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
Directions
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.
1/2 cup Cento Imported Pepperoncini, stems removed and thinly sliced
1/4 cup Cento Chefs Cut Tomatoes
1/4 cup Dry White Wine
1/4 cup Sherry Cooking Wine
Cento Fine Sicilian Sea Salt, to taste
Cento Ground Black Pepper, to taste
1 lb Anna Capellini
2 oz Romano Cheese, grated
1 tsp Cento Basil, finely chopped
1 tsp Fresh Parsley, for garnish
Directions
Precook the sausage, then slice in on an angle about a half-inch thick. In a sauté pan over high heat, heat olive oil, then add sausage, garlic, onion and mushrooms until all ingredients are browned. Add pepperoncini, tomato strips, white wine and sherry wine. Cook pasta according to package directions. Let ingredients begin to simmer, then add cheese, basil, parsley, salt and pepper, and continue to cook over high heat for another minute. Add pasta to pan and mix until all ingredients are thoroughly combined. Serve warm. Serves 2.
4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
½ cup half-and-half (optional)
½ teaspoon salt
Freshly ground pepper to taste
Preparation
Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
Stir in broccoli. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 8 minutes.
Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.
To make ahead: Cover and refrigerate for up to 4 days or freeze for up to 3 months.
Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “No-Chicken Broth,” it can be found with the soups in the natural-foods section of most supermarkets.
