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| Foreword | |
| In the Beginning | |
| Words from the Son | |
| The Father Speaks | |
| First Courses | |
| Don't Fill Up On the Antipasto | |
| Holiday Antipasto | |
| Calamari | |
| Bruschetta | |
| When Guys Gather | |
| Marc's Super Bowl Guacamole | |
| Clams | |
| Uncle Vinny's Clam Lesson | |
| Clams on the Half-Shell | |
| Uncle Tony's Baked Clams | |
| Baked Clams | |
| Salads | |
| "Gee, We Hate to Waste a Good Salad"Danza Everyday Salad | |
| Arugula, White Bean, and Red Onion Salad | |
| Marc's Eggplant, Lemon, and Caper Salad | |
| Insalate Tricolore | |
| Tony's Caprese Salad | |
| Soups | |
| Nothing Like a Nice Bowl of Soup | |
| Tied to a Tree | |
| Roasted Chicken Soup | |
| A Very Important Uncle | |
| Legendary Uncle | |
| Escarole and Bean Soup | |
| The Dukes and Hilda | |
| Hilda's Tortilla Soup with Chicken and Avocado | |
| Patty | |
| Patty's Italian Egg Drop Soup | |
| Pizza | |
| You Gonna Eat that Last Piece of Pizza? | |
| Pizza Dough | |
| The Rest of the Pie | |
| Grandma's Sicilian Pizza | |
| Pasta | |
| Two MinutesBolognese Sauce with Spaghetti | |
| Quick or Date Sauce | |
| Sherman Oaks Pesto with Fusilli and Chicken | |
| Uncle John | |
| Uncle John's Pasta with Prosciutto Sauce | |
| Sunday Sauce | |
| Sunday Sauce with Meatballs | |
| Don't Be Afraid | |
| Roasted Vegetable Pasta | |
| Pasta with Garlic and Oil | |
| Pasta Nicky | |
| The Giant of Patchogue | |
| Seafood Pasta | |
| Trailblazer | |
| Pasta with Fresh Tomatoes, Arugula, and Clams | |
| "Rokalirob" | |
| Pasta with Broccoli Rabe and Sausage | |
| The Every-Night Discussion | |
| Pasta with Calamari and Shrimp | |
| What My Mother Cooked | |
| Mother's Lasagna | |
| Main Courses | |
| You're Eating Too Much Bread. Eat Bread! | |
| Cha Cha's Braciole | |
| The Mousse Is Loose | |
| Chicken Parm | |
| Eggplant Parm | |
| Chicken with Lemon and Garlic | |
| White Fish and Shrimp with Potatoes and Onions in a Lemon, Wine, and Butter Sauce | |
| Broiled White Fish | |
| Shrimp Scampi | |
| Roasted Chicken and Potatoes | |
| Ribs | |
| Sausage, Peppers, and Onions | |
| Frying Steaks | |
| Marc's Tangerine-Honey Chicken with Chipotle Glaze | |
| Taiedda | |
| Aunt Rose's Fusilli Casserole | |
| Desserts | |
| Not Big Bakers | |
| Ricotta Cheesecake | |
| Meringues | |
| Tiramisù | |
| Final Words | |
| The Broadway Elixir | |
| Acknowledgments and a Story | |
| Index | |
| Table of Contents provided by Publisher. All Rights Reserved. |
The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
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It's wonderful to grow up in a large extended family with lots of uncles, aunts, and older and younger cousins. My son and I were lucky to have that. My mother's family did more than keep in touch, they lived near each other. In about a five-block radius, we had four sets of aunts and uncles with their children, and my grandma and grandpa too. That guaranteed a full house for Sunday dinner. That meant a big dinner with a big kids' table, and that also meant Sunday sauce.
Sunday sauce was different. First, there was more of it. It was a big sauce in a big pot, and there were a lot of things in it. When my grandfather was alive, you never knew what might end up in the sauce. He liked rabbit and some other stuff he wouldn't tell the kids about. Second, it cooked a long time. No shortcuts on Sunday.
