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Patsy's Cookbook: Classic Italian Recipes from a New York City Landmark Restaurant [Hardcover]

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Item Number 155210  
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Item Specifications...

Pages   223
Est. Packaging Dimensions:   Length: 1" Width: 7.5" Height: 9"
Weight:   1.4 lbs.
Binding  Hardcover
Release Date   Jun 4, 2002
Publisher   Clarkson Potter
ISBN  0609609548  
EAN  9780609609545  

Availability  0 units.

Item Description...
Introduces more than one hundred recipes for such dishes as eggplant parmigiana, pasta fagiole, and fettucine alfredo, spiced up with personal notes, reminiscences, and cooking hints.

Publishers Description
From the Restaurant That Frank Sinatra Made Famous

Of the thousands of restaurants in New York City, very few withstand the tests of time—and only one can lay claim to being Frank Sinatra's favorite. And where Frank went, his friends followed—from close pals such as Tony Bennett and fellow Rat Packers Dean Martin and Sammy Davis Jr. to the show-biz colleagues they brought in.

Established nearly sixty years ago, Patsy's has long been a celebrity favorite and a New York institution. Why? Great food, family friendliness, and a welcoming atmosphere that makes you feel like you've come home. And the fare is the classic southern Italian cuisine that's become America's comfort food: Mussels Arreganata, Fettuccine Alfredo, Rigatoni Sorrentino, Chicken Parmigiana, Veal Marsala, Shrimp Scampi, Tiramisù . . . a greatest hits of Neapolitan-influenced dishes.

And Patsy's Cookbook provides more than recipes: also in the mix are anecdotes from family and friends, including the occasion when Pablo Picasso tried to give Patsy a painting; the time that the restaurant opened on Thanksgiving Day just for Frank Sinatra; Aunt Anna's rather unorthodox autograph request of Sean “P. Diddy” Combs; and the story of the roast suckling pig delivered to Jackie Gleason's hotel suite.

Here is a remarkable collection of 100 perfectly executed, delicious recipes, heartwarming stories of a successful family business, and entertaining celebrity tales, capturing the full experience of a New York City institution. Patsy's Cookbook is an invitation to join the extended family that's proud to call Patsy's their second home.
“Patsy's is more than a restaurant. To me, it's a touchstone.”—Nancy Sinatra

“Patsy's is the old New York, the best New York, and a throwback to my mother's Italian feasts from yesterday.”—Regis Philbin

“I've been going to Patsy's for more than fifty years, many times with my friend Frank Sinatra.”—Tony Bennett

“Patsy's is the restaurant I go to the moment I arrive in New York. I feel as though I have family there.”—Rosemary Clooney

“Patsy's has become my home for dinner. I have never felt more welcome or comfortable anywhere.”—Rush Limbaugh

“I enjoy both the southern Italian home cooking and the warm welcome that greets me.”—Gregory Peck

“It's still our favorite New York restaurant. Whenever the Stiller family gets together to celebrate, we go ‘home' to Patsy's.”—Jerry Stiller and Anne Meara

“You always meet interesting people at Patsy's . . . I once met a Godfather there.”—Florence Henderson

“Eating at Patsy's is not just a dinner, but a great experience of friendship and food.”—Steve Lawrence and Eydie Gorme

“If I lived in New York, I'd be at Patsy's two or three times a week.”—Debbie Reynolds

“Everybody goes to Patsy's. ”—Michael Feinstein
Sal J. Scognamillo is a co-owner of and third-generation executive chef at Patsy's, which was founded in 1944 by his grandfather Pasquale (shortened to Patsy at Ellis Island in 1923). Patsy's is located at 236 West 56th Street in New York City and is known nationwide for their line of award-winning sauces.
Stuffed Artichokes
Serves 4

One of Frank Sinatra's very favorite recipes. Below is our typical preparation, but we changed it slightly to accommodate Frank's aversion to a strong garlic taste

4 large or jumbo artichokes
1 cup dry bread crumbs
2 tablespoons finely chopped black olives, preferably gaeta
2 tablespoons grated Parmigiano-Reggiano
1 garlic clove, pressed or minced
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped nonpareil capers, rinsed and drained
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper, plus more to taste
1/4 cup olive oil
Salt, to taste

Preheat the oven to 450°F.

