Homemade pasta is like a fluffy white cloud: light, soft, tender and delicious. Good pasta makes the sauce come to life and if done correctly, forms a beautiful harmony like a great Beatles tune. About 10 years ago during a visit to Italy, I stopped at the Bottene factory in Vincenza then at Molino Caputo in Napoli. After seeing the facilities with my own eyes, I knew I could make homemade pasta, gnocchi and ravioli with the same ingredients and machines used in Italy.

I was told by all the pundits it could not be done but I would prove them wrong and succeed in making the best homemade pasta, ravioli and gnocchi in New Jersey, and possibly the entire East coast.

Pasta has been made by hand “fatto a mano” for many, many centuries with one simple recipe: flour, water, salt, and eggs if desired. But its simplicity has inherent complexities. What type of flour? Why that flour? How much water? Eggs or no eggs? Then comes the choice of machine, of which there are plenty to choose from, but only a few that process the dough with hand-like movements.

So I am going to reveal some of my own research to help pasta lovers around the world.

1. Use Caputo flour. I use Caputo “00” pasta fresca e gnocchi flour mixed with Caputo semolina flour. Based on your water, mixer, etc. you will have to judge what’s best for you. Caputo has many flours, with different millings and protein contents.
2. The machine: clearly doing it by hand with grandma’s Imperia hand crank machine is the preferred method, but when you are making pasta for busy restaurants you need something automatic. I love the Bottene machines (we own 6) because they are made very well and priced very fairly, but maybe not so well priced right now with the euro at 1.48 at the time of this writing. Bottene machines are work horses and they have a 100 different dies. The magic here is the dies (the piece that the pasta extrudes from) are all brass, a very soft metal that dings and dents and gives the pasta its identity, and more importantly makes the pasta rough so the sauce sticks to it, yummy. Buy Bottene the machines, they are worth every penny.
3. Always use sea salt.
4. Don’t be shy, an egg or two makes great pasta better.
5. Leave the dough wet, it is hard to handle and work with but makes lighter pasta.
6. When making gnocchi use impastata ricotta. It is drier than regular ricotta, so you need less flour, and use less flour for lighter gnocchi. My trick: use 1 egg per 3 pounds of cheese. Please only use Caputo gnocchi flour.

The sauce choices are unlimited: pesto, pomodoro, puttanesca, bolognese, marina, alfredo, carbonara, norma …. Sit down and decide to do it right! Bring some wholesome goodness to your family and friends. Make some homemade pasta with your favorite sauce, open a bottle of wine and float up to pasta heaven.

www.bottene.net

www.molinocaputo.it

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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.

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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

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Hello sports fans. Our Burger Night is taking a quick break on the bench so we can bring you some great specials for the start of Football Season!

Monday Night Football Specials

$10 Pizza Napoletana
$8 Calamari Fritti
$8 Wings Diavlo
$8 Meatball Sliders
$8 Mesculino Salad
$8 Rigatoni Pomodoro

$3 pints of our micro-brewed beer

These specials are good until the Monday night football game is over, or until our kitchen closes

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bringing the Burger back to Red Bank. Every Monday night starting in April, endulge in our fresh tomato and mozzarella salad, char grilled Black Angus burger, our famous sea salt shoestring fries, a pint of our homemade micro brews or glass of Principato Vini de Casa, all enjoyed in front of 12 large flat screens around our lively bar scene for $15.

We’re bringing back Burger Night this April with the addition of our delicious Tomato and Mozzarella salad. Nothing tastes better in Spring than juicy house ripened tomato, mozzarella, fresh basil, red onion and extra virgin olive oil.

