Thursday Recipes

Eggplant Parmigiana

Posted by Annette Bellisari on

Ingredients

4 eggplants

4 tablespoons flour, to dust the eggplant

vegetable oil, for frying

2 jars of Bellisari’s Calabrian & Sweet Tomato Fennel Spread

extra virgin olive oil

1 clove of garlic

1 bunch of fresh basil leaves

6 ounces of fresh mozzarella, finely chopped

3 eggs, beaten

1 cup of grated Parmigiano Reggiano

Coarse salt

Instructions

Wash the eggplants and cut them into ¼ inch thick slices.  Arrange the eggplant slices in a colander with a good sprinkle of coarse salt in between the layers. Put a plate on top of the eggplants then place a weight over that. Leave the eggplants in the sink for about 30 minutes, they will be less bitter and biting.

After this time, rinse all your slices under running water and arrange them on a towel. Pat them dry.  Scoop some flour into a bowl and coat the eggplant slices, shaking off the excess flour from each slice.

Meanwhile, heat the frying oil in a large pan: the best ones are those shaped like a wok: you will use less frying oil.  Check if the oil is hot enough by sacrificing a slice of eggplants: dip a corner in the oil and when it is surrounded by many small bubbles, it means that the oil is hot enough.

Deep fry the eggplants in batches; letting them brown on both sides, it takes about 5 minutes. When the eggplants are golden and crisp, place them in a dish with some layer of kitchen paper, so that the excess oil is absorbed. Season lightly the eggplants with salt (lightly!)! Deep fry all the eggplants.

Take a 9x13 baking dish and spread a few tablespoons of Bellisari’s Calabrian and Sweet Tomato Fennel Spread.

Arrange a layer of fried eggplants, pour over a part of the beaten eggs, sprinkle with some mozzarella and a generous layer of grated Parmigiano. Spread the Bellisari’s Calabrian on top and keep making layers, until you run out of ingredients. You should be able to make four layers. Top with Bellisari’s Calabrian, a few pieces of mozzarella and a lot of Parmigiano.

Bake in the preheated oven to 180°C (356°F) for about 35 minutes, until golden brown on the top.

Serve the parmigiana warm or, even better, let it cool down completely and warm it again in the evening or the next day; it will be even more tasty.

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Eggplant Parmigiana

Posted by Annette Bellisari on

Ingredients

4 eggplants

4 tablespoons flour, to dust the eggplant

vegetable oil, for frying

2 jars of Bellisari’s Calabrian & Sweet Tomato Fennel Spread

extra virgin olive oil

1 clove of garlic

1 bunch of fresh basil leaves

6 ounces of fresh mozzarella, finely chopped

3 eggs, beaten

1 cup of grated Parmigiano Reggiano

Coarse salt

Instructions

Wash the eggplants and cut them into ¼ inch thick slices.  Arrange the eggplant slices in a colander with a good sprinkle of coarse salt in between the layers. Put a plate on top of the eggplants then place a weight over that. Leave the eggplants in the sink for about 30 minutes, they will be less bitter and biting.

After this time, rinse all your slices under running water and arrange them on a towel. Pat them dry.  Scoop some flour into a bowl and coat the eggplant slices, shaking off the excess flour from each slice.

Meanwhile, heat the frying oil in a large pan: the best ones are those shaped like a wok: you will use less frying oil.  Check if the oil is hot enough by sacrificing a slice of eggplants: dip a corner in the oil and when it is surrounded by many small bubbles, it means that the oil is hot enough.

Deep fry the eggplants in batches; letting them brown on both sides, it takes about 5 minutes. When the eggplants are golden and crisp, place them in a dish with some layer of kitchen paper, so that the excess oil is absorbed. Season lightly the eggplants with salt (lightly!)! Deep fry all the eggplants.

Take a 9x13 baking dish and spread a few tablespoons of Bellisari’s Calabrian and Sweet Tomato Fennel Spread.

Arrange a layer of fried eggplants, pour over a part of the beaten eggs, sprinkle with some mozzarella and a generous layer of grated Parmigiano. Spread the Bellisari’s Calabrian on top and keep making layers, until you run out of ingredients. You should be able to make four layers. Top with Bellisari’s Calabrian, a few pieces of mozzarella and a lot of Parmigiano.

Bake in the preheated oven to 180°C (356°F) for about 35 minutes, until golden brown on the top.

