Authentic italian ippolito 's naturally italian san marzano style marinara
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Simple 5-Course Gourmet Italian Dinner

Serves 4

A white plate topped with sliced tomatoes and mozzarella cheese
A salad with lettuce , croutons , cheese and lemon slices on a plate.

APPETIZER : Caprese 

Ingredients:

  • 2 Fresh large tomatoes
  • Fresh mozzarella cheese, pre-sliced
  • Fresh basil leaves
  • Extra virgin olive oil
  • 1 jar store bought basil pesto (I like Classico)
  • Balsamic glaze (or vinegar)
  • Salt and pepper to taste

Instructions:

1. Slice tomatoes ~3/4 inch thick. Arrange 4 slices on a platter. 

2. Drizzle extra virgin olive oil and balsamic glaze on tomato slices 

3. Lightly salt & pepper tomatoes 

4. Lather tomatoes with store bought pesto 

5. Lay fresh basil leaves atop tomato slices 

6. Place 1 pre-sliced mozzarella slice atop

7. Drizzle extra virgin olive oil and balsamic glaze on top for added flavor.

8. Garnish with a fresh basil leaf on top


Serve immediately and enjoy your refreshing Caprese Salad!

SALAD: Ceasar

Ingredients:

  • Romaine lettuce, washed and torn into bite-sized pieces
  • 1 Lemon
  • Seasoned Croutons (store-bought)
  • Shredded Parmesan cheese
  • Caesar dressing

Instructions:

  1. In a large salad bowl, combine the torn Romaine lettuce with croutons.
  2. Add shredded Parmesan cheese to the salad.
  3. Pour Caesar dressing over the salad. Use as much as needed to coat the ingredients evenly.
  4. Squeeze juice from half lemon over salad.
  5. Toss the salad gently to combine all the ingredients and coat them in the dressing.
  6. Serve immediately, and you have a delicious Caesar Salad ready to enjoy!
A bowl of soup with shrimp and a jar of tomato sauce.

SOUP: Emerald Coast Seafood Bisque

Ingredients:

  • (1) jar Ippolito’s Naturally Italian Spicy Tomato Sauce
  • 1 1/2 cups heavy whipping cream
  • 1 cup chopped fresh seafood of your choice (crab meat, shrimp, lobster, crawfish)
  • 1 tablespoon Olive Oil
  • Fresh basil
  • Salt & Pepper

Instructions:

1. If purchasing fresh, uncooked seafood place shelled, deveined seafood in a medium pot. Add olive and sauté on medium/high until fully cooked. Salt and pepper to taste.

2. Once fully cooked, reserve only 1 tablespoon of liquid to add to sauce later. Especially if using frozen seafood, drain the liquid reserving only 1 tablespoon after sautéing. (EASY TIP: Ask your seafood deli to clean and steam it for you). 

3. If necessary, chop seafood into spoon size pieces.

4. In a blender, pour 1 jar of Ippolito’s Naturally Italian Spicy Tomato Sauce. Blend until smooth. About ~30 seconds to 1 minute.

5. Pour blended smooth tomato sauce into the same medium size pot. On medium-high heat stir until sauce comes to a very low boil.

6. Add cooked seafood of choice along with the 1 tablespoon of reserved liquid from the sautéed seafood.

7. Stir in whipping cream until blended evenly.

8. Reduce heat to low/medium and continue stirring for 2-3 minutes until heated through. (Do not boil or overcook the cream)

9. Add chopped fresh basil for added fresh flavor.

10. Ladle bisque into 4 bowls and garnish each with a fresh basil leaf.

11. Serve this a slice of garlic or Italian bread if you desire to wipe out your bowl and not lose a drop of this decadent, silky, seafood bisque. 

Two plates of spaghetti with shrimp and meatballs on a table.

MAIN COURSE: Pasta with or without meat or seafood of your choice.

Ingredients:

  • (1) jar Ippolito’s Naturally Italian Tomato Sauce
  • 1/2 of box your choice pasta
  • 1lb Meat of choice (link Italian sausage, ground beef or sausage, chicken).

OR

  • 1lb Seafood of choice (shrimp, scallops, mussels, clams).
  • 1 tablespoon Extra Virgin Olive Oil
  • Fresh basil or parsley.
  • Shredded Parmesan cheese
  • 1/4 cup White wine (only for mussels or clams)

Instructions:

1. Boil water add salt for pasta if choice.

2. Cook pasta to al dente.

3. Drain in colander and set aside.

4. In a large pan Cook (if necessary) your choice of meat or seafood accordingly. 

a. Precooked lump or claw crab meat.

b. Precooked crawfish meat.

c. Shrimp or scallops. In a large skillet Sauté shrimp or scallops in olive oil until cooked through. Do not overcook. 

d. Link Italian sausage (mild or spicy) I prefer air frying. Must be turned over 1/2 way through. Can be baked or sautéed. Then slice into bite size pieces.

d. Chicken tenders, sliced beef or ground meat. Sauté in olive oil until cooked through.

E. Fresh mussels or clams SEE recipe on Ippolito’s website for “Mussels w/Red Sauce. White wine is the only addition ingredient for clams and mussels.

2. Drain liquid after cooking meat or seafood.

3. Salt & pepper meat or seafood to taste.

4. Pour 1 jar Ippolito’s Naturally Italian Tomato Sauce (Regular or Spicy) into the large skillet with meat or seafood. Stirring to blend together. 

5. Simmer uncovered for an additional 3-4 minutes stirring occasionally to let the flavors meld.

6. Toss cooked pasta into the skillet with the sauce, stir to blend ensuring it is well coated with the sauce and meat or seafood. Simmer and cover for an additional 2 minutes to heat through.

7. Serve with Garnish of fresh basil or parsley leaves and shredded Parmesan cheese.



DESSERT: Pick up your favorite dessert at your local bakery. Maybe cannolis!

For more information about our products, please call (850) 545-1257 or email rick@ippolitofoods.com.

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