We complete our review of Chef Rick Tramonto’s latest book Osteria, by putting it to the test in our own kitchens. As we had imagined, the results were inspirational and simply delicious. (Click here to see the first part of the review.)

Osteria Details
The Table of Contents features twelve sections that cover breakfast, sandwiches, soups and salads, antipasti, pizza, fish and seafood, braises, poultry and meat, side dishes, cheese, and desserts.  Rounding off the Table of Contents is a section for sources (hard to find ingredients and equipment), and a pointer to a comprehensive index.

In the Abbondanza! Kitchens
In New York, we chose to prepare Uova all’Inferno. A savory breakfast dish consisting of two eggs presented on a diavolo sauce and sprinkled with Parmigiano-Reggiano. We served this dish as recommended with toast, and we couldn’t get enough of it.

In Las Vegas, the Merluzzo Arrostito con Ceci e Aioli, took center stage at an intimate gathering. This dish features a fillet of Cod on a bed of garbanzo beans, clams and white anchovies, accompanied by a wonderfully seasoned broth. The dish was served with a Pane di Casa and the recommended wine by Sommelier Belinda Chang.

In Seattle, the selected recipe to prepare was the Sella di Vitello con Finocchio Brasato (fennel-glazed veal loin with braised fennel). A favorite of Chef Tramonto’s, is now also a favorite of four North Western residents. This veal dish proved to be aromatic, succulent and very very appealing to the dinner guests. We unfortunately did not have the time to get the sommelier recommended wines, so we opted for a Prosecco from Veneto.

Order This Great Cookbook
This book will be available for ordering or purchase on October 14th 2008. You are welcome to visit your favorite local bookstore or buy it via our direct link to the Amazon Bookstore Online.

Our Sample Menu  For A Party of Eight
If we were asked to create a sample menu for a dinner party; using nothing but the recipes in this book, we would proudly present the following: