<![CDATA[Patsys Italian Restaurant | Owned and Operated By The Scognamillo Family Since 1944 - Recipes]]>Mon, 08 Jun 2026 07:35:52 -0700Weebly<![CDATA[Tiramisu]]>Thu, 14 Oct 2021 16:54:14 GMThttps://www.patsys.com/recipes/tiramisuThis popular dessert is so rich that I prefer serving it at home on a Sunday afternoon when friends and family come by to gossip over cups of good strong coffee. Of course you can serve it at the end of a meal, but make sure that the meal is a light one. Ladyfingers may be purchased at many Italian bakeries.

Ingredients:
​4 large eggs, separated 1 pint heavy cream
2/3 cup plus 2 tablespoons sugar
8 ounces mascarpone
2 to 4 tablespoons Cognac
20 to 24 ladyfingers
1 ½ cups brewed espresso, chilled
1 tablespoon cocoa

​Place egg whites in top of a double boiler and beat over simmering water until the whites form soft peaks. Place egg yolks in top of another double boiler and beat until the yolks are thick and lemon-colored and reach a temperature of 160°F. Reserve. Whip the cream until soft peaks are formed. Reserve. In a large mixing bowl, combine the 2/3 cup sugar, mascarpone, and Cognac, and beat for 2 to 3 minutes, or until smooth. Gently fold the reserved egg yolks into the mascarpone mixture, followed by the reserved egg whites and the reserved whipped cream, until all the ingredients are thoroughly blended. Pour the espresso in a small bowl. Dip each ladyfinger in the espresso, and layer them in the bottom and sides of a large glass bowl. Top with ½ of the mascarpone mixture, add a middle layer of espresso-dipped ladyfingers, and spread the remaining mascarpone mixture on top. Sprinkle with cocoa. Refrigerate 1 hour before serving. 

]]><![CDATA[Crown Roast of Pork with Sausage Stuffing]]>Thu, 14 Oct 2021 16:35:26 GMThttps://www.patsys.com/recipes/crown-roast-of-pork-with-sausage-stuffing
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My dad likes to make a big roast for the holidays, and crown roast of pork is one of his specialties. It is an impressive roast, made from two pork loins tied together in a large round. Be sure to order it ahead from your butcher. The open center of a crown roast is perfect for a stuffing, and we usually use our Scognamillo Italian Sausage and Bacon Stuffing on page 166. For a lighter alternative, you can fill the center with sautéed seasonal vegetables or even a big batch of Christmas Escarole on page 169.

Ingredients:
One 8 1/2 - pound crown roast of pork, with 12-14 ribs
2 tablespoons olive oils, plus more for the baking dish
2 teaspoons finely chopped fresh sage
2 teaspoons finely chopped rosemary
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Scognamillo Italian Sausage and Bacon stuffing page 166
1/2 cup dry white wine
2 recipes Quick Brown Sauce page 56 bout 3 1/2 cups

1. Preheat the oven to 450°F. Lightly oil a 9 by 13-inch baking dish.

2. Place the roast in a roasting pan just large enough to hold it comfortably. I n a small bowl, combine the sage, rosemary, salt, and pepper. Brush the roast with the oil, then season all over with the herb mixture. Le the roast stand at room temperature for 30 minutes.

3. Loosely fill the center of the roast with some of the scuffing. Transfer the remaining stuffing to the oiled baking dish, cover with aluminum foil, and refrigerate. Cover the exposed scuffing in the roast with foil. Cover each of the bone tips with a small piece of foil.

4. Bake the roast fo r 10 minutes. Reduce the oven temperature co 325°F. Cook until a meat thermometer inserted in the thickest part of the roast, without couching a bone, reads 145°F, about 2 hours. During the last 15 minutes of roasting time, remove the foil from the scuffing and bone tips so they will brown. Using a wide spatula (or a rimless baking sheet or even the fl at bottom of a cart pan), transfer the roast co a warmed serving platter. Tent with aluminum foil and let stand for 20 minutes before carving.

