Entrees

Entrees

LASAGNE ALLA BOLOGNESE
Flexitarian
We make the classic Emilia-Romagna recipe, Lasagne Bolognese. It’s the perfect combination of Bolognese meat sauce mingling with silky Bechamel cream sauce, Parmigiano cheese, layered in fresh, homemade pasta. Smooth, layers of flavors, delicious.


PREP TIME
10 MINS
COOK TIME
 25 Mins
SERVINGS
1-2 Servings

WHAT YOU WILL NEED

  • Oven
  • Scissors (to cut open package)
  • Small baking pan, sized to fit the Lasagne portion
  • Aluminum foil
  • Spatula
  • Serving plate

HEAT & EAT STEPS

  1. Defrost Chef Fabio’s Lasagne Bolognese and Bechamel sauce package.
  2. Preheat oven on bake setting to 375 fahrenheit.
  3. Spread Chef Fabio’s Bechamel sauce on the bottom of the small baking pan. 
  4. Remove the defrosted Lasagne from package and place it directly into the baking pan. Cover the pan with aluminum foil.
  5. Heat the Lasagne pan at 375 fahrenheit for 20 minutes.
  6. Remove the foil and heat for an additional 5 minutes to lightly crisp the top of the Lasagne.
  7. Using a spatula carefully remove from baking pan and serve on a plates.

 

WHAT'S IN CHEF FABIO'S LASAGNE ALLA BOLOGNESE 

Onions, celery, carrots, tomato puree, herbs, white wine, beef, pork, milk, flour, butter, nutmeg, Parmigiano cheese, fresh pasta.


CHEF FABIO RECOMMENDS

  • Garnish Lasagne with additional Parmigiano cheese when served.
  • Flexitarians: Pairs well with Chef Fabio’s Barbabietole (roasted beets) or Cavolini (roasted brussel sprouts).
  • Vegetarians: This lasagna has beef; you’ll have to pass on it.

LASAGNE SPINACI E FUNGHI

Vegetarian
Inspired to serve our vegetarian clients, we make our Lasagne Spinaci e Funghi with fresh bunch spinach and a button mushroom ragu. Its delightful combination of earthy flavors melting in your mouth with the silky Bechamel cream sauce, saltiness of Parmigiano cheese and layers of our fresh, homemade pasta.


PREP TIME
10 MINS
COOK TIME
25 Mins
SERVINGS
1-2 Servings

WHAT YOU WILL NEED

  • Oven
  • Scissors (to cut open package)
  • Small baking pan, sized to fit Lasagne portion
  • Aluminum foil
  • Spatula
  • Serving plate

HEAT & EAT STEPS

  1. Defrost Chef Fabio’s Lasagne Spinaci e Funghi and Bechamel sauce package.
  2. Preheat oven on bake setting to 375 fahrenheit.
  3. Spread Chef Fabio’s Bechamel sauce on the bottom of the small baking pan. 
  4. Remove the defrosted Lasagne from its package and place it directly into the baking pan. Cover the pan with aluminum foil.
  5. Heat the Lasagne pan at 375 fahrenheit for 20 minutes
  6. Remove the foil and heat for an additional 5 minutes to lightly crisp the top of the Lasagne.
  7. Using a spatula carefully remove from baking pan and serve on a plate.

 

WHAT'S IN CHEF FABIO'S LASAGNE SPINACI E FUNGHI

Spinach, button mushrooms, onions, garlic, herbs, parsley, milk, butter, flour, nutmeg, Parmesan cheese, fresh pasta.


CHEF FABIO RECOMMENDS

  • Garnish Lasagne with additional Parmigiano cheese when served
  • Vegetarians: Pairs nicely with Chef Fabio’s Barbabietole (roasted beets) or Cavolini (roasted brussel sprouts).
  • Flexitarians: Serve with a side of Chef Fabio’s Polettine (meatballs)...yum.

POLLO ALLA CACCIATORA

Gluten Free Option (Cooked without Flour)
Our Polla Cacciatora recipe is from Italy’s Tuscan region. Pollo Cacciatora or “hunter’s style chicken” is an Italian chicken stewed to  perfect tenderness and slowly braised with white mushrooms, olives, tomato sauce, and herbs. Tender, bursting with flavor, yummy.


PREP TIME
10 MINS
COOK TIME
20 Mins
SERVINGS
1-2 Servings

WHAT YOU WILL NEED

  • Oven
  • Scissors (to cut open package)
  • Oven pan
  • Aluminum foil
  • Scissors
  • Spatula /  tongs
  • Serving plates

HEAT & EAT STEPS

  1. Defrost Chef Fabio’s Pollo alla Cacciatora package.
  2. Preheat oven on bake to 375 fahrenheit.
  3. Using scissors, cut open the Pollo package and place its contents in the baking pan with ⅓ cup of water. Cover the pan with aluminum foil.
  4. Heat in the oven at 375 fahrenheit for 20 minutes.
  5. Using a spatula/tongs to remove the Pollofrom the oven pan, serve on plates.