Rinse the artichokes under cold running water. With a sharp knife, remove the stem, and cut 2 inches from the top of each artichoke. Pull the center leaves apart, and with a small spoon remove the fuzzy choke and tiny inner leaves. Reserve.

Place the bread crumbs, olives, cheese, garlic, parsley, basil, capers, red pepper flakes, oregano, and 1/4 teaspoon pepper in a large mixing bowl. Add the olive oil gradually, stirring until thoroughly combined and moistened. Spoon the bread-crumb mixture into the hollowed-out artichoke centers, tamping down with the back of the spoon until each artichoke is filled to the top. Season to taste with salt and additional pepper.

Place the artichokes in a baking dish and add enough water to cover the bottom halves of the artichokes. Cover the pan with foil, and bake in the preheated oven for

1 hour and 15 minutes, until artichokes are cooked through. Check for tenderness by removing a leaf or two after l hour and tasting. If the water level drops to less than 1/2 inch while cooking, add more.

Remove from the oven and increase the heat to broil. Take off the foil and place the artichokes under the broiler until the bread-crumb topping has browned, about 2 to 3 minutes.

Place the artichokes on a serving platter and spoon 2 to 4 tablespoons of the pan juices over each artichoke.

Asparagus Rolls
Serves 4
There are many ways to cook asparagus, but I find the following method easiest. Break off the bottom inch of each asparagus stalk and discard. Rinse the asparagus and place in one layer in a large skillet. Add water almost to cover. Bring to a boil, then lower the heat to a simmer, cover, and cook until just tender. Depending on the age and thickness of the asparagus, that could be anywhere from 5 to 10 minutes. Check tenderness frequently with a fork.

2 tablespoons ricotta
3 tablespoons finely chopped mozzarella
6 tablespoons grated Parmigiano-Reggiano
4 paper-thin slices prosciutto (each approximately 3 inches by 6 inches)
1 pound thin asparagus (about 16 to 20 spears), cooked (see headnote) and chilled
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
6 garlic cloves, finely chopped
2 1/2 cups chopped fresh plum tomatoes
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh flat-leaf parsley
1/3 cup dry white wine

Preheat the broiler.

In a small mixing bowl, combine the ricotta, mozzarella, and 4 tablespoons of the Parmigiano-Reggiano and mix thoroughly. Reserve.

Place a slice of prosciutto on a cutting board. Divide the cooked asparagus evenly into 4 portions. Line up l portion (about 4 to 5 spears) on the prosciutto slice. Top with a quarter of the cheese mixture. Season with salt and pepper. Fold the ends of the prosciutto over the asparagus, and roll until the asparagus and cheese is completely wrapped in prosciutto. Repeat for the remaining 3 portions.

Heat the olive oil in a large nonstick skillet over medium flame. Place the asparagus rolls cheese side up in the skillet and sauté for 2 to 3 minutes, or until the cheese begins to melt. Remove from the skillet and place in a shallow nonstick baking pan. Set aside.

Add the garlic to the skillet and sauté over medium heat until golden, about 1 to 2 minutes. Add the chopped tomatoes, basil, parsley, and wine. Bring to a boil, then reduce heat to a simmer, cover, and cook for 5 to 6 minutes, or until the ingredients are blended and heated through.

Sprinkle the asparagus rolls with the remaining 2 tablespoons of grated Parmigiano-Reggiano. Place in the broiler and cook until the cheese has melted and is lightly browned, about 2 to 3 minutes.

Spoon 2 to 3 tablespoons of sauce in the center of 4 plates. Place an asparagus roll on top of the sauce, and garnish with additional sauce.

Joe's Eggplant Sandwich
Serves 10

"This was one of my mother's wonderful inventions at a time when she had a large family and very little money," says Joe. "One big eggplant could go far, as she and other Neapolitans knew. Eggplant could be used as a main course-that's where Eggplant Parmigiana comes from. And it added body and flavor to soups, sauces, and stews.

