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Foodservice Summer Menu Idea Book A t Rosina, we create our authentic Italian products from family recipes passed down from generation to generation. Each quality ingredient is carefully selected and highlighted in every delicious product that we make. All of our Italian inspired creations have a classic homemade taste and are frozen fresh to ensure that you are getting the best products, every time.

In this Foodservice Summer Menu Idea Book edition, we have selected many easy to create recipes that will invigorate your summer dine in, delivery and takeout menus. Our products are convenient and easy to prepare, making it effortless to create Italian dishes for your business. From our table to yours, we hope you enjoy each of these delicious recipes as much as we have enjoyed creating them for you. Recipes Grab & Go Meal Solutions v Grilled , Strawberry, Arugula and Fennel Salad 3 v Gnocchi with Pesto and Cherry Tomatoes 10 v Eggplant Caprese Salad Stack v Grilled Meatball & Pesto v Cheese Tortellini and Chicken Salad 4 v Cheese Tortellini and Ranch Salad 11 v Sautéed Gnocchi with Grilled Vegetables v Classic Meatball Sub v Free Cheese Ravioli Caprese Salad 5 v Italian Style Meatball 12 v BBQ Meatball Sliders with Tangy Coleslaw v Cheese Ravioli Bolognese Sauce v Eggplant Flatbread 6 v Cavatelli Salad with Creamy Ranch, & Tomato v Tortellini Peach Salad 7 v Simple Meatball Quiche v Medium Square Cheese Ravioli Pesto Bowl Salad 8 v Cavatelli with Vegetables and Balsamic Vinaigrette

2 Eggplant Caprese Salad Stack Servings: 2 | Preparation: 20 Mins

Ingredients 6 Celentano Breaded Eggplant Round/Peeled, Item# 48-40253 4 fresh mozzarella cheese slices 4 slices of tomato 1 bunch of fresh basil leaves balsamic glaze

Item# 40849 Directions Preheat deep fryer to 375°F. Fry eggplant in batches for 1 to 1½ minutes. Set aside to drain on paper towels. To assemble place a slice of eggplant on plate, a slice of Grilled Meatball, Strawberry, mozzarella cheese followed by a basil leaf and topped with a slice of tomato. Repeat Arugula and Fennel Salad the layers. To eggplant stack, drizzle with balsamic glaze. Servings: 4 | Preparation: 25 Mins

Ingredients 1 lb. Rosina Sapore Grande Premium 1 teaspoon honey Beef & (1 oz. Size), ¼ teaspoon Item# 40849 ¼ teaspoon 16 strawberries 1 fennel bulb, cored and thinly sliced 4 tablespoons olive oil 4 oz. arugula 2 tablespoons white balsamic ½ cup whole ricotta cheese 1 tablespoon chopped, fresh basil wooden or metal grilling

Directions Preheat grill to medium heat. the meatballs onto wooden or metal skewers, four per skewer and grill for 10 minutes. Remove the meatballs from the skewers onto a separate plate, cover the plate with aluminum foil to keep warm and set aside. Skewer the strawberries, four per skewer, and grill for 2-3 minutes each side. Remove the strawberries from the skewers onto a separate plate, cover the plate with aluminum foil to keep warm and set aside. Whisk the olive oil, balsamic vinegar, basil, honey, salt, and black pepper together to make a vinaigrette. Toss the fennel and arugula into the vinaigrette and add the strawberries. Slice the meatballs into thirds and add to the strawberry salad. Top with ricotta cheese and pistachios. Divide among serving plates. Item# 48-40253 3 Sautéed Gnocchi with Grilled Vegetables Servings: 4 | Preparation: 25 Mins

