| Cento Artichoke Salsa | Pimento Cheese Spread | |
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| Prep. Time: 20 minutes Chill Time: 2 hours 12 oz. Cento Marinated Artichokes, chop & reserve liquid 5-6 oz. Cento Petite Diced Tomatoes, drained 6 oz. Cento Roasted Peppers, drained and diced 6 oz. Cento Pitted Green Olives, drained and chopped 2 tbsp. Cento Capote Capers, rinse and loosely chop 3 Bellino Whole Garlic Cloves, finely chopped 3 tbsp. Bellino Extra Virgin Olive Oil Juice of 1 lemon Salt and Cento Ground Black Pepper to taste Chopped Fresh Basil, to taste In a large bowl, combine all vegetables; Add lemon juice, oil, reserved artichoke liquid, salt, black pepper and basil. Mix well to combine; Cover and chill for 2 hours. Serve with Bellino Italian Toast. Serves 18-20. |
Prep. Time: 12 minutes Cook Time: 8 minutes **Serve with Bellino Italian Toast or use as a sandwich spread** 1 cup Cento Pignoli Nuts, toasted (see below) ½ cup sour cream 4 oz. Cento Pimentos, drained 1 tsp. Worcestershire sauce 1 tsp. onion, chopped fine ¼ tsp. ground red pepper 8 oz. extra-sharp Cheddar cheese, finely shredded Over low heat, in medium pan, allow pine nuts to cook until browned and fragrant, 5-8 minutes. Stir often to ensure nuts are evenly browned. In a large bowl, stir sour cream, pimentos, Worcestershire, onion and ground red pepper until well blended. Add nuts and cheese into mixture. Stir until well blended. Serve with Bellino Italian Toast or use as a sandwich spread. Serves 6-8. |
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| Cento Pasta Salad | Cento's Pronto Pizza | |
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| Prep. Time: 30 minutes Cook Time: 4-6 minutes Chill Time: 2 hours 1 lb. Anna Radiatore Salt and Cento Ground Black Pepper, to taste 1 lb. cooked chicken breast, diced 4 oz. pepperoni, diced 4 oz. Italian salami, diced 4 oz. Sharp provolone, diced 19 oz Cento Chick Peas, drained 6 oz. Cento Roasted Peppers, drained and chopped 5.75 oz. Cento Pitted Black Olives, drained and chopped 1 cucumber, peeled and diced 1 fresh plum tomato, diced 12 oz. Cento Pepperoncini, drained 1 cup Bellino White Balsamic Vinegar ½ cup Bellino Extra Virgin Olive Oil Juice of 1 lemon Cook pasta according to instructions on package; drain and rinse with cold water. Pour pasta into large bowl and add salt and black pepper; mix well. Add meats and vegetables; mix well to combine. Pour in vinegar, oil and lemon juice; mix until completely covered. Chill covered for about 2 hours. Serves 25. |
Prep. Time: 20 minutes Cook Time: 20 minutes ½ tsp. sugar ½ tsp. salt 2 cups all-purpose flour, plus extra for dusting 1 pkg. active dry yeast ¾ cup warm water 2 tbsp. Cento Imported Olive Oil 8 oz. Cento Pizza Sauce 2 cups shredded mozzarella cheese Preheat oven to 400°. In a medium bowl, mix sugar, salt, and flour. In separate dish, dissolve yeast in warm water. Once the yeast dissolves, add yeast water and oil to flour mixture. Knead on well floured surface until dough-like consistency is achieved. Sprinkle bottom of mixing bowl with extra flour to prevent sticking and transfer dough to bowl. Cover with plastic wrap and let stand for 15 minutes. Remove dough from bowl and use floured hands or rolling pin to spread dough to desired size on well floured surface. Transfer dough to pizza pan, cover with pizza sauce and sprinkle evenly with cheese. Bake for 20 minutes or until browned to satisfaction. Serves 2-3. |
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