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RECIPE CORNER Share your recipes email to: Click here to submit recipes Fortuna's is putting together a cookbook with our family recipes and yours! : Gnocchi with Sausage and Spinach  1/2 cup chicken broth{ canned is fine}  Grategrate Grilled Clams or Oysters VOTED BEST IN RHODE ISLAND !! An appetizer for twelve or entree for four Ingredients 1/2 lb Fortuna's bulk sausage (hot or sweet) 1/2 cup chopped onion 1/2 cup chopped green pepper 1/2 cup chopped red pepper 2 cups bread crumbs 1/2 stick unsalted butter 1/2 tbsp. Worcestershire sauce 4 tbsp Sambuca (or similar liquorice source) 48 fresh littleneck clams (or 24 oysters) of similar size Preparation 1) Fry sausage until it just crumbles and set aside. 2) Melt butter in frying pan, add onion, peppers and saute 3 mins. Add Worcestershire sauce, bread crumbs and sambuca and mix well. 3) Open shellfish and save as much juice as possilbe. Return each meat to it's shell and place level on a GreatGrate (or on another grilling grate of inferior quality :-) ). Be SURE to leave as juice as possible in each shell so during the cooking process each meat will poach in it's own juices with the seasonings. 4) Insert a crumble or two of sausage in each shell then top each with the bread crumb mixture. 5) Place the entire GreatGrate on your grill (or in a heated 425 oven on a sheet pan) and cook 3 to 5 mins. or until the juices boil. 6) Remove entire grate from heat and serve. Lemon wedges, hot sauce and cold beer are good accompaniments. To order a greatgrate from Fortuna's..click here Fortunas Italian Sausage Soup Phil Hamblett from Greeneville TN 1 large onion coarsely chopped 1 green, 1 red, and 1 yellow bell pepper coarsely chopped 4 cloves garlic finely chopped 2 tablespoons extra virgin olive oil 2 cups canned Italian tomatoes, drained and coarsely chopped 1 cup tomato puree or crushed tomatoes 3 cups fat free chicken broth 1 teaspoon oregano 1 teaspoon basil 1 teaspoon thyme leaves ½ teaspoon crushed fennel seeds 2 bay leaves ½ cup parsley 1 tablespoon sugar 11/2 pounds Fortuna rope sausage(any variety), sautéed in 1 tablespoon olive oil, then drain and cut into 1 inch pieces 1 ½ cup bow tie pasta Saute onion, bell peppers and garlic until just barely tender in olive oil. Add tomatoes, puree and cooked sausage. Cook 15 minutes. Add broth, oregano, basil, fennel seeds, bay leaves, thyme, parsley and sugar. Simmer 35 minutes. Discard bay leaves Add bow tie pasta and cook until just done. Serve with Fortuna's Blend grated cheese Mike's LENTIL AND SAUSAGE SOUP Mike Bove from Cottonwood, AZ Cut recipe in half if desired; but it freezes well. 6-8 {approx 1 lb.} Fortuna's Italian sausages(mild or hot) 28 oz can crushed tomatoes 2 cups dry lentils 2 medium onions 4 cloves garlic 1 cut up green pepper 1 diced carrot rosemary....6 whole cloves....tabasco.... bay leaf....olive oil....2 chicken bouillon cubes....6 cups water Cut sausage into bite sized pieces; cook in a large pot in 3 tbs oil until done. Add peppers, carrot, and garlic; saute 4 minutes; Add tomatoes, seasonings, boullion, and water; Bring to boil. Add lentils, lower heat. Cut onions in half(horiz) stick cloves in onion; put in pot. Simmer 1 hour or until lentils are tender. Discard cloves. Italian Sausage Soup Submitted by Karen Wheatley, Foxboro, MA Ingredients: 1-1/2 cup choppped celery 1-1/2 cup chopped onion 2 tbsp olive oil 1 garlic clove, minced 2 cups canned chopped italian tomatoes, with liquid 1 cup tomato puree 1-1/4 lbs Fotuna's italian sausage, any flavor, sauteed and drained ( if links, cut in to small pieces) 6 cups chicken broth 1/2 tsp oregano 2 bay leaves 1/2 tsp thyme 1/2 cup chopped parsley 3 tbsp sugar 1 cup orzo pasta grated parmesan cheese for garnish Instructions: Saute the celery onions, and garlic in the olive oil til barely tender. add the tmoates, puree and sauteed sausage. cook for 10 minutes over med. heat. add the broth, herbs