2024 Recipe Recap
Welcome to the 2024 Ferraro Foods Cookbook!
As we reflect on the past year, we’re filled with gratitude for our incredible community of restaurant owners and operators who bring flavor and passion to every dish they serve. This cookbook is a celebration of your hard work and creativity, showcasing some of our favorite products and recipes that have inspired menus throughout the year.
Inside, you’ll find innovative ways to use our trusted ingredients, along with timeless classics perfect for any occasion. From comforting Italian traditions to bold culinary trends, this collection is designed to fuel your menu and keep your kitchen thriving as we head into a new year.
Buon apetito, amici,
The Ferraro Family
SOUP/SALAD
SANDWICHES
Thin Sliced Sirloin
Sandwich Steak 4 oz
Ferraro# 3900742
Steer Ridge
Cheesesteak Egg Rolls
Ingredients
• 1 tablespoon vegetable oil
• 1 onion, chopped
Ferraro# 0000020
• 12.5 oz frozen sandwich steak meat
Ferraro# 3900742
• 1 (14 oz) package egg roll wrappers
Ferraro# 3800066
• 4 slices American cheese, halved
Ferraro# 0500943
• 2 cups oil for frying, or as needed
Ferraro# 3500045
• ¼ cup ketchup
Ferraro# 1000097
Directions
1. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Cook and stir onion in hot oil until onion is translucent, about 5 minutes. Break frozen steak pieces into the skillet; cook and stir until steak is no longer pink, about 10 minutes. Remove from heat and set aside.
2. Arrange 8 egg roll wrappers on a flat surface; place a half cheese slice on each one. Layer an equal amount of steak-onion mixture on top of each cheese slice. Roll up wrappers according to package directions and seal edges, wetting with water if necessary.
3. Heat 1 inch oil in a deep fryer or large skillet to 375 degrees F (190 degrees C). Working in batches, fry egg rolls in hot oil until golden brown on all sides, about 5 minutes. Remove; drain on paper towels.
4. Serve warm egg rolls with ketchup for dipping.
Crab Cake Sauce
Ingredients
• 1 1/4 cups mayonnaise
Ferraro# 4700281
• 1/4 cup Dijon mustard
• 1 tablespoon smoked paprika
Ferraro# 2001239
• 1 teaspoon Creole seasoning
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon capers
Ferraro# 2000116
• 1 clove garlic
• 1 teaspoon fresh lemon juice
• 1 tablespoon chopped fresh parsley, for garnish
• Chopped fresh dill, for garnish
For Serving:
• 6 crab cakes
Ferraro# 9860058
• Lemon wedges
Ferraro# 0000103
Directions
1. Gather the ingredients.
2. Combine 1 1/4 cups mayonnaise, 1/4 cup Dijon (or Creole mustard), 1 tablespoon smoked paprika, 1 teaspoon Creole seasoning, 1 tablespoon granulated sugar, 1/2 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon capers, 1 clove garlic, and 1 teaspoon fresh lemon juice in a food processor or high-speed blender. Blend until completely smooth.
3. Garnish with 1 tablespoon of fresh chopped parsley or dill, if using, and serve alongside crispy crab cakes and lemon wedges for squeezing. Enjoy.
Kaptain's Ketch Offerings:
DEVILED CRAB CAKE 3 OZ
Ferraro# 4200011
FLOUNDER BREADED RAW 4.5 OZ
Ferraro# 4200459
CRAB CAKE EXTRA FANCY 4 OZ
Ferraro# 9860058
Meatball Bruschetta
Ingredients
• 24 Marino Meatballs, baked at 350° for 15 minutes or until heated through Ferraro# 4011222
• 1 1/2 lbs. roma tomatoes, seeded and diced fine
Ferraro# 0000008
• 1 white onion, diced fine
Ferraro# 0000020
• 2 tsp. garlic, minced
Ferraro# 2000015
• 6-8 basil leaves, thinly sliced or chopped
Ferraro# 0000030
• 1 tsp. salt
• 1/2 tsp. black pepper, ground
• 1 tsp. balsamic vinegar
Ferraro# 200560
• 6 Tbsp. extra virgin olive oil
• 2 12″ french baguettes
• 2 Tbsp. parmesan cheese, grated
Ferraro# 0800096
Directions
1. Pre-heat oven to 375° degrees.
2. Combine chopped tomatoes, onion, garlic, basil, salt, pepper, vinegar, and 1 Tbsp. olive oil and mix well; set aside.
3. Slice baguette into 3/4 – 1” thick slice, 24 in total. Arrange in 2 sheet trays and brush each slice with olive oil, using a pastry brush. Toast in oven for 5-6 minutes until lightly browned. Remove and cool when finished.
