Glazed, hand sliced, brined, thick cut pork chop, roasted & mild cherry peppers

Brooklyn Pork Chop  (Double-Cut-Hand Carved)

Bell & Evans chicken breast, pounded cutlet style, breaded, pan fried, spicy sausage, broccoli rabe, provolone, blistered long hots

9th Street Chicken Cutlet

Oven roasted whole, lemon, butter, wine & capers

Branzino Piccata

Homemade thin wide noodle, porcini, shiitake, crimini mushrooms, creamy sauce

Wild Mushroom

Good size portion of Italian-style long hot peppers, provolone

Long Hot Peppers

Tender fall off the bone lamb or veal (based on availability) shank in a brown sauce with mashed smashed potatoes

Ossobuco

Homemade meatballs, pork braciole, Italian sausage in Old World thick red gravy

Sunday Gravy

Spicy breaded chop, Parmigiana, spicy bolognese & mozzarella, with diced long hots

Veal Chop Bolognese Fra D'Avolo

Tender pounded chop, breaded, pan fried, diced sweet sausage, provolone, blistered long hots, San Marzano tomato & basil

Pork Chop San Marzano

Spicy breaded chicken parmigiana topped with a spicy bolognese, melted mozzarella

Chicken Parmigiana Bolognese ala Vodka Fra DiAvolo

Octopus, shrimp, calamari, mussels, scungilli, lemon, olive oil

Mixed Seafood

Crispy calamari, shrimp, diced shishito peppers, hot honey gastrique

Hot Honey Crispy Fried Calamari & Shrimp

Imported capellini, fresh marinara, grated Locatelli, chopped fresh mozzarella to mix in

Grandma Capellini ~ Add Homemade meatball

Our special red gravy meat sauce, rigatoni, melted mozzarella

Bolognese

Pounded, bone-in veal chop breaded, panfried, mozzarella, marinara

Veal Chop Parmigiana

Fresh hand-rolled cavatelli pasta with broccoli rabe & hot Italian sausage, garlic & oil

Cavatelli

Fried batter dipped mozzarella sandwich coated in lemon, butter, capers, anchovy sauce

Spedini ala Romana

Whole artichoke filled with seasoned breadcrumbs, onions & diced hard boiled egg

Whole Stuffed Artichoke

Veal filled with spinach, prosciutto (salty), and mozzarella, brown veal sauce, over wild mushroom risotto

Veal Rollatini ala Tiana

Oven-baked clams on half shell with seasoned Italian breadcrumbs & Romano cheese

Baked Clams Oreganata

Francese style chicken breast, layered mozzarella, with fresh house made ricotta and spinach

Chicken Clemente

Fresh short fusilli, jumbo shrimp, tangy tomato cream vodka sauce, Pecorino

Vodka Sauce

Francese style chicken cutlet layered with eggplant, prosciutto, mozzarella, fresh mushrooms, marsala

Chicken Toscana ala Jacquelina

Tender slices of beef tripe with carrots, onions, peas, potatoes in marinara

Tripe ala Romana

In a large bowl, mix the kosher salt, brown sugar, and 4 cups of water until dissolved. Submerge the pork chops in the brine and refrigerate for at least 4 hours, preferably overnight.

Brining the Pork Chops

Preheat the oven to 375°F (190°C). Remove the pork chops from the brine, pat dry with paper towels, and let sit at room temperature for 30 minutes. Season both sides with black pepper, garlic powder, and onion powder.

Preparing the Pork Chops

In a large oven-safe skillet, heat olive oil over medium-high heat. Add the pork chops and sear for 4-5 minutes on each side until golden brown.

Searing the Pork Chops

Add the sliced cherry peppers and chicken broth to the skillet. Transfer the skillet to the preheated oven and roast for 25-30 minutes until the pork chops reach an internal temperature of 145°F (63°C).

Roasting with Cherry Peppers

Remove the skillet from the oven and let the pork chops rest for 5 minutes. Garnish with chopped fresh parsley before serving.

