Grilled Chicken Hunter Style

  • 4, 8-ounce boneless, skinless, trimmed chicken breasts
  • 3 ounces extra virgin olive oil
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 4 ounces washed, sliced mushrooms
  • 16 ounces Mamma Lombardi’s Marinara Sauce
  • 4 0unces Grated Romano Cheese
  • salt and freshly ground black pepper to taste


Coat chicken breasts in 1 ounce of extra virgin olive oil and set aside.In a 2 quart sauce pot, add 2 ounces extra virgin olive oil, the green bell pepper, the red bell pepper and the mushrooms. Cook over medium heat until the vegetables begin to brown slightly.Add the Mamma Lombardi’s Marinana Sauce, salt and freshly ground black pepper and simmer for approximately 12 minutes.

Grill chicken breasts until thoroughly cooked and juicy. Place on a serving tray and ladle the sauce over the chicken. Top with grated romano cheese and serve

Steak a la Pizzaiola

  •  4 8-ounce trimmed New York strip steak
  • 16 ounces Mamma Lombardi’s Marinara Sauce
  • 1 tablespoon dry oregano
  • 1 tablespoon freshly ground black pepper
  • 4 ounces grated romano cheese
  • 2 ounces extra virgin olive oil
  • 6 ounces mushrooms, washed and sliced
  • Salt to taste


Coat steaks in extra virgin olive oil and grill to desired temperature. Set aside.

In a 2-quart sauce pot over medium heat add the marinara sauce, oregano, black pepper, romano cheese and mushrooms and simmer for 12 to 15 minutes. Place Steaks on a serving tray, ladle the sauce mixture on top and serve. Serves 4.

Mussels Fra Diavolo

  • 4 lbs. fresh, well-cleaner mussels
  • 1 32-ounce jar Mamma Lombardi’s Arrabiata Sauce
  • 6 ounces dry white wine
  • 6 leaves fresh basil


Place a large sauce pot over medium heat. Add wine and simmer for about 2 minutes. Add Arrabiata Sauce, basil and mussels. Cover and simmer for about 10 minutes or until all mussels have opened completely. Ladle into bowls and serve over your favorite pasta.

Baked Salmon topped with Chunky Puttanesca Sauce

  • 4 6-ounce boneless, skinless salmon filets
  • 2 ounces extra virgin olive oil
  • 16 ounces Mamma Lombardi’s Puttanesca Sauce
  • 4 fresh basil leaves, sliced thin


Pre-heat oven to 325°. Coat salmon filet in extra virgin olive oil and place on a baking sheet. Bake salmon for 15 minutes. Place Puttanesca Sauce in a 1-quart sauce pot and simmer for 12 minutes. Add fresh basil. Remove salmon from oven and top with the Puttanesca Sauce. Serves 4.

 Filetto Di PomodoroPizette With Fresh Mushroom Topping

  • 1 package of pizza dough
  • 2 ounces romano cheese
  • 8 ounces shredded mozzarella cheese
  • 8 ounces fresh sliced mushrooms, cooked and drained
  • 2 ounces flour
  • 8 ounces Mamma Lombardi’s Filetto di Pomodoro Sauce
  • 1 ounce extra virgin olive oil


Preheat oven to 375°. Coat an area of your counter with flour. Turn the pizza dough out onto the counter and knead dough into desired thickness, pressing it into a circle (the flour will help it not stick to the counter). After your dough has reached your desired thickness, coat a baking sheet with extra virgin olive oil and slide the pizza dough onto the baking sheet. Spread Mamma Lombardi’s Filetto di Pomodoro Sauce evenly over the crust. Sprinkle both the romano cheese and the mozzarella cheese evenly over the top. Top with the cooked, sliced mushrooms and bake for approximately 15 minutes, or until the cheese is melted and the crust is golden brown.