Sausage and Sweet Potato Soup

Sausage and Sweet Potato Soup

The key to achieving success in anything in life is planning. So, we’re giving you this recipe now, so when you have leftover sweet potato casserole (or not!) you have another meal in your back pocket! Enjoy this recipe for Sausage and Sweet Potato Soup provided by the man himself, Frank Bolognino!

Roma FB 9-24-18-01

 

Ingredients:

  • 1 lb. Roma hot sausage, sliced
  • 1 medium-sized yellow onion, thinly sliced
  • 3 garlic cloves, sliced
  • 6 cups chicken broth
  • 2 cups leftover sweet potato casserole (without marshmallow topping)
  • 1 medium-sized red bell pepper, chopped
  • 1 teas. fresh thyme leaves
  • 1 (5oz) package of baby spinach
  • Italian bread

Directions:

  • Cook sausage in Dutch oven over medium heat, stirring occasionally, 7-8 minutes or until browned. Remove sausage from Dutch oven, using a slotted spoon. Reserve 2 tbsp. drippings into Dutch oven.
  • Sauté onion in hot drippings in Dutch oven over medium-high heat 5-6 minutes or until tender. Add garlic, and sauté 2 minutes.
  • Add broth, next 3 ingredients, and cooked sausage; bring to a boil. Reduce heat to medium and simmer for 20 minutes.
  • Add spinach and simmer for 5 minutes. Add salt and pepper to taste.
  • Serve with toasted Italian bread.
  • Buon appetito!
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Panna Cotta with Strawberries

Panna Cotta with Strawberries

The perfect dessert for hot August nights.

Roma August 28 2018

Ingredients:

Serves 12

  • 1 envelop (1 tbsp.) unflavored gelatin
  • ½ c milk
  • 4 c heavy cream
  • 1 c sugar, divided
  • 1 (2-inch) piece of vanilla bean, split lengthwise
  • 3 tbsp. light rum
  • 4 c strawberries

Directions:

  • Sprinkle gelatin over the milk and let stand 5 minutes to soften.
  • Combine cream and ¾ c sugar. Using tip of a sharp knife, scrape the seeds from the vanilla bean into the cream, then add the pod.
  • Place over medium heat and stir until the cream is just starting to simmer.
  • Remove from heat, add gelatin mixture, and stir to dissolve completely,
  • Cool for 10 minutes.
  • Remove vanilla pod.
  • Stir in the rum.
  • Divide mixture among ½ c ramekins and cover with plastic wrap.
  • Chill until set (about 8 hours).

1 Hour Before Serving:

  • Combine ½ of the berries with remaining ¼ c sugar and crush with a fork.
  • Slice remaining strawberries and add to bowl. Toss to combine.
  • Taste and add sugar if needed. Cover and chill until serving.
  • To unmold, set each ramekin in enough water to reach halfway up its sides. Let stand 20 seconds, remove from water, wipe dry, then place a serving plate on top and invert.
  • Shake ramekin gently until custard comes loose— you may need to run a small knife around edges of the cup.
  • Spoon berries around the cream and serve.
  • Enjoy!

 

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Insalata Caprese

There are still a couple weeks of summer left! Enjoy it with friends, family, and of course, food! We love this recipe sent in by Adrienne Brauch, and we think you will too!

Roma August 17 2018

Ingredients:

  • 2 ½ lbs. plum tomatoes (about 10) cut into 1 inch pieces
  • 8 oz. fresh mozzarella cut into 1/2 inch cubes
  • ½ cup pitted ripe olives
  • 3 Tbsp. olive oil
  • ¼ cup thinly sliced fresh basil
  • 2 tsp. minced fresh oregano
  • ½ tsp. salt
  • ¼ tsp. pepper
  • Balsamic vinegar (optional)

Directions:

  • In a large bowl, mix the tomatoes, mozzarella and olives.
  • Drizzle with olive oil
  • Sprinkle with basil, oregano, salt and pepper
  • Toss to coat.
  • Let stand 10 minutes

*Note from Author: If desired, drizzle with balsamic vinegar; you can also add chickpeas to this if you like.

