RECIPES

SAMPLE RECIPES

GRILLED ASPARAGUS ASPARAGI Griglia

The only time I had asparagus was when I was young and my Mother would put it in a Frittata. I ate it but never
really knew what it was at that age. As we get older our palate changes and we start eating foods that we wouldn’t
even think about tasting. Well for me, asparagus happens to be one of them. All I remember was my Irish friends
talking about their Mothers making asparagus and I’d go ugh to myself. Now, now I could kick myself in the butt for
not trying it sooner, oh well.

There are a number of kinds of asparagus spears, all of which are the shoots of a fern-like frond if left to mature.
Wild asparagus spears are thin, spindy, and quite flavorful. In Italy they're available in markets but here in the USA
you may have to go out into the woods and find them. However, I do remember, when living in the LA area, seeing
them growing in the wet grassy gullies at the highway exits. I never picked them but they were sure growing wild.

Green asparagus is the most common kind. White asparagus is green asparagus that's deliberately kept in the
dark; as a result with no light the spears remain white. Asparagus is sold by the bunch so, when buying, try to select
a bunch that the spears are all about the same diameter so they will cook evenly. The spears should be firm and
the tips not bent or wilted. At most markets you find asparagus standing up straight in water to keep them fresh; do
the same in your refrigerator to store them for a few days if need be. Note: If you keep them too long they will taste
like wood. I don’t shop for asparagus I just wait until I spot them very thin and crisp; why not get the best. This is a
very simple recipe that will be a hit at any dinner party.

INGREDIENTS:

I Lb. Asparagus; the thinner the better; they do range from about a ¼ inch to almost an inch.
Some good olive oil
Some magic
And a hot fired grill

INSTRUCTIONS:

The rule of-thumb way to prep asparagus is to hold the root end and bend the upper half and where it breaks it
breaks. When they’re thin and crisp, I just cut about an inch off the bottoms and they’re just fine. It’s simple, they’re
too expensive to throw half of it away if it breaks too high. Put some olive oil in a shallow tray like a pizza pan or
even a lasagna pan and add the asparagus. Roll well to get them fully coated with oil, lay the flat in another dish
and sprinkle with magic and don’t be stingy. Set aside and get the grill nice and hot or pre-heat it. Use a pair of
tongs to cook with. Lay the asparagus cross wise on the grating so they don’t fall through until they score. Keep
rolling them so they score a little on all sides. You want to see the score marks but still want them al dente. Give a
taste test; they should be a little crisp, flexible but not over cooked and wilting. As the smaller ones cook, place
them on a serving dish and when complete serve at once.
This will make a great side dish or an appetizer.

When grilled place them on a cookie tray or the used pizza pan, minus the oil, sprinkle with crumbled Gorgonzola
and place under the broiler just enough to melt the cheese a little.

MAGIC???

Everyone has heard of this but there really is “no magic”. Many major Chef’s use magic for grilling and some even
have their own private labeled on your grocers shelf, which I’m sure you’ve seen. After you read the ingredients,
you can be creative with the spices you think will go well with what you are grilling. E.g. fish, pork chicken, veggies,
etc.

Start with 1/3 each: sugar, Kosher salt and granulated garlic. Now add some pepper and any other spice you have
on your spice rack that you like or think would go well with what you are cooking. E.g. nutmeg, onion powder,
sage. thyme, chili powder, whatever. Avoid using flake type spices like parsley, basil, etc. Use generously.

GRILLED PIZZA

It seems that most up-scale restaurants today offer GRILLED PIZZA. AH, but do they really make a true grilled
pizza or do you just get their version of it ??? Many just put the stretched dough on a grill to cook and score both
sides, put toppings on it and finish it off in an oven. Did you ever wonder how a grilled pizza comes to your table
when the is cheese browned on top when it was supposed to cooked on a grill that only cooks on the bottom.

