Black Angus NY Strip Antonio’s Boneless Chicken Antonio’s Stuffed Fresh Red Grouper Aged 6 Weeks Breast Stuffed $8.99 Each Tenderloin $8.99 Each Delicious Fish Never Frozen Only $9.67 Per/lb Reg. $10.99 Only $20.97 Reg. $23.70 Per/lb Market Grocery Sale Prices Effective 4/9-4/15 Antoniosonline.com (407)645-1039

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Stuffed With Arugula, Pepperonata, Antonio’s Delivers Ground Sausage, Mozzarella & Red Pepper Stuffed With Red Onion, Gorgonzola, Order Online Now Flakes Spinach, Walnuts, Pancetta & Fresh Dill Curbside Pick-up Organic Tomatoes Fresh Challah Rolls Boil In A Bag Entrées Mushrooms Black Pearl & Only $3.00 Per/lb 10 Per Bag Only $5.00 Salmon W/Veggies, Chicken & Artichoke King Oyster Only $15.00 Per/lb Available On To-go Local Waterkist Farm Chicken Pizzaiola, Short Ribs & Polenta Café Downstairs • For Delivery Go To Our Website & Order Online • For Pick-Up Or Curbside Service Call (407)645- 1039 Menus Are On Website • Come Inside Or We Will Bring To You Red Leaf Butter Lettuce Antonio’sntonio’s BonelessBoneless Chicken Breast New Zealand Rack of Lamb Antonio’s Applewood Smoked Only $3.49 Only $7.69 PPer/lber/lb Only $19.17 Per/lb Bacon $6.99 Per/lb Market Downstairs • Call (407)645-1039 To Order Anything From the Market; Fresh Cut Eggland’s Best , Groceries, Brown Eggsgg $$4.994 99 Per Dozen & Liquor • Come Inside Or We Will Bring To You Curbside Smith Hook Mohua Dalila Stemarri Monsalaia Please See Pages 3 & 4 For Cabernet Sauvignon Blanc Bianco Red Blend Only $19.87 Reg. $21.99 Only$14.97 Reg. $16.99 Only$15.97 Reg. $17.99 Only $12.97 Reg $14.99 Antonio’s 30 Minute Or Less Recipes Easter Is Here And So Are Your Easter Cakes And Candies

Captain Morgan Borghetti Don’t Miss The Dessert Counter This Esaster Spiced Rum ORO 1 liter Only $13.97 Reg. $14.99 Only $33.97 Reg. $35.99 OUR RECIPES TO LOVE IN 30 MINUTES OR LESS

Bucatini Orecchiette w/ Chicken Tuna all’Amatriciana Arrabbiata alla Puttanesca Servings > 6-8 Servings > 4-6 Servings > 4-6 Servings > 4-6

INGREDIENTS INGREDIENTS INGREDIENTS INGREDIENTS 9 ¼-lb Guanciale or Pancetta 9 1 Onion cut in Wedges 9 1-Jar Antonio’s Pomodoro Sauce 9 2/10oz-Can Tuna (Drained & 9 ¼-cup Extra Virgin Oil 9 4-oz. Chopped Pancetta 9 1-Whole Antonio’s Rotisserie Flaked) 9 1-cup Chopped Onions 9 2 Cloves minced Chicken 9 1-lb Farfalle or Orecchiette 9 2/28oz-Jar San Marzano tomatoes 9 ½-Tsp. Crushed Red Pepper 9 1-Tsp. 9 4-Tsp 9 2-Tsp. Hot Pepper Flakes 9 2/14oz-Jar Diced Tomatoes 9 1 Red Bell Pepper 9 1 Onion Sliced 9 1-lb. Bucatini Pasta 9 2-Tsp. Italian Parsley 9 1oz Extra Virgin Olive Oil 9 1-Cup Dry 9 1-cup Grated Pecorino Romano 9 1-Tsp. Oregano 9 2oz Chicken Stock (or broth) 9 3-Tsp Capers drained cheese. 9 4-cups of Orecchiette Pasta 9 2 Springs of Rosemary. 9 1-Tsp Rosemary chopped 9 Salt to Taste. 9 2-Tsp. Shredded Pecorino 9 ½-Cup Kalamata cut into Romano cheese. DIRECTIONS quarters. DIRECTIONS Pre-heat oven to 350 degrees. In a 9 1-Jar Antonio’s Boil water in large pot for Pasta. casserole dish add ¼ of the jar DIRECTIONS Antonio’s Pomodoro Sauce along the Finely dice the Guanciale. In a large Skillet, cook Onions, Heat Oil in large skillet on medium bottom, and place the Chicken in it DIRECTIONS Pancetta, Garlic and Red Peppers Prepare pasta accordingly to package heat. Add and Sautee Guanciale, (breast side up). Add the Extra Virgin over medium-heat until Onion is soft Olive Oil, Capers, Red Bell Pepper, instructions, then set aside. then remove and set aside. Add the and Pancetta is nearly brown. Drain chopped onions to the skillet and Chicken Stock, and Rosemary in the off fat content. Stir-in Tomatoes, Antonio’s Pomodoro jar with the Place Olive Oil in a large skillet over sweat over medium heat until Italian Parsley and Oregano. Bring to medium heat. Add Onions and translucent. Drain and chop the remaining sauce. Close the lid tightly, a boil, reduce heat to simmer shake ingredients together, and pour Sautee about 5 minutes. Add tomatoes, then add to skillet and uncovered for up to 20 minutes – Antonio’s Marinara Sauce, White cook for 4-5 minutes. Return over the top of the Chicken in the stirring occasionally- Salt to taste. casserole dish. Wine, Capers, Rosemary and Guanciale and Pepper to pan and Kalamata Olives. Simmer for 5 heat through. Cook Bucatini pasta to Serve Sauce over hot cooked minutes. Raise heat to medium and , drain Pasta and mix into Place casserole in the oven and baste Orecchiette Pasta and sprinkle with the Chicken with the Sauce in the cook about 4 minutes until sauce sauce in the skillet. shredded Pecorino Romano cheese. thickens slightly. Continue cooking for 1-3 minutes casserole dish every 10 minutes. Bake for 30 minutes and Serve. until Pasta in fully coated with sauce. Combine Tuna and Sauce with Pasta. Lightly toss together. Serve with generous amounts of fresh grated Pecorino Romano cheese. FOLLOW OUR RECIPES WWW.ANTONIOSONLINE.COM OUR RECIPES TO LOVE IN 30 MINUTES OR LESS

