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Dry-Aged Rib Roast Cooking Instructions

Altomonte’s Butcher Shop uses USDA CHOICE & PRIME all-natural, dry-aged beef. Please cook or freeze within 24-36 hours of purchase. It is recommended that you remove meat from packaging & season it as soon as possible then place in a covered pan with some airflow in the coldest part of refrigerator. Pre-heat oven to 500 […]

Fresh Turkey Recipes and Tips

Follow these tips & hints for preparing your Thanksgiving turkey! Remove the outer wrapper from turkey. Remove the inner wrappings (giblets) from both the neck and chest cavities. Set aside for making gravy or stuffing, they add a ton of flavor! If the parts in the chest cavity seem to be stuck together or frozen, run […]

Maria’s Chicken Chili

Ingredients 4 cups chopped yellow onions (3 onions) 1/4 cup Altomonte’s extra virgin olive oil 2 red bell peppers, cored, seeded, and large-diced 2 yellow bell peppers, cored, seeded, and large-diced 1 green bell pepper, cored, seeded, and large-diced 2 Jalapenos, cored, seeded and chopped 1 can Cannellini beans 1 can black beans 1 can […]

Pasta E Fagioli

Ingredients: 2 tablespoons Extra Virgin Olive Oil 1/8 lb. (about 3 slices) pancetta, chopped 1 medium onion, finely chopped 1 small carrot, finely chopped 1 rib celery, finely chopped 3 large cloves garlic, chopped Coarse salt and pepper 2 (15 oz.) cans Borlotti or Cannellini beans 1-cup Altomonte’s Marinara Sauce 2 cups water 1-quart Chicken […]

Recipe: Bocconotti “Little mouthfuls”

Ingredients: Pasta Frolla Dough 3 Cups Flour ½ Cup Sugar 1 ½ Tsp Baking Powder ¼ Tsp Fine Sea Salt ¾ Cup Butter, cold 2 Eggs, lightly beaten Zest of one Lemon Special Equipment: Fluted Tartlet Tins (2 ½ “-3”) or Cupcake pan & liners Directions Combine flour, sugar, baking powder and salt in food […]

Recipe: Orecchiette con Cime di Rape “Little ears”

Ingredients: 1 lb Orecchiette Pasta 4 Filets of Anchovy, finely chopped 1.5 lbs Broccoli di Rabe, cleaned & trimmed 2 Fresh Garlic Cloves, coarsely chopped ½ Cup Extra Virgin Olive Oil Salt & Pepper, to taste Hot Pepper Flakes, to taste Pecorino-Romano Cheese, grated to taste Directions: Bring a large pot of nicely salted water […]

Recipe: Zio’s Mountain Picnic

Ingredients: 1 Extra Large Round Pane Altamura 10 Pieces Bone-In Chicken Legs and Thighs 12 Eggs, Lightly beaten 10 Red & Green Bell Peppers, cut into strips Olive Oil Garlic Salt & Pepper Directions: In large pan, fry the chicken, salt and pepper. Remove and set aside. Add more oil, add peppers, salt. When peppers […]

Amalfi Stuffed Tomatoes

Ingredients: San Marzano Plum Tomatoes Breadcrumbs Seasoned Anchovy Capers White Wine Parsley Parmigiano Olive Oil Directions: In a bowl mix bread crumbs, chopped anchovy, chopped capers, parsley, garlic, olive oil, white wine. Till wet sand consistency. Top with more grate parmigiano before oven. Bake 10-15 minutes. Variation: Spinach, Pine Nuts, Parmigiano, Ricotta. Hit Top with […]

Recipe: Nonna’s Summer Tomato Salad

Ingredients: 3 Ripe Tomatoes, cut into wedges 1 Sweet Onion, sliced 1-2 Green Peppers, chopped 4-5 Basil Leaves, torn Hot Peppers, if you like Extra Virgin Olive Oil Crusty Italian Bread Directions: Season everything with a little salt as you add it to the serving bowl. Drizzle with olive oil, give it a gentle toss. […]

Recipe: Fiori di Zucca (Fried Zucchini Bloss oms)

Ingredients: 20 Zucchini Blossoms 1 Cup Flour 1/2 Cup Cold Water 2 Eggs 2 Tbsp Locatelli ¼ Tea Salt ¼ Tea Pepper 1 Tbsp Parsley, fresh, chopped Vegetable Oil, for frying Directions: Clean the blossoms by removing the pistil, very gently rinse with water (only if needed) and dry. Prepare the batter by using a […]