Most people that make pizza buy their dough at a good Italian bakery as opposed to making it and suggest you do
also; it’s not worth it. To proof the dough, take a Med. size baking pan or a rectangular casserole dish that you
would make lasagna in and add about a ½ cup or so of oil to it. A good quality olive oil is not required for this so
save the good stuff for the drizzle when the pizza is done. Take one pound of dough and shape in the form of a
loaf of bread then cut in three equal pieces. Stretch each piece a little and dredge it in the oil in the pan then
cover them with Saran Wrap and set aside in a warm place. It should take about an hour or two for it to rise well;
just keep an eye on it because you don’t them gluing themselves together.

First off, hard wood is the best for grilling but you can use whatever you have. Heat or light your grill on one side
only; this is so you can work your pizza on the cool side so you don’t burn it while attempting to prep it. If your grill
is too small or only has one burner, set up a table workstation next to it ( you will need it anyway ). If you try to get
all the condiments on with a hot flame under it, the bottom will be like the charcoal your cooking with.

For condiments you will need the following but not limited to:

A mixture of predominantly shredded mozzarella, some shredded provolone, and a handful of
“Fresh” chopped parsley 70%, basil 20% and a small amount of sage and rosemary
Chopped garlic and some good olive oil

Now this is where you use your imagination: Roasted peppers, thin sliced onion, sauté onion, fresh sliced
tomatoes, mushrooms, peppers, prosciutto, canned diced tomatoes, goat cheese, whatever. CAUTION: Do not
use liquid pizza sauce unless you just put dabs on here and there; it’s too wet. Any meat that you may want to use
like chicken, sausage, hamburger, etc. must be cooked ahead or any veggies that may need pre-cooking.
Remember the grill only cooks from the bottom and anything you put on top will cook slightly if not just warmed. If
you decide to use some pepperoni, it must be sliced thin and put under the layer of cheese. This will all come
together further down.

By this time the dough may be just about ready. Take a pizza pan and turn it upside down and put a piece of the
dough in the center. With your hands FLAT OPEN start stretching the dough toward the outside edges of the
pan. Flatten it out the best you can then start dragging the edge of the dough toward the edges of the pan and
remember with your hands flat. The dough must be stretched thin and if you try using your finger tips, it will only
make holes in the dough and they are very hard to patch because of the oil. Constantly feel the thickness with the
palm of your hand so you will know where to stretch to make it even. That much dough should make a pizza shell
approx. 12-15 inches in any direction in all kinds of shapes. My guys in the kitchen used to try and shape the like
panties so any shape will do.

Pick the edge of the shell closest to you with two hands and from the front of the grill, flip out the dangling end
toward the rear and lay it down flat. If it not quite flat, you can correct it with a pair of tongs. If you screw-up, your
next one will be better. While the first side is cooking, pick up the ends with the tongs to check for doneness; it
should have the score marks, be slightly golden brown and you’re able to slide it around. When done flip it over
and cook the second only enough so you can slide it then move it to the cool side of the grill.

Brush with oil, sprinkle garlic, fresh herbs and pepperoni if you use it. Take a handful or two of the cheese mixture
and layer it over the top until covered but don’t over do it. Now add anything you are going to use and spread it
evenly. If you want, garnish in the center with very thin slivers of scallion cut length wise. Slide the pizza back to
the hot side of the grill but only put about ¼ of it over the heat at one time. Keep checking the end that is cooking
for doneness as well as watching the cheese. When the cheese starts to boil it’s almost time to rotate it another
¼. When the whole pizza is just about done, slide the entire pizza over the heat for just a few moments just to even
the heat. Slide off into serving dish, drizzle with olive and serve with a steak knife or scissor. The best part of the
presentation is having them cut there own pieces unless party cut.

