Mama Depandi Wants To Make You Dinner!

And what a feast it will be! I was very happily surprised recently when this package showed up at my door. It’s a box of Mama Depandi’s Italian products ready to cook!

Here’s what’s inside:

Penne Semolina Pasta

Pomodoro Di Mama Pasta Sauce

Dry Aged Calabrese Salami

Dry Aged Mixed Berries Salami

Dry Aged Soppressata Salami

And Parmigiano Reggiano!

Let’s find out more about this delicious food collaboration!

TV Host Giuliana Ranci Is Cooking With Her Mom – aka Mama DePandi!

MM Depandi has a terrific new food line – the brand specializes in authentic Italian food and ingredients, inspired by Giuliana’s Mom’s recipes. Their offerings include pasta, sauces, meats, and more, all rooted in traditional Italian culinary practices. The brand emphasizes sharing home-cooked meals and fostering connections around the table. 

So Giuliana and her Mama inspired me to cook “out of the box!”

Each Mama’s box comes with some great recipe ideas, and I took one of the signature salami’s to make a marinated delight!

Here are the ingredients:

I start with Mama’s Soppressata Salami, some fennel seeds, 6 garlic cloves, and some white wine.

It begins with me using a mortar and pestle to break down the fennel seeds…the smell was intoxicating!

Here’s how it all came together:

After mixing all of the flavors together, I put it in the refrigerator for an hour to let the flavors get to know each other…next up, the sauce!

Here’s’ what you need for the next step:

one onion, diced

two carrots, diced

one jar Mama Depandi’s Pomodoro sauce

one package Mama Depandi’s Penne

Mama Depandi’s Parmagiano Reggiano to taste

After prepping all of the ingredients, it was time to bring it all together – here’s a look:

I especially love adding the sauce to the pan – the smell was intoxicating!

I stirred all of the elements together as you saw and then let it simmer on the stove, covered, for about 45 minutes…and meanwhile I made the pasta:

In boiling, salted water, I cooked the pasta al dente style, about ten minutes total. Then, it was time to bring it all together in the pan like this:

Yes, I can watch that slo-mo cheese forever! Here’s how the dish looked when plated:

I loved this dish! As a fan of fennel, I found the pasta sauce let it pop, and the carrot, onion and garlic gave the sauce a traditional earthy flavor…the pasta has a great flavor, much more than just something to hold the sauce….

And yes, I needed more of the delicious cheese! Here you go!

I honestly think you can add as much cheese as you want: because it’s finely grated, it coats the pasta without overwhelming it!

The only thing that could have made it better was fresh basil leaves on top, but you go with what you got!

Bravo to Giuliana and her Mama for this incredible brand that pays homage to her family roots!

Giuliana and her husband Bill Rancic – who won the first ever season of “The Apprentice” – have restaurants in Chicago, Washington DC, Las Vegas and more as part of the RPM brand. They are all incredible good! Speaking of family roots, I also have cooked some of Actor Stanley Tucci’s family food:

Here is the recipe for his family’s Chicken Cacciatore dish!

More with Stanley Tucci: you may know that I became obsessed with a dish he cooked on his CNN travel series.

How obsessed?

THIS OBSESSED!

I made “Spaghetti alla Nerano” with some added “Zoodles” as well – click here for this amazingly delicious recipe!

And finally, remember when this happened?

Yep, I attempted to make the legendary “Timpano” – a dish that Tucci makes and so I did as well! See the result here!

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Categories: Bite Eat Swallow, Bite! Eat! Repeat!, Chef memoirs, Cookbooks, Eat This!, Fine Dining, Food, Food Pictures, Recipes, Wacky Food

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