Ingredients 1½ lbs. Celentano Gnocchi, Item# 48-40131 3 tablespoons olive oil 2 tablespoons minced garlic 2 tablespoons 3 cups grilled vegetables (red peppers, zucchini, summer squash), sliced 1 teaspoon salt 1 teaspoon black pepper Item# 48-12408 2 tablespoons fresh chopped parsley ½ cup grated parmesan cheese Cheese Tortellini and Directions Chicken Salad Bring a large pot of to a boil and cook gnocchi according to package directions, Servings: 4 | Preparation: 30 Mins drain and set aside. In a large pan add the olive oil and garlic, cook for 2 minutes on medium heat. Add the butter to the pan to melt. Once the butter is melted, add the Ingredients grilled vegetables and gnocchi. Stir to coat all ingredients and cook for 5 minutes, 1½ lbs. Celentano Cheese Tortellini salt and black pepper, to taste season with salt and black pepper. Divide among serving plates and sprinkle with Item# 48-12408 1 cup red grapes, cut in half parsley and parmesan cheese. 1½ cups cooked chicken, cubed 1 can (8 oz.) pineapple tidbits, drained ¼ cup sliced green 1 cup cashews or walnuts ¼ cup mayo or miracle whip 1 cup diced red apple 1 bottle (8 oz.) coleslaw dressing

Directions Bring a large pot of water to a boil and cook tortellini according to package instructions. Drain cooked tortellini and rinse under cold water until cooled and shake dry. In a large mixing bowl add chicken, green onions, mayo, coleslaw dressing, salt and black pepper - stir to combine all ingredients. Add cooled tortellini to the mixing bowl and stir to evenly coat. Refrigerate overnight if desired - pasta will soak up some of the dressing, so you will need to add a little more the next day. Before serving, add the grapes, pineapple, apples, and nuts. If needed add additional coleslaw dressing to coat ingredients. Item# 48-40131 4 BBQ Meatball Sliders with Tangy Coleslaw Servings: 12 | Preparation: 40 Mins

Ingredients 1¼ lbs. Rosina Traditional Premium 1 bottle cole slaw dressing Beef Meatballs (0.5 oz. Size), Item# 40194 1 jar kosher dill sandwich 1 bottle honey BBQ sauce sliced pickles 12 slider rolls salt and black pepper to tast 1 package Asian-style cole slaw mix toothpicks

Item# 48-12410 Directions In a large saucepan with a lid, add 1 cup of BBQ sauce, ¼ cup of water and the meatballs. Heat meatballs with the pan covered over medium heat for 20-25 minutes, Gluten Free Cheese stirring occasionally. In a large mixing bowl combine the cole slaw mix and ½ of the bottle of cole slaw dressing. Mix well to combine, season with salt and black pepper Ravioli Caprese Salad to taste. To assemble the , split the slider rolls in half, add two tablespoons Servings: 4 | Preparation: 30 Mins of the cole slaw, and top with three meatballs. Cover with the top half of the rolls, run a toothpick through the pickle slice and place on top of the sandwich. Making sure the toothpick goes through the meatball to the bottom roll to keep the sandwiches Ingredients together. Transfer to a serving platter and serve immediately. 13 oz. Celentano Gluten-Free ¼ cup fresh basil leaves, chopped Cheese Ravioli, Item# 48-12410 1 tablespoon fresh parsley, chopped 1-2 garlic cloves, minced ½ cup olive oil 1 pint red and yellow cherry salt and black pepper to taste tomatoes, halved balsamic glaze 1 cup fresh mozzarella cheese balls

Directions In a large bowl, toss together the garlic, cherry tomatoes, mozzarella cheese, basil, parsley, olive oil, salt, and black pepper. Let the caprese mixture rest for at least 15 minutes. Bring a large pot of water to a boil and cook the ravioli according to package instructions. Drain and rinse with cold water, drain again and set aside. Add the ravioli to the caprese mixture and gently toss to coat the ravioli, taking care not to break the ravioli. Drizzle the balsamic glaze over top. Chill until ready to serve.