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Minestrone Salad Recipe

Whether you’re picnicking at Saratoga Race Course or throwing a fete in your own backyard, the key to any celebration is the food. We’re here to ensure that you eat well, regardless of who is making it. That’s why we had to share this recipe for Minestrone Salad, one of our favorite side dishes!

Roma July 2018 (5)

Ingredients:

  • 8 oz. pasta of your choice
  • 4 tbsp. EVOO
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, peeled and diced (½ inch cubes)
  • 1 zucchini, diced (½ inch cubes)
  • 4 oz. green beans cut into 1-inch pieces
  • 1 ¼ c corn kernels
  • 2 tbsp. Balsamic vinegar
  • 15 oz. can of cannellini beans, rinsed and drained
  • 1 lb. assorted tomatoes, roughly chopped
  • 1 tsp coarse salt, plus additional for seasoning
  • Freshly ground pepper


Directions:

  • Bring a pot of salted water to a boil and cook pasta until al dente.
  • Rinse pasta under cold water and set aside.
  • Heat 2 tbsp. EVOO in large skillet and add onion and garlic.
  • Cook until they begin to soften (about 2 minutes).
  • Add carrot and cook about 4 minutes, until softened.
  • Add zucchini, green beans, and corn.
  • Cook until vegetables are tender (about 10-15 minutes), stirring occasionally.
  • Season vegetables with salt and pepper and transfer to a medium bowl to cool.
  • Stir in 2 tbsp EVOO, vinegar, tomatoes, cannellini beans, and reserved pasta. Serve chilled or at room temperature.
  • Enjoy!
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Shrimp Scampi

There’s nothing like a rainy day that has us craving our favorite comfort food… pasta (and shrimp of course)! Find our recipe for homemade Shrimp Scampi below!

Roma July 2018 (4)

Ingredients:

  • 1 lb. fresh jumbo shrimp, shelled and deveined
  • Salt and pepper to taste
  • 2 tbsp. unsalted butter
  • 2 tsp minced garlic
  • ¼ c white dry vermouth
  • ¼ tsp lemon zest
  • 1 tbsp. c lemon juice
  • 2 tsp chopped flat-leaf parsley

Directions:

  • Place shrimp on paper plate and pat completely dry with a paper towel.
  • Sprinkle with salt and pepper and lay flat, evenly-spaced on paper plate.
  • Heat butter in a large skillet, and then invert plate of shrimp over the skillet so that they all fall into the pan at the same time. Cook a minute without moving.
  • Add garlic and cook for a minute, then flip shrimp and cook 2 more minutes. Transfer to a bowl.
  • Return skillet to heat and pour in vermouth and lemon juice. Boil until thickened slightly (about 30 seconds).
  • Stir in lemon zest and parsley, then pour mixture over shrimp and toss to coat.
  • Divide shrimp and serve over pasta.
  • Enjoy!
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Gnocchi Skillet

Gnocchi Skillet

There’s just something about cloudy days that make us want our favorite comfort foods. Today, we’re craving this recipe for Gnocchi Skillet, and you will too.

Roma June 2018 (8)

Ingredients:

  • 18 oz. gnocchi
  • 2 tablespoons of olive oil
  • Salt & pepper to taste
  • ¼ tsp. red pepper flakes (more if you like it spicy!)
  • 2 c. sliced mushrooms
  • 1/3 c. diced sundried tomatoes
  • 4 c. loosely-packed spinach
  • 19 oz. white beans, drained and rinsed
  • Parmesan cheese to taste

Directions:

  • Heat olive oil in a pan and add in gnocchi– make sure to separate them, because they tend to stick.
  • Sprinkle with salt, pepper, and red pepper flakes; stirring occasionally until the gnocchi become a crispy golden-brown.
  • Set the gnocchi aside, replacing with the mushrooms in the same pan.
  • Cook about 3 minutes, then add the gnocchi, beans, spinach, and sundried tomatoes.
  • Cook until heated through and serve with Parmesan cheese. Enjoy!
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Summer Italian Pasta

