Sunday Sauce: “Sunday sauce” was used for the traditional Sunday dinner when the whole family would gather and enjoy momma’s special Sunday treats.  This sauce has a smooth texture and a delicious flavor that is hard to describe.  No single flavor stands out but all combine to have your taste buds make you keep going back for more.

 

Capricciosa Sauce: This is a light, full flavored marinara sauce that is made with Italian peeled tomatoes, extra virgin olive oil, fresh basil, fresh parsley, fresh garlic, fresh scallions. Capers and spices.

 

Fradiavolo Sauce: This sauce is similar to our Capricciosa but has a little more “heat” to it. It is a mellow heat that adds a more robust flavor to whatever your using it with.

 

 

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GNOCCHI SORRENTINA

1 jar Chef Silvio’s Sunday Sauce

1 LB. Gnocchi Pasta

½ Cup of grated parmesian- reggiano cheese

¼ LB of whole mild Mozzarella cut into 1/4 “ cubes

Chopped fresh basil or parsley

 

Cook pasta per instructions on package.  Bring the SUNDAY SAUCE to a slow boil. Stir frequently.  Drain cooked pasta and return pasta to the pot.  Add 2/3 of the SUNDAY SAUCE grated cheese and mozzarella to the pasta and toss until the pasta is coated and the mozzarella begins to soften.  Serve in bowls.  Pour remaining SUNDAY SAUCE over the individual servings.  Sprinkle with cheese and garnish with basil or parsley.

Prep time approx. 30 minutes

 

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CHICKEN CAPRICCIOSA

1 jar Chef Silvio’s Capricciosa sauce

1 lb. of boneless/skinless chicken breasts pounded

¼” thick (4 pieces)

2 Tbsp. of Extra Virgin olive oil

½ Cup of flour

1-2 oz. white wine

Fresh basil/parsley

 

Over medium-high heat put oil in pan.  Dredge chicken in flour.  When oil is hot, place chicken in pan and cook until golden brown on each side. (don’t overcook)

Remove chicken from the pan.  Remove pan from the heat and add the wine.  (wine will sizzle and reduce) Place chicken back in pan and return to heat.  Add ½ jar of  CAPRICCIOSA SAUCE and simmer until chicken is done. (turn chicken once) Top with fresh basil or parsley.

 

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SHRIMP FRADIAVOLO

1 jar Chef Silvio’s Fradiavolo sauce

2 Tbsp. of Extra Virgin Olive oil

½ Cup Flour

1 lb. U12 Shrimp, peeled and deveined

3 oz. dry white wine

 

Heat oil in pan over medium heat.  Dredge shrimp lightly in flour and shake off excess.  When oil is hot, cook shrimp until light golden on each side.  Do not cook completely.  Remove shrimp from pan.  Remove pan from heat.  Add wine to pan.  Return pan to heat.  Let wine reduce-deglaze the pan.  Add shrimp.  Add ½ jar of Chef Silvio’s FRADIAVOLO SAUCE.  Simmer over low heat approximately 1-2 minutes on each side or until done.  Serve over a bed of linguine or your favorite pasta.