Recipes using "grated Parmesan cheese"

Recipes

Homemade Beef Soup with Mini Meatballs
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Like Grandma used to make - -
Servings
8
Servings
8
Homemade Beef Soup with Mini Meatballs
Print Recipe
Like Grandma used to make - -
Servings
8
Servings
8
Ingredients
  • 2 pounds bone-in chuck roast
  • 2 tablespoons oil
  • 6 quarts cold water
  • 1 large onion, chopped
  • 3 celery stalks, chopped
  • 2 carrots, chopped
  • 1 cup crushed tomatoes
  • 1 garlic clove, minced
  • 8 parsley springs, chopped
  • salt and pepper to taste
  • 3 cups DiRusso's® Mini Meatballs
  • 1 cup Rosemarino or pastina macaroni, uncooked
  • 2 tablespoons grated Parmesan cheese
Servings:
Instructions
  1. In a soup pot, add oil and brown the chuck roast on both sides, seasoning with salt and pepper.
  2. Add the water. Cover the pot and bring to a boil, then reduce to a simmer. Cook for about an 1-1/2 hours, skimming off foam and grease. Remove the meat and cut into bite size pieces.
  3. Add the onions, celery, carrots, tomatoes, garlic, parsley to the pot and simmer for 15 minutes.
  4. Cook the macaroni according to the package directions. Add the macaroni, mini meatballs and beef to the pot and simmer for 10 minutes.
  5. Add salt and pepper to taste. Just before serving, sprinkle cheese on top.
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Recipes

Tortellini Soup
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Cooler evenings call for a hearty and flavorful soup - -
Servings
8
Servings
8
Tortellini Soup
Print Recipe
Cooler evenings call for a hearty and flavorful soup - -
Servings
8
Servings
8
Ingredients
  • 1 pound DiRusso's® Italian Sausage Links or Patties
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 2 quarts chicken or beef broth
  • 1 (15 oz) can tomatoes, diced
  • 1 cup dry red wine
  • 2 carrots, thinly sliced
  • 2 stalks celery, thinly sliced
  • 2 teaspoons Italian seasoning or dried basil
  • 2 small zucchini, sliced
  • 1 (19 oz) package frozen cheese tortellini
  • 1/2 cup grated Parmesan cheese or Romano cheese
Servings:
Instructions
  1. Remove casing from sausage links.
  2. Heat oil in a soup pot. Add sausage, stirring and breaking with a wooden spoon to crumble sausage into small pieces.
  3. Add onion and garlic and sauté. Stir in broth, tomatoes, red wine, carrots, celery, basil and bring to a boil.
  4. Simmer 30 minutes. Add zucchini and simmer for 10 minutes.
  5. Cook tortellini according to package directions. Add to soup pot; simmer for 5 minutes. Sprinkle each serving with grated cheese.
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Recipes

Rice and Sausage
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Delicioso!
Servings
6
Servings
6
Rice and Sausage
Print Recipe
Delicioso!
Servings
6
Servings
6
Ingredients
  • 1/2 pound DiRusso's® Italian Sausage Links or Patties
  • 6 tablespoon butter
  • 1 medium onion, minced
  • 1 cup dry white wine
  • 1 1/2 cups uncooked long grain rice
  • 4 cups beef bouillon or water
  • salt and pepper
  • 1/2 teaspoon dried sage
  • 2 tablespoon parsley, chopped
  • grated Parmesan cheese
  • 1/2 cup cream (optional)
Servings:
Instructions
  1. Remove sausage link casings.
  2. Heat 4 tablespoons of the butter in a saucepan. Add sausage and onion. Cook over medium heat, crumbling sausage with a wooden spoon.
  3. Stir in the wine and bring to a boil. Stir in rice and cook over medium heat, stirring constantly, for about 3 minutes, or until rice is opaque.
  4. Stir in bouillon or water and mix well. Season with salt and pepper to taste; stir in the sage.
  5. Simmer covered over low heat for about 15 minutes or until rice is tender but still firm. Stir frequently. If necessary, add a little more water.
  6. This dish should be moist and a little soupy. Stir in remaining 2 tablespoons of butter and the cream and heat through. Sprinkle with parsley and serve immediately, with plenty of Parmesan cheese.
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Recipes

Linguine with Zucchini and Sausage
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From Northern Italy - -
Servings
8
Servings
8
Linguine with Zucchini and Sausage
Print Recipe
From Northern Italy - -
Servings
8
Servings
8
Ingredients
  • 4 tablespoon olive or vegetable oil
  • 6 links DiRusso's® Italian Sausage Links
  • 2 cloves garlic, minced
  • 1/3 cup onion, chopped
  • 1 stalk celery, chopped
  • 1 small carrot, chopped
  • 1/4 cup dry vermouth
  • 2 pounds zucchini (3-4), cut lengthwise, then sliced across into 1/4-inch pieces
  • salt and pepper to taste
  • 2 cups Half and Half cream or canned milk
  • 1 teaspoon dry basil or 2 tablespoons fresh basil
  • 1/2 teaspoon tarragon
  • 1 pound linguine
  • 2/3 cup grated Parmesan cheese
  • 5 sprigs parsley, chopped
Servings:
Instructions
  1. Heat 1 tablespoon of the oil in a large frying pan. Add sausage and cook until no longer pink inside. Remove and slice links into 1/2 inch pieces. Reserve.
  2. To the juices in the frying pan, add garlic, onion, celery and carrot, and cook over medium heat, stirring, until vegetables are beginning to soften. Stir in the vermouth and cook until it evaporates. Transfer vegetables to a bowl with the sausage.
  3. Add the remaining 3 tablespoons of oil to the frying pan. Add zucchini pieces and cook, partially covered, turning occasionally, until they are barely tender. Season with salt and pepper to taste.
  4. Return the sausage and vegetables to the frying pan with the zucchini. Stir in cream, tarragon and basil and mix. Simmer without a cover over very low heat until heated through.
  5. Cook the linguine according to package directions until al dente. Drain and turn into a deep serving dish. Sprinkle on Parmesan cheese and parsley.
Recipe Notes
  • DiRusso's® Turkey Italian Sausage Links can be substituted in place of the pork links.
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