Villa Bertolli

Moroccan Chicken

4 boneless, skinless chicken thighs (about 1-1/4 lb.)
1 tbsp. vegetable oil
2 cloves garlic, finely chopped
1 tbsp. lemon juice
1 jar Bertolli Tomato & Basil Sauce
1 tbsp. chopped cilantro (optional)
1/2 tsp. finely grated lemon peel (optional)
1/4 tsp. salt
1 box (10 oz.) plain couscous, cooked according to package directions

Season chicken, if desired, with salt and ground black pepper. In 12-inch skillet, heat oil over medium-high heat and brown chicken. Add garlic and lemon juice and cook over medium heat, stirring occasionally, 30 seconds.

Stir in Sauce, cilantro, lemon peel and salt. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 10 minutes or until chicken is thoroughly cooked. Serve over hot couscous. Serves 4

Steak Alla Pizzaiola

4 boneless sirloin steaks (6 to 8 oz. ea.)
1 tbsp. Bertolli Classico Olive Oil
1 jar Bertolli Vineyard Premium Collections Marinara with Burgundy Wine Sauce
1/8 to 1/4 tsp. crushed red pepper flakes
1 cup shredded mozzarella cheese (about 4 oz.)

Season steaks, if desired, with salt and ground black pepper. In 12-inch skillet, heat Olive Oil over medium-high heat and cook steaks, turning occasionally, 4 minutes or until steaks are desired doneness. Remove steaks and set aside.

In same skillet, stir in Sauce and red pepper flakes. Cook over medium heat, stirring frequently, 2 minutes. Return steaks to skillet and top steaks with cheese. Cook covered 2 minutes or until cheese is melted. To serve, arrange steaks on platter. Pour sauce over steaks and garnish, if desired, with chopped fresh parsley. Serves 4

Pork Chops Toscana

2 tbsp. vegetable oil
4 bone-in pork chops, about 1 inch thick
1 package (10 oz.) sliced mushrooms
1 jar (6.5 oz.) marinated artichoke hearts, undrained
1/4 cup pitted and sliced kalamata or oil-cured olives
1 jar (26 oz) Bertolli Tomato & Basil Sauce

In 12-inch skillet, heat oil over medium-high heat and brown chops. Remove chops and set aside. In same skillet, cook mushrooms, artichoke hearts and olives over medium heat, stirring frequently, 2 minutes.

Stir in Sauce. Bring to a boil over high heat. Reduce heat to low, then return chops to skillet. Simmer covered 10 minutes or until chops are done. Serve, if desired, with hot cooked pasta. Serves 4

Lemon Sauteed Shrimp over Caramelized Fennel

1 lb. uncooked large shrimp, peeled and deveined
2 tbsp. lemon juice
1 large clove garlic, chopped
1/2 tsp. grated lemon peel
1/2 tsp. salt
3 tbsp. Bertolli Extra Virgin Olive Oil
1 medium fennel bulb, thinly sliced
1 large onion, thinly sliced

In large non-aluminum bowl or resealable plastic bag, combine shrimp, lemon juice, garlic, lemon peel and salt. Cover, or close bag, and marinate in refrigerator 15 minutes.

Meanwhile, in 12-inch nonstick skillet, heat 2 tablespoons Olive Oil over medium heat and cook fennel and onion, stirring occasionally, 15 minutes or until vegetables are golden. Remove vegetables to serving platter and keep warm.

Remove shrimp from marinade, discarding mariade. In same skillet, heat remaining 1 tablespoon Olive Oil over medium-high heat and cook shrimp, stirring occasionally, 4 minutes or until shrimp turn pink. To serve, spoon shrimp over fennel and onion. Season, if desired, with freshly ground black pepper. Serves 4

Steak Dijon

2 tbsp. I Can't Believe It's Not Butter Spread
1- lb. boneless sirloin steak, cut in strips
1/4 cup chopped shallots or onion
1/4 cup dry white wine
1 jar Bertolli Creamy Alfredo Sauce
1 tbsp. Dijon mustard

In 12-inch nonstick skillet, melt butter over medium-high heat and brown steak in two batches. Remove steak and set aside. In same skillet, cook shallots, stirring occasionally, 4 minutes or until golden. Stir in wine.