SAUSAGE AND CABBAGE SOUP   MINESTRA DI VERZA E SALSICCIA

When I was growing up we didn’t have cabbage that much but I did like my mother’s minestra. My Mother’s family
had 10 children and my Father’s side had 8; so as you can understand, they had to stretch a buck. Not that my
generation was considered poor growing up but we did eat the same foods that our parents did.   MINESTRA,
ZUPPA, MINESTRONE & BRODO all refer to soup in Italy. However, when we had minestra at home, this is what we
got. First off, the only time we had it was after a ham dinner on Sunday and the bone was left over with some meat
still left on it. Mom would boil the bone, add cabbage, a can of cannellini beans, some garlic, some olive oil and it
was done. To serve it, she would put a slice of stale Italian in a soup bowl and scoop the minestra over the top.
Well that was the extent of my cabbage eating when I was a boy.

This particular soup comes from the Veneto region of Italy which is on the upper northern Adriatic coast line of the
country centers around the seaport of Venezia. The region produces 179,260,237 gallons of wine, most notably,
Valpolicella, Amarone and Pinot Grigio. And yes, the home to Romeo and Juliet. Other major cities in Veneto are
Verona, Vicenza and Padova. Verona which was founded by the Romans has a coliseum there almost as big as
that in Roma that is still in use for concerts and opera. It is called Arena di Verona.

I remember during one of my trips to Verona there was a concert or opera going on. If I would have known, I would
have given my whole paycheck for that once in a lifetime opportunity. My God, you could almost here the music
and the roaring crowds throughout in entire city. Can you imagine the magnetism of sitting under the stars in a
Roman coliseum in Italy listening to this performance; it’s almost beyond comprehension. Well it wasn’t a total
washout; I did listen to most of it from my hotel balcony with the gracious company of a good bottle of wine, a chunk
of Reggiano Parmesan cheese and some Italian bread.

INGREDIENTS:

1 stick of butter
¼ cup olive oil
4 slices of salt pork or pancetta
½ lb. of fresh hot Italian sausage
½ lb. of diced potatoes cooked very al dente
3-4 cups shredded savory cabbage
2 onions, sliced
A small handful of chopped flat leaf Italian parsley
2 clove garlic, crushed
¼ - ½ Lb. of diced cooked potatoes (optional)
1 can (15oz) of cannellini (white kidney) beans, optional
3-4 cups chicken stock
A pinch of nutmeg
Kosher salt and white pepper to taste; if you don’t have white handy, use freshly ground black.
Grated cheese to top soup; a must! OH, and yes, I do like some pasta in mine.

INSTRUCTIONS:

Sauté the sausage in a little olive oil until browned well but not fully cooked. Remove the sausage and de-glaze
the pan with a little chicken stock then remove from heat. Slice the sausage up and return it to the pan. Heat a
large saucepan to Med./high than add oil, butter and salt pork. When the pork is slightly browned and the fat is
rendered, remove from pan and set aside. Add the cabbage and onion to the pan along with a little chicken stock
wand sauté until the onions get somewhat translucent. Chop salt pork finely and return to pan along with the rest
of the stock, potatoes, the sausage including juices, beans if using, the parsley, nutmeg and garlic. Cover and
simmer for about 10-15 minutes. S & P to taste and serve.

DONNIE’S RABE BROCCOLI

Sautéed Broccoli rabe with garlic and oil is a traditional dish starting Christmas Eve dinner in Naples. Every
Saturday during the wine season (press to bottling) we cook lunch ( 5-7 courses ) for about 15 –30 guests at our
wine club. Most of our wine club “member’s” families came from the Neapolitan Region and rightfully so, every
Saturday you will find a pan of rabe on the table. Don’t be afraid of make too much; it freezes well. Every time my
Mother would have someone pop in for lunch she would open that freezer and pull out a package of rabe.

