A great appetizer made with fresh mozzarella cheese, sliced tomatoes, proscuiutto ham and fresh basil. And an Extra Virgin Olive Oil. Slice the mozzarella cheese and tomatoes, arrange like in the picture. Roll the prosciutto and place next to the mozzarella and tomatoes, then some basil and a generous portion of Extra Virgin Olive Oil.
Chicken Cacitore
There are many variation to this recipe. Anna’s recipe uses some oyster mushrooms, artichoke hearts and chicken breast cut into strips.
Portobello Risotto
Using the Bello Rice you can make your own creations. In this photo we first sautéed Portobello mushrooms, and added to the risotto at the end.
Seafood Fra Diavolo
One jar of Anna’s Simply Italian Puntanesca Sauce. Eight to ten medium size shrimp peeled and deveined; One dozen little neck clams; One dozen mussels Calamari-about two tentacles sliced into rings. 5 ounces Extra Virgin Olive Oil Place oil in a sauté pan, and bring to medium heat, place the shrimp and cook for about two minutes and remove from the pan. Add the shellfish (not the calamari) and keep at medium heat-cover the pan and wait until the shellfish open (about five minutes). Add Anna’s Simply Italian Puntanesca Sauce, then the calamari, when sauce comes to low boil add the shrimp and remove from heat. There you go! Serve over linguine that you have pre-cooked.
