We’re family owned and operated since 1976.

Meaty Ragu Sauce from Naglee Wine Dinner

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Ingredients: 2 1/2 lbs Italian Sausage 1 rack of beef short ribs roasted 8 oz. Guanciale 1 large onion 4-5 cloves of garlic 2 jars Don Pomodoro Tomato Basil 1 can Dinapoli whole tomatoes 1 bottle wine (Red) fresh basil   Directions: Roast short ribs at 375 with salt and pepper for 45 mins. Remove from oven add wine, cover and cook for another 2 hours or until they fall apart. Then brown sausage with onions and garlic. Cut Guanciale into small pieces, in a small pan brown until crispy. Drain fat, unless you want to add to sauce. Add tomato products. Pick or cut meat from short ribs, add to tomato and stir in and
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Rib-Eye Steak and Rice Pilaf with Blue Cheese Butter from Naglee Wine Dinner

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Ingredients: Rib Eye Steak from Zanotto’s Meat Department Rice Pilaf Blue Cheese Butter: 1/2 cup butter 1/2 cup blue cheese 1 T chopped parsley 1 T fresh or dried basil 1 clove garlic (roasted)   Directions: Cook steak to your liking. Cook rice. Mix all ingredients together for blue cheese butter. Cut up steak and plate with rice pilaf and top with blue cheese butter.    
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Antipasto Platter from Naglee Wine Dinner

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Tonnino Lemon Tuna, San Giuliano Roasted Artichokes and Peppers, Castelvetrano Olives, and Supreme Brie Cheese.  
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Cilantro Lime Chicken Salad from Naglee Wine Dinner

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Ingredients: Cilantro Lime Chicken from Zanotto’s Meat Department Romaine Lettuce Avocado Grape Tomatoes Fresh Lemon Wedge Olive Oil Directions: Cook chicken and cut up. Chop up lettuce, avocado, grape tomatoes and lemon. Combine and drizzle with olive oil. Fresh zesty salad perfect for any occasion.  
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Zanotto’s stores are independently owned and operated.