- Shopping Bag ( 0 items )
Arthur Avenue winds its way through the heart of theBronx. Known to many as the "real Little Italy," the storiedArthur Avenue neighborhood has been home to a vibrantcommunity of Italian-Americans for over a hundred years.Today, this area continues to thrive as visitors and residents stopto buy a fresh, crusty loaf of bread; to enjoy a meal at Mario'sRestaurant; to dawdle for a while at Randazzo's raw bar on a warmsummer afternoon; or to hear Mike's Deli owner Michele Grecobelt out an aria from Rigoletto and ...
Arthur Avenue winds its way through the heart of theBronx. Known to many as the "real Little Italy," the storiedArthur Avenue neighborhood has been home to a vibrantcommunity of Italian-Americans for over a hundred years.Today, this area continues to thrive as visitors and residents stopto buy a fresh, crusty loaf of bread; to enjoy a meal at Mario'sRestaurant; to dawdle for a while at Randazzo's raw bar on a warmsummer afternoon; or to hear Mike's Deli owner Michele Grecobelt out an aria from Rigoletto and spellbind his customers withtales of the Avenue's past.
Now, for the first time, the residents of Arthur Avenue inviteyou to experience the magic of their kitchens and share theflavors of their family tables. Passed down through generations,their delicious recipes are time-tested, tried, and true -- and readyfor any kitchen. They include:
• Sicilian Baked Ziti • Yankee Stadium Big Boy (The Grecofamily's famous grinder that was rated one of the best in the cityby the New York Times) • Osso Buco • Olive Ciabatta • Italian RicottaCheesecake • Cannoli • and more
The Arthur Avenue Cookbook also invites you to savor the memoriesof the neighborhood's most colorful residents, restaurateurs, andshop owners, and those of their families -- many of whom havelived in the neighborhood since it first came into being. MeetMario Borgatti, the noodle maker who has been there for morethan eighty-five years. Anthony Artuso, Sr., takes his bakerybusiness so seriously that he went seventeen years without avacation -- in part, to ensure that each bride and groom got theperfect wedding cake. And Mike Rella, president of the ArthurAvenue Retail Market, remembers learning English by workingin a butcher shop, where he's now a partner with his uncle PeterServedio.
This cookbook also provides a guide to the pastry shops, delis,restaurants, and other famous and lesser-known gems that lineArthur Avenue. Gorgeous photographs, extraordinary characters,and enticing dishes make The Arthur Avenue Cookbook an irresistibleaddition to any kitchen.
|Meat & Poultry||66|
|Fish & Seafood||104|
|Visiting Arthur Avenue||184|
|Shop & Restaurant Index||188|
Peter's Meat Market
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 each chop. In a bowl, combine the bread crumbs, sausage, prosciutto, mozzarella, garlic, and salt and pepper. Stuff each chop with the mixture and sew or tie them closed with string.
Heat the oil in a skillet over medium-high heat. When the oil is hot, pat the chops dry then place them in the pan. Brown on both sides, about 3 minutes per side. Remove the pork chops and set them aside in a roasting pan.
Add the onion, butter, white wine, and chicken broth to the skillet. Cook over medium heat, stirring, for 6 to 8 minutes. Add them to the pan with the pork chops and bake for 1 hour. Remove the string before serving, and drizzle the pork chops with the pan juices once plated.
Juicy and flavorful, this dish makes a dramatic centerpiece for a Sunday meal. If you're in the neighborhood, Peter sells prestuffed pork chops.
Gino's Pastry Shop
Cannoli Shell Ingredients:
Oil for deep frying
2 cups cake flour 1 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)
1 pound dry ricotta (impastata), or buy good-quality ricotta, line a strainer with cheese cloth, place the cheese 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 except the egg wash, adding enough water (1 to 2 tablespoons cold water) until it reaches a doughlike consistency. The amount of water will vary according to the outside temperature/humidity. Roll the dough to the thickness of pasta (1/4 inch). Using a cannoli cutter (an oval-shaped cookie cutter), cut out the cannoli. Place the cannoli ovals in a row and place a cannoli rod down the center. Flip the cannoli up and over, sealing the opposite edges where they meet 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 into the cannoli.
Serve, sprinkled with confectioners' sugar.
Jerome's (now-deceased) father, Gino, opened his pastry shop in 1961 after working for several years at DeLillo's, located farther down 187th Street. You can order cannoli cutters and rods (sometimes called tubes) online; try Amazon's baking section or specialty baking stores.
Posted August 1, 2009
This book brought back so many good memories of my childhood. I was brought up in this neighborhood. I went to the church that was illustrted in the book, and we all received our sacraments there. We went shopping on Arthur Avenue most every week. Some of the shops are still there! Incredable! I will recommend it to my family.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted January 29, 2007
If you have never been to Arthur Avenue just open the pages of this beautiful book. The first 15 pages describe and take you there. The recipes are delicious and the pictures make your mouth water. Antipasti to Sweets. You will have visited with Produce Venders and Restaurants and Cafes. It you never cook a day in your life just get this book to read.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted December 19, 2009
No text was provided for this review.
Posted November 20, 2008
No text was provided for this review.