Weeknight meals are always a challenge. We found our favorite recipes that are quick and easy, but taste delicious!
French Onion Soup
Ingredients
- 2 tablespoons butter
- 3 medium yellow onions, diced
- 2 teaspoons flour
- 4 cups beef broth
- 1/4 cup red wine
- 6 slices Alessi Toasts
- 3/4 cups grated Gruyere cheese
Directions
Melt butter in a heavy bottomed pot over medium heat. Add onions and sauté until soft and translucent, being careful not to brown. Sprinkle in flour and stir. Add broth and red wine and bring to a boil, then reduce heat to a simmer and cook for 30 minutes stirring occasionally.
When soup is almost done, line a baking sheet with foil and place toasts on it. Evenly sprinkle cheese over toast and put in oven on broil until cheese is melted and slightly browned. Ladle soup into 6 small bowls and top with toast.
Baked Ravioli
Ingredients
- 1 pound frozen ravioli
- 2 tablespoons Alessi Extra Virgin Olive Oil
- 1/2 onion, chopped
- 1 1/2 teaspoon Alessi Garlic Puree
- Alessi Sea Salt and Ground Black Pepper, to taste
- 2 teaspoons Dried Oregano
- 1 28 ounce can Alessi Crushed Tomatoes, drained
- 1 cup shredded Mozzarella Cheese
Directions
Preheat oven to 425.
Cook ravioli according to package directions. Drain and toss with 1 tablespoon olive oil to prevent sticking.
In a large saucepan over medium heat sauté onion in 1 tablespoon olive oil until soft and translucent. Add garlic puree, salt and pepper and simmer 2 minutes. Add tomatoes. Season with oregano. Bring to a boil, reduce heat and simmer for 10-15 minutes until sauce is reduced.
In a baking dish, add enough tomato sauce to cover the bottom and on top with a layer of ravioli. Repeat with remaining sauce and ravioli ending with a layer of sauce on top. Sprinkle with mozzarella and bake for 15 minutes, until cheese is golden.
Shrimp Scampi
Ingredients
- 1 pound Vigo Linguini
- 3 tablespoons Alessi Extra Virgin Olive Oil, Divided
- 5 tablespoons softened butter, divided
- 1 tablespoon flour
- 1 pound shrimp, peeled and deveined
- 1 tablespoon Alessi Garlic Puree
- 1/2 cup dry white wine
- 1 teaspoon lemon juice
- 1 teaspoon red pepper flakes
- Alessi Sea Salt and Ground Black Pepper, to taste
- 2 tablespoons fresh parsley, chopped
Directions
Cook pasta according to package directions; drain, toss with 1 tablespoon olive oil and keep warm.
In a small bowl, combine one tablespoon butter with one tablespoon flour. Form into a ball and set aside.
In a sauté pan over medium, heat 2 tablespoons olive oil. Add shrimp and cook about 1 minute on each side until pink and no longer opaque. Remove shrimp from pan with a slotted spoon and keep warm.
Add remaining butter into same pan with the olive oil and melt. Stir in garlic, wine, lemon juice and red pepper flakes and season with salt and pepper. Add butter/flour ball and stir until sauce thickens and is smooth. Add shrimp back into pan and toss to coat with sauce.
Pour shrimp and sauce over pasta and toss until combined. Garnish with parsley and serve.
Dijon Balsamic Chicken Rolls
Ingredients
- 4 thin chicken cutlets
- 2 tablespoons Alessi Dijon Balsamic Reduction, divided
- 10 ounces frozen spinach, thawed and chopped
- 4 ounces goat cheese, crumbled
- Alessi Sea Salt and Ground Black Pepper, to taste
Directions
Preheat broiler.
Place chicken cutlets on baking sheet lined with aluminum foil. Using 1 tablespoon of balsamic reduction, evenly divide and brush onto chicken cutlets. Top each cutlet with spinach and goat cheese. Starting with small end, roll up cutlet and place seam side down onto baking sheet.
Brush top of chicken with remaining balsamic reduction and season with salt and pepper. Broil for 12-15 minutes until chicken is cooked through.
Roasted Veggie and Bowtie Bake
Ingredients
- 2 zucchinis, chopped
- 1 jar Alessi Flame Roasted Red Pepper, drained
- 1 onion, chopped
- 2 tablespoons Alessi Extra Virgin Olive Oil
- Alessi Sea Salt and Ground Black Pepper, to taste
- 1 pound Vigo Farfalle Pasta
- 2 cups Alessi Crushed Tomatoes
- 1 teaspoon dried oregano
- 1/2 cup shredded Italian cheese
Directions
Preheat oven to 425. In a baking dish, toss zucchini, pepper and onion with olive oil and season with salt and pepper. Bake for 20 minutes until vegetables are tender.
Cook pasta according to package directions and drain. In a large bowl combine pasta with cooked vegetables and tomatoes and season with oregano. Transfer to a large baking dish, or two small ones and cover with shredded cheese. Bake for 8-10 minutes until cheese is golden and bubbly.