Bring to a boil over high heat, scraping brown bits from bottom of pan. Stir in Sauce and mustard. Reduce heat to medium and cook, stirring occasionally, 5 minutes. Return steak to skillet and cook 1 minute or until heated through. Serve, if desired, over hot cooked rice. Serves 4

Squash Risotto

3 cups fat free reduced sodium chicken broth
1 box (12 oz.) frozen cooked winter squash
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1/4 tsp. salt
4 tbsp. Bertolli Extra Virgin Olive Oil
1 package (10 oz.) sliced mushrooms
2 cups chopped onion
1 cup uncooked brown rice
1 cup frozen green peas, thawed
1 tsp. chopped fresh sage leaves or 1/4 tsp. dried sage leaves, crushed
6 tbsp. grated Parmesan cheese

In 2-quart saucepan, bring broth and squash to a boil over high heat. Meanwhile, season chicken with salt and, if desired, black pepper. In 4-quart saucepan, heat 1 tablespoon Bertolli Extra Virgin Olive Oil over medium-high heat and brown chicken. Remove chicken and set aside.

In same saucepot, heat 1 tablespoon Olive Oil over medium heat and cook mushrooms, stirring occasionally, 6 minutes or until golden. Remove mushrooms and set aside.

In same saucepot, heat remaining 2 tablespoons Olive Oil over medium-high heat and cook onion, stirring occasionally, 4 minutes or until tender. Add rice and cook, stirring frequently, 1 minute. Stir in squash mixture. Bring to a boil over high heat.

Reduce heat to medium-low and cook covered, stirring occasionally, 35 minutes or until rice is tender. Stir in chicken, mushrooms and sage. Cook, stirring occasionally, 1 minute or until chicken is thoroughly cooked. Stir in 4 tablespoons cheese. Garnish with remaining 2 tablespoons cheese. Serves 4

Pizza Puttanesca

1 cup Bertolli Organic Traditional Sauce
1/3 cup pitted kalamata olives, finely chopped
1 can (2 oz.) anchovies, rinsed and drained (optional)
1 tbsp. small capers, rinsed, drained and finely chopped
1/4 tsp. crushed red pepper flakes
1 (12-in.) or 2 (8-in.) prepared pizza crust
3 ounces fresh mozzarella cheese, cubed

Preheat oven to 425°. In 1-quart saucepan, cook Sauce, olives, anchovies, capers and red pepper flakes over medium heat, stirring occasionally, 5 minutes. On pizza crust, evenly spread sauce mixture, then top with cheese. Bake 10 minutes or until cheese is melted. Serves 4

Spinach-Stuffed Chicken Alla Vodka

1/2 cup crumbled feta cheese
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1/3 cup pine nuts, toasted (optional)
4 boneless, skinless chicken breast halves, pounded 1/4-inch thick
2 tbsp. Bertolli Classico Olive Oil
1 clove garlic, finely chopped
1 jar Bertolli Vodka Sauce made with Fresh Cream
1 lb. bow tie pasta, cooked and drained

In medium bowl, combine cheese, spinach and pine nuts. Season chicken, if desired, with salt and pepper. Evenly spread cheese mixture on chicken breasts. Roll up and secure with wooden toothpicks.

In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and brown chicken, about 6 minutes. Stir in garlic and Sauce. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 10 minutes or until chicken is thoroughly cooked. Toss sauce with hot bow ties and serve with chicken. Garnish, if desired, with chopped fresh basil. Serves 4

Pizza Al Forno

1/2 cup Bertolli Creamy Alfredo Sauce
1/2 cup ricotta cheese
1 (12-in.) prebaked pizza crust
2 plum tomatoes, thinly sliced
4 ounces fresh mozzarella cheese, thinly sliced

Preheat oven to 425°. Combine Sauce with ricotta in medium bowl. Arrange pizza crust on ungreased pizza pan or baking sheet. Evenly spread with ricotta mixture, then top with tomatoes and mozzarella cheese. Bake 15 minutes or until ricotta mixture is bubbling. Garnish, if desired, with Parmesan cheese curls and fresh basil leaves.

Variations: Before baking, try topping with sauteed spinach, bell peppers, broccoli or mushrooms, olives, cooked Italian sausage or pepperoni. Serves 4

Spinach Alfredo Lasagna

1 package (10 oz.) fresh spinach leaves, trimmed, rinsed and patted dry
2 containers (15 oz. ea.) ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
1/2 cup grated Parmesan cheese
2 eggs
1/2 tsp. salt
1/4 tsp. ground black pepper
1 jar Bertolli Tomato & Basil Sauce
12 lasagna noodles, cooked and drained
1 cup Bertolli Creamy Alfredo Sauce

Preheat oven to 375°. In large bowl, combine spinach, ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese, eggs, salt and pepper; set aside.

In 13 x 9-inch baking dish, spread 1 cup Tomato & Basil Sauce. Layer 4 lasagna noodles, then 1 cup Sauce and 1/2 the ricotta mixture; repeat.