Finishing Touches

Double-cut pork chop

Kosher salt

Brown sugar

Black pepper

Garlic powder

Onion powder

Olive oil

Cherry peppers (sliced)

Chicken broth

Fresh parsley (chopped)

Pound the chicken breasts to an even thickness, about 1/2 inch thick. Season with salt and pepper.

Prepare the Chicken Cutlets

Dredge each chicken cutlet in flour, dip in beaten eggs, and then coat with breadcrumbs.

Bread the Chicken

Heat oil in a large skillet over medium heat. Pan fry the breaded chicken cutlets until golden brown and cooked through, about 4-5 minutes on each side. Remove and drain on paper towels.

Pan Fry the Cutlets

In the same skillet, remove excess oil and add the spicy sausage. Cook until browned and cooked through, breaking it into pieces as it cooks.

Cook the Sausage

Add the broccoli rabe to the skillet with the sausage and sauté until tender, about 3-4 minutes.

Sauté the Broccoli Rabe

On each chicken cutlet, layer the sautéed sausage and broccoli rabe, then top with provolone cheese and blistered long hots. Let it melt slightly before serving.

Assemble the Dish

Bell & Evans chicken breast

Spicy sausage

Broccoli rabe

Provolone cheese

Blistered long hot peppers

Prepare the Oven

Rinse the branzino under cold water and pat dry with paper towels. Season the inside and outside of the fish with salt and black pepper.

Season the Fish

Place lemon slices inside the cavity of the fish to infuse flavor during roasting.

Stuff the Fish

In a baking dish, melt the butter and then pour in the white wine. Add the capers to the dish.

Prepare the Baking Dish

Place the branzino in the baking dish with the melted butter, wine, and capers. Roast in the preheated oven for about 25-30 minutes, or until the fish is cooked through and flakes easily with a fork.

Roast the Fish

Once the fish is done, remove it from the oven and sprinkle with chopped parsley before serving. Enjoy your Branzino Piccata!

Garnish and Serve

whole branzino (cleaned and scaled)

lemon (sliced)

unsalted butter

dry white wine

capers (drained and rinsed)

fresh parsley (chopped)

salt

black pepper

In a mixing bowl, combine flour and salt. Make a well in the center and add eggs. Gradually mix the flour into the eggs until a dough forms. Knead the dough for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Make the Noodles

Soak the dried porcini mushrooms in warm water for about 20 minutes. Drain and chop. Slice the shiitake and crimini mushrooms.

Prepare the Mushrooms

In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Add all mushrooms and sauté until tender, about 5-7 minutes.

Cook the Mushrooms

Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese and season with black pepper. Cook until the sauce thickens, about 5 minutes.

Make the Cream Sauce

Roll out the rested dough on a floured surface to about 1/8-inch thickness. Cut into thin wide strips (about 1 inch wide).

Roll Out and Cut the Noodles

Bring a large pot of salted water to a boil. Cook the freshly made noodles for 2-3 minutes until they float to the top. Drain and add to the mushroom sauce.

Cook the Noodles

Toss the cooked noodles with the creamy mushroom sauce. Garnish with chopped parsley and serve immediately.

Combine and Serve

All-purpose flour

Eggs

Salt

Porcini mushrooms, dried

Shiitake mushrooms, fresh

Crimini mushrooms, fresh

Butter

Heavy cream

Garlic, minced

Parmesan cheese, grated

Parsley, chopped

Wash the long hot peppers and pat them dry with a paper towel. Make a small slit down the side of each pepper to allow for stuffing.

Prepare the Peppers

Slice the provolone cheese into strips that can fit into the slits of the peppers. Stuff each pepper with the provolone cheese strips.

Stuff the Peppers

In a large skillet, heat the olive oil over medium heat. Add the minced garlic cloves and sauté until fragrant, about 1-2 minutes.

Sauté the Garlic

Add the stuffed peppers to the skillet and season with salt and black pepper. Cook for about 10-12 minutes, turning occasionally, until the peppers are tender and slightly charred.

Cook the Peppers

Drizzle the balsamic vinegar over the cooked peppers and sprinkle with fresh parsley before serving.

