Patsy's Cookbook: Classic Italian Recipes from a New York City Landmark Restaurant

by Salvatore Scognamillo, Nancy Sinatra (Foreword by)

Overview

From the Restaurant That Frank Sinatra Made Famous

Of the thousands of restaurants in New York City, very few withstand the tests of time—and only one can lay claim to being Frank Sinatra’s favorite. And where Frank went, his friends followed—from close pals such as Tony Bennett and fellow Rat Packers Dean Martin and Sammy Davis Jr. to the show-biz colleagues they brought in.

Established nearly sixty years ago, Patsy’s has long been a celebrity favorite and a New York institution. Why? Great food, family friendliness, and a welcoming atmosphere that makes you feel like you’ve come home. And the fare is the classic southern Italian cuisine that’s become America’s comfort food: Mussels Arreganata, Fettuccine Alfredo, Rigatoni Sorrentino, Chicken Parmigiana, Veal Marsala, Shrimp Scampi, Tiramisù . . . a greatest hits of Neapolitan-influenced dishes.

And Patsy’s Cookbook provides more than recipes: also in the mix are anecdotes from family and friends, including the occasion when Pablo Picasso tried to give Patsy a painting; the time that the restaurant opened on Thanksgiving Day just for Frank Sinatra; Aunt Anna’s rather unorthodox autograph request of Sean “P. Diddy” Combs; and the story of the roast suckling pig delivered to Jackie Gleason’s hotel suite.

Here is a remarkable collection of 100 perfectly executed, delicious recipes, heartwarming stories of a successful family business, and entertaining celebrity tales, capturing the full experience of a New York City institution. Patsy’s Cookbook is an invitation to join the extended family that’s proud to call Patsy’s their second home.

Product Details

ISBN-13:	9780609609545
Publisher:	Potter/Ten Speed/Harmony
Publication date:	06/04/2002
Edition description:	1ST
Pages:	224
Product dimensions:	7.60(w) x 9.40(h) x 0.82(d)

About the Author

Sal J. Scognamillo is a co-owner of and third-generation executive chef at Patsy’s, which was founded in 1944 by his grandfather Pasquale (shortened to Patsy at Ellis Island in 1923). Patsy’s is located at 236 West 56th Street in New York City and is known nationwide for their line of award-winning sauces.

Read an Excerpt

Stuffed Artichokes
Serves 4

One of Frank Sinatra's very favorite recipes. Below is our typical preparation, but we changed it slightly to accommodate Frank's aversion to a strong garlic taste

4 large or jumbo artichokes
1 cup dry bread crumbs
2 tablespoons finely chopped black olives, preferably gaeta
2 tablespoons grated Parmigiano-Reggiano
1 garlic clove, pressed or minced
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped nonpareil capers, rinsed and drained
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper, plus more to taste
1/4 cup olive oil
Salt, to taste

Preheat the oven to 450°F.

Rinse the artichokes under cold running water. With a sharp knife, remove the stem, and cut 2 inches from the top of each artichoke. Pull the center leaves apart, and with a small spoon remove the fuzzy choke and tiny inner leaves. Reserve.

Place the bread crumbs, olives, cheese, garlic, parsley, basil, capers, red pepper flakes, oregano, and 1/4 teaspoon pepper in a large mixing bowl. Add the olive oil gradually, stirring until thoroughly combined and moistened. Spoon the bread-crumb mixture into the hollowed-out artichoke centers, tamping down with the back of the spoon until each artichoke is filled to the top. Season to taste with salt and additional pepper.

Place the artichokes in a baking dish and add enough water to cover the bottom halves of the artichokes. Cover the pan with foil, and bake in the preheated oven for

1 hour and 15 minutes, until artichokes are cooked through. Check for tenderness by removing a leaf or two after l hour and tasting. If the water level drops to less than 1/2 inch while cooking, add more.

Remove from the oven and increase the heat to broil. Take off the foil and place the artichokes under the broiler until the bread-crumb topping has browned, about 2 to 3 minutes.

Place the artichokes on a serving platter and spoon 2 to 4 tablespoons of the pan juices over each artichoke.

