FROZEN MEALS

Convenience has never been more delicious. 

 

General Instructions for Re-Heating Frozen Meals

  • Pre-heat oven to 400.

  • Remove the clear plastic cover

  • Place the item directly onto your oven rack (frozen is best)

  • Bake for 50-75 minutes or until heated through (bubbly) and the top is golden brown  

 

Instructions for preparing your Gnocchi Kit

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Our Hand Made Gnocchi are delicate little creatures so at each step of the way, treat them gently. Have a colander, strainer, or slotted spoon at the ready. As soon as they float to the top of the boiling water, remove them to a serving bowl (no need to get a pan dirty). Pour the sauce over the steaming Gnocchi and toss gently with a rubber spatula or a regular tablespoon. There is more cheese than you need and the Pecorino is more boldly flavored than Parmesan, so hold some aside until you get into the groove. 

 

  • Bring a pot of water to a full rolling boil. 

  • There is no need to salt the water.

  • Meanwhile, remove the lid from the container of Frozen Pesto in you Gnocchi Kit.

  • Microwave the Frozen Pesto for 1-2 Minutes or until pesto is fully thawed and warmed.     

  • Add the frozen gnocchi to the boiling water. 

  • Cook until all the gnocchi are floating at the surface of the water (3-4 minutes)

  • Drain the gnocchi and place them into a serving bowl.

  • Pour the Pesto Sauce over the gnocchi.

  • Toss (very) gently until well combined.

  • Sprinkle some of the grated pecorino over the top.

  • Eat. 

 

Our Selection of Frozen Meals

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Our selection of frozen meals will vary with the seasons, customer preference and the whims of the chef.

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Eggplant Parmesan

(Serves two / Vegetarian)

A lighter take on an Italian comfort food classic. Instead of breading the eggplant we simply sauté it in good olive oil and then layer it with our home-made Pomodoro, Pecorino-Romano, mozzarella cheeses and a bit of fresh basil. We add a generous topping of breadcrumbs seasoned with Parmesan-Reggiano, oregano, garlic and a hint of hot chili. Served hot from the oven with a crisp and golden crumb crust, Howie’s Eggplant Parmesan is a perfect vegetarian light supper and is well accompanied by a mixed green salad and a crust of bread. 

 

Eggplant Parmesan Ingredients

Eggplant, Diced Tomatoes in Puree, Garlic, Fresh Basil, Olive OIl

Breadcrumbs, Herbs and Spices, Salt

Mozzarella Cheese, Pecorino- Romano Cheese, Parmesan Reggiano Cheese

 

Recommended Wines: 

2017 Pence Ranch Chardonnay

2019 Private Property Rosé 

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Lasagna Bolognese (Serves two)

There are as many ways to make a good lasagna as there are Italian grandmothers to make them. I’d go toe to toe happily with any ‘nonna’ suggesting that ricotta cheese has no place in a respectable lasagna, but I have this thing about ‘wet’ food. In any case, Howie’s Lasagna is a straight up Bolognese classic.  Layers of ruffle edged lasagna noodles layered with a slow simmered meat sauce, three cheeses and besciamella, a creamy white sauce. A lasagna should be subtle and balanced, rich but not ridiculous. A simple salad or green vegetable is a sensible accompaniment, but I’d forgo the green stuff and finish the evening with another glass of Sangiovese, biscotti and re-runs of The Crown. 

 

Lasagna Bolognese Ingredients

Wheat Flour, Olive Oil, Milk, Butter 

Mozzarella Cheese, Pecorino- Romano Cheese, Parmesan Reggiano Cheese

Bolognese Sauce: Beef Chuck, Pork, Chicken Livers, Chicken Stock

Carrots, Onion, Celery, Garlic, Diced Tomatoes in Puree, Tomato Paste, Red Wine

Herbs and Spices, Salt

 

Recommended Wines: 

2016 Bocelli Sangiovese 

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Rigatoni with Cauliflower (Serves two / Vegetarian)

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Rigatoncini from Rustichella d’abruzzo is a lot say but it is one heck of a noodle. My favorite pasta. In this simple but delicious baked pasta dish we toss the rigatoncini with lots of cauliflower, a creamy Alfredo style sauce and fine aged gruyere cheese. Baked to bubbly with a golden crumb crust this is simply good eating. A meal all on its own, Howie’s Rigatoni with Cauliflower could also be served as a side dish alongside a juicy roast bird or salmon filets slathered in basil pesto for an easy but elegant dinner party. 