and sugar. and simmer for 30 minutes. add the pasta and continue cooking til pasta is done. serve with parmesan cheese. Better the next day!! it kind of turns into a stew. either heat and eat or add some more chicken broth til soupy ( no pun intended!!) again. Escarole and Sausage from the kitchen of Ann G. Boulet, Greenville, RI Ingredients: 6 cloves garlic 3 to 4 pounds Fortuna Italian sausage 2 tablespoons olive oil 2 heads escarole, about 2 pounds Instructions: Heat oil in a large frying pan. Slice garlic and saute in oil. Meanwhile, cut escarole into small pieces and wash well. Shake out excess water, and then add to garlic. Cover, lower heat and cook until tender, about 20 minutes. While the escarole is cooking, cut the sausage into one-inch pieces and cook in another pan until about three-quarters done. Because of its leanness, you may have to use vegetable spray or a tablespoon of olive oil to prevent sticking. Later, add the sausage to the escarole and simmer for about 30 minutes. Season to taste with salt, pepper, and if desired, some red pepper flakes or ground red pepper. (If using the hot rather than the sweet sausage, there is no need to add the last seasoning.) Serve with mashed potatoes or garlic bread for a heary peasant meal. Please note: My husband J. Albert Boulet, Jr (now deceased) entered the following recipe in the Providence Journal Healthy Cooking Contest in 1998 and won an Honorable Mention. Sacred Heart Sausage Stuffing from the kitchen of Dawn Ramirez, Bridgeport CT Ingredients: 1 loaf of day old italian bread 1/2 lb. Fortuna's sausage 1 small apple-shredded 1 cup of grated Romano cheese Parsley-to taste Black Pepper-to taste Garlic-chopped very fine A handful of raisins(optional) 1 pkg. of MBT (Chicken flavor) 3 eggs 3 tbls of Ricotta 1/2 stick of butter Cook: 1) crumble bread 2) melt margarine MBT (with water) 3) Brown sausage(take it out of the casing) 4) Add to the bread crumbs- pepper, parsley,cheese, shredded apple and ricotta 5) Add eggs - beat them well In a large skillet on top of the oven heat a little butter under a very low flame. Place the filling in the pan and keep on turning until it holds together. Let it cool....It is now ready to be placed in the turkey, however I like it right out of the pan...there is really no need to cook it in the turkey! Pasta Sausage with Swiss chard From the kitchen of Barbara Satterlee , Pomfret, CT Ingredients: 1 lb Fortunas Sausage 8 oz Rigatoni 1 Red Onion cut into rings 1 clove garlic, minced 1 teaspoon dried oregano tsp. fennel seed 2 tablespoons of olive oil 2 lbs. Swiss chard, cut into strips cup grated Fortunas Romano Pecorino Reggiano Parmigiano Cheese Instructions: Preheat broiler, broil sausages 4-6 from heat 20 minutes until juices run clear when pierced; cut into 1 slices. Prepare pasta according to package directions, In skillet over medium heat cook onion, garlic, oregano and fennel in oil until onion is tender, 3 minutes. Add chard and saut until wilted, 2-3 minutes. Drain Pasta. Combine mixture, pasta, sausage and grated cheese. Prep- 10 Minutes- Cook 26 minutes- Ready to serve about 40 min. Broccoli Sausage with Black Olives From the kitchen of Barbara Satterlee , Pomfret, CT Instructions: 1- 1 pounds broccoli 1 lb of Fortunas Sausage 3 Table-Spoons olive oil 1 garlic clove, chopped teaspoon ground black peppe r cup pitted black olives, halved 4 tablespoons of grated Fortunas Romano Pecrorino Reggiano Parmigano Cheese. Instructions: Wash and break broccoli florets into fairly large bunches. In a large saucepan, bring the water to a boil. Cover and cook the broccoli 5 minutes. Save some of the liquid. In a large frying pan cook the sausage. Drain and cut the sausage into small pieces. Add broccoli, garlic, olive oil, and black pepper, cook over low heat. Cook together 5 minutes stirring frequently. Add some of the water which the broccoli was cooked if the pan gets too dry. Add the olives to the pan, cook for another