“In The Loop” with iVillage – March 4, 2008.
The following are recipes from The DelGrosso Family, the oldest, family-owned producers of pasta sauce in the United States. These classic Italian dishes make up a typical Sunday Family Dinner for the DelGrossos and were prepared on the March 4, 2008 airing of NBC’s “In The Loop with iVillage” show broadcast live from Chicago. Click here to open a new window and watch a video from the show of three generations of DelGrossos preparing these tasty, family recipes.
Uncle Bo’s Roasted Peppers
Brasciole with Aunt Mary Ann’s Sunday Marinara
Balsamic Garlic Salad Dressing
Fresh Fruit Salad with Cointreau & Honey
Uncle Bo’s Roasted Peppers
Roasted red peppers are simple to make at home and your broiler does most of the work. Pair sliced peppers with toasted garlic bread for a delicious meal starter.Ingredients:
4 medium-large red peppers (You can mix red with yellow and orange peppers. These are all sweet varieties.)
1 clove fresh garlic, finely chopped
2 pinches of fresh chopped parsley
Salt
1 tsp. balsamic vinegar
4 tbsp. of pure olive oil
Cooking directions:
• Turn oven on to Broil.
• Place peppers on a cookie sheet and place in heated oven for approximately 30 minutes. Turn peppers every 5-10 minutes until blackened on all sides.
• Remove peppers from oven and place in a bowl. Cover tightly with plastic wrap to let peppers steam for about 30 minutes.
• Take peppers from bowl and place on a cutting board. Core peppers, remove seeds and peel blackened skin. Cut into half-inch-wide strips.
• Place sliced peppers into a new bowl.
• Add olive oil, balsamic vinegar, chopped parsley, chopped garlic and salt to taste. Toss and let stand for 2 hours to marinate.
• Serve with fresh toasted garlic bread.
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Brasciole with Aunt Mary Ann’s Sunday Marinara
This classic Italian meat dish cooks on top of the stove, so it’s surprisingly easy to make and the prep takes just a few minutes. After cooking in the marinara sauce, the meat becomes fork tender. Brasciole is a delicious dinner the whole family will love.Ingredients:
2 jars (26 oz. each) of La Famiglia DelGrosso Aunt Mary Ann’s Sunday Marinara
2 lbs. Brasciole meat (top round cut of beef) from your local supermarket
1/2 cup grated imported Italian Pecorino Romano Cheese
1/4 cup fresh chopped Italian parsley
2 cloves fresh chopped garlic
5 tbsp. pure olive oil
Salt
Pepper
Unseasoned bread crumbs
Golden raisins (optional)
Cooking directions:
• Cut Brasciole meat into approximately 8 equal size pieces. Pound out to approximately 1/4-inch thick if necessary.
• Season both sides of meat with salt and pepper to taste.
• Lay meat flat, cover with a generous portion of grated cheese and breadcrumbs.
• Add fresh parsley and fresh chopped garlic. Raisins optional at this point.
• Roll the Brasciole meat and place toothpicks into the meat to keep secure.
• Add olive oil to a skillet and preheat on High.
• Preheat a large sauce pot on medium-low heat. Open 2 jars of Aunt Mary Ann’s Sunday Marinara sauce and place into pot.
• Add Brasciole pieces to heated skillet and brown on all sides.
• Take cooked Brasciole from skillet and add to heated sauce. Cook for approx. 1 and 1/2 to 2 hours or until meat is fork tender.
• Serve Brasciole with your favorite pasta topped with Aunt Mary Ann’s Sunday Marinara sauce from the Brasciole. We recommend refrigerated pastas such as tortellini, which cook faster than dried and have fresh flavor.
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Balsamic Garlic Salad Dressing
This zesty salad dressing will kick up your salad ten notches. The combination of fresh garlic, Dijon mustard, and grated parmesan cheese is simply delicious. It’s a DelGrosso family favorite!Dressing Ingredients:
3/4 cup olive oil
1/4 cup balsamic vinegar
2 cloves of fresh garlic pressed
1 tbsp. Dijon mustard
3 tbsp. grated parmesan cheese
1 tbsp. sugar
Salad Ingredients: 2 heads of Romaine lettuce
4-5 Italian plum tomatoes
1 small-medium red onion, sliced
Preparation directions: • Whisk all ingredients and set aside.
• Wash Romaine lettuce, break into pieces and place in salad bowl.
• Add slices of 1 red onion and slices of 4-5 Italian plum tomatoes.
• Pour dressing over salad, toss, and enjoy.
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Fresh Fruit Salad with Cointreau & Honey
After a heavy meal, keep dessert light and refreshing with this delicious fresh fruit salad made with orange-flavored liqueur and honey. It’s the perfect way to end a Sunday Family Dinner. Serve with assorted cheeses.Ingredients:
1/2 ripe cantaloupe, cubed
3 Fuji apples, cubed
1/2 pint strawberries, sliced
2 whole bananas, sliced
1 cup orange juice (not from concentrate)
2 cups grapes (approximately 2 or 3 clusters)
3 heaping tbsp. honey
2 Tbsp. Cointreau or other orange-flavored liqueur
Preparation directions:
• Add orange juice to mixing bowl.
• Add all fruit—cantaloupe, apples, grapes, strawberries, and bananas.
• Add honey and orange-flavored liqueur to the fruit.
• Toss gently to coat fruit well.
• Serve and enjoy.
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