4. Top each crostini with a portion of bruschetta and finish with Marino Meatballs. Garnish with parmesan cheese.
Marino/Cremosa/Napoli Meatball Offerings:
Traditional Fully Cooked Beef Meatballs .5 oz
Ferraro# 4012265
Traditional Fully Cooked Beef Meatballs 1 oz
Ferraro# 4011221
Traditional Fully Cooked Beef Meatballs 1.5 oz
Ferraro# 7800105
Traditional Fully Cooked Beef Meatballs 2 oz
Ferraro# 4011222
Traditional Fully Cooked Beef Meatballs 3 oz
Ferraro# 4011113
Soppressata Honey Cherry
Ingredients
• 1 1/2 cups Fratelli Berretta Sweet Soppressata, cut into julienne strips Ferraro# 4600326
• 2 tablespoons minced yellow onion
• 1 cup dry cherries, chopped
• 1/2 cup pecans, chopped Ferraro# 120137
• 1 teaspoon dried thyme Ferraro# 2001360
• 1 teaspoon dried rosemary Ferraro# 2001250
• 2 tablespoons of Olive Oil
• 1 loaf of crusty bread – cut into 1/2” thick slices
• 2 tablespoons olive oil
• 1 clove of garlic – peeled Ferraro# 2000015
• 2 teaspoons honey, divided Ferraro# 5147041
• 1 cup goat cheese Ferraro# 0800420
Directions
1. Preheat oven to 425 degrees.
2. Slice bread into 1/2 slices, brush both sides with olive oil place in single layer on baking sheet.
3. Bake for 5 to 7 minutes, turning once, until both sides are golden brown.
4. While still hot, rub both sides with the garlic clove cut side down into the pours of the bread.
5. In a food processor, combine the goat cheese and honey, pulse until smooth and it becomes whipped.
6. Combine all other ingredients in a bowl, and toss.
7. Assemble Bruschetta
8. Take a slice of the toast, smoother with the honey goat cheese, and top with a spoonful of Fratelli Beretta soppressata salad.
Burrata Cup
4-4 oz Balls
Ferraro# 0700956
Margarita Pizza Dip
Ingredients
• 2-3 medium or 4 small tomatoes sliced thin
• 2 tablespoons olive oil
• Salt + pepper
• 8 ounces cream cheese softened
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup + 2 tablespoons parmesan cheese divided
• 1/2 teaspoon garlic powder
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• Salt + pepper
• 8 ounces fresh burrata cheese
• Fresh basil for serving
• Toasted bread/crostini for serving
Directions
1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
2. Lie your sliced tomatoes flat on the baking sheet and drizzle with 1-2 tablespoons olive oil. Generously sprinkle the tomatoes with salt and pepper. Now sprinkle with 2 tablespoons grated parmesan cheese. Bake for 20-25 minutes or until the tomatoes are beginning to char and caramelize around the edges. Remove from the oven.
3. Reduce the oven temp to 375 degrees F. Grease an 8-inch baking dish.
4. Meanwhile, in a bowl, beat together the cream cheese, mozzarella cheese, 1/2 cup parmesan cheese, garlic powder, basil, oregano and a good pinch of salt + pepper until evenly combined. Spread the mixture in the prepared baking dish. Place in the oven and bake for 15 minutes or until the cheese is bubbly. After 15 minutes, remove from the oven and add the roasted tomatoes and burrata cheese. Return to the oven and continue baking for another 10 minutes or until the cheese is golden brown and the burrata is warmed through.
Toasted Four Cheese Ravioli with
Basil Pesto
Ingredients
• 16 oz Louisa's Toasted Cheese Ravioli
• 2 ½ cups fresh basil leaves, loosely packed
• ½ cup virgin olive oil
• ½ tsp. salt,
• ¼ tsp. pepper
• 1 tsp. garlic, minced
• 2 -3 ice cubes or 1 tbsp. water
• 2 tbsp. fresh pine nuts
• ½ cup fresh parsley, loosely packed (preferably flat-leaf)
• ¼ cup Parmigiano Reggiano cheese, grated
• 2 tbsp. plus 2 tsp. Pecorino Romano cheese, grated
• Optional: 2 heaping tbsp. cream cheese, softened
Directions
1. Prepare Louisa Toasted Four Cheese Ravioli according to package directions.
2. Place basil, olive oil, salt and pepper, garlic, ice cubes or water, and pine nuts in a blender jug. Pulse until incorporated.
3. Add parsley to basil mixture. Pulse 2 -3 more times.
4. Remove entire mix from blender and place into a bowl. Add cheeses. Mix to incorporate. If making a creamier version, stir in softened cream cheese.
5. Plate Louisa Toasted Four Cheese Ravioli. Serve pesto in a separate bowl.
Tip: Add the cheeses after basil mixture has been blended to help prevent cheeses from coagulating.
Limoncello-Marinated Chicken Wings with Pepperoni Sauce
Ingredients
Wings
• 2/3 cup extra-virgin olive oil
• 1 lemon, quartered and seeded
• 1/4 cup (2 ounces) limoncello
• 1/4 cup fresh thyme leaves, plus more for garnish
• 1 tablespoon kosher salt
• 1/4 teaspoon crushed red pepper
• 2 1/2 pounds chicken wings Ferraro# 3900015
For the sauce:
• 1 tablespoon extra-virgin olive oil
• 1/2 cup chopped yellow onion
• 1 tablespoon chopped garlic
• 5 ounces pepperoni, sliced
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon crushed red pepper
• 3 canned whole peeled plum tomatoes
• 1/2 cup plus 2 tablespoons chicken broth, divided
Directions
Make the Wings
1. Combine oil, lemon quarters, limoncello, thyme leaves, salt, and crushed red pepper in a blender; process until smooth, about 1 minute and 30 seconds. Place chicken wing pieces in a large bowl; add oil-limoncello mixture, and toss to coat. Cover bowl with plastic wrap; refrigerate at least 8 hours or up to 12 hours.
