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Claro's Italian Markets Inc
101 W Whittier Blvd
La Habra, CA 90631
Uber
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Catering Menu
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Catering Menu
Antipasti
Antipasto Salad
Fresh lettuce, julienned cold meats and cheeses, marinated artichoke hearts, sliced black olives, cherry tomatoes and pepperoncini mixed with Italian dressing
- Small (Serves 10-12) (per tray) $28.99
- Large (Serves 20-25) (per tray) $40.99
Fresh Vegetable Tray
Variety of seasonal vegetables presented in a crystalline tray with creamy ranch dressing in the center
- Small (Serves 10-12) $25.99
- Large (Serves 20-25) $35.99
Eggplant Sandwiches
Sliced eggplant stuffed with a combination of ham, mortadella or capocollo and aged provolone breaded and baked until golden brown. Serve warm or cold. Approximately 4-6 sandwiches per pound
- Serves 20-25 (per tray) $40.99
Mini Meatballs in Sauce
Claro's own mini meatballs covered with marinara sauce. This popular antipasto is traditional and delicious. Just heat and eat! Approximately 15 mini meatballs per pound
- Serves 15-20 (per tray) $40.99
Light Country White Tray
Crystalline tray filled with creamy havarti, fresh mozzarella, sopressata salami, marinated mushrooms and spicy green olives
- Serves 15-20 $40.99
Mellow Merlot Tray
Crystalline tray offers a selection of creamy fontina, fresh romano with red peppers, marinated mushrooms, Margherita pepperoni and Kalamata olives
- Serves 15-20 $40.99
Smooth Cabernet Tray
Crystalline tray contains aged provolone, fresh romano with black peppercorns, spicy calabrese salami, marinated artichoke hearts and spicy green olives
- Serves 15-20 $40.99
Sparkling Prosecco Tray
Crystalline tray displays a beautiful selection of items including rolled prosciutto, bocconcini sticks, alpino salami, aged asiago and mild gorgonzola
- Serves 15-20 $48.99
Bocconcini Sticks
These red, white and green kabobs contain a bocconcini ball, a cherry tomato and a stuffed green olive artfully arranged on an oval tray. Italian dressing on the side can be added before serving
- 25 Sticks (per tray) $36.99
Pasta
Fresh Lasagna
Lasagna noodles layered with fresh ricotta filling, romano cheese and your selection of meat or marinara sauce. Topped with mozzarella; this is a classic favorite. Ready to heat and eat
- Serves 8-10 (per tray) $29.99
- Serve 12-15 for Only $35.99
- Serve 24-30 for Only $70.99
Baked Ziti with Ricotta and Sausage
Cut ziti is layered with fresh ricotta and cooked sausage then smothered with marinara sauce. Topped with creamy mozzarella and romano cheese. Ready to heat and eat
- Serves 15-20 (per tray) $64.99
- Make it Meatless for Only $44.99
Stuffed Jumbo Shells
Shells are plumply-filled with ricotta cheese and spinach, then covered in marinara sauce. Ready to bake
- 50 Shells (per tray) $55.99
Fresh Manicotti
We make fresh crepes, fill them with fresh whipped ricotta and romano cheese, roll them and cover with marinara sauce. Ready to heat and eat
- 20 Rolls (per tray) $44.99
Lasagna Rolls
Lasagna noodles stuffed with fresh spinach, creamy ricotta and fontina cheese; layered in marinara sauce and sprinkled with romano cheese. Just heat and eat
- 16 Pieces (per tray) $44.99
Rigatoni with Four Cheeses
Rigatoni pasta is smothered with a creamy cheese sauce. Ready to bake
- Serves 15-20 (per tray) $44.99
Bow Tie Pasta with Chicken
Bow Tie pasta and grilled chicken covered with classic Alfredo sauce. Ready to heat and eat
- Serves 15-20 (per tray) $64.99
Side Dishes and Salads
Roasted Vegetables with Pignoli
Fresh seasonal vegetables roasted with garlic, olive oil and spices with a splash of balsamic vinegar added. Topped with pignoli nuts
- Serves 15-20 (per tray) $40.99
Caesar Salad
Romaine lettuce with tomato wedges and garlic croutons
- Serves 10-12 (per tray) $24.99
- Large (Serves 20-25) for $34.99
Tossed Green Salad
