What most Americans think of as cheesecake is essentially a blend of cream cheese and sour cream. However, Italians base their cheesecake on whole milk ricotta and eggs. Apart from being lower in calories, a properly made Italian cheesecake has a lighter, fresher, more "dairy" flavor. This characteristic taste depends almost entirely on the freshness of the ricotta and the treatment you give it. If s best to go to an Italian cheese store where turnover is high and freshness almost assured. Once you have the ricotta, keep it tightly wrapped in order to prevent other food odors from being absorbed. When incorporating the ricotta with other ingredients, treat it gently in order not to break down the curds. For this reason I recommend using your hands.

3 Pounds whole milk ricotta. cheese
8 Eggs
1 Cup granulated sugar
1 Tablespoon anisette liqueur (optional)

1. Preheat oven to 325º.
2. Butter well a 9" high sided (about 4”) round cake pan. Set aside.
3. Break eggs into a mixing bowl. Slowly add sugar, mixing until sugar is dissolved in the eggs. Do not whip air into the mixture.
4. Add anisette and stir.
5. Add ricotta to bowl and mix well by hand. Do not use a machine.
6. Pour mixture into the cake pan
7. Place pan in oven for about 1 hour or until top of cake turns golden brown Do not overcook.
8. Remove from oven and let stand on a rack for one hour.
9. Place in refrigerator over night

1. Remove cake from refrigerator. Heat bottom of pan over stove burner, turning pan clockwise and counter‑clockwise vigorously until cake loosens. Remove from burner.
2. Place large plate over cake pan and invert. Remove any excess liquid with paper towels.
3. Place serving tray on top of cake and invert again. Refrigerate.
4. Cake should be removed from refrigerator 1 hour before serving. Sprinkle with powdered sugar.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2  Cups Egg Whites
½ # Sugar
2  Egg Yolks
1 ½ # Mascarpone
1 t. vanilla
2 Cups Espresso, cold
2  7 oz. bags ladyfingers

1. Beat together Egg Whites and Sugar until thick and creamy looking, about 10 minutes.  Place in refrigerator.
2. Whisk together by hand Mascarpone, Egg Yolks & Vanilla.  Combine with Egg White mixture and refrigerate.
3. Divide ladyfingers into three groups.  Dip each ladyfinger into espresso for about 2 seconds and lay out in a line on a tray. Spread over a layer of the mascarpone mixture.  Dip the second group of ladyfingers and lay out on top of first group.
   Spread over a layer of the mascarpone mixture.  Repeat with the third group of ladyfingers and finish by spreading mascarpone over the entire
   cake.
4. Refrigerate.

*For safety’s sake, we use pasteurized Eggs.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 Thick pieces of Striped Bass filet
Olive Oil
3 or 4 Whole Cloves of Garlic, peeled and cracked
1 8oz. can of whole plum tomatoes
8oz. Chicken Stock or Water
Fresh Parsley leaves (if available)
Parsley Stems - chopped (garnish)
Salt and Pepper

1. Cover the face of the sauté pan with Olive Oil.
2. Sauté the cloves of Garlic until lightly browned.
3. Remove pan from stove. Add Tomatoes breaking them up slightly with a wooden
   spoon. Add the Water or Stock, Basil, Parsley Leaves, Salt and Pepper to taste.
4. Return pan to stove and let simmer, partially covered for 10 minutes.
5. Add Striped Bass to sauce.
6. Cover the pan and simmer 7 minutes or until Striped Bass is done. Do NOT overcook.
7. Remove Striped Bass from pan with slotted spatula and spoon some sauce over the
   fish. Garnish with chopped parsley.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

A good summertime dish is one which is quickly prepared yet satisfying and does not require an oven. "Clams Posilippo with Linguine" is a delicious one -step recipe in which the sauce from the clams is used on the pasta. Because this sauce is mixed with the linguine, the clam shells must be well scrubbed with a food brush to remove all grit. Use only clams with tightly shut shells. To ensure tenderness and succulence in the clams, be certain not to overcook them. As soon as their shells open the clams are sufficiently cooked. You can substitute mussels for clams in this recipe.

2 dozen medium sized clams (shells well scrubbed)
5 oz. olive oil
5 cloves of garlic (peeled and cracked)
1/4 cup fresh, finely chopped parsley
2 cups canned Italian Plum Tomatoes
1/2 cup water
1/2 cup dry white wine
Salt, pepper, oregano, crushed red pepper to taste.
Parsley stems, chopped (for garnish)
1/2 lb. Linguine

1. Cook Linguine until al dente (firm) in salted, boiling water.
2. Rinse pasta with cold water and drain in a colander. Set aside.
3. Put olive oil and garlic in a large sauce pot. Sauté over a low flame until garlic is light
   golden.
4. Carefully add clams and let simmer for 2 minutes.
5. Add tomatoes, water, wine, parsley and spices. Cover and let simmer until all clams
   are open.
6. Toss clams and sauce. Spoon clams and a bit of sauce into two dinner bowls.
7. Add linguine to remaining sauce, raising the heat and mixing until pasta and sauce are
   hot and well incorporated. Fork linguine into bowls, spoon over remaining sauce and
   garnish with chopped parsley stems.

back to top

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

My customers often ask me how I manage to serve such tender, large clams in
my clam sauce. For tenderness' sake, other recipes call for chopping up the clams in tiny
pieces, or using littlenecks. To my mind, fine chopping sacrifices the key element of
texture; and littlenecks have less flavor than the large top-necks I use.
My approach to preserving tenderness and flavor demands that clams be heated
as little as possible. So, instead of steaming them open, which other recipes call for, I
shuck them open as you would clams on the half shell. Then only at the last minute do I
add the clams to the cooking sauce. The guiding principle to keep in mind is the less heat
the clams are exposed to, the more tender and tasty they will be.

First, scrub the clams thoroughly with a stiff brush in order to remove all grit.
Then place the clams in a bowl of water and ice for about 1/2 hour. The cold water will
"anesthetize" the clams and make them easier to open. Then, using a clam knife, gently
but forcefully ease open the shell. Once you get the knife just barely into the crack of the
shell, angle the knife like a pry, forcing the shell open; then slice down and out, following
the contour of the bottom shell and severing the muscle. Be careful not to slice through
the clam. Working over a clean bowl which catches the clam liquid, detach the clam from
its top shell and put aside.