 

Rigatoni with Cauliflower Ingredients

Wheat Flour, Olive Oil, Milk, Butter, Green Onion

Mozzarella Cheese, Parmesan Reggiano Cheese, Gruyere Cheese, Cream, Milk

Herbs and Spices, Salt

 

Recommended Wines: 

Aerena 2017 Cabernet 

 

 

Chicken Tettrazini (Serves two)

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Chicken Tettrazini is an old school Italian American classic. It is widely believed that the dish was invented and so named by the chef of the Palace Hotel in San Francisco in 1908, to celebrate the “Italian Nightingale”, Louisa Tettrazini on the occaion of her triumphant American debut as Gilda in the Verde opera Rigoletto. Once a staple of the “Continetal Cuisine”, Chicken Tettrazini harkens back to a time when menus had tassles and waiters wore tuxedos. It is a “lost dish” which we hope will be re-discovered in your home freezer. In any case, its a dish we still love. Spaghetti, Roasted Chicken, peas and mushrooms in a creamy Sauce Veloute, baked under a buttery crumb crust. It will make you sing with delight! Verde perhaps?

 

Chicken Tettrazini Ingredients

Wheat Flour, Butter, Parmesan Reggiano, Pecorino Cheese, 

Gruyere Cheese, Milk, Chicken, Mushrooms, Parsley, Peas, Olive Oil, Herbs and Spices, Salt 

Recommended Wines: 

Scarpetta 2018 Pinot Grigio

 

 Baked Ziti (Serves two)

Baked Ziti? Fuhgettaboutit! If you grew up in the outer burroughs of New York, had a grandmother you called ‘Nonna” or have seen a Scorcese film, you know what I’m talking about. The Iconic Italian American comfort food. The casserole that defines the genre. Pasta tubes baked in a creamy tomato sauce with withs gobs of melty mozzarella cheese, savory Parmesan-Reggiano all under a golden herbed crumb crust

 

Baked Ziti Ingredients

Wheat Flour, Butter, Parmesan Reggiano, Pecorino Cheese, 

Mozzarella Cheese, Milk, Tomatoes, Tomato Paste, Olive Oil, Herbs and Spices, Salt 

 

Recommended Wines: 

Bocelli 2016 Sangiovese

 

 

Potato Gnocchi Kit (Serves one)

 

In the hands of an experienced cook, the humblest of ingredients; potatoes, eggs, and a bit of flour, can transform into something marvelously delicious. Gnocchi is culinary alchemy. There is the belief that Gnocchi are supposed to be ethereal, light enough to float off the plate, but I have found that gnocchi are best with a bit more ‘tooth’. 

 

Potato Gnocchi Kit Ingredients

Wheat Flour, Butter, Potato, Egg, Parmesan Reggiano, Salt, Spices 

Basil, Parmesan, Pecorino, Olive Oil, Cream, Garlic 

 

 

Instructions for preparing your Gnocchi Kit

​

Our Hand Made Gnocchi are delicate little creatures so at each step of the way, treat them gently. Have a colander, strainer, or slotted spoon at the ready. As soon as they float to the top of the boiling water, remove them to a serving bowl (no need to get a pan dirty). Pour the sauce over the steaming Gnocchi and toss gently with a rubber spatula or a regular tablespoon. There is more cheese than you need and the Pecorino is more boldly flavored than Parmesan, so hold some aside until you get into the groove. 

 

    • Bring a pot of water to a full rolling boil. 

    • There is no need to salt the water.

    • Meanwhile, remove the lid from the container of Frozen Pesto in you Gnocchi Kit.

    • Microwave the Frozen Pesto for 1-2 Minutes or until pesto is fully thawed and warmed.     

    • Add the frozen gnocchi to the boiling water. 

    • Cook until all the gnocchi are floating at the surface of the water (3-4 minutes)

    • Drain the gnocchi and place them into a serving bowl.

    • Pour the Pesto Sauce over the gnocchi.

    • Toss (very) gently until well combined.

    • Sprinkle some of the grated pecorino over the top.

    • Eat. 

 

Recommended Wines: 

Scarpetta 2018 Pinot Grigio

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