It was fun when everybody was there. My mother's brothers Mike and Tony would kid with my aunt Rose's husband, Vinny. My father and Uncle Phil kidded all the aunts. Uncle Tony lifting me over his head with one hand. All the cousins running around. The Italian and English all mixed up. The neighbors stopping by. The moans and groans when everyone had to leave. Family.
Nowadays my son and I keep up the family Sunday tradition at one or the other of our houses. Most of the time we have it at my house, but we have made it over to his. He and his wife have a great house, right around the corner from our house. That's another tradition we try to keep alive -- living close together. Making up the rest of the regular group are Marc's wife (Julie) and their son (Nicholas), my brother (Matty) and his wife (Jackie), my wife (Tracy) and our two daughters (Emily and Katie -- although now Katie is away at school), and any of our friends who are nearby and hungry. As they used to say when we were kids, "More company! Throw another pound of macaroni in the pot." What they made then, and what we make now, is the Sunday sauce. It always has meatballs and pork ribs, and sometimes has braciole and/or sausages. Obviously this is a meat sauce. Not gravy. We think gravy goes on turkey.
Sunday Sauce with Meatballs
Sauce
2 cans (35 ounces each) plum tomatoes with basil
1/4 cup extra virgin olive oil
4 garlic cloves, chopped
1 medium onion, chopped
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/2 cup red wine
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 cup water
1/2 cup fresh basil leaves, cut into thin strips
Meatballs and Ribs
1 pound ground sirloin or lean ground beef, pork, turkey, veal, chicken, or any combination
2 eggs
6 garlic cloves, finely chopped
1/2 cup seasoned bread crumbs
1 tablespoon salt
1 teaspoon black pepper
1/2 cup grated Parmesan cheese
1/2 cup milk
1 cup all-purpose flour
1 cup extra virgin olive oil
3 garlic cloves, chopped
1 pound pork spareribs, trimmed
In our family we use San Marzano plum tomatoes with basil. Strain the tomatoes in a colander to extract the juice, breaking the tomatoes apart with your hands. Discard the pulp. (This eliminates the bitter part of the tomato.)
Next make the meatballs. Put the ground meat in a mixing bowl. Beat the eggs and add them to the meat along with 6 cloves garlic, the bread crumbs, salt, pepper, Parmesan, and milk. Mix this all together with your hands. Wet your hands with water and continue to wet them as you pinch meat from the bowl and roll into 2-inch balls. Roll the balls in the flour.
Heat the oil in a large skillet. Add 3 cloves chopped garlic and sauté until golden brown. Remove the garlic with a slotted spoon and set aside. Add the meatballs and sauté over medium-high heat, turning them, until they are brown all over. As soon as you can pick them up with a fork, they are ready. You don't want them to be well done. (If the meatball slides off the fork when you pick it up, it needs to cook a little longer.)
Cut the ribs apart. Sauté them in the hot oil until very brown and remove. Return the garlic to the oil and add the tomato paste to the pan. Cook, stirring, over medium heat for about 3 minutes. Remove from the heat.
Back to the sauce: Heat the olive oil in a large pot over medium-high heat. Add 4 cloves garlic, the onion, red and black pepper and sauté until the onion is soft and beginning to brown, about 5 minutes. Add the juiced tomatoes, red wine, Parmesan, and salt. Add the tomato paste and the water and stir together over medium heat. Add the meatballs and spareribs. Bring to an easy boil, then simmer over low heat for 2 hours.
Add the basil and simmer for 15 minutes more. The spareribs should be very tender, falling off the bone, and the meatballs should float in the sauce.
Serves 4 to 6
Copyright © 2008 by Marc Anthony Productions, Inc.
Excerpted from Don't Fill up on the Antipasto: Tony Danza's Father-Son Cookbook by Tony Danza
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.
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