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A Jersey Shore Restaurant Week Special Event

Burgers, Bloodies and Brews

April 24 from 12-3 ONE DAY ONLY

Choose a Burger made with Black Angus beef, an Award Winning Micro-brewed Beer (brewed in house) or a Bloody Mary of your choice. $12

Burgers:

“Big Vic Burger”

Grilled Black Angus beef, provolone cheese, hot peppers and sautéed onion

Served with tomato salad and French fries

PLT Burger

Grilled Black Angus beef on a house made panini roll, crisp pancetta, romaine lettuce, blue cheese

Served with tomato salad and French fries

Arugula Burger

Grilled Black Angus beef on a house made panini roll, Coach farms goat cheese and fresh arugula. Served with tomato salad and French fries

Formaggio Burger

Grilled Black Angus beef on a house made panini roll, with your choice of American, Mozzarella, Swiss or provolone cheese. Served with tomato salad and French fries

Our Beers:

Ms. Lucy’s Weimaraner Wheat
A filtered American-style wheat beer with a refreshingly clean character. Blond in color and lightly hopped with Saaz hops.

Rosie’s Tale Waggin’ Pale Ale
A classic American Pale Ale characteristically well-hopped with Cascade hops. Fermented cool for a dry, crisp quality

Basil’s Rocket Red Ale
A medium-bodied amber ale with a nice malty flavor accented with caramel malts and well-balanced with Crystal hops. 5.0% abv.

Maxwell’s Dry Stout
A classic Stout with roasted barley bitterness and a dense, creamy head. A touch of coffee adds to the rich, complex character.

Our Seasonal Beers change accordingly and include a wide array of styles. Please ask your server or bartender about our current seasonal brew.

Bloody Marys:

The Standard

Tomato juice, horseradish, Worcestershire sauce, a touch of Tabasco and salt and pepper. With Tito’s Vodka and fresh squeezed lemon and lime.

Vongole Mary

Clam juice, tomato juice, horseradish, Worcestershire sauce, a touch of Tabasco and salt and pepper. With Tito’s Vodka,fresh squeezed lemon and celery stick.

Diavlo Mary

“this one is spicy” tomato juice, horseradish, Worcestershire sauce, Tabasco, hot pepper puree and salt and pepper. With Tito’s Vodka,fresh squeezed lemon and lime.

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Every week day, we’re bringing you a different and delicious Happy Hour buffet. Complimentary with the purchase of a cocktail, beer, or glass of wine at the bar.

MONDAY- Our Famous Wings Diavlo, fresh carrots and celery sticks, blue cheese dressing, and Caesar salad

TUESDAY- Mini meatballs and Baked Ziti, house baked rolls, and Italian salad

WEDNESDAY- Malanzane parmigiana, house baked rolls, Caesar salad

THURSDAY- Chicken Cacciatorre, house baked rolls, Italian salad

FRIDAY- Our Famous Wings Diavlo, fresh carrots and celery sticks, blue cheese dressing, and Caesar salad

Cheers!

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BIG VIC’S

24^thANNIVERSARY “ROLL BACK” SPECIALS

MONDAY THRU THURSDAY IN MARCH

BIRRE & VINI

Vini di Casa: Vino Rosso – Vino Bianco  $4

Birre: a mug of Award winning house made micro brewed beer  $3

Bevande: Pepsi, seven-up, diet pepsi $1

ANTIPASTI & INSALATE

Caesar: fresh romaine, traditional Caesar dressing shaved Reggiano, ciabatta toast $6

Mesculino: mesculin greens, pignoli nuts, ceci beans, house made balsamic vinaigrette, provolone  $7

Mozzarella e Zucchini Grigliate: fresh mozzarella and grilled fresh zucchini with xv olive oil  $7

Melanzane: golden fried eggplant, filled with ricotta, topped w/ tomato sauce, ciabatta toast & basil  $7

Calamari Fritti: golden fried fresh calamari served over house made marinara sauce $7

Vongole: fresh little necks, white wine, garlic, lemon and toasted bread crumbs  $7

PIATTI DEL GIORNO

Spaghettini Pesto: House made spaghetti, rapini pesto, broccoli rabe, pignoli nuts, olive oil &