Item# 40194 5 Cavatelli Pasta Salad with Creamy Ranch, Bacon & Tomato Servings: 4 | Preparation: 25 Mins

Ingredients 1 lb. Celentano Cavatelli, Item# 48-48023 ½ cup mayonnaise 1 package (16 oz.) bacon ½ cup buttermilk 1½ pounds grape tomatoes 1 packet dry ranch dip mix 3 green onions, chopped salt and black pepper to taste ½ cup sour cream

Item# 48-40304 Directions Cook bacon until crispy either on the stove top or on a large cookie sheet in the . When the bacon is cooked, remove it to a plate and pat the grease off with paper towels. Once cooled, crumble the bacon and set aside. Bring a large pot of water to Eggplant Flatbread Sandwich a boil and cook cavatelli according to the package instructions. Drain cooked cavatelli and rinse with cold water. Set aside. Slice the grape tomatoes in half and add them Servings: 1 | Preparation: 20 Mins into a large mixing bowl with the green , cavatelli and crumbled bacon. In a small mixing bowl combine sour cream, mayonnaise, buttermilk, ranch dip packet and salt and pepper - stir dressing to combine all ingredients. Pour half the dressing over the Ingredients 1 top of the pasta and stir. Cover the pasta and refrigerate for one hour or until you are 3 Celentano Breaded Eggplant Cutlets �3 cup roasted red pepper slices ready to serve. Make sure to refrigerate the remaining dressing as well. When you are Naples/Skin On, Item# 48-40304 3 tablespoons olive oil ready to serve, pour the remaining dressing into the salad and stir to combine. 3 mozzarella cheese slices 3 cups of baby spinach 1 flat ¼ cup marinara sauce

Directions Preheat deep fryer to 375°F. Fry eggplant in batches for 1 to 1½ minutes. Set aside to drain on paper towels. Sauté baby spinach in a pan with 2 tablespoons olive oil on medium heat for 5 minutes until slightly wilted. Add roasted red peppers to pan and cook until just warmed through about 2 minutes. Set aside and save for assembling the sandwich. Open the flat bread and spread marinara sauce on top and bottom of bread. Place 3 slices of eggplant, 1 slice of mozzarella, roasted red pepper and sautéed baby spinach mixture on each sandwich. Place the assembled sandwich on a greased sheet and place in pre-heated oven; bake until the cheese melts and the bread is toasted. Cut in half diagonally and serve immediately.

Item# 48-48023 6 Simple Meatball Quiche Servings: 6 | Preparation: 35 Mins

Ingredients 1 lb. Italian Village Italian Beef Meatballs (0.5 oz. Size), Item# 40650 1 cup onions, diced small 1½ cups shredded cheddar cheese (reserve ½ cup for topping) ½ cup dry biscuit mix Item# 48-12408 1 cup milk 2 eggs salt and black pepper, to taste

Tortellini Peach Salad Directions Servings: 4 | Preparation: 30 Mins Preheat oven to 400°F. Spray 9 inch glass pie plate with cooking spray. In a sauté pan, heat meatballs, onion and salt and pepper over medium heat for 8-10 minutes, stirring occasionally until meatballs are heated through. Spread in a pie plate and sprinkle with Ingredients cheese. In small bowl, whisk together the biscuit mix, milk and eggs. Pour over the 1½ lbs. Celentano Cheese Tortellini, ¼ cup canola oil cheese and meatballs, top with remaining cheese. Bake uncovered about 25 minutes Item# 48-12408 ¼ cup olive oil or until knife inserted in center comes out clean. 5 tablespoons white wine vinegar 1 teaspoon olive oil 2 tablespoons granulated 2 large fresh, ripe peaches 1 tablespoon chopped fresh basil leaves 2 tablespoons chopped fresh 1 tablespoon minced fresh thyme leaves Italian parsley 1½ teaspoon minced garlic ¼ cup toasted pecans ¾ teaspoon kosher salt ½ cup California golden raisins ½ teaspoon ground black pepper Directions Salad Dressing: In a blender, combine the white wine, sugar, basil, thyme, garlic, kosher salt and black pepper. Process on medium-high speed until smooth, scraping down the sides, as necessary. With the speed reduced to medium-low, add canola and olive oil in a steady stream. Process until smooth and set aside. Tortellini Peach Salad: Bring a large pot of water to a boil and cook tortellini according to package instructions. Drain cooked tortellini and rinse with cold water. Shake dry and place in mixing bowl. Toss tortellini with 1 teaspoon of olive oil to prevent it from sticking. the peaches and cut into chunks slightly smaller than the tortellini. Add the peaches, parsley, pecans and raisins to the bowl - add the dressing and toss the salad to combine. Place a piece of plastic against the salad to help keep the peaches from browning. Refrigerate overnight if desired – pasta will soak up the dressing, so you will need to add a Item# 40650 7 little more the next day. Cavatelli with Vegetables and Balsamic Vinaigrette Servings: 4 | Preparation: 25 Mins

