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
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!

Filet Mignon Roast
Allow roast to come to close to room temperature. Preheat oven to 475 degrees Season roast to taste (just salt & pepper is fine) Place roast 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:
Cook roast for 45 minutes for a small one
DON’T LET ANYONE OPEN THE OVEN, NO MATTER HOW GOOD IT SMELLS! Remove roast from oven, snip the strings, discard the fat covering. 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!

Best-ever Roasted Turkey
The night before cooking; remove any giblets from the cavities and rinse your raw turkey with cool water afterwards places it in a solution of ½ cup sugar, ¾ cup salt water. Keep refrigerated in brine overnight. A large stock pot works great for this. The next day remove turkey from brine (discard brine). Pat turkey dry and rub with butter, olive oil, salt, pepper and any seasoning you would like. Stuff cavities to your liking with fresh parsley, rosemary, thyme, garlic and an apple. Roast uncovered on lowest level of the oven at a pre-heated 500 degrees for 30 minutes. Remove from oven, cover breast with double-layer foil and return to oven, reducing temperature to 350 degrees. VERY IMPORTANT- USE A THERMOMETER! Cook until a thermometer placed in the thickest part of the breast reads 161 degrees. A 14-16 pound bird should require a total of 2 to 2 ½ hours of roasting.
LET TURKEY REST loosely covered for AT LEAST 25 MINUTES BEORE CARVING.
HAPPY HOLIDAYS & ENJOY! 

 Ossobuco
6 ossibuchi (veal shank cut into 1 1/2 inch slices, with bone and marrow)
2 medium-sized zucchini
2 carrots
1 red onion, peeled
1 celery stalk
20 sprigs Italian parsley leaves
1/2 cup flour
2 tablespoons olive oil
6 tablespoons butter
1 35oz can San Marzano tomatoes
1/4 cup lukewarm beef broth
2 cups dry white wine
Salt and pepper to taste


Cut the zucchini, carrots, onion and celery into small pieces. Along with parsley, set aside in small bowl.

Tie each ossobuco all around with string. (We will be happy to do this for you, just ask our butcher.) Lightly flour each side of the meat.

Heat the butter and the oil in a casserole over medium heat and, when the butter is completely melted, add the meat and saute until golden brown on both sides (about 3 minutes each side.) Add 1/2 cup of wine and let it evaporate for about 10 minutes. Add the remaining wine and the can of tomatoes and cook for two minutes. Add the vegetables for at least 60 minutes longer.

When the meat is done it will be tender, taste for salt and pepper. Remove strings from the ossibuchi and serve.



Mozzarella Caprese Salad
I especially love this salad in the summer time when tomatoes are at their best and fresh basil is bountiful. Although it can be found on my dinner table at home at anytime.

4 Ripe tomatoes, slice
1/2 pound Altomonte's Red Roasted Peppers
12 fresh basil leaves, julienned
1 small red onion, thinly sliced
1 tablespoon Extra-Virgin Olive Oil (I love our Altomontese brand for this recipe)
1 pound Fresh Mozzarella, cut in bite size pieces
Salt and pepper to taste


Place the tomatoes and red onion in a bowl and sprinkle with basil. Add roasted peppers and olive oil. Lastly toss in mozzarella and salt and pepper to taste. Enjoy with fresh Italian brick-oven bread, my favorite with this dish.



Spaghetti Aglio e Olio con Peperoncino
(Spaghetti with Olive Oil, Garlic and hot chili peppers)

1.5lb Spaghetti
1 cup Altomontese Extra-Virgin Olive Oil
3-4 cloves fresh garlic, crushed
1 Hot chili pepper pod
3-4 sprigs fresh Parsley, finely chopped
Pepper


Bring plenty of salted water to a boil in a large pot. Cook your pasta according to the suggested cooking time. (This varies according to brand - I always cook my pasta just a little under because I like it "al dente".)

In the meantime, heat the olive oil and add the garlic and hot chili pepper. Be very careful not to let the garlic turn brown or burn. When the garlic just starts to turn a little brown, remove the pan immediately from heat.

Drain the spaghetti thoroughly and place it to your serving dish. Pour the olive oil over the pasta straight from the pan, sprinkle with black pepper, stir well and most importantly this dish should be served immediately. If desired sprinkle with Parmigianno-Reggiano cheese. Enjoy!



Tiramisu
By Maria Teresa

Literally translated this "pick-me up" dessert is absolutely decadent. I first learned to make this delicious dessert while visiting Italy many, many years ago. Since then it's become very popular in the states - one taste and you'll know why everyone loves our Tiramisu. I like to make this dessert the day before serving, this way all the flavor blend together.

3 Fresh eggs (separated)
1 Galbani Mascarpone Cheese 500gr
1 package Savoiardi Lady Fingers 500gr
3/4 cup sugar
12 cups freshly brewed espresso
Powdered Dark European Cocoa
1 small glass liqueur of your choice (I like Kahlua, Frangelica, or Sambuca)



Separate your eggs. Whip the whites only until fluffy and peaks form. Put aside. Beat the egg yolks together with sugar on high speed in a bowl until creamy and well blended. Add the Mascarpone cheese and continue to blend until well incoprated and smooth. Gently fold in the whipped egg whites and gently mix until incorporated into a smooth cream.

Place cooled coffee in a shallow pan with glass of liqueur. In another 9 x 13" baking pan (glass baking pans make a nice presentation) soak the lady fingers in coffee, turning them on both sides and line bottom of pan until covered with lady fingers. Spread a layer of cream over lady fingers and dust with cocoa. Continue this process until you reach the top of you pan. End with a layer of cream and cocoa. Refrigerate for at least two hours - preferable overnight.

Enjoy!

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