2 bunches of rabe one 1- 8 0z can chicken broth
4 tablespoons olive oil
5 cloves of garlic
Fresh ground pepper to taste
1 tablespoon chicken base or bouillon cubes
½ lb of Gorgonzola cheese
3 tablespoons of Parmesan cheese

Part #1: In a pan sauté' chopped garlic, olive oil & chicken base
Clean & chop rabe soaked in water, shock into hot oil
(DO NOT BURN GARLIC) Add can of chicken broth, garlic,
oil & water will sauté Medium heat with cover approx 3-4
minutes. DO NOT OVERCOOK! Rabe will become light
green & mushy. This process of cooking is called stewfaida

Part #2: When rabe done put aside and cook 1 Lb of hot or sweet Italian sausage in a sauté pan. When done cut
sausage in 1" pieces and add to the rabbi & juice, toss well and return to heat. When at eating temp, remove from
the burner and add crumbled up Gorgonzola cheese over the top and serve. If serving over pasta, add an
additional 8 ounces of chicken stock when cooking.

AGNOLOTTI ( baby ravioli )

Agnolotti: the pronunciation annyeeolottee. The dish comes from the Piedmont region of Italy. It’s stuffed pasta
similar to ravioli but smaller. They are small squares about 3/4 of an inch to an inch and stuffed with a variety of
fillings. It could be anything from different cheeses, meat, veggies or any combination thereof. These pastas are
quite often filled with leftovers as to get a second meal out of it and still have something a little different. When I
was young, we just called them baby ravioli’s and would normally be in soup. This recipe has a simple filling that
my father would when he made them but you can use anything.

My Father loved to make homemade pasta. Rest assured all our pasta wasn’t homemade. Pop enjoyed making
three things and it was usually was on a Sunday morning or a holiday. He made Ravioli, Cavatelli and Egg Noodles
(Fettuccine). My mother would put a clean sheet over the top of the bed spread and layout the pasta to dry as
Pop cranked away; it was like a production line with flour all over the floor.

As far as the dough goes, make it
however you make it; by hand on
a large cutting board, your table or
in a machine. My father would use a
large piece of plywood that cut to fit
over the end of the table and that was
his pasta board. TAKE OFF YOUR
RINGS AND WATCH AND ROLL UP
YOUR SLEEVES.

Place the sifted flour in a mound in the
center of your pasta board push the flour
away from the center, all the way down
o the surface, to shape it like a bowl.
Add 4 eggs, a sprinkle of salt and start beating the eggs with a fork in one hand and little by little start scooping in
the flour with the other. As it starts to thicken start mixing with both hands. Keep kneading it and eventually it will
become dough. If it’s kind of wet and keeps sticking to your hands, add a little flour or sprinkle some on the board
as your kneading it. In the same token, if it’s too dry add a splash of water but don’t let my father see you. When
ready, form it into workable baseball size balls and set aside for 30-45 minutes with a dry dishtowel over it. When it
rises, roll it out and go to it.

INGREDIENTS:

The Italian rule of thumb is 1 egg to ¾ cup of flour per person. If this is your first time, start out with a smaller batch
if you want.

4-6 large eggs
3-4 cups sifted all-purpose flour; In Italy they would use half Durum and half Semolina flour.
Kosher salt to taste
Shhh; the water, “if you must”

FILLING:

2 large eggs
1 lb. ground beef (85-90% fat)
1 pint ricotta cheese
A good handful of fresh grated Pecorino Romano or Parmesan cheese
kosher salt and freshly ground pepper to taste
2-3 cloves of fresh minced garlic
10-12 fresh basil leaves chopped
½ bunch finely chopped parsley
Some good olive oil
INSTRUCTIONS:

As far as the dough goes, make it however you make it; by hand on a large cutting board, your table or in a
machine??   My father would use a large piece of plywood that cut to fit over the end of the table and that was his
pasta board. Place the sifted flour in a mound in the center of your pasta board push the flour away from the
center to shape it like a bowl. Add 4 eggs, a pinch of salt, and start mixing by hand. Keep kneading it and
eventually it will become dough. If it’s kind of wet and keeps sticking to your hands, add a little flour or sprinkle
some on the board as your kneading it. In the same token, if it’s too dry add a splash of water. When ready, form
it into a ball and set aside for 30-45 minutes with a dry dishtowel over it.

