Sunday - Sunday Gravy
Thursday - macaroni
Friday - Pizza, Chinese, or Fish

La Valle San Marzano

http://chowhound.chow.com/topics/601758

Here's a simple dish that is delicious.
http://www.nytimes.com/recipes/6081/S...

Pizza Rustica, filled with ricotta, diced cheeses, and various preserved pork products, is also called pizza ripiena (stuffed pie) or in dialect, pizza chiena--from which comes the frequently used Italian American name pizza gain. Naples At Table

The best Pizza Gain recipe I have found is from Arthur Schwartz cookbook Naples at Table. Here's the recipe http://jellypress.com/article/110/

Do you have a great Easter Pie recipe to share?

The flat onions you see in the small mesh bags are being called cipolline now but the real cipolline that we used to get in bulk was the hyacinth bulb now being called lampascioni.
I have four jars and will attempt to make my Grandmothers traditional holiday recipe Cipollini with Sausage in a lite Tomato Sauce.

I went to 3 Guys. No Cipollini, but beautiful fresh produce!! Thanks
I also found out it is illegal to import the bulk cipollini. They now sell them in glass jars called Lampagioni in oil. They are very good but way more expensive. I found them at Dairy Maid.

What's your favorite Food Stores in Brooklyn? Mine are

Raviolis, Prosciutto Bread, Cheeses - Dairy Maid
Salumeria - Coluccios
Italian Bread - Il Fotunatos
Cookies - Cuccios
Fish - Across the street from Villa Bate
Sausage, Rice Balls, Meats - Faicos
Pizza - Di Faras, L&B

I'll be in Brooklyn Saturday and I'll be hunting for bulk cippolini onions. The loose round ones that are shaped like shallots. Not the flat ones that come in mesh bags. Does anyone know where I might find them?

I love eating in New York. Always looking for cool different restaurants serving great ethnic foods or great new York specialties. Any recs near Penn station would be great! Nothing fancy, hole in the walls are great. Price doesn't matter. Thanks

I will be arriving in Baltimore Friday June 28th in the morning and staying close to Camden Yards and Little Italy. The game is Saturday Night. Looking for recs for lunch , dinner, breakfast, maybe even a brunch. Nothing too fancy, love all food. Price doesn't matter. Thank You!

I use American bread without the crust in milk just like my grandmother did.

I brown mine first, then simmer them in tomato sauce with the lid partially open. In about two and a half hours they fall right off the bone.

First of all we never serve spaghetti with meat sauce. Spaghetti would be served with other sauces like marinara sauce, clam, sauce, puttanesca etc.
Meat sauce aka Sunday Gravy is best served with rigatoni or cheese raviolis.
For the gravy in a dutch oven I first brown the meatballs, put them aside. Then I brown pork neck bones, beef short ribs, a lamb shank, and hot sausage.
Then I add garlic and tomato paste and water. stir
I now add the tomatoes that I can myself in August. Salt, pepper, hot pepper, basil, a pinch of sugar and the meatballs. Bring to a boil, cover partially, and simmer for 3 hours. That's It! Mangia!!

I made this on Thanksgiving and I made them again tonight
http://www.huffingtonpost.ca/2011/10/...

I use Honeycup Mustard with EVOO, Balsamic Vinegar and a few Italian Herbs. Taste till I get it right. Great on some arugula with ripe tomatoes and thinly sliced red onions.

The Italian name for this recipe book is
La scienza in cucina e l'arte di mangier bene
The English edition was first published in 1997

I found my Grandmother's 1913 copy of this book in Italian and I just ordered the English version. If the great food she cooked when I was growing up is in this book I will be Very Happy!!!!
Does anyone have any favorite recipes from this book?

If you're looking to make your own and just need the pork skins, almost every supermarket meat department has it available in their order books. The meat manager will not order this item because it doesn't sell and he will wind up throwing most of it out. The number one responsibility of the meat manager is to make money. Larger stores have a better chance of selling this item. Your best bet is to go to a busy supermarket close to you and ask the meat manager to order pork skins for you.

Heres my summer time favorite
http://www.foodandwine.com/recipes/sw...

Has anyone seen the rounder darker cipollini onion anywhere in New Jersey or New York? I'm not looking for the flat ones that you see in the supermarkets. The onions I'm looking for are usually sold loose by the lb and come in a large wicker basket. They almost resemble a shallot. The last time I found them was at Coluccio's in Brooklyn. I've also found them a while back at Somerset Farms in Greenbrook NJ

My Grandmothers and Aunts used Contadina, Tuttarosa, and Red Pack Tomatoes. I like La Valle. The tomatoes TomDel is referring to are not San Marzano. San Marzano is actually the brand name of these tomatoes.

I just remembered Think Grill at 2701 Morris Ave Union has what you're looking for.

I had an awesome Gyro last night after the Rangers game at Gyro 2. A hole in the wall at 425 7th Ave ny if you're ever in the area. In NJ I only eat them at feasts. Sorry

La Pastaria in Summit has it on their specials menu sometimes. You can call them and ask.

My two favorites I like to serve are Pepperoni, Hot Ham, and Provolone. And Broccoli Rabe, Reggiano.

Looking for a Great Pernil recipe
Just bought a nice piece of pork.
Want to cook it Sunday.
Thanks!!

How about a Pernil?
http://www.nytimes.com/2008/01/02/din...

I'm looking for a recipe for the Chicken and Rice w/ white sauce they have at the Halal cart at 53rd and 6th. I made it last year and it was great but I can't find the recipe I used :-(
Thank You!!

Does anyone have a better recipe?