A taste of Tuscany
Tuscany (Toscana) is the crossroads of history and modern life. One can quickly travel from medieval cities to the urban capital of Florence, a city of history, art, and culture. Traditional Tuscan meals pay homage to locally grown produce. Hearty roasted meats and the succulent Bistecca Fiorentina are at the heart of Tuscan culinary tradition and elevated in modern cuisine.
Arista alla Fiorentina
Arista alla Fiorentina (aka Florentine Pork Roast) is where easy meets elegant. This succulent pork roast’s beauty lies in its simplicity emphasizing the fact that good ingredients cooked well will always impress.
Prep Time: 10 minutes
Total Time: 70 minutes
1 (2-pound) boneless center-cut pork loin roast
3 cloves garlic, minced
3 Tablespoons ShopRite dried rosemary
2 Tablespoons Filippo Berio Extra Virgin Olive Oil
Salt and pepper to taste
- Traditional Arista alla Fiorentina is cooked on a spit, but if this is not an option, then roasting in the oven works well. Preheat oven to 350 degrees F.
- Prepare the herb rub by combining rosemary, minced garlic, and salt in a small bowl.
- Open up the pork roast so that the center is facing up. Spread the marinade in a thin layer on the center of the pork roast. Sprinkle with salt and pepper. Drizzle one tablespoon of olive oil over herbs.
- Roll up the pork roast and tie cooking string around the roast to keep the roast from unrolling. Coat the outer surface of the pork roast with olive oil and sprinkle with salt and pepper.
- Cook roast for approximately 60 minutes until no longer pink in center or reached an internal temperature of 145 degrees F. Temperature range for medium rare pork is 145 to 150 degrees F and medium is 150-155 degrees F. Let roast rest 10 minutes before slicing.
Nutrition Information (1 serving): Calories 165, Total Fat 6 grams, Saturated Fat 2 grams, Cholesterol 66 milligrams, Sodium 38 milligrams, Carbohydrates 0 grams, Sugar 0 grams, Fiber 0 grams, Protein 25.5 grams
Pappardelle with Meat Ragù
The thick ribbons of pappardelle noodles are perfectly suited for a hearty ragù. Some sauces are worth the wait and this meat ragù will be your next mealtime hero.
Prep Time: 15 minutes
Total Time: 3 hours
8 ounces dry pappardelle
1 pound ground beef
1 pound Italian Sausage
3 cans ShopRite Imported Organic Whole Tomatoes
2 Tablespoons Colavita Extra Virgin Olive Oil
1/4 cup red wine
1/2 cup tomato paste
1 large yellow onion, diced
3 cloves garlic, minced
1 Tablespoon ShopRite dried oregano
1 teaspoon ShopRite dried thyme
1 1/2 teaspoons salt
ShopRite Trading Company grated Parmigiano Reggiano for topping
- Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned.
- Remove ground beef from pot, add Italian sausage to pot and cook until at least 165 degrees.
- Remove cooked sausages from pot. Add garlic and onion and cook for 2-3 minutes until aromatic.
- Add tomato paste to garlic and onion and stir until coated. Add water to pot, scraping any food that has stuck to bottom of the pan.
- Add three cans of organic whole tomatoes, red wine, bay leaves, oregano, thyme and salt. Add cooked ground beef and sausages back to pot.
- Partially cover pot and simmer on low heat for 2-3 hours.
- Prepare the pasta while the ragù is simmering. Boil water in a large pot and season with salt. Cook pappardelle to desired doneness, drain the pasta and then combine it with the ragù Sprinkle with Parmigiano Reggiano when the pasta in on the plate and serve right away.
Nutrition Information (1 serving): Calories 445, Total Fat 25 grams, Saturated Fat 10.5 grams, Cholesterol 88 milligrams, Sodium 1,120 milligrams, Carbohydrates 30 grams, Sugar 7.5 grams, Added Sugar 0 grams, Fiber 4 grams, Protein 19.5 grams
Tuscan bean soup is a warm and welcoming winter dinner inspiration. Get the full flavor of a meal cooking all day in less than 30 minutes.
Prep Time: 10 minutes
Total Time: 40 minutes
2 Tablespoons ShopRite Trading Company Extra Virgin Olive Oil
2 ounces pancetta, diced
1 head escarole (or baby kale, if not available)
1/2 yellow onion
4 cloves garlic, minced
2 carrots sliced into discs
2 stalks celery, thinly sliced
1 (15 ounce) can ShopRite cannellini beans
1 (15 ounce) can Cento Imported petite diced tomatoes
1/2 teaspoon dried oregano
5 cups ShopRite chicken stock
3 Tablespoons Parmigiano Reggiano, grated
Parmigiano Reggiano rind (optional)
Salt and Pepper to taste
- In a large stock pot, heat olive oil over medium heat. Add pancetta, onions, garlic, carrots and celery. Cook until vegetables are soft and onions are translucent.
- Add chicken stock, beans, diced tomatoes, dried oregano, escarole, salt and pepper. If you have a piece of Parmigiano Reggiano rind, add to soup.
- Bring all ingredients to a boil. Reduce heat to simmer. Allow to simmer for at least 20 minutes before serving.
- Serve with crusty bread and sprinkle with grated Parmigiano Reggiano.
Nutrition Information (1 serving): Calories 224, Total Fat 10 grams, Saturated Fat 3 grams, Cholesterol 14 milligrams, Sodium 1,010 milligrams, Carbohydrates 23.5 grams, Sugar 4.5 grams, Added Sugar 0 grams, Fiber 7 grams, Protein 12.5 gram
Brighten even the darkest winter day with a bright panzanella salad. Panzanella is best enjoyed hours after the juicy sweetness of the tomatoes soaks into the bread, but can be ready in minutes.
Prep Time: 20 minutes
Total Time: 20 minutes
1 pound, 2-3 large ripe tomatoes
1/2 loaf of stale sourdough boule or country bread, cut into cubes
Fresh basil for garnish
Fresh Mozzarella, cut into pieces
Red onion, sliced
1/4 cup Colavita red wine vinegar
3 Tablespoons Filippo Berio Extra Virgin Olive Oil
1 teaspoon ShopRite Dijon mustard
1/2 teaspoon salt
1 teaspoon shallot, minced
- Cut tomatoes into chunks. Place tomatoes in colander and sprinkle generously with coarse salt. Place colander over a mixing bowl and allow juices to drain into bowl.
- Turn oven to 400 degrees F. Place bread cubes onto a baking sheet, drizzle generously with olive oil and place into oven. Bake in the oven for 7-10 minutes or until bread dries out and starts to toast. Bread cubes should be a golden brown color. Once browned, remove from oven and set aside to cool.
- Use the juices from tomatoes to make the dressing. Add all dressing ingredients to tomato juice and whisk well until fully blended.
- Combine all panzanella ingredients into large bowl. Mix together tomatoes, bread, any optional ingredients and drizzle marinade over top of salad. Garnish with torn fresh basil leaves.
Nutrition Information (1 serving): Calories 159, Total Fat 7.5 grams, Saturated Fat 1 grams, Cholesterol 0 milligrams, Sodium 360 milligrams, Carbohydrates 18.5 grams, Sugar 3.0 grams, Added Sugar 0 grams, Fiber 1.5 grams, Protein 3 gram