two minutes. Turn the broccoli, sausage and olives into warm serving dish. Sprinkle with cheese and serve immediately. Easy Barley- Cheese- Sausage Soup From the kitchen of Barbara Satterlee , Pomfret, CT Ingredients: cup water cup carrots cup cooking barley 1 chopped garlic clove 1 1 cup skim milk 4 teaspoons cornstarch cup grated Fortunas Romano Pecorino Reggiano Parmigano Cheese. lb Fortunas Sausage Instructions: Cook sausage in frying pan. Drain Cut into small pieces set aside In a medium Saucepan combine water, carrots, barley, garlic and dash pepper. Bring mixture to boiling; reduce heat. In a small bowl stir together milk and cornstarch. Stir into barley- carrot sausage mixture. Cook and stir over medium heat until thickened and bubbly. Cook and serve until cheese melts. To serve; ladle the soup into individual bowls sprinkle with chopped Italian flat Parsley. Mary Burrell's Easter Frittata From the kitchen of Dalene Burrell , Pottstown, PA Ingredients: 2-3 T. vegetable oil 1/4" thick, slices of FORTUNA'S extra hot Soupytm , enough to cover skillet bottom. 3 eggs 1 T. milk 1/4 cup FORTUNA'S Romano Pecorino cheese, grated 1/4 cup grated mozzarella 1/3 cup Ricotta Cheese 1/3 cup basket cheese, thinly sliced salt peppers to taste. Instructions: In a medium bowl, combine eggs and milk- beat well. Add all cheeses, salt pepper. Mix well! In 8 " skillet, heat oil over medium heat. Add Fortuna's Soupy layer to bottom of pan and quickly brown both sides. Add cheese mixture; cook 4-5 minutes. Turn omelet by placing inverted plate over the omelet in skillet and turn plate and skillet upside down, remove skillet leaving omelet on plate, then slide uncooked side of omelet back into the pan to cook reverse side another 4-5 minutes or until done and not eggs are not runny. Serve immediatly with Italian bread. FETTUCINE with FONTINELLA CREAM SAUCE From the kitchen of Darlene Burrell , Pottstown,PA Ingredients: 1 lb. cooked fettucine 1 cup heavy cream 1/4 cup butter 3-4 Tbls. fresh chopped parsley 3 cloves minced garlic 1/4 tsp. salt 4 slices ham, coarsely chopped dash of white pepper 1 cup coarsely grated FORTUNA'S Fontinella Cheese Instructions: Cook Fettucine. In medium skillet , melt butter over low heat. Increase to medium heat; add garlic ham; saut 3-4 minutes. Add cream, fontinella cheese, salt pepper and cook until sauce thickens, stirring frequently. Add chopped parsley. Toss drained, hot fettucine with cheese sauce to coat well. Serve Immediately. Serves 4. GRAFTON CHEDDAR CHEESE SOUP Compliments of Grafton Cheese Co., Grafton Vermont Ingredients: 2-12oz. cans or bottles of beer 1 qt heavy cream 1 lb. Grafton Cheddar cheese grated 2 Tbsp. flour 1/3 cup of melted butter 1/8 tsp. ground white pepper 1/4 tsp. salt Procedure: Heat melted butter and mix in flour to make a roux. Cook until smooth, remove from heat.. Boil beer and whisk in roux. Cook until thickened. Add cream and bring to just under a boil. Whisk in cheese until melted. Season with salt and white pepper. Serve with croutons - Serves 8 ITALIAN CASSEROLE DINNER From the kitchen of : Norman Hines , So. Attleboro, MA INGREDIENTS 1 lb. Fortuna's Sweet, or Hot Italian Sausages, cut in pieces 2 Green Peppers cut in strips 3 Large Potatoes peeled and cut into quarters 1/4 tsp Oregano 2 tsp Salt 1/4 tsp Black Pepper 2 TBS Olive Oil 1 8oz. can Tomato Sauce INSTRUCTIONSSpray PAM into casserole. Add cut up ingredients....Potatoes on the bottom, Sausages on the top. Sprinkle Salt, Pepper, Oregano, and Oil over all. Cover, and bake in 375 degree ovenfor 45 minutes. Add Tomato Sauce and cook Uncovered for another 20 minutes. SAUSAGE WITH MUSSELS From the kitchen of: Stella, Boca Raton Fl INGREDIENTS : 1/3 CUP OLVE OIL 3 ONIONS, SMALL DICE ( OR LESS) 3 CLOVES GARLIC,.MINCED RED PEPPER FLAKES DRIED 1 LB. FORTUNAS SWEET ITALIAN SAUSAGE (REMOVE FROM CASING) 28 OZ. CAN WHOLE TOMATOES, DRAIN CHOP CUP DRY WHITE WINE 3 TO 4 LBS MUSSELS, cleaned 1/3 CUP PARSLEY, CHOPPED.. INSTRUCTIONS1. PUT OIL IN SAUCEPAN SAUTE ONIONS GARLIC FEW MINUTES. 