Crisp iceberg lettuce, shredded carrots and purple cabbage are tossed together with cherry tomatoes and garlic croutons. Our Italian dressing with both kidney and garbanzo beans is included
- Small (Serves 10-12) $21.99
- Large (Serves 20-25) (per tray) $28.99
Eggplant Rollups
Rolled eggplant slices filled with ricotta, romano, fontina and pignoli nuts make these special. Covered with marinara sauce and cheese. Ready to heat and eat
- About 50 Pieces (per tray) $40.99
Eggplant Parmigiano
Breaded and fried, covered with marinara sauce and mozzarella cheese; these are simply delicious. Ready to heat and eat
- About 12 Pieces (per tray) $40.99
Caprese Salad
Creamy fresh mozzarella, ripe tomato slices and fresh basil arranged on a plastic platter with our own special dressing. This light, refreshing salad is as beautiful as it is delicious
- Serves 8-10 (per tray) $25.99
Meat Specialties
Chicken Parmigiano
Boneless chicken breasts are breaded and fried until golden brown. Topped with marinara sauce and mozzarella cheese. Ready to heat and eat
- About 10 Pieces (per tray) $46.99
Slow Roasted Pork with Caramelized Onions
We slow roast pork with thick onion slices and spices until it is so tender that it just pulls apart. We slice it for you and cover it with flavor. Ready to heat and eat
- Serves 8-10 (per tray) $46.99
Meatballs in Sauce
Claro's famous meatballs covered in marinara sauce. Ready to heat and eat
- About 25 Balls (per tray) $40.99
Sausage and Peppers
This classic favorite is simply the best! Just heat and eat
- About 20 Links (per tray) $40.99
Italian-Style Chicken
Prepared with garlic and romano cheese, then baked until golden brown. Heat and eat
- About 20 Pieces (per tray) $46.99
Party Sandwiches
Ring Sandwiches
Italian-style rings include ham, capocollo, mortadella, salami and provolone. Lettuce, tomatoes and our own Italian dressing. Vegetarian rings contain provolone, cheddar, swiss, Havarti, red roasted peppers, lettuce, tomatoes and Claro's Italian dressing
- Regular (Serves 8-10 People) $33.99
- Large (Serves 12-16) for Only $45.99
- Customize it for Only $50.99
- Build Your Own Custom Ring for Only $38.99
Mini Sandwich Tray
Just the thing for a small gathering or to feed the office staff. Customize them any way you like or we'll just make our traditional Italian combos. Your choice!
- Small (Serves 10-12) (per tray) $61.99
- Large (Serves 15-18) for $87.99
Box Lunches
$12.99
Perfect for almost any outing! Each box lunch contains a delicious sandwich, a small bag of chips, fruit, two cookies and a napkin. Beverage is not included. Minimum order is 10 or more, Minimum two-day notice please
Classic Long Sandwiches
Serves 5-6 per foot. Available in three and four foot lengths. Italian combo, vegetarian or customize it with your own selections
- 3 foot $65.99
- 4 foot $85.99
- Vegetarian (3 foot) $90.99
- Customize it with Your Own Selections (4 foot) $120.99
Classic Cold Cut Buffet
$10.49 per person. 25-person minimum order. Buffet includes meats, cheeses, salads, relishes and bread or rolls. Claro's provides everything except beverages and paper goods
Meats
select 3-4: roast beef, ham, salami, capocollo, turkey breast, lean pastrami and many more!
Cheeses
select 2: swiss, provolone, cheddar, yellow/white American cheese
Salads
Select 2: potato salad, classic cole slaw, pasta salad, capellini salad, cucumber salad, macaroni salad, tossed green salad or Caesar salad. Add seasonal fresh fruit or fruit delight for only $1 more per person
Relishes
black ripe olives, dill or sweet pickle chips included; you may also select one more relish from the following: red roasted peppers, pepperoncini, Italian or spicy olive salad, marinated artichokes or marinated mushrooms
Condiments
mayonnaise and mustard included
Bread or Rolls
Italian, sour dough, sweet wheat or rye breads, Italian dinner rolls
Specialty Party Trays
Italian Cold Cut Tray
Ham, capocollo, mortadella, salami and provolone cheese arranged on a round tray. Too much food?
