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Pasta Rosa (prepared by Neil Fusco)

12 sheets dried lasagna (fresh pasta may be substituted)
½ teaspoon salt (for boiling pasta)
1 lb. prosciutto, thinly sliced
1 lb. fontina cheese, sliced
1 jar 25 oz. Cucina Antica La Vodka Sauce (simmered and warm)
¼ cup grated Pecorino Romano Cheese for Topping
Fresh basil for garnish




Preheat oven to 450oF. Bring 6 quarts of water and ½ teaspoon of salt to a boil in an 8 quart pot. Cook lasagna sheets al dente, about 10 – 12 minutes. Drain most of the hot water and replace with cold water. Let pasta cool to room temperature in the pot of cool water. Take 1 cooled lasagna sheet from pot and drip dry. Lay flat on cutting board. Take 2nd lasagna sheet, drip dry, and place it at the end of the first sheet, overlapping the first sheet by approximately 3” to make one long continuous lasagna sheet. Cover lasagna sheet with one layer of thinly sliced prosciutto. Cover prosciutto layer with one layer of sliced fontina cheese. Starting at one end of the lasagna sheet, tightly roll the lasagna, prosciutto and cheese, and continue rolling until you reach the other end, creating a tube (approximately 2” in diameter by 4” wide). Cut the tube in half to give you 2 pieces (pasta roses) measuring 2” x 2”. Repeat the process until you have 12 cut pasta roses.


Place the pasta roses on a medium sized baking dish with 1/8 inch of water. Leave room in between each pasta rose for even baking. Cover dish with foil and bake in the oven for 10 minutes. Spoon a layer of warm Cucina Antica La Vodka Sauce onto plate. Add 3 cooked pasta roses on top of sauce. Lightly top each pasta rose with a dollop of La Vodka Sauce. Sprinkle pecorino Romano cheese on top and garnish with fresh basil leaves.

Italian & Mexican Fusion Nachos

Corn tortilla chips
1 jar 25 oz. Cucina Antica La Vodka Sauce
1 jalapeño pepper, sliced thinly
1 “tube” of Mexican chorizo
1 teaspoon dried cumin
1 teaspoon salt
1 teaspoon pepper
1 cup queso fresco, crumbled
1-2 tablespoons fresh cilantro, chopped




Fry fresh tortillas chips, or warm pre made tortilla chips in a 200oF oven. In a large sauce pan, sauté the chorizo and season with salt, pepper and cumin. Add the Cucina Antica vodka sauce and stir until warm. To plate, pour the sauce in a bowl, add some queso fresco, and top with the cilantro and jalapeno. Drizzle over the tortillas as well for a rustic presentation.

Shrimp Fusion Vodka Sauce Bisque

1 jar 25 oz. Cucina Antica La Vodka Sauce
2-3 cups chicken stock
1 cup heavy cream (optional)
1 teaspoon fresh parsley, minced
1 cup precooked rice
Salt and pepper to taste


3-4 gulf shrimp (medium sized), per person
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon olive oil


Apple and onion sauté:
1 granny smith apple, diced
1 medium onion, diced
1 teaspoon oil
1/2 lemon wedge
Salt and pepper to taste




To make the bisque, heat the vodka sauce, rice, chicken stock and heavy cream together. Blend until fully creamy and pureed. Sprinkle and garnish with parsley.


To make the shrimp, season with salt, pepper, cumin, and garlic powder. Heat olive oil in a pan and sauté shrimp until it turns a pinkish-white color, 2-3 minutes on each side.


To make the apple and onion sauté, combine the apple and onion in a bowl. Squeeze a half of a lemon onto the mixture to prevent it from browning and provide a tart flavor to the sauté. Heat olive oil in a small sauté pan. Add apples and onions and cook until onions become translucent.


To plate: Put the Apple and Onion Sauté in a mold in the center of a bowl. Add the shrimp on top of the sauté. Pour the bisque around the sauté. Sprinkle with parsley.



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