Bertucci’s Sampler Recipe

Preparation

1. 1

   Tuscan Chicken Wings

   Preheat the oven to 400°F (200°C). In a bowl, toss the chicken wings with olive oil, garlic powder, Italian seasoning, salt, and pepper. Spread them on a baking sheet and bake for 40-45 minutes until crispy.

2. 2

   Mozzarella Fritta

   Cut the mozzarella into sticks. Set up a breading station with flour, beaten eggs, and breadcrumbs. Dip each cheese stick in flour, then egg, and finally breadcrumbs. Heat oil in a pan and fry the sticks until golden brown. Drain on paper towels and serve with marinara sauce.

3. 3

   Meatballs

   In a bowl, mix ground beef, bread crumbs, parmesan cheese, egg, parsley, minced garlic, salt, and pepper. Form into meatballs and place on a baking sheet. Bake at 375°F (190°C) for 25 minutes or until cooked through.

4. 4

   Pomodoro Sauce

   In a saucepan, heat olive oil and sauté minced garlic until fragrant. Add crushed tomatoes, basil, salt, and pepper. Simmer for 20 minutes, stirring occasionally.

5. 5

   Whipped Ricotta

   In a bowl, combine ricotta cheese, heavy cream, honey, and a pinch of salt. Use a hand mixer to whip until smooth and fluffy.

6. 6

   Artisan Flatbread

   In a bowl, combine flour, water, yeast, olive oil, and salt. Knead the dough until smooth. Let it rise for 1 hour. Roll into flatbreads and cook on a hot skillet for about 2-3 minutes on each side.