RECIPES: Superb Italian eats by Costantino's Kitchen

Chef Christopher Costantino makes unique and flavorful Italian dishes.

Check out the recipes from Wednesday's show.

Funghi Ripieni
YIELD: 24 Mushrooms

1 hot Italian sausage, casing removed
1 mild Italian sausage, casing removed
1 clove garlic, finely minced
1½ tablespoons Costantino's Kitchen Italian Herb Blend
1 cup parmesan cheese, -grated
½ teaspoon Worcestershire sauce
8 ounces low-fat cream cheese
1 egg yolk
Olive oil
24 large Crimini mushrooms, -stemmed and cleaned
1/3 cup dry white wine

Sauté sausages in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces, about 7 minutes. Add garlic and cook until translucent. Drain sausage and add Italian Herb Blend, half the Parmesan cheese and Worcestershire sauce. Mix well, then add cream cheese.  Season to taste, then mix in egg yolk. Place mushrooms into baking dish and, using a squirt bottle, squirt a little wine into each cap. Fill with scant 1 tablespoon filling and sprinkle with some of the remaining cheese.  Preheat oven to 350°F. Bake uncovered until mushrooms are tender and filling is brown on top, about 25 minutes.


Linguine Puttanesca con Gamberi
1 pound linguine
1 24oz jar Costantino's Kitchen Puttanesca Sauce
1 pound shrimp, peeled
Sea salt and freshly ground black pepper
¼ cup chopped fresh parsley leaves, for garnish
Freshly grated Parmesan cheese

In a large pot, cook pasta in boiling salted water until al dente. Drain and set aside. Heat Puttanesca sauce in large skillet, then add the shrimp. Raise the heat to medium high and cook, stirring occasionally, until the shrimp are cooked through, 3 to 4 minutes. Season to taste with salt and pepper. Pour the pasta into the skillet and toss well to coat. Garnish with parsley and cheese.


Sorbetto di Cantalupo e Basilico

1 small cantaloupe, diced
¼ cup orange juice
¾ cup superfine sugar
¼ teaspoon salt
4 fresh basil leaves
Place all ingredients into a blender; puree about 30 seconds.  Transfer to a shallow container, cover and refrigerate until cold.  Add to ice cream maker and freeze according to manufacturer's directions.  Remove from maker and place in freezer until desired consistency.

Product is now available at AJ's Fine Foods and select Whole Foods stores.
Visit www.costantinoskitchen.com for more information.

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