Recipes

More recipes

• 

  Arancini

  • Prep 1 hour
  • Cook 15 mins
  • Pairs with Rosa (we recommend)

  Everybody’s favorite appetizer to order when visiting an Italian restaurant.

  Open recipe

  Now, you can make these at home!

  You will need

  • 1 jar of Guglielmo Sauce (your choice, we recommend Rosa)
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 5 eggs
  • 1.5 cups flour
  • 2 cups breadcrumbs
  • 1.5 cups diced ham
  • 2 tbsp fresh parsley
  • 1 tbsp black pepper
  • Oil (for frying)
  • 2 to 3 cups of risotto (okay so here’s the catch on this recipe, in order to make it, you need to first make risotto. Here’s a link (opens in a new tab) to a recipe we like)

  Method

  1. Combine diced ham with all 3 cheeses in a mixing bowl
  2. Meanwhile, spread risotto out on a cookie sheet
  3. Sparkle parsley, pepper, and drizzle 2 of the eggs on top
  4. Now combine that risotto mix you just made with the ham/cheese mix in the bowl
  5. Now set up a breading station, 3 bowls, the first is flour, the second is egg (beat), the 3rd is breadcrumbs
  6. Form balls with risotto/ham mixture and roll them first in flour (shake off excess), then egg (shake off excess), then in breadcrumbs
  7. Roll the balls smooth and fry in oil (best if you deep fry) until GBD (golden brown delicious)
  8. Serve with a side of sauce for dipping!
• 

  Eggplant Parm

  • Prep 4 hours
  • Cook 1 hour
  • (don’t be intimidated, I’ll explain)
  • Pairs with Marinara or Italian Sausage

  The secret to this recipe is asking yourself a question, where’s the parm?

  Open recipe

  You see, as Cheffory McLean of The New York Kitchen teaches in our Guglielmo Sauce classes, chicken/eggplant/veal parm in America has really just become “breaded chicken with some sauce and mozzarella on top.. but where’s the parm?”. The secret to this recipe? The parm is in the breading! Yes, your breading should be 75/25 parm/breadcrumbs (most people just use 100% breadcrumbs).

  You will need

  • 1 jar of Guglielmo’s Marinara or Italian Sausage
  • 1/2 cup of seasoned breadcrumbs
  • 1 cup of flour
  • 2 and 1/2 cups of grated parmesan
  • 2 cups of shredded mozzarella
  • 2 tbsp of butter
  • 3 eggs
  • 1 large eggplant
  • 1/2 cup of salt

  Method

  1. Slice the eggplant into saucers or circles approximately 1/4 inch in width, lay them out on a paper towel, and sprinkle a heft amount of salt on them. Let those sit for 90 minutes, moisture will come out. Now, take a paper towel and pat them dry, flip them over, re-apply salt, and do it all over again for another 90 minutes (this is where I said I’d explain, prep time is 4 hours and this step is 3 of those hours, this is not something you have to carefully monitor, you can simply let these sit and go about your day)
  2. Create a breading station - that is, take 3 bowls and pour the flour into the first one, the eggs into the second (mix these up like you’re making scrambled eggs), and in the 3rd bowl do 1 and 1/2 cups of the parm mixed with 1/2 cup of breadcrumbs
  3. Fire up a frying pan and melt the butter (medium/high heat)
  4. Heat your oven to 375 and prepare a baking dish by lining the bottom of it with a thin layer of sauce
  5. Take your eggplant and dip it first in the flour, shaking off any excess flour before then dipping it in the egg, shaking off any excess before then dipping it in the parm/breadcrumbs.
  6. Take the breaded eggplant and place it in the frying pan with hot melted butter
  7. Fry until golden brown, then place in baking dish, poor a little bit of sauce on it, and top if with a pinch of the mozzarella
  8. Repeat for all of your eggplant
  9. Bake 30 minutes at 375
  10. Take it out of the oven and sprinkle the rest of your parmesan over top
  11. Serve with your favorite pasta
• Photo credit: @cookn_create on Instagram

  Goat Cheese Fritter

  Recipe by Jessica aka @cookn_create on Instagram

  • Pairs with Marinara

  Chef Jessica doesn’t just make food, she makes art.