- Makes 12-15 Sandwiches $58.99
- Make 8-10 Sandwiches and Order a Mini-Tray for $48.99
Gourmet Cold Cut Tray
Roast beef, ham, Turkey, pastrami and provolone cheese are beautifully arranged on a round tray
- Makes 12-15 Sandwiches $59.99
- Mini-Tray Makes 8-10 Sandwiches for Only $50.99
Relish Tray
Divided crystalline tray is generously filled with a selection of popular favorites: marinated mushrooms, Italian olive salad, fire roasted red peppers, black Greek olives, spicy green olives or marinated artichoke hearts…your choice!
- Small (Serves 15-20) $46.99
- Large (Serves 25-30) for $66.99
Desserts
Assorted Fresh Cookie Trays
We arrange a delightful assortment of cookies on a round platter and top it with colorful almond confetti
- About 12-15 Cookies (per lb.) $15.99
Cannoli
Made fresh to order. Cannoli are delicate horns filled with ricotta cheese that has been whipped into a sweet cream with candied fruit and chocolate chips added. Traditional Italian favorite!
- (each) $3.99
- Mini Cannoli Available for (each) $2.99
Tiramisu Tray
This creamy dessert is the perfect ending to any meal
- Serves 18-20 $50.99
Complete Dinners
Classic Italian Dinner
25 person minimum order. Includes one meat selection: meatballs in sauce or sausage and peppers. One pasta selection: lasagna, stuffed shells or baked ziti with ricotta. Classic tossed green salad. Garlic bread or rolls / butter. Assorted cookies
- (per person) $11.49
Italian-Style Chicken Dinner
25 person minimum order. Includes one meat selection: chicken parmigiana or Italian-style chicken. One pasta selection: lasagna, stuffed shells or baked ziti with ricotta. Tossed green salad. Garlic bread or rolls / butter. Mini cannoli
- (per person) $13.99
Main
Great Grandpa Joe
A Traditional Favorite! Regular Capocollo, Mortadella, Dry Salame, Provolone Cheese, Lettuce, Tomato, Sliced Pepperoncini and Oil Dressing
- Small $7.99
- Large $9.49
Grandpa Frank
Claro's Baked Ham, Regular Capocollo, Lean Toscano, Provolone Cheese, Red Roasted Peppers, and Oil Dressing
- Small $8.99
- Large $10.49
Uncle George
Regular Capocollo, Caciocavallo, Genoa Salame, Red Roasted Peppers and Oil Dressing
- Small $8.99
- Large $10.49
Uncle Bob
Lean Pastrami, Havarti Cheese, Dill Pickles and Yellow Mustard
- Small $7.99
- Large $9.49
Auntie Ree
Italian Prosciutto, Sweet Sopressata, Slicing Provolone and Oil Dressing
- Small $10.99
- Large $13.49
Cousin Caroline
Honey Turkey, Garlic Salame, Black Forest Ham, Smoked Gouda, Lettuce, Tomato and Grained Mustard
- Small $7.99
- Large $9.49
Cousin "K"
Roast Beef, Ham, Turkey, Yellow American, Lettuce, Tomato, Dill Pickles, Mayonnaise and Mustard
- Sm $7.99
- Lg $9.49
Auntie Nicole
Select up to 3 Cheeses, We'll add Fire Roasted Peppers, Lettuce, Tomato and Oil Dressing
- Small $7.99
- Large $9.49
You Call It!