2. ADD RED PEPPER FLAKES, SAUSAGE COOK TIL BROWNRD. ADD TOMATOES, SIMMER 5-10 MIN...ADD WINE AND BRING TO A BOIL. ADD MUSSELS PARSLEY. COVER COOK TILL MUSSELS OPEN ( 5 MIN ) BE SURE TO DISCARD ANY THAT DON'T OPEN.. SOOOO GOOD ! YUM ! ENJOY! SERVE IN BOWLS WITH TOASTED ITALIAN BREAD (or garlic bread) SET IN THE BOTTOM AND SPOON MUSSELS/ SAUSAGE AND JUICES GOOD LUCK WITH YOUR COOKBOOK PATTI! XXXOOOO A.STEL   Pattis Stuffed Mushrooms From the kitchen of: Patti Fortuna-Stannard Number of servings: 14 Mushrooms INGREDIENTS 14 Large Stuffing Mushrooms 1 teaspoon fresh minced parsley 1 lb. Fortunas Sicilian Sausage 1 lg. fresh basil leaf -minced 3 cloves minced garlic 6 TBS. Butter 1 small onion chopped fine {approx.2-3 TBS.} 1/2 cup grated cheddar cheese 1/2 cup Italian Flavored Bread Crumbs INSTRUCTIONS 1. Clean Mushrooms and remove stems , pre-cook mushrooms in 350 oven for approx. 15 minutes in covered pan until soften and most liquid is released. 2. In frying pan place Fortunas Sausage {casing removed-just slit casing with knife and remove} Stir often breaking up lg. pieces as cooking. 3. In a separate saut pan add all butter, garlic, onion and cook until soft. 4. Place in food processor with chopping blade the cooked sausage, cooked onions garlic and all other ingredients . Using the pulse button make a fine constancy so it will easily stay in the mushrooms. 5. Remove the mushrooms from oven and hand stuff the mushrooms, patting mixture firmly without breaking mushrooms. 6. Bake stuffed mushrooms covered for 20-25 minutes in a 350 oven or they can be refrigerated up to one day in advance then heated . EASTER FRITTATA RECIPE From the kitchen of: Patti Fortuna-Stannard
Ingredients Needed: 2 dozen large eggs 1 1/2 lbs of Ricotta Cheese 8 oz.{ or more} Fortuna's Hot Soupy 1/4 cup freshly grated Romano Cheese dash of each salt pepper In a large mixing bowl add cracked eggs cheeses blend with a wire whip, add salt pepper and mix well. Let stand for about 10 minutes. Slice soupy thin while waiting for above, and layer the bottom of an ungreased 2" deep baking pan. {I was giving Frittata as gifts so photo is 8" round tins.} Pour the whipped mixture slowly over the Soupy to keep the soupy lining the bottom of the dish. BAKE: Bake covered with foil at 375 for 45 minutes , then remove the foil and continue to bake for approx. 15 more minutes. Fritta should puff up nicely and be firm to the touch. Let stand at least 10 minutes before serving. Cut in wedges and serve warm with Italian Toast. Yummy! DID YOU KNOW? Fritta is a traditional Italian breakfast served Easter Sunday morning using the first cured soupy { dry sausage was made in the cold winter months and hung to cure in basements or cold attics for many generations} It was and still is a long awaited treat after fasting during Lent. SAUSAGE PIZZAIOLA From the kitchen of : Stella B. - Boca Raton, Fl. Ingredients: 28 oz. Can of Plum Tomatoes 2 TBS. Olive Oil 3 Cloves of chopped garlic 1 Tsp. Oregano Dash of Salt Tsp. Of Red Pepper Flakes 1 lb. each of Fortuna's Lean Sweet Hot Italian Sausage INSTRUCTIONS: Saut garlic in the olive oil { do not brown} Add Chopped tomatoes and simmer for 10 min. Add Spices and simmer for 15 more min. Meanwhile- Cut Fortuna's Sausage into link size and saut in pan with a little water about 1" Cover and simmer for approx. 15 min. Drain Sausage and add cooked sausage to the simmering sauce- let simmer on low for final 15 min. Try serving over Spaghetini with two Cheeses. Photo above- I made both of Stella's recipes she sent, I used Rottele pasta instead. My family gave it four stars ****! - Patti SPAGHETTI with TWO CHEESES From the kitchen of : Stella B. Boca Raton , FL. Ingredients: 1 lb Spaghetini 1 TBS. Fresh Parsley 1/3 cup Fortuna's grated Romano Cheese 1/3 cup Fortuna's Asiago Cheese 6 TBS. Sweet cream butter 2 TBS. Cream salt pepper to taste. Please note Cheeses are grated INSTRUCTIONS: Simply add butter and cream to cooked and drained pasta, toss gently. Add cheeses , salt, pepper toss again. Top with fresh parsley and serve along with Stellas Sausage Pizzaiola. Sooooooooo Good! POLENTA WITH ITALIAN SAUSAGE ASIAGO CHEESE 1/2 lb asiago cheese 3 tbs. Butter 1/4 lb pancetta,diced 1/8 lb Fortunas baby genoa salami. Diced 1/2 lb sweet Italian sausage (casing removed crumbled ) 7 cups water 1 cups yellow cornmeal Grate cheese to make enough for 1/4 cup cut remaining cheese in small dice. Melt 1 tbs butter in large pan on med. Add pancetta cook until golden few min. Add salami cook a min. Put this mixture drippings in a bowl. Add the crumbled sausage to same pan cook about 10 min. Breaking it up as it cooks. Drain on paper towel. Boil the 7 cups water slowly stir the cornmeal in - on low heat cook until Polenta thickens , stirring often for 20 min. Stir in pancetta mixture, diced asiago, the remaining butter....pour into buttered 9 x 13 glass baking dish.....place the drained sausage over the top...sprinkle on the grated asiago bake 400" oven for 20 - 25 min until set cheese melts. Enjoy !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Sausage Risotto w/ Sun-dried tomatoes 1 qts. chicken stock 3 tbs. Butter 2 tbs. Olive oil 1 small onion, Chopped 3 cloves garlic, chopped 3 Tbs. chopped, Fortunas oil packed sun dried tomatoes, lb. Hot Italian sausage (partially frozen so can slice it very thin) Pinch of red pepper flakes 2 tbs. Fresh basil 2 tbs., fresh parsley, chopped 1 or 1 cups red wine 3 cups Aborio rice 3/4 tsp. Salt 1/4 tsp. Black pepper 2 tbs. Romano cheese grated 2 tbs., Parmesan cheese grated Instructions: Bring stock to a boil and let simmer. In saut pan add 2 tbs butter the oil add onion saut few min. Add garlic cook few more min. Add sundried tomatoes, sausage red pepper flakes, some of the chopped basil and parsley and cook few min stirring. Add red wine , deglaze pan, scraping the bottom of pan for a min or two. Add uncooked rice, salt pepper stirring until wine has evaporated. Add 3 cups of simmering stock and bring to boil, stirring continuously. Turn heat to low, cover let cook Undisturbed for 15 min......then stir on med. heat 1/2 c of hot stock. Stirring until absorbed and continue w/ remaining stock until rice is cooked.. About 5 min. Cook al dente ....turn off heat. Add any remaining stock, the cheese, rest of the basil parsley, and the 1 Tbs. butter. Patti....this looks so complex but it is an easy dish and not that many Ingredients ..deelish!! Explaining risotto procedure takes a lot of "words" not time . Enjoy- Stella - This sure sounds great, I love Aborio rice ! -Patti SAUSAGE WITH BURGUNDY 2 -lbs. Fortuna's Italian sausage 2 cups cold water 1/2 cup burgundy wine INSTRUCTIONS: Place cold water in saut pan with sausage. Boil briskly for 3 min. lower heat, prick sausage with a fork. Cook 20 min till water evaporates sausage is brown. Turn brown other side. gradually add wine. Cover simmer 5-10 min. Options- Add sliced onions or portabella mushrooms Great served with Risotto. SAUSAGE MEAT SAUCE From the kitchen of Stella Barrett - Boca Raton Florida 3 TBS. OLIVE OIL 1 SMALL ONION,MINCED 1 RIB CELERY,MINCED 1 CARROT,MINCED 1/4 CUP PARSLEY, CHOPPED SALT PEPPER 1/2 LB. FORTUNA'S FABULOUS SAUSAGE....REMOVED FROM CASING 2 - 28OZ. CANS CRUSHED TOMATOES, IN PUREE 1 tsp. HOT RED PEPPER FLAKES ( OR MORE.. OR LESS ) Directions: In large saute pan add oil, onion, celery, carrot, parsley, S P....cook til soft 4-5 min. Add meat, breaking it up and mix to blend with vegetables...and saute til meat looses its pink color. Add canned tomatoes pepper flakes. Stir and cover cook about 20 - 30 min. ( Patti this sauce is made like a Bolognese sauce w/ the carrot celery...but there isn't any milk or cream.....it's a nice tasting sauce....a little different from sausage sauce as we know it.......)try it!! |
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