"I tried your gluten free pizza and just
had to let you know how delicious it was.
Had I not
known that
this was gluten free, I would have thought that I was
eating a real pizza."
Coming soon...Our
new Fall Menu!
Featuring
"customer
favorites"
as well as some
new and exciting
dishes by Chef
Sam!
Click
on
camera
to
see
pictures
from
fun
times
and
past
events!
Up for a challenge? Take a few minutes to test your
IQ level on the food and
wine of Italy.
Are you an esperto (expert) or a principiante (beginner)? The quizzes come in three levels of difficulty, and are divided by subject: FOOD and WINE. Choose the quiz that is best for you and get your
score instantly.
We also do
pick-up and
delivery
trays.
Call us at 203.268.8486
for more information
Chef
Sam Recommends...
Ponzi Pinot
Gris 2009 Winemaker's
notes:
A floral nose with lime zest and green
apple, the mouth is ripe melon, clove
and citrus finishing with a perfect play
between sweetness and acidity. Fruity
and smooth.
Critical acclaim:
"Strikingly spicy, with the scents and
flavors of Bosch pears, this textural,
racy wine has a bit of citrus, pineapple
and Asian pear are woventhrough, and the
bracing acidity sets it up well for
richly sauced poultry or pasta dishes."
Wine Enthusiast
"Bright and lively, brimming with
grapefruit-scented pear and floral
flavors, lingering easily on the
slightly sappy finish. Drink now. 14,000
cases made. "
Did you know...
Pumpkin ridges are called
ribs.
Antarctica is the only
continent pumpkins can't
grown in.
One cup of pumpkin puree has
zero cholesterol.
The largest pumpkin ever
grown weighed 1,469 pounds
The world's largest pumpkin
pie weighed 2,020 pounds and
measured more than 12 feet!
It took 5 hours to bake and
produced over 3000 slices!
Pumpkins are not just
orange, you can find
pumpkins that are green,
yellow, red, white, blue,
even tan!
Pumpkins have been grown in
America for over 5,000
years.
Eighty percent of the
pumpkin supply in the United
States is available in
October.
Pumpkins are loaded with
vitamins A and B and
potassium.
Pumpkin flowers are edible.
Pumpkins are a good source
of fiber.
True
"Neapolitan Pizza"...Only
At Carl Anthony's
●
A true Neapolitan Pizza
must be made in a wood
burning oven. Gas, coal
or electric ovens do not
conform to the true
Neapolitan Pizza.
●
Use of proper
ingredients are
important. We use "00"
flour, San-Marzano
tomatoes, all natural
buffalo mozzarella,
fresh basil salt and
yeast. All of our
ingredients are imported
from Italy.
●
The art of making
hand-crafted, truly
authentic Neapolitan
pizzas is a technique
perfected by our chefs.
Every pizza is
hand-prepared with fresh
ingredients, contains a
fragrant aroma, tender
texture and a
fire-kissed crust that
is cooked at a
temperature of
approximately 800
degrees for 2 minutes.
●
The pizza should be soft
with a higher edge or
crust with some charring
or blackened blisters.
The crust should have a
touch of crunch.
"I've NEVER tasted a
better pizza! If Iwere
you, I would be there
when they fire up the
oven and treat yourself
to the best pizza you'll
ever have! "
Robert - Newtown, Ct
True
Neapolitan Pizza is
periodically on special
throughout the year...
only at
Carl Anthony's
Check back at our
website home page for
availability or call us
at 203.268.8486. "Fire Kissed" from our
wood burning ovens.
Chef
Sam's Recipe for October:
Pumpkin Ravioli
with Sage Brown Butter Sauce
Chef Sam is not only self taught,
but creates signature dishes with a “new-school”
Italian flavor that are beautifully displayed
and memorably delicious! Here's a great dish
that you can cook at your house!
Dough: 1 cup all purpose flour
1 cup semolina
2 lg eggs
pinch of salt
1/2 tsp oil
Filling: 1 canned pumpkin - 20oz.
1/8 cup grated cheese
1/4 cup heavy cream
pinch of salt
VERY small pinch of freshly grated nutmeg
Procedure for ravioli: Use
well
method or KitchenAid mixer to mix
ingredients to make dough. Roll into ball (firm)
and let sit at room temperature for 1 hour. Mix
filling ingredients in a bowl and set aside
until dough is set.
After 1 hour, roll out dough thin or use a
KitchenAid pasta maker on the #7 setting, or
second to the last thin setting.
To make ravioli using a pasta board: Lay pasta strip on board. Place 1 tsp
filling for each ravioli, cover with another
paste strip, roll it and cut up raviolis.
To make ravioli by hand: Lay out pasta strip and put a tsp of filling
every 4 inches. Lay another sheet over the top,
wash edges with egg wash, remove air from around
filling and cut into squares. See tips for
cooking pasta above.
Procedure for sauce: Heat butter over medium heat until brown.
Add chopped sage leaves. Remove from heat and
toss in cooked ravioli in same pan. Top with
grated parmesan cheese, plate and serve.
For Take Out
and Delivery
at 3 convenient locations! SHELTON
• TRUMBULL
• FAIRFIELD
225-6000
261-1939 254-3772
October Winner
$50 Dining Certificate
Kim Rapela
Congratulations!
Rate
us for a chance
to win next month! See Past Newsletters
and other Great Recipes
here!
Up for a challenge? Take a few minutes to test your
Winemaker's
notes: 
●
A true Neapolitan Pizza
must be made in a wood
burning oven. Gas, coal
or electric ovens do not
conform to the true
Neapolitan Pizza.
Chef
Sam's Recipe for October: