Rao's Recipes

• 1 jar Rao’s Roasted Peppers, sliced
• Large fresh mozzarella, sliced
• 6 fresh basil leaves, chopped, plus 3 for garnishing

On a large platter, arrange slices of mozzarella, top with Rao’s Roasted peppers, and basil leaves.

Drain a jar of Rao’s Roasted Peppers. Lightly spread a bread wrap with cream cheese. Top with roasted peppers. Roll wrap and cut diagonally into 2” sections.

Drain 1 jar Rao’s Roasted Peppers, reserving the flavored oil for toasting the bread. The oil can also be used at a later time to dress your salads, toss with pasta, or sauté fresh vegetables. Dice the roasted  peppers and set aside. Slice fresh mozzarella into 1/4” slices and set aside. Slice a fresh Italian bread,  baguette or ficelle into 1/2” slices. Brush sliced bread with the reserved oil and place on a cookie sheet. Broil until lightly toasted. Arrange toasted bread on a platter. Garnish with one slice of the  fresh mozzarella, top with roasted peppers and sprinkle with freshly chopped basil.

• 2 cans Rao’s Imported Italian Peeled Tomatoes
• ¼ cup Rao’s Extra Virgin Olive Oil
• 1 lb. Rao’s Ditali Pasta
• 1 large yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 3 tablespoons pancetta, chopped
• 2 tablespoons tomato paste
• 5 cups water, plus reserved tomato juice
• 1/3 cup chopped fresh Italian parsley
• Salt and freshly ground pepper to taste
• Parmigiano-Reggiano Cheese, grated
• Pesto (optional)

Drain Rao’s Imported Italian Peeled Tomatoes, reserving juice, and coarsely chop.
In a large soup pot over medium heat warm Rao’s Extra Virgin Olive Oil. Add onion, celery, pancetta and sauté until soft, about 5 to 7 minutes. Add chopped tomatoes and parsley, stir to coat with olive oil mixture, and cook until tomatoes begin to caramelize. Season with salt and pepper. Add reserved tomato juice, water and tomato paste and mix well. Bring to a boil, reduce heat and simmer uncovered for approximately 30 minutes. Purée the soup with a hand-held blender, leaving some of the tomatoes a little chunky.

While the soup is cooking, cook pasta according to directions on package.
Just before serving, add the pesto and stir to blend. Ladle pasta and soup into bowls and serve immediately. If desired, top with grated Parmigiano-Reggiano cheese.

Serves 6 to 8

• 20-24 large white mushrooms, stems removed, cleaned and set aside
• 1 jar of Rao’s Roasted Peppers and Portobello Mushrooms, drained and reserve juice
• 1 tablespoon fresh parsley, chopped
• Rao’s Extra Virgin Olive Oil
  
• ¼ cup red wine

• ½  cup plain breadcrumbs
• Salt and freshly ground pepper to taste

Preheat oven to 375 degrees F.

Brush mushroom caps with damp towel and set aside. Finely chop reserved mushroom stems.

Chop Rao’s Roasted Peppers and Portobello Mushrooms, set aside.

In a large skillet over medium high heat, warm reserved juice from Roasted Peppers.

Add mushroom stems, chopped parsley and Roasted Peppers,saute until mushroom stems are golden.  Add ¼ cup red wine and cook until wine is absorbed, approximately five minutes.

Season with salt and pepper to taste.

Stir in breadcrumbs and mix well.  Remove from heat.

Fill mushroom caps with stuffing.

Place filled mushroom caps on cookie sheet, drizzle with Rao’s Extra Virgin Olive Oil and bake for approximately 30 minutes.

Transfer stuffed mushrooms to a serving platter.

• 2 lbs. fresh string beans, ends removed
• 1 medium Vidalia onion, sliced thin
• 1 can of Rao’s Imported Italian Peeled Tomatoes
• 2 medium potatoes, cut into chunks (optional)
• Rao’s Extra Virgin Olive Oil
• Pinch of fresh Oregano
• Salt and freshly ground Pepper to taste

Drain can of Rao’s Imported Italian Peeled Tomatoes, reserving juice.  Coarsely chop tomatoes.

In a medium saucepan, lightly coat bottom of pan with Rao’s Extra Virgin Olive Oil.  Heat the olive oil and add sliced onions.  Cook until soft and then add chopped tomatoes, and stir well.  Season with salt and pepper and cook for five minutes.  Add string beans and potatoes, if using, reserved juice from tomatoes and enough water to cover vegetables.  Bring to a boil and then cover and simmer until vegetables are cooked, about 30-35 minutes.