Make the Sauce
1. Heat oil in a medium saucepan over medium. Add onion and garlic; cook, stirring often, until onion is translucent, about 4 minutes. Add pepperoni slices; cook, stirring often, until fat from pepperoni is released, about 5 minutes. Add fennel seeds and crushed red pepper; cook, stirring often, until mixture is fragrant, about 2 minutes. Crush plum tomatoes by hand, and add crushed tomatoes and 1/2 cup broth to pan. Bring to a simmer over medium. Reduce heat to low, cover, and simmer, stirring occasionally, until flavors have melded, about 30 minutes. Remove from heat. Transfer mixture to blender. Secure lid on blender, and remove center piece of blender lid to allow steam to escape. Place a clean towel over opening. Process until mixture is smooth, about 2 minutes, adding up to remaining 2 tablespoons broth as needed until pepperoni sauce is the texture of hummus. Set aside.
2. Preheat oven to 500°F. Line a large rimmed baking sheet with aluminum foil, and place a wire rack over foil. Generously coat wire rack with cooking spray. Arrange wings in a single layer on prepared rack.
3. Bake in preheated oven until wings are golden brown and a meat thermometer inserted in thickest portion of chicken registers 165°F, about 40 minutes, flipping once halfway through baking time. Spread a thin layer of pepperoni sauce on a platter; top with warm wings. (Reserve any remaining pepperoni sauce for another use.) Garnish with thyme, and serve with lemon wedges.
Pitted Kalamata Olives
Ferraro# 7600870
Ferraro# 7600551
Ferraro# 1400037
Manzanilla Olives w/ Pimento
Antipasto Salad
Ingredients
• 3 tbsp Extra virgin olive oil
• 1 tbsp White wine vinegar
• 1/4 tsp Sea salt (to taste)
• 1/4 tsp Black pepper (to taste)
• 8 oz Salami (chopped)
• 8 oz Fresh mozzarella balls
• 6 oz Proscuitto (chopped)
• 2 cups Grape tomatoes (halved)
• 1 cup Pepperoncini peppers (drained, chopped) Ferraro# 7600551
• 1 14-oz can Artichoke hearts (drained, chopped)
• 1/4 cup Fresh basil (cut into ribbons)
• 1/2 cup kalamata olives Ferraro# 7600870
• 1/2 cup green olives
Ferraro# 1400037
Directions
1. In a large bowl, whisk together the olive oil, white wine vinegar, sea salt and black pepper. Tilt the bowl if needed.
2. Add the salami, mozzarella, prosciutto, tomatoes, pepperoncinis, artichoke hearts, and olives. Toss to combine.
3. Add the fresh basil right before serving. (You can make the salad ahead and store in the fridge without the basil.)
Additional Cosmo's Offerings:
MARINATED MUSHROOM
Ferraro# 2108779
SWEET RED PEPPER HULLS
Ferraro# 5060155
WHOLE HOT CHERRY PEPPERS
Ferraro# 5060135
Wavy Lasagna
Pasta Sheets
Ferraro# 4100300
Lasagna Soup
Ingredients
• 1/2 pound lean ground beef
• 1/2 pound ground Italian sausage
• Salt and freshly ground black pepper , to taste
• 1 yellow onion , chopped
• 1 Tablespoon olive oil
• 3 cloves garlic , minced
• 2 Tablespoons tomato paste
• 24 ounce marinara sauce
• 1/4 teaspoon red pepper flakes
• 2 Tablespoons fresh parsley , chopped (or 2 tsp dried)
• 1/2 teaspoon Dried oregano
• 1 teaspoons dried basil
• 7 cups low sodium chicken broth (or vegetable broth)
• 9 lasagna noodles , broken into pieces Ferraro# 4100300
• 2 cups fresh spinach leaves
• 10 ounces ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup freshly grated parmesan cheese
• Fresh basil , for serving
Directions
1. In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease and remove meat from the pot.
2. In a large pot heat olive oil over medium heat. Toss in diced onion and sauté for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute or two.
3. Stir in tomato paste, marinara sauce, spices, and broth. Return meat to pot.
4. Bring to boil then add lasagna noodles (broken into 4ths) to pot
5. Reduce heat to medium-low and cook, stirring occasionally, until noodles are tender.
6. Add spinach, if using.
7. In a small bowl, stir together mozzarella, Parmesan and ricotta cheeses
8. Ladle the hot soup into bowls, and dollop a scoop of the cheese mixture on top. Garnish with fresh basil
Vitale Oven
Roasted Turkey
Ferraro# 4600136
Turkey Pesto Panini Sandwich
Ingredients
• 4 tablespoons soft cream cheese
Ferraro# 0900129
• 1 tablespoon diced sundried tomatoes (oil packed, rinsed and patted dry)
Ferraro# 600410
• 1 tablespoon basil pesto spread
• 2 large slices sourdough bread
• 2-4 slices provolone cheese
Ferraro# 0130177
• 2-4 slices Vitale Turkey
Ferraro# 4600136
• 2-4 slices fresh tomato
• 1 tablespoon butter
• Olive oil
Directions
1. Make the cream cheese spread. Mix the soft cream cheese, sundried tomatoes and pesto sauce in a small mixing bowl until fully combined.
