“It wasn’t just my mamma’s voice that my brother and I experienced coming through the window of our apartment. As my brother and I would gaze through the window overlooking the restaurant kitchen skylights, we could almost see a swirl of aromas lifting through the air toward our window. We both stood tall breathing in while our stomachs sucked in and our our chests swelled out. We pulled all those wonderful aromas curling up from the skylight all the way up into our nostrils! “ Yummmmiieee yum yum!!”, we would both exclaim to ourselves! Some mornings we didn’t need alarm clocks to wake us up because the scent of simmering tomato sauce coming from the restaurant kitchen was the perfect wake- up call!
Before you all get jealous on how my brother and I were raised on the restaurant foods let me set the record straight. You know how the old saying goes that the “shoemakers children have no shoes!”, well we children felt like “chefs kids didn’t eat chefs meals”! My mom and her sisters insisted that we were on a regiment of healthy eating. Soft boiled eggs for breakfast while lunch consisted of soups. My one Zia made very brothy bland soups while my other Zia made soups that were so thick that you can eat them with a fork! In the early years mamma didn’t cook at all because she was always working. My brother and I were soon disappointed to find out that mamma cooked much the same way! Dinner was just an unseasoned broiled piece of meat and a plain vegetable. If I think back I don’t think my Zias ever served pasta! Of course dessert was out of the question! I can still picture myself with my cousins sitting at the dinner table staring down at our plates confused. It was so difficult to enjoy our healthy meals surrounded by all those wonderful restaurant food aromas. We all realized early on that the papas were the restaurant chefs who made the most delicious meals while the mammas were the home cooks who made sure the children ate healthy foods! You can bet that we children looked forward to Mondays! It was the day the restaurant was closed. It was a special day. Not only did we get spend time with our papas but we got to experience the chefs’ cooking. We even got dessert! Some Mondays all three families would go to my nonna’s house where we ate good there too! In fact our Nonna was a phenominal cook! Monday was my brother and I’s favorite day of the week! It is funny how to this day I still associate Monday as a day of family, love and good eats!”
January 15, 2015
Well hello again!!
I hope you are all enjoying the recipes! We had a request for Pork Arrabiata recipe. This will be recipe number 4. We have over 50 sauce recipes to share. It will take time to go through all of them. If you are especially wanting a recipe please feel free to request one and I will try to fit it in earlier! The Arrabiata Sauce falls in line with our garlic and oil sauce base. This recipe was quite popular in the latter years of the restaurant. In many recipes arrabiata is often associated with a spicy hot tomato sauce. Our version has no tomatoes in it. We call it arrabiata because it is spicy hot! As long as you remove the seeds from the hot cherry peppers it will be mildly hot and palatable!
We use this sauce on pork scallopini but it will be just as good on chicken scallopini.
The way we prepare pork scaloppini is different than the way we prepare chicken. We don’t use an egg batter for the pork. We only dredge it in flour and not eggs! We started off this recipe with 3 thick center cut boneless pork chops which we sliced through horizontally yielding 6 slices. You may find the scaloppini already sliced for you at the butchers. Place a slice in a thick freezer quart size zip lock baggie. Using the flat side of a meat tenderizer and pound 3-4 times on one side and flip it over and pound another 3-4 times on the other side. Do that with all six slices. You may need to pound longer to get a nice thin slice of pork scaloppini. Salt the meat and dredge in flour. In a skillet fry up the meat in vegetable oil on each side. Remember you don’t have to worry if it not quite done. As long as it gets a light golden crust on it you will be fine because you will be finishing it off in the sauce for 20 minutes!
Serves 2-3 people
3 cloves of sliced garlic
1 Tbs of chopped Italian parsley
2 Tbs of extra virgin olive oil
1/3 cup of white wine
1 ½ cups of chicken stock
Slice 4 hot cherry peppers into large chunks ( make sure you remove all the seeds or it will be too hot)
¼ cup of vinegar that the hot cherry peppers are packed in
3 Tbs of salted butter
1/8 tsp of salt
Saute sliced garlic in olive oil until golden over medium heat. Quickly pull skillet off heat and drop in chopped parsley. Add the rest of the ingredients and simmer until the butter is melted. Then placed the pork scallopini in the sauce and simmer over medium heat for 20 minutes.