5. Increase the oven temperature to 425°F. Bake the reserved stuffing until heated through, about 20 minutes.

]]><![CDATA[Roasted Brussels Sprouts with Onions, Patsy’s Italian Restaurant Italian Family Cookbook]]>Thu, 14 Oct 2021 16:24:47 GMThttps://www.patsys.com/recipes/roasted-brussels-sprouts-with-onions-patsys-italian-restaurant-italian-family-cookbook
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No one made Brussels sprouts like my Aunt Anna. She was roasting them long before you saw it done on television cooking shows. These were the first side dish to disappear from the table at a big dinner - it seemed that she should never make enough to satisfy us. We still make them today, in her honor, and we still go through a big bowl in no time flat.

Ingredients:
¼ cup plus 1 tablespoon extra-virgin olive oil
1 medium yellow onion, peeled and diced
Two 10-ounce containers Brussel Sprouts, trimmed, rinsed and under cold water but not dried
Salt and freshly ground black pepper

1. Preheat the oven to 450°F

2. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Transfer to plate.

3. Heat the remaining 1/4 cup oil in the skillet over medium heat. Add the Brussels sprouts and stir. Transfer go the oven and roast, stirring every 5 minutes or so, until the sprouts are tender and nicely browned, 18 to 22 minutes. If the sprouts brown too quickly, add a few tablespoons of water to the skillet.  During the last few minutes stir in the onion. Season to taste with salt and pepper. Transfer co a serving dish and serve hot. 

]]><![CDATA[Meatball-tini]]>Tue, 02 Jun 2020 19:55:36 GMThttps://www.patsys.com/recipes/meatball-tini

Makes 6 to 8 appetizer servings

For those who love martinis as much as appetizers, I’ve combined the two to create the Meatball-tini. These mini-meatballs (they are no bigger than a thimble) go down easily, and I can eat them like candy.
​Mini-Meatballs

• ¾ cup fresh bread crumbs
• ½ cup whole milk
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 6 garlic cloves, finely chopped
• 3 pounds ground veal
• 1½ cups freshly grated Parmigiano-Reggiano cheese (6 ounces)
• 3 large eggs
• 3 large egg yolks, beaten
• 3 tablespoons finely chopped fresh flat-leaf parsley, plus more for garnish
• 1 tablespoon finely chopped fresh oregano, or 1 teaspoon dried
• 2½ teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 cups seasoned bread crumbs, for dusting
• Olive oil, for deep-frying​

Garnish and serve with:

• Pimento-stuffed green olives, speared onto toothpicks
• Patsy’s Vodka sauce (available at better grocers), heated

1. To make the mini-meatballs: Put the bread crumbs in a small bowl, drizzle with the milk, and let soak and soften for a few minutes.

2. Heat the oil in a large deep skillet over medium-high heat. Add the onion and garlic and cook until they are lightly browned, 3 to 4 minutes. Transfer to a plate and let cool.

3. Using your hands, mix the veal, soaked bread crumbs, and the onion mixture in a large bowl. Add the Parmesan, eggs, yolks, parsley, oregano, salt, and pepper and mix again until combined.

4. Dust the work surface with about ½ cup of the seasoned bread crumbs. On the bread crumbs, shape about ¾ cup the meatball mixture into a 1-inch-wide strip. Sprinkle the top of the strip with more seasoned bread crumbs. Cut the strip into ½- to ¾-inch lengths. Transfer the pieces to a large sieve or strainer and sprinkle lightly with breadcrumbs to prevent sticking. Rotate the sieve in a circulation motion to toss the strips of meat and form marble-size meatballs. Transfer the meatballs to a baking sheet. Repeat with the remaining meat mixture and bread crumbs.

5. Preheat the oven to 200ºF. Line a baking sheet with paper towels and place near the stove.

6. Pour enough oil into a large deep skillet to come 1 inch up the sides. Heat the oil over high heat to 360ºF. In batches without crowding, and adding more oil as needed, deep-fry the meatballs until browned and cooked through, about 1½ minutes. Using a slotted spoon, transfer to the baking sheet. Keep the cooked meatballs warm in the oven meatballs while frying the rest. (The meatballs can be cooled, packed into 1-gallon plastic storage bags, and refrigerated for up to 2 days or frozen for up to 2 months. Reheat before using in a 350ºF oven for about 10 minutes.)

7. For each serving, place a portion of meatballs in a martini glass. Garnish with parsley and green olives spears. Serve ramekins of the vodka sauce on the side for dipping the meatballs.

