Posts by Claro's Italian Markets, Inc.
Maple Pecan Cranberry Relish
1 Ib. bags fresh cranberries8 oz. orange juice1 cup pecan pieces1 tsp ground cinnamon1 cup granulated sugar3 tbsp maple syrup1 cup drained mandarin orange slices In a 4 quart pot, over medium high heat put cranberries, orange juice, sugar, cinnamon and syrup. Bring to a boil, stirring every couple of minutes. As cranberries heat they…
Read MoreZucchini Fans
6 small fresh zucchini1/2 cup Claro’s seasoned bread crumbs3/4 cup grated imported romano cheese2 ripe tomatoes, cored and sliced 1 medium onion, sliced thin1 tablespoon minced garlic2 tablespoon olive oil1/2 cup white wine Wash zucchini and cut off stems and tips. Cut each zucchini lengthwise , beginning about 1 inch from the stem side, into…
Read MoreStuffed Zucchini
Boil 6 medium zucchini for 10-12 minutes. Do not overcook. Drain and run cold water on them. Set aside in a dish to cool. After they are cool, cut them lengthwise and scoop out the pulp, making a boat. Drain the squash upside down on paper towels. Place them in an oiled pyrex baking dish…
Read MoreItalian Wine Cake
1 package yellow cake mix1 small package INSTANT vanilla pudding3/4 cup salad oil4 eggs3/4 cup dry white wine1 teaspoon nutmeg5 tablespoons soft butter or margarine3/4 cup chopped or sliced almonds Preheat oven to 350 degrees. Generously grease bunt pan with 5 tablespoons butter or margarine. Sprinkle inside of bunt pan with the almonds. Set aside.…
Read MoreGrilled Eggplants
2 medium eggplants cut into 1/2 inch slices(if sliced to thin, will not hold up on grill)Marinade:1 cup extra virgin olive oil1/3 cup Balsamic Vinegar6-10 fresh Basil leaves torn into small pieces 3 cloves whole garlicsalt and pepper to taste Preheat the barbeque until heated well. Brush olive oil on grill surface. Dip eggplant in…
Read MoreFresh Fruit with Mascarpone
8 ounces mascarpone cheese3 cups instant vanilla pudding (make ahead)6 ounces plain yogurt4 cups fresh mixed berries, whatever looks fresh1/2 cup amaretto liquor1/4 cup chopped pecans Combine the mascarpone, vanilla pudding, 1/4 cup amaretto and yogurt in a bowl and whip together until smooth and creamy. If you like, this step can be done a…
Read MoreGrandma Mary’s Onion Pie
Grandma Mary made a wonderful onion pie that was a tradition at our family gatherings. Unfortunately, she never wrote down the recipe, but with the help of Olimpia Lorusso’s cooking talents and Dad’s taste buds, Mary Linda believes that she has been able to put together a recipe that would make our grandmother proud. We…
Read MoreFresh Fruit Ricotta Pie
Crust:2 cups flour1/4 cup milk1/2 tsp. salt1 tbsp. baking powder1 egg 1 tbsp. vanilla1/3 cup sugar 4 ounce margarine To make crust:Cut dry ingredients together. Add the eggs, milk and vanilla. Dough should be soft, but not sticky. If sticky, adjust by adding flour a teaspoon at a time while mixing. Divide dough in half…
Read MoreBracciolini in Sauce
4 meat cutlets (pork or beef)3 cloves minced garlic 1-281 jar strained tomatoes1 tablespoon minced garlic4 ounces imported gratedromano cheese salt & pepper to taste 1/4 cup olive oilounce can chopped tomatoes4 thin slices of prosciutto1 medium onion, chopped2 tablespoons italian parsley, chopped TO MAKE BRACCIOLINI… Lay cutlets open on table. Rub in garlic, parsley…
Read MoreEggplant Rollups
2 medium eggplants1/3 cup grated romano cheese olive oil1/3 cup shredded fontina cheese1 cup ricotta cheese1 eggwhite pepper, to taste 1/4 chopped fresh parsleyolive oilfresh sweet basil2 ounces toasted pinole nuts1-28 ounce can chopped tomatoes Slice eggplant into about 1/8 inch slices. Dip eggplant slices quickly into olive oil and place on a baking sheet.…
Read More