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PUBLIC Label Recipes: Marinara & Puttanesca Sauce



Public Label LogoEach time we introduce a new product to our PUBLIC Label line, we like to share recipes that incorporate it into your home cooking. Our new tomato sauces are so versatile on pizzas, in pasta, or however you like to use them–here are just a couple ideas to get you started. Visit our PUBLIC Label page to find out what it means to turn the “private” in “private label” upside down.

Roasted Cauliflower with PUBLIC Label Marinara Sauce

Serves 4 as a side

Ingredients:
1 head cauliflower, broken into florets
1 cup Bi-Rite PUBLIC Label Marinara Sauce
1 cup grated ricotta salata
1 tsp chili pepper flakes
2 tbls Bi-Rite PUBLIC Label Extra Virgin Olive Oil
salt and pepper to taste
2 tbls chopped fresh Italian parsley

Directions:
-Preheat oven to 425 F
-Toss florets with olive oil, chili flakes, salt and pepper.
-Put in baking dish in oven for 15 minutes, stirring occasionally
-Lower temperature to 325 F, stir in Marinara Sauce
-Top with ricotta salata and bake for 10 minutes

birite public label

The PUBLIC Label line keeps growing!

Sicilian Meat Balls with PUBLIC Label Puttanesca Sauce
Serves 4

Ingredients:
1 ½ lbs freshly ground beef
½ cup breadcrumbs
¼ cup whole milk
1 large egg
¾ cup grated Parmigiano-Reggiano
¼ cup ketchup
2 tbls fresh Italian parsley, chopped
2 large garlic cloves, minced
1 small yellow onion, chopped finely
1 jar PUBLIC Label Puttanesca Sauce
salt and pepper to taste

Directions:
-Put a rack lined with parchment paper in the center of the oven and heat to 375 F
-Mix the breadcrumbs and milk in a large bowl, then set aside for 5 minutes.
-Mash and squeeze the breadcrumbs so that they make a smooth paste.
-Whisk in the eggs.
-Add the Parmigiano, ketchup, herbs, onion, garlic, 2 tsp salt and ½ tsp pepper; stir to blend.
-Break the beef into small chunks and add to the bowl.
-Mix gently but thoroughly; over-mixing will make the meatballs tough and dry.
-When all of the ingredients are evenly combined, use a small ice cream scoop to form 24 balls, placing each on the baking sheet
-Bake for 15 minutes (or internal temp of 120 degrees)
-Warm PUBLIC Label Puttanesca Sauce in heavy saucepan.
-Once the sauce is simmering, drop in the balls and simmer together for 12-15 minutes.
-Sprinkle with a little grated Parmigiano and chopped fresh parsley and serve on their own as an appetizer, or with spaghetti

 

 



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