4 slices (1/2 inch thick) crusty Italian bread 2 tablespoons Bertolli Extra Virgin Olive Oil 1/8 teaspoon crushed red pepper flakes (optional) 1 cup chopped sweet onion 1 clove garlic, finely chopped 1/4 cup dry white wine 1 pouch Bertolli Premium Sun Ripened Tomato and Olive Pasta Sauce 1 bag (2 pounds) mussels, well scrubbed* 1 tablespoon finely chopped fresh parsley
Brush both sides of bread with 1 tablespoon olive oil. Heat
5-quart saucepot over medium-high heat and cook bread, trning once, 3
minutes or until golden brown. Remove bread and set aside.
In same saucepot, heat remaining 1 tablespoon olive oil with pepper
flakes over medium-high heat and cook onion, stirring occasionally, 4
minutes or until tender. Add garlic and cook, stirring frequently, 30
seconds. Stir in wine and cook, stirring frequently, 1 minute. Stir in
sauce and bring just to a boil. Reduce heat to medium-low and add
mussels. Cover and simmer 10 minutes or until mussels open. (Discard
any unopened shells.) In serving bowls, evenly arrange garlic toasts,
then top with mussel mixture and sprinkle with parsley.
*Substitution: Use 1/2 pound peeled and deveined shrimp instead of mussels and cook 3 minutes or until shrimp turn pink.
3 tablespoons Bertolli Extra Virgin Olive Oil
1 small Japanese or Italian
eggplant, halved lengthwise and thinly sliced (about 3 cups)
1/2 cup chopped onion
1 pouch Bertolli Premium Summer Crushed Tomato and Basil Pasta Sauce
1 can (14.5 ounces) chicken broth
1/2 cup shredded mozzarella cheese (about 4 ounces)
2 tablespoons Italian seasoned dry bread crumbs
2 tablespoons grated Parmesan cheese Crusty Italian bread, if desired
In 12-inch nonstick skillet, heat olive oil over medium heat and cook
eggplant, stirring occasionally, 5 minutes. Add onion and cook,
stirring occasionally, 5 minutes or until eggplant is golden and
tender. Stir in sauce and broth. Bring to boil over high heat. Reduce
heat to low and simmer, stirring occasionally, 5 minutes or until
thickened.
On cookie sheet, place 2 oven-proof soup bowls or crocks. Evenly spoon
soup into crocks, then top with mozzarella cheese, bread crumbs and
Parmesan cheese. Broil 2 minutes or until cheese is melted and golden.
Serve, if desired, with crusty Italian bread.
Sausage & Gorgonzola-Stuffed Portobello Mushrooms 2 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
2 large portobello mushrooms, stems removed
1 tablespoon Bertolli Extra Virgin Olive Oil Salt and black pepper, if desired
8 ounces sweet Italian sausage links, removed from casing and crumbled
1/2 cup chopped onion
1 pouch Bertolli Premium Champignon and Portobello Mushroom Pasta Sauce
1 cup fresh bread, torn into small pieces
1/3 cup crumbled Gorgonzola cheese
2 tablespoons toasted pine nuts
8 cups baby spinach or arugula leaves
Preheat oven to 425F. Evenly drizzle both sides of mushrooms with olive
oil; then season, if desired, with salt and black pepper. On
cookie sheet, arrange mushrooms, gill-side-up; set aside.
In 10-inch nonstick skillet, brown sausage; drain, if desired. Add
onion and cook, stirring occasionally, 3 minutes or until tender; cool
slightly.
In medium bowl, combine sausage mixture, 1/2 cup sauce, bread, 3
tablespoons cheese and pine nuts. Evenly spoon sausage mixture
onto prepared mushrooms, then sprinkle with remaining cheese. Bake 15
minutes or until mushrooms are tender.
Meanwhile, in 5 quart saucepot, bring spinach and 1/4 cup water to a
boil over high heat. Reduce heat to low and cook covered, stirring
occasionally, 2 minutes or until spinach is wilted. Season, if desired,
with salt and black pepper. With slotted spoon, evenly arrange spinach
on plates, then top with mushrooms. Serve with remaining sauce, heated.
Tips: For Vegetarian Stuffed Mushrooms, omit sausage and cook chopped mushroom stems with onion. Variation: To make Appetizer Stuffed Mushrooms, prepare filling
as above and stuff into white mushroom caps. Bake 10 minutes or until
tender.