When all the clams are shucked, strain the clam liquid through cheesecloth or a
coffee filter to remove any sand or grit. Return clams to liquid and refrigerate until you
are ready to use them.

(for two - appetizer portions)
1 dozen freshly shucked top-neck clams, cut in half, and 1/4 cup of their liquid (add water
if necessary).
4 tablespoons Olive Oil
4 cloves of garlic peeled and cracked.
2 oz. dry white wine or water
1/2 teaspoon fresh Italian parsley, chopped
1/2 teaspoon fresh basil (do not substitute dry)
Pinch of crushed red pepper.
Salt and black pepper to taste.
6 oz. linguine (linguine fini #8 if available)

1. Cook linguine until al dente (firm) in salted boiling water. Rinse with cold water and
   drain pasta in a colander. Set aside.
2. In a saucepan, sauté garlic in olive oil until light golden.
3. Remove pan from stove carefully, add clam liquid, wine or water, parsley, basil, red pepper, salt and black pepper.
4. Return pan to stove and bring mixture to a simmer. Let cook for 1 minute tasting and adjusting salt, pepper and red pepper.
5. Add clams to mixture and let simmer for one minute. Do not overcook or clams will
   toughen.
6. Pour liquid into a saucepot. Add cooked, drained linguine, turning and lifting until
   pasta is hot and well coated with sauce. Fork pasta into two heated bowls. Spoon over clams and serve.

back to top

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

For cooking purposes, fish can roughly be divided into 2 categories: oily and white. White fleshed fish, such as sole, generally have a more delicate flavor that requires a correspondingly delicate sauce. But oily fish, like Bluefish, need a strong sauce to standup to their more robust taste.

One such sauce is Livornese, created in the city of Livorno in Tuscany, the premier olive producing province of Italy. Therefore, it should come as no surprise that olives constitute the essential ingredient in Livornese sauce. The pungency of black olives serves as a perfect foil to the rich flesh of bluefish, mackerel, or tuna. Though you can use domestic canned olives, far better are imported Gaeta olives from Italy. These can be found at Italian and other ethnic delicatessens. While olives are indispensable to Livornese sauce, tomatoes are not. So if you prefer to eat fish with a white sauce, simply omit the tomatoes from the recipe.

1/4 cup olive oil
2 cloves garlic, peeled and cracked
1/2 small onion, peeled and sliced thinly into
half moons
1 stalk celery, preferably a tender, white center rib
12 black olives, pitted and cut in half (preferably Gaeta olives)
2 anchovy filets, chopped
1 tablespoon capers, rinsed in water and patted dry
1/4 cup white wine
6 peeled and drained Plum Tomatoes (fresh or canned)
1/2 cup water
Pinch of crushed red pepper
1 tablespoon fresh basil, chopped
2 tablespoons fresh Italian parsley, chopped
1 teaspoon butter
Salt and Pepper to taste

1. Sauté garlic in olive oil until slightly golden. Add celery and sauté for a minute. Add onion and sauté until translucent. Add anchovies, capers, olives and wine. Bring to a simmer, mashing the anchovies and reduce liquid by about half
2. Add tomatoes, water, crushed red pepper, basil, 1 tablespoon of parsley and butter. Bring to a simmer and cook until tomatoes are soft and break up easily with fork, about 2 minutes. (more if fresh tomatoes are used). Add salt and pepper to taste.
3. Add bluefish filets. Cover skillet and simmer over medium heat for about 5 minutes or until done - depending on the thickness of the filets. DO NOT overcook.
4. Remove fish from skillet onto warm dinner dishes. Quickly reduce remaining sauce to desired consistency and spoon over fish. Serve garnished with chopped fresh parsley.

back to top

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Although, technically speaking, scampi is a Mediterranean crustacean, in
America it has come to stand for shrimp, and, generally, any shrimp recipe that includes
garlic and butter. To create a more delicate flavor, at Sal Anthony’s we prepare this dish
with only two cloves of garlic and cut the butter with olive oil. Also, we sauté the shrimp
extremely fast in order to keep them juicy.
As far as the shrimp themselves are concerned, we use only those that live in
the waters of South Mexico. This catch has a whiter color and lacks the occasional iodine
flavor found in those taken from the seas off New Orleans, Florida, and Mexico. While
the iodine flavor may taste unpleasant, it doesn't mean the shrimp is spoiled. When a
shrimp is spoiled it has a peculiar odor that smells like bleach. The size of the shrimp is a
matter of preference. At Sal Anthony's we use large shrimp which are called "Under 12"
Under 12 means that there are only 12 shrimp to a pound. Under 15 means that there are
15 to a pound, The higher the number runs, the smaller the shrimp. We recommend the
bigger shrimp.

(for two)
1 pound shrimp (about 12) shelled, and deveined
2 tablespoons olive oil
4 garlic cloves, peeled and cracked
1/2 cup water
1/2 cup white wine
1/4 teaspoon oregano
1 tablespoon fresh basil, finely chopped
1 tablespoon fresh, chopped Italian parsley
Juice of 1 lemon
1 tablespoon of butter
Salt and Pepper to taste

1. Be sure shrimp are thoroughly washed, free of grit and dry.
2. Sauté garlic in olive oil until lightly golden. Add shrimp and cook briefly in oil
   until they change color, turning each shrimp once.
3. Remove shrimp and garlic from skillet. Drain most of the remaining oil from the pan.
4. Add to skillet water, white wine, oregano, basil, Italian parsley, lemon juice,
   butter, salt and pepper. Stir well to combine.
5. Return shrimp and garlic to skillet. Bring ingredients to a boil, reduce heat and let simmer for about 3 minutes, or to desired doneness of shrimp.
6. Remove shrimp to heated plates.
7. Reduce remaining sauce over high heat for about 1 minute, tasting for flavor*
   until mixture thickens and coats the back of a spoon.
8. Spoon sauce over shrimp and serve with a lemon wedge

*At this point you can adjust the recipe to your taste:
Too bland - add salt and pepper
Too thick - add wine, water, or lemon
Too thin - add butter and reduce

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Surprisingly enough, it's my simplest side dishes-the vegetables that draw the
most requests for my "secret recipe". My "secret" is simple: absolutely fresh vegetables,
thoroughly washed, fine olive oil and a unique Italian way of cooking called "affogato".
This method combines the flavor sealing property of sautéing and the quickness of
steaming. Although the following instructions call for escarole, I also prepare in the same
way, spinach, broccoli de rape, cabbage and just about any other vegetable suitable for
sautéing.

