Warm Salamini Bruschetta over Grilled Chicken

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Ingredients

  • 4 chicken breast, grilled
  • 4 oz. package Fratelli Beretta Salamini, sliced
  • 2 tablespoons oil olive
  • 1/2 cup pitted green olives, chopped
  • 1/2 cup pitted black olives, chopped
  • 1 – 14.5 oz. can diced tomatoes, drained
  • 1/2 cup red onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons parsley, chopped

Instructions

  1. Prepare chicken breast on the grill until cooked through and platter.
  2. In the meantime, heat one tablespoon of olive oil in a skillet, add garlic. After a moment add onion, olives, and tomatoes, let cook down for about 10 minutes. In the meantime, chop the Fratelli Beretta Salamini into little rounds.
  3. Add the salamini to the skillet and remove from heat and stir in parsley. Spoon over the grilled chicken and drizzle the remaining olive oil. Ready to serve.

Note: Also, works over toasted bread for a warm twist on a bruschetta.

Warm Salamini Bruschetta 2

Warm Salamini Bruschetta 1

Warm Salamini Bruschetta 3

Bucatini alla Gricia

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Serves 4 – 6 people

Ingredients

  • 1 pound dry Bucatini
  • 1 tablespoon olive oil
  • 8 ounces Fratelli Beretta Pancetta, diced into 1/4-inch cubes
  • 1 cup freshly grated Pecorino Romano cheese
  • 2 tablespoons freshly chopped Parsley
  • Freshly ground black pepper

Instructions

  1. In a large pot of salted boiling water, add the Bucatini, occasionally stir until al dente for about 10 minutes. Before you drain the cooked pasta, reserve 1 cup of the water and set aside.
  2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the Pancetta and sauté until crispy, and the fat has rendered about 7 minutes.
  3. Carefully pour the reserved pasta water to the skillet and bring to a simmer. Add the hot pasta and grated cheese, stir continuously until the sauce is thick and creamy, about 2 to 3 minutes.
  4. Season liberally with black pepper and parsley.
  5. Serve immediately, with remaining grated cheese.

Recipe Notes:

  • This dish is from the Eternal City of Rome.
  • Parmesan cheese is a No No!!! Always Pecorino Romano cheese in classic Roman pasta dishes.
  • Traditionally made with Guanciale (pork cheeks) which tends to be on the salty side. Fratelli Beretta Pancetta is the perfect substitute.

Pasta ProscuittoFoundry Food-168  Pasta ProscuittoFoundry Food-269

Broccoli & Pancetta Quiche

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Ingredients Main Dish

  • 1 1/2 cups Fratelli Beretta Pancetta, cooked crispy, crumble
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup frozen broccoli florets, thawed, drained
  • 1 tablespoon onion, chopped
  • 4 eggs
  • 1 cup heavy cream or half & half
  • 1/2 tsp salt
  • 1/2 teaspoon pepper

Instructions

  1. Heat oven to 350°F.
  2. In a medium bowl, mix cream, eggs, salt, and pepper; set aside.
  3. Layer the Fratelli Beretta Pancetta, Broccoli, cheeses, and onion in crust-lined tart pan.
  4. Pour egg mixture over the top.
  5. Bake 35 to 45 minutes and golden brown.
  6. Let stand 5 to 10 minutes before serving.

Ingredients Crust

  • 2 cups all-purpose flour
  • 1/4 teaspoons salt
  • 2/3 cup cold butter
  • 4 to 5 tablespoon cold water

Instructions

  1. In a bowl, combine flour salt and butter, with a pastry blender or fork cut in butter until coarse meal forms.
  2. Add iced water, 1 tablespoon at a time, until dough forms a ball.
  3. If the pastry crust is being made in advance at this point wrap in plastic and refrigerate.
  4. Roll out dough on lightly flour surface about 12” round to fit a 9” tart pan.
  5. Place crust centered over the pan, pressing evenly into the bottom and sides of tart pan.
  6. Trim crust round the edge of the pan.
  7. Pie crust is now ready to fill.

Broccoli & Pancetta Quiche 1

Broccoli & Pancetta Quiche 3

Broccoli & Pancetta Quiche 4

Braciole al Pistacchio

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Serves 4 people

Ingredients Main Dish

  • 8 slices beef top round or pork cutlets (pounded into six 6 x 8 inch pieces about 1/4 inch thick)
  • 3 tablespoons of basil pesto
  • 18 slices Fratelli Beretta Mortadella
  • 4-ounce wedge sharp provolone, cut in long 2” strips 1/2” thick
  • 12 sage leaves, fresh
  • 2 tablespoons olive oil, more if needed
  • salt and pepper

Instructions

  1. On a clean, dry surface lay out the braciola. Spread 1/2 tablespoon of pesto along the top side of the braciola. Next, layer 3 slices of Fratelli Beretta Mortadella followed by two bay leaves and the provolone.
  2. One at a time (starting at the small end) roll the braciola up, pressing firmly to roll nice and tight. Secure with a toothpick. (Remove before serving).
  3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add roll ups to skillet occasionally turning, until browned on all sides, adding oil if needed. Transfer to a platter and set aside.