Finish with Balsamic and Parsley

Italian long hot peppers

Garlic cloves

Balsamic vinegar

Fresh parsley

Season the lamb or veal shanks with salt and black pepper on all sides.

Prepare the Shanks

In a large heavy pot, heat the olive oil over medium-high heat. Add the shanks and brown them on all sides, about 10 minutes. Remove the shanks and set aside.

Sear the Shanks

In the same pot, add the chopped onion, carrot, celery, and garlic. Sauté until the vegetables are soft, about 5-7 minutes.

Cook the Vegetables

Add the dry white wine to the pot, scraping up any browned bits from the bottom. Let it simmer for about 3 minutes.

Deglaze the Pot

Add the broth, crushed tomatoes, bay leaves, and return the shanks to the pot. Bring to a gentle simmer.

Add Remaining Ingredients

Cover the pot and reduce the heat to low. Let it cook for about 2-2.5 hours, or until the meat is tender and falling off the bone.

Slow Cook

Remove the shanks from the pot and serve with mashed potatoes. Garnish with fresh parsley.

Serve

lamb or veal shank

olive oil

onion, chopped

carrot, diced

celery, diced

garlic, minced

beef or chicken broth

canned tomatoes, crushed

bay leaves

fresh parsley, chopped (for garnish)

In a large bowl, combine ground beef, ground pork, bread crumbs, Parmesan cheese, parsley, minced garlic, egg, salt, and black pepper. Mix well until combined.

Prepare the Meatballs

Shape the mixture into meatballs, about 1.5 inches in diameter. Set aside.

Form the Meatballs

In a large pot or Dutch oven, heat olive oil over medium heat. Add Italian sausage links and brown on all sides. Remove and set aside. In the same pot, add the braciole and brown on both sides.

Brown the Sausage and Braciole

In the same pot, add the meatballs and brown them on all sides. Remove and set aside.

Brown the Meatballs

In the pot, add crushed tomatoes, tomato paste, bay leaves, oregano, basil, sugar, and salt to taste. Stir well to combine.

Make the Gravy

Return the sausage, braciole, and meatballs to the pot. Bring to a simmer, cover, and let cook on low heat for at least 2 hours, stirring occasionally.

Simmer

Remove bay leaves before serving. Serve the Sunday gravy over pasta or crusty bread.

Ground beef

Ground pork

Italian sausage

Braciole (thinly sliced beef)

Bread crumbs

Parmesan cheese (grated)

Garlic (minced)

Crushed tomatoes

Tomato paste

Bay leaves

Dried oregano

Dried basil

Sugar

Season the veal chops with salt, black pepper, and Italian seasoning. Set aside.

Prepare the Veal Chops

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese. Dredge each chop in flour, dip into the eggs, and then coat with the breadcrumb mixture.

Bread the Chops

In a large skillet, heat olive oil over medium-high heat. Add the breaded veal chops and cook for about 4-5 minutes on each side, until golden brown and cooked through. Remove from the skillet and drain on paper towels.

Cook the Chops

In the same skillet, add the spicy Italian sausage and cook until browned. Drain excess fat. Add tomato sauce and simmer for 10-15 minutes, mixing well.

Brooklyn Pork Chop (double-cut-hand Carved)

9th Street Chicken Cutlet

Branzino Piccata

Wild Mushroom

Long Hot Peppers

Ossobuco

Sunday Gravy

Veal Chop Bolognese Fra D'avolo

Pork Chop San Marzano

Chicken Parmigiana Bolognese Ala Vodka Fra Diavolo

Mixed Seafood

Hot Honey Crispy Fried Calamari & Shrimp

Grandma Capellini ~ Add Homemade Meatball

Bolognese

Veal Chop Parmigiana

Cavatelli

Spedini Ala Romana

Whole Stuffed Artichoke

Veal Rollatini Ala Tiana

Baked Clams Oreganata

Chicken Clemente

Vodka Sauce

Chicken Toscana Ala Jacquelina

Tripe Ala Romana