(for two)
2 Heads Escarole
Olive Oil
3 or 4 whole cloves garlic (peeled and cracked)
1 1/2 Cups Water
Salt, Black Pepper, Crushed Red Pepper to taste.

1. Wash Escarole thoroughly to remove all sand. Tear each head into 3 pieces and let
   drain slightly.
2. Cover the face of a 3 quart sauce pot with about 1/4 in. olive oil.
3. Sauté the cloves of garlic until lightly browned.
4. Remove pot from stove and add 1 1/2 cups of water and salt and pepper, and crushed red pepper to taste.
5. Return pot to stove and add Escarole turning until it begins to shrink.
6. Cover and let simmer for 5 minutes.
7. Remove Escarole from pot with a large fork and serve.

back to top

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Pastas with cream sauces or tomato sauces are deservedly popular, but we'd like to
introduce you to a unique method of preparing pasta. Fusilli Broccoli di Rape sounds exotic; actually it is an easily prepared dish. Olive Oil and fresh whole cloves of garlic are the base into which Fusilli, a corkscrew shaped pasta, and broccoli di rape, a slightly bitter Italian green, are sautéed together.

(for two)
2 cups fresh Broccoli di Rape, washed and stems trimmed short
Olive Oil
3 or 4 whole cloves garlic (peeled and cracked)
1 1/2 cups water
Salt, Pepper, and Crushed Red Pepper to taste
1/2 pound Fusilli

1. Cook Fusilli until al dente (firm) in salted, boiling water,
2. Rinse and drain pasta in colander. Set aside.
3. Cover the face of a 3 quart sauce pot with about 1/4 inch of olive oil.
4. Sauté the cloves of garlic until lightly browned.
5. Remove pot from stove and add 1 1/2 cups water, salt, pepper, and crushed red pepper
   to taste.
6. Return pot to stove and add Broccoli di Rape, turning it until it begins to shrink.
7. Cover and let simmer for five minutes.
8. Remove cover and add Fusilli. Toss and turn pasta and vegetable until fusilli is hot and
   the two are evenly mixed. Serve with a slotted spoon, and then pour some of the
   liquid on top.

back to top

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

This is a dish that truly represents the regional cooking of the province of Benevento, outside Naples, Italy. It is simple but rich fare.
The recipe may take you a few attempts before fully mastering the subtleties of creating
moist, crisp chicken with just the right balance of oil, garlic, and spices. However, this
dish is well worth learning to make because it figures among everyone's favorites - mine,
my family's (even the non-Neapolitans), and Sal Anthony's patrons.
The chicken is delicious simply to eat with your fingers, accompanied by a loaf of crusty
Italian bread, and a robust red wine.

(for two)
1 - 2 1/2 lb. chicken, chopped into approximately 16 pieces
Olive Oil (enough to fill a 12" skillet, about 3/4")
6 cloves of garlic, each peeled and cut into 3 pieces
Salt, Pepper, and Crushed Red Pepper to taste.

1. Put olive oil into 12" skillet. Heat oil over low flame. When oil bubbles gently
   around a piece of garlic, add all the garlic. Use one piece at a time to test.
2. Let garlic cook until only lightly golden. Remove with slotted spoon and set
   aside.
3. Pat pieces of chicken dry with paper towels. Gently, carefully and slowly add
   chicken pieces to hot oil, one piece at a time. By this procedure you avoid the risk
   of splattering the hot oil and you won’t overly reduce the temperature of the oil.
4. Flame must be kept medium-low and constant. Cook until submerged side of
   chicken is fairly crisp. Turn each piece using a fork.
5. When the other side of the chicken begins to turn crisp, add cooked garlic,
   crushed red pepper, salt and black pepper (cooking takes from 12-18 minutes,
   depending on the intensity of the heat of your stove).
6. When the other side of chicken is fully crisp, remove chicken pieces and garlic
   from oil using a slotted spoon. The oil that remains with the chicken and spoon
   carries the essential flavors of that dish. Discard the oil that remains in the skillet.

back to top

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Stuffed Eggplant alla Sal Anthony's presents a delicious alternative to the usual
heavily breaded eggplant dishes. Our method of lightly flouring, dipping in egg, then sautéing the eggplant accentuates it's fresh and sweet flavor. This sweetness is complimented by the delicate richness of the ricotta filling. The contrasting textures - slightly chewy eggplant and creamy ricotta - the neat little rolls and the finishing touches of pungent tomato sauce make this dish a delight to the palate and to the eye.

(for two)
One large eggplant, peeled and cut lengthwise into 6 quarter-inch thick
slices. (Discard small end slices).
1/2 cup flour
4 eggs
Vegetable Oil (preferably peanut or soy)
2 lbs. Ricotta Cheese
2 cups grated Italian Parmigiano cheese
3/4 cup chopped mozzarella cheese
6 thin slices mozzarella cheese
1 tablespoon chopped parsley
1 1/2 cups tomato sauce
Salt and Pepper to taste

