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Hearts of Palm Salad

Posted in Caesar Recipes, Recipes | 0 comments

Serves 4-6 Ingredients: 2 cans of hearts of palm cut into half moons 1 cup of English cucumber cut into small dice 2 ripe tomatoes cut into small dice ½ small red onion cut into small dice ¼ cup of fresh cut Italian parsley 1 cup of shredded parmesan reggiano cheese 1 jar of Spinelli’s Caesar dressing Bibb lettuce enough for 4 people Put all ingredients in a bowl and add a half a jar of Caesar dressing and ½ of the cup of parmesan. Mix together and serve over bibb lettuce. Garnish with the rest of parmesan...

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Spinelli’s Puttanesca Tortellini with chicken, fresh spinach and pecorino cheese

Posted in Puttanesca Di Napoli Recipes, Recipes | 0 comments

Serves 4-6 Ingredients: 1 (16-ounce) package of Tortellini 4-6 cooked chicken breasts (prepared and cooked to your liking) 1 jar of Spinelli’s Puttanesca sauce 2 cups (packed) of chopped spinach 1 cup Pecorino Romano cheese Preparation: Cook tortellini according to package instructions. Cut the cooked chicken into strips. Heat 1 jar of Puttanesca over medium heat in a large sauce pan. Add the cooked chicken and spinach. Stir and let cook for 5 more minutes. Strain the tortellini and add to the saucepan. Stir in the cup of pecorino cheese gently as the tortellini become very fragile. Let cook on very low heat for 5 minutes then serve directly from pan....

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Fresh Cod Alla Puttenesca

Posted in Puttanesca Di Napoli Recipes, Recipes | 0 comments

Serves 4-6 Ingredients: 4-6 (3 ounce) cod fillets Salt and pepper to taste Olive Oil 1 Jar of Spinelli’s Puttanesca sauce Preparation: Preheat oven to 350 degrees. Spray the bottom of a cooking dish with non-stick spray. Place the cod fillets in the dish and drizzle about 2 teaspoons of olive oil on each fillet. Then, season the fish with salt and pepper. Spoon Puttanesca over the fillets until nicely covered. Place pan in the oven for 10-12 minutes. Take out of oven and spoon more of the warmed Puttanesca sauce over the cooked cod fillets . Eat warm and accompany this dish with your favorite vegetable or side dish. We recommend...

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Eggplant Caponata

Posted in Puttanesca Di Napoli Recipes, Recipes | 0 comments

Serves 4-6 5 tablespoons olive oil 1 medium eggplant, peeled, cut into 1/2-inch cubes tossed with olive oil seasoned with salt and pepper and roasted in a 400 degree oven for 15 min 1/2 medium onion, diced small 1 jar of Spinelli’s Puttanesca di Napoli sauce 3 tablespoons balsamic vinegar 1/3 cup chopped Italian parsley 1/3 cup chopped basil ¼ tsp of Black pepper 1 teaspoon salt Preparation: Heat Spinelli’s Puttanesca in a large pot on medium to low heat. Add cooked eggplant and onion. Cook for about 15 minutes. Add balsamic vinegar. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Add chopped Italian Parsley and season to taste with salt and pepper. Garnish with fresh basil and serve warm or at room temperature. (Caponata can be made ahead. Cover and chill.) Can be served over toasted baguette as an appetizer or as side dish to chicken or...

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Spinelli’s Roasted Eggplant, Red pepper, Goat cheese and Arugula Pizza

Posted in Roasted Garlic Fra Diavolo Recipes | Comments Off on Spinelli’s Roasted Eggplant, Red pepper, Goat cheese and Arugula Pizza

