Tag Archives: Downtown Deli

Ann & Pat Sandroni of Downtown Deli & Nonni’s Italian Imports .::. Episode 47

Guests Ann and Pat Sandroni, owners of Nonni’s and the Downtown Deli in Seneca Falls join Marilyn and Jim to talk about their businesses, products and to share recipes and talk about Italian cooking.

Recipes mentioned in this episode:

PORK STEW PALIO SERVED OVER POLENTA

MARINATE FOR PORK:
2 CUPS DRY RED WINE, 10 JUNIPER BERRIES, 1 BAY LEAF, 2 SMASHED GARLIC
CLOVES, 2 TABLESPOONS CHOPPED ROSEMARY
3 POUNDS PORK SHOULDERS , CUT INTO 2 INCH PIECES
REFRIGERATE FOR 12 HOURS, DRAIN AND PAT DRY

SAUTE OVER MEDIUM HEAT IN OLIVE OIL 2 CLOVES MINCED GARLIC, 1 RIB
CELERY, DICED, 2 DICED CARROTS,
4 TABLESPOONS MINCED PARSLEY, 2 JUNIPER BERRIES, 1 TABLESPOON CHOPPED
FRESH ROSEMARY, 1 BAY LEAF
1/2 TEASPOON DRY OREGANO, 3 TABLESPOON MINCED PANCETTA OR BACON,
MARINATED PORK PIECES
SAUTE UNTILL BROWN

ADD 1 CUP OF WINE, 1/2 CUP BEEF BROTH
COOK UNTL ALMOST EVAPORATED

ADD 11/4 CUPS CANNED DICED TOMATOES, 2 TEASPOON BALSAMIC VINEGAR, 1/2
TEASPOON DRY RED CHILI FLAKES,
SALT AND PEPPER TO TASTE, COVER AND SIMMER 11/2 TO 2 HOURS SERVE OVER
POLENTA

THIS IS SERVED AT FESTIVALS SUCH AS THE PALIO IN SIENNA

LEMON COOKIES FROM ABRUZZO

31/2 CUPS UNBLEACHED ALL PURPOSE FLOUR, 1 CUP OF SUGAR, 1/2 TEASPOON
SALT, 3/4 TEASPOON BAKING SODA
ZEST OF 1 LEMON, 3/4 TEASPOON LEMON EXTRACT, 1 EGG WHITE, 1/2 CUP OF
UNSALTED BUTTER PLUS 2 TABLESPOONS
3 EGGS, 4 TABLESPOONS RUM, 2 TABLESPOONS MILK

IN A LARGE BOWL STIR, FLOUR, SUGAR, SALT, BAKING SODA, LEMON EXTRACT
ADD BUTTER AND PLUSE IN BLENDER UNTIL MIXTURE IS GRANULAR, THE
TEXTURE OF CORNMEAL

IN ANOTHER BOWL BEAT WHOLE EGGS, RUM, MILK
ADD TO DRY MIXTURE, MIX AND CHILL
ROLL OUT DOUGH ON LIGHTLY FLOURED WORK SURFACE 1/8 INCH THICK, CUT
INTO 5 BY 2 1/2 INCH RECTANGLES
BRUSH WITH EGG WHITE, PRICK TOP WITH FORK TINES
BAKE ON GREASED PARCHMENT PAPER 400 DEGREES 16 TO 18 MINUTES TILL
LIGHT BROWN

Wonderful Local Soup .::. Episode 22

Learn where to find the best soup in Seneca Falls and recipes for hot soups to keep you warm on these cold winter nights in the Finger Lakes. Also, what is your Finger Lakes bucket list?

CHARDONNAY MUSHROOM DILL CREAMED SOUP

This was served at the Wonder Life celebration at the the Seneca Museum of Industries and Waterways

IN A LAGE POT : 2 sticks of unsalted butter,2 chopped celery ribs, 2 chopped onions, 1 pound of sliced mushrooms, 1 minced garlic clove
cook over medium heat for 15 minutes
ADD: 1/2 bottle of chardonnay, 1/4 dry porcini mushroom soaked in 1 cup of hot water
cook for 5 minutes
ADD: 1 cup of flour, cook for 5 minutes
ADD: 11/2 quart of chicken stock, 1/4 teaspoon of dry sage, dry marjoram, 1 tablespoon lemon juice, 1 teaspoon of dill ,cook for 15 minutes
ADD; 1/2 quart milk,1 cup of sour cream, salt and pepper to taste, cook for 15 minutes, garnish with chopped scallions and parsley

ZUPPA DI FARRO

SOAK; 1/2 pound of Farro in cold water, overnight, Drain and Rinse
HEATt; 21/2 quarts of water or broth in a pot , add the farro and cook uncovered for 11/2 hours , drain, save 1 cup od cooking water

