The book provides a host of yummy, simple recipes. Your family or anyone (call your neighbors too!) who tastes these dishes is bound to smile and ask for seconds (possibly thirds). For last minute visitors or for bring your own dish parties Carmine’s food is rich and hearty, absolutely perfect for sharing and cooking at home.
A delicious example is Michael Ronis’s number one favorite dish, he thinks this recipe captures the true essence of “Carmine’s.”
RAGU PASTA
Serves 4 to 6
3 to 4 Carmines meatballs with 2 cups sauce,
3 to 4 links Carmines sausage for Ragu with 1 cup sauce
2 braciole with 1 cup sauce, cut into 1-inch-slices
12 ounces dried mezzi rigatoni or pasta shells
3/4 cup grated romano cheese
1. In a large saucepan, mix together the meat balls, sausages, and braciole and their sauces. If there is not enough sauce to cover the meat, add more until there is. Cover the pan , bring the sauce to a simmer over medium heat, and cook the meats for about 30 minutes or until they are heated through. Adjust the heat up or down to maintain simmer.
2. Meanwhile, in a large pot filled with boiling salted water, cook the pasta for 7 to 8 minutes or until it is al dente. The cooking time will vary depending on the type of pasta.
3. Drain the pasta and transfer it to a shallow bowl or platter.
4. Increase the heat and bring the sauce to a boil. Using a slotted spoon, remove the meats from the sauce and place them on top of the pasta. Keeping a high heat under the sauce, stir in 1/4 cup of the grated cheese. Ladle the sauce over the pasta and meat. Serve the dish with the remaining grated cheese on the side.
Everyone knows that from the five boroughs of New York to the North End of Boston, and extending to the hills of San Francisco, Italian Americans hold this dish dear.
So if you are looking for a rare taste of true Italian heavenly cooking look no further than “Carmine’s” new cookbook, and you will be receiving raves from every meal.
A delicious example is Michael Ronis’s number one favorite dish, he thinks this recipe captures the true essence of “Carmine’s.”
RAGU PASTA
Serves 4 to 6
3 to 4 Carmines meatballs with 2 cups sauce,
3 to 4 links Carmines sausage for Ragu with 1 cup sauce
2 braciole with 1 cup sauce, cut into 1-inch-slices
12 ounces dried mezzi rigatoni or pasta shells
3/4 cup grated romano cheese
1. In a large saucepan, mix together the meat balls, sausages, and braciole and their sauces. If there is not enough sauce to cover the meat, add more until there is. Cover the pan , bring the sauce to a simmer over medium heat, and cook the meats for about 30 minutes or until they are heated through. Adjust the heat up or down to maintain simmer.
2. Meanwhile, in a large pot filled with boiling salted water, cook the pasta for 7 to 8 minutes or until it is al dente. The cooking time will vary depending on the type of pasta.
3. Drain the pasta and transfer it to a shallow bowl or platter.
4. Increase the heat and bring the sauce to a boil. Using a slotted spoon, remove the meats from the sauce and place them on top of the pasta. Keeping a high heat under the sauce, stir in 1/4 cup of the grated cheese. Ladle the sauce over the pasta and meat. Serve the dish with the remaining grated cheese on the side.
Everyone knows that from the five boroughs of New York to the North End of Boston, and extending to the hills of San Francisco, Italian Americans hold this dish dear.
So if you are looking for a rare taste of true Italian heavenly cooking look no further than “Carmine’s” new cookbook, and you will be receiving raves from every meal.
