Recipes!

For your convenience, whether you are the Chef at home or in your restaurant, we have done the roasting for you. We know you will enjoy the freshness and quality of our BELLISSIMA ® line of Natural Food Products for your recipes.

Bon Appetite!

• Vegetarian Antipasto Platter For Any Season
• Pan Roasted Potatoes and Guvetch (Vegetable Stew)
• Chicken Wings and Drumettes
• Red Pepper Sauce
• Breast of Chicken
• Rotini and Vegetable Salad
• Cod Au Bellissima

1. In a 2-quart saucepan add potatoes and water to cover the potatoes. Add a ? Tsp. of salt and bring to a boil, simmer for 20 min.
   
   
2. Drain potatoes. When cool enough to handle cut into halves or leave whole. Arrange in a roast pan with 3 Tbls. of oil from either Bellissima Ratatouille or Fried Marinated peppers.
   Bake for 40 min. at 375 F. turning occasionally. When evenly roasted add as much as you would like of our Bellissima Guvetch to your potatoes turning just to mix. Roast for a further 5 min. Place on a serving dish and serve hot.

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1. To make Seasoned Flour. In a mixing bowl add flour, poultry seasoning, sage, salt and course black pepper. Mix till well blended.
   
   
2. Coat chicken with Seasoned Flour. Arrange on a cookie sheet and roast in a 350 F preheated oven. Turn occasionally to ensure your chicken is cooked evenly and roasted on all sides.
   
   
3. Serve your wings hot with a side dish of Red Pepper Sauce for dipping.

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1. In a food processor combine and blend 4 whole Bellissima Roasted Red Peppers with Garlic, 2Tbls. of juice and 2Tbls. of white sugar.
   
   
2. Coarsely blend enough to maintain a chunky texture. Puree if you prefer a smoother texture.
   
   
3. Serve as a dipping sauce to chicken wings or pork chops. Place several teaspoons as an accompaniment to your plated dish.

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1. Cut your breast into halves. Coat with Seasoned Flour. Pan-fry in a skillet with 2 Tbls. oil and 2 Tbls. butter over medium heat. When cooked remove from skillet into an oven proof dish and set aside in a warmed 200° F oven.
   
   
2. Combine ? of your pan drippings, 1/3 C. of chicken or meat stock (which ever is compatible to your meal) and boil till reduced to half. Add the hot Fefferoni peppers and cream, heat till thickened. Puree the sauce until smooth. Spoon over chicken and serve.

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1. In a bowl toss chilled pasta and as much of the vegetable stew to taste.
   
   
2. Serve on a bed of mixed greens.
   
   
3. If you would like to add chicken, use our chicken breast recipe. Slice chicken and add as a garnish.

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1. In a saute pan heat ? jar of vegetable stew. When heated thoroughly add lightly floured cod to center pan reduce heat and simmer covered for 8 minutes.
   
   
2. In an oven proof dish take contents and broil for a few seconds on high until browned on top - serve.
   

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