Francesca Pittaluga
Lemony Ricotta Orecchiette with Peas & Marinara
A bright and zesty twist on a seasonal pasta dish. Ciao Pappy's Marinara Classico and west~bourne’s avocado oil come together with lemon and creamy ricotta for the perfect taste of spring. Two LA-based brands, rooted in a love for pure, clean ingredients. Ingredients: 12 oz orecchiette 1 Tbsp extra virgin west~bourne avocado oil, plus more for serving Salt, to taste ½ cup frozen peas ¼ cup reserved pasta water Ricotta Mixture: 1 cup ricotta Zest of 1 lemon 1 Tbsp lemon juice 1–2 Tbsp avocado oil Freshly grated Parmesan or Romano, to taste Salt and pepper, to taste To Serve:...
Francesca Pittaluga
Creamy Calabrian Orzo with Shrimp and Feta
Look for a creative way to use your Creamy Calabrian marinara? Try our Calabrian shrimp with orzo and Hot Crispy Oil. It’s the perfect elevated dinner plate with a kick and full of flavor. Serves 6 Ingredients 1 pound 16/20 shrimp, peeled and deveined 2 teaspoons kosher salt, divided 2 tablespoons olive oil 2 tablespoons salted butter 1 medium shallot, finely minced (about ½ cup) 1½ cups dry orzo ¼ cup dry white wine 1 cup Ciao Pappy Creamy Calabrian Sauce 2 cups chicken or vegetable stock 4 ounces feta in brine, broken into large chunks 1 cup frozen peas ¼...
Francesca Pittaluga
Bolognese Alla Pappy
If we had to choose one last meal, it’d be this. A rich, slow-simmered Bolognese usually takes hours, but we’ve cracked the code. With Alla Pappy as your base, you can skip the hard stuff—no peeling, chopping, or slow-roasting required—while still getting that deep, savory, slow-cooked flavor. Ready to dig in? We’re giving you the full recipe so you can see just how easy and delicious it is. Ingredients: 4 oz bacon, finely chopped 1 lb ground beef and pork mix 2 tbsp butter ½ cup dry white wine ½ cup warm broth, divided ¼ tsp beef bouillon, dissolved in...
Francesca Pittaluga
Roasted Red Pepper and Harissa Soup with Grilled Cheese
Roasted Red Pepper & Harissa Soup with Herb Oil & Grilled Cheese Serves 4 Ingredients For the Soup: 2 tablespoons olive oil 3 medium carrots, sliced into rounds (about 1½ cups) 1 small shallot, thinly sliced (about ½ cup) Kosher salt, to taste 2–3 tablespoons harissa paste 1 (7-ounce) jar roasted red peppers, drained 1 (24-ounce) jar Ciao Pappy Marinara Alla Pappy 3–4 cups water or vegetable broth ½ cup labneh 2–3 tablespoons fresh lime juice For the Herb Oil: ½ cup mixed soft herbs (such as dill, parsley, and cilantro) ¼ cup olive oil ¼ teaspoon kosher salt For...
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