Catherina’s Recipes

Catherina’s Italian Sausage & Peppers
1lb of local Italian Sausage (mild, sweet or hot)
1 large Sweet Vidalia Onion
2 Bell Peppers (red or green)
1 potato
EVOO (Extra Virgin Olive Oil)
1 jar of Cucina di Catherina Traditional Italian “Gravy” Pasta Sauce.

Add 1 tbsp of EVOO to the saute pan. Brown the sausage pretty well on all sides. Remove sausage from pan and add sliced peppers and onions. This will release all the brown bits in the pan. Once peppers and onions are translucent, add the sausage back to the pan (feel free to cut the sausage at this point). Add one jar of Cucina di Catherina’s Sauce and let it simmer on low to medium for about 15 minutes. Fry potatoes and add to dish while sauce is simmering.

Serve on a hard crusty roll or serve over rice.

Buon Appetito!
Cucina di Catherina’s Stuffed Peppers
4 medium to large red or green bell peppers
1 ½ lbs of ground Sirloin
1 cup of chopped Vidalia onions
1 cup of cooked Vigo Yellow Spanish Rice
1 25oz jar of Cucina di Catherina’s
Traditional Italian “Gravy” Pasta Sauce
½ cup of sharp cheddar cheese ( I shred my own)
Salt, pepper and onion powder to taste.

Brown ground Sirloin, remove from pan and add EVOO and onion to saute. Once onions are translucent add the meat back to the mix. Boil rice and add to meat mixture. Add one jar of Cucina di Catherina’s “Gravy” and shredded sharp cheddar. Season your meat with salt, pepper and onion powder to taste. Cut peppers long way to look like a boat and stuff the peppers with meat and rice mixture. Top off with more cheese. Add a little bit of water to the bottom of the casserole dish for peppers to steam. Cover and bake for 35-45 minutes at 400 degrees. Broil for 5 minutes at the end.

Buon Appetito!
Catherina’s Grilled Margarita Pizza
1lb of pizza dough
½ a 25oz jar of Cucina di Catherina’s
Traditional Italian “Gravy” Pasta Sauce
Fresh Basil from the garden
Fresh Mozzarella
¼ cup of Pecorino Romano Cheese
Fresh Scallions
Onion powder, Garlic powder, Salt, Pepper, oregano and crushed Red Pepper.

  • Make sure the grill is well cleaned and oiled, to prevent the crust from sticking. Close the grill lid and preheat to about 425 degrees (medium-high heat) for 10 minutes.
  • Stretch or roll dough into desired size and thinness (or divide into equal portions to make smaller pizzas) and place on a piece of parchment paper.
  • Brush EVOO to top of the pizza and sprinkle onion, garlic and oregano onto the dough. Push the herbs in the dough.
  • Place on top of the heated grill. Spray oil over grates so the dough does not stick. Keep in mind to use EVOO on the dough while the dough is rising. Always cover with a mopine in a warm dark place. Cook dough for 2 minutes until there are grill marks on the dough. Lightly grill the other side.
Once the dough has been grilled, put dollips of Cucina di Catherina’s “Gravy” on the pizza or you may cover the dough with sauce. Sprinkle red pepper and oregano on the sauce. Add fresh mozzarella to pizza. Place back on the grill to melt toppings for 2 minutes or under a broiler in the oven. Once melted add fresh basil. Drizzle top with EVOO. Shred scallions over the top.

Buon Appetito!