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Table of Contents
|Meat & Poultry||p. 66|
|Fish & Seafood||p. 104|
|Visiting Arthur Avenue||p. 184|
|Shop & Restaurant Index||p. 188|
|Table of Contents provided by Ingram. All Rights Reserved.|
Recipes and Memories from the Real Little Italy
Stuffed Pork Chops
Makes 4 Servings
Peter's Meat Market
Ingredients:4 double-cut pork chops
1/4 cup bread crumbs
1/2 pound fresh Italian sausage, diced
1 slice prosciutto, minced
1 slice fresh mozzarella, diced
2 garlic cloves, minced
Pinch of salt and pepper
String for tying
2 tablespoons olive oil
1 cup finely chopped yellow onion
1/4 cup butter
1 cup dry white wine
Preheat the oven to 350° F.
With a paring knife, cut a pocket in the rounded side of eachchop. In a bowl, combine the bread crumbs, sausage, prosciutto,mozzarella, garlic, and salt and pepper. Stuff each chop with themixture and sew or tie them closed with string.
Heat the oil in a skillet over medium-high heat. When the oil ishot, pat the chops dry then place them in the pan. Brown on bothsides, about 3 minutes per side. Remove the pork chops and setthem aside in a roasting pan.
Add the onion, butter, white wine, and chicken broth to theskillet. Cook over medium heat, stirring, for 6 to 8 minutes. Addthem to the pan with the pork chops and bake for 1 hour. Removethe string before serving, and drizzle the pork chops with the panjuices once plated.
Juicy and flavorful, this dish makes a dramatic centerpiecefor a Sunday meal. If you're in the neighborhood, Peter sellsprestuffed pork chops.
Makes about 20 Cannoli
Gino's Pastry Shop
Cannoli Shell Ingredients:Oil for deep frying
2 cups cake flour1 cup all-purpose flour
1/4 cup sugar
4 ounces lard (1 stick or 8 tablespoons)
1 tablespoon rum
1 tablespoon honey
Pinch of salt
1/2 teaspoon cinnamon
1 large egg plus egg wash
(2 eggs whisked with 2 tablespoons water)
Ricotta Filling:1 pound dry ricotta (impastata), or buy good-qualityricotta, line a strainer with cheese cloth, place thecheese in it, and drain overnight or a full day
1/2 cup granulated sugar
1/4 teaspoon cinnamon oil or ground cinnamon
1/4 cup mini chocolate chips
Confectioners' sugar for dusting
Heat a deep fryer to 320° F.
In a mixer, combine all the cannoli shell ingredients exceptthe egg wash, adding enough water (1 to 2 tablespoons cold water)until it reaches a doughlike consistency. The amount of water willvary according to the outside temperature/humidity. Roll thedough to the thickness of pasta (1/4 inch). Using a cannoli cutter(an oval-shaped cookie cutter), cut out the cannoli. Place the cannoliovals in a row and place a cannoli rod down the center. Flipthe cannoli up and over, sealing the opposite edges where theymeet with egg wash and pressing down.
Deep fry them for 3 minutes, until golden brown.
Combine all the fi lling ingredients. Let the cannoli shells cool,then using a large-tip pastry bag, pipe the ricotta mixture intothe cannoli.
Serve, sprinkled with confectioners' sugar.
Jerome's (now-deceased) father, Gino, opened his pastryshop in 1961 after working for several years at DeLillo's,located farther down 187th Street. You can order cannolicutters and rods (sometimes called tubes) online; try Amazon'sbaking section or specialty baking stores.
Recipes and Memories from the Real Little Italy. Copyright © by Ann Volkwein. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
Excerpted from The Arthur Avenue Cookbook: Recipes and Memories from the Real Little Italy by Ann Volkwein
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.