Heat a 12” sauté pan to med-high then add a little oil just cover the bottom. Break up the ground beef in small
pieces and sauté. Sprinkle with S&P and garlic to taste. As cooking keep breaking up the meat into small pieces
almost like you were mashing it but don't mush. While the meat is cooking, beat the eggs in a in a med. size bowl
and then remove about ¼ of it and set aside for later use. Add the ricotta cheese, some grated cheese, S&P to
taste and some basil and parsley. Mix together until blended. When the meat is done remove it from the burner
and drain off most of the liquid. After it cools down somewhat, mix it with the cheese mixture and set aside.

Time to make the pasta! If you have made ravioli before, do it your own way. If not, roll out the dough thinly and
cut into 1 & ½ inch strips. The Agnolotti’s are going to be about ¾ inch squares. Place a dab of stuffing along half
of the strips about every ¾ of an inch or so and brush the other side with the leftover egg. Fold the dough over
and press the edges firmly with your fingers and don’t forget to press between the stuffing also. Then, cut them
with a with a pastry wheel. My father would roll the dough into a 2 foot circle, spread the filling on half of it, fold the
dough over and roll out the ravioli with a special rolling pin with squares in it just for ravioli then cut them with a
with a pastry wheel. Talk about mass production, he would make 2-3 hundred on a Sunday morning.

Put the pasta water on and bring to a boil. Add some salt and the pasta slowly and stir very gently or you’ll bust
them up. Remember, this is fresh pasta and should be done in about 3-5 min. “AL DENTE”. DO NOT OVER
COOK. Rule of thumb is when fresh pasta comes to the surface it’s done. Drain pasta but DO NOT RINSE.
Layer each serving dish with some sauce and place the pasta flat on the plate, right side up. Drizzle a little sauce
over the top of the pasta; sprinkle with graded cheese and for garnish sprinkle with parsley and basil.

FETTUCCINE ALFREDO

If you ask for pasta with Alfredo sauce in most restaurants in Italy your waiter might look at you like you have 2
heads??? Now, if you ask for FETTUCCINE AL BURRO you might get what might be the original recipe. Italians
make a fettuccine (tagiliatelle) pasta dish of with nothing else than good a parmigiano cheese and a lot of butter. It’
s to simple to be a recipe.

I was in Tel Aviv one time staying at the Sheraton Towers right on the waterfront. After a quick shower and change
I head for the front desk to search out a restaurant. The concierge talks me into a nice Italian restaurant across
the street so I try it. Knowing that I’m going to be here for several days I feel I will be getting my fill of authentic food
with my Israeli rep traveling the area. The Fettuccini Alfredo sounded OK so I try it. My dish comes out with
American cheese and I ask, “what the heck is this”. The waiter tells me that they were not allowed to import
Parmigiano cheese into Israel so I try another sauce and it was fine. As for the local food for the remainder of my
stay it was different but great.

One of the most interesting incidents was my driver picking up two military personnel walking along the highway.
They get into the car with automatic weapons, bullets strapped over their chests and grenades hanging all over. I
had to ask myself “what the hell is going on”. We drop them off along the way and my rep tells me all about it. “It is
against the law not to offer a ride to a military person walking.

After several days there I’m off to Cairo.
Again, a nice hotel on the Nile and it’s
down to the front desk for the food search.
Against my better judgment I take their
advice on anther local Italian restaurant.
It’s a two dollar cab ride away and I’m
greeted at the door by two gentlemen with
white turbans; did I do it again?

The menu looked OK so I ask for some wine.
The water replies “we are not allowed to
serve alcohol here would you like some
special coffee? “No I don’t want any coffee” “Try the special coffee” “I do not want it” “try it!” “OK I’ll have the
coffee”. He comes out with a white mug that looked like the one my father used with lather in it when he shaved.
The mug was filled with some pretty good red wine so needless to say; I had several special coffees and
surprisingly the food
was not all that bad.

I get back to my room and there is this big birthday cake
on the coffee table. First I thought I had the wrong room,
however, I looked around and those were my clothes
alright. Having traveled for a few weeks I did not even
know it was my birthday. Obviously they saw it on my
passport. I hope the staff enjoyed it.