Top with remaining 4 noodles and Alfredo Sauce, then sprinkle with remaining 1/4 cup Parmesan cheese. Cover with aluminum foil and bake 1 hour. Remove foil and bake an additional 10 minutes or until bubbling. Let stand 10 minutes before serving.

Substitution: Use 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry. Serves 8

Mussels Marinara

1 jar (25 oz.) Bertolli Organic Traditional Sauce
1 cup dry white wine or clam broth
6 cloves garlic, finely chopped
2 bay leaves
5 lbs. mussels, well scrubbed
1/4 cup Bertolli Classico Olive Oil
1/2 cup thinly sliced fresh basil leaves

In 8-quart saucepot, bring Sauce, wine, garlic and bay leaves to a boil over high heat. Reduce heat and simmer, stirring occasionally, 3 minutes. Add mussels and cook covered over high heat, stirring ocasionally, 7 minutes or until shells open. Remove mussels to serving bowl, discarding unopened shells and bay leaves; keep warm.

Into saucepot, stir in Olive Oil and cook, stirring occasionally, 3 minutes. Stir in basil. Spoon sauce over mussels. Serve, if desired, with crusty Italian bread. Serves 4

Lasagna with Vodka Sauce

2 containers (15 oz. ea.) ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
1/2 cup grated Parmesan cheese
2 eggs, slightly beaten
2 jars Bertolli Vodka Sauce made with Fresh Cream
12 lasagna noodles, cooked and drained

Preheat oven to 375°. In large bowl, combine ricotta, mozzarella cheese, 1/4 cup Parmesan cheese and eggs; set aside. In 13 x 9-inch baking dish, spread 1 cup Sauce. Layer 4 lasagna noodles, then 1 cup Sauce and 1/2 of the ricotta mixture; repeat starting and ending with noodles.

Top with 1 cup Sauce, then remaining Parmesan cheese. Cover tightly with aluminum foil. Bake 50 minutes. Remove foil and bake an additional 10 minutes or until bubbling. Let stand 10 minutes before serving. Serve with remaining sauce. Serves 12

Steak Pizzaiola

4 boneless sirloin or rib eye steaks (about 5 oz. ea.)
2 tbsp. Bertolli Classico Olive Oil
1 medium onion, thinly sliced
1/8 tsp. crushed red pepper flakes
1/4 cup dry red wine or beef broth
2 cups Bertolli Organic Olive Oil, Basil & Garlic Sauce
1 sprig fresh oregano leaves or 1/4 tsp. dried oregano leaves, crumbled
4 slices provolone or mozzarella cheese

Season steaks, if desired, with salt and ground black pepper. In 12-inch skillet, heat 1 tablespoon Olive Oil over medium-high heat and cook steaks, turning once, 4 minutes or until desired doneness. Remove steaks and set aside.

In same skillet, add remaining Olive Oil and cook onion, stirring occasionally, 3 minutes. Add red pepper flakes and wine and cook 1 minute. Add Sauce and oregano. Cook, stirring occasionally, 5 minutes or until slightly thickened. Return steaks and juices to skillet, then top steaks with cheese. Simmer covered 2 minutes or until cheese is melted. Serves 4

Tuscan-Style Penne with Sausage

1 lb. sweet Italian sausage links, sliced
1 clove garlic, chopped
1 medium fennel bulb, sliced (optional)
1/2 tsp. dried sage leaves, crushed (optional)
1 jar Bertolli Vodka Sauce made with Fresh Cream
1 can (16 oz.) cannellini or white kidney beans, rinsed and drained
1 lb. penne pasta, cooked and drained

In 12-inch skillet, brown sausage. Remove sausage and set aside. Drain, reserving 1 tablespoon drippings. Into reserved drippings, add garlic and cook 30 seconds. Stir in fennel and sage. Cook, stirring occasionally, 4 minutes or until fennel is tender.

Stir in Sauce, beans and sausage. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Toss with hot penne. Garnish, if desired, with chopped fennel leaves and grated Parmesan cheese. Serves 6

Pork Medallions Arrabbiata

1-lb. pork tenderloin, cut into 1-inch thick slices
1/2 tsp. salt
1 tbsp. Bertolli Classico Olive Oil
1 jar Bertolli Olive Oil & Garlic Sauce
1/3 cup sliced marinated chopped cherry peppers
8 ounces linguine, cooked and drained

Season pork with salt. In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and brown pork, turning once,2 minutes. Stir in Sauce and peppers.

Cover and simmer, stirring occasionally, 5 minutes or until pork is done. Serve over hot cooked linguine, and garnish, if desired, with chopped fresh parsley. Serves 4