TAMPA, Fla. — Italian Piadinas met Dan Bavaro at Oronzo. And he found a way to get it into American mouths — roll it into a burrito.
The Italian restaurant Oronzo named a burrito in honor of Tampa Bay Buccaneer Vita Vea.
Twenty percent of all the Vita Burrita sales go to the Florida Breast Cancer Foundation through the end of January. It’s a disease that affected Vea’s family.
Vita Burrita
Ingredients
- Flour tortilla, heated, so it’s pliable
- Macaroni elbows, cooked and drained
- Chicken, cooked and cubed
- Parmesan cheese sauce (see below)
- Sprinkling of pancetta
- Chili-infused honey, to taste
- Sprinkling of Parmesan reggiano
Directions
- Place drained macaroni elbows in a bowl. Use enough sauce to coat the macaroni elbows without making them soupy.
- Chef adds cubed, cooked chicken to the bowl and mixes thoroughly. (This amount is up to you. You can add more for more protein.)
- Drop into the middle of a warmed burrito, to be topped with a sprinkling of pancetta, a drizzle of Calabrian chili-infused honey and a topping of Parmesan reggiano.
- Then it’s time to fold the tortilla over the ingredients, tuck in the sides, roll and enjoy.
Parmesan Cheese Sauce
(Makes one liter, can hold in fridge for seven days)
Ingredients
- ½-pound butter
- 2 cups heavy whipping cream
- 4 cups grated Parmesan cheese
- Pinch of salt and pepper
Directions
- Melt down butter on medium heat.
- Add cream, Parmesan and salt and pepper.
- Cook on medium/low heat for 30 minutes, or until it reaches desired thickness.