Read an Excerpt
The Arthur Avenue Cookbook
Recipes and Memories from the Real Little Italy
Stuffed Pork Chops
Makes 4 Servings
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.
Makes about 20 Cannoli
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.
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.