Now back to business. Who then was Alfredo?
Alfredo di Lelio, was a cook who proposed this
dish in the restaurant he opened in Rome around 1915
“Alfredo all'Augusteo”'. He created this dish for his wife who lost her appetite during her pregnancy. Hoping To
bring back her appetite, he prepared her a dish of egg tagiliatelle with parmigiano cheese and butter. He
eventually served his paper-thin fettuccine with golden forks, apparently donated to him by Mary Pickford and
Douglas Fairbanks, the famous silent movie stars. The restaurant later saw the likes of actors such as Tyrone
Power, Ava Gardner, Richard Burton, Liz Taylor, Sophia Loren, etc.

A second story comes from a Mario Mozzetti who claims to be the owner of Alfredo alla Scrofa Restaurant in the
same location. Mario states Fettuccine Alfredo, as we know it today, was created by his grandfather who
purchased Alfredo alla Scrofa from Alfredo di Lelio in 1938. The enclosed recipe is what I served in my own
restaurants and it’s about as good as it gets.

This is a nice little twist to the basic Fettuccine Alfredo dish. Another way is to use thinly sliced prosciutto cut into
one-inch pieces. In Italy the word prosciutto means ham; any kind of ham.

INGREDIENTS:

1 pound fresh or good quality dry fettuccine
1 pint heavy cream
½ pound cooked Italian sausage meat (coarsely chopped) or ¼ lb. thinly sliced prosciutto
½ stick butter
1 cup freshly grated Pecorino Romano or Parmesan cheese
1 large egg yolk, lightly beaten
Splash of dry Sherry (never cook with anything you wouldn’t drink)
Kosher salt to taste
2 tablespoons coarsely chopped flat-leaf parsley

INSTRUCTIONS:

Melt butter in a 12-inch sauté pan over medium heat. Add the heavy cream and stir constantly until it starts to
thicken. Add egg yolk and continue stirring so the egg does cook in lumps. Add Sherry and stir. Add a hand full
of cheese, the prosciutto or sausage, (if you use it) then stir again for a minute or so. Be a pro; put your finger in
and taste it. PERFECT! If it thickens too much just add additional cream or a little milk just to loosen. Remove
from heat but keep warm.

Drain pasta, if you haven’t already done so, and transfer to sauté pan and toss. If your pan is to small, use a
serving platter or bowl. Sprinkle with cheese and parsley and serve immediately

SOUTH SIDE SOCIAL CLUB’S POLLO e SALSICCIA

“You can go a long way with a smile but you can go a lot farther with a smile and a gun”.
Al Capone

Now that I have your attention, this dish is a pretty old and popular Italian combination. And, as the story goes, it
was one of Al Capone’s favorite meals also. When Al arrived in Chicago at the age of twenty-one he immediately
advanced his crime career under the wing of Johnny Torrio. After a few rival gang hits and a little innovation he
started to move up in the ranks and soon controlled most of the criminal activities in Chicago. Capone's crew was
credited with the St. Valentine's Day Massacre in 1929, when seven members of the Bugs Moran gang were
murdered in a North side garage. They could never pin the rap on him but he was later
convicted of income-tax evasion and served eight years in prison.

You have to picture this; there’s Capone sitting at his mother’s (Teresina “Theresa” Capone) kitchen table eating
this dish. Here’s a guy that probably dressed to kill sitting at his mothers table eating this dish with a moppina
tucked in his shirt. During my research, I came across a recipe, supposedly of his mothers, and it was just about
exactly the same way my mother made it. As it turns out, the Capone family came from Naples area of Italy about
60 kilometers from my mother’s family.

