Cavatelli with Prosciutto and Sun-Dried Tomato Cream Sauce
and
Fresh Fruit Salad with Cointreau and Honey

Guest Chefs: Michael DelGrosso and Denise Gilliand
July 17, 2009


Cavatelli with Prosciutto and Sun-Dried Tomato Cream Sauce

Ingredients:

1 clove garlic, chopped2 Tablespoons olive oil
4 thin slices of Prosciutto (aged, dry Italian ham) cut in small pieces
1 (26oz) jar of La Famiglia DelGrosso Aunt Cindy's Sun Dried Tomato Sonata
1/2 cup heavy cream
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh basil
grated Parmesan cheese
1 lb. frozen Cavatelli pasta

Cooking Directions:

Heat oil in a pan and saute garlic and prosciutto until lightly browned.
Add jar of La Famiglia DelGrosso Aunt Cindy's Sun-Dried Tomato Sonata and heavy cream.
Simmer for 10 minutes.
Add chopped parsley and basil.
Pour over cooked pasta and sprinkle with grated parmesan. Serve hot.

Fresh Fruit Salad with Cointreau and Honey

Ingredients:

1/2 ripe cataloupe- cubed
3 fuji apples - cubed
1/2 pt strawberries - sliced
2 whole bananas - sliced
1 cup orange juice (not from concentrate)
2 cups grapes
3 heaping tablespoons of honey
2 tablespoons of Cointreau or other orange flavored liquer

Directions:

Add orange juice to mixing bowl.  Add all fruit.
Add honey and orange flavored liquor to the fruit.
Toss gently to coat the fruit well.
Serve and enjoy.

For more recipes from the DelGrosso Family - www.delgrossosauce.com