You may select up to 3 meats and 1 cheese with your favorite extras
- Small $7.99
- Large $9.49
Grandma Gerry
Italian Turkey, Swiss Cheese, Lettuce, Tomato, Dill Pickles and Dijon Mustard
- Small $7.99
- Large $9.49
Auntie Mary
Kobe Roast Beef, Sharp Cheddar, Tomato, Sliced Red Onion and Horseradish Spread
- Small $9.99
- Large $11.49
Spicy Mike
Regular Capocollo, Casalingo Salame, Hot Calabrese Salame, Hot Pepper Cheese, Sliced Pepperoncini and Spicy Oil Dressing
- Small $7.99
- Large $9.49
Cousin Kara
Turkey Breast, Casalingo Salame, Swiss Cheese, Lettuce, Tomato and Mayonnaise
- Small $7.99
- Large $9.49
Uncle Kief
Roast Beef, Cajun Turkey, Hot Sopressata, Hot Pepper Cheese, Pepperoncini, Lettuce, Tomato and Oil Dressing
- Small $7.99
- Large $9.49
Uncle "B"
Blackforest Ham, Alpino Salame, Mortadella, Jack Cheese, Sliced Pepperoncini, Lettuce, Tomato and Oil Dressing
- Small $7.99
- Large $9.49
Auntie Shell
Chicken Salad Sandwich made with Chicken, Grapes, Celery, Red Onion, Pecans and Mayonnaise
- Small $9.99
- Large $11.99
Angry Joe
Hot Capocollo, Mortadella, Hot Salame, Pepperjack Cheese, Lettuce, Tomato, Sliced Pepperoncini, & Spicy Oil Dressing
- Small $7.99
- Large $9.49
OUR PLEDGE TO YOU:
We want you to have a successful party, please allow us to recommend what you will need. We want you back as a happy, satisfied customer and we will do our very best! HOT, HOT, HOT...All of the dishes that are to be served hot require that you heat them in your own ovens. We're sorry, but we do not have ovens available to heat them for you (if you are ordering food for a party in a hall or home, please check their ovens)
Disclaimer
Our price per person is a recommended price. We think that you will have enough food if you spend this amount per person. Our amounts are generous, but you know your guests better than we do. You are charged for the food by the pound, at our regular retail prices, we lay it out on the trays for no additional charge. If you would like to spend more or less, it is up to you. We can not guarantee that you'll have enough food, but we have very few problems with people saying that they didn't have enough. Please limit your selections based on the number of people that you have and let us advise you.
Main
Baby Lambs
$6.49
Imported from New Zealand, Freshly Frozen. Place Orders Early! Lb, half or whole
Leg of Lamb
Imported from New Zealand, Freshly Frozen
- Bone-In (lb) $5.49
- Boneless (lb) $5.99
Freshly Frozen-Baby Goats
Half or Whole; Traditional Favorite!
- Lb $6.99
Candoni Table Wine
Imported from Italy. Merlot, Pinot Grigio, Pinot Noir. Save Even More! Mix & match any 3 for only $24
- (each) $8.99
Mortadella
Imported from Italy. Classic or Pistachio
- Sliced (Lb) $9.99
Polly-O Whole Milk Ricotta
Old Fashioned Style
- 5 Lb Tub (each) $12.99
Sierra Ricotta
Part Skim or Whole Milk. Produced Locally!
- 4 Lb Tub (each) $9.99
Baby Swiss Cheese
Made in the USA
- Sliced (Lb) $8.99
Baccalá (Salted Cod)
Imported from Canada. A taste of tradition!
- Filet (Lb) $9.99
- Dry (Lb) $8.99
Ferrara Cannoli Shells
New York Favorite!
- Large (per dozen) $6.49
- Mini (per dozen) $4.49
Pasta Mia Jumbo Ravioli
Made fresh Locally! Freshly Frozen. Beef or Cheese
- 16 oz Package (each) $6.49
Cento Tomatoes
California Grown. Crushed — Puree — Whole Peeled. Save Even More! Mix a Case of 12 for only $22
- Can (28 oz) (each) $1.99
Divella Pasta
Imported from Italy. Free pasta Of equal or lesser value. Dozens of Cuts! Buy 3, Get 1 Free
La Monica Petite Scungilli (Conch)
Great for Antipasti and Salads!
- Can (6.5 oz) (each) $4.49
Claro's Fresh Italian Sausage
Mild, Hot, No Anise. Your Choice! Approximate 5 Lb Bags USDA Inspected - HACCP Food Safe
- Lb $3.59
Easter Specialties
Available April 9th, 10th, 11th. Limited Supply! Please Place Orders Early!
Easter Breads with Colored Eggs
- One Egg Baby Basket (each) $4.99
- One Egg Braided Cross (each) $7.49
- Three Egg Braided Ring (each) $7.99
Pastiere Wheat Pies
- (each) $8.99
Hot Cross Buns
- (each) $2.29
- Tray of Six for Only $11.99
Pizza Rustica
approx 3 Lb pies
- Lb $8.99
Soups and Antipasto
Antipasto Salad
1-2 1/2 pound bag of pre-cut prepackaged salad (they sell many types of lettuce, pick your favourite); 1 - 6 ounce jar marinated artichoke hearts (drained); 1 - 6 ounce can sliced black olives (drained); 1 - 6 ounce jar pepperoncini (drained) (whole or sliced, your choice); 4 ounces fresh deli cold cuts, sliced then julienned: mortadella, ham, salami, and provolone cheese; 6 ounces ceci beans (rinsed & drained); 6 ounces kidney beans (rinsed & drained); 1 cup extra virgin olive oil; 1/3 cup red wine vinegar; Salt and pepper to taste. Prepare the dressing first. In a small bowl, mix the olive oil and vinegar together. Salt and pepper to taste. In another large bowl, combine all the salad ingredients together and top with Italian dressing. Perfect with a small meal!