"When we were kids, we looked forward to eating what we called an Eggplant Sandwich when we came home from school. My mother called it Torta di Melanzane, an eggplant cake. 'Speak English,' we would beg her, 'speak English'-the cry of many children of immigrant parents. Today I love the joke of it-an eggplant sandwich, an unpretentious name for a delicious dish. I've been in the restaurant business long enough to have gotten past the need to give every dish a 'continental' name on a menu. So here's my recipe for an early favorite. Serve it as an appetizer; it goes especially well with a Campari-and-soda or a dry Pinot Grigio; Santa Margherita is my favorite."

1 large eggplant (about 11/4 pounds)
1/2 cup all-purpose flour
5 eggs, lightly beaten
1 cup olive oil, plus more for deep-frying
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 Roasted Red Bell Peppers, each sliced into 5 pieces
10 thin slices (about 1/2 pound) mozzarella
10 thin slices (about 1/4 pound) prosciutto
10 large basil leaves
3 to 4 cups grated Parmigiano-Reggiano

Trim the ends of the eggplant and peel. Cut it lengthwise into 10 slices, approximately 1/4 inch or less in thickness.

Spread the flour on a large plate. Coat each eggplant slice in the flour, and then dip in the beaten egg. Reserve the leftover egg.

Heat the oil in a large nonstick skillet over medium-high flame. Add the battered eggplant slices in batches (don't crowd the pan) and sauté for about 5 minutes, or until lightly browned on both sides. Remove with a slotted spatula and drain on paper towels. Season with salt and pepper and allow to cool.

When the eggplant is cool enough to handle, assemble the sandwiches. Line up the 10 eggplant slices on a work surface. Place a slice of roasted pepper on half of each slice, and top with a slice each of mozzarella and prosciutto and a leaf of basil. Fold the other half of each slice up and over the ingredients, creating a sandwich. Spread the Parmigiano-Reggiano on a large plate. Coat each sandwich with the remainder of the beaten egg, and roll it in the plate of grated cheese. Wrap the sandwiches in plastic wrap and refrigerate for 1 to 2 hours, or until thoroughly chilled and firm.

Heat 2 inches of oil in a deep skillet to a frying temperature of 375°F. Fry the sandwiches one at a time, turning carefully until the cheese crust is golden and crisp, about 3 to 4 minutes. Drain on paper towels and serve immediately.

Buy Patsy's Cookbook: Classic Italian Recipes from a New York City Landmark Restaurant by Sal Scognamillo, Spencer Smith, Patricia Keeler, Edwin F. Bartholomew, Kevin Petti, Gary Hallgren, Becky Freeman & B. Teissier from our Christian Books store - isbn: 9780609609545 & 0609609548

The team at Christian Bookstore .Net welcome you to our Christian Book store! We offer the best selections of Christian Books, Bibles, Christian Music, Inspirational Jewelry and Clothing, Homeschool curriculum, and Church Supplies. We encourage you to purchase your copy of Patsy's Cookbook: Classic Italian Recipes from a New York City Landmark Restaurant by Sal Scognamillo, Spencer Smith, Patricia Keeler, Edwin F. Bartholomew, Kevin Petti, Gary Hallgren, Becky Freeman & B. Teissier today - and if you are for any reason not happy, you have 30 days to return it. Please contact us at 1-877-205-6402 if you have any questions.

More About Sal Scognamillo, Spencer Smith, Patricia Keeler, Edwin F. Bartholomew, Kevin Petti, Gary Hallgren, Becky Freeman & B. Teissier

Register your artisan biography and upload your photo! Sal J. Scognamillo is a co-owner of and third-generation executive chef at Patsy's, which was founded in 1944 by his grandfather Pasquale (shortened to Patsy at Ellis Island in 1923). Patsy's is located at 236 West 56th Street in New York City and is known nationwide for their line of award-winning sauces.

