Posts by Claro's Italian Markets, Inc.

1 pound imported pasta(gnocchi or medium shells work well, but any cut will do)1 medium diced onion4 ounces butter or margarine1/4 cup extra virgin olive oil1/4 cup lemon juice2 tablespoons minced lemon zest1/4 cup toasted pinole nutsimported grated romano cheese1/4 cup white wine1-2 pounds cleaned cooked shrimp(you can use raw cleaned shrimp, cook a little…

BECHAMEL SAUCE:6 tablespoons butter6 tablespoons flour1/2 cup grated romano cheese 6 cups milksalt and white pepperdash of nutmeg Melt butter in large saucepan. Whisk in flour and let it bubble a little. Whisk in milk and cook, whisking constantly, over medium heat until sauce comes to a boil and thickened. Add spices and cheese, whisk…

1 package of frozen pre-cooked pasta sheets2 pounds fresh ricotta cheese1 quart Claro’s shredded mozzarella with romano2 quarts Claro’s meat sauce1 1/2 pounds Claro’s fresh sausage (bulk if possible)fresh chopped Italian parsley In medium frypan, break up bulk sausage and cook over medium high heat until cooked through. If using link sausage, remove the casings…

Make sauce recipe below, or use one of your favorites!When the sauce is ready, you can begin making lasagna wheels… 2-28 ounce cans chopped tomatoes1 large diced onion1/4 cup olive oilfresh sweet basil 1 bottle or box chopped tomatoes2 tablespoons minced garlicsalt and pepper to taste Place the onions, garlic and olive oil in a…

1 package pre-cooked frozen pasta sheets3 pounds ricotta cheese1 cup grated imported romano cheese2 quarts Claro’s marinara sauce(or you can make your own) 3 eggs12 ounces fresh baby spinach2 cups shredded fontinasalt and pepper to taste Thaw the frozen pasta sheets. Prepare filling by mixing ricotta, eggs and half of the romano cheese together in…

recipe and technique from Anna Bellomo 4 cups flour2 tablespoons olive oil1-2 cups water1 tablespoon salt Heat water, olive oil and salt in pan on stove until almost boiling. Put flour into bowl and and add about 2/3 of the water and begin to mix with wooden spoon. Add water until mixture just holds together.…

Use this quick way of preparing dinner when you don’t have the time, or just have leftovers that you would like to use up in a new way that is tasty and delicious. There are literally hundreds of combinations you can prepare. Once you master basics, you can go wild with your own imagination and…

3 cups milk2 teaspoons saltpinch of white pepper1 cup grated romano cheese1/2 cup shredded fontina cheese 1 cup semolinapinch of nutmeg2 egg yolks1 stick of butter or margarineplus butter for cookie sheet Butter the bottom of cookie sheet and set aside. Heat milk, salt and white pepper over medium high heat until just below the…

1 pound of imported pasta(small shells or ditali work best)1 large diced onion2 cups Olive oil 2 tablespoons minced garlic imported grated romano cheesepinch of red crushed chili (optional)black pepper to taste Stir the pasta into 5 quarts of boiling salted water to cook. Meanwhile: In a small frypan, heat the olive oil, onion and…

12 fresh crepes (see recipe page 108)12 slices Claro’s baked ham(slices should be at least 6” long, otherwise get more slices)12 ounce shredded fontina cheese (Swedish or Danish is best)1/4 Cup fresh chopped parsley3 cups fresh bechamel sauce1/4 cup imported grated romano cheese12 fresh spears of asparagus (24 if small size)** BECHAMEL SAUCE:3 cups milk…