#PascuaPitStop: Russo's International Market

Russo's

GRAND RAPIDS, MICH. - Kelley Russo chats about easy to make summer recipes on My West Michigan.

Caprese salad, but with a few twists!

The basics (can do simply this recipe or see below for other spin-offs on this traditional salad):

The traditional Caprese salad:

  • Heirloom tomatoes
  • Burrata or fresh mozzarella
  • Cracked pepper
  • Acetum blaze glaze, drizzled
  • Add either: fresh basil, truffle salt and extra virgin olive oil -or- Villa Russo homemade pesto, drizzled onto salad
  • Serve with French bread, sliced or crostini

Caprese di Frutta:

  • Peaches, sliced
  • Heirloom tomatoes
  • Burrata or fresh mozzarella
  • Cracked pepper
  • BLiS Fleur de Sel sea salt
  • Acetum blaze glaze, drizzled
  • Fresh basil
  • Extra virgin olive oil

Spiedini Caprese:

  • Cherry tomatoes, halved
  • Fresh mozzarella pearls
  • Fresh basil
  • Truffle salt, lightly sprinkled
  • Acetum blaze glaze, drizzled
  • Skewers
  • Optional: Villa Russo homemade wine & cheese sausage

Pasta Caprese:

  • Farfalle pasta
  • Portobello mushrooms, sautéed in Riesling or Pinot Grigio, olive oil and onions
  • Heirloom tomatoes
  • Burrata or fresh mozzarella
  • Cracked pepper
  • Acetum blaze glaze
  • Add either: Fresh basil, truffle salt and extra virgin olive oil -or- Villa Russo homemade pesto, drizzled onto salad

Cooking instructions:

Cook the pasta in salted boiling water until al dente. Drain and rinse with cold water. Set aside. In a food processor combine the first six ingredients and process until smooth. This is the pesto sauce. Combine the cooked pasta with the pesto, tomatoes, and mozzarella. Serve chilled.

Caprese Pizza:

  • Villa Russo traditional pizza dough
  • Heirloom tomatoes
  • Burrata or fresh mozzarella
  • Cracked pepper
  • Acetum blaze glaze, drizzled
  • Roasted garlic cloves
  • Add either: Fresh basil, truffle salt and light extra virgin olive oil -or- Villa Russo homemade pesto, drizzled or used as base sauce

Russo’s International Market wine expert, Eric Russo, recommends pairing these fresh salads with (2015) Stefano Massone Massera, Gavi, wine. Russo says, “This is a gorgeous, textured white; laced with perfumed apricots, peaches, mint and flowers. This soft, caressing Gavi shows wonderful finesse in a soft, generous style that has a nice mineral-like finish.”

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