Posts by Claro's Italian Markets, Inc.
Pandoro Angelico
1 pandoro (sliced into 1/2 inch rounds, then halved again)1-6 ounce jar Nutella hazelnut cream1 basket of fresh strawberries, cleaned and slicedAmaretto de Saronno liquorPowdered sugarfresh mint sprigs for garnishpanini grill or panini stove pan Lay out your pandoro slices into pairs on your worktable. Spread one of the pair of slices with Nutella. Place…
Read MoreOrange Amaretto Horns
Horns….2 sheets pastry puff dough1 egg, beatenturbinado sugarfoil and parchment paper12 sugar ice cream cones Fillings2 small packages instant vanilla pudding8 ounces mascarpone cheese1 tablespoon. grated orange zest1/4 cup amaretto liquor1 3/4 cup cold milk chopped almonds and powdered sugar to garnish Wrap the sugar cones individually in foil leaving a handle at the top…
Read MoreSauteed Bitter Greens with Craisins, Pine Nuts, Capers and Marsala
2 pounds of bitter greens (escarole, radicchio, endive, etc)**1 tablespoon minced garlic1/4 cup Craisins*1/4 cup nonpareil capers (rinsed)salt and pepper to taste 2 tablespoon olive oil1/4 cup toasted pine nuts1/4 cup dry or sweet marsala wine In large skillet add olive oil and garlic over medium high heat and saute until slightly golden. Add Craisins,…
Read MoreCooking Claro’s Sausage
We make our fresh sausage in our USDA meat plant. Claro’s sausage is pure pork with no additives or fillers. The big difference between our sausage and others is that ours is very lean. This should be considered when preparing it your favorite way. BAR-B-Q: Cook over medium heat, turning often, using tongs, not pinchers…
Read MoreMonkey Bread
1-3 pound bag Claro’s fresh pizza dough (makes 2 breads1 cube butter 1 1/2 cups granulated sugar3 tablespoons cinnamon Butter inside of both bundt pans well. Combine sugar and cinnamon together in a bowl. Tear or cut small pieces of pizza dough and roll in sugar mixture until coated. Put loosely into bundt pan, dividing…
Read MoreSausage & Mushroom Frittata
1 pound Claro’s Italian sausage (casing removed)1 cup fresh mushrooms, sliced1/2 onion, sliced thin1 cup spinach, fresh or frozen (optional)8 eggs, whipped1/4 cup grated imported romano cheese1/2 cup fontina cheese, shreddedsalt and pepper to tastefresh chopped Italian parsley (optional) Preheat oven to 375 degrees. In medium frypan on stove (or a deep saute pan that…
Read MoreMarsala Orange Cake
1 package vanilla cake mix1 envelope of Dream Whip (use dry)1 teaspoon cinnamon2 teaspoons nutmeg3/4 cup DRY Marsalagrated zest of one orange3/4 cup orange juice4 eggs1/4 cup salad oilGLAZE:2 cups powdered sugarjuice from one orangeTO MAKE GLAZE : Whisk together ingredients and set aside.Should be thick enough that you have to spoon over cake ridge.…
Read MoreSalsa For Sausage
2-28 ounce cans whole Italian tomatoes, drained1 diced medium red onion2 tablespoons minced garlicpinch of dry greek oregano1-7 ounce can Ortega diced chilies2/3 cup olive oil1/3 cup wine vinegarsalt and pepper to taste Empty tomatoes in bowl and cut into smaller chunks. I use the double knife method, shown above, that my Grandma Rosie used.…
Read MoreLemoncello Cups
Dough for Mini Cups…3 ounces softened creamcheese1 cube softened butterpinch of salt1 1/2 cups flour First Filling…8 ounces mascarpone cheese1/4 cup powdered sugar1-2 tablespoons Lemoncelloliquor Lemon Filling…2 large lemons, zest & juice3/4 cup granulated sugar3 eggs6 ounces melted butter decorate with the zest from two additional lemons This recipe will make 24 mini size cups.…
Read MoreRoasted Red Tomatoes
5 ripe tomatoes*kosher saltolive oilpinch of dry sweet basil Cut tomatoes in half then into wedges and set on cookie sheet** so that they are not touching. Sprinkle with kosher salt and place in preheated 275 degree oven for about 3-4 hours, or until tomatoes are dry, but not blackened. You might want to turn…
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