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
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