2. Spread the cream cheese mixture onto the inside of both slices of bread.
3. Add you sandwich toppings. Layer the provolone cheese, turkey deli meat and fresh tomato slices onto the sandwich.
4. Close the sandwich. Spread the butter onto the outside of both slices of bread.
5. Place the panini sandwich onto a lightly oiled grill pan, cast iron skillet or panini press. Cook each side of the panini over low to medium heat until the outside of the sandwich is golden brown and crispy, and the provolone cheese is warm and melted. You'll cook each side for about 3-4 minutes.
6. Remove the panini from the hot pan, cut in half and serve!
Marino Mayo
Ferraro# 4700281
The Ultimate Chicken Salad
Ingredients
• 2 pounds boneless skinless
chicken breasts
Ferraro# 4806002
• ½ cup sliced raw almonds
Ferraro# 5000972
• 1 cup mayonnaise
Ferraro# 4700281
• 1 tablespoon Dijon mustard
• 1 cup red grapes, quartered
• 2 celery ribs, diced
Ferraro# 0000112
• 3 green onions (green and white parts), sliced
• 2 tablespoon finely chopped parsley
Ferraro# 0000143
• 1 tablespoon finely chopped tarragon
• 1 lemon , juiced (about 3 tablespoons)
Ferraro# 0000103
• Kosher salt and freshly ground black pepper, to taste
Directions
1. Place the chicken breasts in a wide pot or pan and cover by about an inch with cold water. Season the water with salt. Optionally, you can add aromatics of your choice.
2. Turn the heat to medium until it reaches a gentle simmer. Then reduce the heat back to low and cover the pan. Let the chicken simmer for 8 to 12 minutes, or until the internal temperature reaches 160°F to 165°F. Remove the chicken and let it rest for a couple of minutes. Then chill in the fridge.
3. Transfer the cooled chicken to a cutting board and dice it into ½-inch pieces. Add it to a large mixing bowl.
4. Slice and dice the celery, green onion, grapes, parsley and tarragon. Add those ingredients to the mixing bowl along with the almonds, mayonnaise, Dijon mustard, and lemon juice. Season with salt and pepper.
5. Mix everything together until it's well combined. Let it chill in the fridge until you're ready to serve.
Il Buon Sapore
Ferraro#
Pizza Grilled Cheese
Ingredients
Garlic Butter
• 1/4 cup unsalted butter, softened
Ferraro# 0920163
• 4 tablespoons grated parmesan cheese
Ferraro# 0800096
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
Ferraro# 2001225
• 1/4 teaspoon salt
Grilled Cheese
• 8 thick slices sturdy bread, such as sourdough or Italian
• 1 1/2 cups shredded mozzarella cheese
Ferraro# 0110260
• 1/2 cup pizza or marinara sauce
Ferraro# 1200061
• 24 thin slices pepperoni
Ferraro# 4600011
Directions
1. Warm a large skillet or griddle over medium-low heat.
2. In a small bowl, mix the softened butter with the parmesan cheese, Italian seasoning, garlic powder, and salt until well combined. Spread half of the butter evenly over one side of 4 slices of bread. Place them in the skillet, butter side down.
3. Spread 1 tablespoon of pizza sauce over each slice of bread and top with about 1/4 cup each mozzarella cheese. Layer 6 slices of pepperoni on top of each, followed by the rest of the cheese.
4. Spread 1 tablespoon of pizza over one side of the remaining 4 slices of bread. Gently press the bread, sauce side down, over the cheese and pepperoni. Finally, spread the tops with the rest of the garlic-parmesan butter.
5. Cook for 3-4 minutes per side or until the bread is golden brown and the cheese is melted. Keep the heat on medium-low so the bread doesn’t burn before the cheese melts.
6. Remove the sandwiches from the skillet and let cool for 1-2 minutes. Cut in half and serve warm with extra pizza sauce for dipping. Enjoy!
Traditional Capicola
Ferraro# 4608722
Genoa Salami
Ferraro# 4600095
Hot Soppressata
Ferraro# 295323
Chopped Italian Sandwich
Ingredients
• 1 Roma tomato, sliced
• 1/2 small red onion, thinly sliced (about 1/2 cup)
• 4 oz. capicola, sliced Ferraro# 4608722
• 4 oz. provolone, sliced
• 2 oz. genoa salami Ferraro# 4600095
• 2 oz. hot soppressata Ferraro# 295323
• 1 cup shredded romaine
• 1/3 cup sliced roasted red peppers
• 1/4 cup sliced drained peperoncini
• 1/3 cup mayonnaise
• 3 Tbsp. pesto
• 2 Tbsp. red wine vinegar
• 1/2 tsp. onion powder
• 1/2 tsp. Italian seasoning
• Kosher salt
• Freshly ground black pepper
• 2 (10") ciabatta rolls, halved, toasted
Directions
1. On a large cutting board, chop tomato, onion, ham, provolone, salami, soppressata, lettuce, red peppers, and peperoncini with a sharp knife, tossing as you go, until bite-sized pieces form.
2. In a large bowl, combine mayonnaise, pesto, vinegar, onion powder, and Italian seasoning; season with salt and pepper and stir to combine. Add chopped ham mixture and toss with a spatula or spoon until coated.
