LEARN HOW to MAKE TONY’S GABAGOOL SANDWICH
Instructions in SUNDAY SAUCE
WHEN ITALIAN-AMERICANS COOK
by Daniel Bellino “Z”
Catherine and Charles Scorsese
as they Appear in Son Martin Scorsese ‘s Film “ITALIAN AMERICAN”
CATHERINE SCORSESE Making SUNDAY SAUCE ITALIAN GRAVY
For The Shooting of ITALIAN AMERICAN
GRANDMA BELLINO’S SICILIAN COOKBOOK
RECIPES FROM MY SICILIAN NONNA
CHARLIE SCORSESE Making SUNDAY SAUCE GRAVY
In The Prison Scene with Paul Sorvino , Ray Liotta , and Frank Pelligrino Sr
In Martin Scorsese ‘s GOODFELLAS
Screenplay Martin Scorsese and Nick Pileggi
based on Nicholas Pileggi’s Book WISEGUY
In MARTIN SCORSESE’S GODDFELLAS
“The Hoof The Hoof”
The SCORSESE FAMILY
Marty Charlie and Catherine
In Their ELIZABETH STREET Apartment
WHEN ITALIAN AMERICANS COOK
ALBANESE BUTCHER SHOP
The Albanese Meats and Poultry Market had its humble beginning in New York City’s famous “Little Italy” in 1923.
In a part of the city overrun with butchers, pork stores, and Italian deli’s, Albanese Meats and Poultry distinguished itself by catering to their customers and exclusively serving many of the specialty meats and holiday favorites desired by the mostly Italian immigrant community at that time.
Then in the early 50’s, Moe, after finishing college, joined the family business, as the success of the store on Elizabeth Street allowed them to expand their footprint on the Lower East Side with another store near the Williamsburg Bridge.
Then with the untimely passing of Vincenzo in 1954, the new shop was closed and Moe put aside his aspirations of attending medical school to join his mother on Elizabeth Street. He’s been there ever since.
Mary and Moe worked together on Elizabeth Street for nearly 50 years until her passing at the age of 97 in 2002. Now, Moe carries on the business and the great family tradition- serving only the finest cuts of meat with the same enjoyment and enthusiasm as the old days.
Steak al Palermo
This Steak preparation from Palermo is the favorite way that Palermitani like to eat Steak when they are eating it, which is not all that often. Well not all that often 50 years ago or more when most of the population was quite poor. These days however, it’s a much different story, people have a little more money these days, and can afford a steak dinner every now and then. Though in the past few years with the world’s economy in a downturn, maybe they can’t afford steaks all that much once again. This is one reason that the cut of steak is usually cut from the rump or other cheaper cut of beef. In the recipe here however, we have you using Sirloin Steak, though more expensive, it’s tastier and more forgiving when cooking it. It will be tender, and not tough as a Rump Steak would be. The dish is almost like a Veal Milanese, a famed Northern Italian dish, Veal Milanese which is quite expensive. Besides it being marinated and that it’s beef instead of veal, though similar, the Steak Palmertiano is quite different than it’s much more expensive northern cousin.
Being in the Provencia di Palermo in Lercara Friddi, this dish was known to my Sicilian grandfather, who was so poor he only ate it a few times in his life. In America he could have it a bit more often, which was just once a year, cooked by his wife Giuseppina for Philipo’s Birthday as a special birthday treat. Make it and treat yourself as well every-now-and-then.
4 Sirloin Steaks, cut 1/3 of an inch thick
¼ cup Olive Oil, the Juice of 1 Lemon
3 cloves Garlic, peeled and sliced thin
1 bay Leaf
¼ cup chopped fresh Parsley
¼ teaspoon dry Sicilian Oregano
6 tablespoons red wine
1 cup Breadcrumbs
1 Lemon, cut in quarters
Get your butcher to cut you 4 Sirloin Steaks at a thickness of ¾ of an inch each, and have him pound the steaks flat.
Place olive oil, garlic, Lemon Juice, Oregano, wine, and half the fresh Parsley in a shallow glass baking dish and mix all together.
Place the steaks in the marinade and let marinate for at least 3 or hours or overnight.
After the steaks have marinated, remove from marinade and shake off excess.
Coat steaks with breadcrumbs on both sides.
Put 8 tablespoons vegetable oil in a large frying pan that is big enough to cook two teaks at a time. Heat oil to high and add two of the steaks. Cook the steaks over medium-high heat for about 3 minutes.
Turn steaks over and cook on second side for three minutes. Remove the two cooked steaks and place in a 200 degree oven on a plate or pan to keep warm.
Cook the other two steaks the same as the first two. When all four steaks are cooked, plate onto 4 plates and sprinkle on the remaining Parsley over the steaks.
Garnish each plate with a lemon wedge and serve steaks with a Mixed Green Salad, Potatoes, or whichever vegetable you like.
This Recipe was Excerpted from GRANDMA BELLINO’S ITALIAN COOKBOOK by Daniel Bellino Z – Reicpes from My Sicilian Nonna …
1929: John Sasso opens John’s Pizzeria on Bleecker Street.
1933: Pasquale “Patsy” Lancieri opens Patsy’s in East Harlem.
1956: Average cost of a slice of New York pizza: 15 cents. Price keeps pace with cost of subway fare, seen as a kind of an economic indicator.
1959: Ralph Cuomo opens Ray’s Pizza on Prince Street.
1964: Di Fara Pizza opens in Midwood, Brooklyn.
1977: Saturday Night Fever: John Travolta double-slices it at Lenny’s in Bay Ridge.
1990: ThreeRay’s owners, none of them named Ray, band together, form a coalition to trademark the name, and eliminate impostors, or make them pay a fee.
1994: Seventy-nine people are arrested for operating an international drug ring out of a midtown Famous Original Ray’s.
2004: Anthony Mangieri opens Una Pizza Napoletana. Some call him “The Pizza Nazi”
2004: Zagat awards Di Fara 28 rating for food along with Le Bernardin and Jean Georges; Di Fara also receives lowest rating ever for décor: 5.
Joseph M. Macari : Vineyard Manager MACARI VINEYARDS
with Sister GABRIELLA MACARI : Director of PR & Marketing MACARI VINEYARDS
with Cousin Danny
Managing Director MACARI VINEYARDS
Mother of Edward
Mattituk , New York
on The NORTH FORK