In a soup pot over medium heat
ADD; 1/2 cup of oil, 1/2 minced onion,1stalk of chopped celery, 1 minced carrot, 2 minced garlic cloves, 1/4 cup of parsley, 1 teaspoon of thyme, 1 teaspoon of oregano, 1/4 cup of chopped pancetta
COOK; for 7 minutes, stir till golden
ADD; 1 can of diced tomatoes with juice
COOK; 2 or 3 minutes
ADD;1 cup of the farro cook water, cook for 10 minutes, season with salt and pepper
ADD; farro, cook for 30 minutes
SERVE; with a garnish of drizzled olive oil and parmesan cheese
you can also add cooked sausage or cooked beans

RED BEAN SOUP OR STEW

1 pound dried red beans soaked over night drain and place in crock pot with:
1 cup chopped onion, 1/2 cup sliced shallots, 1/4 cup chopped celery, 2 tablespoons minced parsley,
2 teaspoons of minced garlic 1/4 cup chopped green pepper,
1 ham bone, 1 pound cubed bake ham, 1 quarts of water 1/2 teaspoon salt, 14 teaspoon black pepper,
1/8 ground hot pepper,1/4 dry thyme, 2 crushed bay leaves cook for 5 hours
Remove bone, scoop out 1 cup of bean mixture from the crock pot and puree. place back in pot, heat and serve

To make into a stew puree whole the whole pot, add water if too thick, season with salt and pepper, reheat , serve with boiled rice

SLOW COOKING VEGETABLE STOCK

Cover and cook for 8 hours
1/4 cup oil, 2 chopped onions, 4 carrots cut into i inch chunks, 4 stalks of celery with leaves cut in 2 inch chunks,
4 parsnips 1 inch chunks, 8 ounces of mushrooms quartered, 2 tablespoons of tomato paste,
1 bunch ( 3 cups) swiss chard cut into 1 inch pieces, 2 teaspoon dried thyme,1 bay leaf,
2 teaspoon of salt, 1/2 teaspoon black pepper corns, 4 cups of water,
Strain, refrigerate up to 7 days or freeze up to 6 months

CROCK POT ONION SOUP

In a crock pot heat 1 stick of unsalted butter, add 2 thinly sliced sweet onions, 2 tablespoons of sugar, 1 tablespoon dried thyme, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 bay leaf,
COVER AND COOK; 8 hours until a deep golden brown
ADD: 1/4 cup white wine, 5 cups chicken or beef stock cook 1/2 hour
REMOVE: bay leaf, serve in soup bowl, top with shredded gruyere or swiss cheese or slice toasted french bread topped with the shredded cheese placed on top of the soup

Ann & Pat Sandroni of Nonni’s .::. Healthy Cooking with your Friendly Italians Episode 21

Learn about the incredible authentic Italian products at Nonni’s Italian Imports in downtown Seneca Falls as owners Ann & Pat Sandroni appear live in-studio with Jim & Marilyn. Also, some traditional Christmas Eve recipes.

Visit Nonni’s Online at: http://www.sfdowntowndeli.com/nonnis.php

CHRISTMAS EVE FISH STEW ABRUZZI STYLE

Heat in a large pot:
1/4 cup oil, add 1 minced onion,cook or 5 minutes
Add, 3 minced garlic cloves, 2 minced anchovies, 1/2 teaspoon red pepper flakes, cook for 1 minute
Add 1/3 cup red wine vinegar, cook for a minute
Add 1 cup dry white wine cook for 3 minutes
Add 5 cups diced tomatoes, cook for 5 minutes
Add 1/2 pound each of Halibut, Swordfish, Cod, cut in 2″ pieces, cook for 2 minutes
Add 4 ounces each of shrimp, scallops cook 2 minutes
Add 6 ounces of squid cut into rings cook for 1 minute
Season with salt and pepper
Add 3 tablespoons of chopped parsley
Drizzle with olive oil
Serve with grilled Italian bread or over pasta

BAKED TILAPIA WITH ROASTED RED PEPPER SAUCE (UMBRIA)

Season Tilapia fillets  with salt and pepper
Mix and pour over the fillets lemon juice, minced garlic,olive oil, white wine
Top fillets with a mixture of dry oregano, lemon zest, hot pepper flakes,panko bread crumbs
Drizzle with olive oil
Bake at 400 degrees for 15 minutes
Serve with a sauce  or a mixture of roasted red peppers,capers, grated pecorino cheese, minced garlic ,chopped gaeta olives and olive oil

BACCALA : SALTED COD FRITTERS

Soak 1 pound of boneless salted cod in cold water for 1 day, changing the water every few hours
Place the cod in a 3 quart pan, cover with water, simmer until the cod flakes, about 5 to 10 minutes
Drain, let stand to cool
Soak 3 slices of day old bread in water, squeeze out the water
Mix 1 cup of diced roasted peppers, bread, 2 eggs, 2 tablespoons of parsley,2 tablespoons of capers, flaked cod
Chill for 30 minutes, roll into balls, chill

BATTER

2 cups of beer, 2 egg yolks, lemon zest ,13/4/cup of flour
Dip codfish balls in the batter
Deep fry in  350 degree  canola oil  for 5 minutes
Place on a baking sheet covered with paper towels.
Let stand in over for 15 minutes
Serve with lemon slices and garnish with parsely