Fresh Tomato Basil Pasta Sauce

Looking for something to do with all of your tomatoes? Make sauce! Here’s a recipe for our Fresh Tomato Basil Pasta Sauce.


4 large ripe tomatoes

10 large basil leaves

4 cloves garlic, chopped

• 3/4 c. extra virgin olive oil

• 1/4 tsp. sea salt

. tsp. black pepper

• 1/2 c. pitted kalamata olives

1 lb. penne pasta


• Mix everything in a large bowl (minus the pasta). Cover with plastic

wrap and allow to sit on the counter for 4 hours, stirring occasionally.

• Cook penne according to package directions and top with room temperature


• Top with grated parmesan cheese.

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Grandma Maria’s Pizza Pieno

It doesn’t have to be the weekend to enjoy homemade Pizza! Try out “Grandma Maria’s Pizza Pieno” recipe sent in by Barbara Ritschel.


  • 1 lb. ricotta cheese
  • 1/2 lb. fresh cheese
  • 1 c. grated cheese
  • 5 eggs
  • 1/4 lb. prosciutto
  • 1/2 lb. pepperoni
  • 1/3 lb. Italian salami
  • 1/4 lb. flour
  • 1 tbsp. baking powder
  • Crisco 


For Topping:

  • Cut salami, pepperoni, prosciutto, and fresh cheese into pieces
  • Mix well with ricotta, grated cheese, and eggs.
  • Note from the author: don’t add salt!

For Dough:

  • Combine flour, baking powder, and a sprinkle of salt
  • Add in water until a dough consistency is reached
  • Grease a deep-dish pan with Crisco, then line with dough and seal the edges 

To Finish:

  • Top the dough with meat and cheese mixture
  • Bake at 475 degrees until crust is crispy and cheese is bubbly – about 30 minutes
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Homemade Polenta Recipe

This recipe is so good, you’ll be saying, “pass the Polenta!” 



• 6 c. water

• 2 tsp. sea salt

• 1 3/4 c. cornmeal

• 3 tbsp. unsalted butter


• Bring 6 c. water to a boil with 2 tsp. Sea salt.

• Slowly and gradually whisk in cornmeal (to prevent lumps).

• Once mixed, add in butter and mix until melted— polenta will have to

cook for 20-40 minutes before it gets the proper texture.

• Press out onto a tray and allow to cool before frying or scoop hot

polenta into a bowl and top with cheese or marinara (or both!)

To Fry Polenta:

• Allow hot polenta to cool about 2 hours in refrigerator.

• Cut into . inch pieces.

• Heat EVOO in a pan and fry the polenta pieces until crisp on both

side (flipping halfway

• through).

• Sprinkle with Romano or Parmesan cheese and dip hot fried polenta

into marinara!

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Steamed Cod with Scallions & Ginger

Enjoy every bite of summer with this recipe for  Steamed Cod with Scallions & Ginger


4 skinless cod fillets (between 4 and 6 oz. each)

3 tbsp. rice vinegar

2 tbsp. freshly grated ginger

2 tbsp. soy sauce

6 scallions, cut into 3-inch pieces

Salt and pepper


Season cod fillets salt and pepper.

In a large skillet, combine soy sauce, vinegar, and ginger.

Place fillets into mixture in the skillet and allow to come to a boil.

Cover, reduce heat to low and cook 6-8 minutes.

Once done cooking, sprinkle the thinly-sliced scallion pieces over the


Allow cooking a few more minutes until fish is no longer see-through

and scallions are slightly wilted.

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Pancetta and Chicken Penne with Mascarpone

Spruce up your date night or dinner party with this delicious recipe for Pancetta and Chicken Penne with Mascarpone!


  • 6 ounces Pancetta sliced thick and diced
  • 1 lb. Penne Pasta
  • 1.5 cups Roasted Peppers (from a jar)
  • 8 ounces Mascarpone Cheese
  • 1.25 lbs. roasted Chicken Breast, shredded
  • 3/4 cup walnuts, toasted and chopped
  • Serves 4


  • In a large skillet, cook Pancetta over medium heat until crisp, drain on a paper towel and set aside
  • Pour the grease out of skillet but do not clean skillet
  • Cook Penne to al dente texture and drain
  • Puree the peppers in a food processor and transfer to skillet with Mascarpone and Chicken
  • Warm over medium-low heat, stirring often, until thoroughly blended and heated.
  • Add cooked penne to the skillet with Chicken and Sauce. Toss to coat Penne and stir in Pancetta
  • Serve topped with toasted walnuts and freshly grated Reggiano Parmigiano
  • To toast walnuts, spread on a baking sheet and bake at 350* for 9-11 minutes or until aromatic and lightly browned
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Zucchini Boats Recipe

It’s zucchini season, so make the most of this versatile vegetable with this recipe for Zucchini Boats!


