From Florence, Italy – Gnudi – Spinach Ricotta Gnocchi Ingredients: 1 cup whole milk ricotta cheese 1 pound frozen spinach, thawed and squeezed dry 1 cup grated Parmesan 2 eggs 2 egg yolks 1 teaspoon salt 1 teaspoon freshly ground black pepper 5 tablespoons all-purpose flour, plus 1 cup for coating Jar of 825 MAIN … Read more
March 15th, The Ides of March For those of you who are not aware of the significance of the Ides of March, according to the Roman calendar, it is the date signifying the beginning of spring and there was a huge celebration in the city of Rome. The Soothsayers warned Julius Caesar to “beware of the … Read more
Caesar salad is so much better when tossed with fresh, homemade dressing as in this recipe. Ingredients: 1 or 2 crushed garlic cloves 1 egg yolk 1 Tbs. lemon juice 1 tsp. Worcestershire 5 Tbs. olive oil 2 Tbs. red wine vinegar 1/4 tsp. pepper 1/4 C. Parmesan 1 small head romaine lettuce Croutons Directions: … Read more
Bucatini all”Amatricianais an ode to simplicity – rich smoked pork, sweet tomatoes, heat from chili peppers, and the sharp, salty kick of pecorino cheese. Because amatriciana is a classic dish it has a long history and because it is Italian, this history is controversial and hotly disputed. Most but not all agree that “amatriciana” comes … Read more
2011 will be 50 years that we have been in business. It is confusing with all the different Coppola’s in the area. We happen to be the original one. The success of the original restaurant allowed the family to expand. Originally we were located on 273 Main Street and then moved to the current location. It wasn’t by choice. The … Read more
“After 50 years at a pair of locations in Poughkeepsie – the defunct Rialto Theater originally and more-familiarly at 825 Main Street – Coppola’s Trattoria and Bar will close to diners July 30. The owners are moving to grocery shelves with a new business plan featuring recipes that have been popular Coppola’s mainstays for decades.”Link … Read more
*Ditalini, which means “little thimbles” in Italian, is most typically used in the Campania region of Italy, where it graces Pasta E Fagioli. It’s a small tubular shaped pasta. The nutty flavor and firm “al dente” texture is a great addition to this Italian bean soup! Nothing like a hot bowl of Pasta e Fagioli … Read more
Fra diavolo, means “brother devil” in Italian, is the name given to a number of spicy sauces, usually tomato-based, used in American Italian cooking. Fra diavolo sauce is served simply over pasta but most are prepared with one or more types of shellfish. Coppola’s Restaurant has always served it featuring dishes like Calamari, Shrimp, clams, mussels … Read more
The history of the puttanesca sauce is interesting. Some say, because of the Italian translation of the name, puttanesca, which means prostitute, a whore’s favorite meal. But I know a much likelier version of this history from my mom’s home town, the island of Ischia. Apparently, it was late one night and clients showed up … Read more
Vodka releases flavors from the tomatoes that are alcohol soluble. The alcohol coaxes those flavors out and then disappears. But the alcohol does lend some flavor. It is almost sweet, peppery flavor that makes the tomatoes taste sweeter. If you can taste the alcohol, the sauce hasn’t cooked enough. The cream should be added at … Read more