Awesome SUNDAY GRAVY From a Great ITALIAN-AMERICAN COOK
GIANNI
Our Pal Gianni makes an awesome Sunday Gravy and we just love his passion. This recipe is for the Gravy that his Mom and Aunt Fran would make when Gianni was growing up in New Jersey where they make along with New York the Best Sunday Sauce Gravy to be found on the planet ..
SUNDAY SAUCE alla CLEMENZA
From The GODFATHER
This Sunday Sauce video is from our friend Daniel Bellino, author of Sunday Sauce -
When Italian-Americans Cook ... We love Daniel's book, his Sunday Sauce (Gravy) recipe, and especially Daniel's great passion and love for Italian-American food and the rituals within ... Daniel just like our buddy Gianni is "The Real Deal," and these guys are both Italian-Americans from Jersey, one of the strongest Italian enclaves in the country. Bravo Daniele ! Bravo Gianni !
CARLA'S SUNDAY GRAVY NAPOLITAN
Carla mkaes an Awesome Sunday Gravy .. She's so Sweet, we just Love her. Her and her awesome Gravy Napolitan .. Brava Carla !!!
"THAT'S RIGHT, IT'S CALLED GRAVY" !!!
This girl just cracks us up .. And she's from Jersey .. We swear, we didn't plan this, but we realize most of the best Sunday Sauce gravy recipes come from New Jersey, more than anywhere else in the country, even Brooklyn and the rest of New York .. Well I guess Jersey Wins Top Prize for The Best SUNDAY GRAVY in All of America ..
LEARN How to Make SUNDAY SAUCE alla CLEMENZA
From THE GODFATHER
Cousin's Antony & Daniel make an awesome SUNDAY SAUCE with Sausage, Meatballs. and Pork Spare Ribs .. We just love it .. Here they make this Gravy at Tony's father's house in Lodi, New Jersey which was at one time 100% Italian, mostly from Sicily and Napoli .. Tony & Daniel's grandfather and grandmother were from Lercara Friddi Sicily, the same town that one Charles "Lucky" Lucciano was from, as well as another Jersey Boy named one Francis Albert Sinatra (Frank Sinatra) ...
Excerpted from SUNDAY SAUCE - When Italian-American Cook
Of all the fine traditions of the Italian-American enclave in the United State, the Sunday afternoon ritual of making and eating a Sunday Sauce, a.k.a. “Gravy” is Italian-America’s most Time-Honored of all. Mamma, Grandma (Nonna) will make her celebrated “Sunday Sauce” and all is glorious. Sunday Sauce? What is it? Well, first off, Sunday Sauce, or as some call it, Gravy or simply “Sauce,” is without question thee number-1 undisputed “Supreme Dish” of our great Italian-American Cuisine and the Italian-American enclave as a whole, “It doesn’t get any better than a Sunday Sauce.” Ok, now, to be more specific for those who may not know about Sunday Sauce, there are a number of variations on the theme. Most Sunday Sauces are made with Italian Sausages, Braciole, and Meatballs. Some people make their versions with; Beef or Pork Neck, while others make their Gravy (Sunday Sauce) with just Sausage and Meatballs, like Pete Clemenza, or the most popular version of; Sausages, Meatballs, and Braciole. Some may throw some Chicken Thighs or a Veal Shank into this mix. Sunday Sauces can be made with any combination of these aforementioned meats. The meats are slowly simmered for several hours in a “Sauce” made with tomatoes, minced onions, and garlic. I generally like to make my Sunday Sauce Gravy with Sausages, Meatballs, and Pork Ribs. Other times I’ll make it with Sausage, Meatballs, and Braciole. An old tradition in some families is that mother or Grandma would start the Sauce early on a Sunday morning, get all the ingredients in the pot and start the Gravy simmering away for a couple hours on top of the stove, then put it in the oven for a couple hours while everyone goes to Church. When you get back home, the Sauce would be ready, “ready to be devoured that is!”
Our family would usually start our Sunday meal with the most traditional Italian-American-Antipasto of roast peppers, Salami, Olives, Celery, and Provolone. After that, it’s on to the Main Event of Maccheroni and Sunday Sauce, a dish which is something so Blissfully and Pleasurably Sublime, that it is almost “Sinful.” Yes it is.
When a meal centered around a Sunday Sauce is announced, one can have visions of Blissful Ecstasy at thoughts of eating Pasta laden with Italian Sausages, Savory Meatballs, Beef Braciola, and succulent Pork Ribs. All this has been slowly simmered to culinary perfection. Yes just the thoughts can enrapture one into a delightful frenzy of the “Most Blissful Feelings” of smelling, seeing, and consuming all the ingredients, the Sausages, Meatballs and Gravy. Yes a Sunday Sauce can and does have such effects on one’s mind, body, and soul. And, I do not want to sound prejudice, but this is pure fact, it is the Male of the Italian-American species who Love The Sunday Sauce in all its form, far more than the female sex. True! Meatballs too! And Italian-American men and boys Love and hold oh-so-dear, their Meatballs, Sunday Sauce, Sausage & Peppers, and Meatball Parm Sandwiches.