Reggiano Parmigiano  $12

Rigatoni Melanzane: House made rigatoni, filetto di pomodoro, fresh mozzarella &

crispy fried fresh eggplant  $12

Cozze Marinara: House made spaghetti, fresh black shelled mussels, pomodoro fresco, basil,

garlic & extra virgin olive oil  $14

Spaghettini and Meatballs – Big Vic’s Famous meatballs slow cooked in Italian tomato

sauce with house made spaghetti  $12

Lasagna al Forno – House made lasagna pasta, layered with ricotta and mozzarella cheeses,

baked in the oven served with ciabatta toasts  $12

Ziti e Salsiccia – Old fashion style baked ziti with crumbled Italian sausage, ricotta cheese,

parsley and Reggiano Parmigiano served with ciabatta toasts  $12

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

spinach risotto and lemon gremolata  $14

Chicken Parmigiana – Pan fried chicken cutlet (not deep fried), with fresh mozzarella,

homemade tomato sauce and house made spaghettini  $14

Sogliola Milanese – fresh hand cut filet of sole, house made bread crumbs

pan fried in extra virgin olive oil, with roasted tomato oreganata & arugula salad  $15

Salmone: Grilled Fresh Maine salmon, cannellini bean, spinach and tomato zuppetta  $15

DOLCI

Cannoli: Fresh filled chocolate cannoli, sweet cream and chocolate curls $5

Tiramisu: “pick me up” Big Vic’s recipe  $5

Torta di Mele: house baked Tuscan apple cake with powdered sugar and fresh cream  $5

Caffé, Té & Espresso:  $1

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Unfortunately, we are giving you less of one thing on Burger Night: the price. Burger Night will now be only $15. That’s your choice of three delicious soups, char grilled Black Angus burger, our famous sea salt shoestring fries, a pint of our homemade micro brews or glass of Principato Vini de Casa, all enjoyed in front of 12 large flat screens around our lively bar scene for $15.
We’re giving you exactly what you asked for, so come out every Monday to enjoy more Burger Night than ever!

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Valentines Day – 2010

AntiPasti

Mesculino
A mix of hand picked spring greens, with ceci beans, julienne red onion, provolone, house made balsamic vinaigrette, Tuscan toasts served in a country wooden bowl.
14

Caesar
Traditional Caesar, romaine lettuce hearts, Reggino – Parmigiano, Tuscan toasts served in a country wooden bowl.
13

Mozzarella Caprese
Florida vine ripe beefsteak tomatoes, hand rolled creamy fresh mozzarella, red onion, fresh basil, Sicilian olive oil and sea salt.
15

Insalata di Zucca e Mele
Roasted butternut squash, endive, walnuts, fall apples, gorgonzola, and sherry wine vinaigrette
15

Insalata di Arugula e Pera
Fresh rocket arugula, bartlett pears, red onion and shaved Parmigiano – Reggiano with lemon and extra virgin olive oil.
14

Barbuta
Fresh roasted golden and red beets, fresh string beans, red onion, Coach Farms goat cheese, Sicilian olive oil, and red wine vinegar.
14

Insalata di Gamberi
Four jumbo shrimp, baby arugula and julienne Fuji apples with a spicy cocktail sauce.
17

Calamari Fritti
Fresh calamari, lightly battered and golden fried and served with homemade tomato sauce.
15

Zuppa di Clams
Fresh littleneck clams, Italian tomato,garlic, white wine, parsley, chili flakes and toasted ciabatta bread.
16

Suprema
Classic antipasto, Prosciutto di Parma, Salumeria Biellese salami, breasola, and soppressata, fresh roasted peppers, Bella cerginola olives, Parmigiano – Reggiano, and Tuscan toasts.
serves one or two 18

Prosciutto di Parma
18 month aged Prosciutto di Parma, Parmigiano-Reggiano and cerginola olives.
16

Piatti Del Giorno

Pappardelle Bolognese
Homemade Northern Italian meat sauce, with veal, beef and pork, fennel seeds, San Marzano tomatoes, and finished with creamy mascarpone cheese.
26

Rigatoni Melanzane
House made rigatoni, fresh mozzarella, filetto di pomodoro, and crispy parmigiana coated eggplant.
24

Gnocchi Pomodoro
Housemade ricotta gnocchi, pomodoro fresca, garlic, extra virgin olive oil, roasted zucchini, fresh mozzarella and grated Parmigiano-Reggiano.
26

Rigatoni Rapini
Homemade rigatoni, fresh broccoli rabe flowers, sweet Italian sausage, San Marzano tomatoes, garlic and olive oil, finished with grated Reggiano – Parmigiano
26