INGREDIENTS:

½ Lb. of small onions peeled and coarsely cut
3-4 Lb. pound chicken, rinsed off, disjointed, cut the beast in quarters and save the backbone
½ to a pound of sweet or hot Italian sausage links
a half dozen or so ripe plum tomatoes blanched, peeled, seeded and broken up by hand
or a 28 oz can of peeled plum tomatoes crushed by hand after removing some of the juice.
Then again, you cloud always use it for that Bloody Mary while you’re cooking???
1 pound small red or white thin skinned new potatoes cut up with skin on
Some good olive oil
4-6 cloves of fresh peeled garlic smashed flat but not chopped.
Kosher salt and freshly ground black pepper to taste
Small handful of chopped flat leaf parsley
Small handful of torn up fresh basil
1-2 cups of chicken stock
A cup or so of dry white wine, do not cook with any wine that did not come from Al’s warehouse

DIRECTIONS:

Cook the onions in a large sauté pan over med. / high with some olive oil until almost translucent. Remove the
onions with a slotted spoon and set aside. Add the sausage to the pan and brown for a few minutes then set the
sausage aside to cool retaining juices. Brown the chicken the same way and set aside with the sausage. Pre-heat
the oven to about 400°. To the sauté pan containing all the juices add the wine, some stock and let reduce to
about half.

In a large roasting pan add the potatoes, tomatoes the chicken and all the juices. Toss and coat well adding
additional oil if required. S & P to taste, cover and bake at 350° for about 30-45 minutes turning occasionally.

While the chicken is cooking, cut the sausage into 1-inch slices in a dish to retain any juices. Add sausage and
juices to the chicken after it has cooked the 30-45 minutes. Add remaining spices, onions, toss well and add
additional stock if required. Arrange the chicken on top with skin up. Cook un-covered for another 30-45 minutes
on the top rack of the oven until the chicken is tender and potatoes are cooked. Serve hot and put the chicken
back aside and pick on it after it cools

STEAK DIANE / BISTECCA DIANE, FLAMBÉ

In ancient times, Steak Diane originally was a way of serving venison. The spicy sauce was intended to
complement and flavor the somewhat tough meat of the venison. It was named after the Roman goddess Diana
also known as Artemis, a powerful mythological huntress. Artemis, the daughter of Zeus was the goddess of the
wilderness, the hunt, wild animals and fertility. She was often depicted with the crescent of the moon above her
forehead and was sometimes identified as the goddess of the moon. Hence, when serving the steak it was topped
with small crescent moon shaped pieces of toast used for dunking in the delicious juices. In Italian this crescent
moon shaped pieces are called luna a mezzaluna.

As the dish became popular here in the late 1950s to early 1960s when rich wine sauces and flamboyant table
side presentations by the floor Captain or Matri’D was the norm for many top restaurants. Steak Diana consists of
individual filet beefsteaks that are quickly cooked in butter, flamed with cognac and finished with sherry, butter,
and chives. The meat probably went from venison to filet because of the prices restaurants were charging for this
fancy dish they were compelled offer a sellable cut of meat.

INGREDIENTS:

6-8 center-cut beef tenderloin medallions, 4‑6 ounces each trimmed of all fat
1 stick of clarified butter
1/4 cup heavy cream
½ lb. sliced fresh large mushrooms
¼ cup chopped shallots or green onions
1/8 teaspoon garlic, minced
1 teaspoon dry mustard powder
Small handful of chopped fresh flat leaf parsley
1 teaspoon chopped fresh chives
Juice of ½ a lemon
¼ cup Cognac or good brandy (never cook with anything you wouldn’t drink)
Splash of dry Sherry
¼ cup beef stock
Pinch of fresh thyme leaves
Splash of Worcestershire sauce
Kosher salt and freshly ground black pepper to taste

INSTRUCTIONS:

Flatten one piece of steak at a time between two pieces of plastic wrap. Working from the center to the edges,
gently pound each piece of steak with a meat mallet or rolling pin to 1/2-inch thick. In a large sauté pan over
medium/ high heat add a little butter, melt then add steaks. S&P to taste and sauté about 2 minutes max. on each
side adding a splash of Cognac on the second side. Remove them to a plate and set aside. Repeat as necessary.
In the same pan, add butter; shallots stir in Worcestershire sauce and mushrooms. Toss the mushroom mixture
approximately 2 minutes then add lemon juice, S&P to taste, the thyme, parsley, dried mustard and garlic.

