WCL: Win a trip to Italy!

Have you ever wanted to go to Italy? Here's your chance!

One lucky person will win a seven day trip for two to Italy complete with hotel accommodations, tons of delicious meals and all the sightseeing you can handle! The winner is going to experience all the many flavors of Italy.

Carlo Casoni, Mutti's Corporate chef, and Massimo Salatino, Corporate Chef for Francesca's Group, stopped by to fill us in on three Italian staples: Mutti's Pasta Sauce, Monini Olive Oil and La Molisana Pasta. Read on for delicious recipes from both chefs!

For more information about the trip to Italy and how to enter, visit: http://abclocal.go.com/wls/feature?section=resources/lifestyle_community/contests_promotions&id=8891139

Bruschetta Con Pomodorini
Bruschetta with heirloom cherry tomatoes
Serves 6

1 lb. assorted Heirloom cherry tomatoes
1 whole shallot finely chopped
1 clove of garlic, finely minced
1 sprig of basil
6 tbs. Monini Fruttato extra virgin olive oil
2 tbs. red wine vinegar
1 tbs. balsamic vinegar
Salt and pepper to taste
6 slices country bread
2 - 3 ounces of shaved parmesan cheese or pecorino Toscano or fresh Mozzarella

Cut the tomatoes in half or quarters and transfer to bowl. Add shallots and garlic. Add basil leaves, oil and vinegar to taste. Gently toss the tomato mixture and set aside. Grill or toast the bread slices. Arrange them on a serving platter; add the marinated tomatoes, and top with cheese. Drizzle with extra virgin olive oil and serve immediately.

Carpaccio alla Francesca
8 servings

1 lb. Beef tenderloin or sirloin (trimmed of all fat)
¾ c. Extra virgin olive oil
1 tsp. Salt
2 c. Chopped tomatoes
8 Large basil leaves (cut into fine julienne strips)
2 tbsp. Capers
8 pcs Cremini mushrooms (medium-sized, sliced paper thin)
Juice of 1 lemon
Freshly ground black pepper
Shaved Parmigiano Reggiano Cheese
Chopped parsley (for garnish)
Freshly grated parmesan cheese (for garnish)
8 chilled serving plates
Monini White Truffle oil

1. Place meat in the freezer for a few hours or overnight.
2. Whisk together olive oil, lemon juice, capers, chopped tomatoes, salt and pepper.
3. Slice the cold beef across grain very thin about 1/16 of an inch. Entirely cover the bottom of the plate. Season the meat with salt and pepper.
4. Spoon dressing over the meat, and arrange sliced mushrooms, shaved parmesan, and garnish with parsley and grated parmesan cheese, drizzle with the White Truffle oil and serve immediately.

Tilapia alla Mediterranea
4 servings


4 pc. 8oz any White fish
1 dz. Medium size jumbo shrimp (U12 ? U15)
20 pc. Black Mussels
1 dz. Manila or Littleneck clams
8 pc. Scallops - medium size
1 sprig of cilantro or Italian Parsley (flat leaf)
2 cloves garlic, sliced
Pinch chili flakes
1 cup fresh tomato chopped OR Marinara sauce
½ cup dry white wine
6 Tbl Monini Original Extra Virgin Olive Oil
All purpose flour to dust the fish (optional)
Salt and pepper to taste

Pre-heat a large sauté pan or a grill to a medium high heat. Dust the fish lightly with the flour (optional but it does prevent the fish from sticking). Add 3 tablespoons of oil and when it starts to smoke, add the fish and cook for 2-3 minutes on each side until a golden color, but still moist.

Meanwhile in a medium pot, add the remaining 3 tablespoons of oil. Add the garlic and chili flakes and cook until they start to release their flavors. Add the shrimp and scallops, then the clams and mussels. Cook for a minute or so. Deglaze with the white wine. Let evaporate. Add the chopped tomato (or the marinara sauce). As soon as the clams and mussels open up, they are done. Remove the seafood. Reduce the sauce and season to taste.

Arrange the fish in a serving bowl, top with the seafood and then the sauce. Sprinkle with cilantro or parsley and serve.


Ingredients for 4 people:

1. 400gr -14,11 oz of rigatoni la Molisana
2. 250 gr -8,80 oz of tomato puree Mutti
3. 3 tablespoons of Monini extra virgin olive oil
4. 250 gr - 8,80 oz of pancetta
5. 150 gr - 5,29 oz of pecorino cheese
6. 1 chilli
7. 1 table spoons of mince onion

In a fry pan brown extra virgin olive oil with onion and pancetta (cut in a small stripe),for 3 minutes. Add chilli and tomato puree and cook for 5 minutes. Season with salt and pepper. Boil pasta in salted water for 9 minutes then drain from water and put in the sauce. Sautee for 3 minutes and serve with pecorino cheese and basil on top.

Ingredients for 4 people:

1. 400 gr -14,11 oz of spaghetti alla chitarra La Molisana
2. 300 gr- 10,58 oz Mutti finely chopped tomato
3. 8 basil leaf
4. 2 pices of garlic mince
5. 3 tablespoons of Monini extra virgin olive oil
6. salt

In a fry pan brown oil with garlic and basil leaf (cut julienne).Add finely chopped tomato salt and cook for 10 /12 minutes. Cook pasta in salted boiling water, for 9 minutes, drain from water mix pasta and sauce together, and serve with parmesan cheese and basil.

Ingredients for 4 people:

1. 300 gr 10,58 oz of tomato puree Mutti
2. 2 bay leaf
3. 10 leafs of basil
4. 4 tablespoons of extra vrigin olive oil
5. 100 gr - 3,53 oz of full fat cream
6. 200 gr - 7,05 oz of parmesan cheese
7. 150 gr of minced onions
8. salt and pepper.

In a casserole brown onion with olive oil and bay leaf. Add Mutti tomato puree and chopped basil leaves, then cook for 10 minutes over low heat.Add the fresh cream to the tomato soup and season with salt and pepper. Serve hot with croutons and grated Parmesan cheese.