Tiramisu10/14/2021 1 Comment This popular dessert is so rich that I prefer serving it at home on a Sunday afternoon when friends and family come by to gossip over cups of good strong coffee. Of course you can serve it at the end of a meal, but make sure that the meal is a light one. Ladyfingers may be purchased at many Italian bakeries.Ingredients: Place egg whites in top of a double boiler and beat over simmering water until the whites form soft peaks. Place egg yolks in top of another double boiler and beat until the yolks are thick and lemon-colored and reach a temperature of 160°F. Reserve. Whip the cream until soft peaks are formed. Reserve. In a large mixing bowl, combine the 2/3 cup sugar, mascarpone, and Cognac, and beat for 2 to 3 minutes, or until smooth. Gently fold the reserved egg yolks into the mascarpone mixture, followed by the reserved egg whites and the reserved whipped cream, until all the ingredients are thoroughly blended. Pour the espresso in a small bowl. Dip each ladyfinger in the espresso, and layer them in the bottom and sides of a large glass bowl. Top with ½ of the mascarpone mixture, add a middle layer of espresso-dipped ladyfingers, and spread the remaining mascarpone mixture on top. Sprinkle with cocoa. Refrigerate 1 hour before serving. 1 Comment Crown Roast of Pork with Sausage Stuffing10/14/2021 1 Comment My dad likes to make a big roast for the holidays, and crown roast of pork is one of his specialties. It is an impressive roast, made from two pork loins tied together in a large round. Be sure to order it ahead from your butcher. The open center of a crown roast is perfect for a stuffing, and we usually use our Scognamillo Italian Sausage and Bacon Stuffing on page 166. For a lighter alternative, you can fill the center with sautéed seasonal vegetables or even a big batch of Christmas Escarole on page 169.Ingredients: 1. Preheat the oven to 450°F. Lightly oil a 9 by 13-inch baking dish. 2. Place the roast in a roasting pan just large enough to hold it comfortably. I n a small bowl, combine the sage, rosemary, salt, and pepper. Brush the roast with the oil, then season all over with the herb mixture. Le the roast stand at room temperature for 30 minutes. 3. Loosely fill the center of the roast with some of the scuffing. Transfer the remaining stuffingto the oiled baking dish, cover with aluminum foil, and refrigerate. Cover the exposed scuffing in the roast with foil. Cover each of the bone tips with a small piece of foil. 4. Bake the roast fo r 10 minutes. Reduce the oven temperature co 325°F. Cook until a meat thermometer inserted in the thickest part of the roast, without couching a bone, reads 145°F, about 2 hours. During the last 15 minutes of roasting time, remove the foil from the scuffing and bone tips so they will brown. Using a wide spatula (or a rimless baking sheet or even the fl at bottom of a cart pan), transfer the roast co a warmed serving platter. Tent with aluminumfoil and let stand for 20 minutes before carving. 5. Increase the oven temperature to 425°F. Bake the reserved stuffing until heated through, about 20 minutes. 1 Comment Roasted Brussels Sprouts with Onions, Patsy’s Italian Restaurant Italian Family Cookbook10/14/2021 1 Comment No one made Brussels sprouts like my Aunt Anna. She was roasting them long before you saw it done on television cooking shows. These were the first side dish to disappear from the table at a big dinner - it seemed that she should never make enough to satisfy us. We still make them today, in her honor, and we still go through a big bowl in no time flat.Ingredients: 1. Preheat the oven to 450°F 2. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Transfer to plate. 3.Heat the remaining 1/4 cup oil in the skillet over medium heat. Add theBrussels sprouts and stir. Transfer go the oven and roast, stirring every 5minutes or so, until thesprouts aretender and nicely browned, 18 to 22minutes.If the sproutsbrown too quickly, add a few tablespoons of water to the skillet. During the last few minutes stir in the onion.Season to taste with salt and pepper.Transfer co a serving dish and serve hot. 1 Comment Meatball-tini6/2/2020 3 Comments
