Suggested Uses for Augusta’s Antipasto

Whether you're the chef at home or in a restaurant, Augusta’s Antipasto is a tasty and versatile product, the perfect addition to your favorite appetizers and meals.

Appetizer

Pasta

Salad

Sandwiches

Seafood

 

 

Recipes Using Augusta’s Antipasto

Salmon with Augusta’s Antipasto

eating antipasto

My favorite way of eating it....straight out of the jar." - Suzette

Ingredients:

5 Tablespoons olive oil
1 medium onion, finely chopped
2 cloves of garlic, finely chopped
1 jar/12 oz. Augusta’s Antipasto
2 bay leaves
1 teaspoon chopped oregano
4 center cut salmon fillets with skin
Salt and freshly ground pepper

Directions:

Preheat the oven to 375 degrees.  In  a large saucepan, heat 3 Tablespoons of the olive oil until shimmering.  Add the onion and garlic and cook over medium/high heat, stirring occasionally, until softened, about 5 minutes.  Add the jar of Augusta’s Antipasto, oregano and bay leaves and stir.  Turn the heat down to warm and combine the flavors.  Simmer 2-3 minutes.  Discard Bay leaves.

In a large skillet, heat the remaining 2 Tablespoons of olive oil.  Season the salmon with salt and pepper and add to the skillet, skin side down.  Cook over high heat until the skin begins to brown, about 4 minutes.  Transfer the skillet to the oven and roast the fish for about 10 minutes, until slightly rare on the inside.  Transfer the fish to plates, spoon the sauce all around and serve.

Suggestions to accompany:  yellow rice(the sauce goes well on this) with carrots , green beans or corn.


Chicken with Augusta’s Antipasto

Ingredients:

5 Tablespoons olive oil
1 medium onion, finely chopped
2 cloves of garlic, finely chopped
1 jar/12 oz. Augusta’s Antipasto
2 bay leaves
1 teaspoon chopped oregano
4 chicken breasts, flatten to 1 inch
Salt and freshly ground pepper
¼ cup Freshly grated asiago

Directions:

In a large saucepan, heat 3 Tablespoons of the olive oil until simmering.  Add the onion and garlic and cook over medium/high heat, stirring occasionally, until softened, about 5 minutes.  Add the jar of Augusta’s Antipasto, oregano and bay leaves and stir.  Turn the heat down to warm and combine the flavors.  Simmer 2-3 minutes.  Discard Bay leaves.

In a large skillet, heat the remaining 2 Tablespoons of olive oil.  Season the chicken  with salt and pepper and add to the skillet.  Cook over high heat until the chicken begins to brown, about 4-6 minutes on each side or until interior is no longer pink. Transfer the chicken to plates, spoon the sauce the sauce over the top of chicken, top with asiago and serve.

Suggestions to accompany:  cheese risotto and a mixed greens salad.


Tilapia with Augusta’s Antipasto

Ingredients:

5 Tablespoons olive oil
1 medium onion, finely chopped
2 cloves of garlic, finely chopped
1 jar/12 oz. Augusta’s Antipasto
2 bay leaves
1 teaspoon chopped oregano
8 pieces of Talapia
Salt and freshly ground pepper

Directions:

In a large saucepan, heat 3 Tablespoons of the olive oil until simmering. Add the onion and garlic and cook over medium/high heat, stirring occasionally, until softened, about 5 minutes.  Add the jar of Augusta’s Antipasto, oregano and bay leaves and stir.  Turn the heat down to warm and to combine the flavors. Simmer 2-3 minutes.  Discard Bay leaves.

In a large skillet, heat the remaining 2 Tablespoons of olive oil.  Season the tilapia with salt and pepper and add to the skillet. Cook over medium heat until the fish turns white, (tilapia cooks very quickly and is very fragile) about 4 minutes. Transfer the fish to plates, spoon the sauce all around and serve.  Transfer the fish to plates, spoon the sauce the sauce all around and serve.

Suggestions to accompany:   rice or wide noodles(the sauce goes well on) and a mixed green salad.


Mixed Greens with Augusta’s Antipasto

Ingredients:

Mixed greens, your choice
Augusta’s Antipasto
Asiago, grated
Italian dressing/olive oil and balsamic vinegar

Directions:

Prepare the amount of greens you would like to have, plate it, put some antipasto on  your plate, add asiago to the top of your salad and drizzle with Italian dressing.
Serve with a piece of warm garlic bread or add croutons to your salad.


Pasta Salad with Augusta’s Antipasto

Ingredients:

½ # of  pasta (your choice , I like rotini or a small penne)
1 12 oz. jar of Augusta’s Antipasto
½ # of cheese(your choice, I like feta, asiago or fresh mozzarella)

Directions:

Prepare pasta as directed, run under cold water.  Add Augusta’s Antipasto and the cheese, stir until combined. Cool and eat with grilled Italian sausage or a meat of your choice.