(Originally posted on Cat-Tales message board, 4-11-03)
If Giovanni asks, you didn’t get any of this from me. I’ve never even heard of D’Annunzio’s. I’ve never even heard of Gotham. Who is this Batman everybody is talking about. Anyway, to the kitchens…
Scallopini di Vitello
1 ½ lb veal cutlets pounded thin, trim of any fat or membrane, slash to prevent curling
season flour with parsley flakes, beaumonde and pepper
mix ¼ cup veal or chicken stock with ¼ cup Chablis and set aside
Melt ¼ cup butter in large skillet and season with fresh garlic and chopped chives until fragrant
Dredge veal cutlets in seasoned flour, one side only
Sautee in skillet over medium heat. Turn after juices begin to emerge on the upper side, about 3 minutes
Sautee 2nd side, shaking skillet vigorously from time to time until meat is done. Remove from skillet and keep warm.
Deglaze pan with stock/wine mixture and pour sauce over the meat. Garnish with mushrooms and serve.
Cut Sirloin or other choice steak approx ¾ inch thick into cutlets and trim fat
Score each piece, both sides
Prepare breading: 2 cups bread crumbs, 2 tbls grated Romano cheese, ½ tsp salt, dash pepper/lemon pepper, ¼ cup Vidalia or Spanish onion chopped fine, generous pinch oregano, ½ tsp basil
Drizzle bread crumbs with virgin olive oil and mix in fresh parsley
Moisten meat with oil and press into breading until thoroughly coated
Broil on middle rack, 5 minutes each side until crumbs brown
Gamberi Arrabbiata con Salsiccia Giovanni (Shrimp Arrabiatta with Giovanni’s special sausage)
This is the only recipe that contains a cheat: absolutely indispensable ingredient: Rao’s Arrabbiata Sauce. No other brand has the kick. It’s Rao’s or bust.
Take 1 jar Rao’s Arrabbiata, 1 lb sweet Italian sausage, 2 tsp Vidalia or Spanish onion chopped, ¼ cup heavy whipping cream. Remove the sausage from casing, and cook until brown, drain and add onion, simmering 10 minutes. Add the sauce and let simmer 10 minutes, add the cream and simmer 20 minutes more.
Heat another jar of straight Rao’s Arrabbiata.
Shuck and clean 1 lb of the largest freshest tigerstripe shrimp you can find
Roll lightly in flour seasoned with tarragon
Sautee in extra virgin olive oil seasoned with garlic and herbs de provence until tender
Coat with the straight Rao’s Arrabiatta sauce and allow to sit over low flame until ready to serve
Prepare lemonpepper angelhair pasta, prime with cream-sausage sauce, and add 1 piece of sausage meat from the simmering marinade for each 3 shrimp.
Authentic Bruschetta1 narrow Italian loaf of bread
Preheat oven on broiler
setting. Place a rack approximately 6 inches from broiler.
Slice the loaf of bread diagonally into 3/4-inch
slices. Place bread in oven on sheet pan and broil until golden brown on both
sides, approximately 2 minutes for the first side and 1 to 1 1/2 for second
side. Remove to a platter and rub each slice of bread with the garlic and then
brush with olive oil. Sprinkle with salt and pepper and serve immediately.
Slice the loaf of bread diagonally into 3/4-inch slices. Place bread in oven on sheet pan and broil until golden brown on both sides, approximately 2 minutes for the first side and 1 to 1 1/2 for second side. Remove to a platter and rub each slice of bread with the garlic and then brush with olive oil. Sprinkle with salt and pepper and serve immediately.