Eggplant Sandwiches
2 medium eggplants (sliced 1/2 "thick); 4 cups seasoned bread crumbs; 1/4 cup chopped fresh parsley; thinly sliced mortadella and/or capocollo; 1-7 ounce jar roasted peppers; 6 eggs (beaten); 1/4 cup grated romano cheese; sliced provolone cheese; olive oil; salt and pepper to taste. Mix breadcrumbs, cheese, and parsley together. Take two slices of eggplant and make a sandwich with one thin slice of mortadella, a slice of capocollo, then a slice of provolone. Place a piece of roasted pepper in between eggplant slices. Dip sandwich in beaten egg, then in breadcrumbs, covering well. Set on a well-oiled cookie sheet. Drizzle olive oil on top of eggplants on tray and bake in preheated 425 degree oven for 15-20 minutes (until golden on bottom), then turn over and continue baking (about 15-20 minutes more) until golden all over. Add salt and pepper to taste and serve at room temperature.
Orange Burrata Toasts
2 torpedo rolls; 1 jar Sicilian orange jam; 1 orange (for the skin ); 2-8 ounces burrata in water; 4 ounces chopped pecans or walnuts; olive oil spray. Preheat the oven to 400 degrees. Slice the torpedo rolls at an angle and place on cookie sheet. Spray lightly with olive oil spray. Place in oven and toast until lightly brown, turning once, then set aside. Prepare burrata (fresh mozzarella filled with mozzarella shreds soaked in cream) by removing it from the water and slice or break carefully into pieces about the size of your toasts. Place the burrata on top of the toasts and spoon a little of the sicilian orange jam on top. Sprinkle with chopped nuts and display on serving tray. Cut the orange peel into some curls to use as a garnish. Makes a lovely antipasto.
Pesto Pepper Bites
1-4 ounce jar basil pesto or frozen basil pesto; 8-12 ounces Danish or Swedish fontina cheese (cut in strips as needed); 1-12 ounce bag mini-multicolored bell peppers. Preheat oven to 350 degrees. Wash peppers and out lengthwise in half (do not remove the stem). Place on a cookie sheet single layer with the cut side up. Spoon a little pesto into each pepper half and add a small strip of the fontina cheese. Place tray in oven and bake for 15-25 minutes or until cheese melts and peppers are soft but not soggy. Serve while slightly warm. These can be assembled ahead of time and baked just before you are ready to serve. Simple, but delicious!
Polenta Stuffed Mini Bell Peppers
12 mini multi-colored bell peppers; 1 cup vegetable broth; 2 cups frozen corn; 2 tablespoons honey; salt and pepper to taste; 1 1/2 cups heavy cream; 3/4 cup instant polenta; 2 cups shredded sharp cheddar; 1 egg, beaten; pinch of crushed red chili. Cut the peppers in half, leaving the stems on. Remove any seeds or membrane as needed and set aside. To cook the polenta, bring heavy cream to a good simmer and then whisk in hot vegetable broth and polenta. Cook until polenta thickens, about 2-3 minutes, then remove from heat. Stir in corn and about 2/3 of the cheese. Blend in the eggs, stirring so they blend without scrambling. Add spices and allow to cool slightly. When cool to the touch, spoon into plastic bag or pastry bag. Cut a small tip of of corner of plastic bag, and begin to fill peppers. Place filled pepper on cookie sheet, polenta side up, and close enough so that they don't tip over. Top with remaining cheddar. Place in 400 degree preheated oven for about 10-15 minutes, or until cheese is lightly browned and serve. Great side dish or antipasto!
