Mezzetta

Proof the right toppings change everything. #mezzetta #sandwich #burrata #redpeppers

Serving up some Roasted Red Pepper Romesco this week 🤝 Yield: 4 servings Prep Time: 10 minutes Total Time: 10 minutes INGREDIENTS 1 (16-ounce) jar Mezzetta® Roasted Red Bell Peppers, drained ¼ cup Mezzetta® Sun-Ripened Dried Tomatoes, drained ½ cup marcona almonds 1 large garlic clove 2 tablespoons sherry vinegar 1 ½ teaspoons smoked paprika Salt and pepper, to taste ½ cup extra virgin olive oil INSTRUCTIONS 1. Add all of the ingredients to a blender or a food processor and blend until smooth. 2. Serve with chips, grilled bread, crunchy vegetables and add to cheese boards or grilled meats.

Swipe to give that at-home pizza a little Mezzetta revamp 🤝

Cherry Basil Sangrias for the Mamas? Yes please! Our Mezzetta® Maraschino Cherries and sliced strawberries are paired with fresh basil leaves, white rum and Sauvignon Blanc, for a refreshing, fragrant cocktail that everyone will enjoy! ‌ Yield: 8 servings Prep Time: 10 minutes Total Time: 1 hour and 10 minutes ‌ INGREDIENTS 1 (11 oz) jar Mezzetta® Maraschino Cherries Without Stems, drained 2 cups sliced fresh strawberries 1 (750 ml) bottle dry white wine, such as Sauvignon Blanc 2 cups white grape juice 1 cup white rum 1 cup fresh basil leaves ‌ INSTRUCTIONS 1. In a large pitcher, combine the Mezzetta® Maraschino Cherries Without Stems,strawberries, wine, grape juice and rum. 2. Cover and chill for at least 1 hour. 3. Stir in the fresh basil and serve in glasses over ice. ‌ Chef’s Note: For some additional sweetness, add a spoonful of the Mezzetta® Maraschino Cherry juice to each glass before serving!

Save this for your next spring get-together! A caprese frittata that always delivers. ☺️ 🙌 Yield: 6 servings Prep Time: 15 minutes INGREDIENTS 8 large eggs 4 tablespoons Mezzetta® Basil Pesto, divided Salt and pepper 2 tablespoon extra-virgin olive oil 1 small yellow onion, diced 4 cloves garlic, minced ¼ cup Mezzetta® Sliced Sun-Ripened Dried Tomatoes, drained 8-10 small mozzarella balls, known as Ciliengine 8 small Campari tomatoes, quartered ½ cup Mezzetta® Pitted Italian Castelvetrano Olives, torn 4 slices prosciutto 1 ball burrata Balsamic glaze, to taste ¼ cup fresh basil leaves INSTRUCTIONS     1. Add the eggs and 3 tablespoons of Mezzetta® Basil Pesto to a large bowl. Season with salt and pepper and whisk until combined. Set aside.     2. Heat the olive oil in a 10-inch cast iron skillet over medium heat and add the onions. Cook, stirring often, until the onions are softened, about 3-4 minutes, before adding the garlic and continuing to cook until fragrant, about 1 minute longer.     3. Add the Mezzetta® Julienne Cut Sun-Ripened Dried Tomatoes, season with salt and pepper and pour in the egg mixture. Give everything a stir and allow the eggs to cook on the stove for a few minutes until the edges begin to set. Place the small mozzarella balls all over top of the frittata and transfer to the oven to bake for 12-15 minutes or until the eggs are fully set.     4. While the frittata is in the oven, make a simple topping by adding the quartered tomatoes, torn Mezzetta® Pitted Italian Castelvetrano Olives and the remaining tablespoon of Mezzetta® Basil Pesto to a mixing bowl. Season with salt and pepper and set aside.     5. Allow the frittata to cool in the pan for 5 minutes before carefully sliding onto a platter. You can also serve the frittata directly in the skillet.     6. Top your frittata with prosciutto, the tomato and olive mixture, a few dollops of burrata, balsamic glaze and fresh basil leaves. Slice into wedges and serve.     7. Enjoy!

Cindo De Mayo the Mezzetta way 🌮 Taco Bar anyone?