Asparagus Rolls
Serves 4
There are many ways to cook asparagus, but I find the following method easiest. Break off the bottom inch of each asparagus stalk and discard. Rinse the asparagus and place in one layer in a large skillet. Add water almost to cover. Bring to a boil, then lower the heat to a simmer, cover, and cook until just tender. Depending on the age and thickness of the asparagus, that could be anywhere from 5 to 10 minutes. Check tenderness frequently with a fork.

2 tablespoons ricotta
3 tablespoons finely chopped mozzarella
6 tablespoons grated Parmigiano-Reggiano
4 paper-thin slices prosciutto (each approximately 3 inches by 6 inches)
1 pound thin asparagus (about 16 to 20 spears), cooked (see headnote) and chilled
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
6 garlic cloves, finely chopped
2 1/2 cups chopped fresh plum tomatoes
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh flat-leaf parsley
1/3 cup dry white wine

Preheat the broiler.

In a small mixing bowl, combine the ricotta, mozzarella, and 4 tablespoons of the Parmigiano-Reggiano and mix thoroughly. Reserve.

Place a slice of prosciutto on a cutting board. Divide the cooked asparagus evenly into 4 portions. Line up l portion (about 4 to 5 spears) on the prosciutto slice. Top with a quarter of the cheese mixture. Season with salt and pepper. Fold the ends of the prosciutto over the asparagus, and roll until the asparagus and cheese is completely wrapped in prosciutto. Repeat for the remaining 3 portions.

Heat the olive oil in a large nonstick skillet over medium flame. Place the asparagus rolls cheese side up in the skillet and sauté for 2 to 3 minutes, or until the cheese begins to melt. Remove from the skillet and place in a shallow nonstick baking pan. Set aside.

Add the garlic to the skillet and sauté over medium heat until golden, about 1 to 2 minutes. Add the chopped tomatoes, basil, parsley, and wine. Bring to a boil, then reduce heat to a simmer, cover, and cook for 5 to 6 minutes, or until the ingredients are blended and heated through.

Sprinkle the asparagus rolls with the remaining 2 tablespoons of grated Parmigiano-Reggiano. Place in the broiler and cook until the cheese has melted and is lightly browned, about 2 to 3 minutes.

Spoon 2 to 3 tablespoons of sauce in the center of 4 plates. Place an asparagus roll on top of the sauce, and garnish with additional sauce.

Joe's Eggplant Sandwich
Serves 10

"This was one of my mother's wonderful inventions at a time when she had a large family and very little money," says Joe. "One big eggplant could go far, as she and other Neapolitans knew. Eggplant could be used as a main course-that's where Eggplant Parmigiana comes from. And it added body and flavor to soups, sauces, and stews.

"When we were kids, we looked forward to eating what we called an Eggplant Sandwich when we came home from school. My mother called it Torta di Melanzane, an eggplant cake. 'Speak English,' we would beg her, 'speak English'-the cry of many children of immigrant parents. Today I love the joke of it-an eggplant sandwich, an unpretentious name for a delicious dish. I've been in the restaurant business long enough to have gotten past the need to give every dish a 'continental' name on a menu. So here's my recipe for an early favorite. Serve it as an appetizer; it goes especially well with a Campari-and-soda or a dry Pinot Grigio; Santa Margherita is my favorite."

1 large eggplant (about 11/4 pounds)
1/2 cup all-purpose flour
5 eggs, lightly beaten
1 cup olive oil, plus more for deep-frying
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 Roasted Red Bell Peppers, each sliced into 5 pieces
10 thin slices (about 1/2 pound) mozzarella
10 thin slices (about 1/4 pound) prosciutto
10 large basil leaves
3 to 4 cups grated Parmigiano-Reggiano

Trim the ends of the eggplant and peel. Cut it lengthwise into 10 slices, approximately 1/4 inch or less in thickness.

Spread the flour on a large plate. Coat each eggplant slice in the flour, and then dip in the beaten egg. Reserve the leftover egg.

Heat the oil in a large nonstick skillet over medium-high flame. Add the battered eggplant slices in batches (don't crowd the pan) and sauté for about 5 minutes, or until lightly browned on both sides. Remove with a slotted spatula and drain on paper towels. Season with salt and pepper and allow to cool.