Tomato and Bean Bruschetta
1 pound loaf crusty bread cut into 1/2" slices; 1-28 ounce can carmelina chopped tomatoes (drained well and cut into small chunks); 2 tablespoons minced garlic; 1 medium red onion, diced; 1/2 cup of extra virgin olive oil; 1/4 cup of fresh sweet basil, cut in slivers salt and pepper to taste; 1 can canellini beans (drained and rinsed); 3 tablespoons balsamic vinegar. Toast bread on a grill or under broiler until golden brown. Mix tomatoes, onion, beans, basil , garlic, olive oil and vinegar together. Add salt and pepper to taste. Allow flavors to blend well at room temperature for at least 30 minutes. Spoon over toasted bread and enjoy. NOTE: This wonderful topping can be kept in sealed plastic container in refrigerator for up to 5 days, but allow it to warm to room temperature before serving.
Baked Brie Cheese
1 sheet pastry puff dough (10" x 15"); 14 ounces whole brie round; 4-6 tablespoons jam (apricot pineapple is great); 1/4 cup coarsely chopped pecans; 1 beaten egg; Non-stick cooking spray. Cut two circles out of your pastry puff dough. One should be the diameter of the brie cheese plus an extra 1/4 inch. The other cut should be the diameter of the brie with about 1 inch extra all around. Place the smaller round on a sheet pan sprayed with cooking spray. Set the unwrapped brie cheese on the top. Spoon the jam on top of the brie and sprinkle the nuts on top. Carefully cover with the larger round of the pastry puff dough. Carefully press down the top around the sides to seal in the cheese. Brush with beaten egg. Use the scraps to make some leaves to put on the top and then brush them with egg. Place cookie sheet in preheated 400 degree oven for about 20 minutes, or until lightly golden brown. Let it rest for about 5 minutes before serving.
Fried Cardune
Cardune is only available around Easter and Christmas time. Our holiday table would not be complete without fried cardune. Grandma Mary's recipe, these were Mom's favorite! 1 stalk of cardune; eggs; Claro's seasoned bread crumbs; Oil for frying; 2 fresh lemons; flour; salt and pepper. Select a stalk of cardune. Clean like you would celery, peeling any extra strings, and cut it into about 4"-6" pieces. While you are cleaning, keep a large bowl of water with a little lemon juice by your side, and put the cleaned cardune pieces in it as you go. If you don't put them in the water-juice, they will turn dark, like artichokes. Boil the pieces in large pot of boiling water with a little lemon juice in it until pieces are tender, but not mushy. The boiling time can vary from 30-90 minutes, so keep testing them to make sure they are done. They can be very stringy if not boiled enough. Drain and rinse with cold water. Prepare your coatings; one bowl with flour, one with beaten egg, and one with seasoned bread crumbs. Begin to coat the cardune, starting with flour, then eggs, then breadcrumbs. Place on paper towels until ready to fry. Fry over medium high heat in your favorite frying oil, a few at a time, until lightly golden on both sides. Drain on paper towels, salt and pepper while warm. These can be eaten warm or cold, they taste great either way. We hope that your family enjoys them as much as ours does!
Panzerotti
3 pound bag of fresh pizza dough (makes 12-15 panzerotti); 2-3 ripe tomatoes, coarsely chopped; 8 ounces mozzarella cheese, cut in pieces; 8 ounces sopressata salami, sliced thin; ricotta forte** (optional, but great to use); salt and pepper to taste; olive oil or canola oil for frying. Cut pizza dough into 12-15 pieces, form into balls and place on floured pan, dust with additional flour and cover with clean towel or plastic and allow to double in size. Flatten dough balls with your fingers and, if using ricotta forte, spread a little in the center being careful not to go to the edge. Place cheese, tomato and salami in the middle, fold over and seal the edges, making sure to seal completely. In saute pan, fill with about 2" of your preferred oil and heat over medium high heat. To test when the oil is ready place a small piece of bread in and if the oil starts to bubble right away, it's ready. Place stuffed dough pieces into the pan and fry on all sides until golden. Drain on paper towels, salt and pepper while hot, and serve warm. ** this is ricotta cheese that has been aged and has a very robust flavor. It is a specialty cheese from the southern region of Italy and not always available.