SUMMER ITALIAN PASTA

Roma June 2018 (6)

Courtesy of Macheesmo Cooking with Confidence

Ingredients:

  • 1 pound tube pasta
  • 1 pound spicy Italian sausage
  • 1 bunch broccoli rabe
  • 1 pint cherry tomatoes, roasted
  • 2 cloves garlic, minced
  • 2-3 tablespoons olive oil
  • 1/3 cup Parmesan cheese, shredded
  • 1 tablespoon fresh oregano
  • Salt and pepper
  • Pasta water

Directions:

  • Get a large part of boiling water ready and salt it nicely (I like to use about a tablespoon of kosher salt per gallon of water)
  • Cut the thick stems off of the rabe and dunk it in the water for 60-90 seconds until it is just wilted, but still has a tiny bit of crunch. Drain the rabe and let it cool.
  • Save the water in the pot (I just pull the rabe out with tongs) so you can cook the pasta in the same water. Once the rabe is cool enough to handle, roughly chop it up.
  • Halve the tomatoes, drizzle with olive oil and a pinch of salt, and roast at 400 degrees F., cut side up, for about 20 minutes. They will be lightly charred on the bottom and wilted.
  • Cook the pasta according to the package.
  • Brown the sausages over medium-low heat for about 5-6 minutes per side, remove from pan, and cut it into disks. If not completely cooked yet, toss back into pan with olive oil and garlic for another 5-6 minutes. Stir regularly and ensure not to burn garlic. Stir in the broccoli rabe.
  • Once the sausage and rabe have cooked for a minute or two, pour in about 2/3 of a cup of the pasta water. It’s best to do this right before you drain the pasta so it’s as starchy as possible, then add in tomatoes.
  • Toss in the drained pasta and mix well. Season the dish with salt, pepper, fresh oregano, and lots of Parmesan cheese; then serve.
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Taco Dip

Roma May 2018 FB Posts-4

Warm weather and entertaining are synonymous. What better way to prepare for get togethers than collecting delicious recipes, such as June Busold’s Taco Dip!

Ingredients:

  • Tortilla Chips
  • cottage cheese
  • cream cheese (mashed with cottage cheese & spread on platter
  • 1 ½ lbs. ground beef, browned with 2 taco seasoning packages & drained.
  • 1 head shredded lettuce (iceberg works best in this).
  • 2 chopped tomatoes.
  • Drained salsa (full size jar of your choice).
  • Shredded sharp cheddar cheese.
  • Optional additions: Sliced jalapeños, diced onions, sliced black olives, chopped avocados!

Instructions:

  • Mash together cottage cheese and cream cheese; spread onto platter so that it covers the entire dish.
  • Add browned cooled taco ground beef to cover cheese mixture.
  • Next add shredded lettuce and the remaining ingredients in the order given.
  • Great served with tortilla chips or scoops or crackers of your choice.
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Grilled Portobello Mushroom Caps

It’s officially Grilling Season! In addition to our quality cuts of meat and seafood, we also have a robust offering of fresh vegetables, like our portobello mushroom caps!

Roma May 2018 FB Posts (9)

Ingredients

  • 4 Portobello caps
  • Balsamic glaze (we recommend Classic Cream from Isola— it’s made in Italy and can be found at Roma’s!)
  • EVOO
  • Salt and pepper to taste
  • Swiss cheese
  • Fresh rolls


Directions:

  • Wipe excess dirt from mushroom caps with a damp paper towel.
  • Cut the stems below the “rim” of the cap and then place each mushroom gill-side up in a large Tupperware.
  • Drizzle with EVOO and season with salt and pepper.
  • When you’re ready, fire up the grill, pop the mushrooms on (gill-side up), and grill for about 10 minutes (we flip for maximum grill potential).
  • Towards the end of their time on the grill, take a couple slices of fresh Swiss cheese and stuff it into the cap so that it melts!
  • Once your mushrooms are at rest, drizzle with the balsamic glaze. Stack them onto fresh rolls and top with sautéed peppers & onions!

Enjoy!

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