Seasoned and Prepared
Seasoned and Ready-to-Cook Meats are a wonderful way to treat your guests or yourself to a sumptuous meal. We couldn’t make it easier for you unless we came home with you and turned on your oven. Stop by our Deli department to pick up delicious, prepared side dishes to complete your meal. We are featuring a variety of Italian delights:
Arista Pronto da Cuocere
"Arista" is a medieval Greek word meaning "great". According to www.about.com, during the Council of 1430, held in Florence to resolve some differences between the Roman and Greek Churches, this dish, then known by another name, was served to the bishops. They liked it, and began to say: "Arista, Arista" (good, good): This Greek word, after four and a half centuries, is still applied by the Italians to pork loin cooked this way. "Pronto da Cuocere" simply means "ready to cook". It’s best simply roasted in the oven. Tuscans often serve it cold. Cooking instructions.
Fagottini di Pollo
Pollo means "chicken" and fagottini refers to a stuffed pasta. Perhaps it is called this because the product resembles this shape of pasta. Best way to cook it is to lightly fry it in Vera Jane’s Extra-Virgin Olive Oil. Cooking instructions.
Petto di Tacchino
This translates as "breast of turkey". Of course, this recipe is another Tuscan variation of turkey breast. It’s excellent drizzled with Vera Jane’s Extra-Virgin Olive Oil, then roasted. Cooking instructions.
An Italian-style pork roast featuring garlic, rosemary, sage, and oregano. Cooking instructions.
This translates as "rabbit stuffed". This is another favorite dish of Tuscany. Another variation is to stuff the rabbit with potatoes, eggs, and cheese. It can be pan seared, then finished in the oven, or braised in wine. Cooking instructions.
Hot Italian Sausage and DLM Ground Chuck rolled with garlic, onion, Parmesan cheese, Italian flat parsley, Italian bread crumbs, and eggs.
Literally means "monastics" or "monks". It is so named because the dish was made according to the monks’ recipe from the nearby Verna monastery. Their version of the recipe is rolled veal with fontina cheese and prosciutto, while we use top round, provolone, and prosciutto. Best way to cook it is to quickly pan fry using a little bit of olive oil.
This translates as "chicken stuffed". Very good roasted dry, or braised slowly in wine. Cooking instructions.