Picnic Pizzas
Eggplant Pizza: 1 medium eggplant, sliced thin; olive oil; minced garlic; chopped tomatoes; dry oregano; black pepper; grated romano cheese; 1 pound Claro's fresh pizza dough. Garden Pizza: sliced Onion; sliced fresh bell pepper; 2 fresh tomatoes; minced garlic; black pepper; dry oregano; grated romano cheese. Roll pizza dough in a ball, set on floured surface, cover and allow to proof until dough ball doubles in size. Oil the bottom of a 12" pizza pan. Roll the dough lightly and stretch to fit pizza pan top. Pour about a tablespoon of oil on dough and a nice spoon of minced garlic. Use your hand to spread around on top of dough surface, covering completely to the edges. For garden pizza, at this point, place tomatoes, then peppers and onions and romano cheese. For eggplant pizza, ladle about 8 ounces of chopped tomatoes in top, keeping about 1/2" from the edge. Layer eggplant slices on top, overlapping in a circle. Sprinkle with a good handful of romano cheese, sprinkle with pinch of oregano and black pepper. Drizzle a little olive oil on top (olive oil spray works great). Place pan into 450 degree preheated oven on lower rack. Bake for about 15 minutes, or until nicely browned. It can be eaten immediately or eaten at room temperature at your picnic, with a lovely glass of wine...buon appetito!
Prosciutto Wrapped Asparagus
20 spears fresh asparagus spears (medium size); 10 slices thinly sliced prosciutto; black pepper to taste; lemon wedges. Clean the asparagus by breaking of the cut end where it snaps. If you cut it with a knife, the woody part may remain and they are hard to chew. Wash and set aside. Put on a good size pot of water to boil. While waiting, get a good size bowl and fill it half full of water and ice. Blanch your asparagus (cook in boiling water for about 2-3 minutes) until just done but still crisp. Shock by putting directly into the ice water to cool then pat dry. Cut the prosciutto slices in half and wrap around the cooled asparagus spears, coiling to cover most of the spear. Arrange on a serving tray, sprinkle with black pepper and garnish with lemon wedges. Makes an easy and elegant antipasto!
Tuna and Pepper Bites
1-12 ounce can or jar tuna in olive oil; 1 tablespoon chopped capers; 2 minced anchovy filets; 1 tablespoon mayonnaise; 2 teaspoons wine vinegar; 1/2 teaspoon black pepper; 2-12 ounce jars Claros fire roasted peppers. Pour of extra olive oil from tuna (you may want to drain oil into small container and save it for your next salad, it has wonderful flavor!) Fork the tuna into medium size bowl. Add the capers (if purchasing the type in salt, rinse before chopping, if in brine, drain before chopping). Add anchovies, mayonnaise, vinegar and season with pepper. Mix well with fork and set aside. Drain peppers. Cut peppers into about 1" wide strips and lay out on worktable with the inside of the pepper up. They don't have to be all be the same size, just long enough so that they will roll. Place a little of your tuna mixture on each pepper, dividing the mixture so that you will have enough for all. Roll the pepper so that the tuna is in the middle and pepper surrounds the filling. Place rolls on a serving platter with the tuna side up so you can see the tuna filling. These rolls can be made a day ahead of time and refrigerated. Let them warm to room temperature before serving so that they taste their best!
Sausage Soup
1 pound Claro's sausage (casings removed); 2 potatoes, diced; 3 celery stalks, sliced; 1 medium onion, diced; 1-15 ounce can canellini beans, drained and rinsed; 1 tablespoon vegetable stock powder or vegetable boullion cubes; 8 ounces or more mixed chopped greens (radicchio, escarole, endive, kale, etc); 1 pound loaf of Italian bread (diced into 1" cubes); granulated garlic; tomatoes; 2 sliced carrots; 1-28 ounce can whole peeled; olive oil. In large stock pot over medium high heat, brown sausage. Chop with wooden spoon into small pieces while cooking. When sausage is about half cooked, add a tablespoon of olive oil to pot along with potatoes, onion, carrots, and celery. Cook for about 5-7 minutes, stirring a few times. Then add vegetable stock powder or boullion, salt (use less salt if using boullion), and pepper. Add canellini beans and tomatoes (squeeze the tomatoes a little when adding) and fill the pot with cold water until it is about 4-5 inches above ingredients. Add greens. Make sure greens are covered in water by pushing them under and allow everything to return to slow boil. This should take about 20 minutes. Stir occasionally to prevent burning, but don't over stir. While soup is cooking, place the cubes of Italian bread in a single layer on cookie sheet. Spray or drizzle lightly with olive oil. Season bread with salt, pepper, and granulated garlic. Bake in 425 degree preheated oven for about 10 minutes, or until nice and crunchy. Remove and cool. When serving soup, ladle desired serving into a bowl, place some toasted bread pieces on top, and sprinkle with grated romano cheese.