Mini-Meatballs • ¾ cup fresh bread crumbs Garnish and serve with: • Pimento-stuffed green olives, speared onto toothpicks 1. To make the mini-meatballs: Put the bread crumbs in a small bowl, drizzle with the milk, and let soak and soften for a few minutes. 2. Heat the oil in a large deep skillet over medium-high heat. Add the onion and garlic and cook until they are lightly browned, 3 to 4 minutes. Transfer to a plate and let cool. 3. Using your hands, mix the veal, soaked bread crumbs, and the onion mixture in a large bowl. Add the Parmesan, eggs, yolks, parsley, oregano, salt, and pepper and mix again until combined. 4. Dust the work surface with about ½ cup of the seasoned bread crumbs. On the bread crumbs, shape about ¾ cup the meatball mixture into a 1-inch-wide strip. Sprinkle the top of the strip with more seasoned bread crumbs. Cut the strip into ½- to ¾-inch lengths. Transfer the pieces to a large sieve or strainer and sprinkle lightly with breadcrumbs to prevent sticking. Rotate the sieve in a circulation motion to toss the strips of meat and form marble-size meatballs. Transfer the meatballs to a baking sheet. Repeat with the remaining meat mixture and bread crumbs. 5. Preheat the oven to 200ºF. Line a baking sheet with paper towels and place near the stove. 6. Pour enough oil into a large deep skillet to come 1 inch up the sides. Heat the oil over high heat to 360ºF. In batches without crowding, and adding more oil as needed, deep-fry the meatballs until browned and cooked through, about 1½ minutes. Using a slotted spoon, transfer to the baking sheet. Keep the cooked meatballs warm in the oven meatballs while frying the rest. (The meatballs can be cooled, packed into 1-gallon plastic storage bags, and refrigerated for up to 2 days or frozen for up to 2 months. Reheat before using in a 350ºF oven for about 10 minutes.) 7. For each serving, place a portion of meatballs in a martini glass. Garnish with parsley and green olives spears. Serve ramekins of the vodka sauce on the side for dipping the meatballs. Photo: Gurwin Photography 3 Comments StruffoliMakes 6 to 8 servings12/28/2015 4 Comments
Christmas dinner is over. You have been eating for about 24 hours straight, starting with the Feast of Seven Fishes the night before. Dessert has come and gone, and you swear that you cannot eat another bite. And then, one of your aunts or cousins brings out a plate of her homemade struffoli, little balls of fried dough, glazed with honey, and you find that you can nibble just a bit longer. These go down very easily with an espresso or a glass of sweet wine, such as Marsala. (These can be—and often are—served for The Seven Fishes, too, because they don’t have any butter in them.) Read More 4 Comments Peppers Siciliano Serves 4 to 611/2/2015 6 Comments
Read More 6 Comments Frank’s Veal Cutlets Milanese9/4/2015 16 Comments
This past Friday – December 12th – would have been Frank Sinatra’s 99th birthday, so once again we celebrated ‘The Chairman of the Board’ – this time by hosting a commemorative luncheon (broadcast on SiriusXM’s ‘Siriusly Sinatra’ channel and hosted by Steve Tyrell). Our special menu that afternoon featured many of Frank Sinatra’s favorite dishes, among them: Serves 8 Read More 16 Comments Anise Biscotti9/4/2015 19 Comments
Makes about 4½ dozen We keep desserts simple at Patsy’s Italian Restaurant. I think it is because my father worked at a bakery from when he was six years old, where he learned how much customers love the Old World classics like biscotti and cannoli. (There is a great story about his boss making him whistle all day long so he could tell that the kid wasn’t eating up the profits.) Many of our guest’s meals are finished with a plate of these anise biscotti and an espresso. Read More 19 Comments | ArchivesOctober 2021 CategoriesAll RSS Feed |