Serve the parmigiana warm or, even better, let it cool down completely and warm it again in the evening or the next day; it will be even more tasty.

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Lasagna Dip Stuffed Shells

Posted by Annette Bellisari on

Yields 8 servings

Ingredients

8 ounces (20 to 24) jumbo pasta shells

2 Jars of Bellisari’s Calabrian and Sweet Tomato Fennel Spread

1 tablespoon extra-virgin olive oil, plus more for drizzling and brushing

2 pounds sweet Italian sausage, casings removed

Freshly ground pepper

½ teaspoon of salt

2 8oz cream cheese

2 cups shredded mozzarella cheese

1/4 cup chopped fresh parsley

Directions

Make the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until just slightly softened but still firm, about 7 minutes. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside.

Heat the olive oil in a large nonstick skillet over medium-high heat.  Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the cream cheese, 1 Jar of Bellisari’s Calabrian and Sweet Tomato Fennel Spread, 1/2 teaspoon salt, and pepper to taste and stir until heated through and cheese is melted. Remove from the heat and let cool completely.

Stuff each shell with about 2 tablespoons of the filling; set aside.  Preheat the oven to 350 degrees F.

Brush a 9-by-13-inch baking dish with olive oil and pour in about two-thirds of the remaining jar of Bellisari’s Calabrian and Sweet Tomato Fennel Spread. Add the stuffed shells and top with the remaining Calabrian. Cover with aluminum foil and bake 20 minutes. Uncover and top with mozzarella; continue baking until the sauce is bubbly, 15 to 20 more minutes. 

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Lasagna Dip Stuffed Shells

Posted by Annette Bellisari on

Yields 8 servings

Ingredients

8 ounces (20 to 24) jumbo pasta shells

2 Jars of Bellisari’s Calabrian and Sweet Tomato Fennel Spread

1 tablespoon extra-virgin olive oil, plus more for drizzling and brushing

2 pounds sweet Italian sausage, casings removed

Freshly ground pepper

½ teaspoon of salt

2 8oz cream cheese

2 cups shredded mozzarella cheese

1/4 cup chopped fresh parsley

Directions

Make the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until just slightly softened but still firm, about 7 minutes. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside.

Heat the olive oil in a large nonstick skillet over medium-high heat.  Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the cream cheese, 1 Jar of Bellisari’s Calabrian and Sweet Tomato Fennel Spread, 1/2 teaspoon salt, and pepper to taste and stir until heated through and cheese is melted. Remove from the heat and let cool completely.

Stuff each shell with about 2 tablespoons of the filling; set aside.  Preheat the oven to 350 degrees F.

Brush a 9-by-13-inch baking dish with olive oil and pour in about two-thirds of the remaining jar of Bellisari’s Calabrian and Sweet Tomato Fennel Spread. Add the stuffed shells and top with the remaining Calabrian. Cover with aluminum foil and bake 20 minutes. Uncover and top with mozzarella; continue baking until the sauce is bubbly, 15 to 20 more minutes. 

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Ruben Pizza

Posted by Annette Bellisari on

Reuben Pizza

Not sure what to do with your leftover corned beef and sauerkraut?  Try making this yummy Ruben Pizza recipe.👏

Serves 6

Ingredients

1 prebaked 12-inch pizza crust

2/3 cup Bellisari’s Saigon Street Sauce

1/2 pound sliced corned beef, cut into strips

1 can (14 ounces) sauerkraut, rinsed and well drained

2 cups shredded Swiss cheese

Directions

Preheat oven to 400°. Place crust on an ungreased or parchment-lined baking sheet. Spread the Bellisari’s Saigon Street Sauce on the pizza crust.   Top with corned beef, sauerkraut and cheese. Bake until cheese is melted, 12-15 minutes.

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Ruben Pizza

Posted by Annette Bellisari on

Reuben Pizza

Not sure what to do with your leftover corned beef and sauerkraut?  Try making this yummy Ruben Pizza recipe.👏

Serves 6

Ingredients

1 prebaked 12-inch pizza crust

2/3 cup Bellisari’s Saigon Street Sauce

1/2 pound sliced corned beef, cut into strips

1 can (14 ounces) sauerkraut, rinsed and well drained

2 cups shredded Swiss cheese

Directions

Preheat oven to 400°. Place crust on an ungreased or parchment-lined baking sheet. Spread the Bellisari’s Saigon Street Sauce on the pizza crust.   Top with corned beef, sauerkraut and cheese. Bake until cheese is melted, 12-15 minutes.