1. Scatter flour onto a large plate. Beat 2 eggs in a low wide bowl. Lightly dredge
   slices of eggplant in flour, then egg. Heat vegetable oil about 1/4" in a sauté pan.
   Add eggplant slices and sauté on both sides until light brown. Remove from oil
   and drain on paper towels. Slices should be flexible enough to roll, not stiff or
   mushy. Let cool.
2. Combine 2 eggs, ricotta cheese, 1 1/2 cups Parmigiano cheese, 3/4 cups chopped
   mozzarella cheese, parsley, salt and pepper. Mix until well incorporated. Mixture
   must be smooth and spoonable; if it seems too runny, add more Parmigiano
   cheese to bind.
3. Lay out flat cooked slices of eggplant. Using a pastry bag or spoon place about 3
   tablespoons of the ricotta mixture on the upper end of the slice. Beginning at the
   upper end, roll the eggplant towards you, jelly roll style. Repeat for all slices.
4. Using two metal baking dishes spread 1/4 cup tomato sauce on the bottom of
   each. Moisten tops of eggplant with more tomato sauce and sprinkle lightly with
   Parmigiano cheese. Top each roll with a slice of mozzarella cheese. 'Bake at 350
   degrees for about 10 minutes or until hot and until the mozzarella cheese browns.

back to top

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The Steak Pizzaiola recipe explained here is also an exciting method of
cooking other meats besides steak: pork chops, veal chops, veal scaloppini, chicken, etc.
This method, I suspect, may have humble origins. A long simmering in a Pizzaiola
tomato sauce has a tenderizing effect on inexpensive, tough cuts of meat.
I've adapted this recipe, using tender prime beef, thereby limiting the need for
long simmering. We add mushrooms and peppers to bring freshness to this quickly
prepared dish. Steak Pizzaiola is a classic example of the peasant teaching the prince how
to eat.

(for two)
2 small shell steaks, each about 1” thick, trimmed of fat
4 tablespoons olive oil
4 cloves of garlic, peeled and cracked
1/2 cup of onion sliced into half moons
1 tablespoon tomato paste
2 bell peppers, sliced lengthwise in 1/4 “strips, steamed for one minute
1 cup sliced, fresh mushrooms
1 1/2 cups peeled, roughly chopped tomatoes
1/2 cup broth or water
2 tablespoons chopped Italian parsley
Salt, Pepper, and Oregano to taste

1. Heat olive oil in a skillet. Brown the steaks over high heat, 1 1/2 minutes on each
   side. Remove steaks from skillet and set aside on a warm platter.
2. Reduce heat and add garlic, cooking until lightly golden. Remove garlic and set
   aside.
3. Add onions and cook until translucent. Add tomato paste, cooking and stirring
   with a wooden spoon until paste blends with oil.
4. Add mushrooms and sauté for 1 minute. Add peppers and sauté for another
   minute.
5. Add cooked garlic, chopped tomatoes, broth, parsley, salt, pepper and oregano.
   Bring to a simmer and let cook for 5 minutes.
6. Add steaks to skillet and partially cover with a lid cook over medium heat, turning
   steaks once, for about 5 minutes, depending on the degree of doneness desired.
7. Remove steaks from skillet onto dinner plates. Spoon over with sauce,
   mushrooms, peppers and serve.

back to top

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

I experimented with dozens of ideas and recipes for several months before developing a pasta dish to carry the name "Sal Anthony". I sought to create something simple, yet rich and appealing. For a while my attempts were based either on a Southern Italian tomato sauce or a Northern Italian cream sauce. One day, in a fit of eclecticism, I combined the two and achieved delicious results.

Linguine Sal Anthony's incorporates a pungent tomato sauce made from imported Italian tomatoes with silky, delicate fresh cream. To this mixture mushrooms, peas and prosciutto are added to lend an interesting, chewy texture. I think you will enjoy this dish as much for its ease of preparation as for its deliciousness.

1/4 lb. Linguine
2 tablespoons pure olive oil
2 garlic cloves, peeled, and cracked
1 cup mushrooms, washed and sliced thin
1/4 cup prosciutto, sliced thin and diced
1/4 cup peas
3/4 cup chicken or veal stock
3/4 cup tomato sauce
1 1/2 tablespoons grated Parmigiano cheese
1/2 cup heavy cream
1/2 teaspoon butter
1 tablespoon fresh or 1/2 tablespoon dry basil
Salt and pepper to taste

1. Cook linguine until al dente (firm) in salted, boiling water. Rinse, cool and drain
   pasta in a colander. Set aside.
2. Sauté garlic in olive oil until golden. Then remove.
3. Add mushrooms and sauté over medium flame for 2 minutes. Add prosciutto and
   peas, and sauté for another minute.
4. Add stock; bring to a simmer and let cook for one minute.
5. Add tomato sauce, basil, and pepper to taste, cheese, butter and cream. Bring to a
   simmer and let cook 3 minutes.
6. Spoon out about 1/2 cup of the liquid from the sauce into another saucepan. Add
   salt to taste. Heat this liquid and add linguine, turning and lifting until pasta is hot
   and well coated with sauce. Fork pasta into two heated bowls.
7. Reduce remaining sauce to desired consistency. Add salt to taste.
   Spoon over pasta. Serve.

back to top

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

When a customer of mine smelled Minestra Maritata she exclaimed with
delight "This aroma takes me back twenty five years". So you might be surprised to learn
how many people are made fidgety by the mere description of this dish. The name means
literally "Marriage of the Greens", but it's not the Savoy cabbage, escarole and Swiss
chard that elicit such strong reactions. Rather the culprit is a humble ingredient beloved
by peasants and gourmets alike, spurned by Americans brought up on blander and richer
cuts of meat. This ingredient is pig's feet. Contrary to what you might expect, pig’s feet
are not only extremely tasty, but also very lean. The concentrated flavor of the bone
serves as a perfect foil to the pungency of the greens. That and the grated cheese "marry"
the greens in a way you will find unforgettable. But first, you'll have to try it.

