Join us the week of March 14 – 20 in Celebration of Saint Josephs Day

We will be serving St. Josephs Pasta all week

Saint Josephs Day March 19, 2010

A note from Victor Rallo Jr.

My Father loved this day and would always cook a feast for family and friends. I grew up eating pasta con sarde and the traditional sfinge on St. Josephs day. After my father passed away in 2002 I promised to keep the tradition alive, please join us and enjoy this special occasion.

Customs of the Day

St. Joseph’s Day is a big Feast for Italians because in the Middle Ages, God, through St. Joseph’s intercessions, saved the Sicilians from a very serious drought. So in his honor, the custom is for all to wear red, in the same way that green is worn on St. Patrick’s Day.

Today, after Mass (at least in parishes with large Italian populations), a big altar (“la tavola di San Giuse” or “St. Joseph’s Table”) is laden with food contributed by everyone (note that all these St. Joseph celebrations might take place on the nearest, most convenient weekend). Different Italian regions celebrate this day differently, but all involve special meatless foods: minestrone, pasta with breadcrumbs (the breadcrumbs symbolize the sawdust that would have covered St. Joseph’s floor), seafood, Sfinge di San Giuseppe, and, always, fava beans, which are considered “lucky” because during the drought, the fava thrived while other crops failed (recipes below).

The table — which is always blessed by a priest — will be in three tiers, symbolizing the Most Holy Trinity. The top tier will hold a statue of St. Joseph surrounded by flowers and greenery. The other tiers might hold, in addition to the food: flowers (especially lilies); candles; figurines and symbolic breads and pastries shaped like a monstrance, chalices, fishes, doves, baskets, St. Joseph’s staff, lilies, the Sacred and Immaculate Hearts, carpentry tools, etc.; 12 fishes symbolizing the 12 Apostles; wine symbolizing the miracle at Cana; pineapple symbolizing hospitality; lemons for “luck”; bread and wine (symbolizing the Last Supper); and pictures of the dead. There will also be a basket in which the faithful place prayer petitions.

The cry “Viva la tavola di San Giuse!” begins the feasting and is heard throughout the day. When the eating is done, the St. Joseph’s altar is smashed, and then three children dressed as the Holy Family will knock on three doors, asking for shelter. They will be refused at the first two, and welcomed at the third, in memory of the Holy Family’s seeking of hospitality just before Christ was born. This re-enactment is called “Tupa Tupa,” meaning “Knock Knock.”

The day ends with each participant taking home a bag that might be filled with bread, fruit, pastries, cookies, a medal of St. Joseph, a Holy Card and/or a blessed fava bean. Keep your “lucky bean,” and let it remind you to pray to St. Joseph. (The Litany of St. Joseph would be most appropriate today! You can download the Litany, in Microsoft Word .doc format, in English and in Latin).

Recipes:

Pasta di San Giuseppe (pasta with breadcrumbs that symbolize sawdust)

Bucatini or Perciatelli pasta

Sauce:
2 TBSP olive oil
5 cloves garlic, chopped
pinch of red pepper flakes
2 cups chopped fresh fennel
2 cups crushed tomatoes
2 TBSP tomato paste
1 TBSP chopped fresh basil
4 cans of drained, skinless, boneless sardines

Heat oil in large pot, and saute in it the garlic and pepper flakes. Add the fennel, tomatoes, paste, and basil. Cover and let simmer 30 minutes ’til fennel is tender. Add the sardines and simmer a few more minutes.

Topping:
1 TBSP olive oil
1 cup fine homemade breadcrumbs

Heat oil, and add crumbs and heat until golden brown. Pour sauce over the pasta, then sprinkle with the breadcrumbs.
Traditional St. Josephs Reading

Sermon 2, On St Joseph
By St. Bernardine of Siena

This is the general rule that applies to all individual graces given to a rational creature. Whenever divine grace selects someone to receive a particular grace, or some especially favoured position, all the gifts for his state are given to that person, and. enrich him abundantly.

This is especially true of that holy man Joseph, the supposed father of our Lord Jesus Christ, and true husband of the queen of the world and of the angels. He was chosen by the eternal Father to be the faithful foster-parent and guardian of the most precious treasures of God, his Son and his spouse. This was the task which he so faithfully carried out. For this, the Lord said to him, “Good and faithful servant, enter into the joy of your Lord.”

