Every month we update the site with a new newsletter. In them you’ll find information about our specials for that month and sometimes we also feature a recipe. Please check back often for updates! Click below.
Welcome to the Altomonte’s Blog
We are happy to have you here! Please check back often for updated recipes and news.
Maccheroni Calabrese
Maccheroni Calabrese. Each one is rolled by hand using a tiny, wooden straw/skewer. It carves a hold in the center which allows all the sauce to get stuck in the middle. Mmm. I remember both my grandmothers would sit across from each other with a large, wooden board on their laps, they would roll and gossip away.
Posted in Recipes
Leave a comment
Lentil Soup- for Luck in the New Year!
In Italy, lentils are served at New Year's as a symbol of good luck and prosperity because they resemble tiny coins.
Lentil Soup
- 2 tablespoons olive oil
- 2 cups small diced onions
- 1 cup small diced celery
- 1 cup small diced carrots
- Salt
- Freshly ground black pepper
- 2 tablespoons chopped garlic
- 2 bay leaves
- 2 quarts chicken stock
- 1 whole small coteghino
- 1 pound lentils
- 2 tablespoons chopped parsley
Directions
Prepare the coteghino according to package directions which is usually: bring large pot of water to boil, add the whole coteghino in foil and boil for 20 minutes. In a large saucepan, over medium heat, add the oil. When the oil is hot, add the onions, celery, and carrots. Season with salt and pepper. Sauté for 4 minutes. Add the garlic and bay leaves. Sauté for 1 minute. Add the stock. Bring the liquid to a boil. Add the lentils and continue cook for 25 to 30 minutes or until the lentils are tender. Remove from the heat and stir in the parsley. Reseason with salt and pepper if needed. Remove the coteghino from water and slice into 1/2” slices. Add the coteghino slices back into the soup. Ladle the soup into individual serving bowls with coteghino and serve with crusty bread.
Posted in New Year's
Leave a comment
Cippollini onions
Cippollini onions- these are wild so they are quite bitter. Definetley an aquired taste but always on our table at this time of year.
Posted in Christmas
Leave a comment
Zafarani Chruschi
Zafarani Chruschi: total Calabrian dialect translated, ‘crisp peppers’. These are strung by hand (they start out green) and hung to dry after the garden’s summer bounty. In the winter month they are then flash fried in olive oil and sprinkled with salt. Better than any potato chip you will ever have.
Posted in Recipes
Leave a comment
Natale a Casa Nostra
Family Christmas Traditions from our Calabrian roots…Fichi pregni or ‘pregnant figs’. I remember watching my maternal grandmother every year around this time stuffing them with a piece of walnut & orange rind. Then she would squash them down with her hands before baking them at 350 until golden. The smell of them baking, in particular, brings me right back. Nice, delciious memories.
Posted in Christmas, Recipes
Leave a comment
Let’s talk Turkey!
We are now accepting orders for our fresh, all-natural, local turkeys!
Sizing: 10-12lbs, 12-14lbs, 14-16lbs, 16-18lbs, 18-20lbs, 20-22lbs, 22-24lbs, 24-26lbs, 26-28lbs, 28-30lbs. Please call store of pick-up to place your order.
Posted in Thanksgiving
Leave a comment
Our Recipes
Below you will find some extra-ordinary Italian recipes that will delight all those who try them! Don’t forget to check back for new recipes. Visit Altomonte’s for all of your ingredients to make these delicious recipes!
Prime Rib Roast
Allow roast to come to close to room temperature. Preheat oven to 450 degrees Season roast to taste (just salt & pepper is fine) Place roast on its ribs in a shallow roasting pan. Put about ¾ to 1 inch tap water in roasting pan (Heat seeks moisture, better to get it from the water that the roast, plus, it will keep the fat drippings from smoking up the kitchen when they hit the hot dry pan)
Place roast on middle rack in the oven cook roast:
2-3 ribs: 1 hour 45 minutes
4 ribs: 2 hours 15 minutes
5 ribs: 2 hours 45 minutes
6 ribs: 3 hours
7-8 ribs: 3 hours 15 minutes
After about 1 hour, reduce temperature to 400 regardless of size and DON’T LET ANYONE OPEN THE OVEN, NO MATTER HOW GOOD IT SMELLS! Remove roast from oven, snip the strings, the rack of bones will fall off (place rib bones back in the oven and roast for another half hour, they are a real treat- or freeze them for another meal) Slice the roast to desired thickness (thinner is better) …Serve immediately. Roast should be hot pink rare inside- should some of your guests prefer no red, simply heat the au jus in saucepan and dip the slices in the au jus just for a few seconds and the red will disappear-
Everyone will be happy!
ENJOY THE ROAST
Posted in Recipes
Leave a comment