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Buffalo Cauliflower Tacos with Blue Cheese, Honey & Shallot Drizzle

Posted by Annette Bellisari on

Ingredients

For the cauliflower wings:

1 small head of cauliflower

3/4 cup all-purpose flour

3/4 cup unsweetened almond milk

1/4 cup water

3/4 cup panko bread crumbs

2 teaspoons garlic powder

2 teaspoons paprika powder

1 cup of Frank's Red Hot Buffalo Wings sauce

Sriracha sauce (optional)

salt

pepper

For the tacos:

1 jar of Bellisari’s Blue Cheese, Honey & Shallot Spread

1 small romaine lettuce, chopped

1/4 small red cabbage, cut into stripes

1 avocado, cut into stripes

juice from one lime

Sriracha sauce

green onions, cut into rings

fresh cilantro

6 medium corn or flour tortillas

Instructions

Heat the oven to 350 °F.

In a large bowl, combine the flour, milk, the water, the garlic powder, the paprika powder, the salt, and the black pepper. Cut the cauliflower into bite-sized florets. Dip the florets into the batter, so they're completely coated. Roll them in the panko breadcrumbs. Line a baking sheet with parchment paper and lay the cauliflower florets on the baking sheet. Don't put them on top of each other. Bake for 25 minutes.

Remove them from the oven and dip them in the Buffalo sauce. Coat evenly. Put them back on the baking sheet. Bake for another 25 minutes.

Serve the cauliflower wings on the soft tortillas together with the lettuce, the red cabbage, the green onions, the cilantro, and the avocado. For the blue cheese sauce, slightly heat Bellisari’s Blue Cheese, Honey and Shallot spread in a saucepan on low and drizzle over the tacos. Squeeze some fresh lime juice on top. Enjoy!

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Buffalo Cauliflower Tacos with Blue Cheese, Honey & Shallot Drizzle

Posted by Annette Bellisari on

Ingredients

For the cauliflower wings:

1 small head of cauliflower

3/4 cup all-purpose flour

3/4 cup unsweetened almond milk

1/4 cup water

3/4 cup panko bread crumbs

2 teaspoons garlic powder

2 teaspoons paprika powder

1 cup of Frank's Red Hot Buffalo Wings sauce

Sriracha sauce (optional)

salt

pepper

For the tacos:

1 jar of Bellisari’s Blue Cheese, Honey & Shallot Spread

1 small romaine lettuce, chopped

1/4 small red cabbage, cut into stripes

1 avocado, cut into stripes

juice from one lime

Sriracha sauce

green onions, cut into rings

fresh cilantro

6 medium corn or flour tortillas

Instructions

Heat the oven to 350 °F.

In a large bowl, combine the flour, milk, the water, the garlic powder, the paprika powder, the salt, and the black pepper. Cut the cauliflower into bite-sized florets. Dip the florets into the batter, so they're completely coated. Roll them in the panko breadcrumbs. Line a baking sheet with parchment paper and lay the cauliflower florets on the baking sheet. Don't put them on top of each other. Bake for 25 minutes.

Remove them from the oven and dip them in the Buffalo sauce. Coat evenly. Put them back on the baking sheet. Bake for another 25 minutes.

Serve the cauliflower wings on the soft tortillas together with the lettuce, the red cabbage, the green onions, the cilantro, and the avocado. For the blue cheese sauce, slightly heat Bellisari’s Blue Cheese, Honey and Shallot spread in a saucepan on low and drizzle over the tacos. Squeeze some fresh lime juice on top. Enjoy!

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Crustless Balsamic Shallot, Mushroom and Kale Quiche in an Instant Pot

Posted by Annette Bellisari on

Learn how to make caramelized onion, mushroom and kale quiche without crust in the Instant Pot! A delicious, easy recipe the whole family will love.

Servings 6

Ingredients:

2 tbsp Butter (preferably grass-fed; can also use ghee)

7 medium Mushrooms (button or cremini; ~5 oz sliced)

1 cup of Bellisari’s Balsamic Shallot & Black Garlic Spread

1/2 lb Kale

6 large Egg

1/2 cup Heavy cream

1 tsp Sea salt

1 tbsp Lemon zest (zest from one lemon = 1 tbsp)

1/2 cup Cheddar cheese (shredded)

1/4 cup Ricotta cheese

1 cup Water

Directions:

Add the butter to the Instant Pot and press “Sauté.” Once the fat has melted, add the mushrooms, Bellisari’s Balsamic Shallot Spread, sautéing for 10 minutes until lightly caramelized. Add the kale and sauté for another 2 minutes just until wilted. Press the “Keep Warm/Cancel” button.

