Chef Christopher Costantino of Costantino's Kitchen shares with us some superb Italian eats.
Mussels Marinara with Spicy Sopressata
Makes 4 servings
1 teaspoon Costantino's Kitchen Mild Garlic Oil
2 ounces soppressata, diced
½ cup dry white wine
2 pounds mussels, well-scrubbed, beards removed
½ cup Costantino's Kitchen Tomato/Basil Pasta Sauce
1 cup coarsely chopped flat-leaf parsley (about 1 bunch)
In a saucepan large enough to hold the mussels, (such as a 4-quart pan), heat the olive oil over medium heat. Add the sausage and cook, stirring, until it just begins to brown, 1 to 2 minutes. Add the wine and then the mussels. Increase the heat to medium high, cover the pan, and cook until the mussels just open, 3 to 5 minutes. Add the pasta sauce and toss it with the mussels. Cook for another minute or two, just to heat the sauce. Stir in the parsley, divide the mussels and sauce among four warm bowls, and serve with crusty Italian bread.
Eggplant Rollatini Saltimbocca
Makes 4-6 servings
2 medium eggplants, cut lengthwise into ½-inch slices
Olive oil cooking spray
1 24oz jar Costantino's Kitchen Tomato/Basil Pasta Sauce
4 ounces ricotta cheese
1 tablespoon fresh sage, minced
12 slices prosciutto
¼ cup grated Parmesan cheese
Preheat oven to 400°F. Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes. Pour sauce into a 9" x 13" baking dish. Combine cheese and sage in a bowl. Place 1 slice of prosciutto on each eggplant slice. Add 1 tablespoon of cheese filling at the end of each eggplant slice; roll up. Lay seam side down in dish. Bake 10 to 15 minutes. Top with Parmesan cheese.
Fresh Berries with Zabaglione
Makes 4 servings
5 egg yolks
2 ounces sugar
½ cup Marsala
4 tablespoons dry white wine
Combination of fresh berries (whatever looks good at your market), such as strawberries, raspberries, blackberries or blueberries
MAKE ZABAGLIONE: Place egg yolks in heatproof bowl; add sugar. Beat with electric mixer until pale yellow and creamy. Place water in bottom of saucepan. Bring to a boil over high heat; reduce heat to low. Set bowl over simmering water. Gradually beat in half of the Marsala; beat for 1 minute. Gradually beat in remaining Marsala and white wine. Continue cooking gently, beating constantly, for 6-10 minutes until mixture is fluffy and thick enough to form soft mounds when dropped from beaters. (Make sure to scrape sides of bowl frequently.) Remove from heat, cover and refrigerate until well chilled.
SERVICE: Place a little zabaglione on the bottom of four serving dishes. Distribute berries on top and finish with remaining zabaglione.
Product is now available at AJ's Fine Foods and select Whole Foods stores.
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