(for four)
6 small fresh pigs feet, chopped in half
1 small head Savoy cabbage
1 head escarole
1 bunch Swiss Chard
Grated Parmigiano Cheese
Salt and Pepper to taste

1. Boil pigs feet in plenty of water for 30 minutes. Remove pig’s feet and discard
   water.
2. Wash pig’s feet under cold running water to remove any remaining grit.
3. Bring to a boil 1 gallon of water. Add cleaned pigs feet and let simmer for 30
   minutes, skimming the surface of the water from time to time.
4. Wash each vegetable thoroughly to remove all sand. Cut each vegetable into 3 "
   wide pieces. One at a time steam each vegetable until tender but crisp.
5. Add vegetables, salt and pepper to the simmering broth. Simmer for another 15
   minutes.
6. Distribute pig’s feet and vegetables into four bowls and ladle over with broth.
   Sprinkle each portion with plenty of Parmigiano cheese.

back to top

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

You might be surprised to learn that Caesar salad is named not for a Roman
emperor but for its creator, an Italian chef who lived in the border town of Tijuana,
Mexico. The proximity of the United States accounts for the presence of Worcestershire
sauce and mustard powder in the salad; but it took the versatile genius of the Neapolitan
kitchen to incorporate these ingredients into a dish that bears an authoritative Italian
stamp.

Because this is a fundamentally simple dish, the quality of all the ingredients
must be impeccable. Only the tender, light green leaves of Romaine lettuce should be
used. In some cases this means sacrificing up to one half of the head. Dense, day old
Italian bread cut into cubes and fried in olive oil yields the best croutons. Anchovies
bought loose from the top half of a five gallon tin convey less salt and more sweetness
than those dredged from the bottom or purchased in a small tin.

(for two)
1 large head Romaine lettuce, top 2" trimmed off, washed and cut into bite size pieces and dried thoroughly.
1/3 cup olive oil
2 cloves garlic, peeled
1/2 Lemon
5 Anchovies chopped
Dry Mustard
1/2 teaspoon Worcestershire Sauce
1 Egg Yolk
1 cup croutons
1/4 cup grated Parmigiano cheese

1. Mash garlic and 1 teaspoon of oil in the bottom of a salad bowl. Remove most of the garlic.
2. Squeeze in the juice from the lemon, remove seeds. Add a pinch of dry mustard, the Worcestershire sauce, anchovies, and 1 tablespoon of the oil. Muddle anchovies with a wooden spoon until ingredients are well combined and creamy. Only a few small bits of anchovy should be visible.
3. Add egg yolk and stir, slowly adding remainder of olive oil. Do not stir vigorously or whip, otherwise the mixture will congeal.
4. Add lettuce, croutons and sprinkle with the Parmigiano cheese. Toss thoroughly;
   grating over fresh black pepper to taste until dressing coats the lettuce and the croutons become very slightly soft on the outside. Put onto 2 cold plates to serve.

back to top

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

(for two)
6 oz. Fettuccine pasta
1 1/2 cups heavy cream (at room temperature)
1 Egg Yolk
1 teaspoon chopped fresh Italian parsley
1/3 cup Parmigiano cheese
2 teaspoon butter
Salt and fresh black pepper to taste

1. Cook fettuccine until al dente (firm) in salted boiling water. Rinse with cold water,
   drain in a colander and set aside.
2. Using a wire whisk, mix cream and egg yolk until well combined. Do not over mix.
3. Place cream -egg yolk mixture in a saucepan and add parsley, cheese, butter, salt and
   pepper. Bring mixture to a simmer over medium heat, stirring gently until ingredients are
   well incorporated. Do not boil or the cream may curdle. Let simmer until creamy and
   rather thick, about 2 minutes.
4. Add fettuccine to sauce pan, turning and lifting until pasta is hot and coated with
   sauce. Fork pasta into two heated bowls.
5. Reduce remaining sauce over medium high heat briefly. Add salt to taste. Spoon sauce
   over pasta. Discard excess sauce. Add grating of fresh black pepper. Serve.

back to top

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

It's a culinary axiom that the simpler a dish, the higher the quality of the ingredients must be. Without complicated sauces or an overpowering array of spices, each ingredient must stand on its own. So it follows that in a simple yet elegant preparation like veal piccante, the quality of the veal must be outstanding. The best veal comes from grain fed calves - "plume de veau". It should show a faint rose, almost white color. Because this kind of veal is so tender, the side of a fork will easily slice through a properly cooked scaloppini. To obtain genuine “plume de veau”, you should patronize a first rate butcher. The additional cost will be more than compensated for by the succulent outcome.

(for two)
1/2 lb Veal Scaloppini (6 pieces) pounded very thin
Flour
2 tablespoons olive oil
2 tablespoons butter
Juice of two lemons
1/2 cup veal stock or water
2 teaspoons fresh chopped Italian parsley
Salt and white pepper to taste

1. Dredge the pieces of veal in flour until well coated, and then shake off excess flour.
2. Heat the olive oil in a skillet which is large enough to hold all the veal
   scaloppini in one layer. Add the veal and brown briefly on both sides.
3. Remove veal from pan. Discard the fat and oil which remain in the pan. Add the butter, lemon juice, veal stock, parsley and a pinch of salt and white pepper. Return the veal to pan.
4. Return pan to heat and cook, stirring to coat the veal with the lemon butter
   sauce; for about 5 minutes.
5. Remove veal onto heated dinner plates. Briefly reduce remaining sauce, adding more salt and white pepper to taste. Sauce should be "tight", almost the texture of cream. Pour over veal and serve.

* The veal stock or water is the medium with which you control the consistency of the
dish. If the sauce is too "Light" or oily or lemony, add more stock. If the consistency is
right but the lemon is too strong, add a small amount of butter.

back to top

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

When Anthony Dias Blue of CBS news reviewed Sal Anthony's Restaurant he raved about our Mozzarella in Carrozza . He described it as "one of my favorite Italian appetizers" and certainly he speaks for many people. The preparation of Mozzarella in Carrozza follows the tradition of using the most elementary ingredients to achieve the greatest effect. A slice of white bread, the type we use for toast and sandwiches, and a slice of Mozzarella cheese are dipped in flour, egg and Parmigiano cheese, and then fried. The resulting golden brown crust gives way to melted white cheese when cut open. The dish is simple, rich and flavorful. At Sal Anthony's we make our own mozzarella. We salt it lightly and use a whole milk curd. Store bought mozzarella will do just as well for this recipe.