 

WHAT'S IN CHEF FABIO'S POLLO ALLA CACCIATORA

Chicken, onions, carrots, celery, mushrooms, olives, capers, red wine, flour, rosemary, chicken stock, olive oil, salt, black pepper.


CHEF FABIO RECOMMENDS

  • Felixatarians: Pairs nicely with Chef Fabio’s fresh fettuccine, gnocchi or grilled polenta, drizzled with Chef Fabio’s pomodoro sauce (garden tomato).
  • Vegetarians: Dearest vegetarians this one’s a pass for you .

POLLO AL MATTONE

Gluten Free

Our Pollo al Mattone recipe is from Italy’s Tuscan region. Pollo al Mattone was originally slowly roasted under a brick to enhance crisping and browning. Our’s is a half roasted chicken, marinated for a day with rosemary, lemon, garlic, herb pesto and olive oil. It’s slowly roasted to be moist on the inside and crispy on the outside.


PREP TIME
10 MINS
COOK TIME
20 Mins
SERVINGS
1-2 Servings

WHAT YOU WILL NEED

  • Oven
  • Scissors (to cut open package)
  • Oven pan
  • Spatula and tongs
  • Serving plates

HEAT & EAT STEPS

  1. Defrost Chef Fabio’s Pollo al Mattone package.
  2. Preheat oven on bake to 375 fahrenheit.
  3. Using scissors, cut open Polla al Mattone bag, place in the oven pan.
  4. Add Chicken sauce.
  5. Heat the the Pollo, in the oven pan, for 20 minutes in the oven at 375 fahrenheit
  6. Using a spatula/tongs remove the Pollo from the oven pan, serve on plates

 

WHAT'S IN CHEF FABIO'S POLLO AL MATTONE

Natural chicken, rosemary, lemon, onions, garlic, carrots, herbs and olive oil, salt, black pepper. Gluten Free.


CHEF FABIO RECOMMENDS

  • Flexitarians: Pairs well with Chef Fabio’s fresh linguine or polenta drizzled with Chef Fabio’s pesto sauce.
  • Vegetarians: Alas this is chicken and not for you.

POLPETTINE DI MANZO

Flexitarian
Italian style meatballs are traditionally prepared with beef or veal. Chef Fabio slowly braises his beef meatballs to a flavorful, tenderness in a light tomato sauce and basil. Meatball fanatics, you’re not gonna believe how delicious these are!


PREP TIME
10 MINS 
COOK TIME
15 Mins
SERVINGS
1-2 Servings

WHAT YOU WILL NEED

  • Oven
  • Scissors (to cut open package)
  • Oven pan
  • Aluminum foil
  • Spatula and tongs
  • Serving plates

HEAT & EAT STEPS

  1. Defrost Chef Fabio’s Polpettine package.
  2. Preheat oven on bake to 350 fahrenheit.
  3. Using scissors, cut open the Polpettine package, place its content in the oven pan. Cover the pan with aluminum foil.
  4. Heat the Polpettine for 15 minutes in the oven at 350 fahrenheit.
  5. Using a spatula/tongs remove the Polpettine/sauce from the oven pan, serve on plates.

 

WHAT'S IN CHEF FABIO'S POLPETTINE DI MANZO

Beef, onions, garlic, peeled tomatoes, herbs, gluten free flour, chicken stock, olive oil, salt, black pepper.


CHEF FABIO RECOMMENDS

  • A little sprinkle of Parmigiano on top after you pull them out of the oven.
  • Flexitarians: Pairs well with Chef Fabio’s fresh linguine or fettuccine, served with Chef Fabio’s pomodoro sauce and grated Parmigiano cheese.
  • Vegetarians: These delicious meatballs won’t work for you. We’re working on a vegetarian version.

 

MELANZANE ALLA PARMIGIANA
Vegetarian

Although this dish is flavored with Parmigiano cheese from northern Italy this baked eggplant, cheese and ragù recipe was perfected in Southern Italy. Savory, soft, succulent, satisfying. Our version has it all and is wonderful for vegetarian diners.