Ingredients: 1 store bought pizza dough to your liking (or homemade if you’re feeling up for it) 1 jar of Spinelli’s Roasted Garlic Fra Diavolo sauce 1 cup of shredded mozzarella cheese 1 medium sized peeled eggplant 1 jar of roasted red peppers 5-ounce package of soft, fresh goat cheese, coarsely crumbled 3 cups (packed) of arugula ¼ cup pine nuts Olive oil Salt Preparation: Allow dough to rise in a covered bowl. Preheat oven to 450 degrees F. Cut eggplant into thin quarter inch circles. Cut red pepper into long strips. Roll the dough on a floured surface into a 15-inch circle. Roll the edges towards the center to form a crust, leaving a 12-inch circle. Brush the entire crust generously with olive oil, and sprinkle with salt and pepper. Poke the dough a few times with a fork and bake in preheated oven for 5 minutes. Take out of oven. On the prebaked dough, lather with Spinelli’s Roasted Garlic Fra Diavolo and mozzarella cheese. Spread eggplant and red peppers all over the pizza. Sprinkle the goat cheese on top evenly. Place in oven for 15 minutes. In a salad bowl, mix the pine nuts and arugula with a tablespoon of olive oil and dash of salt. Place the arugula mixture on the top of the pizza and cook for 5-10 more minutes until crust is cooked through. Let the pizza sit for 10 minutes, then...

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Jambalaya with Roasted Garlic Fra Diavolo

Posted in Roasted Garlic Fra Diavolo Recipes | 0 comments

Serves 4-6 Ingredients: 3 Tablespoons olive oil 2 ribs celery, diced small 1 small yellow onion diced small 1 small red bell pepper, diced small 1 small yellow bell pepper, diced small 1 bay leaf 1 teaspoon dried thyme 2 Tablespoons Cajun or Creole seasoning (**more/less to taste, see note below) 2 boneless skinless chicken breasts, cut into bite-sized pieces 1 pound andouille sausage, thinly sliced into half moons 3 cups chicken stock 1 jar of Spinelli’s Roasted Garlic Fra Diavolo sauce 1 1/2 cups uncooked white or brown rice 1 lb. raw shrimp, peeled and deveined Salt and pepper Heat olive oil in a large stew pot over medium-high heat. Add celery, onion, bell pepper, spices and bay leaf. Saute for about 5 minutes, stirring occasionally, until the vegetables are softened. Add the chicken and sausage, and stir to combine. Continue sauteing for an additional 5 minutes, or until the chicken is no longer pink and mostly cooked. Add the chicken stock, 1 jar of Spinelli’s Roasted Garlic Fra Diavolo and rice to pot. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally. (Don’t forget to stir, or the rice may burn on the bottom of the pan.) Once the rice is tender, add the shrimp to the pot. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and pink. Remove bay leaf and season the jambalaya with salt and pepper to...

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Spinelli’s Grilled Firecracker Shrimp

Posted in Roasted Garlic Fra Diavolo Recipes | 0 comments

Serves 4-6 ½ cup extra virgin olive oil 2 cloves of garlic, chopped 1 teaspoon of dried red pepper flakes 1 teaspoon salt 3 pounds of large shrimp (already peeled and deveined with tail on) 1 Jar of Spinelli’s Roasted Garlic Fra Diavolo Preparation: In a bowl large enough to contain the shrimp, combine the oil, garlic, salt and pepper flakes. Add the shrimp, toss so they are thoroughly coated with the mixture and marinate for 30 minutes at room temperature. Preheat grill. Heat Spinelli’s Garlic Fra Diavolo sauce in a saucepan and simmer on low heat for 10-15 minutes. Grill the shrimp for 2 to 3 minutes on each side or until pink throughout. Be careful not to overcook them. Serve shrimp on top of the heated Spinelli’s Roasted Garlic Fra Diavolo sauce and accompany with any of your favorite veggies and side dishes such as a pasta, polenta, or potato,...

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Spinelli’s Alla Vodka Roasted Whole Chicken

Posted in Creamy Tomato Vodka Recipes, Recipes | 0 comments

Serves 4-6 Ingredients One 2-3 pound farm-raised Whole Chicken 1 jar of Spinelli’s Creamy Vodka Sauce Salt and pepper to taste Preparation Preheat oven to 400 degrees. Rinse the chicken, then dry it very well with paper towels. Take about a half jar of Spinelli’s Creamy Vodka sauce and smother the chicken until the chicken looks evenly covered. Salt and pepper the chicken. Place the chicken in a roasting pan and put it in the oven. Roast the chicken, occasionally basting with the pan juices until it is done. This will take anywhere from 50 to 60 minutes (or until the internal temperature of the chicken has reached 155 degrees). Once the bird has reached the correct temperature, remove from the oven and let sit for 5 minutes. Serve with more warm Creamy Tomato Vodka sauce on top over your favorite veggie, pasta, polenta or...

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