1 lb linguine
1 tin Roland Octopus
1 small onion
2 cloves grlic
1/2 lb Fontina cheese, chopped or shaved
1/2 cup white wine
1 Tsp Formato Brothers Hot Pepper Spread
Chop onion, garlic, parsley, saute in frying pan with oil & 2 Tblsp water for 1o minutes. Add octopus & continue to cook for 10 minutes. Cook linguine, al dente, toss into frying pan with white wine for a few minutes. Just before serving sprinle cheese onto pasta. Buon Appetito!
1 tin Roland Anchovies
1 small onion
3 ripe tomatoes
2 cans tomato paste
1 lb Conte Spaghetti (try flavored for variety)
1/2 cup vegetable oil
1/2 cup white wine
1 sprig parsley
1 Tsp salt
1 Tsp Formato Brothers Hot Pepper Spread
1 clove garlic
Chop up the garlic, parsley, onion & brown slowly in a frying pan for 10 – 15 minutes.
Add the tin of Roland Anchovies & wamr for 5 minutes.
Pour in the white wine & cook until all browns.
Add tomato (cut into eighths), tomato paste, Formato Brothers Hot Pepper Spread, then cook for 10 minutes.
Cook the spaghetti according to package directions, al dente, drain, toss into frying pan with other ingredients for a few minutes, then serve. Delcioso!
1 pkg Antica Italia Arborio Rice (instan) 17.64 oz
2 tins Roland Oysters
1 small onion
1 carton chicken broth
1 Tsp chopped parsley
1/2 cup sparkling white wine
1/2 cup oil
Pagliacci Parmesan Cheese
Chop the onion & parsley, saute in pan until onions are brown. Boil rice with chicken broth. Once the rice has absorbed most of the chicken broth add the ingredients from the saute pan along wih the oysters & let rest for 10 minutes. Sprinkle with parmesan cheese & serve.
4 green peppers
1 medium white onion
1 clove garlic
1 cup Vigo Italian herb breadcrumbs
1 egg
1 sprig parsley
1/4 lb Pecorino cheese
5 Tblsp extra virgin olive oil (EVOO)
6 Tblsp parsley
2 cups vegetable oil for frying
1 tin Roland Anchovies
1 pkg Conte Black ink Squid Spaghetti (al nero di sepia)
1 jar of Roland Baby Clams
1 medium onion
1 1/2 cups of Cora Brand Peeled Tomatoes
1 Tblsp parsley
1 cup grated Pecorino cheese
5 Tblsp Antica Italia EVOO
Boil the spaghtti until al dente, about 9 minutes.
Saute chopped onion until transparent &U 5 Tblsp EVOO.
Add parsley & tomatoes.
Add baby clams & let simmer for 15-20 minutes.
Drain pasta while still al dente & place into pan.
Simmer with cover on for several minutes.
Serve with grated Pecorino cheese. Buon Appetito!
