Mamma Lombardi's All Natural Sauces Announces Grand Prize Winner
in the first "Cooking With Mamma" Recipe Contest

Mamma Lombardi's All Natural Sauces is pleased to announce a grand prize winner in the first "Cooking With Mamma" Recipe Contest. Peter Caliendo of Moriches, NY was the winner for his recipe "Pete's Scungilli Fra Diavolo with Mamma's Arrabiatta Sauce".

Home, amateur and professional chefs were invited to submit their original recipe using any variety of Mamma Lombardi's All Natural Sauces. Almost 50 entries were received, and four finalists were invited to participate in a live cook-off, which took place in the working kitchen displays at Appliance World in Huntington, NY on Thursday, January 26, 2012.

The competitors were Jason Meyers of Medford, NY, who prepared "Beef Burgers with Manchengo, Kettle-Cooked Potato Chips, Red Onion Pickles and Mamma Lombardi's Special Sauce"; Lorin Cook of Ramsey, NJ, who prepared "Mamma Lombardi's Special Shell Bake"; Gidget Towey of North Babylon, NY, who filled in for her mother-in-law Constance Towey to prepare "Lamb a la Mamma Lombardi"; and Peter Caliendo, of Moriches, NY who ultimately won the competition with "Pete's Scungilla Fra Diavolo with Mamma's Arrabiata Sauce".

Each of the finalists prepared their recipe in one of the beautiful working kitchens in the Appliance World showroom. They were judged on taste, creativity, presentation and use of Mamma Lombardi's All Natural Sauce as an ingredient. The competition was very close with all of the contestants impressing the judges with their cooking skills and creative presentation.

Judges included Scott Borland, Marketing Director of Mamma Lombardi's All Natural Sauces; Kevin Nathan, owner of Appliance World; Jim Savalli, Publisher of Village Connection Magazine; and Dina Voorhees, VP of Operations at Porto Vivo Restaurant who filled in for Chef Marc Anthony Bynum, Food Network "Chopped" winning chef and owner of the new restaurant Moo Burger in Brooklyn, NY.

Peter Caliendo took home a Grand Prize that included a $200 gift certificate to each of the Lombardi's Long Island restaurants (Mamma Lombardi's in Holbrook, Lombardi's on the Bay in Patchogue and Lombardi's on the Sound in Port Jefferson), 4 cases of Mamma Lombardi's All Natural Sauce, a new set of professional quality cookware and a private chef-led cooking class for 10 people at Appliance World.

Proceeds from the event were donated to Bethel Hobbs Community Farm in Centereach, NY, a volunteer-run farm that grows organic produce to donate to local food banks.

PETE'S SCUNGILLI FRA DIAVOLO WITH MAMMA'S ARRABIATA SAUCE Ingredients: 2 Tbsp Extra Virgin Olive Oil 1 large onion, finely chopped 4 cloves of garlic, minced 2 Tbsp crushed red pepper flakes (optional) 2 cups Mamma Lombardi's house Sangiovese Red Wine 1 jar Mamma's Arrabiata Sauce 1 29 oz can of LaMonica Scungilli (drained, chopped and set aside) 1 lb. Barilla Linguini salt and pepper to taste Instructions: Heat 2 Tbsp of the extra virgin olive oil in a stock pot Cook the onions until soft, about seven to ten minutes; add the crushed red pepper flakes and the garlic until fragment, about 30 seconds to a minute Add the jar of Mamma's Arrabiata Sauce and the Scungilli Reduce heat to medium-low and cover pot Simmer for approx 5 minutes, stirring occasionally Season with salt and pepper to taste Add the Sangiovese wine and simmer for another 5 minutes and turn heat to very low Prepare the Linguini al dente, drain and pour the pasta into the sauce, and mix Serve the Linguili with the Scungilli sauce in a pasta bowl with a fork and table spoon NOTES AND ALTERNATIVES Always serve with Frizelle or a fresh loaf of crusty Italian bread (torn not cut) Although not typically served with seafood, put out some grated parmigiano reggiano cheese for those who prefer to add it