Photo: Gurwin Photography
]]><![CDATA[Struffoli Makes 6 to 8 servings]]>Mon, 28 Dec 2015 17:56:38 GMThttps://www.patsys.com/recipes/struffoli-makes-6-to-8-servingsPatsy's Christmas Dessert
Christmas dinner is over. You have been eating for about 24 hours straight, starting with the Feast of Seven Fishes the night before. Dessert has come and gone, and you swear that you cannot eat another bite. And then, one of your aunts or cousins brings out a plate of her homemade struffoli, little balls of fried dough, glazed with honey, and you find that you can nibble just a bit longer. These go down very easily with an espresso or a glass of sweet wine, such as Marsala. (These can be—and often are—served for The Seven Fishes, too, because they don’t have any butter in them.)
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2 cups all-purpose flour, sifted
½ teaspoon baking powder
½ teaspoon salt
3 large eggs
½ teaspoon vanilla extract
1 cup honey
Vegetable oil, for frying and oiling the serving dish
Nonpareils (colored sugar sprinkles), for garnish
Maraschino cherries, for garnish
1. Combine the flour, baking powder and salt in a medium bowl. Make a well in the center and, one at a time, stir in the eggs. Add the vanilla and mix well to make a soft dough.
2. Turn the dough onto a lightly floured surface and knead until smooth, about 5 minutes. Wrap the dough in plastic wrap and let stand at room temperature for 30 minutes.
3. Cut the dough in half. Working with one half at a time, roll the dough into a ¼-inch thick rectangle. Cut the dough into ¼-inch wide strips. Roll each strip under the palms of your hands on the work surface to make long pencil-thick ropes. Cut the ropes into ¼-inch pieces. Transfer the dough pieces to a large rimmed baking sheet.
4. Line another large rimmed baking sheet with a few layers of paper towels. Pour enough oil into a large wide saucepan to come halfway up the sides and heat over high heat to 350ºF. In batches without crowding, add the dough pieces and deep-fry, turning them as needed, until golden brown, about 3 minutes. Using a wire skimmer or slotted spoon, transfer to the paper towels.
5. Lightly oil a round serving dish. Heat the honey in a large skillet over medium heat until warm and fluid. Add the fried balls and stir until completely coated. Spoon the balls onto the baking sheet to shape into a wreath shape. Garnish with the nonpareils and cherries. Let cool. To serve, break off clusters of the struffoli with your fingers.
Photo: Gurwin Photography
]]><![CDATA[Peppers Siciliano Serves 4 to 6]]>Mon, 02 Nov 2015 22:28:54 GMThttps://www.patsys.com/recipes/peppers-siciliano-serves-4-to-6
Here’s the southern Italian way of presenting roasted peppers, with garlic, capers, anchovies and olives creating a piquant dish. Please don’t be afraid of anchovies. Not many people appreciate these tiny, flavorful fish. Buy them packed in oil with salt, and do not drain or rinse. When I’m working with anchovies I usually eat one or two without adding anything to them.

¼ cup olive oil, plus 2 tablespoons for drizzling
4 garlic cloves, minced
4 roasted red bell peppers, each sliced into 4 to 6 pieces
1 tablespoon chopped anchovies with oil
2 tablespoons nonpareil capers, rinsed and drained
3 tablespoons pitted, chopped gaeta or kalamata olives (about 18 olives)
2 tablespoons chopped fresh basil
Pinch of oregano
1/3 cup chicken broth or water
¼ cup dry white wine
Salt and freshly ground black pepper, to taste
¼ cup seasoned bread crumbs

1. Preheat the broiler

2. Heat ¼ cup of the olive oil in a large, ovenproof skillet over medium heat. Add the garlic and sauté for 1 minute, or until lightly golden. Add the sliced peppers and sauté for 2 minutes. Add the anchovies, capers, olives, basil, oregano, broth, and wine to the skillet and cook, stirring occasionally, until all ingredients are blended, about 3 to 4 minutes. Add salt and pepper to taste.

