New Product Review – Cucina Antica! (Two Recipes Included)

We eat a lot of Italian-themed dishes at our house. They seem to go over pretty well with all four members of our family – which, with 2 20-month-olds, can be pretty hard to accomplish! In fact, I’m convinced that in order to get the girls to eat something, all I have to do is add a marinara sauce to it. Seems to do the trick!

So when Sarah with Cucina Antica contacted me about doing a review of their products, I was ready!

I had never heard of Cucina Antica before Sarah reached out, so I decided to to check into the company a little bit further. In case you’re not familiar with them, they are an authentically Italian company led by Chef Neil Fusco. Their cooking and pasta sauces are made with imported Italian San Marzano tomatoes — and never with artificial preservatives, added sugar, water, or tomato paste. Chef Neil makes the products through an artisanal production method that allows consumers to cook the sauces without losing any flavor. Oh! And they’re gluten-free! (You know I’m sold on THAT!) In addition to those yummy points, because they have a desire to give back, Cucina Antica also works with several organizations to help those in need: Mary’s Meals, Food for the Poor and St. Joseph’s Orphanage. I’ll tell you what, I love to get behind a company who creates a healthy authentic product, but give me one that creates a healthy authentic product AND supports their community, and I’m all about them!

I received a jar of Cucina Antica’s Tomato Basil Cooking Sauce and a jar of their Garlic Marinara Cooking Sauce.

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I knew exactly what I wanted to use each one for – check it out!

For the Tomato Basil Cooking Sauce…

Baked Ravioli
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Ingredients
  1. 1 jar Cucina Antica Tomato Basil Cooking Sauce
  2. 1 25-27 ounce package frozen ravioli
  3. 2 cups shredded mozzarella cheese
  4. 2 tablespoons grated parmesan cheese
Instructions
  1. Heat oven to 350 degrees. Spray bottom and sides of an 8X8 or 9X9 glass casserole dish with cooking spray.
  2. Spread 3/4 cup of the cooking sauce in the bottom of the casserole dish. Arrange a single layer of frozen ravioli over the top of the cooking sauce. Top with half of the remaining cooking sauce and then 1 cup of the mozzarella cheese. Repeat layers as needed. Finish by sprinkling the Parmesan cheese on top.
  3. Cover with aluminum foil and bake 40 minutes. Remove foil and bake uncovered 20 minutes longer. Let stand 10 minutes before cutting.
The Road to Domestication http://theroadtodomestication.com/
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This is my girls’ FAVORITE dish yet – I make it pretty often for them. You should see them gobble up some Baked Ravioli! And, although I’m not sure of their little palettes preferences at this point, I think they were extra excited with this batch because folks, THIS SAUCE IS AMAZING! For me, it was a great way to take something I make regularly and give it an extra special kick!

For the Garlic Marinara Cooking Sauce…

Baked Eggs in Marinara Sauce
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Ingredients
  1. 1 cup Cucina Antica Garlic Marinara Cooking Sauce
  2. 1/4 cup shredded Italian blend cheese
  3. 4 fresh eggs
  4. 1/2 lb. Italian Sausage, browned and crumbled
  5. Salt and pepper to taste
  6. Fresh basil, chopped
  7. French bread slices, toasted, buttered and sprinkled with garlic salt
Instructions
  1. Preheat oven to 425 degrees and line a baking sheet with foil.
  2. Pour 1/2 a cup of the marinara sauce into two 10 ounce ramekins.
  3. Add several spoonfuls of Italian Sausage to the ramekins.
  4. Top with 2 tablespoons each of Italian blend cheese.
  5. Gently crack 2 eggs into each ramekin.
  6. Top the eggs with salt and pepper then place them on the foil lined baking sheet.
  7. Bake the eggs in the oven for 10-15 minutes or until the whites of the eggs are set.
  8. Remove from the oven and sprinkle with basil.
  9. Serve immediately with toasted bread slices.
The Road to Domestication http://theroadtodomestication.com/
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Are you hungry yet?! (FYI, my other egg is in there – it’s hiding under that yummy sauce on the left, and I didn’t want to dig it out and turn everything…UGLY. HA!)

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The combination of eggs and marina was a new one for me, but I have to say, I LOVE IT. The flavors were spot-on, and it’s now a new favorite of my hubby’s too! (And I count that as a WIN in my book!) Although I have to say, for this dish the flavors of the sauce better be spot-on, or it won’t taste the same. I’m so happy with what Cucina Antica “brought to the table” with this combination!

Have YOU tried any products from Cucina Antica? For more information on the company (they offer a variety of sauces, dressings and even ketchup!)…

Visit their website by CLICKING HERE
Follow them on Twitter by CLICKING HERE
See what they’re pinning on Pinterest by CLICKING HERE
Check out their Instagram by CLICKING HERE

Due to the amount of comments from all of my wonderful readers, it is not always possible for me to respond to each one. However, I absolutely do read them all, and if you’d like to address something specific, or have a question for me, please don’t hesitate to email me at Kristen@theroadtodomestication.com. I will respond to your email as soon as possible! Thank you for visiting the blog!

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