Rarely any leftovers around here 😉

🇮🇹 Mamma Mia Mothers Day Giveaway 🇮🇹 Molto bene! Take your mamma’s tastebuds on a trip to the Italian countryside. You’ll get almost everything you need to make deeply flavorful pastas, pizzas, and breads. Roll up those sleeves, and enter below! 👅🍝 HOW TO WIN: 🍅Like and save this post 🍅Follow all 3 brands: @spicewalla @mezzetta @caputoflour 🍅Tag everyone you wanna make an Italian feast with in the comments (one username per comment. unlimited comments = unlimited entries!) WHAT YOU WIN: 🫒@mezzetta Marinara Sauce, Pizza Sauce, Sliced Castelvetrano Olives, Fresno Chili Peppers, Sliced Peperoncini, Pickled Red Onions 🫒1 tin @spicewalla x Le Vigne Extra Virgin Olive Oil and 3 pack Mediterranean Collection 🫒@caputoflour Pizzeria, Pasta Fresca, Bread, and Semolina flour Giveaway closes 5/5 at 11:59pm PST. Must be 18+ and have a US shipping address. One winner will be randomly selected and contacted directly by @spicewalla via DM. This #giveaway is not sponsored by Instagram. We will never request any credit card information. No purchase necessary. Multiple entries allowed. Winners cannot be affiliated with participating brands.

Your favorite piccata, but make it meatballs. Golden, tender, and simmered in that lemony, caper-packed sauce. Would you give this a try? 🍋 Yield: 4-6 servings Prep Time: 25 minutes Total Time: 40 minutes INGREDIENTS Meatballs ½ cup panko breadcrumbs 4 garlic cloves, minced ½ cup grated Parmigiano Reggiano Zest of 1 lemon 2 tablespoons Mezzetta® Capote Capers, minced 1 large egg, beaten 2 tablespoons minced parsley 1 lb. ground chicken Salt and pepper Sauce 4 tablespoons cold butter, cubed 1 medium shallot, minced 1 tablespoon all-purpose flour 1 ½ cups chicken stock ¼ cup freshly squeezed lemon juice 2 tablespoons Mezzetta® Capote Capers, drained Salt and pepper, to taste 2 tablespoons minced parsley, to garnish INSTRUCTIONS 1. Preheat your oven to a high broil, place the top rack of your oven into the center and line a rimmed baking sheet with parchment paper. 2. In a large bowl, combine the panko, garlic, parm, lemon zest, minced capers, egg, minced parsley, ground chicken and salt and pepper. Mix until combined being careful not to overmix. 3. Roll the meat mixture into roughly 16-20 golf ball sized meatballs and place onto the prepared baking sheet. Transfer to the oven to broil until browned on top, checking every 5 minutes. The meatballs will finish cooking in the sauce. 4. Heat 1 tablespoon of butter in a large skillet over medium heat. Once melted and frothy, add the shallot and cook until translucent. Add the flour and toast for 30 seconds or so before stirring in the chicken stock, capers and lemon juice. 5. Bring the sauce to a low simmer and add in the meatballs, allowing them to simmer in the sauce for 5-7 minutes until fully cooked and the sauce is thickened. 6. Lower the heat and add in the remaining cubes of butter, swirling the pan to slowly emulsify the butter into the sauce. Garnish with the remaining 2 tablespoons of parsley before serving directly out of the skillet. 7. Enjoy!

Proof is in the jar 🤝 Once you try it, you’ll want a backup (or three)

Not your average taco night. 🌮 Our Italian Smashed Chicken Tacos have crispy chicken, Italian deli meats, and a tangy finish that ties it all together! Yield: 6 servings Prep Time: 15 minutes Total Time: 25 minutes INGREDIENTS 1 lb ground chicken Salt and pepper ½ teaspoon Italian seasoning 6 small flour tortillas 1 cup Italian style panko breadcrumbs 6 slices provolone cheese Shredded Iceberg lettuce Thinly sliced tomato Mezzetta® Pickled Red Onions Mezzetta® Sliced Golden Green Peperoncini Mezzetta® Sliced Hot Cherry Peppers Mixed Italian deli meats (salami, capicola, mortadella, etc.) Extra virgin olive oil, to finish Red wine vinegar, to finish INSTRUCTIONS 1. In a bowl, combine the ground chicken with salt, pepper, and Italian seasoning. 2. Divide into portions and spread a thin layer directly onto each tortilla. 3. Press the chicken side into panko breadcrumbs to fully coat. 4. Heat a skillet over medium heat and place the tacos chicken-side down and cook until crispy and cooked through, about 4–5 minutes. Flip, top with provolone, and cook until melted and tortilla is lightly toasted. 5. Top each taco with Italian meats, lettuce, tomato, pickled red onion, peperoncini, and sliced hot cherry peppers. 6. Drizzle generously with olive oil and red wine vinegar before serving. 7. Enjoy!

Clock out, open the jar, and unwind with Gorgonzola Stuffed Olives 🫒