Let cook for about 25-30 seconds then add beef stock and let reduce; do the same with the cream. When reduced
and thickened slightly, tilt the pan slightly forward, increase heat to high and pour the cognac into the front edge
of the pan and let the flame ignite the alcohol vapors (or if electric, light with a match). Swirl slightly until the flame
goes out then place the pan on a cool burner. Place steak medallions in the pan dredging both sides with the
sauce and return to high heat to finish off and warm BUT DO NOT OVER COOK. Tilt the pan the same way you
did for the cognac and add a splash of sherry and ignite. As soon as the flame goes out, transfer the meat to
serving dishes, top with remaining juices and serve.

                                        DONNIE AND I ARE PUTTING THE FINAL TOUCH
                                             TO OUR FAMOUS FLAMBÉ TECHNIQUE
                       “FORGET THE FIRE EXTINGUISHER AND SAVE THE DAMN FOOD”

RED CLAM ZUPPA    zuppa vongole alla roso

CLAMS: VONGOLE. HARD-SHELL VARIETIES
The hard-shell clam also known as the quahog or littleneck
originated in North America but over the years have also
colonized in the area. I am not going to get into types of
clams around the Mediterranean other than the fact that
they a damn good selection with some very similar to what
we know of here in the US. Clams are available throughout
the year but are best in the autumn. Both the soft- and
hard-shell varieties they are extremely popular in the US.
In the northeast most of the clams are harvested by the local
shell fishermen. They buzz out into the bay in skiffs and a
bull rake at the break of dawn, take in their catch and are
back to the bar by noontime; not bad eh.

INGREDIENTS:

¼ cup olive oil
1 stick of butter
4-6 cloves of chopped garlic
½ bunch of chopped fresh parsley
6-8 large sliced fresh basil leaves
3 slices of lean salt pork ¼” thick
2-4 dozen count neck clams in shell (small quahog) rinsed If you use mussels, scrub well
under cold water, remove beards and running and discard any that are opened
2 large 28 oz. cans of diced tomatoes
16 oz. Fresh chopped quahog clams, (reserve liquid), any local fish market
A 32 oz. fresh clam juice at the fish market and freeze the balance.
1-2 cups of white wine. Variation’s: Use chicken stock in place of the wine
and add it half & half with the clam juice.
2 large onion cut in large wedges
The top ¼ of a head of celery diced cut in ½ inch pieces including leafs
Kosher salt and freshly ground black pepper to taste
½ tin of crushed anchovies
2 Tbs. of strained and rinsed capers
Hot red pepper seeds (optional at serving)
2 tablespoons lemon juice, to adjust acidity

INSTRUCTIONS:

Heat a 12” sauté pan to med./high heat then
add the olive oil and ¼ of the butter. When
back up to heat, add the salt pork, onion,
celery and the whole clams and cover.
Keep an eye on the clams and as they open
individually, remove them transfer them to
another container and keep warm.                                           THIS A COMBO OF NECKS AND MUSSELS
When all the clams are open and transferred,
remove the salt pork and chop it into pieces (size is not that important and you’re the Chef so chop it however you
want). Return the meat to the pan. Add the wine and chicken stock to the pan reduce it to about half.
When reduced, add the tomatoes, clam juice as well as the juice in the chopped clams and bring to a low boil until
tomatoes are cooked but not mush. Add the butter and stir until incorporated, then add ½ the parsley, ½ the basil,
lemon juice, garlic, capers, anchovies and S&P to taste. Get back up to temp then add the chopped clams, the
ones in the shell and turn off the heat immediately. Stir lightly just to warm the clams. And do not, under any
circumstances, turn the heat back on because the clams will turn to rubber. Toss with sauce with the remaining
basil & parsley and serve with hot pepper seeds and some crusty Italian bread or garlic bread.

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