CHICAGO, July 1, 2016 /PRNewswire/ -- Giovanni Rana, the renowned pasta maker in Italy for over 50 years, invites you to picnic this season with family and friends over the colorful, fresh flavors of their authentic line of pasta and sauces. Instead of toiling behind a hot stove in the kitchen, throw an outdoor picnic party with two American summertime favorites: salads and spreads. Enjoy your own #RanaPastaPicnic by spicing up traditional pasta salad recipes using Giovanni Rana's Prosciutto Tortelloni and tossing in slices of salami, bites of provolone, peppers and olives, or keep it simple by adding Basil Pesto sauce to a classic Greek yogurt dip or fresh ricotta to serve with seasonal vegetables.
Giovanni Rana's filled, refrigerated pasta and collection of sauces—especially summertime's secret ingredient: Basil Pesto—are the perfect building blocks for crowd-pleasing creations. Share your favorite picnic moments and recipes using #RanaPastaPicnic on your social media channels or blog for a chance to win prizes all summer long. Whether it's chopping up fresh herbs and cured meats to pair with Giovanni Rana's delicate tortellini and ravioli or enjoying Basil Pesto on toasted Italian bread with the ones you love—the pasta-bilities are endless!
Adeena Sussman, cookbook author and friend of the Giovanni Rana family, shares her tips, tricks and favorite recipes incorporating the refrigerated pasta and sauces
"Pesto is a quintessential summer staple and Giovanni Rana Basil Pesto tastes as fresh and authentic as the homemade kind! I've been using it to elevate my summer menus, from traditional Italian preparations to updated classics that can be served al fresco at a picnic or family party. Whether you cook once a week or everyday, I designed these recipes to be foolproof…and to impress every time."
Adeena's top picks for summertime dining include:
Italian Sub Pasta Salad
6 tablespoons oil
3 tablespoons vinegar
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 teaspoon grainy Dijon mustard
one 12-ounce package Prosciutto Tortelloni, cooked according to package directions, drained and cooled
1/2 cup sliced pitted green olives, or a combination of green and black
¼ cup sliced peppadew peppers
¼ pound salami, thinly sliced
¼ pound provolone cheese, cubed
3 pepperoncini peppers, sliced
¼ cup finely chopped parsley
Make the dressing:
In a large bowl whisk the oil, vinegar, mustard, salt, and pepper. Add the pasta, olives, peppers, salami, cheese, pepperoncini, and parsley and toss to combine.
Summery Greek Yogurt-Pesto Dip
1 1/3 cups Greek Yogurt
2/3 cup Rana pesto
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Whisk the yogurt and pesto in a bowl and chill. Serve with crudités, chips, or pita triangles.
For more tips for how to use our pasta and sauces, recipes, photos and to share your own #RanaPastaPicnic creations, go to: http://giovannirana.com/recipes/index-pesto.php or http://giovannirana.com/recipes/index-pasta.php. Follow Us on Facebook, Twitter, and Instagram.
About Giovanni Rana:
Giovanni Rana is a renowned pasta maker in Italy for over 50 years. In 2012, the Rana family launched its first state-of-the-art factory in the US, outside of Chicago in Bartlett, IL, which produces the retail line of pasta and sauces now distributed all over the country. The factory is home to proprietary machinery designed by Mr. Giovanni Rana that mimics the movements used to hand-roll dough to produce an exceptionally thin pasta with a delicate bite that cooks in minutes. The fillings are created from artisanal ingredients including D.O.P. Parmigiano Reggiano cheese imported by the wheel and D.O.P. Genovese basil.
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SOURCE Giovanni Rana