Ingredients 1 lb. Celentano Cavatelli, Item# 48-48023 ¼ teaspoon dried basil 1 cup broccoli florets ¼ teaspoon parsley flakes 1 cup red bell pepper, cut into strips ½ teaspoon salt 1 cup shredded carrots black pepper, to taste 1 cup snow peas 3 tablespoons minced red onion 8 ounces fresh mozzarella cheese, Item# 48-40258 ½ cup olive oil 2 tablespoons white balsamic vinegar cut into bit-size chunks ¼ teaspoon garlic powder 1 cup sliced black olives Cheese Ravioli Directions Pesto Bowl Salad Bring a large pot of water to a boil, cook cavatelli according to package instructions and set aside. Using same boiling water add broccoli, red pepper, carrots, and snow Servings: 4 | Preparation: 25 Mins peas to blanch the vegetables. Pour vegetables into a strainer. Rinse in cold water and set aside. Mix the oil, vinegar, garlic powder, dried basil, parsley flakes, salt and black Ingredients pepper in a large bowl. Add the blanched vegetables, minced red onion, cavatelli, 1 lb. Celentano Medium Square Cheese 1 tablespoon balsamic vinegar mozzarella and black olives. Toss to coat. Serve immediately or refrigerate until Ravioli, Item# 48-40258 salt and black pepper, to taste ready to serve; before serving stir well, making sure all the ingredients are covered 3 roma tomatoes, seeded and diced 4 cups arugula, 1 cup per bowl with dressing. 1 seedless cucumber, sliced thinly 1 package (14 oz.) extra-firm ½ medium red onion, thinly sliced 3 tablespoons olive oil 3 garlic cloves, minced 3 tablespoons basil pesto ½ teaspoon dried oregano ¼ cup olive oil Directions Slice the tofu into four equal pieces, pat dry with a towel and cut into cubes. Heat 3 tablespoons of olive oil in a large nonstick skillet over medium heat. Add the tofu, season with salt and black pepper, cook stirring occasionally until all sides are golden brown about 10 minutes. Remove from thepan, place in a bowl; add basil pesto and stir to coat the tofu. In a mixing bowl combine the tomatoes, cucumber, red onion, and garlic. Drizzle in the olive oil, balsamic vinegar, stir to combine, add the oregano and season with salt and black pepper, stir again to combine all ingredients. Bring a large pot of water to a boil and cook ravioli according to the package directions. Drain and divide among serving bowls. To serve add the tomato and cucumber salad to the Item# 48-48023 8 bowl alongside the ravioli, with the arugula and basil pesto tofu. Grab & Go Meal Solutions For Take Out and Delivery Operations