Frutti di Mare
House made ” guitar string pasta” with fresh littleneck clams, calamari, baby shrimp, tomato, garlic, chilis, parsley and extra virgin olive oil.
28

Ravioli
Homemade ravioli filled with fresh lobster meat and besciamella, served with light fresh tomato sauce and crispy basil.
30

Solgiola Livorenese
Fresh hand cut filet of sole, Italian capers, garlic, extra virgin olive oil, and cockle clams with house made spaghetti.
32

Gamberi
Jumbo shrimp sauted with fresh baby artichokes, lemon, white wine and garlic seared over Sardinian fregola pasta.
32

Salmone
Grilled fresh salmon filet, fresh zucchini, yellow squash and grape tomato, extra virgin olive oil and garlic
30

Chicken Scarpariello
Pan roasted chicken, sweet Italian fennel sausage, cherry peppers, red wine vinegar, extra virgin olive oil, capers, fingerling potato, and rapini flowers.
28

Costoletta di Manzo
Slow cooked beef short rib with red wine and root vegetables, sautéed brussel sprouts, fingerling potato and pancetta.
35

Bistecca alla Fiorentina
16 ounce grilled Black Angus sirloin, Sale Mediterraneo, sauté spinach, with house made spaghettini pomodoro
38

Pizza Napoletana
Fresh mozzarella, homemade tomato sauce, Sicilian olive oil, Parmigiano – Reggiano.
18

Due to availability of fresh items. Menu is subject to change without notice.

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New Years Eve – 2009

AntiPasti

Mesculino
A mix of hand picked spring greens, with ceci beans, julienne red onion, provolone, house made balsamic vinaigrette, Tuscan toasts served in a country wooden bowl.
14

Caesar
Traditional Caesar, romaine lettuce hearts, Reggino – Parmigiano, Tuscan toasts served in a country wooden bowl.
13

Mozzarella Caprese
Florida vine ripe beefsteak tomatoes, hand rolled creamy fresh mozzarella, red onion, fresh basil, Sicilian olive oil and sea salt.
15

Insalata Di Zucca e Mele
Roasted butternut squash, endive, walnuts, fall apples, gorgonzola, and sherry wine vinaigrette
14

Barbuta
Fresh roasted golden and red beets, fresh string beans, red onion, Coach Farms goat cheese, Sicilian olive oil, and red wine vinegar.
14

Maryland Crabcake
Jumbo lump crabmeat, foccacio crusted and pan fried golden brown, spicy fire – roasted pepper remoulade and baby greens salad.
17

Calamari Fritti
Fresh calamari, lightly battered and golden fried and served with homemade tomato sauce.
15

Vongole Oreganata
Fresh littleneck clams, oreganata bread crumbs, Sicilian virgin olive oil and grilled lemon.
16

Suprema
Classic antipasto, Prosciutto di Parma, Salumeria Biellese salami, breasola, and soppressata, fresh roasted peppers, Bella cerginola olives, Parmigiano – Reggiano, and Tuscan toasts.

serves one or two
18

Piatti Del Giorno

Pappardelle Bolognese
Homemade Northern Italian meat sauce, with veal, beef and pork, fennel seeds, San Marzano tomatoes, and finished with creamy mascarpone cheese.
26

Gnocchi Pomodoro
Housemade ricotta gnocchi, pomodoro fresca, garlic, extra virgin olive oil, roasted zucchini, fresh mozzarella and grated Parmigiano-Reggiano.
26

Rigatoni Rapini
Homemade rigatoni, fresh broccoli rabe flowers, sweet Italian sausage, San Marzano tomatoes, garlic and olive oil, finished with grated Reggiano – Parmigiano
26

Ravioli
Homemade ravioli filled with beef ragu and mascarpone cheese, fresh tomato, cream and Parmigiano-Reggiano.
26

Halibut
Fresh east coast Halibut filet, fresh tomato, green and yellow zucchini with a potato croquette.
32

Chicken Scarpariello
Pan roasted chicken, sweet Italian fennel sausage, cherry peppers, red wine vinegar, extra virgin olive oil, capers, fingerling potato, and rapini flowers.
28

