Italian Burrito

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
12 servings

According to Tom Sewell, executive chef with Sodexo at Florida Blue, this Italian Burrito is run as an action station. The recipe is taken a riff on the operation’s pasta station. To create the burrito, the chef simply removes the pasta and put the ingredients in a burrito. Guest can select from one of three proteins: chicken, Italian sausage or shrimp. Sauce toppings are hot Parmesan Alfredo or marinara sauce or cold basil pesto or red pepper ranch. Veggie toppings are: diced tomatoes, roasted red peppers, red onions, cucumbers, black olives, artichokes, bacon, braised kale and spinach. Cheese toppings are Parmesan or mozzarella. This recipe is a version of the sausage burrito. 

Ingredients

12 grilled flatbreads (recipe follows)
12 3 1/2-oz. portions piadine mix (recipe follows)
4 1/2-cup portions marina sauce (recipe follows)
3 lb. Italian rope sausage
12 oz. Provolone cheese, sliced .5 oz.
9 oz. tomatoes, diced 1/4 in.

Grilled flatbread
Yield: 12 portions
1 tbsp. kosher salt
1 tbsp. black pepper
1 tbsp. dried, crumbled rosemary
1 tbsp. dried oregano
1 tbsp. dried basil leaf
1 tbsp. dried parsley
1 tbsp. granulated garlic
1 tbsp. sesame seeds
12 7-in. pizza dough
12 tbsp. olive oil

Piadine mix
Yield: 12 3 1/2-ounce protions
2 oz. olive/vegetable oil blend
1 lb. sliced onions
1 lb. julienned green peppers
4 oz. julienned red peppers
1 lb. sliced mushrooms
1 oz. olive/vegetable oil blend
8 oz. diced 1/2-in. red potatoes, blanched
1 tsp. dried oregano
1 tsp. dried basil leaf
1/2 tsp. black pepper
1/2 tsp. salt

Marina sauce
Yield: 4.5 1-cup portions
1 tbsp. + 1/2 tsp. olive oil
2 1/4 tsp. fresh minced garlic
2 1/4 oz. diced 1/2-in. onions
2 cups + 4 tbsp. tomatoes, canned, diced in juice
2 cups + 4 tbsp. tomatoes, canned, crushed
1/2 tsp. kosher salt
1/2 tsp. black pepper
3 tbsp. chiffonade fresh basil
2 1/4 tsp. fresh chopped parsley
 

Steps

  1. Prepare grilled flat bread, paidine mix and marina sauce according to recipes.
  2. Place sausage on sheet pan and roast in 325°F oven. Slice cooled sausages into ¼-inc. pieces.
  3. Reheat sausages quickly. On warm flatbread, place the following: 3.5 ounces piadine mix, 4 ounces sliced sausage, 1 ounce cheese and .75 ounce diced tomato.
  4. Wrap bottom of sandwich in 10-by-13 foil and serve with side of marina for dipping.

Grilled flatbread

  1. Combine salt, pepper, rosemary, oregano, basil, parsley, garlic and sesame seeds.
  2. Spray thawed dough with pan spray and allow to rise to double size.
  3. Stretch dough to 8 inches, brush with olive oil, sprinkle each dough with 1 teaspoon spice mix and place on preheated char broiler, panini press, flattop or griddle. Grill for about 2 and a half minutes. Oil and season bottom of flatbread with 1 teaspoon mix, flip and grill second side.

Piadine mix

  1. Heat first oil in skillet over medium heat. Add onions, peppers and mushrooms. Saute until tender. Remove from heat.
  2. Add second oil to pan over medium heat. Add potatoes and spices and cook for 6 to 8 minutes, until browned.
  3. Add cooked vegetable mix and blend well. Remove from heat.

Marina sauce

  1. Heat oil in kettle. Saute garlic and onions until onions are translucent, about 5 minutes.
  2. Add tomatoes, salt and pepper.
  3. Bring to a simmer for 10 minutes. Add basil and parsley and mix well.
     
Source: Florida Blue, Jacksonville, Fla.

More From FoodService Director

Ideas and Innovation
nuts

We decided through focus group feedback that our freshmen struggled with the allergy-friendly options or options for students with diabetes on campus. In response, we decided to have a dinner the first few weeks of classes to let some of these students know what was available and let them network with their peers and others with allergies or diabetes. NC State Dining chefs prepared menu items based on foods from cultures around the world. ... From delicious sliced sweet potatoes to savory Ikarian-style roasted chicken, students were able to sample global dishes free of allergens.

Ideas and Innovation
coffee cups

We started a monthly Coffee Hour with just the department director. The goal is to gather 
staff feedback about their jobs and answer individual questions. After the first event, 
several staff members emailed stating they just wanted to meet with the director without 
their supervisors. Now, the meetings offer an opportunity for more of a one-on-one conversation without the presence of the supervisor they 
deal with day in and day out.

Ideas and Innovation
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

FSD Resources