Ingredients Pistachio Sauce

  • 1 teaspoon dijon mustard
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1 teaspoon soy sauce
  • 1 cup whipping cream
  • 1/2 cup brandy
  • 1/2 cup pistachios, shelled and chopped

Instructions

  1. In the same skillet, drain excess oil leaving behind the pan drippings. Add the onions and garlic to the pan and cook until soft. Next add mustard, brandy (be careful it may flambe’) and the cream then bring to a boil. Remove from heat and strain into a smaller sauce pan.
  2. Add the chopped pistachios and let cook out for 3-5 min. Topped braciola with the sauce and serve.

 

Braciola a Pistacchio 3

Braciola a Pistacchio 2

Braciola a Pistacchio 1

 

 

Vegetable Spiral Quiche

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Ingredients Main Dish

  • 2 medium zucchini
  • 2 medium yellow squash
  • 4 long Italian eggplants
  • 3 carrots
  • 10 slices Fratelli Beretta Imported Prosciutto Cotto, cut in 3 sections across.
  • 4 eggs
  • 1 cup heavy cream or half & half
  • 1/4 cup Parmigiana Reggiano, grated
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 teaspoon pepper

Instructions

  1. Heat oven to 350°F.
  2. In a medium bowl, mix cream, eggs, nutmeg, parmesan, salt, and pepper; set aside.
  3. Wash and cut all the vegetables with a slicer or knife into 1/8″ thick strips. It’s important that the strips of vegetables
  4. and Fratelli Beretta Prosciutto Cotto are roughly the same height, if needed trim any edges that are too high. Season with salt and pepper.
  5. On a flat surface (cutting board or dish), start rolling the vegetables and Fratelli Beretta Prosciutto Cotto one strip at a time in a tight spiral alternating the different vegetable and prosciutto, until the diameter is about 9”. Carefully slide the spiral into the crust-lined tart pan, pour over egg mixture making sure to get into all to grooves of the spiral.
  6. Bake 35 to 45 minutes and golden brown. Let stand 5 to 10 minutes before serving.

Ingredients Crust

  • 2 cups all-purpose flour
  • 1/4 teaspoons Salt
  • 2/3 cup cold butter
  • 4 to 5 tablespoon cold water

Instructions

  1. In a bowl, combine flour salt and butter, with a pastry blender or fork cut in butter until coarse meal forms.
  2. Add iced water, 1 tablespoon at a time, until dough forms a ball.
  3. If the pastry crust is being made in advance at this point wrap in plastic and refrigerate.
  4. Roll out dough on lightly flour surface about 12” round to fit a 9” tart pan.
  5. Place crust centered over the pan, pressing evenly into the bottom and sides of tart pan.
  6. Trim crust round the edge of the pan. Pie crust is now ready to fill.

Vegetable Spiral Quiche 1

Vegetable Spiral Quiche 3

Vegetable Spiral Quiche 5

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

Tilapia Tri Colore

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Serves 4 people

Ingredients Main Dish

  • 4 tilapia filets
  • 1 tray of Fratelli Beretta Antipasto
  • 8 spears of Asparagus

Instructions

  1. Preheat oven at 375˚.
  2. Lay tilapia out on work surface and season lightly with salt and pepper.
  3. Layer a piece of salami, prosciutto and coppa, then two pieces of asparagus across filet.
  4. Begin to roll from the narrow side like a jelly roll. Place it a pan light greased baking pan seam side down.
  5. Bake uncovered for 20 minutes.
  6. Proceed to make sauce as instructed below.

Ingredients Sauce

  • 1/4 White Wine
  • 1/2 cup cream
  • 3 shallots, chopped fine
  • 1 tablespoon white wine vinegar
  • 2 sprigs fresh thyme
  • 6 tablespoons butter
  • 2 teaspoons Lemon Juice
  1. In a medium saucepan add the wine, cream, shallots, vinegar and thyme bring to a boil until it reduces down to a 1/2 cup of liquid.
  2. Strain liquid and return to stove.
  3. Whisk over low heat adding butter a piece at a time until melted, followed by the lemon juice.
  4. Season to taste and pour over the fish when ready and serve.

 

Tilapia Tre Colore 3

Tilapia Tre Colore 1

Tilapia Tre Colore 2

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