Celebrate NY Italian style
I grew up Jewish in a suburb of Manhattan, esat of Brooklyn.We had Italian, Irish, Jewish & Greek Americans sharing culture. My Italian culinary knowledge came from the Italian specialty stores. So, when I found one in the new town I moved to they were happy to know me.
Drinks are:
Pellegrino, campari & soda, wine
First course is antipasto, pickled mushrooms, stuffed peppers, roasted peppers, pickled jalapeños, olives, mozzarella knots, sliced hard cheese; asiago, parmesan, provolone, soppressata; spicy & sweet, tapenade of sun-dried tomatoes. crackers & garlic bread.
Baked pasta: meat lasagna. Use fresh frozen pasta ( from a specialty store, I might try and make one day) best sauce you can 1 lb sweet sausage, 1 lb chopped sirloin, rigotta & egg touch of nutmeg. Fresh parsley & basil.
Meat:Beaf braciole (specialty store) browned & simmered 2 hours.
Vegetable: roasted asparagus
Dessert: strong coffee, biscotti, chocolate pudding pie with whipped cream.
Drinks are:
Pellegrino, campari & soda, wine
First course is antipasto, pickled mushrooms, stuffed peppers, roasted peppers, pickled jalapeños, olives, mozzarella knots, sliced hard cheese; asiago, parmesan, provolone, soppressata; spicy & sweet, tapenade of sun-dried tomatoes. crackers & garlic bread.
Baked pasta: meat lasagna. Use fresh frozen pasta ( from a specialty store, I might try and make one day) best sauce you can 1 lb sweet sausage, 1 lb chopped sirloin, rigotta & egg touch of nutmeg. Fresh parsley & basil.
Meat:Beaf braciole (specialty store) browned & simmered 2 hours.
Vegetable: roasted asparagus
Dessert: strong coffee, biscotti, chocolate pudding pie with whipped cream.
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