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Reviews - What do our customers think?
Fun book, good food... what's wrong with you 2 star people?  Feb 15, 2008
I grew up in NY, but had never heard of Patsy's. Last week I was in New York for a meeting and was staying on 58th street. I randomly wandered over to Patsy's and was drawn in by the articles in the window and the wall of autographed pictures. Since I was dining alone, I asked if I could borrow a copy of this book to look over. The book is great as a cookbook. The recipes seem easy to follow and have few ingredients that are all easy to come by. But the real fun of the book are the anecdotes between recipes. My favorite was the one about the time Frank allowed someone else to pick up the bill... only for their credit card to get denied. Just wait until you find out who it was... you'll laugh out loud like I did in the middle of the restaurant.
Good showcase of the restaurant, incomplete and sketchy coverage of "red sauce Italian" recipes   Nov 1, 2007
I must agree with Bill Gallagher's comments that this book reads more like a promotion of the restaurant than a cookbook of substance. There are a lot of trademark recipes like lobster fra diavolo, chicken cacciatola, steak pizzaiola etc that are either not mentioned, or given a "simplified" treatment by stating "Buy a bottle of our ... sauce and follow this". I don't think even Alain Ducasse or Joel Roucheon guard their signature dishes that tightly in their cookbooks.

I found that fellow New York Italian-American restaurant and personal cookbooks from Rao's (Rao's Recipes from the Neighborhood: Frank Pelligrino Cooks Italian with Family and Friends, and Rao's Cookbook: Over 100 Years of Italian Home Cooking) have a much more complete coverage including all the red sauce recipes, many of which I couldn't find in this book, and with a more detailed disclosure of seasonings.
OVER-RATED  Jan 18, 2007
I bought this book on the strength of the many reviews that praised it. After reading it, however, I felt like I had just read a paid advertisement. At first, the references to Sinatra held a certain fascination and made me feel like an "insider." However, page after page of cloyingly sweet testimonials, written in a style that makes one feel that you are reading PR instead of candid comments, leaves a bad taste. There are also repetitious references to the original Patsy, in his grey waiter's suit, refilling bread baskets. Patsy sounded genuine, but I'm not so sure about his successors. By the end of the book, all of this mushy testament, perhaps unfairly, detracted from the interest in the recipes. I was left with the impression that this was a place that was treading on past glories and I decided to see what others had to say. I looked at the customer reviews on the web for those who had recently dined at Patsy's and at least half of the reviews (from non-celebrities) reflected rude service from the front desk and serving staff and premium prices. There are some interesting recipes in this book but I just can't help thinking that Patsy's shot themselves in the foot with the way this book is written. I like to read cookbooks, particularly those with a story to tell, but I couldn't wait to put this one away.
book  Nov 3, 2006
The book had a torn page in it, but I really didn't like the book and would have kept it if not for the torn page. It had some recipes that were of interest, but overall didn't like the book.
vintage italian!!!   May 15, 2006
OK..............I admit that I have never been to Patsy's yet, BUT that doesn't disqualify me from knowing this cookbook. It's the best; why, do you ask? Well, I'd be delighted to compose for you.

I am Italian......pure 100%, on both sides, and with enough background to talk about everything that means anything to our culture. I grew up in the 60's and 70's when Frank and Dean were THE only reason for watching TV. I know that it was a turbulent decade, full of discovery and change and restlessness. But some things felt OK and this book tells you about it.

On Sundays, the whole extended family would gather at "Nonni's" house (grandparents). Because of the value and love of our food prepared in its purest form, it took about 14 calls between my mom, her sisters, and my Nonna, to figure out who was bringing what (and with 8 daughters, Illinois Bell made a huuuuuge profit from them). The food was simple and fresh and magic.

This is "Patsy's Cookbook" whole purpose.

The stories that accompany the book are a blast from the past. The pictures that accompany the stories and recipes are even better because if you close your eyes and think about it, you can picture yourself walking down the street, seeing the restaurant sign, and looking forward to opening the door and having all the scents and aromas hit you full force.

All the "regulars" and the stars that have dined there get a good mention; the engagements that were proposed there; the celebrations that were created there. I'm looking forward to going to New York and Patsy's is on the top 10 list of restaurants to experience. Maybe it's just me, but I know it'll be a very welcoming and comfortable place.

