Bertucci's Corporation, a casual-dining chain, owns a collection of full-service Italian restaurants that operate under the name "Bertucci's Brick Oven Pizzeria." During the early years of the 21st century there were roughly 80 Bertucci's restaurants scattered throughout the northeastern United States, each of which featured wood-fired brick ovens, which cook hotter than conventional pizza ovens, and served Tuscan-styled food, including gourmet pizzas, salads, soups, seafood, and pasta dishes. Founded in suburban Boston by Joseph Crugnale, Bertucci's expanded quickly during the 1980s and 1990s, growing from a single restaurant in 1981 to a sprawling restaurant chain by the mid-1990s. N.E. Restaurant Co. Inc., Bertucci's owner since 1998, adopted the Bertucci's name in 2001.




Mediterranean Pesto Salmon Salad

Basil pesto grilled salmon flaked over a green salad 
with roasted zucchini and eggplant, sun-dried tomatoes, 
roasted peppers, capers, basil and white beans 
in a balsamic dressing with house made garlic croutons.

To make this Bertucci's dish at home see the sidebar for how to make the Roasted Tuscan Vegetable Recipe.  Grill the salmon and brush with pesto from a jar.  Balsamic vinaigrette is readily available at any grocery store.

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