Weekly Specials for the week of 8/18/08

 

                          Appetizer                          .

 

Prosciutto con Fichi  $18

Prosciutto with Figs

 

Vitello Tonnato  $17

Classic Roasted Veal with Tuna Fish Sauce

 

                          First Course                          .

 

Penne al Salmone  $19

Penne, Salmon, Brandy, Tomato, Cream

 

                          Fish & Meat                          .

 

Costata di Manzo ai Funghi  $35

Sautéed Rib Eye, Port Wine, Mushrooms

 

Coniglio alla Cacciatora  $32

Braised Rabbit with Tomato, Rosemary, Garlic, Pancetta, over Polenta

 

                          Dessert of the Day                          

.

Sorbetto Misti  $8.50

A Medley of Homemade Strawberry, Watermelon, and Nectarine Champagne

 

 

 

Specials may vary, depending on demand

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Now at Sante Ristorante, you can enjoy a delicious Italian classic, Ossobuco!  Every weekend, we are offering this wonderful veal dish to our patrons. 

 

Ossobuco alla Milanese  $36

Braised Veal Shank over Mashed Potatoes

 

We will be featuring weekly specials at Sante Ristorante regularly.  Look for weekly updates here or in your inbox, if you're on our mailing list.  To join our mailing list, please e-mail johnsante@earthlink.net.

 

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If you can’t make it to Sante on the weekends, Chef Bertoli has kindly agreed to share a recipe for Ossobuco.

 

Ossobuco alla Milanese

 

Serves 2

 

Optional:

1 medium brown onion, finely chopped

1 large carrot, coarsely chopped

1 stalk of celery, coarsely chopped

 

¼ cup olive oil 

2 veal shanks

2 cloves of garlic, finely chopped

2 anchovies

sea salt and pepper

½ cup white wine

1 tablespoon red wine vinegar

2 15oz cans whole peeled tomatoes, pureed

1 sprig of rosemary

 

Gremolata:

Zest of one lemon

Zest of one orange

2 tablespoons parsley, finely chopped

 

Heat 2 tablespoons of the olive oil over high heat and add the veal, browning on all sides.  Remove the veal, and set aside.

 

Heat 1 tablespoon of the remaining olive oil in pan.  Stir in the onion, carrot, celery, and garlic, and sauté for 3 to 5 minutes or until lightly colored.  Add the wine and vinegar and cook for 2 minutes, scraping up the brown bits from the bottom of the pan.  Add the tomatoes and rosemary.  Return the meat to the pan.  Bring the mixture to a boil, then reduce heat and simmer for 1 ½ to 2 hours.

 

Serve Ossobuco with polenta, topped with the Gremolata.