When the eggplant is cool enough to handle, assemble the sandwiches. Line up the 10 eggplant slices on a work surface. Place a slice of roasted pepper on half of each slice, and top with a slice each of mozzarella and prosciutto and a leaf of basil. Fold the other half of each slice up and over the ingredients, creating a sandwich. Spread the Parmigiano-Reggiano on a large plate. Coat each sandwich with the remainder of the beaten egg, and roll it in the plate of grated cheese. Wrap the sandwiches in plastic wrap and refrigerate for 1 to 2 hours, or until thoroughly chilled and firm.

Heat 2 inches of oil in a deep skillet to a frying temperature of 375°F. Fry the sandwiches one at a time, turning carefully until the cheese crust is golden and crisp, about 3 to 4 minutes. Drain on paper towels and serve immediately.

Recipe

CLAMS POSILLIPO
Serves 4

Also known as Zuppe Di Clams, this was absolutely Frank Sinatra's favorite dish. But Frank preferred a slightly different variation, for less garlic flavor [see book]. He sometimes ate two or three servings, and if my father was cooking for him on his yacht or at his suite in the Waldorf Towers, you could be sure that Clams Posillipo was one of the dishes he prepared. Some of our customers have asked, "What is a Posillipo?" Posillipo isn't an object; it's a place -- a district of Naples. To make sure that your Posillipo is delicious, scrub the clamshells with a brush and then rinse them thoroughly in cold water.

32 littleneck clams
1/4 cup olive oil
3 tablespoons chopped yellow onion
4 garlic cloves, minced
1 28-ounce can Italian whole plum tomatoes with juice
Salt and freshly ground black pepper, to taste
1 tablespoon tomato paste (optional)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

Scrub the clamshells, rinse thoroughly in cold water, and place in a large pot. Add cold water to cover and bring to a boil over high heat. Cook until the shells open, about 5 minutes. Using a slotted spoon, transfer the clams to a large bowl. Discard any clams that have not opened.

Strain the cooking liquid through a chinois or a strainer lined with a coffee filter, and reserve 3/4 cup of this liquid as clam broth. Return the clams to the pot, add cold water, and stir to remove any remaining sand. Drain.

Heat the oil in a large saucepan over medium flame and sauté the onions and garlic for 3 to 4 minutes, or until the onions are soft and translucent and the garlic is lightly golden. Coarsely chop the tomatoes and add with their juice to the saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 25 minutes, stirring occasionally.

Season to taste with salt and pepper. Stir in the tomato paste if using and add the basil and parsley. Simmer uncovered for 5 minutes.

Add the reserved clam broth and clams to the sauce and bring to a boil. Cover, reduce the heat to low, and simmer for 8 to 10 minutes, or until the clams are heated through.

Spoon the clams and sauce into a large serve bowl, garnish with parsley, and serve immediately.

BAKED MUSHROOMS WITH ZUCCHINI STUFFING
Makes 24, serves 6

If you've spent any time in Italy, you know Italians have a penchant for stuffed vegetables. Here's a great example.

1/2 cup canned chopped tomatoes with juice
1/4 cup olive oil, plus more for coating baking dish
1 medium yellow onion, finely chopped (about 1/2 cup)
2 garlic cloves, finely chopped
3 medium zucchini (about 1-1/4 pounds), rinsed and finely diced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1-1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/2 cup dry bread crumbs
1/2 cup freshly grated Parmigiano-Reggiano
1 egg, lightly beaten
24 jumbo white mushrooms (about 1 pound), rinsed and patted dry

Preheat the oven to 450° F.

Place the tomatoes in a small saucepan and bring to a simmer over medium heat. Cook for 10 minutes, remove from the heat, and reserve.

Heat 1/4 cup of the olive oil in a large saucepan over medium flame. Add the onion and garlic and sauté, stirring, for 3 minutes, or until lightly browned. Add the diced zucchini and continue cooking until lightly browned. Stir in the reserved tomatoes, the basil, parsley,1 teaspoon salt, and 1/2 teaspoon pepper. Remove from the heat and cool.