With butter, grease a 1½-quart (1.5-L) casserole dish with a glass lid** that fits inside the Instant Pot. Set aside. In a large mixing bowl, whisk the eggs and cream together until the eggs are fully incorporated. Add the sea salt, lemon zest, ¾ of the cheddar cheese (reserving the rest for the top) and the mushroom-kale mixture, gently stirring to fully combine. Pour the mixture into a greased casserole dish. Evenly drop little dollops of ricotta into the custard filling. Place the glass lid on top of the casserole dish. Place the Instant Pot trivet inside the Instant Pot. Pour 1 cup (237 ml) of water into the Instant Pot. Carefully transfer the covered casserole dish to the Instant Pot on top of the trivet. Place the lid on the Instant Pot, making sure the steam release valve is sealed. Press the “Manual” setting and decrease the time using the “-” button until you reach 20 minutes.

When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Allow the Instant Pot to release pressure naturally for 10 minutes. Using an oven mitt, “quick release”/open the steam release valve. When the steam venting stops and the silver dial drops, carefully open the lid.

Carefully remove the casserole dish from the Instant Pot and remove the lid. Next, add the leftover cheese to the top of the quiche. Either place the Instant Pot lid back on the Instant Pot for about 3 minutes to melt the cheese or carefully remove the casserole dish and place under a preheated broiler for 3 to 5 minutes to brown the cheese on the top. Serve hot or warm.

Adapted from wholesomeyum.com recipe.

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Crustless Balsamic Shallot, Mushroom and Kale Quiche in an Instant Pot

Posted by Annette Bellisari on

Learn how to make caramelized onion, mushroom and kale quiche without crust in the Instant Pot! A delicious, easy recipe the whole family will love.

Servings 6

Ingredients:

2 tbsp Butter (preferably grass-fed; can also use ghee)

7 medium Mushrooms (button or cremini; ~5 oz sliced)

1 cup of Bellisari’s Balsamic Shallot & Black Garlic Spread

1/2 lb Kale

6 large Egg

1/2 cup Heavy cream

1 tsp Sea salt

1 tbsp Lemon zest (zest from one lemon = 1 tbsp)

1/2 cup Cheddar cheese (shredded)

1/4 cup Ricotta cheese

1 cup Water

Directions:

Add the butter to the Instant Pot and press “Sauté.” Once the fat has melted, add the mushrooms, Bellisari’s Balsamic Shallot Spread, sautéing for 10 minutes until lightly caramelized. Add the kale and sauté for another 2 minutes just until wilted. Press the “Keep Warm/Cancel” button.

With butter, grease a 1½-quart (1.5-L) casserole dish with a glass lid** that fits inside the Instant Pot. Set aside. In a large mixing bowl, whisk the eggs and cream together until the eggs are fully incorporated. Add the sea salt, lemon zest, ¾ of the cheddar cheese (reserving the rest for the top) and the mushroom-kale mixture, gently stirring to fully combine. Pour the mixture into a greased casserole dish. Evenly drop little dollops of ricotta into the custard filling. Place the glass lid on top of the casserole dish. Place the Instant Pot trivet inside the Instant Pot. Pour 1 cup (237 ml) of water into the Instant Pot. Carefully transfer the covered casserole dish to the Instant Pot on top of the trivet. Place the lid on the Instant Pot, making sure the steam release valve is sealed. Press the “Manual” setting and decrease the time using the “-” button until you reach 20 minutes.

When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Allow the Instant Pot to release pressure naturally for 10 minutes. Using an oven mitt, “quick release”/open the steam release valve. When the steam venting stops and the silver dial drops, carefully open the lid.

Carefully remove the casserole dish from the Instant Pot and remove the lid. Next, add the leftover cheese to the top of the quiche. Either place the Instant Pot lid back on the Instant Pot for about 3 minutes to melt the cheese or carefully remove the casserole dish and place under a preheated broiler for 3 to 5 minutes to brown the cheese on the top. Serve hot or warm.

Adapted from wholesomeyum.com recipe.

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