The book is broken down into 8 main sections of recipes, preceded by:

Foreward by Nancy Sinatra

Section One--APPETIZERS: stuffed artichokes/asparagus rolls/Joe's eggplant sandwich/figs with prosciutto and mascarpone/roasted portobello mushrooms and asparagus/portobello tower/seasoned bread crumbs/mussels arreganata/roasted red bell peppers/peppers siciliano/palle di riso (rice balls)/shrimp with sauteed fennel over mesclun salad/tomato bruschetta/vegetable napolean

Section Two--SALADS AND VEGGIES: basic vinaigrette/white bean and scallion salad/green bean, potato, and tomato salad/chopped salad/fennel and endive with blood orange segments/mesclun salad with vinaigrette/ricotta salata salad/asparagus parmigiano with basil/broccoli rabe affogato/eggplant parmigiana/cavolfiore fritto/sauteed mushrooms with cognac and cabernet sauvignon (fantastic!)/baked mushrooms with zucchini stuffing/sauteed spinach/fried zucchini blossoms (this was a summer staple as the blossoms were blooming)/zucchini a scapece/Grandma Josie's zucchini pie

Section Three--SOUPS: pasta e ceci/escarole in brodo/pasta con lenticchie/minestrone/pasta e piselli/stracciatella/zucchini and egg soup

Section Four--PASTA, RISOTTO, AND SAUCES: tomato sauce/fettucine alfredo/fettucine tossed with fresh tomatoe and basil/bucatini all'amatriciana/penne bolognese/linguine with artichoke hearts and olives/prosciutto and lemon sauce over linguine/linguine napolitano/orecchiette with broccolini and sausage/penne with roasted eggplant/rigatoni with chicken and mushrooms/farfalla papalina/rigatoni sorrentino/timballo di maccheroni alla Paatsy's/spaghetti frutti di mare/Aunt Anna's Genovese sauce/pesto/risotto con funghi (very deelish)/risotto frutti di mare

Section Five--CHICKEN: chicken cardinale/spicy lemon chicken (great for a good meal at the last minute)/chicken parmigiana/chicken piccata/chicken with mushrooms and red peppers/chicken portobello/scaloppine di pollo zingara/rollatini di petto di pollo e spinaci/herb-roasted
chicken/chicken livers with peppers/chicken veneziana

Section Six--MEATS: filet mignon barolo/manzo alla siciliano/steak alla Patsy's/roasted rack of lamb/hot sausages San Gennaro/pork tenderloin with port/pork chops with vinegar peppers/pezzatino di vitello/braciolettini di vitello/veal marsala (a very elegant dish to prepare)

Section Seven--FISH AND SHELLFISH: Sal's Chilean sea bass with eggplant and olives/cassuola di calamari/fillet of sole arreganata/trota alla giardino/roasted striped bass with orseradish crust/prosciutto-wrapped monkfish/salmon with herb sauce/sauteed shrimp wiwth cognac and dijon mustard/calamari salad/shrimp Milanese/shrimp scampi/swordfish steaks arreganata/marinated tuna steaks with cilantro sauce

Section Eight--DESSERTS (always the best section of any cookbook): Michele's cheesecake/warm chocolate cake/chocolate mousse/tiramisu (yes!)/Maddalena raspberry cookies/lemon granita/coffee granita with whipped cream/fresh figs poached with vanilla and brandy/Macedoine of oranges with Sambuca/peaches in Asti Spumante/pears poached with pear liqueur/lemon ricotta torte/zabaglione/walnut-filled crepes

Conversion Chart
Patsy's Sauces (which you can purchase)

The book was written on the encouragement and accolades that friends and customers gave to the Scognamillo family. Everything here is simple to find and buy, and all are fairly easy to prepare depending on how fancy you wish to be. I have tried a little of everything and my tastebuds have been most content. Bon appetito!!

Write your own review about Patsy's Cookbook: Classic Italian Recipes from a New York City Landmark Restaurant

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