Weekly Features

You've asked for it...

Here are our FEATURES for the week
~ Mon 6/27 ~

Tortellaci alla Romana
veal filled pasta in our cream sauce with peas & prosciutto

Pappardelle Giancarlo
mini meatballs, Italian sausage & chicken medallions in our fresh pomodoro
sauce over wide egg noodles


~ Tue 6/28 ~

Cannelloni
large pasta shells filled with seasoned beef, spinach and parmigiano
topped with our bolognese and bechamele sauces

Rigatoni alla Strappicciata
mamma's pot roast made into a decadent creamy tomato sauce over rigatoni


~ Wed 6/29 ~

Ricotta Stuffed Shells
ricotta stuffed shells in our creamy tomato sauce

Pollo Marsala
chicken breast saute with Marsala, mushrooms & cream served over fettuccine



~ Thur 6/30 ~

Manicotti
large pasta shells filled with ricotta cheese & spinach and
topped with our pomodoro, panna & pesto sauces

Saltimboca alla Romana
chicken breast filled with capers, prosciutto & cheese
in a white wine cream sauce over fettuccine


~ 7/1 Fri ~

Pork Osso Buco
pork braised in veal demi-glace & our pomodoro sauce
served over pesto infused mashed potatoes

Shrimp & Andouille Ravioli
ravioli filled with shrimp & andouille sausage
in our pesto creams sauce with asparagus


~ 7/2 Sat ~

Linguini Santa Lucia
lump lobster, white wine, cream, sun dried tomatoes and basil over linguini

5 Cheese Raviloni
Jumbo ravioli filled with 5 cheeses in our pesto cream sauce

My name is Sonia Bertolone and I am the owner of Joe's Italian in Alabaster, Alabama where you can always fine your little piece of authentic Italian cooking.

Sonia & the Super Tuscan

Poggio al Tufo

Rompicollo

Maremma Toscana

2009

So I have a little bit of a reputation for being the wino of the family. What can I say, I like wine. Especially when it's good wine. I'm in no way, shape or form a wine expert. I don't even consider myself to be a wine snob, although in fairness to full disclosure, I have to admit to turning my nose to a wine or two.

So "Super Tuscan" describes any Tuscan red wine that does not adhere to traditional blending laws for the region. I once thought that Super Tuscans had to contain Sangiovese, which as it turns out, is untrue. Super Tuscans often use other grapes, especially Cabernet Sauvignon, making them ineligible for classification under the traditional rules, no DOC(G) is authenticated on these bottle. So this wine, much like me, doesn't fit into any classification, can't adhere to the rules, and is a blended to create an end result which is fanastico. I love it for it's drinkability. It's not pretentious or overbearing and goes great with food.

This blend is 60% Sangiovese and 40% Cabernet Sauvignon from the "Poggio al Tufo" estate south of Pitigliano, in the heart of "Maremma Toscana", which is located just south of Tuscany and is owned by the Tommasi family whom acquired these vines in 1997.

The Rompicollo vineyard (Italian for neck-breaker), sits upon volcanic soil rich of tufo and has a southern exposure which allows for an abundance of sunlight.

This Intense ruby red wine is fermented in temperature controlled stainless steel tanks for 10 days and then allowed to mature in Slavonian oak barrels for 12 months.

It is well balanced, with good structure, a nice length & residual fruit flavors.

Great with red meat sauce, white meats & fresh cheeses.

Available at Joe's Italian by the glass and bottle.

My name is Sonia Bertolone and I am the owner of Joe's Italian in Alabaster, Alabama where you can always fine your little piece of authentic Italian cooking.

Peach Cake

Peach Cake

If you haven't tried our Peach Cake you're missing out..
3 layers of white cake layered with
fresh local peaches, cream cheese & whipped cream frosting & peach schnapps.
Joe's only features Peach Cake while local peaches are available...

My name is Sonia Bertolone and I am the owner of Joe's Italian in Alabaster, Alabama where you can always fine your little piece of authentic Italian cooking.

Spaghetti ai pomodori crudi

It's hot. Too hot to cook really. So here's a dish that's super quick, requires minimal cooking and will send your taste buds spiraling.

This dish was always a "favorite" at our house in the summer: Spaghetti with an uncooked tomato sauce.

I recommend making this sauce a least an hour ahead of serving it, this will allow the ingredients time to marry and for all the flavors to fully develop.

Start with the best quality tomatoes that you can find, possibly from a farmer's market or from a quality grocer.

Also, some notes this being a simple dish based on raw ingredients; the freshness and quality

of the ingredients used in making the dish are crucial to the success of it. Most importantly, the tomatoes must actually taste like a fresh vine ripened tomato and must not be overly watery. If all you can is the pink, pasty super market variety tomato, do yourself a favor and pick another dish to prepare. Ask your market when local tomatoes are in, and then take advantage of tomatoes grown at the peak of the growing season.

Mamma's Spaghetti ai pomodori crudi

• 1 lb vine ripe tomatoes
• 1 lb Spaghetti ~ at Joe's Italian , we use Barilla
• 2 cloves of fresh garlic ~ freshly chopped
• 2 tbsp of kosher salt for the sauce plus more will be needed for the water used to cook the pasta.
• 1/2 cup extra virgin olive oil
• 12 fresh basil leaves ~ chopped just prior to using

1. slice tomatoes in half and chop into large mixing bowl
2. add olive oil
3. chop basil and add to tomato/olive oil mixture
4. add salt to both sauce and cooking water
5. cook Spaghetti according to package instructions or to your personal liking
6. drain pasta
7. mix together cooked pasta with uncooked tomato/basil sauce
8. enjoy immediately

No grated cheese is wanted or needed for this dish... it will simply overpower the taste of the sauce.

My name is Sonia Bertolone and I am the owner of Joe's Italian in Alabaster, Alabama where you can always fine your little piece of authentic Italian cooking.