Patsy's Italian Restaurant NYC | Recipes - Patsys Italian Restaurant | Owned and Operated By The Scognamillo Family Since 1944

Tiramisu

10/14/2021

This 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.

Crown Roast of Pork with Sausage Stuffing

10/14/2021

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.

Roasted Brussels Sprouts with Onions, Patsy’s Italian Restaurant Italian Family Cookbook

10/14/2021

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.