Staten Italy: Nothin' but the Best Italian-American Classics, from Our Block to Yours

Staten Italy: Nothin' but the Best Italian-American Classics, from Our Block to Yours

Language: English

Pages: 256

ISBN: 1455583545

Format: PDF / Kindle (mobi) / ePub

The delicious Italian-American comfort food we all remember, love, and crave, from the owners of the legendary Artichoke Pizza.
Authors Fran and Sal are two regular guys from the neighborhood, cousins and best friends, whose DNA reads garlic and oil (they're fifth generation in the food business) and whose six hugely successful restaurants, starting with the legendary Artichoke Pizza, have impressed critics, fellow chefs, and chowhounds alike. They have written a book celebrating big flavor, along with loving (and hilarious) family stories, and rooted in the great Italian-American tradition, handed down through the generations. The recipes are unfussy...simple and fast for school nights, fancier for weekends and holidays and offer readers a transporting, full-bodied take-away, rather than just a book about spaghetti and meatballs. Here you will find Eggs Pizziaola, Pork Cutlets with Hot Peppers and Vinegar, their famous Cauliflower Fritters, and many more authentic dishes served up with gusto.











2 garlic cloves, finely chopped 1 (16-ounce) can tomato sauce, or 2 cups Marinara Sauce (here) � cup kalamata olives, pitted � cup drained capers � cup pignoli nuts 1 loaf Italian bread, for serving Provolone cheese, for serving In a large saucepan, bring the vinegar to a boil over high heat. Add the sugar and continue boiling until the mixture has reduced by about half. Remove from the heat. In a large sauté pan, heat the olive oil over medium-high heat. Add the eggplant, onion, celery,

towel. Turn the heat up to high, then place the artichokes back in the pan and flash-fry them for about a minute to crisp them. Remove from the pan, sprinkle with the sea salt, and serve immediately. SUNDAY GRAVY WITH BRACIOLE SERVES 8 We’ve heard a lot of people make the argument that the difference between sauce and gravy is that gravy is made with meat. Most of the time on Sundays when we’re makin’ a pot of sauce, it not only has the neck bones like in a regular cooked sauce, it also has

dough. Fill each dough cup three-quarters full with the slightly warm custard. Bake until the edges of the dough are golden brown, 8 to 9 minutes. Remove from the oven and let cool for a few minutes in the pan. Transfer to a rack and let cool until just warm. Sprinkle the pastries with confectioners’ sugar, then cinnamon, and serve. The pastries can be refrigerated for up to 3 days, and the dough can be frozen for a couple of months. SAL THE BAKER’S FRUIT TART MAKES 2 TARTS There was a guy

from your favorite Italian bakery, cut into 1-inch cubes 2 tablespoons sugar 1 shot espresso (optional) In a small saucepot, gently heat the milk over low heat until scalding hot. Place the bread in a bowl and top it with the hot milk, sugar, and espresso (if using). Dig in. ITALIAN FRENCH TOAST SERVES 2 TO 4 This was a very, very popular dish in our houses. Not only because it was so good, but because there was always leftover bread—whether it was from the restaurants or extra from Sunday

thousand sandwiches in the span of two hours. They had the 85-cent Special, which was their biggest seller—ham, cheese, lettuce, tomato, and mayo. It was big, too, like twelve inches, and it meant they’d go through something like three cases of ham and two cases of cheese a day. They’d have to pre-slice the cold cuts the night before because they’d be so busy pumpin’ out the sandwiches during the lunch rush. Sal’s mom swears that’s how she knocked her shoulder out. Then they’d slice up all the

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