3. Distribute chopped mixture between rolls. Cut each roll in half to serve.
Vitale
Flour 50 lb
Ferraro# 1530016
Basic Pizza Dough
Ingredients
• 2 cups high gluten flour Ferraro# 1530016
• 1/2 teaspoon salt
• 4 teaspoons sugar
• 3/4 cup warm water (about 105 degrees F.)
• 1 teaspoon active dry yeast
• 1 teaspoon olive oil
Directions
1. Place the warm water, salt, sugar. yeast and olive oil in a bowl and mix well.
2. Add flour and begin kneading immediately, using a mixing machine or by hand.
3. Dough has proper moisture content when it is sticky to the touch but does not stick to your hand--add extra water or flour to achieve this.
4. After kneading about 15 minutes by hand or a few minutes in the mixer, form the dough into a ball and let it rise, covered or in a large plastic freezer bag about two hours at room temperature.
5. Gently deflate and refrigerate up to 24 hours before freezing or baking (the longer you chill the dough, the chewier the crust).
6. Your dough is now ready to be used in your favorite way.
FUN WAYS TO USE PIZZA DOUGH (THAT AREN'T PIZZA)
Stuffed Bread Bowls
Shape dough into bowls, bake until firm, and fill with soup, chili, or cheesy dips for an edible serving dish.
Flatbread Sandwiches
Griddle thin pizza dough to create flatbreads, then use them as a base for wraps or sandwiches stuffed with grilled veggies, meats, and spreads.
Pizza Dough "Nachos"
Slice dough into triangles, bake until crisp, and layer with melted cheese, pepperoni, olives, and marinara for a fun appetizer.
Buffalo Chicken Rolls
Spread buffalo chicken dip over rolled-out dough, roll it up like cinnamon rolls, slice, and bake.
Fully Cooked Hand Pinched Sausage Topping
Ferraro# 4000064
Perfect Pear Pizza
Pear Goat Cheese and Italian Sausage
Pizza with Roasted Garlic and Fresh Basil
Ingredients
• 16 oz pizza dough
• 1 head garlic
• 2 Tbsp olive oil , divided
• 1/4 tsp freshly ground black pepper
• 2 pinches salt
• 1 1/2 barlett pears , sliced thin
• 6 oz low-moisture mozzarella cheese , diced into 1/2-inch cubes*
Ferraro# 0100038
• 3 oz goat cheese , crumbled Ferraro# 0800181
• Vitale Italian hand-pinched fully cooked sausage
Ferraro# 4000064
• Yellow corn meal , for dusting
Ferraro# 1540041
• 1/4 cup fresh basil leaves , chopped into thin ribbons
Ferraro# 0000030
Directions
1. Preheat oven to 400 degrees. Remove loose papery outer layers from garlic (the cloves still remain intact), and cut about 1/4-inch from top to expose garlic cloves.
2. Set garlic over a piece of aluminum foil (large enough to well wrap around garlic), drizzle 1 1/2 tsp olive oil evenly over top of garlic, then wrap with foil to enclose.
3. Bake in preheated oven until nearly roasted through (not quite fully because it will continue to roast on pizza), about 28 - 30 minutes.
4. Remove from oven and set aside to cool, then remove cloves from skins. Increase oven temperature to 450 degrees and place an pizza stone in center of oven.
5. On a large sheet of parchment paper lightly dusted with corn meal (or flour), shape and stretch pizza dough to 12 1/2 inches. Brush top of dough evenly with 1 1/2 Tbsp olive oil then sprinkle top evenly with pepper and salt.
6. Layer pears, mozzarella, goat cheese, Italian sausage topping and garlic cloves over pizza. Using a pizza peel, transfer pizza on parchment to hot oven and bake 11 - 14 minutes until crust is golden and cheese is melted.
7. Remove from oven and sprinkle with basil ribbons. Slice and serve warm.
Grande Avorio®
Fresh Mozzarella
Ferraro# 0400951
Ferraro# 0900976
Ferraro# 0400666
Quattro Formaggi Pizza
Ingredients
• 14 oz. Pizza dough ball, slacked
• 6 oz. (6 slices) Grande Avorio® Fresh Mozzarella, sliced Ferraro# 0400951
• 1 1/2 oz. Grande Ricotta Sopraffina® Ferraro# 0900976
• 1/2 oz. Grande Aged Provolone, grated Ferraro# 0400666
• 1/2 oz. Grande Asiago, shredded
• Oregano, dried, to taste Ferraro# 2000005
• Garlic oil, to drizzle
Directions
1. Slice 6 oz. Grande Avorio® into 6 slices.
2. Stretch pizza dough to 14" round.
3. Top with 6 Grande Avorio® slices, leaving 1/4-inch border around the outer edge.
4. Bake at 500-550°F for 8 to 10 minutes or until cheese is melted and crust is golden.
5. Remove pizza from oven and finish with 1/2 oz. Grande Aged Provolone, 1 1/2 oz. Grande Ricotta Sopraffina, 1/2 oz. Grande Asiago, oregano and garlic oil.
Product Benefits:
Grande Avorio® Fresh Mozzarella
• Clean dairy flavor that’s pleasantly different from what’s typically available for this type of product.
• Provides a delicate, tender and creamy texture, ensuring a memorable experience for your customers.
• Natural white color, free from additives like titanium dioxide.
• Not packed in brine water, so no draining required.
