Rao's Recipes

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  Great for cold weather!

  1/2 cup Rao’s Extra Virgin Olive Oil

• 1 cup diced onion
• 1/3 cup diced prosciutto or pancetta
• 2 cloves garlic, peeled
• 4 cups cooked beans with 1 cup of their cooking liquid or 2-15oz cans Great Northern or Cannellini beans with their liquid
• 4 cups Chicken Broth
• Salt and pepper to taste
• 2 cups Rao’s canned Imported Italian Peeled Tomatoes,
  well drained and chopped
• 1 pound Rao’s Ditali Pasta cooked
• 1/4 cup freshly grated Pecorino Romano cheese, optional

Combine Rao’s Extra Virgin Olivl Oil, onion, prosciutto, and garlic in a large saucepan over medium heat. Sauté for about 5 minutes or until onions are translucent and begin to turn golden. 

Stir in beans and their liquid. Add broth and salt and pepper and bring to a boil. Add Rao’s Imported Italian Peeled Tomatoes and return to a boil. Lower heat and simmer, uncovered, for 10 minutes.

Stir in pasta and cook for an additional 5 minutes. Serve hot, sprinkled with Pecorino Romano cheese, if desired.

Note: You can eliminate the tomatoes for a rich, creamy soup; however, you might need to add additional liquid from the beans or chicken broth if you prefer a thinner soup.

• ½ cup Rao’s Extra Virgin Olive Oil
• 1 large onion, chopped
• 1 can of Rao’s Italian Peeled Tomatoes
• l bag of dried lentils, rinsed
• 2-3 bunches carrots, scraped and sliced
• 1 large celery bunch, washed and sliced
• 1 lb. Rao’s Ditali Pasta
• Salt and freshly ground Pepper to taste

Drain can of peeled tomatoes, reserving juice.  Coarsely chop tomatoes. Heat olive oil in 8 quart stockpot, add sliced onions and cook until soft, approximately five minutes. Add carrots, celery, tomatoes, stir to coat vegetables with olive oil and cook for 10-12 minutes.  Next add lentils, season with salt and pepper, stir and cook for five minutes.  Pour in reserved juice from tomatoes and enough water to cover vegetables, about 4 to 5 quarts.  Bring to a full boil, then cover and simmer until lentils and vegetables are cooked, about 2 hours.  During last 15 minutes of cooking add pasta.

Substitution:  Instead of water use vegetable or chicken broth.

• 2 lbs. chicken cutlets cut into strips
• 1 bottle Rao’s Lemon Chicken Marinade
• Rao’s Extra Virgin Olive Oil
• Rao’s 12 yr. Balsamic Vinegar
• 1 cup Breadcrumbs
• ¼ cup Parmigiano-Reggiano cheese, grated
• ½ cup fresh parsley, chopped
• Salt and pepper to taste

Marinate chicken in Rao’s Lemon Chicken Marinade for 1 hour. Mix together breadcrumbs, grated Parmigiano-Reggiano cheese and fresh parsley. Remove chicken from marinade, coat individual pieces with breadcrumb mixture and fry until golden brown. Place chicken over mixed green salad. Season with salt and pepper and toss with Rao’s 12 yr. Balsamic Vinegar and Rao’s Extra Virgin Olive Oil.

Great for cold weather!

• 1/2 cup fine quality olive oil
• 1 cup diced onion
• 1/3 cup diced prosciutto or pancetta
• 2 cloves garlic, peeled
• 4 cups cooked beans with 1 cup of their cooking liquid or 2-15oz cans Great Northern or Cannellini beans with their liquid
• 4 cups Chicken Broth
• Salt and pepper to taste
• 2 cups Rao’s canned imported Italian plum tomatoes, well drained and chopped
• 1 pound Ditali pasta cooked
• 1/4 cup freshly grated Pecorino Romano cheese, optional

1. Combine oil, onion, prosciutto, and garlic in a large saucepan over medium heat. Saute for about 5 minutes or until onions are translucent and begin to turn golden. Do not burn garlic.

2. Stir in beans and their liquid. Add broth and salt and pepper and bring to a boil. Add tomatoes and return to a boil. Lower heat and simmer, uncovered, for 10 minutes.

3. Stir in pasta and cook for an additional 5 minutes. Serve hot, sprinkled with Pecorino Romano cheese, if desired.

Note: You can eliminate the tomatoes for a rich, creamy soup; however, you might need to add additional bean or chicken broth if you prefer a thinner soup.