9 Grilled Meatball Pesto Flatbread Servings: 4 Flatbread | Preparation: 25 Mins

Ingredients 1 lb. Rosina Sapore Grande Premium 2 cups marinara sauce Beef & Pork Meatballs (1.5 oz. Size), 1 tablespoon olive oil Item# 40850 10 oz. fresh mozzarella cheese, sliced 4 artisan flatbread pizza crusts ¼ inch thick 1 cup red onion, thinly sliced 4 tablespoons basil pesto 4 garlic cloves, minced Directions Arrange meatballs on a microwave safe dish. Heat on high for 2 minutes, set aside for Item# 48-40131 later use. Preheat oven to 425°F degrees. In a large sauté pan, heat the olive oil over medium heat and add the red onion and garlic. Cook for 5 minutes until transparent and fragrant. Place the flatbread on a parchment lined cookie sheet; spoon ½ cup of Gnocchi with Pesto marinara sauce evenly over each flatbread crust, then arrange 5-6 mozzarella slices on and Cherry Tomatoes each flatbread. Slice the cooked meatballs in half and arrange across each flatbread. Spoon some of the red onion and garlic between each meatball. Place into Servings: 4 | Preparation: 25 Mins the oven for 8 minutes. Remove from the oven and spoon 4 teaspoons of basil pesto across each flatbread, then let rest for 2 minutes before cutting and serving. Ingredients Customer Reheating: ​Customer can place into a preheated 350°F oven on a foil lined 1 ½ lbs. Celentano Gnocchi, Item# 48-40131 sheet pan for 8-10 minutes. 1 tablespoon olive oil 2 garlic cloves, minced ½ cup cherry tomatoes, sliced in half ¼ cup basil pesto salt and black pepper to taste ¼ cup shredded parmesan cheese Directions Bring a large pot of water to a boil and cook gnocchi according to package directions, drain and set aside. In a large pan add the olive oil and garlic, cook for 2 minutes on medium heat. Add the cherry tomatoes for cook for 1 additional minute until tomatoes are soft. Add the gnocchi and basil pesto stir well to coat- cook for an additional 2 minutes, season with salt and black pepper. Divide among serving plates and sprinkle with parmesan cheese. Customer Reheating Directions: Customer can reheat in a covered sauté pan over medium-low heat until hot; or re-heat, covered, in the microwave for 2-3 Item# 40850 10 minutes in a microwave safe dish. Italian Style Meatball Pizza Servings: 4 | Preparation: 30 Mins

Ingredients ½ lb. Rosina Bella Italian Beef & Pork 1 mozzarella cheese log, Meatballs - No Soy sliced ¼ inch thick (.11 oz. Size), Item# 40495 6 fresh basil leaves, julienne sliced 1 package (16 oz.) prepared pizza ½ tablespoon fresh oregano ⅔ cup prepared tomato sauce ¼ cup grated parmesan cheese 1 red and yellow bell pepper, thinly sliced Directions Place a pizza stone in the oven. Preheat the oven to 450°F for 20 minutes. Spread Item# 40006-00 the tomato sauce on the dough. Top with bell peppers, mozzarella cheese and place the meatballs on top. Bake until the crust is crisp and the cheese is bubbly, about 12 minutes. Using a pizza peel, transfer the pizza to a cutting board. Lightly sprinkle the Classic Meatball Sub pizza with the basil, oregano and parmesan cheese. Cut into slices to serve. Servings: 6 | Preparation: 25 Mins Customer Reheating: ​Customer can place into a preheated 350°F oven on a foil lined sheet pan for 8-10 minutes.

Ingredients 1 lb. Rosina Bella Italian Beef & Pork ½ cup ricotta cheese Meatballs (1.0 oz Size), Item# 40006-00 ¼ teaspoon black pepper 6, 6 inch submarine rolls 1 tablespoon Italian seasoning 1 jar (24 oz.) sauce ⅛ teaspoon garlic powder 1 package cream cheese, softened 12 slices mozzarella cheese

Directions Preheat oven to 375°F. Partially thaw meatballs in a microwave oven for 30 seconds. In a large pot, combine meatballs and spaghetti sauce. Cook on medium heat for 15-20 minutes until meatballs are heated through. In a separate bowl, mix cream cheese, ricotta cheese, black pepper, Italian seasoning and garlic powder. Set aside. After meatballs are heated through, remove 4 tablespoons of spaghetti sauce from pot and mix into cream cheese mixture. Spread cream cheese mixture on the inside of each sub roll, top and bottom. Spoon meatballs onto bottom half of submarine rolls and top each with two slices of cheese. Cover with top half of roll. Place on a foil-lined baking sheet and bake for 5 minutes or until the cheese is melted. Customer Reheating Directions: Customer can place into a preheated 350°F Item# 40495 11 oven on a foil lined sheet pan for 8-10 minutes. Southwest Style Meatball Breakfast Slider Servings: 10 | Preparation: 40 Mins