Grande Ricotta Sopraffina®
• Heats and reheats beautifully
• Easy to spread
• Versatile and never runs when baked
• Convenient container with easyopen quality seal
• Available in 3 lb. tubs or 30 lb. bags
Belongs on Pizza! Pineapple
•Picked at Peak Ripeness
•Rich in Vitamin C
•Naturally Gluten-Free and Fat-Free
•Shelf Stable Before Opening
•BPA-free, Recyclable Packaging
5040780
Pineapple is one of the top 10 most popular pizza ingredients on US menus.
Pineapple Pizza Tidbits in Light Syrup
Polynesian Pineapple Pizza
Source: Datassential SNAP™ 2021.
Ferraro#
Featured product: DOLE Pineapple Tidbits in 100% Pineapple Juice
PINEAPPLE PIZZA FIAmMA
This unique vegetarian pizza, topped with a mix of complementary sweet and savory ingredients, is sure to be a standout on your delivery menu.
PIZZA IS A GUARANTEED WINNER ON YOUR MENU— 91% OF CONSUMERS EITHER LIKE OR LOVE PIZZA!
Datassential Flavor, 2019.
YIELD: 1 PIZZA
INGREDIENTS
1 cup DOLE Pineapple Tidbits in 100% Pineapple Juice, drained
1 teaspoon Brown sugar, packed
¼ cup Mayonnaise
1 tablespoon Fresh basil, chopped
½ teaspoon Garlic, minced
2 cups Yellow onion, thinly sliced
1 teaspoon Fresh rosemary, finely chopped
1 teaspoon Fresh thyme, chopped
¼ cup Olive oil
To taste Salt
1 (12-inch) Pizza crust, partially cooked
¼ cup Sun-dried tomatoes, drained, julienned
½ cup Romano cheese, grated
½ cup Asiago cheese, grated
1½ teaspoons Red pepper flakes
1 tablespoon Fresh basil, thinly sliced
2. Combine mayonnaise, chopped basil and garlic; reserve.
3. Combine onion, rosemary and thyme; toss with olive oil and season with salt, if desired. Roast on cookie sheet at 400°F for 10 minutes or until slightly browned.
4. Spread crust with basil mayonnaise, top with sun-dried tomatoes, grated cheeses, roasted onion, roasted pineapple and red pepper flakes.
5. Bake at 450°F for 3 to 4 minutes on a pizza screen, then for 2 additional minutes on a pizza stone to crisp the bottom.
6. Garnish with thinly sliced basil and serve.
CHEF'S TIP
Steps 1-3 may be done in advance.
Bacon Cheeseburger Pizza
Ingredients
• 14 oz. Pizza dough ball
• 1 small red onion, thinly sliced in slivers
• 1/2 cup pizza sauce Ferraro# 1000763
• 1/3 cup diced dill pickle slices
• 1/2 lb. ground beef, browned and drained
• 1/2 cup Hormel fully cooked bacon topping Ferraro# 4000071
• 2 Roma tomatoes, thinly sliced
• 1 cup (8 oz.) shredded mozzarella
• 1/2 cup (4 oz.) shredded cheddar cheese
• 1/4 cup grated parmesan cheese, divided
Directions
1. Pre-bake the pizza crust in a 400 degrees oven until golden brown and baked.
2. In a skillet cook the ground beef with onion and garlic until browned (the beef must be well browned, this might take about 10-12 minutes) drain fat then season with salt, black pepper and 1/4 cup grated parmesan cheese.
3. Add in the pizza sauce; reduce heat to low and cook stirring for 5 minutes.
4. Top the crust with the cooked ground beef mixture, then sprinkle with cheddar cheese, then mozzeralla cheese.
5. Top with Hormel bacon topping, pickles and tomato.
6. Bake 400 degrees for 8-12 minutes.
Marino Fresh Sweet
Sausage Rope
Ferraro# 4600084
Orecchiette with Sausage and Broccoli Rabe
Ingredients
• Kosher salt
• 1 pound dried orecchiette
Ferraro# 2541030
• 1 pound Italian sausage, removed from casing
Ferraro# 4600084
• 3 tablespoons olive oil
• 1 pound broccoli rabe, tough ends trimmed, chopped into 1-inch pieces
Ferraro# 4900016
• 1 teaspoon kosher salt, plus more as needed
• 4 cloves garlic, finely chopped
Ferraro# 2000015
• Shaved Parmesan for garnish
Ferraro# 0800163
• 1/2 teaspoon crushed red pepper flakes, plus more as needed
Ferraro# 2001247
Directions
1. Bring a large pot of salted water to a boil. Add orecchiette and boil until al dente according to package instructions, 10 to 12 minutes. Drain orecchiette, reserving about half a cup of pasta cooking water, and transfer to a bowl with sausage.
2. Meanwhile, heat a large skillet over medium. Add sausage and cook until browned, breaking sausage up with a wooden spoon so it browns evenly, 8 to 10 minutes. Remove sausage from skillet and transfer to a large bowl; leave drippings in skillet.
3. Add olive oil to skillet, keeping heat at medium. Add broccoli rabe to pan and cook until wilted and starting to brown, about 5 minutes. Season broccoli rabe with salt and add garlic. Cook garlic, stirring frequently, until fragrant but not browned, about 2 minutes. Transfer broccoli rabe and garlic to the bowl with the pasta and sausage and toss to combine with reserved pasta water. Divide the pasta among 4 bowls, top it with shaved Parmesan and crushed red pepper flakes, and serve.