Bolognese Sauce Sausage & Peppers Bisque Penna Vodka 30-Minutes 10-Minutes 5-Minutes Chef Patrick

INGREDIENTS INGREDIENTS INGREDIENTS INGREDIENTS 9 1-Jar Antonio’s Pomodoro Sauce 9 1-Jar Antonio’s Pomodoro Sauce 9 1-Jar Antonio’s Marinara Sauce 9 1-Jar Antonio’s Pomodoro Sauce 9 1-lb Our 81/19 Ground 9 1-lb Italian Sausage (pulled out of 9 2-Cups Heavy Whipping Cream 9 2-Cups Heavy Whipping Cream 9 2oz Whole Milk casing) 9 ¼ Cup Basil (chiffonade) 9 1-Cup Our Diced Prosciutto 9 2oz Red Wine 9 2 Red Bell Peppers 9 1 Red Bell Pepper 9 ½ Cup Grated Parmigiano cheese 9 1oz Extra Virgin Olive Oil 9 1 Diced Onion 9 1oz Extra Virgin Olive Oil 9 2oz Tito’s Vodka 9 1-Tsp. Ground Nutmeg 9 1oz Extra Virgin Olive Oil 9 2oz Chicken Stock (or broth) 9 1oz Extra Virgin Olive Oil 9 2 Springs of Rosemary. 9 ¼ -Cup Basil (chiffonade) DIRECTIONS DIRECTIONS In a saucepan, bring the Olive Oil to In a saucepan, bring the Olive Oil to DIRECTIONS medium-to-high heat. Add the Italia DIRECTIONS medium-to-high heat. Sautee the Heat (medium-to-high) a large Sauté sausage (loose) and sauté while In a saucepan, simmer our Marinara , while breaking up with pan with the Olive Oil. Sauté our breaking up with a spoon or spatula Sauce and the Heavy Whipping a spoon, until the has browned. diced Prosciutto for about 2-minutes. until sausage is fully cooked (About Cream together for 5 minutes. Drain the fat content from the beef Deglaze the pan with Tito’s Vodka. 3-minutes). Add the Red Bell Peppers in a colander or strainer and set Add the Basil chiffonade and enjoy. Add the Heavy Whipping Cream and and Onions, and sauté all together aside. Deglaze the pan with the red the jar of Antonio’s Pomodoro Sauce, for 5 minutes. Pour the jar of wine, reduce for one minute. Add simmer and reduce for 10-minutes. the ground beef, whole milk, Pomodoro Sauce and simmer for 5-7 nutmeg, and the whole jar of minutes. Add the Basil and grated Parmigiano Antonio’s Pomodoro Sauce, and cheese. simmer on low-medium heat for 20 Toss with your favorite pasta and minutes. Season with Salt & Pepper. impress family and friends. Pour over the Pasta of your choice. Enjoy with the Pasta of your choice.

FOLLOW OUR RECIPES WWW.ANTONIOSONLINE.COM