Formato Brothers Blog

Archive for the ‘Veggies’ Category

Formato Brothers Fresh Salsa #1

Friday, October 8th, 2010

Ingredients: 
3 medium Roma tomatoes, chopped
1 Tblsp shallots, chopped
1/2 cup or more white onion, chopped
1/2 cup or more green pepper, seeded, chopped
2 Tblsp freshly squeezed lemon juice
1 Tblsp freshly squeeze lime juice
1 1/2 Tsp Formato Brothers Hot Pepper Spread
A pinch or two of sea salt

Combine all ingredients in a non-metal bowl.  Cover.  Refrigerate 2 hours.  Serve w/ favorite chips or atop grilled sliced bread for bruschetta appetizers.

Sam’s Chicken Broccoli Bake

Thursday, April 30th, 2009

1 pkg Pillsbury Grands Home Style
2 boneless chicken breast (without skin), cut up pieces, not cooked
1 Tsp EVOO
1 large onion
1 red pepper, chopped into 1/4″ pieces
1 Tsp Formato Brothers Hot Pepper Spread (of, if you dare, add as much as you like)
1 Tsp salt
1 Tsp pepper
1 Tblsp garlic powder
1 Tsp oregano
1 box Green Giant Broccoli & Cheese Sauce

  1. Use 1/2 pkg of Grands & form into a ball of dough.  Roll to create a square shape & place in glass 9″ square baking dish.  Form up the sides about 1/2″.  It is not necessary to grease the pan.
  2. Preheat oven to 375 degrees.  Bake bottom for 12-15 minutes until slightly browned.
  3. Select a large frying pan for the following steps.  Wet the pan w/ EVOO.
  4. Saute the following:  cut-up onion, red peper, Formato Brothers Hot Pepper Spread, salt, pepper, garlic powder, oregano.
  5. Add to chicken pieces.  Cook until slightly tender.
  6. Scoop chicken mixture atop pre-baked bottom pie crust.
  7. Bake for 15 minuts.
  8. While this mixture is baking, cook the Pillsbury Broccoli Cheese mixture in microwave, as per package instructions.
  9. Add it to the top of the prebaked mixture.
  10. Sprinkle a little of the Formato Brothers Hot Pepper Spread (or to your taste) on top of the chicken mixture.
  11. Use 1/2 pkg of Home Style Grands & form into another ball of dough.  Roll dough to create another square shape & place atop the mixture.
  12. Bake for 20 minutes.
  13. Wait 15 minutes for flavors to blend a little more.  Then serve this very colorful & enticing dish with a crisp salad for a flavorful & healthy meal.  Buon Appetito!

Farfalle & Zucchini

Thursday, April 30th, 2009

Antica Italia Olive Oil: 1/3 cup + 3 Tblsp
4 cloves garlic, minced (ok to use already minced garlic)
2 lbs zucchini, trim, cut in half lengthwise, then cut crosswise into 1/4 inch slices
2 1/2 Tsp salt (we like sea salt or kosher salt)
3/4 lb plum tomatoes, seeded & diced
1/2 cup chopped fresh basil (do not used dried)
1/4 cup + a little more wine vinegar (look at the many vinegars offered at www.formatobrothers.com)
1 1/2 Tsp ground black pepper
1 package Conte Farfalle pasta

Heat 3 Tblsp oil in a large frying pan. Do not overheat. Add garlic, zucchini, 1/2 Tsp salt. Cook about 5 minutes, til tender, stirring occasionally. Put zucchini into a decorative serving bowl & stir in tomatoes, basil, vinegar, 2 Tsp salt, pepper.

Cook Conte Farfalle about 15 minutes or a little less, until just done. Drain & toss with the marinated zucchini & 1/3 cup oil. Buon Appetito!

Anchovy Stuffed Green Peppers

Thursday, April 30th, 2009

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

  • Chop the onion into julienne slices.  Saute with 3 Tblsp chopped parsley in 5 Tblsp EVOO.  Remove from heat & add breadcrumbs to absorb the oil
  • Cool, then add 3 Tblsp parsley & chopped anchovies.  If too dry, add a little water to make the mixture more pliable.
  • Cut the top off of the green peppers, remove the seeds & membrans.  Fill to the top with the mixture.
  • Dip the open end of the filled pepper into the beaten egg & then into the breadcrumb mixture.
  • Dip the open end of the pepper into the frying oil until a golden crust has formed.
  • Lower the heat & continue to fry the pepper on all all sides until cooked.  Multi Bene!  Buon Appetito!

Garlic & Rosemary Potatoes

Thursday, April 30th, 2009

Ingredients:  2 large potatoes, 2 garlic cloves, 1 Tblsp rosemary, 1 Tblp salt, 1/2 cup vegetable oil, 2-3 Tblsp Antica Italia Infused Oil With Basil

  1. Clean & cut potatoes into 1/4 inch slices.
  2. Chop garlic into fine pieces
  3. Place into very warm pan of vegetable oil.  If you hear the cracking when you put the potatoes into the pan the oil is hot enough.
  4. Fry for 8-10 minutes, turning when each side of potato gets evenly brown.
  5. Put garlic, rosemary & salt into pan & lower heat.
  6. Cover & simmer for 5-8 minutes.
  7. Place potatoes on paper towels to dry some of the oil.
  8. Salt to taste & drizzle Antica Italia Infused Oil With Basil over the potatoes.

Buon Appetito!