Under the Tuscan Sun Burger

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Sofficella and Roasted Peppers
*five tablespoons Colavita Extra Virgin Olive Oil
*two tablespoons loosely packed chopped basil
*one clove garlic, pressed
*dash of salt
*dash of freshly ground pepper
12-1 oz. slices sofficella (beefsteak tomato-sized fresh mozzerella cheese)
three bottled whole Italian-style roasted red peppers packed in water (about one 12 oz. bottle), rinsed and halved
Tomato Basil Butter
one and a half sticks of butter at room temperature (12 tablespoons)
*two cloves of garlic, coarsely chopped
*1/4 teaspoon salt
*two tablespoons freshly ground pepper
*two tablespoons packed basil, thinly sliced
three tablespoons double concentrated tomato paste from a tube *one tablespoon Colavita Extra Virgin Olive Oil
two pounds ground chicken
*1/2 teaspoon salt
*1/2 teaspoon freshly ground pepper
two tablespoons chopped fresh oregano
*two tablespoons chopped fresh basil
*two tablespoons Colavita Extra Virgin Olive Oil
1/2 cup panko (Japanese bread crumbs)
Remaining Ingredients
vegetable oil for brushing the grill
12 zucchini slices, 1/4 inch thick, sliced lengthwise (about three small zucchini)
*reserved olive oil from sofficella and peppers
six ciabatta rolls approximately four inches in length, cut in half horizontally
six thin slices procuitto, chopped
six tablespoons parmigiano reggiano shavings
*Please note that the total number of ingredients is 16. I have asterisked those ingredients that are listed more than once.



Heat a gas grill to medium-high heat. To make the sofficella and roasted peppers, combine the olive oil, basil, garlic, salt, and pepper in a small bowl. Brush both sides of the sofficella and peppers lightly with the olive oil mixture. Reserve any remaining olive oil mixture. Stack the sofficella and peppers in a medium bowl. Cover and set aside at room temperature. To make the tomato basil butter, combine the butter, garlic, salt, pepper, basil, tomato paste, and olive oil in a food processor. Pulse until all ingredients are smooth and combined. Transfer to a small bowl and set aside at room temperature. To make the patties, place the chicken in a large shallow bowl. Add the salt, pepper, oregano, basil, olive oil, and panko. Handling as little as possible to avoid compacting, mix well. Divide the mixture into six equal portions and form the portions into patties to fit the rolls. Place the patties on a wax paper lined platter and set aside. When the grill is ready, brush the grill rack with vegetable oil. Place the zucchini slices on the grill and grill about two minutes. Turn the slices and brush the grilled sides with the reserved olive oil mixture from the sofficella and peppers. Grill another two minutes or until crisp tender. Remove zucchini from the grill, wrap in foil and set aside. Rebrush the grill rack with vegetable oil if necessary and place patties on the rack, cover, and cook, turning once, just until the juices run clear when the patties are pierced in the center, about four minutes on each side. During the last few minutes of cooking, place the foil wrapped zucchini on the outer edge of the rack as well as the ciabatta rolls, cut side down, to toast lightlly. To assemble, generously spread the tomato basil butter on each cut side of the ciabatta rolls. On the six roll bottoms, layer in the following order; two zucchini slices (trim ends to fit roll, if necessary), one slice chopped procuitto, one tablespoon parmigiano reggiano shavings, one chicken patty, one pepper half, two slices sofficella, and the roll tops. Cut each burger in half to showcase the beautiful layers and colors and serve immediately.