Carmines Celebrates – Glenn Rolnick

Peasants in the south of Italy traditionally turned to the forest for many cooking ingredients, and it’s easy to see how this dish came together from a day spent foraging. 1. Heat the garlic oil in a large sauté pan over medium-high heat. When the oil is hot, add the sausage and brown, breaking it into quarter-size pieces as you cook.

2. Add the onions, red pepper flakes, sopressata, and sliced garlic to the pan. When the garlic begins to brown, add 1½ tablespoons of the basil and 1 tablespoon of the parsley. Add the mushrooms and sauté for about 2 minutes. 3. Add the tomatoes and cream and cook until the liquid has reduced by one-quarter, breaking up the whole tomatoes as they simmer. 4. Cook the pasta. Finish the sauce with the remaining 1½ tablespoons basil, the remaining 1 tablespoon parsley, and the grated cheese.

Add the hot pasta to the sauce and toss to coat. Serve in a medium bowl or on a deep platter. Spaghetti with Carmine’s Meatballs Serves 6 to 8 1½ cups Carmine’s Bread Crumbs 2½ cups chicken stock 1½ tablespoons chopped garlic 2 large eggs, beaten 4 tablespoons chopped fresh flat-leaf parsley 4 tablespoons chopped fresh basil 1 tablespoon kosher salt ½ teaspoon freshly ground black pepper ½ pound ground veal 1½ pounds fresh ground beef chuck (80 percent lean) 1¼ cups grated Romano cheese 10 cups Carmine’s Marinara Sauce 2 pounds spaghetti, cooked al dente Every restaurant has its signature dish, and this lovely affair is ours.

Subtly spiced meatballs are the very definition of comfort food, and perfectly cooked spaghetti is the best friend any meatballs could ask for. We make our meatballs from a combination of fresh ground chuck (not prepackaged meat) with a portion of veal. This adds just a bit of sweetness to the mix and, along with the other ingredients, makes the flavor a little more complex than the average meatball.

1. Preheat the oven to 450°F. 2. In a large bowl, combine the bread crumbs, 1 cup of the chicken stock, the garlic, eggs, 3 tablespoons of the parsley, 2 tablespoons of the basil, the salt, and pepper. Add the veal, beef, and 1 cup of the grated cheese. Using your hands, mix well, but do not overwork the mixture. Refrigerate for 1 hour to allow the mixture to set up. 3. Lightly oil a high-sided sheet pan with olive oil.

The author and publisher have provided this e-book to you for your personal use only. You may not make this e-book publicly available in any way. Copyright infringement is against the law. If you believe the copy of this e-book you are reading infringes on the author’s copyright, please notify the publisher at: http://us.macmillanusa.com/piracy. 1kitap1.com/en For Artie Cutler, a man who had a gift for creating reasons to celebrate —ALICE CUTLER 1kitap1.com/en Contents Title Page Copyright Notice Dedication Preface Introduction COLD APPETIZERS HOT APPETIZERS SALADS PASTA FISH AND SEAFOOD MEAT AND CHICKEN SIDE DISHES DESSERTS THE ITALIAN KITCHEN PANTRY CARMINE’S MENU SUGGESTIONS Also From Carmine’s Acknowledgments Index Copyright 1kitap1.com/en Preface Carmine’s is the premier Italian restaurant in New York, the city with the most famous “Little Italy” in America, a place jam-packed with notable Italian restaurants.

We stand out from those others because we serve superbly cooked classic Southern Italian dishes made to order with the freshest ingredients we can find. We serve our dishes in abundant, family-style portions that leave no guest hungry. We offer a wine list second to none, including impressive magnums of high-quality Montepulciano and Trebbiano, hundreds of labels, and our own house brand bottled in Italy.

All in all, we seat, feed, and make millions of customers happy every year. But Carmine’s is much, much more than a restaurant. You have only to step through our doors to understand that. Carmine’s is a larger-than-life place, where we consider it failure if someone walks out less than impressed with every aspect of the experience. Our mammoth portions delight the eyes and nose every bit as much as they do the tongue. It’s food made for conversation and socializing.

Our dining room is filled with the happy, boisterous noise of fun and people enjoying themselves, almost from the moment we open our doors. Carmine’s is the experience of participating in an ongoing celebration. It is the unbridled culinary joy inspired by the irresistible smells of melted mozzarella, sautéed garlic, and simmering tomatoes. It is the delightfully welcoming sight of warm dark oak gleaming in a pleasantly lit dining room, bejeweled with glistening glasses and shining brass worn silky smooth by the passage of a thousand happy hands.

It is the exuberance and energetic bustle of the white-aproned waitstaff balancing armfuls of oversized platters of food on their way to a table of six or eight or ten. It’s the ease they exhibit, weaving through the crowd and smiling as they deliver one stunningly delicious dish after another. It is the boisterous animated crowds at the tables smiling back at the unbelievable bounty they’ve ordered, not realizing quite what they were in for (and the delighted surprise as we neatly package up leftovers and send them out the door with another meal waiting to be enjoyed at home).

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.

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