Recipes
Please take a moment to check out some of our recipes. All of the products and items used in our recipes can be found at Dolce and Clemente's Italian Gourmet Market. Some recipes and or ingredients may be seasonal. Please stop in and consult with a member of our culinary staff who can assist you with your purchases. Enjoy our favorite recipes that are close to our heart! And always check back for new additions! Buon appetito (have a good meal) and Complimenti alla cuoca (compliments to the cook)! Dolce & Clemente's Marinara Sauce
Ingredients
2 25 oz. Jars of Dolce & Clemente's Imported Italian Plum Tomatoes
½ large Spanish onion (diced 3/8')
6 cloves fresh garlic (chopped)
4 tablespoons EVOO
1 teaspoon butter
12 fresh large basil leaves
3 sprigs of fresh oregano
1 teaspoon of salt
pepper to taste
Instructions
1.Prep: hand squeeze D&C tomatoes in a mixing bowl before sautéing.
2.In a sauce pot add the EVOO, butter and onion, when the onion starts to turn chartreuse in nature add garlic.
3.When garlic starts to brown add D&C tomatoes. When combination starts to simmer lower heat to medium low setting. Add salt and pepper and continue to cook for 45 minutes, stirring often.
4.After 45 minutes add fresh basil and oregano, by breaking up the leaves by hand. Continue to cook for an additional 5 minutes.
Dolce & Clemente's Parmigiana Cheese Crisps
Ingredients
6 ounces of Parmigiana Cheese Instructions
1.Pre heat oven to 400 degrees Fahrenheit. Coarsely shred cheese.
2.Line a baking sheet with a silicone baking mat, parchment paper, or non stick foil.
3.Place about 1 tablespoon of cheese on prepared baking sheet; pat into 2 inch circle.
4.Repeat with remaining cheese, allowing 2 inches between circles.
5.Bake for 7-8 minutes until bubbly or light golden brown.
6.Let stand on baking sheet for 1-2 minutes or until firm enough to remove. Transfer the wire rack and let cool.
Dolce & CLemente's Arugula~Fennel Salad with Pear Vinaigrette
Ingredients
2/3 cup pear nectar
3 tablespoons of 7 percent red wine vinegar
1 tablespoon EVOO
½ teaspoon of coarsely ground black pepper
1 fennel bulb
2 cups of arugula
2 cups of romaine
2 small pears, cored and thinly sliced
½ cup small red onion thinly sliced into rings and separated
¼ cup of chopped walnuts ,toasted
1 oz parmigianna reggiano cheese
Instructions
1.In a small bowl wisk together pear nectar, vinegar, EVOO and pepper. Set aside.
2.Cut off and discard upper stalks of fennel, remove any wilted layer if any, and cut off a slice from base. Cut the fennel bulb lengthwise; cut crosswise into thin slices.
3. In a medium bowl, toss together fennel, arugula, and the romaine. Pour about ½ of the vinaigrette over the mixture, toss to coat.
4.Arrange the mixture on salad plates, top with pears, red onions, and walnuts.
5.Use a vegetable peeler to thinly shave cheese. Top salads with shaved cheese and drizzle the remaining vinaigrette.
Dolce & Clemente's Sicilian Style Chicken Osso Buco
Ingredients
1 ounce dried porcini mushrooms
4 ounces thick sliced pancetta chopped
2 tablespoons EVOO
2 ½ -3 pounds of bone in chicken thighs and drumsticks skinned
2 cups of fresh cremini or other mushroom quartered
1 cup finely chopped carrot
1 cup sliced celery
1 cup chopped onion
1 25 ounce jar of Dolce & Clemente Plum Tomatoes, diced
½ cup dry white wine
1 bay leaf
1 fresh thyme sprig
8 ounces of spaghetti or linguine
¼ cup of parmigiana cheese
2 tablespoons of fresh snipped basil
1 tablespoon oregano
1 teaspoon finely shredded lemon peel
1 bay leaf
Instructions
1.Rinse and drain dried mushrooms. Soak in ½ cup warm water for 20 minutes. Drain mushrooms, reserving liquid. Chop mushrooms; set aside. Strain liquid, set aside. In a very large skillet cook pancetta until crisp. Drain on paper towels and discard drippings.
2.Add EVOO to skillet and heat over medium high heat. Add chicken pieces; cook about 10 minutes or until brown, turning to brown evenly (add more oil during cooking if necessary). Remove chicken from skillet.
