When it comes to pasta, Shape does matter. Whether it’s catching ingredients, getting them caught in their grooves or intwined with their strands, each pasta shape has a purpose. That’s why we give numerous pasta choices to pair with your selected sauce. Everyone gets to pick their weapon of choice. Come visit us and give it a go !!
What would Italian food be without pasta? Pasta is the most widely used ingredient in Italian cooking. It comes in different shapes and sizes and can be stuffed with tasty ingredients, layered in baked dishes, or served with succulent sauces.
It can be served as the main dish or as a side dish. Whatever the occasion, great Italian food calls for the perfect pasta! At Rosedale, here are a few of our favorites:
Rigatoni – Its short tubular shape is perfect for catching delicious ingredients such as our bolognese sauce and amatriciana sauce.
Spaghetti – A classic, and the perfect pasta for twining vegetables in our primavera sauce, as well as delicious clams in our white clam sauce.
Fettuccine – With its flat, thick and lengthy shape, it is perfect for thicker sauces such as alfredo. It’s also a great pasta for getting a hearty serving while spinning your fork!
Gnocchi – This is the Italian potato pasta dumpling, perfect for pairing with meats such as our bolognese sauce or side by side with our famous meatballs or sausages.
Lasagna – Who can resist these famous long, wide noodles set between layers of ricotta cheese, a mixture of pork and beef, and topped with mozzarella cheese.
At Rosedale Brick Oven, we let you create your own perfect pasta dish, by choosing from a variety of sauces such as:
Amatriciana – A flavorful classic. Sautéed pancetta, onions, and garlic with a dash of red pepper flake and fresh basil, simmered with imported Neapolitan Roma tomatoes.
Alla Vodka – A house specialty – crushed imported Neapolitan Roma tomatoes, sautéed garlic, imported prosciutto, cream and a touch of vodka.
Rosedale’s Marinara – A light, meatless tomato sauce, using imported Neapolitan Roma tomatoes, red wine, sautéed garlic, onions and fresh basil.
White clam – Whole baby clams, sautéed with EVOO, fresh garlic, white wine, julienne onions and chopped fresh basil.
Primavera – Light flavors of garlic, EVOO and herbs with a medley of fresh garden vegetables.
Bolognese – Meat based sauce consisting of beef, pork and a tomato puree of fine ingredients.
Alfredo – A delicious mixture of Parmesan cheese, butter and cream.
Italy is known for its abundance of herbs, from basil and rosemary to oregano and thyme. Italian herbs are perfect in a wide range of both traditional and modern dishes including pasta, pizza, bruschetta, salad, soups, veal and chicken.
Basil – What would a Margherita pizza or caprese salad be without it? Flagrant and aromatic, basil (or as Italians would say “Basilico”) is often left on tables for its scent. The type used in Italian food is typically called “sweet basil”. When basil is used in cooked recipes, it is usually added at the last moment to preserve the most of its flavor. Basil is also one of the main ingredients in pesto — a green Italian oil-and-herb sauce made with basil, olive oil, garlic, and pine nuts.
Parsley – It’s not just a garnish! Parsley is also used for its light, distinctive flavor in many dishes. At Rosedale, you’ll find it in our delicious meatballs and many sauces.
Fresh rosemary and Thyme – These two ingredients assist in the marination of our famous, and much sought-after, Wings Italiano!
Combined with extra virgin olive oil, Italian herbs make the perfect dipping mix. At Rosedale, we offer this table-side, where it pairs perfectly with our crusty, homemade, Italian bread.
If you can’t tell, WE LOVE ITALIAN FOOD! We are so happy to be ble to share this with all of you. It’s truly a dream come true!
Found table-side, crushed red pepper flakes give every guest at Rosedale’s the chance to “spice it up”. Although crushed cherry peppers are also available with our dishes, red pepper flakes are always a most popular.
A dash of red pepper flakes in our Amatriciana sauce gives it the kick that makes it stand out. It can also add a delicious spice to the marinara served with your calamari or a fra diavolo sauce for your seafood pescatore dish.
Many a pizza has been dashed with red pepper flakes to add a little extra spice. However, if you really want to tingle the lips and look for your beverage, try adding a little red pepper while sauteing. The heat and oil will release all the punch these little flakes have to offer.
This is another classic Italian ingredient that’s both good and good for you! There are many health benefits you can gain from crushed red pepper.