Solgiola Livorenese
Fresh hand cut filet of sole, Italian capers, garlic, extra virgin olive oil, and cockle clams with house made spaghetti.
30

Rotelle con Gamberi
House made wagon wheel pasta, baby shrimp, fresh escarole, cannellini beans, garlic and extra virgin olive oil.
28

Costoletta di Manzo
Slow cooked beef short rib with red wine and root vegetables, sautéed brussel sprouts, fingerling potato and pancetta.
35

Pizza Napoletana
Fresh mozzarella, homemade tomato sauce, Sicilian olive oil, Parmigiano – Reggiano.
18

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More video recipes coming soon…

Ingredients

Before you start, you’ll also need…

• Pot of boiling water for tomatoes
• Bowl of ice water
• A large appetite and preference for Fresh cooked Italian food

Take the tomatoes and remove the core using a knife.  Slice an X on the bottom of the tomato so that the skin will peel off after parboiling or blanching. Place tomatoes into a pot of boiling water for about 1 minute. Remove the tomatoes with a scooper and place them directly into the ice water. After they cool for a minute or so, take them out and peel off the skin. With the X you cut in the tomato skin before, the skin should peel off easily in four sections. After peeling the tomatoes, slice the tomatoes however you prefer (we recommend dicing them into half-inch squares) and place them in a bowl. Next, skin and dice the whole onion (we recommend a large Spanish onion). Next crush 3-4 cloves of garlic using the side of a large knife. Now you’re ready to cook.

Coat the bottom of a large pot in olive oil and add the diced onions and crushed garlic to the pot. Cook at a medium heat for 3-5 minutes until the onions are translucent and golden brown. At this point, your neighbors will smell you cooking fresh tomato sauce, so you may want to lock your doors accordingly. Add the chopped/diced tomatoes to the pot, as well at some pepper, (fresh ground works best) salt, and some chopped basil leaves. Stir pot a bit and let it cook for 5-8 minutes at a high heat, stirring occasionally.

You now have a fresh, homemade tomato based sauce (always better and fresher than a canned sauce) which can be used for a multitude of dishes in Italian cooking such as pasta, tomato based soups, chicken cacciatore, and many more. Buon Appetito!

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Red Bank River Center is sponsoring “Dine Downtown,” a restaurant promotion during the month of October. Every Tuesday and Wednesday evening in October, sixteen Red Bank restaurants will be offering special Prix Fixe menus, which include an appetizer, entrée and dessert, ranging in price from $15-$30.

Basil T’s is proud to be a participating restaurant and offers a delicious menu of all fresh and homemade food at the fixed price of $25.  Take a look at the Basil T’s Dine Downtown menu on our website and Enjoy!

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Jersey Fresh Tomatoes at Basil T's

It’s the time of year that is truly special when you’re talking about fresh tomatoes, especially in the Garden State (to be even more specific, in Red Bank).

There are two places in that hold possibly the greatest tomatoes in the world.  One of those places is San Marzano on the slopes of Mount Vesuvius in Italy.  The other location is New Jersey, and the local farms throughout the Garden State.

At Basil T’s Brewery and Italian Grill, the best Italian Restaurant in Red Bank, we get daily deliveries of Jersey tomatoes from local farmers.  They ripen in eye’s view and are used in many of our specialty salads.  The tomato bowl with Jersey tomatoes and cucumbers, red onion, calamata olives, red wine and extra virgin olive oil is an all time favorite.  The Caprese salad is an Italian summer time tradition, which  pairs Jersey tomato with hand rolled mozzarella, fresh basil, extra virgin olive oil, and a touch of sea salt.

As the tomatoes ripen more fully, they make their way to the kitchen and into every tomato based sauce that we make (how Italian food was meant to be— homemade).

Come enjoy a summer time favorite, were fresh is fresh and homemade is really homemade at The Original Basil T’s Brewery and Italian Grill in Red Bank New Jersey;  home of the best tomatoes and Italian food this side of Mount Vesuvius.

Check out the whole menu and more at BasilT.com

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