3. Add fresh mushrooms, carrot, celery, onion, and the garlic to skillet. Cook approximately 5-7 minutes until almost tender. Add tomatoes and tomato juice, wine, thyme, bay leaf and reserved soaked mushrooms and liquid. Bring to boil. Return chicken to skillet, reduce heat to low. Cover and simmer for 35-40 minutes or until chicken is no longer pink. Remove chicken from skillet. Simmer sauce uncovered for about 10 minutes or until desired consistency. Discard bay leaf.
4.Mean while, cook pasta according to directions, drain. In a small bowl combine parmigiana cheese, basil, lemon peel, and pancetta.
5.Divide pasta among pasta bowls, top with chicken pieces; spoon on sauce and vegetable mixture. Sprinkle with cheese.
Dolce & Clemente's Bell Pepper Sauce with Sausage
Ingredients
½ 25 oz. jar of Dolce & Clemente's Imported Italian Plum Tomatoes
3 bell peppers 1 red 2 yellow
2 tablespoons chopped onion
4 fresh sweet sausages cut into ½ " pieces totaling 1 1/2 cups
4 tablespoons EVOO
1 tablespoon butter
2/3 cup of grated parmigiano reggiano
1 ½ pounds fresh pappardelle or 1 ½ pounds of boxed dried pappardelle
salt & pepper to desired taste
Instructions
1.Prep: hand squeeze D&C tomatoes in a mixing bowl before sautéing.
2.Split the peppers into 4 sections, discard seeds and cores, and peel them using a swiveling blade peeler. Cut them into more or less 1 inch square pieces.
3.Put EVOO and chopped onion in sauté pan; turn the heat on medium high. Cook and stir the onion until it becomes chartreuse in nature. Add sausages and cook them for 2 minutes, then add peppers and cook for 7-8 minutes stirring occasionally. Add salt and pepper and stir well.
4.Add the tomatoes to the pan and let them simmer for 15-20 minutes. Empty the entire contents of the pan over cooked pasta and toss thoroughly, add the parmigianno cheese and butter and toss again.
Dolce & Clemente's Gratineed Cauliflower
with Butter and Parmigiano Cheese Ingredients
1 medium head cauliflower about 2 lbs.
oven to table baking dish
butter for smearing and dotting the baking dish
salt to taste
2/3 cup parmigiano reggiano cheese
Instructions
1.Prep: preheat oven to 400 degrees Fahrenheit.
2.Boil and drain the cauliflower as a whole head. When it has cooled enough to handle discard leaves and divide into florets.
3.Choose a baking dish that can contain the florets snuggly. Smear the bottom with butter, and arrange the florets in it so they overlap slightly roof tile style.
4.Sprinkle with salt and grated parmigiano and dot liberally with butter.
5.Bake on upper most rack of pre heated oven until a light crust form on top (18-20 minutes).
Dolce & Clemente's Easter Pizza Rustica
Ingredients
Dolce & Clemente's Pre made pizza dough
2 pounds ricotta
4 large eggs. Lightly beaten
1 cup grated pecorino romano
½ teaspoon ground pepper
8 ounces fresh mozzarella, chopped
4 ounces sliced boiled ham, chopped
4 ounces prosciutto, chopped
4 ounces sliced soppressata or other salami, chopped
2 tablespoons flat leaf parsley, chopped
1 egg yolk beaten with 1 tablespoon of water
Instructions
1.Shape 1/3 of the dough into a disk. Make a second disk with the remaining dough.
2.To make the filling, in a large bowl, beat the ricotta, eggs, grated cheese, and pepper until well blended. Stir in the chopped meats cheese and parsley.
3.Pre heat the oven to 375 fahrenheit.
4.On a lightly floured surface roll out the large piece of dough into a 15 inch circle. Drape the dough over a rolling pin. Transfer the dough into a 9x3 inch springform pan, flattening any wrinkles against the side of the pan. Scrape the filling into the pan.
5.Roll out the remaining dough into a 9 ½ inch circle. Cut the dough into ¾ inch wide strips. Place the half strips 1 inch apart over the filling. Turn the pan clockwise and place the remaining strips on top forming a lattice pattern. Pinch the edge of the strips and bottom layer of the dough together to seal. Brush the dough with the beaten egg.
6.Bake the pie 1 to 1 1/2 hours, or until the crust is golden and the filling is puffed. Cool the pie in the pan for 10 minutes. Serve at room temperature or lightly chilled.
