Pasta, Rice & Eggs

Baked Eggs with Cream, Spiced Tomato Sauce & Herbs

March 22, 2016

Use the individual size 1-quart Terra Cotta Saucepans for a fun brunch service! Serves: 6 Prepare oven according to Mugnaini’s Low + Medium Roasting Environment (450-550˚F / 550-625˚F)   INGREDIENTS 4 (14oz cans) San Marzano canned tomatoes 2 ounces bacon, medium diced 1 tablespoons capers 1 tablespoons kalamata olives 1/3 cup olive oil 1 teaspoon black pepper … read more

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Baked Oatmeal with Dried Cherries & Maple Syrup

March 18, 2016

A great way to start the morning and a wonderful use of any of the Terra Cotta cookware. Try it with this pot: 2 1/4-quart Terra Cotta Round Casserole! The terra cotta insulates the pots contents while keeping foods moist. Serves: 6-8 Prepare oven according to Mugnaini’s Medium Roasting Environment   INGREDIENTS 16 ounces stoneground oats … read more

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Baked Mushroom Rice

March 18, 2016

An easy way to make rice and another great use for the 5-quart Terra Cotta Bean Pot  because the terra cotta insulates the pots contents while keeping foods moist and rich in flavor. Serves: 6 Prepare oven according to Mugnaini’s Roasting Environment   INGREDIENTS 16 ounces Carolina gold rice 32 ounces water 2 tablespoons butter … read more

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Fried Rice

March 18, 2016

This recipe serves a few purposes, first it’s another use for the 17″Paella Pan since it conducts heat so well and you can get a nice caramelization on whatever you put in the pan. Secondly, after a long weekend of cooking there is generally an abundance of leftover vegetables and meats. Use leftover Baked Mushroom … read more

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Mushroom, Leek and Fontina Frittata

November 13, 2013

The delicate flavors of mushrooms and leeks paired with creme fraiche and Fontina cheese make this a light and airy side dish or satisfying main course for brunch or breakfast.

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Baked Pasta with Four Cheeses

April 16, 2013

Need a simple recipe that will wow a crowd? Indulge in this rich, baked pasta dish made with four sumptuous cheeses. Featuring asiago, fontina, and gorgonzola cheese with an assortment of delicious seasonings, this dish is perfect for the whole family!

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Frittata with Spring Onions, Asparagus, and Zucchini

April 16, 2013

Cook up a decadent breakfast with this Frittata and Spring Onion, Asparagus, and Zucchini recipe. Loaded with flavorful vegetables and baked to perfection, this dish is easy to prepare and will be requested by loved ones over and over!

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Lasagna with Tomato Sauce and Sheep’s Milk Ricotta

April 16, 2013

Prepare our Lasagna with Tomato Sauce and Sheep’s Milk Ricotta recipe to enjoy a traditional dish with a twist! Made with sheep’s milk, this dish has a rich, creamy taste that is sure to become a favorite among both adults and children.

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Oven-Poached Eggs with Braised Summer Vegetables

April 16, 2013

Healthy and hearty, a fabulous combination of flavors comes together to create our recipe for Oven-Poached Eggs with Braised Summer Vegetables. Make your taste buds sing with fresh zucchini, tomatoes, squash, and Italian peppers punctuated by the fresh flavor of basil leaves and cheese.

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Paella

April 16, 2013

Paella will always leave your guests full, warm, and happy! Loaded with an assortment of amazing flavors, this dish is a perennial favorite. Prepared with Spanish chorizo, clams, mussels, prawns, rice, and savory combination of spices and seasonings, this dish is a combination of every amazing flavor you can imagine!

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