Ingredients 1½ lbs. Rosina Traditional Premium Beef 4 tablespoons cream cheese, Meatballs (0.5 oz. Size), Item# 40194 softened 10 mini bagels 5 slices sharp cheddar cheese, 1 (15 oz.) carton southwest style cut into halves liquid eggs salt and black pepper, to taste Item# 48-40183 Directions Preheat oven to 375°F and cook meatballs according to the package instructions. Set aside. Grease a tin with cooking spray. Pour in ¼ cup of the eggs into each muffin cup. Bake for 15 minutes or until a knife inserted into the center comes out Cheese Ravioli Bolognese clean. Meanwhile, spread cream cheese onto the bottom halves of the mini bagels Servings: 4 | Preparation: 60 Mins and place on a parchment paper lined cookie sheet. When eggs are cooked, remove from the oven and place on the bagel bottoms. Next, cut cooked meatballs in half and place on top of the egg, add the half slice of cheddar cheese, then the bagel tops. Bake Ingredients until the bagels are toasted, and the cheese has melted, about 3 minutes. Remove 24 each Celentano Large Round 1 lb. ground pork from the oven and serve immediately. Cheese Ravioli, Item# 48-40183 1 can (6 oz.) tomato Customer Reheating Directions: Customer can reheat in a covered sauté pan over 1 white onion, diced small 1 cup milk medium-low heat until hot; or re-heat, covered, in the microwave for 2-3 minutes in 4 celery ribs, thinly sliced 1 cup white wine a microwave safe dish. 1 carrot, peeled and diced small 1 cup water 5 garlic cloves, thinly sliced 1 teaspoon chopped, fresh thyme ¼ cup olive oil salt and black pepper, to taste ¼ lb. pancetta, finely chopped parmesan cheese, if desired 1 lb. ground (optional) Directions Bring a large pot of water to a boil. In a heavy bottom pot over medium heat, cook the onion, celery, carrot, and garlic in the olive oil. Cook stirring occasionally for 5-7 minutes until vegetables are softened and season with salt and black pepper. Add the pancetta, veal and pork and cook over high heat, stirring to break up the lumps. Cook until the is fully cooked (about 6-8 minutes.) Stir in the tomato paste, milk, wine, water, and thyme and gently simmer covered until sauce begins to thicken (about 1 hour.) Adjust seasoning with salt and black pepper. Meanwhile, cook the ravioli in the boiling water for 6-8 minutes, or until done. Drain and set aside. Ladle the sauce over the top of the ravioli and sprinkle with parmesan cheese. Serve immediately. Customer can reheat in a covered sauté pan Customer Reheating Directions: 12 over medium-low heat until hot; or re-heat, covered, in the microwave for 2-3 Item# 40194 minutes in a microwave safe dish. Meet the Chef

Chef Herb Stockschlaeder II, CRC, DTR Director – R&D and Strategic Channels

Chef Herb is the Director of Research and Development and Culinary for Rosina Products, Inc. and is a classically trained chef graduated from the New Culinary Institute in 1989. Before entering the food manufacturing business, Herb honed his culinary skills in hotels and restaurants in Seattle, WA; Vail, CO; Montpelier, VT and Buffalo, NY. Herb also earned undergraduate degrees in Dietetics and Business Management.

Chef Herb is also a Dietetic Technician – Registered with the Commission on Dietetic Registration, the certifying arm of the Academy of Nutrition and Dietetics since 1992 and also a Certified Research Chef, certified by the Research Chef’s Association Certification Commission since 2004. He is a contributing author to the reference text Culinology – Wiley 2016 and has been featured in RCA publications, QA Magazine, Prepared and others.

Since joining Rosina in 2003, Chef Herb has been working hard to bring you Rosina’s Real Italian Goodness with authentic, easy to prepare meals for you and your family to enjoy!

Rosina Food Products Inc. | 170 French Road | Buffalo, NY 14227 1-888-767-4621 | [email protected] | rosinarecipes.com

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