Fresh and domestic. This Swordfish is our catch of the week. Grilled and served in a lemon butter sauce with sides of fresh garden vegetables and mashed potatoes.
Our delicious Triple Tail seafood special of the week. Fresh from the Gulf, this domestic fish is very mild with a delicious texture. Prepared in our Francaise sauce and served with a side of pasta or fresh garden vegetables.
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!
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!)
Fruit such as tomatoes, eggplant, string beans and squash are often mistaken for vegetables because they are used in savory cooking. Grocery stores and cookbooks only add to the confusion by labeling and organizing produce according to culinary usage, rather than botanical classification. A basic rule of thumb: if the edible plant in question has seeds in it, it’s probably a fruit.
Fresh, fresh, fresh is the only way to go. Italians use many fruits and vegetables in their cooking, making Italian food not only flavorful, but one of the healthiest types of cuisines. The types of fruits and veggies used are what characterizes the regional differences in Italian food.
Southern Italian – Because the South is much warmer, with a much longer growing season, southern Italians use fruits that thrive under warmer conditions (like tomatoes!) For this reason, many dishes with red sauces are more popular in Southern Italian cuisine than Northern. Some other popular Southern fruits and vegetables include eggplant and broccoli rabe.
Northern Italian – In the Northern regions of Italy, vegetables that thrive in cooler temperatures and less sunlight are more popular. Some of these include:
- Head cabbages
- Black leaf kale
In both Italy and America, there are many fruits and vegetables that are used in fine Italian cooking. For example:
Eggplant – This is a versatile fruit, used in a variety of Italian dishes, and is one of the most prominent staples of Southern Italian cooking. It can have a slightly bitter taste when raw, but when it is cooked, it becomes very tender with a rich, complex flavor.
Greens (spinach, kale, chard, endive, escarole, chicory, etc) – Italian cooking uses greens that are flavorful and loaded with nutrients. The many greens that are a part of the Italian diet are also a great way to incorporate flavor and nutrition into the American diet. Radicchio or endive are popular in Italian cooking, but are also served raw in salads for tasty side dish.
Sweet bell peppers – These delicious peppers are used throughout Italy and are popular in the United States as well. Sweet bell peppers are wonderful for adding color, flavor, and nutrition to any fine Italian dish.
Pasta primavera without fresh veggies? Unheard of. And what’s an Insalata without fresh veggies…well, not Insalata for one thing. Broccoli rabe, spinach, portobello mushrooms, zucchini, arugula, squash, escarole, cucumbers, tomatoes…the list goes on and on. Rest assured that you’re eating healthy when enjoying our fruit and veggie dishes.
Is it the color? The flavor? The versatility? What is it about the tomato that makes it a staple of every Italian kitchen? Let’s begin with a little history.
According to Wikipedia, the recorded history of tomatoes in Italy dates back to October 31, 1548.
It was said, on that date, the grand duke of Tuscany wrote to the Medici private secretary informing him that the basket of tomatoes sent from the duke’s Florentine estate at Torre del Gallo “had arrived safely.”
Soon after their arrival in Italy, tomatoes were primarily grown as ornamental plants and “were to be sought only for their beauty”, according to the Florentine aristocrat Giovanvettorio Soderini.
At this time, they were grown only in gardens or flower beds. What a shame! Because tomatoes have an ability to mutate and create new, different varieties, they successfully spread throughout Italy.
So many kinds. So many styles. Which to use or how to use them, that is the question. Here are just a few of our favorite ways to enjoy the almighty tomato at Rosedale Brick Oven:
Fresh Garden Tomatoes
Cut thick and layered between fresh basil and fresh mozzarella cheese in a caprese salad…it’s heavenly.
Enjoy them diced and put over a fresh salad or mouth-watering pizza. Bruschetta, with its diced garden tomatoes is an all-time favorite.
San Marzano Tomatoes
San Marzano are the best Italian tomatoes in our opinion. These plum tomatoes are the only tomato accepted by Italian pizza makers (pizzaioli) in Napoli.
We use only the actual tomatoes in our wood fired pizzas for that authentic Napoli taste. These thick, sweet fruits are used in all our pasta dishes as well as our meatballs’ sauces.