MyBlogLog

Vega's Crustini

Ingredients:
French Baguettes, cut on the diagonal into 1"-2" slices

Spicy garlic oil from our VEGA Sliced Hot Cherry Peppers or VEGA Stuffed Hot Cherry Peppers.

Preparation:
Drizzle oil (or spread with brush) onto bread slices and place on cookie sheet. Bake @ 350` about 10 minutes or until crunchy golden brown.

To make our quick and easy Bruschetta:
Add to crustini: Vega sliced hot cherry peppers or Vega Duet

Vega's Grilled Boneless Chicken Breasts with Eggplant & Roasted Peppers Duet

Ingredients:
1 Jar VEGA DUET (eggplant & roasted red peppers)
(drain, separate and set aside)
6 Chicken-breast halves, skinless and boneless
½ teaspoon salt
1 teaspoon ground black pepper
Fresh rosemary

Preparation:
Rinse and dry breast pieces, trim off all fat. Pound thick or uneven pieces if necessary.

Put cutlets into a glass bowl (9x13 works well), sprinkle with salt and pepper to taste.
Pour the juices from Vega Duet over the cutlets and the fresh rosemary. Cover with plastic wrap and refrigerate 2 hours or overnight.

Grill breasts 4-5 minutes each side. (discard marinade that had raw chicken in it)
Place grilled cutlets on deep platter, pour the Vega Duet (eggplant & roasted red peppers) over the cutlets and toss making sure cutlets are coated with all the spices and oils. Garnish with fresh rosemary and serve with pasta or risotto..

This recipe may also be made with Pork cutlets

Vega's Farfalle Duet Salad

Ingredients:

1 Jar Vega Duet (eggplant & roasted red peppers)
1 Jar sliced olives
1 pound farfalle
Salt/pepper
Fresh Basil

Preparation:
Cook farfalle according to package directions and drain.
Put into pasta bowl. Drain olives and add to pasta.
Pour entire contents of Vega Duet into bowl and toss salt and pepper to taste. Garnish with fresh basil and serve at room temperature.

Vega's Campanelle Arrabbiata (spicy)

Ingredients:
1 jar Vega Sliced Hot Cherry Peppers in oil and garlic
(drain cherry peppers and set oil and garlic aside)
1 can (28 oz.) chunky style tomatoes
2-3 Tablespoons olive oil (use oil drained from Vega sliced hot
cherry peppers; remaining oil may be used with Vega Crustini
or Vega Bruschetta recipes)
2 medium onions chopped
About 6 ounces (1cup) prosciutto end cut into strips
Hot water from pasta-cooking pot
½ teaspoon salt
1 cup grated Parmigiano-Reggiano

Preparation:
Pour olive oil into the skillet, toss in the onion slices and the prosciutto and set over medium-high heat. Stir well, and cook stirring occasionally to prevent sticking.

After 5 minutes or so when the onions have softened, drop the sliced hot cherry peppers into a clear part of the skillet, (one full jar for very spicy, less according to taste) and cook them in a hot spot for a minute. Pour the chunky style tomatoes into the pan; rinse out the tomato can 1 cup of pasta-cooking water, and pour it into the skillet too. Add the salt, stir well, and bring the sauce to a boil, then lower the heat so it is bubbling steadily.

Cook at a gentle boil for 8 to 10 minutes, until the sauce had thickened and reduced by about a third. The onions and peppers should be cooked through but still retain their shape and texture.
Add cooked pasta to skillet and cook together on low heat for a minute or so.
Add Parmigiano-Reggiano and toss together just before serving.
Pour into Pasta bowl and serve immediately.