(Appetizer -for two)
2 slices white bread, crusts trimmed
1 loaf of mozzarella cheese (about I pound - preferably fresh)
1/2 cup flour
3 eggs
1 cup finely grated Parmigiano cheese
Vegetable Oil

1. Cut each slice of bread in half diagonally into triangles. You will have four
   triangles.
2. Slice four pieces of mozzarella cheese 1/4" thick (about the same thickness of the
   bread" and trim the slices to match the bread triangles.
3. Scatter the flour onto a large plate. Place the Parmigiano cheese into a bowl. Beat
   the eggs in a low wide bowl. Set the three items in front of you.
4. Lightly dredge on both sides a triangle of bread in flour, then egg, (do not let the
   bread sit in the egg and become soggy).Place the triangle in the bowl of
   Parmigiano cheese. Only one side of the slice should touch the cheese.
5. Dredge on both sides a slice of mozzarella cheese in flour then egg, Place the
   mozzarella on top of the slice of bread sitting in the Parmigiano cheese. Gently
   cover the bread and mozzarella with the Parmigiano cheese; do not pack or press.
   Remove the triangles (which are now stuck together evenly and coated with
   Parmigiano) from the cheese bowl and set aside.
6. Prepare the remaining triangles, following steps 4 and 5. You will end up with
   four cheese and bread triangles.
7. Pour vegetable oil to a depth of at least 2 inches into a heavy skillet. Heat the oil
   to 350 degrees or until the oil bubbles when a piece of cheese is dropped in.
8. Gently lower the triangles into the oil and fry until golden brown on one side,
   then turn and brown the other side.
9. Remove the triangles from the oil with a slotted spoon, pat away oil with a paper
   towel and serve immediately with marinara or anchovy sauce.

back to top

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Loosely translated, arrabiata means "fast and furious". This name is not surprising since the featured ingredient of this dish is dried, hot peppers. While you can buy dried hot peppers at ethnic specialty stores, I find homemade dried peppers far more flavorful. Drying hot peppers is a simple operation. Simply string fresh peppers like a necklace and hang them in a dry, airy place. When the peppers are somewhat shriveled but still flexible, they are ready to use. Depending on the weather, this should take anywhere from 3 to 7 days.

Occasionally, a pepper will develop a green mold on the inside. Such peppers should be discarded. You can reduce the risk of green mold by buying absolutely unblemished peppers. 

(6 appetizer portions)
18 oz. ziti
12 dried, hot "frying" peppers, cut into 1/2" pieces
12 oz. olive oil
12 cloves garlic, peeled and sliced
24 soft, ripe plum tomatoes; peeled and seeded (12 chopped/12 pureed)
18 oz. water
1 tablespoon chopped Italian parsley
Salt and Pepper to taste

1. Cook ziti until al dente (firm). Rinse, drain, and set aside.
2. Heat olive oil in large heavy bottom pot. Lightly brown garlic, do not burn. Remove and set aside.
3. Add peppers to oil and brown slightly. Remove and set aside.
4. Carefully add chopped and pureed plum tomatoes, water, parsley, salt and pepper. Simmer for about 5 minutes.
5. Add ziti, garlic, and peppers and toss until sauce and pasta are hot and well incorporated.
6. Spoon ziti onto plates and remaining sauce on top.

back to top

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Basil, the quintessential summer herb, is the heart and soul of this recipe. Pesto is a "paste" made of basil leaves and high quality Italian virgin olive oil. Finely chopped in a food processor or pounded with a mortar and pestle the aromatic pesto is then blended with other ingredients, heated and tossed with fusilli pasta. Our recipe for Fusilli al Pesto includes garlic, pignoli nuts, Parmigiano cheese and cream cheese. The garlic highlights the basil flavor while the cheeses and pignoli nuts smooth the herbal mixture texture. Pesto can be frozen very successfully. Freeze only the basil and olive oil paste; the other ingredients (garlic, pignoli nuts, cheese) do not freeze well. A dish of Fusilli al Pesto in January reminds you that summer will come again.

1 pound Fusilli
1/2 pound Basil leaves, washed and patted dry
1/2 bunch fresh Italian parsley, washed and patted dry, all main stems removed
1 1/2 cups extra virgin olive oil
3 cloves garlic, peeled
1/2 cup freshly grated Parmigiano Reggiano cheese
1/4 cup pine nuts, lightly toasted
1/2 teaspoon white pepper (or to taste)
Salt to taste
3 tablespoons cream cheese
1 tablespoon butter
1/4 cup chicken or veal stock

1. Cook fusilli until al dente (firm), drain, rinse and set aside.
2. Finely chop basil leaves and parsley in food processor.
3. While machine is still running add the olive oil and garlic.
4. When olive oil and garlic are thoroughly incorporated with basil and parsley, add
   Parmigiano cheese and pine nuts to machine.
5. Add salt and pepper to taste and remove pesto from processor. If mixture seems
   very thick, add olive oil and blend by hand.
6. In a sauté pan over low heat, dissolve cream cheese in water or stock. Add pesto
   and butter and blend together.*
7. Add fusilli, mixing and tossing until pasta and sauce are hot and well
   incorporated.
8. Spoon fusilli into heated bowls and spoon remaining pesto on top.
   *If sauce seems too thick, add water or stock: too thin, reduce over heat.
   Note: If you don’t have a food processor, you can use a blender or a mortar and pestle.
   However, you will have to make the pesto smaller batches.

back to top

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Veal Parmigiano is taken so much for granted that it is generally dismissed as a culinary cliché. The state of affairs is unfortunate since most people have probably never enjoyed a first rate version of this dish. The reasons are simple: low quality ingredients and improper preparation.

A good veal Parmigiano should consist of a very white and tender cutlet, freshly ground and spiced bread crumbs, fresh oil for frying, homemade tomato sauce, Parmigiano Reggiano cheese, and a freshly made whole milk mozzarella. Although no stage of the preparation requires any special skills, each step must be performed correctly because of the cumulative nature of the dish. The cutlet should be properly tenderized; the oil heated not so high as to burn nor so low as to soak the breadcrumbs; the fried veal only partially cooked since it will ultimately be baked; and the mozzarella grated, not sliced, in order to promote rapid and even melting.

