San Diego's
Santaluz Community

14701 Via Bettona


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Open for Dinner Only



Closed on Monday


Pasta e Fagioli
dried beans soaked in cold water for minimum of two hours, up to overnight -- ratio is 2/3 water to 1/3 beans
1 small onion, chopped
2 carrots, chopped
4 stalks of celery, chopped 
extra virgin olive oil
16oz can crushed tomatoes
chicken or vegetable stock, amount varies
small pasta of choice
salt and pepper

Saute onion, carrot, and celery in extra virgin olive oil, season with salt and pepper.  Add tomatoes and simmer on medium high heat, season if needed.  Add stock to desired consistency and bring to a boil.  Add beans.  Lower to medium heat and simmer 1 to 1.5 hours. Add dried pasta and cook according to package directions.  

Stuffed Chicken Breast
4 boneless, skinless chicken breasts, trim off a bit of the chicken so they end up uniform in thickness
1/2 lb. ground Italian sausage
1/4 c. Parmesan cheese
1/4 c. Romano cheese 
Italian parsley
1 c. frozen artichoke hearts, thawed and drained, chopped 
crushed garlic 
extra virgin olive oil
rosemary, chopped
sage, chopped
white wine
1/4 c. cream

Cut a deep cavity in the chicken breasts.  Brown sausage and drain. Add cheese, parsley, and artichoke hearts.  Mix thoroughly and stuff chicken breasts.  Brown chicken breasts in EVOO and garlic. Remove from pan.  Add rosemary, sage, more garlic and white wine.  Add cream and blend.  Return chicken to pan to warm and serve.  

Caesar Salad Dressing
6 egg yolk
1 head of garlic peeled
6 anchovy fillets
3/4 -1 cup olive oil
1 tbs of Dijon mustard
3 tbs Worcestershire sauce
Lemon juice 

Mix yolks and whip gradually adding oil depending on desired thickness. Then add garlic, anchovy, mustard, Worcestershire sauce,  lemon juice, and 4 dashes of Tabasco.