  Open recipe

  She was kind enough to share this recipe with us.

  You will need

  • Roth Plain Chèvre Log of Goat Cheese or any other goat cheese log you prefer.
  • Italian style breadcrumbs
  • 1 jar Guglielmo’s marinara sauce
  • Yellow Squash which you can substitute zucchini for
  • 1 egg

  Method

  1. Slice your squash/zucchini and set aside
  2. Place breadcrumbs into a bowl and set aside
  3. Whisk one whole egg and set aside in a separate bowl
  4. Take around 1/4 of the log or more if desired
  5. Form into a ball and smash into a circle around 4” wide. No bigger than your palm (I usually use my hands lol)
  6. Dip the goat cheese into the egg then breadcrumbs then back into the egg and breadcrumbs again. Essentially double breading the goat cheese. Place on parchment paper and put into the fridge
  7. 3 pans needed for the next steps:
     Lightly sauté your squash - you want that crisp bite against the goat cheese
  8. Grab jar of Guglielmo’s, let it heat up on the side
  9. Put just a bit of oil in a sauté pan- you want to pan fry not deep fry. I prefer vegetable oil or canola oil because it can withstand heat. Grab your goat cheese medallion out of the fridge and pan fry. Wait till golden brown and remove from heat
  10. Spoon the marinara into a bowl, place the squash on top and then your goat cheese medallion
• Photo sent in by Christine Christopher

  Rosa Salmon Bisque

  Submitted by Christine Christopher

  • Prep 10 mins
  • Cook 45 mins
  • Pairs with Rosa

  Christine sent us this beautiful picture of her creation, and when we asked, she was happy to share the recipe!

  Open recipe

  You will need

  • 1 jar Guglielmo’s Rosa Sauce
  • 1 quart vegetable broth
  • 2 salmon filets
  • 4 medium potatoes, peeled and cubed
  • Hot sauce for seasoning (optional)
  • Dill, sour cream for garnish (optional)

  Method

  1. Bake the salmon filets in a 400 degree oven for 10-12 minutes. Let cool, remove the skin, break up the salmon and set aside.
  2. In a medium saucepan, bring the Rosa Sauce and vegetable broth to a gentle boil.
  3. Add the cubed potatoes and cook until the potatoes are just fork tender.
  4. Turn down the heat, add the salmon and let simmer low for 20 minutes.
     Optional – add 6-8 dashes of hot sauce if desired.
  5. Serve with a sprinkle of dill, and a small dollop of sour cream. If desired, serve in a bread bowl that has been lightly toasted in the oven.
• Photo credit: James Burns Photography

  Cheesy Chicken w/ Sun-dried Tomatoes

  • Prep 5 minutes
  • Cook 45 minutes
  • Pairs with Rosa

  Our Rosa (blush) does most of the heavy lifting for the flavor on this one, you’ll just need to add a couple of touches

  Open recipe

  You will need

  • 1 24oz jar of Guglielmo’s Rosa
  • 1 small bottle of sun-dried tomatoes
  • 1 small bunch of fresh basil leaves
  • 4 chicken breasts
  • 1 tbsp oil (for pan frying)
  • 1 small block of parmesan cheese
  • 1 lb. pasta

  Method

  1. Pour oil into large skillet on medium heat
  2. Place chicken breasts in skillet and cover
  3. Flip chicken breasts after 10 minutes
  4. Add bottle of rosa sauce to skillet, smothering the chicken
  5. Chop and add sun-dried tomatoes
  6. Boil your choice of pasta and place on serving dish
  7. Be sure to temp the chicken (safe cooking temp 165), once at temp, pull from skillet and place on top of pasta on serving dish
  8. Poor sauce/sun-dried tomato on top
  9. Add chopped fresh basil and grated parmesan on top
• Photo credit: James Burns Photography

  World’s Easiest Shrimp Fra Diavolo

  • Prep 5 min
  • Cook 15 mins
  • Pairs with Spicy Chunky Veggie

  Why is this recipe so simple?