3 large zucchini, halved & seeds scooped out


Salt and pepper to taste

• 1/4 tsp garlic powder

1 small yellow onion, diced

2 cloves of garlic, minced

1 lb. ground turkey (or meat of choice)

1 28 oz. can crushed tomatoes

4 oz. shredded mozzarella

Freshly grated parmesan

Parsley for garnishing


• Preheat oven to 425 degrees

• Place zucchini halves open-side up in a 9×13 in. pan. Brush with

EVOO, sprinkle with salt, pepper, and garlic powder and set aside.

• Roast zucchini for 20 minutes– in the meantime, prepare the filling:

• Heat EVOO in a pan and cook garlic and onions until soft. Add in

ground turkey and brown until completely cooked through.

• Add in crushed tomatoes and allow to come to a boil.

• Reduce heat and let simmer; then add salt and pepper to taste.

• Once zucchinis are done roasting, remove from oven and fill with

turkey mix. Sprinkle with shredded mozzarella and grated parmesan,

then place in oven and cook until cheese melts.

• Garnish with parsley and serve!

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Mushroom & Parmesan Spaghetti Squash

Feeling like pasta, but don’t want to have something so heavy? Try this recipe for Mushroom & Parmesan Spaghetti Squash!


One spaghetti squash (about 2 pounds will make 4 side-dish

portioned servings)

2 tbsp. Extra Virgin Olive Oil

2 cups of button mushrooms (chopped)

2 garlic cloves, minced

1 tbsp. thyme

• 1/4 c. grated Parmesan cheese

• A handful of parsley, finely chopped

Salt and pepper to taste


Preheat oven to 380 degrees F

While oven preheats, heat EVOO in the skillet and add in thyme and


Cook for a minute or two, then add in mushrooms; cook until brown

(7-8 minutes)

Turn off the stove; let mushrooms sit while the squash cooks

Place whole squash on a baking sheet and put into the preheated oven (wait until after squash is cooked to cut!). Bake for about an hour; you’ll know it’s done when you can pierce the skin with a knife.

Remove from oven and let cool to room temperature

Cut in half, remove seeds, and scrape the spaghetti-like strands out with a fork

Add squash to skillet and return to high heat, frying together with mushrooms

Add Parmesan cheese, and saute for a moment and then remove from heat

Sprinkle with parsley and serve!

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Macaroni Salad Puttanesca Recipe

It’s the season of summer salads, so try this one for Macaroni Salad Puttanesca!

Can be served hot or cold!


• 1 lb. medium shell pasta

•  3/4 c. EVOO

• 1/4 c. white wine vinegar

• 1 tsp. oregano

• 1/2 tsp. dried pepper flakes

• 1 c. Kalamata olives

• 1/4 c. capers

• 6 anchovies, chopped

• Fresh parsley, chopped

• Salt, to taste

• 10 cherry tomatoes, halved

• 1 can cannellini beans, rinsed and drained



• Cook pasta in boiling water until al dente. Drain.

• Drain and rinse cannellini beans.

• In a large bowl, combine EVOO, vinegar, oregano, pepper flakes,

garlic, olives, capers, and anchovies.

• Add macaroni and beans to this mix and toss.

• Add parsley, tomatoes, and salt just before serving.

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Fresh Homemade Mozzarella

Ever wonder how to make fresh, homemade mozzarella? Let Frank Bolognino tell you!


1 1/4 c. water

1 1/2 tsp citric acid (sold at Roma’s)

• 1/4 rennet tablet or 1/4 tsp liquid rennet (sold at Roma’s)

1 gallon of either whole or 2% milk

1 tsp kosher salt


Combine 1 cup of water and citric acid until dissolved. In another bowl, combine remaining 1/4 cup of water with rennet until dissolved.

Warm milk by heating on stovetop. Stir in the citric acid mixture and warm to 90 degrees, stirring gently.

Remove pot from heat. Gently mix in rennet mixture and stir for about 30 seconds. Cover pot and let stand for 5 minutes or until milk sets— it may take an extra 5 minutes or so if the mixture is really watery. Once set, cut uniform curds by making several parallel cuts vertically and horizontally to create a grid pattern. Ensure that your knife reaches the bottom of the pan. (If you want to skip this step, we sell cheese curds at Roma’s as well!)

Return pot to stove and heat over medium to about 105 degrees. Stir slowly, being careful not to break up the curds up too much (curds should clump together).

Remove from heat and stir gently for 5 minutes. With a slotted spoon, ladle curds into a microwavable bowl, separating curds from whey.

Microwave curds for 1 minute, then drain the whey. They may be hot, so using rubber gloves, fold curds over themselves a few times. They should look similar to cottage cheese.

Microwave in 30-second increments until curds reach an internal temperature of 135 degrees.

Form the mozzarella: Sprinkle sea salt over curds and use fingers to mix. Use both hands to fold and stretch curds. Eventually, they will start to firm up and look glossy.

Shape into one or several balls, trying not to overwork the cheese.

Store fresh mozzarella in an airtight container with 1 tsp of salt and a cool cup of whey to keep moist.


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