4 four oz. veal cutlets (best quality available)
1 cup flour
4 eggs
2 cups spiced bread crumbs:
1 1/3 cup plain bread crumbs
1/4 cup grated Parmigiano cheese
Pinch of salt, pepper, oregano and dried basil
2 tablespoons chopped fresh Italian parsley
Soya or Vegetable oil for frying
3 cups tomato sauce
1 lb. fresh whole milk mozzarella cheese, grated.

1. Pre-heat oven to 400 degrees.
2. Have your butcher pound the veal cutlets until they are 1/4" thick. Lightly dredge
   the cutlets in flour, then egg, then breadcrumbs. Pat breadcrumbs on firmly. Set
   cutlets aside for 15 minutes to ensure that the breadcrumbs don’t fall off while
   frying,
3. Heat about 1/4" oil in a sauté pan. Add veal and pan fry quickly until golden. Dry
   on white paper towels.
4. Using 4 oven proof dishes, evenly spread 1/4 cup hot tomato sauce on the bottom
   of each.
5. Place one veal cutlet on each dish and spoon more sauce on top, covering evenly,
   but not too heavily.
6. Sprinkle 1 tablespoon grated Parmigiano cheese evenly over each cutlet.
7. Top each cutlet with mozzarella cheese (grated) again, not too heavily.
8. Bake in oven for 10 minutes or until mozzarella has melted and turned golden
   brown. Remove from oven.
9. Using a spatula, carefully slide each cutlet onto a warm serving plate. Dash on a
   bit more hot tomato sauce and serve.

back to top

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Because of their "gamey" flavor, organ meats require assertive seasoning. Liver, for
example, in many cuisines is traditionally accompanied by sautéed onions. Their
sweetness blunts the characteristic strong flavor of the liver, In addition to onions; the
Venetians use a simple and inspired foil- vinegar. Not only does the sharpness of the
vinegar cut the potentially overpowering taste of the liver, but it also brings the liver's
other flavor elements into clearer focus.

1 oz. olive oil
3/4 lb. calf s liver
Flour (enough to dredge liver)
1/2 thinly sliced medium Spanish onion
2 bay leaves
2 tablespoons white wine vinegar
2 oz. white wine
1/2 cup veal or chicken stock
2 tablespoons brown stock (optional)
1 tsp. butter
Salt and Pepper to taste
Chopped Italian parsley to taste

1. In olive oil, sauté bay leaf and onions until onions are translucent.
2. Dredge both sides of liver in flour,
3. Sauté liver (2-3 minutes for rare, 6-8 for well done)
4. Remove liver to warm plate.
5. Add veal or chicken stock, brown stock, vinegar, wine and pepper. Stir with
   spatula, Be sure to scrape up all liver stuck to the pan in order to enrich the sauce.
   This is especially important if you are not using brown stock.
6. Reduce sauce to desired consistency.
7. Add butter and salt to taste.
8. Return liver to pan for 1/2 minute. Baste with sauce.
9. Remove liver to serving plate. Sprinkle with chopped parsley and serve.

back to top

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

In Italian, cacciatora means hunter. In the woods, a hunter is limited to making
a sauce that needs few ingredients and utensils. So in a culinary context, cacciatora
signifies simplicity. In the north of Italy, a dish prepared cacciatora style should consist
of meat braised in a brown sauce. In our more southern version, tomatoes form the base.
Of equal importance are the bay leaves; they impart a flavor and aroma reminiscent of the
woods.  Game, for which the cacciatora sauce was first devised, needs a lot of simmering
to tenderize. Obviously, chicken takes less time. You should, however, experiment by
using the sauce with more exotic meats. Here at Sal Anthony's we often feature as a
special Rabbit alla Cacciatora.

(for two)
1 2 1/2 lb. fresh chicken, well washed, dried and cut into pieces (12)
1/4 cup olive oil
1/2 cup dry red wine
2 cups drained plum tomatoes
1 cup chicken stock or 1/2 cup water
1 tablespoon fresh chopped Italian parsley
1 tablespoon fresh chopped basil
6 bay leaves snapped in half
1 cup sliced mushrooms
Salt and Pepper to taste

1. Pre-heat oven to 350 degrees.
2. Heat olive oil in sauté pan over medium heat. Add chicken and cook until well
   browned, about 10 minutes.
3. Remove pan from stove top. Transfer chicken pieces to a roasting pan, discarding
   excess oil. Add wine, tomatoes, chicken stock or water, bay leaves, parsley, basil,
   salt and pepper. Cover pan and place in oven for 25 minutes, mixing and turning
   mixture every 5 minutes.
4. Remove pan from oven and add sliced mushrooms.
5. Return pan to oven and cook uncovered until mushrooms are done, about 10
   minutes.
6. Remove chicken from pan onto two plates, spoon over with sauce and serve.

back to top

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Porcini are a species of wild mushroom. Imported from Italy, they generally
arrive dried although fresh porcini are occasionally available. Porcini, known
mycologically as Boletus Edulis, have a woodsy, pungent aroma and flavor. Porcini can
be the highlight of a dish, as in our Fettuccine con Porcini recipe, or an unusual accent to
a familiar dish such as Chicken alla Cacciatora.

This recipe really gives the porcini a chance to show off. The cream 'tames' the
wildness of the porcini, without diminishing the intense aroma. The red onion 'sweetens'
the flavor. For so dramatic a dish, the recipe is surprisingly simple.

