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.)
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:
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.