Little Italy, Arthur Avenue Inspiration

Inspired by my visit in March to Little Italy on Arthur Avenue in the Bronx, New York and in memory of friends Louise and Eddie Forte who grew up in the Bronx.

·      Italian Gravy (Sunday Sauce) with Beef Meatballs

·      Pepperoni Spaghetti Frittata

·      Ricotta Pizza Dough with San Marzano Tomato, Parmesan and Basil

Italian Gravy (Sunday Sauce)

Serves 16

10 mins prep, 2-4 hours cook

·       1 tbsp olive oil

·       1 medium yellow onion, chopped

·       3-4 cloves garlic

·       1 tbsp dried basil

·       1 tbsp dried parsley

·       1 tbsp dried oregano

·       ½ (6-ounce can) tomato paste

·       ¾ cup dry red wine cabernet or merlot

·       1 quart beef stock or beef broth

·       1 (28-ounce cans) whole peeled tomatoes San Marzano certified, if possible

·       1 (28-ounce cans) crushed tomatoes

·       1 (28-ounce cans) tomato puree

How to make

1. Heat the olive oil in a large pot over medium-high heat on the stovetop. Add the onion and saute for 3-5 minutes, stirring occasionally, until the onions become translucent and start to brown.

2. Add the minced garlic, dried herbs, and tomato paste and cook for 1-2 minutes, while stirring, until the tomato paste melts into the other ingredients.

3. Deglaze the pot with the red wine and scrape the bottom to remove any stuck-on bits.

4. Add the beef stock, whole peeled tomatoes, crushed tomatoes, and tomato puree.

5. Reduce the heat to medium-low and simmer, stirring the sauce every hour to prevent burning. (It should gently boil on the top, but not rapidly.) I recommend simmering the sauce for 2-4 hours if you can, but 6-8 hours is preferred. The longer it simmers, the thicker it will become and further consense the flavors.

6. Once simmered, season with salt and pepper, to taste. Use an immersion blender to blend to the desired consistency or use as is.

Italian Meatballs

• 2 pounds of ground beef (or Ground Beef, Ground Pork and Ground Veal mix)

• 4 large eggs, lightly beaten

• 1/4 cup Parmesan cheese, grated

• 4 cloves garlic, minced

• 1/4 cup Italian breadcrumbs

• 1/4 cup Italian parsley, finely chopped

• Salt and freshly ground pepper

• 2 tablespoons of olive oil

Instructions

1.       Gently combine all meatball ingredients, (except the oil), in a large bowl, don't overwork the meat, we want tender meatballs.

2.       Roll into 1+1/2 inch balls.

3.       Heat the oil in a large sauce pan or dutch oven over medium heat.

4.       Give each meatball a final roll and add them to the pot with the oil

5.       Brown them in batches, for a few minutes on each side. They won't be cooked all the way through.

6.       Remove and set aside until the sauce is prepared, then simmer them in the sauce for 45 minutes.

Spaghetti Frittata with Pepperoni

Cook Time 15minutes mins

Total Time 30minutes mins

Ingredients

·       6 eggs

·       ½ box cooked spaghetti, cooked at package directions to aldente

·       ½ cup Parmigiano Reggiano 

·       4 oz of mozzarella or Provolone Cheese, cubed

·       4 oz, diced Pepperoni

·       3 tablespoons extra virgin olive oil

·       salt - to taste

·       black pepper - to taste

Instructions

1.     Place the cooked, drained spaghetti in a bowl, add a tablespoon of EVOO after cooking and toss

2.     Wisk the Eggs in a seperate large bowl

3.     Dice the Pepperoni and Cheese into small cubes

4.     Add the grated Parmigiano cheese, diced cheese, and the pepperoni pieces to the beaten eggs. Stir everything together very well.

5.     Add the Spaghetti to the Egg mixture and combine well.

6.     Heat 2 tablespoons of oil in a nonstick pan over medium-high heat. Pour in the spaghetti and egg mixture, making sure to spread it evenly in the pan. Cook on high heat for 1 minute to firm up the base.

7.     After the base has set, lower the heat, cover the pan with a lid, and cook for about 10 minutes. This allows the frittata to cook through without burning the bottom.

8.     To flip the pasta frittata, shake the pan gently and use a spatula to lift the edges, ensuring it isn't sticking to the pan. Place a large plate or flat lid over the frittata, then carefully invert the pan so the frittata transfers to the plate. Slide the frittata back into the pan to cook the other side.

9.     Cook the other side of the frittata for about 5 more minutes over medium heat without a lid. This will ensure both sides are cooked evenly.

10.  Once done, let the spaghetti frittata cool until it's lukewarm. Slice it into portions and serve.

11.  Serve with Sunday Gravy and Meatballs

Ricotta Pizza Crust

Makes 2 - 10 oz pizza crusts (12 inch- Thin)

2 Cups of Ricotta Cheese (16 oz)

2 Cups of All Purpose Flour or 00 Pizza Flour

½ teaspoon of Salt

1-2 Tablespoons of Water

1.     Put ricotta in a bowl with the salt.

2.     Mix well, then add Flour and water to the bowl

3.     Mix well with a spoon or your hands until a firm dough ball is achieved

4.     Set aside in the bowl with a towel over it for 30 minutes to rest and so the flour adsorbs the mosture.

5.     Cut the dough ball in half and place a half on a flour dusted piece of parchment paper- This will help you pick it up and add to the hot pan

6.     Roll out thinly to a 10-12 inch round

7.     Heat a large non Stick skillet on Medium high heat

8.     When the skillet is hot, add the Pizza dough and cook on one side for 60 or so seconds.  Flip and Cook the other side for 45 seconds

9.     You are now ready to top your Ricotta Crust

Topping suggestions as seen on Fox 19

·       Lightly brush with EVOO, Hand crushed San Marzano tomato and Parmesan Add fresh herbs or  Basil after cook.   A little of these toppings goes a long way to top your pizza

Preheat oven to 425 degrees- Place

·       Place on Sheet pan or Pizza Stone

·       Bake for 5-7 minutes or longer to your “crispness” liking