Savory Bread Pudding with Italian Sausage, Arugula and Parmigiana Reggiano

 

Savory Bread Pudding with Italian Sausage, Arugula, and Parmigiana Reggiano

Ingredients
  

  • Butter for greasing pan
  • 1 lb. Polidori Italian Sausage
  • 1 large Onion finely chopped
  • 4 teeth Garlic
  • 2 oz. Sherry wine
  • 4 oz. Arugula
  • 1 1/2 tsp. Kosher salt
  • 6 large Eggs
  • 1 cup Heavy cream
  • 1 cup Chicken stock
  • 12 oz. Stale rustic bread cut into 1-inch cubes (about 4 cups)
  • 1 cup Shaved Parmigiana Reggiano plus more for topping
  • 1 tbsp. Fresh thyme leaves
  • 1 tsp. Fresh rosemary chopped

Instructions
 

  • Grease baking dish and set aside.
  • Brown sausage in skillet, add onions, saute lightly till translucent, finish with garlic, cook for 1 min. Add sherry and remove from heat to cool.
  • Combine eggs, cream and stock in mixing bowl. Season with salt. Whisk till combined.
  • Toss all ingredients in large mixing bowl, making sure not to break up bread cubes.
  • Add to prepared baking pan, cover and hold for 4-24 hours.
  • Bake at 375 degrees for 30 minutes. Top should be browned and inside should be fully cooked but moist. Put back in for 10-15 mins if not done.

 

You can prepare this dish 4 to 24 hours in advance so it is perfect for entertaining.

Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds.  Whatever, we don’t judge.

Cheesy Potato Gnocchi and Polidori Hot Italian Sausage Bake

 

Cheesy Potato Gnocchi and Hot Italian Sausage Bake

Ingredients
  

  • 14 oz. Pappardelle's Potato Gnocchi
  • 1/3 cup Pappardelle's Superfood Kale Pesto
  • 1 lb. Polidori Hot Italian Sausage removed from casing
  • 4 tbsp Butter
  • 4 tbsp Flour
  • 3 cups Milk
  • 1 large pinch Garlic powder
  • 5 oz. Roasted tomatoes
  • 2/3 cup Parmesan cheese
  • 1 1/2 cup Mozzarella cheese
  • Salt and pepper, to taste

Instructions
 

  • Preheat oven to 350º F. Bring a large pot of water to a gentle boil. Add frozen gnocchi to boiling water, stirring occasionally. Cook for 2-3 mins., or until gnocchi floats. Remove from water with a slotted spoon and set aside
  • While water is warming up, heat a non-stick sauté pan over medium heat. Add sausage to pan and using a spatula, break sausage into crumbles. Cook for about 5 mins. or until cooked through and crispy. Remove from pan and set aside.
  • Place a large heavy-bottomed pot over medium heat. Add butter and let melt. Stir in the flour and cook, stirring occasionally, for about 2 mins., or until paste bubbles and no longer smells like flour. Add milk, continuing to stir. Bring to a gentle boil. Lower heat to medium-low and stir until béchamel is thick enough to coat the back of a wooden spoon. Season with garlic powder and salt & pepper. Remove from heat.
  • Combine cooked gnocchi, sausage and béchamel in a large bowl. Add kale pesto, roasted tomatoes, Parmesan, and 1 cup mozzarella. Stir until combined.
  • Transfer gnocchi mixture to an oven safe dish or skillet. Cover with foil and bake for 20 mins. After 20 mins., uncover and sprinkle remaining 1/2 cup of mozzarella on top. Bake for another 10-15 mins., or until cheese is melted and dish is bubbly. Let sit for 5 mins. before serving. Enjoy!

We’re talking some serious comfort food here! This decadent recipe is courtesy of Pappardelle’s.

Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds.  Whatever, we don’t judge.

Fresh Pasta Lasagna

 

 

This lasagna has fresh basil, Mozzerella and Parmesan cheeses, and a delicious meat sauce made with plenty of Polidori Italian Sausage. Try swapping out our Hot Italian Sausage for an extra kick.

Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds.  Whatever, we don’t judge.

Fresh Pasta Lasagna

Course Main Course
Servings 4 people

Ingredients
  

For the sauce:

  • 1 jar Spinelli's Marinara Sauce
  • 1 pound Polidori Italian Sausage
  • 1 bunch Fresh basil

For the bechamel:

  • 5 tablespoons Unsalted butter
  • 1/4 cup All-purpose flour
  • 4 cups Whole milk warmed
  • 1 pinch Freshly ground nutmeg
  • 1 pinch Kosher salt

Additional ingredients:

  • 1 pound Fresh pasta sheets or 1 box dry lasagna pasta
  • 8 ounces Mozzeralla cheese shredded
  • 4 ounces Parmesan cheese shredded
  • Olive oil for brushing

Instructions
 

  • Brown sausage in pan, add sauce and simmer for 20-30 minutes. Cool and set aside.

For bechamel:

  • Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
  • Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and no longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.

For pasta:

  • Blanch fresh pasta in boiling water for 30 seconds. Remove and cool in cold water bath. Set aside. Brush with olive oil if stacking sheets.

For assembly:

  • Begin with sauce and alternate between sauce and pasta with one layer of bechamel and cheese in the middle. Place the last piece of pasta on the top, coat with remaining bechamel and sprinkle with mozzarella and parmesan.
  • Bake for 45 minutes on 375 degrees. Check occasionally and turn down heat if top browns too quickly. Remove from oven when internal temperature of 165 degrees is reach and rest for 15 minutes at room temperature before serving.
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