A comparison can be made between Joseph and the whole Church of Christ. Joseph was the specially chosen man through whom and under whom Christ entered the world fittingly and in an appropriate way. So, if the whole Church is in the debt of the Virgin Mary, since, through her, it was able to receive the Christ, surely after her, it also owes to Joseph special thanks and veneration.

For he it is who marks the closing of the old testament. In him the dignity of the prophets and patriarchs achieves its promised fulfilment. Moreover; he alone possessed in the flesh what God in his goodness promised to them over and again.

It is beyond doubt that Christ did not deny to Joseph in heaven that intimacy, respect, and high honour which he showed to him as to a father during his own human life, but rather completed and perfected it. Justifiably the words of the Lord should be applied to him, “Enter into the joy of your Lord.” Although it is the joy of eternal happiness that comes into the heart of man, the Lord prefers to say to him “enter into joy”. The mystical implication is that this joy is not just inside man, but surrounds him everywhere and absorbs him, as if he were plunged in an infinite abyss.

Therefore be mindful of us, blessed Joseph, and intercede for us with Him Whom men thought to be your Son. Win for us the favour of the most Blessed Virgin your spouse, the mother of Him Who lives and reigns with the Holy Spirit through ages unending. Amen.

 

Jersey Shore Restaurant Week 2011

April 1-10

3 Course Pre-Fixe Dinner $30.10

ANTIPASTI & INSALATE

Caesar: fresh romaine, traditional Caesar dressing shaved Reggiano, foccaccia toast

Escarola: crisp escarole, granny smith apples, candied walnuts and shaved provolone

 

Peperoni: Bufala mozzarella and house roasted peppers with extra virgin olive oil, fresh basil & ciabatta toast

 

Cozze: fresh black shell mussels, garlic, white wine, ceci beans, Italian parsley

 

Calamari: golden fried calamari, with homemade marinara sauce

 

PIATTI DEL GIORNO

 

Rigatoni Melanzane: House made rigatoni, crispy Parmigiana coated eggplant, filetto di pomodoro and fresh mozzarella

Frutti di Mare: House made chitarra pasta, mussels, clams, calamari, pomodoro fresco, basil &

extra virgin olive oil

 

Malfadine Bolognese : Northern Italian meat sauce with veal, beef and pork over house made ruffled papardelle and finshed with mascarpone cheese

 

Scarpariello – Bell and Evans Frenched chicken breast, Italian sausage, hot peppers, capers, olive oil and red wine vinegar, served over rapini flowers and fingerling potatoes

 

Pollo Francese – Tender chicken cutlet, white wine, capers and lemon with creamy

spinach risotto and lemon gremolata

 

Sogliola Milanese – Fresh hand cut filet of sole, breaded and pan fried in extra virgin olive oil, arugula and red onion salad, beefsteak tomato and grilled lemon

 

Salmone – Grilled King Salmon filet, with sautéed fresh Swiss chard and golden and red beet salad

Saltimbocca – Pork tenderloin pounded thin with Prosciutto di Parma, fresh sage, sauté escarole, and crispy fingerling potato

 

Costata di Manzo – Slow roasted beef short rib, with root vegetables and Chianti wine, sweet potato puree and brussel sprouts with pancetta

 

 

DOLCI

Cannoli– Miniature chocolate and traditional cannoli filled with homemade cannoli cream

Panna Cotta– Vanilla Italian custard, with fresh berries

 

Tiramisu – The classic “pick me up” espresso mascarpone custard with lady fingers, milk chocolate and fresh cream

No substitutions
Gratuity added to parties of 6 or more
Menu Subject to Change Without Notice

Served Until 7pm on Saturday

The Waiting Game: Age Worthy Brunello di Montalcino., Chianti Classico and Vino Nobile di Montepulciano – New York City, February 9, 2011 with Kevin Zraly

A Brief Introduction by Bobby Rallo

My brother, Victor, decided that we should head to New York City for a prestigious wine tasting of Chianti Classico, Vino Nobile di Montepulciano, and Brunello di Montalcino hosted by the author and creator of Windows on the World Wine Course, Kevin Zraly. But first, we had to make the commute to NY with our pal, Anthony Cammaratta, and a large eggplant parmigiano for his staff at Salvatore Ferragamo. It was an interesting commute, to say the least! Cars, planes, trains, busses and stairs, we managed to get to our destination…with large eggplant parmigiano in tow.