(for two appetizer portions)
1 oz. dry porcini (Italian imported mushrooms)
6 oz. Fettuccine pasta (fresh if available)
1 tablespoon of butter
1 tablespoon red onion, chopped small (use the interior of the onion).
1/2 cup cream
2-3 teaspoons Parmigiano cheese
Salt and White Pepper to taste

1. Soak Porcini in 1 cup lukewarm water for about one half-hour or until firm and
   reconstituted. Remove porcini from water. Strain water through cheesecloth,
   setting aside 1/4 cup for later use. Wash porcini thoroughly to remove all dirt, grit
   and sand. Use your fingers and running water if necessary. When washed, finely
   chop 1 tablespoon of porcini, using the small pieces and ends. Cut the rest of the
   porcini into bite size pieces, following the natural shape and texture.
2. Cook fettuccine until al dente (firm) in salted boiling water. Rinse with cold
   water, drain in a colander and set aside.
3. In a saucepan melt butter and sauté onion for one minute. Add chopped porcini
   and sauté for another minute. Add 1/4 cup strained porcini water, cream and
   porcini pieces. Bring to a simmer and let cook for about 2 minutes, adding
   Parmigiano cheese, salt and white pepper to taste.
4. Pour about 1/2 of the simmering liquid into another saucepan and add the cooked
   fettuccine, quickly turning and lifting until pasta is hot and well coated with
   sauce. Fork pasta into two heated bowls. stuffing into four equal portions.
5. Quickly reduce the remaining sauce in the first pan to the consistency of cream.
   Pour over pasta, evenly distributing the pieces of porcini. Serve.

back to top

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

While we tend to think of Italian cuisine as essentially European, much of its inspiration derives from the Middle East. Stuffing vegetables with rather elaborate, flavorful medleys is a hallmark of this cookery. In Greece, stuffed grape leaves represent a Turkish import; in Sicily, dominated by Arabs during the Middle Ages, Cicoria Imbottita, stuffed chicory, is representative of this tradition.  What makes this dish especially interesting is the presence of raisins. Whereas, in the East, raisins can figure prominently in any course, in Europe they are limited to dessert. This is because, apart from dessert wines and liqueurs, alcoholic beverages are generally felt by Westerners not to go well with fruit. In the Moslem world, where alcohol consumption is forbidden, this is not a consideration. At any rate Cicoria Imbottita proves to be a delightful exception to this general prohibition.

4 whole heads chicory, well washed and drained
1/2 cup grated Parmigiano cheese
1/2 cup pignoli, chopped coarsely
1/2 cup raisins, chopped coarsely
1/4 cup breadcrumbs
1 tablespoon Italian parsley, chopped
2 cloves garlic, peeled and cracked
olive oil
salt and pepper
string

1. Toss together cheese, pignoli, raisins, breadcrumbs, parsley, salt and pepper. Drizzle over 1/4 cup olive oil, tossing until oil is well incorporated. The stuffing should not clump together. Divide
2. Lay one head of chicory open, fluffing open the leaves. Using your fingers sprinkle
   half of one portion of stuffing inside the leaves near the base of the chicory. Close up the leaves tightly and secure with a piece of string around the middle of the chicory. Trim off any bruised or broken leaves. Carefully trim the base of the chicory. Do not cut too deeply or the stuffing will fall out.
3. Stuff the remaining heads of chicory
4. The ideal pot to use for cooking the chicory would be deep and snug. Cover the bottom of the pot with olive oil, add the garlic and sauté until golden. Add 3 cups of water, 1 teaspoon of salt, 1/4 teaspoon black pepper and bring to a boil. Add heads of chicory, standing them upright. Cover pot. Cook for 10 minutes.
5. Remove chicory from pot. Discard string. Spoon over some of the liquid and serve.

back to top

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Frutta di Mare, a seafood salad of calamari, scungilli, octopus and shrimp is a popular Southern Italian preparation. This ethnic dish is one of the highlights of our menu.  The recipe for Frutta di Mare is simple, yet each step requires attention and care. Each seafood ingredient must be cooked separately to ensure the proper degree of doneness and individuality of flavor. Each item must be cut in a certain way so that the textures will contrast. The oil and lemon dressing must be applied by taste and at the last moment before serving, so that the seafoods are subtly wed by the oil and zestily enlivened by the lemon.

This is a perfect warm weather lunch or brunch dish. Keep refrigerated until ready to dress and serve.

1 lb. cleaned and peeled small squid
1 lb. cleaned octopus
1 lb. cleaned scungilli (conch)
1 lb. shrimp (size U10)
1 lb. celery diced into 1/4" pieces
8 cloves garlic lightly crushed
Juice of 8 large Lemons
1/2 cup olive oil
10 leaves washed, fresh basil
1 tablespoon chopped Italian Parsley
1/2 lb. thinly sliced pitted black olives
crushed red pepper to taste.
Salt and Black Pepper to taste.

1. Bring 4 pots of water to a boil.
2. To the first pot add the octopus, to the second the scungilli, to the third the squid
   and to the fourth the shrimp.
3. Three minutes after the water returns to a boil, remove the shrimp. Peel and
   devein. Cut each into 4 pieces, refrigerate.
4. Remove the squid from the water after 30 minutes.
5. Remove the octopus and scungilli from the water after 2 hours.
6. Slice the squid as follows: where the diameter of the body is greatest, cut into the
   narrowest rings - about 1/4 inch wide. Where the diameter is smallest, slice the
   rings widest- about 1/2 inch. The diameters in between should be sliced according
   to the same proportional method. Leave the tentacles intact. Refrigerate.
7. Cut off body from octopus and discard. Also cut off and discard the tentacles
   1 inch from the tip. Peel the tentacles under cold running water. Be careful not to
   pull off the suckers. Slice the rest of the tentacles using the same proportional
   method that was employed on the squid. The thickest portions of the tentacles
   should be sliced into pieces 1/2 inch long, and the tips should be about 2 inches.
   Refrigerate.
8. Cut Scungilli in half along the length. Across the width, cut into thin slices about
   1/8 inch thick. Refrigerate.
9. Just before serving combine all the seafood and the rest of the ingredients. Mix thoroughly and serve.

back to top

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

2 Chicken Breasts, pounded 1/3” thin
Flour
Olive Oil
2 T. Anisette
½ cup sliced fennel
½ cup cream
Salt & pepper to taste
1 T. Parsley, chopped

Dip chicken breasts in flour, shake off excess.  Cover bottom of sauté pan with olive oil.  When oil is hot, add chicken breasts and fennel.  Cook chicken about 2 minutes on each side, then dump out excess oil.  Take pan off the heat and add Anisette, taking care that it does not flame up.  Cook off alcohol, then add cream, salt, pepper and parsley.  Cook 5 – 6 minutes.  Fork out chicken, reduce sauce a minute more, then pour over and serve.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

back to top