What is included with this book?
|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.|
Peter's Meat Market
Ingredients:4 double-cut pork chops
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.
Gino's Pastry Shop
Cannoli Shell Ingredients:Oil for deep frying
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
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.
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.