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TUTTI ITALIAN SALAD DRESSING

the original recipe

1 Packet (4 Tbsp.) Tutti Italian Blend
1 Cup Extra Virgin Olive Oil
1/2 Cup White or Red Wine Vinegar

S H A K E  H A R D

suggested

2 Tbsp. Lemon Juice

2 tsp. Dijon Mustard 

Refrigerate or serve at room temperature

Ideal if prepared at least one day before serving

FAVORITE TUTTI RECIPES YEAR-ROUND

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SIMPLE GRILLED CHICKEN AND VEGETABLES 

  • Divide contents of Tutti Packet in two (appx. 4 Tbps.)

  • Use half to rub over chicken pieces 

  • Add other half to 1 cup Olive Oil and shake 

  • To bring out flavor, let both sit 4 hours to overnight

  • Chop vegetables and mix in seasoned oil 

  • Cook over medium heat, turning often

  • Baste with seasoned oil until ready 

TUTTI DRY RUBBED PORK RIBS  

  • Trim and pad dry 2 racks pork ribs. 

  • In bowl, combine 1 Packet (appx. 1/4 cup) Tutti Italian Blend with 2 TBSP Kosher Salt

  • Rub contents of bowl evenly over both racks.

  • Wrap both racks tightly with aluminum foil. Let sit refrigerated 4 hours to overnight.

    • If desired, freeze one rack for later. 

  • Bring rack to room temperature and place in oven pan. Add 1 cup apple cider vinegar, chicken broth, or beer and use foil to cover. 

  • Cook ribs 4 hours at 225 degrees. 

  • As desired, brown over grill and serve with favorite sauce mixed with remaining cooked liquid. 

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TUTTI DRY-BRINED SPATCHCOCK WHOLE CHICKEN  

  • Clean and pat dry whole chicken 

  • Breast down, use kitchen shears to remove spine

  • Use sharp knife to slice top of breastbone laterally; bird will now lay flat with pressure. 

  • Combine 1 Tutti Pack with 2 TBPS kosher salt and cover all surfaces of bird. Let sit 4 hours to overnight.

  • Preheat oven to 350 and cook in roasting pan for :45 - 1:15 minutes depending on size of bird.

    • Internal temperature should exceed 165 Fahrenheit.  

TUTTI KALUA PULLED PORK  

  • Trim and pad dry large pork butt (shoulder), 8-10 lbs. 

  • Rub generously with Liquid Smoke (2+ TBSP). 

  • Apply 1 Packet (appx. 1/4 cup) Tutti Italian Blend evenly over surface. 

  • In large pot, add 2 TBSP oil and bring to medium heat. 

  • Sear pork butt on all sides, using tongs to rotate. 

  • Cover and cook over low heat for 12 hours or until desired consistency is reached. 

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TUTTI TEXAS-STYLE CHILI  

  • In large pot, combine chopped large onion with 2 lbs. ground beef until browned

  • Add 1 packet (appx. 1/4 cup) Tutti Italian blend 

  • Add 2 TBSP ground cumin and 2 TBSP chili powder 

    • Additional spices may include ground cardamon, ground mustard, star anise, etc. to taste 

  • Add 1 can chopped tomatoes or tomato sauce plus one small can tomato paste.

  • Add liquid and cook down 1-2 hours. Strong black coffee, chicken stock, and beer are recommended. 

  • As chili reaches desired consistency, add 3 cans drained beans and 1/2 onion, chopped. 

  • Serve with green onions, grated cheese, and sour cream to taste. 

TUTTI ROTISSERIE CHICKEN SALAD  

  • Carefully remove meat from fresh warm rotisserie chicken, taking care to remove bones (appx 2 lbs.) 

  • Add 1/2 cup mayonnaise, chopped celery and onion to taste 

  • Season generously with Tutti Italian blend and mix 

  • Add scallions, cherry tomatoes, seasonal vegetables as the season provides 

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