Products used in this recipe
Italian Trio TriFries
Yield: 10 Servings (16)
Yield: 10 Servings (16)
Ingredient | Weight | Measure |
---|---|---|
Crushed tomatoes, canned | 28 oz. | 1 can |
White wine | 4 fl. oz. | 1/2 cup |
Garlic, finely chopped | 6 cloves | |
Calabrian chiles, finely chopped | 2 Tbsp. | |
Red pepper flakes, crushed | 2 tsp. | |
Oregano, chopped | 2 tsp. | |
Kosher salt, divided | 7 tsp. | |
Pesto sauce, prepared | 4 fl. oz. | 1/2 cup |
Cream cheese, softened | 8 oz. | |
Roasted garlic Alfredo sauce, prepared | 11 fl. oz. | 1 1/4 cups |
5 lbs. | 1 bag | |
Olive oil, extra virgin | 3 1/3 Tbsp. | |
Italian parsley, finely chopped | 3 1/3 Tbsp. |
Preparation Instructions:
Step 1
Combine the tomatoes, wine, garlic, chiles, oregano and 2 tsp. salt in a saucepan. Bring to a boil, reduce to simmer and cook for 5 minutes to create a Fra Diavolo sauce. Portion into 3 oz. cups.
Step 2
Whisk together pesto and cream cheese, portion into 2 oz. cups. Portion Alfredo sauce into 2 oz. cups.
Step 3
For each serving; prepare 8 oz. of fries according to package instructions. Drain and transfer to a warm bowl. Toss with 1 tsp. olive oil and parsley. Finish with 1/2 tsp salt. Transfer to serving dish with one cup of each sauce.