Cacio e Pepe Rigatoni
Ingredients
• 2 tablespoon unsalted butter
• 2 teaspoon freshly cracked black pepper
• 8 ounces rigatoni
Ferraro# 2503025
• 3 cups water
• 1 teaspoon diamond crystal kosher salt (use half as much if using another brand of salt)
• 1/2 cup grated parmesan cheese
Ferraro# 0800096
• 1/2 cup grated pecorino romano cheese
Ferraro# 0800110
Directions
1. Melt butter over medium heat. As soon as butter is fully melted, add pepper. Stir until quite fragrant, about 30-60 seconds.
2. Add pasta and the salt. Then add the water. You may need slightly less or slightly more than 3 cups of water, depending on the size of your skillet — just enough to barely cover the pasta. It's okay if bits of pasta are poking above the water, as long as most it is covered.
3. Crank the heat to high. As soon as the water starts boiling, set a timer for the "al dente" cooking time on the pasta box. Stir frequently to prevent the pasta from sticking to the bottom of the skillet. The water will bubble vigorously and there will be lots of steam as the water absorbs into the pasta and evaporates simultaneously. Just keep stirring. You can add small amounts of water if needed, but try to resist — trust the process.
4. When there's about 1 minute left on your timer, taste test a noodle. If it's al dente — just a slight bit of bite to it — remove the pan from the heat and begin adding the cheese a few handfuls at a time. Stir constantly to keep the pasta and cheese from clumping on the bottom of the pan. If the noodles aren't done, cook for another minute or so stirring constantly before moving on to the cheese.
5. The cheese will look clumpy and stringy at first, but keep stirring and it will melt into a glossy, shiny sauce that clings and evenly coats the noodles.
6. Serve immediately, topped with more freshly cracked pepper and cheese.
Rigatoni
Rigatoni all’arrabbiata with anchovies, aubergines, garlic sauce
and parsley
Ingredients
• 300 g Rigatoni n° 24 Ferraro# 2541065
• 4 raw anchovy fillets
• 150 g anchovies
• 20 g sugar
• 80 g salt
• 300 g Extra Virgin Olive Oil
• 2 g diced garlic
• 1 pinch chili pepper
• 12 g Extra Virgin Olive Oil
• 2 g salt
• Parsley flakes
• 2 g xanthan gum
• 100 g ice
• 5 g white wine vinegar
• 50 g Extra Virgin Olive Oil
• 2 g salt
• Milk
Directions
1. Clean the aubergines, cut them in half and allow them to stew in extra virgin olive oil, enough to cover them (the oil can be reused for the same recipe).
2. Cook for about 1 hour at 140 degrees, so that the pulp softens. Then drain them, scoop out the pulp and set it aside.
3. Fillet the anchovies; you will need a total of about 75 g of pulp. Set aside 40 g for the sauce and cover the rest in a mixture made up of 80 g of salt and 20 g of sugar.
4. Let the fillets marinate for 5 minutes, then rinse, dry and dice them. Mix them in with the aubergine pulp.
5. Saute garlic in olive oil on a low flame until golden brown, then add the diced anchovies. Add salt to taste, the peeled tomatoes and chili pepper. Cover and simmer on a low flame for about 10 minutes. Adjust the salt if needed and, if too acidic, add a pinch of sugar.
6. Cook the rigatoni for 12 minutes in lightly salted boiling water, then saute the rigatoni on a low flame in a frying pan with the anchovy arrabbiata and some roughly chopped parsley.
7. For the green sauce: Blanch the parsley and allow to cool, then place in a blender with the olive oil, white wine vinegar and ice. Blend until smooth, then thicken with the xanthan gum and add salt.
8. For the garlic sauce: Boil the garlic in milk twice- the first time to blanch it, the second to cook it. Then use a mixer to blend it with part of the milk and a drizzle of olive oil.
9. For presentation: Spoon the aubergine and anchovy pulp into the middle of the dish, and then the green sauce around that. Neatly place the rigatoni on top, then garnish with ananchovy fillet and a drizzle of garlic sauce.
16/20 P&D T-OFF WHITE SHRIMP
Ferraro# 4200057
Shrimp Oreganata
Ingredients
• 20 Shrimp peeled, deveined, and butterflied Ferraro# 4200057
• 6 Garlic Cloves minced Ferraro# 2000015
• 3 Tbsp. Butter unsalted
• 2 Tbsp. Oregano Ferraro# 2000005
• 2 Tbsp. Fresh Parsley chopped Ferraro# 0000143
• 1 cup Panko Breadcrumbs Ferraro# 5030043
• 1/4 cup White Wine dry like Sauvignon Blanc
• Extra Virgin Olive Oil
• Salt and Black Pepper to taste
• 1 Lemon cut into wedges Ferraro# 0000103
Directions
1. Preheat oven to 400°F. Set rack in middle position.
2. Add a drizzle of olive oil to a frying pan and heat over medium-high heat.
3. Add in 2 tablespoons of butter and let melt.
4. Once the butter has melted, add in the garlic and sauté over medium heat for one minute.
5. Add the panko breadcrumbs to the frying pan and mix together with the garlic.
6. Add the parsley, oregano salt and pepper to the frying pan and mix until combined. Remove the pan from heat and set aside.