Please take a moment to check out some of our recipes. All of the products and items used in our recipes can be found at Dolce and Clemente's Italian Gourmet Market. Some recipes and or ingredients may be seasonal. Please stop in and consult with a member of our culinary staff who can assist you with your purchases. Enjoy our favorite recipes that are close to our heart! And always check back for new additions! Buon appetito (have a good meal) and Complimenti alla cuoca (compliments to the cook)! Dolce & Clemente's Marinara Sauce
Ingredients2 25 oz. Jars of Dolce & Clemente's Imported Italian Plum Tomatoes
½ large Spanish onion (diced 3/8')
6 cloves fresh garlic (chopped)
4 tablespoons EVOO
1 teaspoon butter
12 fresh large basil leaves
3 sprigs of fresh oregano
1 teaspoon of salt
pepper to taste
Instructions
1.Prep: hand squeeze D&C tomatoes in a mixing bowl before sautéing.
2.In a sauce pot add the EVOO, butter and onion, when the onion starts to turn chartreuse in nature add garlic.
3.When garlic starts to brown add D&C tomatoes. When combination starts to simmer lower heat to medium low setting. Add salt and pepper and continue to cook for 45 minutes, stirring often.
4.After 45 minutes add fresh basil and oregano, by breaking up the leaves by hand. Continue to cook for an additional 5 minutes.
Dolce & Clemente's Parmigiana Cheese Crisps
Ingredients6 ounces of Parmigiana Cheese Instructions
1.Pre heat oven to 400 degrees Fahrenheit. Coarsely shred cheese.
2.Line a baking sheet with a silicone baking mat, parchment paper, or non stick foil.
3.Place about 1 tablespoon of cheese on prepared baking sheet; pat into 2 inch circle.
4.Repeat with remaining cheese, allowing 2 inches between circles.
5.Bake for 7-8 minutes until bubbly or light golden brown.
6.Let stand on baking sheet for 1-2 minutes or until firm enough to remove. Transfer the wire rack and let cool.
Dolce & CLemente's Arugula~Fennel Salad with Pear Vinaigrette
Ingredients 2/3 cup pear nectar
3 tablespoons of 7 percent red wine vinegar
1 tablespoon EVOO
½ teaspoon of coarsely ground black pepper
1 fennel bulb
2 cups of arugula
2 cups of romaine
2 small pears, cored and thinly sliced
½ cup small red onion thinly sliced into rings and separated
¼ cup of chopped walnuts ,toasted
1 oz parmigianna reggiano cheese
Instructions
1.In a small bowl wisk together pear nectar, vinegar, EVOO and pepper. Set aside.
2.Cut off and discard upper stalks of fennel, remove any wilted layer if any, and cut off a slice from base. Cut the fennel bulb lengthwise; cut crosswise into thin slices.
3. In a medium bowl, toss together fennel, arugula, and the romaine. Pour about ½ of the vinaigrette over the mixture, toss to coat.
4.Arrange the mixture on salad plates, top with pears, red onions, and walnuts.
5.Use a vegetable peeler to thinly shave cheese. Top salads with shaved cheese and drizzle the remaining vinaigrette.
Dolce & Clemente's Sicilian Style Chicken Osso Buco
Ingredients 1 ounce dried porcini mushrooms
4 ounces thick sliced pancetta chopped
2 tablespoons EVOO
2 ½ -3 pounds of bone in chicken thighs and drumsticks skinned
2 cups of fresh cremini or other mushroom quartered
1 cup finely chopped carrot
1 cup sliced celery
1 cup chopped onion
1 25 ounce jar of Dolce & Clemente Plum Tomatoes, diced
½ cup dry white wine
1 bay leaf
1 fresh thyme sprig
8 ounces of spaghetti or linguine
¼ cup of parmigiana cheese
2 tablespoons of fresh snipped basil
1 tablespoon oregano
1 teaspoon finely shredded lemon peel
1 bay leaf
Instructions
1.Rinse and drain dried mushrooms. Soak in ½ cup warm water for 20 minutes. Drain mushrooms, reserving liquid. Chop mushrooms; set aside. Strain liquid, set aside. In a very large skillet cook pancetta until crisp. Drain on paper towels and discard drippings.
2.Add EVOO to skillet and heat over medium high heat. Add chicken pieces; cook about 10 minutes or until brown, turning to brown evenly (add more oil during cooking if necessary). Remove chicken from skillet.
