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Make a restaurant-quality meal at home

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Chicken Italiano With Garlic Bread
Scotto Sunday Sauce With Meatballs
Penne Alla Fresco With Texas Toast

(Family Features) - You don't have to go to an Italian restaurant for an authentically delicious dinner. Thanks to the Scotto family, chefs and owners of Fresco by Scotto restaurant in New York City, and frequent "Today Show" guest chefs, you can turn supper into a celebration that gets you rave reviews.

The Scottos know that fresh herbs, savory sauces and garden vegetables are the keys to good Italian cooking. And they've come up with recipes that let you cook like a chef, too.

"These are delicious, easy-to-prepare recipes; it's like eating the meals we serve at the restaurant, only in the comfort of your home," said Marion Scotto, owner of Fresco by Scotto. "The recipe creation was simple, especially when we began with the flavorful varieties of hearty Prego Italian sauce and authentic, hot and crusty Pepperidge Farm garlic bread."

Of course, the most important ingredient to a great meal is family. So gather everyone around the table to enjoy the company and delicious food.

Chef Tips to Try at Home

The Scotto family shares some of their restaurant secrets to enhance your home dining experience.

Better Shredding

Mozzarella is easier to work with when you chill it right up until you shred it. For easy cleanup, spray the grater with non-stick spray first.

Quick Garlic

Instead of chopping garlic, smash it with the flat side of a large butcher's knife.

Perfect Herbs

When cooking with fresh herbs, add them at the last possible moment for optimal flavor. Also, tear (rather than cut) delicate herbs such as basil.

Presentation Plus-Up

For a truly restaurant-style touch, warm plates up in the microwave for a few seconds before dishing out food.

For more restaurant tips, visit MyItalianTable.com. You'll also find a printable recipe booklet, an interactive dining tool, a coupon for your next shopping trip and more.

Chicken Italiano With Garlic Bread

  • 3 pounds bone-in chicken parts
  • 1/2 teaspoon ground black pepper
  • 1 cup all-purpose flour
  • 3/4 cup olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 cups Prego Italian Sausage and
  • Garlic Italian sauce
  • 1 package (10 ounces) Pepperidge Farm Garlic Bread

    1. Preheat oven to 400°F for bread.
    2. Season chicken with black pepper. Coat chicken with flour.
    3. Heat oil in a 12-inch skillet over medium-high heat. Cook chicken in batches until well browned on all sides. Remove chicken from skillet.
    4. Pour off all but 2 tablespoons oil from skillet. Reduce heat to low. Add onion and garlic and cook until onion is tender.
    5. Stir sauce in skillet. Return chicken to skillet. Cover and cook 15 minutes or until chicken is cooked through.
    6. Meanwhile, bake bread according to package directions.
    7. Cut bread into 2-inch diagonal slices and serve with chicken.

Preparation Time
15 minutes

Cook Time
40 minutes

Makes 6 servings

Scotto Sunday Sauce With Meatballs

  • 1/2 cup olive oil
  • 3 large onions, diced (about 3 cups)
  • 2 tablespoons minced garlic
  • 6 cups Prego Flavored with Meat
  • Italian Sauce
  • 4 fresh basil leaves, chopped
  • 1 teaspoon crushed red pepper
  • 6 slices thawed Pepperidge Farm Texas Toast Garlic, diced
  • 1/2 cup whole milk
  • 1 1/2 pounds ground beef
  • 2 eggs
  • 1/4 cup grated Parmesan cheese

    1. Heat 1/4 cup oil in a 6-quart saucepot over medium heat. Add 2 cups onions and garlic and cook until onion is tender. Stir sauce, basil and red pepper in saucepot. Remove saucepot from heat.
    2. Place toast into large bowl. Pour milk over toast. Stir and press toast into milk to coat. Let stand for 5 minutes.
    3. Add beef, remaining onions, eggs and cheese to toast mixture. Mix beef mixture thoroughly and shape firmly into 12 (3-inch) meatballs. Place meatballs onto a baking sheet. Cover and refrigerate for 15 minutes.
    4. Heat remaining oil in a 12-inch skillet over medium-high heat. Add meatballs in batches and cook until well browned.
    5. Add meatballs to sauce mixture. Cook over medium heat for 15 minutes or until meatballs are cooked through.

Preparation Time
25 minutes

Cook Time
30 minutes

Chill Time
15 minutes

Standing Time
5 minutes

Makes 6 servings

Penne Alla Fresco With Texas Toast

  • 16 ounces uncooked penne pasta
  • 1 package (11.25 ounces) Pepperidge Farm Texas Toast Garlic
  • 3 cups Prego Three Cheese Italian Sauce
  • 1/2 cup heavy cream
  • 1/4 teaspoon crushed red pepper
  • 3/4 cup freshly grated Parmesan cheese

    1. Preheat oven to 425°F for toast.
    2. Cook pasta according to package directions in 4-quart saucepan. Drain pasta well in colander and return to saucepan.
    3. Heat sauce in 2-quart saucepan over medium-high heat to a boil. Stir in cream and red pepper. Reduce heat to low. Cook until sauce mixture is hot and bubbling.
    4. Meanwhile, prepare toast according to package directions. Pour sauce mixture over pasta and toss to coat. Sprinkle with cheese. Serve with toast.

Preparation Time
5 minutes

Cook Time
25 minutes

Pepperidge Farm®

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