Veal Milanese? Now that’s Italian! Italian from Italy that is, and totally authentic to Italy and not an Italian-American invention. Veal Milanese is par-ticularly loved by New York and New Jersey Italian-Americans, but it’s a dish that is not often eaten at home. It is most often eaten in Italian Restaurants. Veal Milanese is a dish that when made in its most classic form and of the original recipe is made with a rib veal-chop that is pounded thin, then breaded, then fried in a combination of butter and oil to browned, crisp, and crunchy. It is put on a plate and topped with a salad of Arugala & Tomato. It is simple and delicious. Veal Milanese is simple and delicious, but cheap it’s not. This dish can cost you anywhere from about $29 to $42 a pop, with the average being about $39 in a restaurant. Not cheap! You can make it at home for about $10 or $12, considerably cheaper than 39 dollars. But guess what? Just like with our friend Veal Parmigiano, Veal Milanese can be made with chicken or pork. Yes, it’s no longer Veal Milanese, but Pork or Chicken Milanese. But guess what? It taste just as good, and it’s way cheaper. So if, you have a hankering for some Veal Milanese, but don’t want to spend $39 plus tip, plus tax, and you’ve got to have a least one glass of wine in a restaurant, that Veal Milanese with all the rest is gonna cost you about $65 or so. Dam! But you’ve got alternatives. You can make Veal Milanese at home for $10 to $12, or you can make Pork or Chicken Milanese for $3 or $4 a serving. Not a bad alternative.
Oh, and by the way, did you know that Veal Milanese was one of Frank Sinatra’s favorite dishes? Yes, ol Blue Eyes loved it, along with; a simple bowl of Spaghetti Pomodoro (Tomato Sauce), Clams Posillipo, Sausages, Meatballs, and of course Sunday Sauce. As many know, Patsy’s on West 56th Street in New York was Sinatra’s all-time favorite restaurant. He loved and adored the place, and ate there for more than 50 years. Frank liked his Veal Milanese at Patsy’s and he liked it a certain way, extra thin and extra crisp. Veal Milanese is already pounded thin to begin with, but Frank liked his even thinner, and at Patsy’s they always granted Frank’s request and gave him what he wanted, which was good-old, no-fuss Italian Food prepared to perfection. Basta!
Excerpted from SUNDAY SAUCE by Daniel Bellino-Zwicke
4 Veal Cutlets from your butcher, or pork or chicken 1-1/2 cups plain breadcrumbs
1 ½ cups flour
3 eggs, Salt & Black Pepper
4 cups Arugala, 1 cup cherry tomatoes cut in half
2 lemons cut in half
Vegetable Oil for frying and half stick of butter
2 lemons cut in half
6 tablespoons Olive Oil, Salt & Pepper to Taste
2 tablespoons Red Wine Vinegar
Preparation:
1. Place four, eggs, and bread crumbs each in their own separate bowls.
2. Season cutlets with Salt & Pepper. Season eggs, Flour and breadcrumbs with salt & pepper
3. Dredge each veal cutlet in flour, and shake off excess flour.
4. Then dredge veal in eggs, shaking off excess flour before putting in to breadcrumbs.
5. Completely coat veal cutlets with breadcrumbs. Press bread crumbs in to the cutlets. Set Aside.
6. Heat oil over medium heat in a frying pan that is big enough to cook 2 cutlets at a time.
7. When oil is hot enough for frying, add butter and turn heat to high. Add 2 of the breaded cutlets and fry on each side to slightly golden brown. Remove fried cutlets to a plate with paper towels and keep warm.
8. Fry other 2 cutlets until golden brown on each side.
9. Place Arugala and Tomatoes in a mixing bowl. Olive Oil and Vinegar. Season with Salt & Pepper to taste. Toss Salad.
10. Place each cooked Veal Cutlet on a plate each. top each cutlet with salad. Place a half lemon on each plate and serve your Veal Milanese
Veal Milanese alla Sinatra and Other Great Recipes
and Stories in SUNDAY SAUCE by Daniel Bellino-Zwicke
Frank couldn't eat garlic. You could flavor a dish with garlic by cooking whole garlic cloves
in olive oil to flavor the dish. Then you had to pull out each and every piece of garlic. Frank couldn't take it ..
His favorite dishes were; Clams Posillipo, Spaghetti Pomodoro, Veal Milanese,
Sausage & Peppers, and Spaghetti & Meatballs of which PATSY'S makes "The Best In Town"
If you want to Eat Like SINATRA, check out Daniel Bellino-Zwicke's latest book
SUNDAY SAUCE "When Italian-American's Eat" Along with all sorts of great Italian dishes, there's recipes for Dolly Sinatra Marinara, Spaghetti & Meatballs recipe from Franks Mom, and SUNDAY SAUCE alla SINATRA ..
