American Grana Recipes

Preheat oven to 350F. In medium bowl, mix mayonnaise, lemon juice, mustard, horseradish, Worcestershire sauce, oil, salt and pepper until well blended. Add artichoke hearts, BelGioioso American Grana® and onion. Mix well.

Spread mixture in ungreased 8" square baking dish. Sprinkle bread crumbs over top. Cover with foil and bake until heated through, 20-30 minutes. Uncover and bake until top is lightly browned, an additional 15-20 minutes. Serve with bread and vegetables.

Rigatoni with Bolognese Sauce

2 oz. ham, finely chopped

1/4 onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

1 garlic clove, finely chopped

1 3/4 lbs. ground veal (or ground beef)

Salt and pepper to taste

1 glass red wine (optional)

1-28 oz. can Italian tomatoes

1 lb. Rigatoni pasta, cooked al dente

1/2 c. BelGioioso American Grana®, shredded

1/4 c. fresh basil or parsley, chopped

Sauté ham, onion, carrot, celery and garlic in olive oil until meat is browned and vegetables are soft. Stir in ground meat, salt and pepper and optional glass of red wine. Add the canned tomatoes and a little water and let sauce simmer at least 1 1/2 to 2 hours, stirring occasionally. The sauce will be thick and can be served over hot Rigatoni pasta and garnished with fresh basil or parsley and freshly shredded BelGioioso American Grana®.

Linguine with Tomatoes and Artichoke Hearts

2 Tbsp. olive oil

1 medium onion, chopped

3 large garlic cloves, chopped

1-16 oz. can Italian plum tomatoes, chopped, juices reserved

2 tsp. dried basil, crumbled

2 tsp. dried oregano, crumbled

1-14 oz. jar marinated artichoke hearts

12 oz. linguine, freshly cooked

1 1/2 cups BelGioioso American Grana®, grated

Sauté onion and garlic in olive oil until tender. Add tomatoes, reserved juices, basil and oregano; simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. Add artichokes with marinade to sauce and cook 2 minutes. Add pasta and 1/2 cup BelGioioso American Grana® to sauce and heat thoroughly. Season to taste with salt and pepper and serve with remaining cheese.