After a light breakfast and coffee, we arrived at the Hilton for a very elegant wine tasting. (Although, if I may add, the staff at Basil’s knows how to pour and serve wine better)! The wine flights selected by Zraly from a blind tasting he did in Italy were his 12 favorites and were as follows (top 9): Vic and Bobby’s Ranking

4 things you can taste: sweet, sour, bitter, salt. No salt in wine,what’s left: sour, bitter and sweet.
10,000 known smells, 200 smells in wine. The nose is a very important part of wine tasting.

La Madonnia. Chianto Classico DOCG 2007 Riserva $20 rated #3
90% Sangiovese, 5% Merlot and Colorino
Exceptional vintage fresh cherry, clear, excellent color, tannins and a very dry to the finish, very acidic. Sometimes the first wine you taste especially Sangiovese is very acidic should taste with food. First wine tasted light to medium body

Fontodi, Chianti Classico DOCG 2007 Riserva “Vigna del Sorbo $60 rated #2
100% Sangiovese Greater extraction then first wine
Nose was pretty, fresh cherry and black fruit. Dry on the finish with balanced acidity and fruit. You feel the tannins you cannot taste tannins. Medium to full bodied.

Castello di Ama, Chianti Classico DOCG 2007 Retail $45 rated #1
80% Sangiovese 20% Malvasia Nero, Cabernet Franc and Pinot Nero
Mushrooms, musky nose, dry and full bodied. Cherries, color slightly unfiltered, powerful, fruit, balanced acidity and tannins. Blackberries in the finish on the back of the tongue. Probably the best Chianti of the three for aging.

Salchero Vino Nobile di Montepulcino 2007 $35. 50,000 bottles100% Sangiovese
Exceptional year. Light to medium body. Black pepper and spice on the palate less tannic and acidic then Chianti. Tannins dried out my mouth. Cherries very tannic, great age ability.
Riserva In Italy the age is guaranteed by the DOCG. California and France Riserva has no aging rules.

La Baccesca Vino Nobile di Montepulciano 2007 $27 190,000 Rated #2
90% Sangiovese, 10% Merlot
Exceptional year. Alcohol in the nose, elegance in fruit. Ample tannins that blocked out fruit in the wine. Tight fisted, not ready to drink. Very good age ability

Poliziano, Vino Nobile di Montepulciano 2007 $31 180,000 bottles Rated #1
80% Sangiovese, 20% Colorino, Canaiolo, Merlot
Exceptional year, great maturity in the nose nice toasty smell. Deep dark and extracted full of fruit. Leather, great balance and an explosion of fruit. Long tannins at the end in the back of the palate.

Pinino, Brunello di Montalcino DOCG 2006 $60 41,000 bottles Rated #2
Lightest color, fresh cherry and great fruit and oak. Medium acidity and oak tannins. Buttery and refreshingly elegant.

Castelgiocondo, Brunello di Montalcino DOCG 2006 $65 230,000 bottles Rated #3
Fennel notes in the nose bright and vibrant color. Very round with nice fruit, higher tannic acid and oak tannins. This wine needs more time in the bottle. Remember good Brunello’s can age for 20-30 years.

Uccelliera Brunello di Montalcino DOCG 2006 $62 22,500 bottles Rated #1 Best of current vintages
Deepest in color and complexity, Musty leather nose with nice balance of fruit. Very deep extraction with up front fruit, total balance of fruit, acid and tannins. Best wine tasted. Extremely long Finish bottles Andrea Cotonesi is a friend and I believe him to be one of the best up and coming winemakers in Montalcino.

Principe Corsini Fattoria Le Corti Chianti Classico DOCG Riserva Don Tommaso 1999 (1.5 liter) $150 1,200 bottles Best Chianti
Smoky oak (oxidation) in a good way round and elegant with tons of fruit and still very acidic and with pronounced oak tannins. Ready to drink, excellent wine and drinks perfectly today!!!

Dei Vino Nobile di Montpulciano DOCG 1999 Riserva $145
Subtle leather, more cherry fruit, autumn leaves, tar like, an aged wine with tons of fruit, and tons of tannins still very young for its age. Great elegance.
Col D’Orcia Brunello di Montalcino DOCG 1991 $200 Best of the Tasting
The oldest wine tasted today, to me this is exactly how Brunello should age! Mushrooms in the nose, color is still excellent. Ready to drink, tannins and acidity in balance with fruit. Ready today or age with grace for 10 more years. Absolutely delicious.