In a large mixing bowl, combine the bread crumbs and cheese. Add the cooked zucchini mixture and the beaten egg, stirring until all ingredients are thoroughly combined.

Lightly coat a baking dish with oil. Place the mushrooms cap side down in one layer in the dish. Season with the remaining salt and pepper, and fill with the zucchini mixture. Bake in the oven for 20 to 25 minutes, or until a light crust forms. Serve hot.

PEACHES IN ASTI SPUMANTE

"When my father first opened Patsy's," says Joe, "he would marinate fresh freestone peaches in the summertime in a big jar with wine and maybe a little brandy. Then when his customers ordered dessert, he would put a jar of peaches on the table and let them help themselves. Sometimes that's all they wanted, other times they would spoon them over ice cream or a slice of sponge cake. This recipe for peaches in Italian sparkling wine reminds me of my father's peach dessert."

6 large, ripe peaches, peeled and thinly sliced
1 tablespoon sugar
8 ounces Asti Spumante sparkling wine
2 ounces crème de cassis liqueur

Place the peach slices in a large serving bowl. Add the sugar and toss gently. Add the Asti Spumante and crème de cassis, stir to combine, and refrigerate 4 to 6 hours before serving.

Copyright © 2002 by J.F.S. Enterprises LLC.

Editorial Reviews

Patsy’s is more than a restaurant. To me, it’s a touchstone.”—Nancy Sinatra

“Patsy’s is the old New York, the best New York, and a throwback to my mother’s Italian feasts from yesterday.”—Regis Philbin

“I’ve been going to Patsy’s for more than fifty years, many times with my friend Frank Sinatra.”—Tony Bennett

“Patsy’s is the restaurant I go to the moment I arrive in New York. I feel as though I have family there.”—Rosemary Clooney

“Patsy’s has become my home for dinner. I have never felt more welcome or comfortable anywhere.”—Rush Limbaugh

“I enjoy both the southern Italian home cooking and the warm welcome that greets me.”—Gregory Peck

“It’s still our favorite New York restaurant. Whenever the Stiller family gets together to celebrate, we go ‘home’ to Patsy’s.”—Jerry Stiller and Anne Meara

“You always meet interesting people at Patsy’s . . . I once met a Godfather there.”—Florence Henderson

“Eating at Patsy’s is not just a dinner, but a great experience of friendship and food.”—Steve Lawrence and Eydie Gorme

“If I lived in New York, I’d be at Patsy’s two or three times a week.”—Debbie Reynolds

“Everybody goes to Patsy’s. ”—Michael Feinstein

From the Publisher

Patsy's, on New York's 56th Street, was founded in 1944 by the author's grandfather Pasquale (Patsy) and grandmother Concetta. Fans like Frank Sinatra, Al Pacino, Rosemary Clooney and, recently, Alec Baldwin, Jennifer Lopez, Sean "Puffy" Combs and Rudy Giuliani have frequented the restaurant because of Patsy's unpretentious Neapolitan roots. In one sidebar Aunt Anna recites her recipe for Frittata with Leftover Pasta; another relates a Quick and Easy Lobster Fra Diavolo (although the sauce, while you can buy it, remains a guarded secret). The introduction is devoted to Old Blue Eyes, with Frank's Clams Posillipo and Frank's Veal Cutlets Milanese, describing the time he and Sammy Davis Jr. competed tap dancing and singing. The book covers traditional courses, beginning with Asparagus Rolls and Mussels Arreganata and ends with Maddalena Raspberry Cookies and Tiramisu. The extensive vegetables chapter includes Vegetable Napoleon, Fried Zucchini Blossoms, Zucchini a Scapece, and White Bean and Scallion salad. Soups include the homey Pasta e Ceci, while pastas provide a basic palette of sauces along with variations such as Farfalla Papalina and Risotto Fruitti di Mare. Scognamillo (Patsy's grandson and current chef) shares recipes for Chicken Piccata, Steak Alla Patsy and Sal's Chilean Sea Bass with Eggplant and Olives (the "best sea bass in New York City" according to Tony Bennett). Directions are simple and well adapted to home cooking; the book will please both old and new fans alike. (June) Copyright 2002 Cahners Business Information.

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