Tag: Aperitivo Combo
Flatbread Combo – Pancetta, Olives and Fried Shallots
There are countless combinations that can be created with ingredients from the shelves of Aperitivo, and over the years, certain combinations have become favorites. Staff members have their go-to combo they recommend to customers, and customers come back and share amazing and delicious pairings they’ve put together at home.
Whether it’s for a salad, flatbread, pizza or nachos, certain ingredients just taste great together.
This flatbread uses an Aperitivo favorite, La Quercia Pancetta spread, bright Castelvetrano olives, crispy fried shallots and a squeeze of lemon. If you are feeling extra motivated, make your own flatbread! If not, use store-bought lavash, naan, pizza dough or tortas to pile on these great flavors.
You can buy a large container of already fried shallots at most Asian grocery stores, but they are also easy peasy to make.
Flatbread with Pancetta, Olives and Fried Shallots
- Lavash cracker, naan bread, store-bought pizza dough, or homemade flatbread
- La Quercia Pancetta spread, set out at room temperature for 15 minutes
- 6-8 Castelvetrano olives, pitted and sliced
- Fried shallots
- 1 lemon, zested and sliced in half
- Parsley, torn or coarsely chopped
- Black pepper
Bake or warm flatbread or crackers and place on serving platter.
Squeeze out a tablespoon of the pancetta spread and generously smear all over flatbread. Add more if necessary.
Sprinkle sliced olives, fried shallots, lemon zest and parsley evenly over the flatbread. Squeeze the lemon half over the flatbread, and crack a few grinds of black pepper over the whole thing.
Serve by tearing, cracking or slicing off pieces of the flatbread.
Salad Combo – Smokey Blue, Balsamic Onion and Apple
There are countless combinations that can be created with ingredients from the shelves of Aperitivo, and over the years, certain combinations have become favorites. Staff members have their go-to combo they recommend to customers, and customers have come back and shared amazing and delicious pairings they’ve put together at home.
Whether it’s for a salad, flatbread, pizza or nachos, certain ingredients just taste great together.
This salad combines smokey blue cheese, tangy cipollini onions, crisp and sweet apples and crunchy pumpkin seeds. It’s great for the fall, when Michigan apples are at their peak. You don’t really need a recipe for this salad, just use your best judgment. Making it for one person? Use a small piece of cheese and only part of the apple. Making it for a crowd? Use a bigger piece of cheese and a big apple. You get the picture.
Rogue Smokey Blue, Balsamic Cipollini Onion, Apple and Pumpkin Seed Salad
- Small tub Balsamic Cipollini onions, quartered
- Extra virgin olive oil
- Mixed greens
- 1 piece Rogue Smokey Blue, crumbled by hand
- 1 Honeycrisp apple, cored and chopped into bite-sized pieces
- A handful, toasted pumpkin seeds
- Salt and pepper
In a bowl, pour in a nice splash of the liquid from the onions. Drizzle in the same amount of olive oil, season with salt and pepper and whisk until combined.
Add the mixed greens to the bowl and toss until they are lightly coated in the dressing. Transfer to serving dish.
Top dressed greens with crumbled pieces of cheese, chopped apples and toasted pumpkin seeds. Serve and enjoy.