3. Add fresh mushrooms, carrot, celery, onion, and the garlic to skillet. Cook approximately 5-7 minutes until almost tender. Add tomatoes and tomato juice, wine, thyme, bay leaf and reserved soaked mushrooms and liquid. Bring to boil. Return chicken to skillet, reduce heat to low. Cover and simmer for 35-40 minutes or until chicken is no longer pink. Remove chicken from skillet. Simmer sauce uncovered for about 10 minutes or until desired consistency. Discard bay leaf.
4.Mean while, cook pasta according to directions, drain. In a small bowl combine parmigiana cheese, basil, lemon peel, and pancetta.
5.Divide pasta among pasta bowls, top with chicken pieces; spoon on sauce and vegetable mixture. Sprinkle with cheese.
Dolce & Clemente's Bell Pepper Sauce with Sausage
Ingredients½ 25 oz. jar of Dolce & Clemente's Imported Italian Plum Tomatoes
3 bell peppers 1 red 2 yellow
2 tablespoons chopped onion
4 fresh sweet sausages cut into ½ " pieces totaling 1 1/2 cups
4 tablespoons EVOO
1 tablespoon butter
2/3 cup of grated parmigiano reggiano
1 ½ pounds fresh pappardelle or 1 ½ pounds of boxed dried pappardelle
salt & pepper to desired taste
Instructions
1.Prep: hand squeeze D&C tomatoes in a mixing bowl before sautéing.
2.Split the peppers into 4 sections, discard seeds and cores, and peel them using a swiveling blade peeler. Cut them into more or less 1 inch square pieces.
3.Put EVOO and chopped onion in sauté pan; turn the heat on medium high. Cook and stir the onion until it becomes chartreuse in nature. Add sausages and cook them for 2 minutes, then add peppers and cook for 7-8 minutes stirring occasionally. Add salt and pepper and stir well.
4.Add the tomatoes to the pan and let them simmer for 15-20 minutes. Empty the entire contents of the pan over cooked pasta and toss thoroughly, add the parmigianno cheese and butter and toss again.
Dolce & Clemente's Gratineed Cauliflower
with Butter and Parmigiano Cheese Ingredients
1 medium head cauliflower about 2 lbs.
oven to table baking dish
butter for smearing and dotting the baking dish
salt to taste
2/3 cup parmigiano reggiano cheese
Instructions
1.Prep: preheat oven to 400 degrees Fahrenheit.
2.Boil and drain the cauliflower as a whole head. When it has cooled enough to handle discard leaves and divide into florets.
3.Choose a baking dish that can contain the florets snuggly. Smear the bottom with butter, and arrange the florets in it so they overlap slightly roof tile style.
4.Sprinkle with salt and grated parmigiano and dot liberally with butter.
5.Bake on upper most rack of pre heated oven until a light crust form on top (18-20 minutes).
Dolce & Clemente's Easter Pizza Rustica
Ingredients
Dolce & Clemente's Pre made pizza dough2 pounds ricotta
4 large eggs. Lightly beaten
1 cup grated pecorino romano
½ teaspoon ground pepper
8 ounces fresh mozzarella, chopped
4 ounces sliced boiled ham, chopped
4 ounces prosciutto, chopped
4 ounces sliced soppressata or other salami, chopped
2 tablespoons flat leaf parsley, chopped
1 egg yolk beaten with 1 tablespoon of water
Instructions
1.Shape 1/3 of the dough into a disk. Make a second disk with the remaining dough.
2.To make the filling, in a large bowl, beat the ricotta, eggs, grated cheese, and pepper until well blended. Stir in the chopped meats cheese and parsley.
3.Pre heat the oven to 375 fahrenheit.
4.On a lightly floured surface roll out the large piece of dough into a 15 inch circle. Drape the dough over a rolling pin. Transfer the dough into a 9x3 inch springform pan, flattening any wrinkles against the side of the pan. Scrape the filling into the pan.
5.Roll out the remaining dough into a 9 ½ inch circle. Cut the dough into ¾ inch wide strips. Place the half strips 1 inch apart over the filling. Turn the pan clockwise and place the remaining strips on top forming a lattice pattern. Pinch the edge of the strips and bottom layer of the dough together to seal. Brush the dough with the beaten egg.
6.Bake the pie 1 to 1 1/2 hours, or until the crust is golden and the filling is puffed. Cool the pie in the pan for 10 minutes. Serve at room temperature or lightly chilled.
