the remaining
lunch meats and cheeses.


• Place meat and cheese segments on top of prepared salad green. Garnish with

marinated artichoke, mushrooms, peperoncini, tomato wedges, onion rings,
and black and green olives. Serve with balsamic vinaigrette.

Grated Cheese

Alfredo Sauce

Ingredients for roux
12-ounces margarine
12-ounces flour

Ingredients for sauce
2-ounces minced garlic
1/2-gallon heavy whipping cream
2 tablespoons butter
1 tablespoon salt
1 teaspoon black pepper
1-ounce chicken base
8-ounces Marisa Premium Quality Grated Romano
Salt and Pepper to taste
 

• Directions for roux: In a medium-sized skillet, melt butter. Slowly add

flour and stir until mixture becomes pasty and uniform in color and texture.
Remove from heat and set aside.


• Directions for sauce: In a 4-quart saucepan, sauté butter, garlic, salt, and pepper.

After garlic becomes golden brown, adding whipping cream. Place on high heat
and when mixture nears boiling, begin adding roux, a little at a time, stirring
constantly initial sauce begins to thicken. Once the desired consistency has been
reached, add chicken base and Marisa Premium Quality Romano Cheese.
Salt and pepper to taste and serve over pasta. Garnish with parsley and
Marisa Premium Quality Romano Cheese.