PREP TIME
10 MINS
COOK TIME
25 Mins
SERVINGS
1-2 Servings

WHAT YOU WILL NEED

  • Oven
  • Scissors (to cut open package)
  • Small baking pan, sized to fit the Lasagne portion
  • Aluminum foil
  • Spatula
  • Serving plate

HEAT & EAT STEPS

  1. Defrost Chef Fabio’s Melanzane alla Parmigiana and tomato sauce package.
  2. Preheat oven on bake setting to 375 fahrenheit.
  3. Spread Chef Fabio’s tomato sauce on the bottom of the small baking pan. 
  4. Remove defrosted Melanzane Parmigiana package and place it directly into the baking pan. Cover the pan with aluminum foil.
  5. Heat the Melanzane Parmigiana pan at 375 fahrenheit for 20 minutes.
  6. Remove the foil and heat for an additional 5 minutes to lightly crisp the top of the Melanzane Parmigiana.
  7. Using a spatula carefully remove from baking pan and serve on a plates.

 

WHAT'S IN CHEF FABIO'S MELANZANE ALLA PARMIGIANA
Eggplant, tomato, basil, mozzarella cheese, Parmigiano cheese, flour, olive oil, canola oil.


CHEF FABIO RECOMMENDS

  • Garnish Melanzane with additional Parmigiano cheese when served.
  • Vegetarians: Pairs nicely with Chef Fabio’s Pici pasta (hand rolled spaghetti) and Pomodoro sauce (garden tomato).
  • Flexitarians: Very nice with a side of Chef Fabio’s Polpettine (meatballs)...so good.

RISOTTO PORCINI E BARBABIETOLE
Gluten Free | Vegan

Our wintertime risotto starts with short-grained, arborio rice that is stirred to warm, smoothness with ladles of savory vegetable stock and generous slices of porcini mushrooms, sweet golden beets herbs and savory Parmigiano cheese.. This one is especially for you vegetarian and vegan diners!


PREP TIME
10 MINS
COOK TIME
15 Mins
SERVINGS
1-2 Servings

WHAT YOU WILL NEED

  • Stove
  • Scissors (to cut open package)
  • Medium size saucepan
  • Serving spoon
  • Serving plates
  • Olive oil (tablespoon)
  • Grated Parmigiano cheese

HEAT & EAT STEPS

  1. Place Chef Fabio’s Risotto in a medium saucepan.
  2. Add ½ cup water, stir and bring the mixture to a soft boil at medium heat for 4-5 minutes.
  3. Remove saucepan from heat and add a tablespoon of olive oil and Parmigiano cheese to taste.
  4. Stir for a few seconds and serve.

 

WHAT'S IN CHEF FABIO'S RISOTTO PORCINI E BARBABIETOLE
Arborio rice, vegetables stock, porcini mushrooms, sweet golden beets, onions, garlic, rosemary.


CHEF FABIO RECOMMENDS

  • Sprinkle some crumbled feta cheese on top as a flavoring garnish.
  • Vegetarians: This lovely vegetarian risotto pairs beautifully with Cavolini (roasted brussel sprouts) or Funghi e Porri soup (mushroom and leek).
  • Flexitarians: This risotto’s flavors are nicely complemented by Chef Fabio’s Pollo al Mattone or Pollo alla Cacciatora (braised chicken).

RISOTTO PRIMAVERA

Our springtime risotto starts with short-grained, arborio rice that is stirred to warm, smoothness with ladles of savory vegetable stock, a medley of fresh, diced vegetables, herbs and savory Parmigiano cheese.. This one is especially for you vegetarian diners!


PREP TIME
10 MINS
COOK TIME
15 Mins
SERVINGS
1-2 Servings

WHAT YOU WILL NEED

  • Stove
  • Scissors (to cut open package)
  • Medium size saucepan
  • Serving spoon
  • Serving plates
  • Olive oil (tablespoon)
  • Grated Parmigiano cheese

HEAT & EAT STEPS

  1. Place Chef Fabio’s Risotto in a medium saucepan.
  2. Add ½ cup water, stir and bring the mixture to a soft boil at medium heat for 6-8 minutes.
  3. Remove saucepan from heat and add a tablespoon of olive oil and Parmigiano cheese to taste.
  4. Stir for a few seconds, serve on plates and garnish with a drizzle of olive oil.

 

WHAT'S IN CHEF FABIO'S RISOTTO PRIMAVERA

Arborio Rice, vegetables stock, parmesan cheese, olive oil, tomato, carrots, mushrooms, asparagus, onions, garlic, basil, parsley.


CHEF FABIO RECOMMENDS

  • Vegetarians: This lovely vegetarian risotto pairs beautifully with Chef Fabio’s Barbabietole (roasted beets) or Broccoletti (roasted brussel sprouts) or Funghi e Porri soup (mushroom and leek).
  • Flexitarians: Risotto primavera flavors are nicely complemented by Chef Fabio’s Pollo al Mattone, Pollo alla Cacciatora or Polpettine di Manzo.