Catherina’s Recipes

Italian Sausage and Peppers
Ingredients:
  • 1 pound Italian sausage (sweet, mild, or hot, depending on your preference)
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 jar of Cucina di Catherina’s Italian Gravy
  • 1/4 cup olive oil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh basil or parsley for garnish (optional)
  • Sub rolls or crusty bread for serving

Instructions:

  1. Prep the Sausage: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sausages and cook until browned on all sides, about 7-10 minutes. Remove the sausages from the skillet and set aside.
  2. Cook the Vegetables: In the same skillet, add the remaining olive oil. Add the sliced onions and bell peppers. Cook, stirring occasionally, until the vegetables are tender and beginning to caramelize, about 10-12 minutes.
  3. Combine and Simmer: Slice the browned sausages into bite-sized pieces and return them to the skillet. Add a jar of Cucina di Catherina’s Gravy.  Stir everything together and let it simmer for 10-15 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.
  4. Serve: Serve the Italian sausage and peppers over sub rolls or crusty bread. Garnish with fresh basil or parsley if desired. Enjoy!

This dish is a delightful combination of savory sausage and sweet peppers, perfect for a cozy meal. Buon appetito! 🍽️

Zia Lori’s Italian Eggs
Ingredients:
  • 1 jar Cucina di Catherina’s Italian Gravy (about 24 ounces)
  • 4 large eggs
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh basil or parsley, chopped, for garnish
  • Fresh Mozzarella
  • Grated Parmesan cheese (optional)
  • Crusty bread for serving
Instructions:
  1. Add the Italian Gravy: Pour Cucina di Catherina’s Italian Gravy into the skillet. Stir well and let it come to a gentle simmer. Reduce the heat to low and let it cook for about 5-10 minutes, allowing the flavors to meld together.
  2. Cook the Eggs: Make four small wells in the sauce with the back of a spoon. Crack one egg into each well. Cover the skillet with a lid and let the eggs cook until the whites are set but the yolks are still runny, about 5-7 minutes. If you prefer firmer yolks, cook for a few minutes longer.Add Fresh Mozzarella to the pan and let it melt.
  3. Season and Serve: Once the eggs are cooked to your liking, season with salt and black pepper to taste. Sprinkle the chopped basil or parsley over the top, along with some grated Parmesan cheese if desired.
  4. Enjoy: Serve the Eggs in Purgatory hot, with crusty bread on the side for dipping into the rich, savory sauce.

This dish is perfect for breakfast, brunch, or a light dinner. Buon appetito! 🍽️

Cucina di Catherina’s Bolognese

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 pound ground veal (optional)
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup Pinot Grigio 
  • Salt and pepper to taste
  • 1 jar of Cucina di Catherina’s Italian Gravy

Instructions:

  1. Brown the meat: Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef, pork, and veal (if using) and cook, breaking up the meat with a spoon, until browned. Drain off any excess fat. Remove from pan.
  2. Sauté vegetables: Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
  3. Deglaze and simmer: Pour wine into the pot and cook, scraping up any browned bits from the bottom.  Add a jar of Cucina di Catherina’s Gravy.  Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until the sauce has thickened and the flavors have melded.
  4. Serve: Serve the Bolognese sauce over your favorite pasta, such as rigatoni, spaghetti, tagliatelle, or pappardelle. Garnish with fresh parsley, if desired.   
     

 

Cucina di Catherina’s Chicken Francese

Ingredients:

  • 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, beaten
  • 1/4 cup olive oil
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 cup dry white wine
  • 1 cup chicken broth
  • 1/4 cup lemon juice
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste
  • Lemon wedges for serving

Instructions:

  1. Prepare the chicken: In a shallow dish, combine flour, salt, and pepper. Dredge chicken breasts in the flour mixture, coating evenly.
  2. Make the egg wash: In a separate shallow dish, whisk together eggs and parsely. Dip each floured chicken breast into the egg wash, allowing excess to drip off.
  3. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
  4. Make the sauce: Melt butter in the same skillet over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in white wine and chicken broth, stirring until smooth. Bring to a simmer and cook for 5 minutes, or until sauce has thickened.
  5. Finish the sauce: Stir in lemon juice, parsley, salt, and pepper. Return chicken breasts to the skillet and cook for 1-2 minutes more in the sauce, coating evenly.
  6. Serve: Serve chicken Francese immediately, garnished with lemon wedges.
Cucina di Catherina’s Grilled Pizza Margherita

Yields: 2 pizzas Prep time: 30 minutes Cook time: 10-15 minutes

Ingredients:

  • 1 pound pizza dough
  • 1 cup Cucina di Catherina’s Gravy
  • 8 ounces fresh mozzarella, sliced   
     
  • 1/4 cup fresh basil leaves, torn
  • 2 cloves garlic, mince   
     
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Scallions

Instructions:

  1. Prepare the grill: Preheat your grill to medium-high heat (around 400-450°F). If using a gas grill, preheat with the lid closed for 10-15 minutes. For charcoal grills, ensure the coals are glowing red and covered with a thin layer of ash.   
     
  2. Prepare the dough: Divide the pizza dough into two equal portions. On a lightly floured surface, roll or stretch each portion into a 10-12 inch circle.
  3. Make the sauce: In a small bowl, combine Cucina di Catherina’s Gravy, minced garlic, and a drizzle of olive oil. Season with salt and pepper to taste.
  4. Assemble the pizzas: Place one dough circle directly on the grill grates. Let cook for one minute.  Flip the dough to slightly cook the other side.  Top with a thin layer of tomato sauce, leaving a small border around the edge. Arrange sliced mozzarella evenly over the sauce.
  5. Grill the pizzas: Close the grill lid and cook for 5-7 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  6. Finish and serve: Carefully remove the pizzas from the grill using a long-handled spatula. Top with torn basil leaves, scallions and a drizzle of olive oil. Cut into slices and serve immediately.

Tips:

  • For a crispier crust, use a pizza stone on the grill.
  • If your grill has hot spots, rotate the pizzas halfway through cooking to ensure even browning.
  • Experiment with different toppings, such as fresh mushrooms, roasted vegetables, or prosciutto.
  • Enjoy your delicious grilled pizza!
 
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