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Exclusive Chef Ray McCue Recipes
Daniele, Inc. and Chef Ray McCue have partnered together to bring you easy-to-make gourmet recipes that will leave your family and guests hungry for more!
Chef McCue has over 12 years of experience in the food industry. Prior to becoming a Chef Instructor at the renowned Johnson and Wales University, College of Culinary Arts, Chef McCue worked at the five-star Ritz-Carlton Hotel, Battery Park in New York as well as their onsite restaurant, 2 West. His career achievements include three-time Gold Medal winner at the Société Culinaire Philanthropique Salon of Culinary Art, Raymond Vaudard Medal of the Chefs de Cuisine Association America and the American Culinary Federation President’s Medallion.
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Pappardelle with Stewed Tomato and Pancetta

Submitted by: Easy Entertaining


· 12 oz. Dried Egg Pappardelle

· 4 Tbs. Unsalted Butter

· 5 oz. Daniele Pancetta, cut into 3/4 in. pieces (about 1 Cup)

· 8 oz. Rhode Island Harvest Kitchen's Stewed Tomatoes

· Kosher salt to taste

· 1 Tsp. Red Pepper Flakes

· 2/3 Cup Grated Parmesan Cheese

· 1/2 Cup Heavy Cream


Method of Preparation:


Bring a pot of salted water to a boil.  Melt butter in a large skillet over medium-low heat.  Add pancetta and red pepper flakes, cook 5 to 6 minutes - stewing the pancetta until it turns gold.  Roughly chop the tomatoes.  Add the tomatoes to the sauté pan and season with salt.  Cook at medium-low heat for 6-7 minutes, or until the tomatoes caramelize and color the oil.  Stir often and adjust the heat if needed, to ensure the tomatoes do not burn.  Meanwhile, cook the pasta to al dente, about 6-7 minutes.  Drain and reserve 1 Cup of cooking water.  Stir the cream into the sauce and cook an additional 3-5 minutes, or until sauce binds together.  Add the cooked pasta and toss gently.  Stir in half the parmesan.  Add just enough pasta water so sauce is glossy and coats noodles.  Top with remaining parmesan and enjoy! 

Daniele Foods - Salame Recipe - Eggs Italiano Open-Faced Breakfast Sandwich
Eggs Italiano Open-Faced Breakfast Sandwich

Submitted by: Susan R.


· 1 Slice Rustic Italian Bread, Toasted or Grilled

· 2 Extra Large Brown Eggs

· Oil for the Sauté Pan

· 3 Pats Butter

· 1 Jar "Mezzetta" Brand Roasted Bell Pepper & Chipotle Sandwich Spread

· Daniele, Inc. Chianti Salame

· Grated Parmesan Cheese to taste

· Minced Parsley to taste

· Salt & Cracked Pepper to taste



Method of Preparation:

While toasting or grilling the bread, coat the bottom of your sauté pan with oil.  When heated on Med-High heat, add 1 Pat of butter, which should foam up.  Crack your two eggs into the pan, add a splash of water and put a lid over it.  Remove from heat and reduce to Med-Low.  Replace pan and cook until a film develops over the egg yolks.  Drain on paper towel.  Butter your toast then smear a scant layer of Roasted Pepper & Chipotle spread over that.  Add two or more slices of Daniele Chianti Salame.  Top with the eggs, then season with salt & cracked pepper.  Sprinkle with the cheese and some minced parsley and enjoy!  

Panino Omelet - Submitted by Brad C.

· 4 oz Daniele Panino· ½ Tbsp Olive Oil· 2 large Eggs· 1/8 cup Milk· Salt and Chopped Basil to tasteMethod of Preparation:Beat two eggs and pour into hot pan coated with olive oil.Cook omelet using your favorite method (pushing to center orlifting edges). Turn down heat to mid-low and add 4 slicesof panino edge to edge down the center. As top sets, add saltand chopped basil, and then fold over left and right edgeslike an envelope. Slide onto a warm plate and enjoy.
Daniele Foods -  Recipe - Spicy Italian Gourmet Skewers

Spicy Italian Gourmet Skewers

• 8 oz Italian Gourmet Pack
• 3 oz plum tomatoes
• 4 oz cubed mozzarella
• 1 oz small basil leaves
• 10 Skewers


Method of Preparation:

Thread rolled Hot Calabrese, Hot Capocollo, Pepper Salame, plum tomatoes, mozzarella and basil alternately onto skewers, placing at least 4 pieces of meat on each skewer. Arrange decoratively on a serving platter.

Daniele Foods - Chorizo Recipe - 3 Egg Chorizo Omelet
3 Egg Chorizo Omelet

· ½ cup Daniele Chorizo

· ½ Tbsp Butter

· 3 large Eggs

· 1/8 cup Milk

· ¼ cup Onions, chopped

· ¼ cup Green peppers, chopped

· ½ cup Cheddar Cheese, shredded

· 1 tsp Scallions, fresh chopped

· Salt and Pepper to taste


Method of Preparation:

Dice the chorizo, onions and peppers. In a mixing bowl whisk together eggs and milk until well blended. In a medium sauté pan or omelet pan add butter, sauté onions, peppers and chorizo over a medium heat. Once golden brown pour egg and milk mixture in the sauté pan and lower heat. Cook for 2-3 minutes. When the omelet has set up sufficiently flip omelet over with the aid of a rubber spatula. Add shredded cheese to the top and cook for an additional 2-3 minutes. Fold the omelet in half and add salt and pepper to taste. Garnish with fresh chopped scallions. Serves 1-2.

Daniele Foods -  Recipe - Muffuletta Sandwich on Ciabatta Bread

Muffuletta Sandwich on Ciabatta Bread

· Daniele Italian Brand Gourmet Pack (4 slices Friuli Sopressata, 3 slices Capocolla, 3 slices Mortadella)

· Ciabatta Artisan Bread

· 2 slices Provolone Cheese

· 2 Tbsp Olive Salad

· 1 Tbsp Olive Oil


Method of Preparation:

Cut the ciabatta bread in half and coat with olive oil. Place provolone cheese, sopressata, capocolla, and mortadella on the bread in that order. Finish with olive salad on top. Enjoy.





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