3. Sprinkle the bread crumbs on top of the pepper mixture and drizzle with about 2 tablespoons olive oil. Broil for 2 to 3 minutes, or until lightly browned.
]]><![CDATA[Frank’s Veal Cutlets Milanese]]>Fri, 04 Sep 2015 20:20:16 GMThttps://www.patsys.com/recipes/franks-veal-cutlets-milaneseFrank’s Veal Cutlets Milanese
This past Friday – December 12th – would have been Frank Sinatra’s 99th birthday, so once again we celebrated ‘The Chairman of the Board’ – this time by hosting a commemorative luncheon (broadcast on SiriusXM’s ‘Siriusly Sinatra’ channel and hosted by Steve Tyrell).

Our special menu that afternoon featured many of Frank Sinatra’s favorite dishes, among them:

Serves 8

  • ½ small Italian stale baguette (about ½ pound)
  • 2 tablespoons freshly grated Parmigiano-Reggiano
  • Pinch of oregano
  • ¼ cup minced flat-leaf parsley
  • 1 cup plus 3 tablespoons olive oil
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 8 veal cutlets (about 1¼ pounds), pounded thin to slightly less than ¼ inch
  • Salt and freshly ground black pepper to taste
  • 1 lemon cut into 8 wedges
Break or cut the bread into large chunks and place in a food processor. Process until the bread is reduced to fine crumbs. Transfer the crumbs to a large bowl and stir in the cheese, oregano, and parsley. Gradually add 3 tablespoons of oil, stirring, until thoroughly combined. Season with the salt and pepper.

Spread the flour on a large plate, place the eggs in a shallow bowl, and spread the seasoned bread crumbs on a second large plate. Coat each veal cutlet in the flour, then the beaten eggs, and then the bread crumbs, patting with the palm of your hand to ensure adhesion.

Heat 1 cup of the oil in a large nonstick skillet over medium-high heat (to a frying temperature of 350 F) and sauté the veal for 2 minutes. Turn and sauté for 1 additional minute. Do not crowd pan. If necessary, fry the cutlets in batches. Remove with a slotted spatula and drain on paper towels. Season to taste with salt and pepper, and serve with lemon wedges.



© 2014 by Patsy's Italian Restaurant. All rights reserved.
Recipe Categories: Meat
Serves: 8 servings
Difficulty: moderate
]]><![CDATA[Anise Biscotti]]>Fri, 04 Sep 2015 20:03:29 GMThttps://www.patsys.com/recipes/anise-biscottiPicture
Makes about 4½ dozen

We keep desserts simple at Patsy’s Italian Restaurant. I think it is because my father worked at a bakery from when he was six years old, where he learned how much customers love the Old World classics like biscotti and cannoli. (There is a great story about his boss making him whistle all day long so he could tell that the kid wasn’t eating up the profits.) Many of our guest’s meals are finished with a plate of these anise biscotti and an espresso.

  • 3 cups all-purpose flour, plus more for shaping the dough
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1¼ cups granulated sugar
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 3 large eggs plus 1 large egg yolk
  • 1½ teaspoons honey
  • 1 teaspoon anise extract
  • Confectioners’ sugar, for sifting
1. Preheat the oven to 350ºF. Line a large rimmed baking sheet with parchment paper.

2. Whisk the flour, baking powder, and salt together. Beat the butter and sugar together in a large bowl in the bowl of a heavy-duty standing mixer with the paddle attachment until the mixture is light in color and texture, about 3 minutes. One at a time, beat in the eggs, followed by the yolk, honey, and anise extract. With the mixer on low speed, gradually add the flour mixture the make sticky soft dough.

3. Turn out the dough onto a floured work surface and divide into thirds. Shape each portion of dough, coating with flour as necessary to keep it from sticking, into an 11-inch-long log. Transfer the logs to the baking sheet, spacing them evenly apart. Using floured hands, pat the top of each log each log to flatten it into ½-inch thickness.

4. Bake until the loaves are golden brown and feel firm, about 25 minutes. Let cool on the baking sheets for about 20 minutes.

5. Transfer the loaves to a chopping board. Using a serrated knife, cut the loaves crosswise into ½-inch-thick slices.

6. Position a rack about 8 inches from the source of heat and preheat the broiler on High. In batches, spread the biscotti, cut sides up, on the baking sheet and broil, and watching carefully to avoid burning, until lightly browned, about 1 minute. Remove from the broiler, turn the biscotti over, and return to the broiler to brown the other sides. Transfer to wire cooling racks and let cool completely.
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