It’s been proven that these little flakes of spicy goodness have:
- Antioxidant effects
- Anti-inflammation properties
- Metabolism boosters
- Ability to reduce the risk of stroke
- Immunity boosters
Eating something spicy is also a great way to relieve congestion. So, the next time you’re enjoying your favorite Italian dish, turn up the heat!
Heaven forbid we ever experienced the loss of garlic. This treasure is found in every Italian kitchen, sometimes next to their vitamins…and rightfully so. Not only is garlic delicious, but it’s also good for you. Garlic has been proven to be good for your heart, and has other medicinal qualities which have been used for centuries to cure ailments. Recent studies have shown that garlic can boost your immune system and lower cholesterol. Isn’t it wonderful when great tasting food turns out to be good for you? Don’t be afraid to consume as much as you like of this delicious herb!
Contrary to some beliefs, when used properly garlic does not have to overpower your dish. For amazing Italian food, fresh garlic cloves are the only way to go.
There are many ways to prepare fresh garlic.
Dry roasting – This is a quick, easy way to mellow garlic. Place the whole, unpeeled cloves into a dry skillet or frying pan over medium-high heat, stirring occasionally. Toast until the skins are golden brown. The skins will now come off easily, and the garlic is soft and ready to be chopped or minced.
Blanching – To prepare raw garlic this way, put the whole, peeled cloves in a pot of cold water and bring to a boil, then immediately take them off. Pour off the water and add fresh, cold water, bring to a boil again and remove. You can continue to repeat the process until the cloves are as soft and mellow as you would like them.
Roasting – Roasting garlic gives it sweet, wonderful flavor (and fills the kitchen with delicious aromas.) You get a wonderful golden, creamy garlic paste, which can be used for so many things!
Mincing – You typically want to leave this to someone with excellent knife skills. (Such as our proficient chefs at Rosedale!) Most chefs can cut, mince and make garlic paste all with a chef’s knife, but for those who are not trained, you may want to use a garlic press for raw cloves.
Garlic is a delicious addition to any Italian meal, and surpasses even the onion as the most used ingredient in our dishes. What would else could you expect at Rosedale…we’re cucina Italiano! It would be easier to have you look at our menu than list all our dishes where garlic is present. Let’s just say it would be high on our list of things we thank at an awards ceremony….(behind Momma and Nonna, of course!)
So good, they’ll make you cry!
When it comes to an Italian kitchen, onions are used in so many dishes, we don’t know where to start. Whether they are standing out on a salad, adding flavor and texture to a pizza, or combined with other ingredients, many of our dishes would lose their touch without the presence of onions.
The Onion Origin
Since the beginning of civilization, onions have been an important part of our diet. However, it was once believed to be a lowly vegetable because of its pungent taste. But, as we all know, over the centuries the onion has prevailed! It is now one of the most commonly consumed vegetables, and has emerged as a favorite ingredient in many recipes. Onions have the amazing ability to add flavor to an otherwise bland dish, can turn an average meal into an elegant dinner, and fill the kitchen with delicious aromas.
What Are Onions?
Practically everyone is familiar with onions, but there are probably a number of things you don’t know about this amazing vegetable.
Onions actually belong to the lily plant family. They are grown for the edible bulb, which is what you find in the produce section. Onions are typically put into two categories, “green” or “dry”.
Green onions are smaller onions, harvested before the bulb has matured. Because of early harvesting, the tops are still green.
Dry onions are also known as “mature onions”. These are harvested when the shoot has died and layers of papery thin skin cover a firm juicy flesh. There are two types of dry onions: Fresh (Spring/Summer), also called “sweet onions”, and Storage (Fall/Winter) onions.
Sweet onions have higher water content and may be served either raw or cooked. Storage onions contain less moisture and have a higher sulfur content, so they can be kept in storage for longer periods of time. The storage onion is used in cooking, providing a sharper and more flavorful taste than sweet onions.
A traditional Italian onion is the Cippoline onion. It has a flat oval shape, a brown papery skin, and ranges from 1-3 inches in size. Cippoline onions are a dry onion, with a delicately sweet flavor. They’re wonderful for roasting whole – caramelized and delicious.
So how does Rosedale Brick Oven use onions in our Italian ?
Onions are combined with pancetta in our Amatriciana sauce, which earns its place as one of our favorite dishes. Our famous marinara sauce also gets a nice assist from the onion.
Joined by garlic and other herbs, and cooked with our marinated chicken wings in our wood fired oven, onions help to give our “Wings Italiano” their name.
Flavorful onions are also used in some of our delicious seafood dishes, such as mussels marinara in white wine sauce.