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Road trip » Stopping for fast food on a road trip is a terrible idea, says Matt Caputo, director of marketing at Tony Caputo’s Market and Deli. He sees packing the car and heading on the road as a cause for celebration, so he prefers using the same foods that he would serve at a party at his house.
Baked kale chips
Fresh kale leaves, washed, dried and stems removed
Preheat an oven to 350 degrees. Line a non-insulated pan with parchment paper. Place kale leaves on pan. Drizzle with olive oil and sprinkle with truffle salt. Bake until edges are brown but are not burnt, 10 to 15 minutes.
Source: Wasatch Front Farmers Market
Start with Caputo’s house-made burrata cheese ($4.50 for 4 ounces) and Creminelli truffled wild boar salami ($7.15 for a half stick) on sliced baci rolls. Think of the rich, creamy burrata "as a triple cream mozzarella," he said. His store is the only one in the country to carry the limited-edition, Utah salami. "Sliced extra thick, it is easy to pass around and nosh while keeping eyes on the road," Caputo said. He also recommends Castelvetrano Sicilian olives ($2.24/lb), known for being sweet, nutty and crisp.
Caputo’s three-meat Muffaletta sandwiches ($8.25 each) made with mortadella, prosciutto cotto and Genoa salami are great on the go. "These sandwiches are ginormous so half is plenty for one person," said Caputo, adding that the meats and the ciabatta roll are easy to bite through.
For dessert, get Spanish Rabitos (99 cents each), made with dried fig, truffle and liquor filling, surrounded by a chocolate coating.
Caputo’s Market and Deli » two locations 314 W. 300 South, Salt Lake City; open Monday-Saturday, 9 a.m.-7 p.m. and Sunday, 10 a.m.-5 p.m.; and 1516 S. 1500 East, Salt Lake City; open Monday-Saturday, 8 a.m.-8 p.m. and Sunday 8 a.m.-5 p.m.
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