Caputo Helps Pizzeria Operators Turn Heads with Signature Menu Items
Try out this flavorful vegetarian recipe for Panzanella di Caputo from the world's leading experts on cheese
With the explosion of social eating and foodie-mania, more and more restaurant operators are turning up their culinary creativity to build menus that stand out from the competition. They seek manufacturers with the experience and know-how to create authentic products that best fit their culinary visions. They demand exceptional taste as well as the multiple formats, innovative formulations, custom seasoning blends, melting temperatures, shelf life and back-of-house ease they need.
That’s why more and more pizzerias are turning to Caputo.
Offering countless and diverse types of cheese from all over the world, Caputo is an expert in formulating the perfect cheese blend for an application. Taking into account flavor, functionality or simply cost reduction, the Caputo team will determine the best cheese for you without sacrificing the quality of the finished result. Whatever your needs, you can rest assured that Caputo will deliver the quality, flavor and consistency that only high standards and family pride can produce. For more information, call 708-450-0074 or visit caputocheese.com.
Panzanella di Caputo Recipe
Recipe makes 5 servings
¼ tsp. kosher salt
2 tomatoes, 2”x2” chunks
1 c. seedless cucumber, chopped 1”x1”
¼ c. red onion, quartered and sliced thin
1 red bell pepper, cubed 1”x1”
1 yellow bell pepper, cubed 1”x1”
5 basil leaves, chiffonade (shredded)
1 c. green pitted olives, chopped
2 pints Caputo Ciliegini (fresh cherry-sized mozzarella)
3 c. fresh arugula
2 tbsp. chopped Italian parsley
½ c. shaved Caputo Parmesan (grated is fine too!)
1 c. prepared pesto
1½ c. Panzanella dressing (recipe follows)
4 c. focaccia croutons (recipe follows)
Once ingredients have been prepped, combine them all in large bowl, toss with Caputo Panzanella Dressing and add focaccia croutons. Refrigerate for at least one hour to let flavors develop.
½ c. white wine vinegar
¼ tbsp. Dijon mustard
1 tbsp. honey
1 tbsp. fresh chopped garlic
1½ c. olive oil
2 tsp. Italian seasoning
Combine all ingredients.
Preheat oven to 400°F. Cut focaccia loaf into 1” x 1” cubes. Spread bread cubes out on sheet pan in single layer. Bake bread until toasted (edges will turn brown).