PepatoRecipes

Home

RECIPES WITH

PEPATO

Spinach Salad with Pepato

6 cups fresh spinach

3 cups fresh radicchio

1/3 cup balsamic vinegar

1 1/2 Tbsp. water

1 tsp. sugar

1/8 tsp. pepper

2 cloves garlic, minced

2 tsp. extra-virgin olive oil

Garlic bread croutons

BelGioioso Pepato

Combine spinach and radicchio in a large bowl; toss gently

and set aside.

Combine vinegar, water, sugar, pepper and garlic in a small saucepan; bring to a boil. Reduce heat and simmer, uncovered. Remove from heat; add oil, stirring constantly with a wire whisk.

Pepato Chicken Caesar Salad

3 oz. roasted, skinned, boned chicken breast, cut up

2 cups torn romaine lettuce

6 Tbsp. BelGioioso Pepato, grated

2 Tbsp. white wine vinegar

1 Tbsp. water

1 1/2 tsp. olive oil

1 tsp. fresh lemon juice

1/8 tsp. ground black pepper

1/8 tsp. Dijon mustard

Croutons to taste

Combine first 3 ingredients in a bowl; toss gently. Combine vinegar and next 5 ingredients (vinegar through mustard); stir to a whisk. Add to lettuce mixture; toss well. Top with croutons.

Baked Ziti with Mushrooms and Pepato

3 large yellow bell peppers, chopped

1 large onion, chopped

3 garlic cloves, minced

1/2 tsp. basil

3 Tbsp. olive oil, divided

1 1/2 cups heavy cream

1 1/2 lbs. mushrooms, thinly sliced

2 medium red bell peppers, cut into thin strips

2 medium orange bell peppers, cut into thin strips

1 lb. ziti

8 scallions (green part only), sliced

2 cups BelGioioso Pepato, grated and divided

In a heavy saucepan, cook yellow peppers, onion, garlic and basil in 1 Tbsp. oil, covered over moderately low heat, stirring occasionally until peppers are soft, about 30 minutes. Stir in cream. In a blender, puree mixture in batches; transfer to a large bowl and season with salt and pepper.

In a large skillet, cook mushrooms, red peppers and orange peppers in remaining 2 Tbsp. oil over moderately high heat, stirring occasionally, until peppers are softened and most of liquid is evaporated, about 8 minutes. Season with salt and pepper.

Preheat oven to 375F. Bring a 6-quart pot of salted water to boiling. Add ziti and cook until al dente. Drain and rinse pasta, reserving 1 cup cooking water. Stir scallions into pasta along with the pepper puree, mushroom mixture, 1 1/2 cups BelGioioso Pepato, cooking water and salt and pepper to taste. Spoon mixture into a 3-quart baking dish. Sprinkle with remaining 1/2 cup BelGioioso Pepato. Bake for 20 minutes or until pasta begins to brown. Serves 8-10.