Category: News

I’m back with my second set of this year’s Nino’s delicious Lenten-inspired recipes.

I hope you and your family had a chance to enjoy one of my delicious Lent Muffin Tin Meal recipes (sent out in our first mailing in February). If not, be sure to check them out right here.

In this new set of recipes, I’d like to turn you on to three different dishes, all of which feature a different starch.

My Saffron Risotto with Shrimp, Bay Scallops and Saffron is a 5-star restaurant worthy dish well worth the indulgence while my Baked Ziti with Basil Pesto and my Potato Gnocchi with Rapini, Sun-Dried Tomatoes and Roasted Garlic are hearty, everyday family fare.

Saffron Risotto With Shrimp, Bay Scallops and Saffron

Serves 4

    2 TBSP                    Butter
    ½ Cup                      Shallots, Chopped
    ¼ Cup                      Green Onion, Chopped
    TBSP                    Fresh Garlic, Chopped
    ¼  Cup                    Sherry (dry is preferable)
    1 Cup                       Arborio Rice
    2 ½ Cups                Seafood Stock / Broth
    1/4 tsp                     Saffron (basically a few threads)
    1 Lb                         Shrimp, Medium, Peeled, Deveined and Cut into 1” Pieces
    1 Cup                       Bay Scallops
    2 TBSP                    Heavy Cream
    To Taste                  Salt & Pepper
    ¼ Cup                      Parmesan Cheese, Grated
  1. In a medium-size sauce pot over medium heat, sauté shallots, green onion and garlic in butter until tender (do not brown).
  2. Add sherry and reduce by half.
  3. Add rice and 1 cup of the seafood stock. Constantly stir (slowly) while simmering. This will help to create the creaminess of the risotto.
  4. When the first measure of broth has been absorbed into the rice, add a second cup of stock and continue to stir once again until the rice has absorbed the stock.
  5. Add the last half cup of broth with the saffron, and once again stir until the rice is tender and the sauce is creamy.
  6. Add in shrimp, bay scallops and heavy cream. Stir for 2 minutes.
  7. Adjust seasoning with salt and pepper.
  8. Stir in Parmesan cheese and serve immediately.


Baked Ziti With 3 Cheeses

Serves 4

    12 Ounces               Ziti Pasta, Uncooked
    As Needed              Boiling Salted Water to Cook Pasta
    1 – 24 oz Jar           Salvaggio Marinara Sauce
    1 (8-oz.) Package    Mozzarella / Provolone Cheese Blend, Shredded
    ½  Cup                     Parmesan Cheese, Grated
    1   Cup                     Ricotta Cheese
    ¼ Cup                      Basil Pesto, Nino’s Homemade (or other)
    ½ Cup                      Fresh Basil Leaves, Chopped
    To Taste                  *Crushed Red Chili Flakes
    *Parmesan Cheese, Grated
    *Crushed, Dry Oregano


  1. Cook pasta until al dente, drain, and transfer pasta to a large bowl.
  2. Add 2 cups of the marinara sauce, half of mozzarella cheese, half of Parmesan cheese, and all of the ricotta cheese. Stir to combine.
  3. Turn pasta mixture into a lightly greased 13″ x 9″ baking dish.
  4. Spoon remaining marinara sauce over pasta. Then dot with the basil pesto and sprinkle evenly with remaining mozzarella and Parmesan cheese.
  5. Bake, uncovered, at 400°F for 30 minutes or until cheese is melted and bubbly.
  6. Top with fresh basil and a light sprinkle of crushed red pepper flakes and oregano to taste.


Potato Gnocchi With Rapini, Sun-Dried Tomatoes and Roasted Garlic

Serves 4

Nino’s sells many popular brands of gnocchi, most of which are sold in 1-Lb packages. In place of the pine nuts, you can substitute slivered almonds.

    As Needed                      Boiling Salted Water
    1 Bunch                           Rapini (trimmed weight 12 oz.)
    As Needed                      Boiling Salted Water
    1 Lb                                 Potato Gnocchi
    2 TBSP                            Extra-Virgin Olive Oil
    ¼ Cup                              Pine Nuts, Whole
    1 Cup                               Sweet Onion, Chopped
    2 TBSP                            Roasted Garlic, Chopped
    ¼ Cup                              Sun-Dried Tomatoes (in oil), Cut in ¼” strips
    To Taste                          Salt & Pepper
    2 Cups                             Salvaggio Arrabbiata Sauce, Heated
    ½ Cup                              Parmesan Cheese, Shredded
  1. Trim rapini bunches of large leaves and trim 1 inch off the bottom of the stems. Blanch in boiling salted water for 3 minutes.
  2. Drain off all water from rapini, chop into 1” pieces and set aside.
  3. Cook potato gnocchi in boiling salted water approximately 3 minutes, drain off water and set aside.
  4. In a medium-size non-stick fry pan over medium-high heat, sauté pine nuts in olive oil until lightly toasted. Then add onion and garlic. Sauté 1 minute, and then add sun-dried tomatoes. Cook again for 1 minute.
  5. Add gnocchi and chopped rapini, and sauté 1 minute. Season with salt and pepper to taste.
  6. Portion sautéed gnocchi and rapini, and top with Arrabbiata sauce and shredded Parmesan cheese.


·       Nino’s Fresh Flavor Fillets© Nino’s Exclusive Fresh Flavor Fillets make cooking a delicious Fish Dinner both simple AND fast. Choose any one of our filleted, marinated and pre-seasoned Fresh Flavor Fillet entrees, grab the easy-to-follow cooking instructions, and enjoy a GREAT Dinner!

·       Nino’s Guide to Fresh Fish Cooking© Our easy-to-use guide to which cooking methods are best suited to which fish and how to do it.

·       Nino’s Fresh Fish Grilling Guide© Contained in this flyer are some of Nino’s tastiest tips to help you enjoy Lent and Fish Grilling with confidence and ease.

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