7. Add a drizzle of olive oil and the white wine to the bottom of a baking dish. Arrange the shrimp in a single layer on the baking dish.
8. Spoon the breadcrumb mixture over the shrimp, making sure to coat each shrimp evenly.
9. Bake in the preheated oven for 10 minutes, or until the shrimp are pink and cooked through. Remove from the oven. Thinly slice the remaining 1 tablespoon of butter and place the slices over the shrimp.
10. Place back in the oven and bake for 1-2 more minutes or until the breadcrumb topping is golden brown and the butter has melted.
11. Remove the shrimp oreganata from the oven. Serve with a lemon wedge to squeeze over top.
12. Enjoy with a side of toasted bread to soak up the buttery sauce or with a simple salad.
5-8" TODARODES
Ferraro# 4200126
CALAMARI TUBES
Stuffed Calamari in lemon butter sauce
Ingredients
• 1 lbs calamari tubes about 1213 3-inch ones
Ferraro# 4200126
• 10 oz solid canned tuna
• 2 large tablespoon capers
• 4 tablespoon mayonnaise
• 2 tablespoon Parmesan cheese
• 2 tablespoon olive oil
• 2 garlic cloves
• 3-4 scallions
For the sauce:
• 1/2 cup wine
• 2 garlic cloves chopped
• 2 Tbs butter
• 1 Tbs lemon juice
• 1 Tbs capers
• Fresh parsley salt and pepper
Directions
1. Rinse the calamari tubes, then dry, and let them marinate in some lemon juice, olive oil, salt, and pepper for half an hour.
2. Meanwhile, mash the tuna with the mayonnaise, and olive oil, until creamy. Add the pressed garlic, black pepper, chopped scallions, capers, and Parmesan cheese, and mix well until smooth, and no big chunks of tuna are visible.
3. If your calamari came with their tentacles, chop them up, and quickly saute them with salt and pepper, then add them to the filling as well.
4. Stuff each tube with the filling, about 2/3 full, then seal the tube with a toothpick. Place the filling in a ziplock bag with a wide opening cut on one end, to pipe in the filling into the calamari tubes, or use a small spoon to stuff it in. Alternatively, try with your fingers.
5. Preheat oven to 425° F.
6. Heat some oil in a cast iron pan, until very hot, and sear the calamari tubes in the oil, until they get a nice color on all sides. Do in it batches, so they are not too crowded.
7. Once all the calamari are seared, place them all back in the pan, add the wine, minced garlic, capers, lemon juice and butter. Season with salt and pepper, and place in the oven loosely covered with foil, for about 20 minutes.
8. Serve with more fresh lemon juice, and fresh parsley.
Boneless Ribeye
Pork Chop 8 oz
Ferraro# 4800602
Premium Reserve
Pork® Ribeye and Jackfruit Salad
Ingredients
Jackfruit BBQ Sauce
• 1 can of jackfruit in syrup
• 1 tsp of Korean chili powder
• 1/4 cup of rice vinegar
• Pinch of salt
Papaya Salad
• 1 cup of shredded green papaya
• 1 cup of shredded daikon radish
• Sliced jackfruit (the rest from the can)
• 1/2 cup of cilantro
• 1/4 cup of green onions
Coconut White Rice
• 1 cup of white rice
• 1 3/4 cups of water
• 1/4 cup of coconut milk
• Salt to taste
• 1 cup of mixed nuts (peanuts, almonds, pecans and sesame seeds)
Directions
Jackfruit BBQ Sauce
1. In a medium saucepan, add jackfruit syrup and reduce to a third, then add jackfruit, chili and vinegar.
2. Bring to a boil and then transfer the contents to a blender.
3. Blend until smooth and add salt to taste.
Papaya Salad
1. Mix all ingredients and dress with jackfruit barbecue sauce.
2. Let salad rest for 20 minutes before serving.
Coconut White Rice
1. Rinse rice very well, until clean, then transfer to a pot.
2. Add water, coconut milk and salt, bring to a boil, and cover. Turn the heat to low and simmer for 10 minutes.
3. Turn the heat off and let the rice rest for another 10 minutes. Fluff the rice with a fork and add nuts.
Our ready-made Italian dessert collection has you covered from morning to midnight . From breakfast bites to after-dinner indulgences, and everything in between, Bindi brings you the best quality since 1946.
Tiramisu
Glass Cup | 12 Count
Sponge cake soaked in espresso, topped with mascarpone cream and dusted with cocoa powder
Ferraro# 4401010
Gelato
Bomba | 20 Count
Vanilla and chocolate gelato with a cherry and sliced almonds covered in cinnamon, finished with a chocolate coating
Ferraro# 4400662
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Chocolate | 14 Count
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Ferraro# 4400608
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Ferraro# 4400510
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Ferraro# 4400512
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Ferraro# 4400812
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Peach | 12 Count
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Ferraro# 4400673
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Tray | 2 Count
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Ferraro# 4400653
Mango | 12 Count
Mango sorbetto served in the natural shell.
Ferraro# 4400667
Gluten Free
Vanilla | 14 Count
Filled with vanilla cream and decorated with vanilla glaze.
Ferraro# 4400511
Paris-Brest | 14 Count
Filled with a luscious hazelnut cream, decorated with almonds, and powdered sugar.
Ferraro# 4400513
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