Italian Wedding Soup INGREDIENTS: 2lbs.WC48 Fontanini 8/oz Mamma Ranne Cooked Italian Wedding Soup Meatballs 1 small cabbage 1 head endive 8 stalks Swiss chard 2 cloves garlic chopped 1 quart beef broth 1/2 cup chopped parsley chopped 1/2 cup fresh basil chopped 1-cup celery leaves chopped 2 cups whole peeled tomato crushed 2 tbs. Olive oil Salt & pepper PREPARATION INSTRUCTIONS Wash vegetables in cold water and chop into pieces. In a soup pot sauté garlic in a little olive oil and add the tomatoes, basil, celery and parsley. Simmer for 5-6 minutes. Add the vegetables. Sauté 2-3 minutes more add beef broth and Fontanini 8/oz Mamma Ranne Cooked Italian Wedding Soup Meatball bring to a boil. Reduce heat and simmer until vegetables are tender. Makes approximately 10 servings. OTHER FONTANINI PRODUCTS YOU CAN USE: Raw Italian Meatballs R1-1 Carne Ottima Meatballs C050 Dinner Meatballs AM50

Italian Sausage Lover’s Pizza INGREDIENTS: 6oz Code 500 Colossal Pulled Chunks, OR 6oz RP-3 Spicy chunks, OR choose from any of the Fontanini cooked or raw pizza toppings (6oz) Use your favorite 12" pizza crust 3/4 cup pizza sauce 8oz shredded whole-milk mozzarella cheese Optional, 1/2 cup of any of your favorite pizza toppings (mushrooms, onions, green, red or hot peppers, bacon, pepperoni, sliced tomatoes, etc…) PREPARATION INSTRUCTIONS: Heat oven at 500 F. degrees. Place crust on large baking sheet. Spread pizza sauce over crust. Layer with Fontanini sausage and other toppings of your choice, then sprinkle with mozzarella cheese. Bake for 10 minutes or until crust is golden brown. Cut and serve. OTHER FONTANINI ITEMS YOU CAN USE: Code 500 3/5" bags/15# box RP-3 3/5" bags/15# box

Country Sausage Skillet INGREDIENTS: 4oz of 428 Fontanini Bulk, 2-2oz links, or SLP500 1/4 cup of cooked diced potatoes 1/4 cup of diced bell peppers (red, green, and/or yellow) 1/4 cup of diced onions 2oz milk 2 eggs PREPARATION INSTRUCTIONS: Over medium heat in a saucepan, brown bulk sausage (or sausage of your choice listed above). Add peppers and onions, and sauté for two minutes. Then add the diced potatoes for a few minutes, until slightly brown. In a separate bowl beat eggs together with milk. Then transfer to an ovenproof dish or skillet, add sausage mixture and bake for five or six minutes. Garnish and serve. OTHER FONTANINI PRODUCTS YOU CAN USE: 428-country flavor breakfast sausage packed 4/5 lb. bags 305 CJ 2oz links available in 12 lb. boxes SLP500 packed in 2/12.5il. (25lb) boxes