Issue 4

Autumn 2013

In a stock pot, place 2 quarts of slightly salted water. Add beans and all vegetables,

dried mushrooms and 3 tbsp of olive oil. Simmer on low for 2 hours.

Add Tortelloni and cook for 3 minutes longer. Serve immediately with a drizzle of basil pesto and grated Parmigiano.

CHICKEN AND PROSCIUTTO TORTELLONI with “GENOVESE” MINESTRONE

Ingredients serves 4

30 each Chicken and

Prosciutto Tortelloni #40293

3 oz pinto beans

½ cabbage head, cut into small pieces

6 oz green beans, coarsely cut

3 whole canned tomatoes, diced

3 zucchini, diced

1 oz dried Porcini mushrooms

1 eggplant, diced

Extra virgin olive oil

Salt and pepper to taste

Basil pesto:

In food processor or blender place 25 ea. small basil Leaves, 1 oz Parmigiano Reg-

giano, 1 oz Pecorino Romano, 1 ½ oz pine nuts. Slowly add 1 cup high quality

extra virgin olive oil.

Keeping

Warm and

Toasty…

A utumn brings cooler nights and brisk, windy days, even in our southern states there is nothing more comforting on a cool evening than a nice warm bowl of soup.

In this issue we included a variety of flavorful soups that feature some of our favorite filled pastas.

Ingredients serves 4

24 pc Spinach and Cheese

Tortelloni #40295

4 sweet Corn; husked

2 large shallots, minced

1/3 cup heavy whipping cream

2 tbsp unsalted butter

4 cups chicken stock

1 celery rib, brunoise

Chervil for garnish

Salt and white pepper to taste

Extra virgin olive oil

Sauté shallots in butter until soft then add corn kernels and cook for 5 minutes. Add chicken stock and simmer for 30 minutes.

Puree mixture until smooth then pass through a fine sieve. Pour soup into a pot, add heavy cream and simmer for 5 minutes. Season with salt and white pepper.

Blanch tortelloni for 3 minutes then arrange in a serving bowl. Ladle hot soup over tortelloni then sprinkle celery and chervil for garnish. Drizzle with olive oil before serving.

Hearty soup and a side of Toasted Ravioli make a filling and quick lunch:

Choose from our Original Beef, Sausage and Cheese,

Caprese, Four Cheese, Nacho Cheese, Spinach and

Artichoke or pair with one of our breaded

Cannelloni Bites filled with our Classic Meat filling

or Chicken and Artichoke.

GRANA PADANO SACCHETTINI with ROASTED TOMATO BISQUE and BRUSCHETTA

Ingredients serves 4

½ lb Grana Padano Sacchettini #40288

25 ripe Beef Steak tomatoes

Fresh thyme sprig

1 garlic bulb

Salt and pepper to taste

Extra virgin olive oil

Ciabatta loaf

Cut the top off tomatoes, remove core, season the center with salt and pepper then place 1 thyme sprig and 1 garlic clove in each tomato. Drizzle with olive oil then bake at 300 for 2 hours.

Remove thyme sprigs and garlic from roasted tomatoes. Place tomatoes through a food mill or sieve and place bisque into a pot. Bring to a slow simmer, adjust with salt and pepper if needed.

Add sacchettini to bisque and cook for 3 minutes. Drizzle soup with extra virgin olive oil and serve immediately with grilled Ciabatta bread brushed with garlic.

SPINACH AND CHEESE TORTELLONI served with SWEET CORN BISQUE

PAGE 2

Ingredients serve 4

40 ea. Prosciutto Casoncelli #40211 6 Beef Steak tomatoes 2 large Portabella mushrooms 4 garlic cloves, peeled 6 fresh thyme sprigs Extra virgin olive oil Pecorino Romano, shaved (or Sardinian Pecorino) 1 T light brown sugar Salt and pepper to taste

Remove the gills from the mushrooms with a spoon. Season with 2 stemmed thyme sprigs, 1 shaved garlic clove, salt and pepper then drizzle with olive oil. Set aside.

Take the cap off the tomatoes and remove the core. Place in

each tomato 1 thyme stem, few slices of garlic and season with brown sugar, salt and pepper then drizzle with olive oil. In separate pans bake the mushrooms and the tomatoes at 400 F. The mushrooms should be ready in 30 minutes or until the edges begin to char. Roast the tomatoes for 1- 1/2 hour until tomatoes start charring.

Cool to room temperature, thinly slice mushrooms and collect all the juices from the pan. Set aside. Once tomatoes have cooled, discard thyme and garlic then cut 1 tomato in wedges for garnish. Pass tomatoes and juices in a food mill to eliminate seeds and skins. Keep roasted tomato sauce warm.

Simmer pasta for 3 minutes strain and toss in a large skillet with sliced mushrooms and its juices. Mirror plate with roasted tomato sauce and place ravioli on top. Garnish with roasted tomato wedges and shaved Pecorino.

zzz

PROSCIUTTO CASONCELLI

SERVED with ROASTED

PORTABELLAS and

ROASTED TOMATO SAUCE

PAGE 3

GRANA PADANO SACCHETTINI with ROASTED TOMATO BISQUE and BRUSCHETTA

If you need a sample or brochure listing all our products to

start your next inspiration contact your distributor sales rep

or email us at samples@louisafoods.com with your request,

contact information and distributor.

Ok...we get it. Not everyone has the time or staff to make their own soups but you do want to set

yourself apart from the other frozen soups that are being served in your community.

Problem solved: Add a few of our filled pastas to your soups for a whole new twist.

Beer cheese soup with Cheese Sacchetti

Cream of spinach soup with Spinach and Cheese Tortelloni

Mushroom bisque topped with Porcini Mushroom Tortelloni

Seafood bisque topped with Lobster and Shrimp Ravioli

Hearty Braised Beef Tortelloni and vegetable soup

Split pea topped with Vegetable Ravioli

Chicken and vegetable with Chicken and Proscuitto Tortelloni

Seafood Chowder topped with Crabmeat Triangle Ravioli

French onion soup with Caramelized Onion and Cheese Tortelloni

Tomato soup topped with Goat Cheese and Roasted Red Pepper Ravioli

The possibilities are endless.

Ingredients serves 4

24 pieces of Chianti Braised Beef Short Rib Ravioli #40613 1 small eggplant 1 zucchini 1 roasted red pepper, diced small 1 roasted yellow pepper, diced small 1 cup Pearl onions 4 Roma tomatoes diced and seeded 3 fresh thyme 5 basil leaves 2 garlic cloves whole Olive Oil Grated cheese of your choice

Blanch pearl onions for 1 minute, strain, shock in cold water and remove skins.

Brunoise eggplant and zucchini.

In large pan heat 1/3 cup olive oil on medium heat, add smashed garlic cloves with skin intact. Sear zucchini and eggplant. Add peppers and tomatoes. Season with salt and pepper. Add thyme, cook for 5 minutes. Remove garlic.

Blanch ravioli for 3 minutes. Strain and toss with Ratatouille. Garnish with chiffonade basil and a freshly grated hard

cheese or crumbled gorgonzola.

CHIANTI BRAISED BEEF

SHORT RIB MEZZALUNA

RAVIOLI served with

RATATOUILLE

Louisa Food Products

1918 Switzer Avenue

St. Louis, Missouri 63136