Preheat oven to 425F. Wash raw potatoes and slice into long fry shapes. In a large bowl, let fries soak in water for 30-45 minutes, then dry on a paper towel. Put dry potato slices into a large mixing bowl and coat with olive oil. Add in sage, paprika, salt, pepper and garlic powder, mixing until fries are evenly coated. Layer fries onto a nonstick baking sheet, do not overlap. Bake for 25 minutes, then turn and bake an additional 25 minutes or until crispy. Remove from oven and toss with parmesan cheese, then finish with a drizzle of olive oil and fresh basil. Serve with Cento Balsamic Ketchup for added flavor. Serves 4.
1 cup Cento Imported Greek Seasoned Pitted Olives, drained and coarsely chopped
Season flour with salt and pepper. Dredge chicken in flour, patting off any excess. Heat oil on medium-high in a large, lidded skillet or Dutch oven. Sauté the chicken until golden brown for approximately 5 minutes, in batches if necessary so as not to crowd the pan. Remove chicken from pan and set aside, draining any excess oil from pan. Turn heat to medium; sauté onions, garlic, and crushed red pepper, if desired, until onions are softened. Add white wine and rosemary; cook about 2 minutes until wine evaporates. Increase heat to medium-high; add tomatoes, olives and peppers to pan, cook for about 2 minutes to blend flavors. Reduce heat to medium and add reserved chicken, salt, pepper, and any accumulated juices. Cook about 30-40 minutes, until chicken is cooked through. Transfer to serving platter and pour sauce over top. Serves 4-6.
1 lb crumbled Hot or Sweet Italian Sausage, cooked and drained
2 cups Fresh Spinach, cooked
1 jar Cento Marinated Portobello Mushrooms with Roasted Red Peppers (12 oz), drained and chopped
1 1/2 cups Shredded Italian Cheese Blend
Preheat oven to 375F. In a large saucepan over medium heat, heat oil and sauté garlic until golden but not brown. Raise heat to medium-high and add tomatoes, stirring for about 10 minutes to reduce excess liquid. Spoon half tomato sauce into a 9×13” casserole dish, then layer in the order of: sausage, spinach, mushrooms/peppers. Spoon remaining sauce over layers and top with cheese. Bake for about 30 minutes, or until the cheese is bubbly and golden. Let cool for 10 minutes before serving. Serves 6.
Grind dry spices with a mortar and pestle until finely ground. Apply the dry spice rub and lightly cover with oil before grilling. Grill pork over medium-high heat until internal temperature of 150F is reached. In a saucepan over medium heat, sauté onions until they start to soften. Add minced garlic and pepper strips to the onions and continue to sauté for 2 minutes. Turn off heat and add sugar. Cover grilled pork chops with sautéed onions and peppers, finish with julienne sliced fresh basil. Serves 4.
1 can Cento Italian Whole Peeled Plum Tomatoes (14 oz), drained and chopped
2 cups Water
1 bottle Cento Clam Juice
2 cans Cento Minced Clams (6.5 oz)
Cayenne, to taste
2 large Russet Potatoes, peeled and cut into 1 inch pieces
1 tsp Cento Oregano
In a large saucepan, heat oil, then add onion and cook until soft. Add garlic and cook for an additional minute, then add tomatoes, water and clam juice. Bring to a boil, then add potatoes and oregano, cover and cook for 20 minutes or until potatoes are tender. Add clams and heat for one minute, then season with cayenne pepper and serve immediately. Serves 6-8.