  Open recipe

  Because we’ve already done most of the work for you.

  You will need

  • 1 24oz jar Guglielmo’s Spicy Chunky Veggie
  • 1 lb large shrimp, peeled, deveined
  • 1 tbsp parsley flakes
  • OPTIONAL: Toss the shrimp in seasoning (Salt, Red Pepper Flakes, Cayenne Pepper)

  Method

  1. Dump contents of jar of sauce into a small pot and begin warming
  2. Saute shrimp in a frying pan until shrimp is cooked through (1 to 2 minutes)
  3. Add shrimp to pot of sauce, mixing shrimp into the sauce
  4. Heat to desired temperature
  5. Plate your meal and garnish with a sprinkle of parsley flakes

  NOTE: This recipe is perfectly good even if you skip the optional step

• 08Photo from Paul to come

  Pauly’s Meatballs

  • Prep 30 min
  • Cook 30 mins

  This is the exact meatball recipe that Grandpa Pete handed down to Paul.

  Open recipe

  You will need

  • 1 lb. 80/20 ground beef
  • 1 lb ground pork
  • 1 lb ground veal
  • 6 eggs
  • 1 cup milk
  • 2 cups breadcrumbs
  • 1 cup grated parmesan cheese
  • ¼ cup EACH of basil, parsley, & oregano
  • 1 tbsp olive oil
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 medium sized onion (puree’d if possible.. otherwise finely chopped)
  • 4-6 garlic cloves (puree’d if possible.. otherwise finely chopped
  • Oil (for frying)

  Method

  1. Mix all ingredients in a large bowl
  2. Roll into balls (size is up to you.. the bigger the ball the longer the bake time)
  3. Bake at 350 for 15 minutes for golf ball sized balls (add time if you go bigger)
  4. In a skillet, heat some oil over medium/high
  5. After meatballs exit the oven.. roll them around in the hot oil to add a bit of a crust
• Photo credit: James Burns Photography

  Lasagna

  • Prep 15 min
  • Cook 45 min
  • Pairs with your favorite Guglielmo’s sauce

  We wanted to give kudos to Jim Burns, a photographer with whom we just did a beautiful shoot of our products!

  Open recipe

  This is actually the exact lasagna recipe that he used to create the gorgeous dish pictured. Enjoy!

  You will need

  • 3 lbs ricotta
  • ½ cup Romano or Parmesan cheese.
  • ¼ cup chopped parsley (parsley or basil can be substituted for the other)
  • ¼ cup basil cut into ribbons
  • 2 eggs
  • 1 tea spoon salt
  • ½ teaspoon fresh ground black pepper
  • 1 24oz jar of your favorite Guglielmo’s sauce
  • 8 oz shredded mozzarella cheese
  • 1 box no boil lasagna noodles
  • 2 table spoons olive oil.
  • 9 X13 inch baking dish

  Method

  1. Combine ricotta, Romano, parsley, basil, eggs, salt and black pepper in bowl and mix well.
  2. Grease 9 X 13 baking dish with the olive oil.
  3. Place a layer of noodles on bottom of baking dish.
  4. Spread out ½ of ricotta mixture evenly over noodles.
  5. Evenly pour 1/3 of the bottle of sauce over the ricotta.
  6. Place a second layer of noodles on the sauce.
  7. Spread out remaining ½ of ricotta mixture evenly over noodles.
  8. Evenly pour 1/3 of the bottle of sauce over the ricotta.
  9. Place a third layer of noodles on top.
  10. Pour remaining sauce on top of noodles
  11. Top with mozzarella cheese
  12. Cover with foil and bake at 375 for 30 minutes. Remove foil and bake an additional 15 minutes.

  NOTE - For easier cutting and serving let lasagna cool down until cheese on top is solid enough to be cut without sticking to knife. If you have any extra sauce spoon some over the top and garnish with a basil leaf.

• Made one?

  I want to hear from you.

  Paul Guglielmo

  Ask Paul