CHRISTINA CUCINA ITALIAN'S INGREDIENTS

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Christina's tomato sauce recipes

To make my tomato sauce recipes I recommend these canned tomatoes:

Whole Peeled Tomatoes can: you 'll want to eat these straight out of the can, they're so sweet!.Yes, it's a large can, but do what I do: open the can, use an immersion blender to puree the tomatoes, then put the puree into freezer-safe containers and freeze in smaller quantities. You can also freeze them whole, depending on how you use them.

Organic Whole Peeled Tomatoes can: only $1 more for organic tomatoes, it's a good deal.

While the tomatoes above are still great for this pizza sauce recipe, I usually use:

San Marzano PDO Whole Peeled Tomatoes can: the King of tomatoes! Do the same with these tomatoes.A bit more expensive for the top quality.

Christina's bean salad recipe

For my Italian bean salad recipe , I recommend:

Dry Cannellini Beans: great for pasta and beans, minestra, Italian bean salad, etc.

Dry Borlotti Beans: my favorite beans, meaty and delicious.

Christina's polenta recipe

For my Polenta Recipe I recommend Instant Polenta , It cooks in minutes.

Christina's pistachio cream recipe

For my pistachio cream recipe, I recommend: Agrisicilia Pistachio Cream

Christina's risotto recipes

Riso Carnaroli

Christina's gorgonzola sauce recipe

For my gorgonzola sauce recipe

Gorgonzola Dolce DOP: I just bought this - cut it into pieces, and freeze, share with friends/family. This gorgonzola has health benefits like no other. It's delicious made into a sauce on pasta, potatoes, steak, etc.

More ingredient suggestions

Anytime you need this cheese in a recipe or simply for topping pasta.

Real Deal Parmigiano Reggiano PDO: you can't go back once tasting the real thing.

Black Truffle Sauce: I use a teaspoonful of this to add to a creamy mushroom sauce for pasta for a truffle kick. A super inexpensive way to add truffle flavor to your menu. One jar will do several meals. Keep frozen if not using promptly after opening.