Restaurant: Botto’s Italian Line Restaurant
Address: 1411 Kings Highway, Swedesboro, NJ 08085
Years Open/in Business: 54 years (since 1964) for meat shop, 20 years (since 1998) for restaurant
Chef: Enrico (Henry) Botto
Years in Industry: 20
His Story: The youngest of four Botto sons, the second generation in the Botto’s family market and restaurant. Henry and his wife, Lisa, have three children – Sophia, Natalie and Enrico Jr.
If you live in South Jersey, you’ve probably heard of Botto’s Italian Line Restaurant, visited their premium meat shop and market or enjoyed one of their signature Italian sausages. Robert and Catherine Botto opened their first meat shop in historic Swedesboro, New Jersey in 1964. Their hard work and dedication were the foundation for a business that has been a family-owned and operated staple in the community for 54 years and has grown steadily since that time.
In 1997 they opened what is now Botto’s market and in 1998, 34 years after the family began their journey, Botto’s Italian Line Restaurant opened its doors. Seating their first diners on the same day as Robert and Catherine’s 39th wedding anniversary; a fitting launch for the deeply-rooted family business.
That is when Enrico (Henry) Botto, the youngest of four Botto sons, joined the ranks. At the time, Henry had just graduated from the University of Delaware with a degree in hotel and restaurant management. Learning to cook on the job and with the help of Catherine Botto’s culinary expertise, Henry Botto has spent the last 20 years making customers happy entrée by entrée.
Henry’s motto is one that was passed down from his father: “Serve the best, the customers will love it and they will tell their friends.” This has become his goal on a daily basis.
“Everyday, I try to create something special for my guests so that their dining experience can truly be savored. Not only do I strive to create special dishes, I also want people to feel as though they are treated like family.”
They only ask that you enjoy your meal and feel free to ask for something special because they want Botto’s to be your favorite dining experience. And they make it easy, using local ingredients whenever possible to add robust, seasonal flavors that really hit the spot. That inviting nature is a staple of the Botto family’s thriving restaurant, market and foodservice businesses.
It is the commitment to satisfying customers, striving for excellence and only serving the best products that helped the family build close relationships with local businesses, including Rastelli Foods Group. So close in fact that “Pop” and “Gran” Rastelli, parents of Rastelli Foods Group co-founders, Ray and Tony Rastelli, are Henry’s godparents!
“The companies and the families work together and grow together.”
As part of that lasting relationship, there are several Rastelli products that feature heavily on the Botto’s menu, especially when it comes to seafood selections. While Rastelli tuna, mussels and halibut can also be found amongst the restaurant’s entrees, Chef Henry shared recipes for two customer-favorites: Faroe Islands Salmon and Sea Scallops.
Salmon Alla Botto
- 6 oz Faroe Islands Salmon fillet, skin-off
- 1 tsp EVOO
- Salt and Pepper to taste
- 4 sliced Pepperoncini
- 2 oz Botto’s Sweet Italian Sausage Links, cooked and sliced
- 1 Plum Tomato, diced
- 1 Garlic Clove, diced
- 1 tsp Shallots, diced
- Fresh Basil, diced
- Fresh Parsley, diced
- 2 oz White Cooking Wine (Chablis)
- 2 oz Sherry Cooking Wine
Heat a sauté pan with Olive Oil over medium-high heat. Season Salmon with Salt and Pepper. Place Salmon, skin-side up in hot oil and sear for about 1 minute. Flip salmon and add Pepperoncini, Sausage, Tomato, Garlic and Shallots, until evenly softened.
Add Cooking Wine and simmer 2 minutes. Flip salmon and cook for another 2 minutes. Add Basil and Parsley. Season with Salt and Pepper as needed and allow liquid to reduce. Remove from heat and serve.
Rastelli Salmon has been on the menu for 8 years as a signature dish and customers love it. Salmon alla Botto came from receiving suggestions from customers about dishes they’d like to have. It incorporates the Botto’s signature sausage and sauce.
Scallops with Spinach and Butternut Squash
- ¼ cup, Butternut Squash, diced in small cubes
- ½ tsp Brown Sugar
- 1 tsp Butter
- 6 lg Scallops
- Salt and Pepper to taste
- 2 tsp EVOO
- 1 cup Fresh Spinach
Roast Butternut Squash cubes in an oven with Brown Sugar and Butter until just softened and lightly browning. Remove from oven and set aside. Warm a sauté pan over medium high heat until hot but not smoking.
Pat Scallops until dry and season with Salt and Pepper on all sides. Place Scallops in the pan and sear for one minute per side. In a separate pan, heat roasted Butternut Squash. Fold in Spinach until just wilted. Remove from heat and serve center of plate topped with Scallops.