Posts by Claro's Italian Markets, Inc.
Calzones Pizza Dough Stuffed with your Favorites
3 pound bag of Claro’s fresh pizza doughfresh vegetables, and all types of cheeses and spices. You can also use a cooked filling, like eggplant caponata. Here is one of my favorites The calzones to the left have pepperoni, mushrooms and cheddar cheese Spinach and ricotta filling…..2 pounds thawed frozen spinach (squeeze out water)1/2 cup…
Read MoreAmaretti Baci
1-12 ounce package Lazzaroni amaretti cookies8 ounces warm espresso coffee (instant is fine)Frangelico or amaretto liqueur8 ounces finely chopped almonds1-6 ounce Nutella chocolate spread4 ounces finely chopped coconut Make espresso coffee and add liqueur to taste in a small bowl. Place the almonds and coconut in a small bowl and set aside. Prepare cookies by…
Read MoreAlmond Biscotti Cookies
5 cups flour1 cup coarsely chopped almonds2 tablespoons baking powder1 tablespoon salt 1 1/2 cups granulated sugar1 pound margarine6 eggs1/2 teaspoon anise oil Cream margarine and sugar together. Add eggs and anise oil and beat well. Add flour, baking powder and salt and mix well. Add almonds. Mix all ingredients well. Divide dough into three…
Read MoreBrussel Sprouts with Pancetta
1/2 pound fresh brussel sprouts (cleaned, trimmed, and cut in half)4 ounces pancetta strips 1 tablespoon olive oil or more2 tablespoons butter 1 tablespoon olive oil or more3 ounces balsamic vinegar glazesalt and pepper to taste In heavy frying pan add olive oil and pancetta strips. Cook over medium high heat until the pancetta is…
Read MorePesto Pepper Bites
1-4 ounce jar basil pesto or frozen basil pesto8-12 ounces Danish or Swedish fontina cheese(cut in strips as needed)1-12 ounce bag mini-multicolored bell peppers Preheat oven to 350 degrees. Wash peppers and cut lengthwise in half (do not remove the stem). Place on a cookie sheet single layer with the cut side up. Spoon a…
Read MoreBacalitos Salt Cod Fritters
1 pound filet of baccala (weight before soaking)2 tablespoons baking powder1 cup finely chopped Italian parsleyYour favorite frying oil (I like canola with extra virgin olive oil) 4 cups flour4 cups watersalt & pepper to taste To prepare the baccala:The baccala takes 24 to 48 hours to prepare. Cut the baccala into about 4 or…
Read MoreStuffed Jumbo Shells
1/2 cup olive oil1 large chopped onion2 tablespoons minced garlic2-28 ounce cans chopped tomatoes1 box or jar strained tomatoessalt and pepper to taste1 teaspoon fresh parsley, chopped6 leaves fresh sweet basil, tornIn saucepan saute onion and garlic in olive oil until golden.Add tomato products,rinse the cans with a little water and then add it to…
Read MoreAsparagus Italian Style
1 medium chopped onion2 tablespoons minced garlicolive oil2 bundles fresh asparagus spears;small to medium size spears work best, but any size will dosalt and pepper to taste1 fresh lemon When selecting asparagus be sure that they are fresh and moist. Break off the stem as low as you can, but don’t cut them as sometimes…
Read MoreRigatoni with Four Cheeses
1 pound imported rigatoni pasta (stove pipe shape)2 cups half and half (whipping cream can be used to make a richer sauce)3 ounces of crumbled gorgonzola cheese3 ounces of cubed white cheddar cheese(Be sure to use white cheddar, not yellow.If unavailable, use Bel Paese or jack cheese)3 ounces of cubed fontina cheese1/2 cup of imported…
Read MoreSeafood Stuffed Jumbo Shells
1 box jumbo shells1 pound diced imitation crab1 cup diced celery1 cup mayonnaise 1/4 cup fresh lemon juicesalt and white pepper to taste 2 pounds baby bay shrimp8 ounces drained sliced water chestnuts1/2 cup finely diced onionsfresh chopped Italian parsley Prepare jumbo shells according to recipe on box, making sure that they are not overcooked.…
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