Mushroom and Spinach Braid
1 pound fresh mushrooms (sliced); 1 onion, sliced thin; 1/4 cup grated romano cheese; 2 tablespoons butter or margarine; 1 sheet pastry puff dough (12" x 18"); 2 cups fresh baby spinach leaves; 1 tablespoon garlic, minced; 6 ounces fontina cheese (shredded); salt and pepper to taste; 1 egg (beaten). In saute pan over medium high heat place butter and sliced mushrooms. Cook until slightly brown and softened. Add onions and cook another 2-3 minutes. Add spinach and cook just till it cooks down. Remove from heat and let mixture rest for about 5 minutes. Add cheeses, salt and pepper, and stir to mix. Drain any excess liquid from mixture and prepare pastry. Lay pastry puff dough on parchment lined cookie sheet. Cut angular slashes and brush edges with beaten egg. Spoon mushroom mixture on to center of dough sheet, leaving about 1/2 inch from ends and from inside cuts. Bring cuts from each edge in to the center, alternating one strip from each side, bringing to center. Brush braid with egg and place in 400 degree preheated oven for about 20 minutes, or until nicely golden. Allow to cool, slice into serving portions and enjoy.
Peppadew Pepper Bites
The South African company, Peppadew International, markets a range of Peppadew pepper products under the Peppadew brand. Their secret recipe for preserving this versatile fruit delivers a perfectly balanced sweet and spicy taste and trademark crispy texture which together have created a culinary adventure around the world. Mary Linda was introduced to these special little peppers at a friend's home and knew that she had to offer them in our stores. Here are just a few ideas for stuffing them. Be sure to buy enough, as they are really tasty. Once you start eating them, it is hard to stop! Filling Idea #1: 8 ounces softened cream cheese, 4 ounces sour cream, 1 packet of lipton soup mix. Blend all together, spoon into small plastic bag, cut tip and fill peppers. Filling Idea #2: Small piece of baby swiss or fontina cheese. Cut cheese into small piece, slide into pepper. Secure with frill pick and place on tray. Filling Idea #3: 1-6 ounce can tuna in olive oil (drained), 1 teaspoon of mayonaise, 1 teaspoon of chopped capers, black pepper ( to taste) . Mix all ingredients well and fill up the pepper. Serve at room temperature. Filling Idea #4: 8 ounces creamy goat cheese. Fill the peppers and then drizzle with a little balsamic glaze. Garnish with fresh basil leaves and enjoy!
Pita Crisps
2 packages of pita bread (plain or whole wheat); 2 cups grated romano cheese garlic salt; olive oil (spray type works easiest); black pepper. Cut pita bread rounds in half, then into wedges. Open wedges and break apart at the fold. Place onto cookie sheet, rough side up. Spray with olive oil, sprinkle with garlic salt, then generously sprinkle with romano cheese and black pepper. Place in preheated 425 degree oven for about 15-20 minutes until golden brown. Allow to cool. Offer the crisps with your favorite dip and enjoy!
Stuffed Dates
30 whole pitted dates; 30 whole almonds; 6 ounces white sharp cheddar cheese; 10 slices of pancetta (sliced medium). Slit open each date on one side. Slip in a whole almond and a small piece of cheese. Cut each slice of pancetta into three strips. Wrap stuffed date with pancetta and place on baking pan with tail ends down. Place into preheated 425 degree oven for about 5-8 minutes, or until cheese melts and pancetta browns slightly. Serve warm.
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General Info
Payment Types
All Major Cards
Cuisine
Italian
Deli
Meals
Breakfast
Lunch
Hours
Monday:
9:00am - 6:00pm
Tuesday:
9:00am - 6:00pm
Wednesday:
Closed
Thursday:
9:00am - 6:00pm
Friday:
9:00am - 6:00pm
Saturday:
9:00am - 6:00pm
Sunday:
9:00am - 2:00pm
About Us
At Claro's Italian Market, you'll find thousands of gourmet specialty food items. Many of our Italian foods are imported directly from Italy. You'll find all the ingredients you need to prepare the best gourmet Italian meals, as well as your favorite Greek, French, and Argentine foods. In addition to gourmet Italian foods, Claro's Italian Market offers Italian cooking classes, Italian recipes, and catering services.