Pasta alle Melanzane e Coppa

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Serves 4 people

Ingredients

  • 2 baby eggplants
  • 1 package of Fratelli Beretta Coppa
  • 1 – 15 ounces can of Chopped Tomatoes
  • 3 cloves garlic, chopped
  • 1/4 cup fresh basil
  • 2 tablespoons balsamic vinegar
  • 1 pinch cinnamon
  • 2 tablespoons capers
  • 2 tablespoons olive oil, plus enough for frying
  • 1 pound of your favorite pasta

Instructions

  1. In a deep skillet, heat an inch of oil until smoking.
  2. Cut Eggplant into 1/4 circles, lightly flour and fry in the hot oil until golden brown.
  3. Remove from oil, drain and set aside.
  4. Bring a large pot of salted water to a boil.
  5. In the meantime, in a skillet heat oil and garlic, cook until golden brown.
  6. Add tomatoes, salt, and pepper.
  7. Add fresh basil, cover and simmer for 10 minutes.
  8. Then add balsamic vinegar, capers, and cinnamon.
  9. Cook pasta, drain reserving 1/2 of pasta water.
  10. Add reserved water to sauce along with fresh parsley.
  11. Pour over pasta, top with the eggplant and Fratelli Beretta Coppa and serve.

 

Pasta a Copa e Melanzana 3

Pasta a Copa e Melanzana 2

Pasta a Copa e Melanzana 1

Stufato di Coppa e Fagioli (Coppa & Bean Stew)

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Ingredients

  • 1 – 4 ounce package Fratelli Beretta Coppa Sweet Pre-sliced, torn into bite sized pieces
  • 2 tablespoon olive oil
  • 3 thyme sprigs, fresh
  • 3 parsley sprigs, fresh
  • 2 bay leaves
  • 1 large onion, diced
  • 4 carrots, diced
  • 5 stalks of celery
  • 5 cloves of garlic, pressed through garlic press
  • 1/8 teaspoon ground cloves
  • 2 (15 ounce) cans cannelloni beans, rinsed
  • pinch of salt
  • 1/2 teaspoon black pepper
  • 3 cups low salt stock
  • 2 tablespoons parsley, chopped for garnish

Instructions

  1. Gather together the thyme, parsley, and bay leaves. Using butcher’s twine, tie herbs together into a tight bundle. Set aside.
  2. In a large pot, add one tablespoon of olive oil and the Fratelli Beretta Coppa, once crisp remove with a slotted spoon, drain on some paper towels, set aside.
  3. Return to the pot, add the another tablespoon of olive oil followed by the diced onion, carrot and celery, allow to soften about 10 minutes. Stirring occasionally so not to burn.
  4. Next add garlic, cloves and 1/2 of the reserved crispy Fratelli Beretta Coppa; stir for a moment or two. Add the herb bundle, beans, salt, pepper, and stock then bring to a boil.
  5. Reduce to a simmer; cover and cook until beans are tender.
  6. After about a 1hour, serve topped with parsley and remaining Coppa.

 

Stufato di Coppa e Fagioli 3

Stufato di Coppa e Fagioli 2

Stufato di Coppa e Fagioli 1

Uovo al Forno

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Serves 4 people

Ingredients

  • 2 sheets puff pastry
  • 4 eggs
  • 1 avocado
  • 1 package Fratelli Beretta Coppa

Instructions

  1. Pre-heat oven to 350°F.
  2. Line 4 individual baking dishes with the puff pastry, ensuring to  cover sides and bottom.
  3. Trim excess around the top edge. One pastry sheet should line 2 baking dishes.
  4. Layer around the puff pastry with the Fratelli Beretta Coppa, then a layer of sliced avocado, make sure you are left with a 2” well.
  5. Crack one egg into each well and bake for 15 minutes or until the egg reaches desired texture, then serve.

Uovo al Forno 2

Uovo al Forno 3

Uovo al Forno 1