Rao’s Classic is a nostalgic, generational recipe book with a story to tell. Steeped in Italian culture dating back to the turn of the century, Rao’s on 114th Street and Pleasant Avenue in East Harlem is the focal point, setting, and backdrop of the narrative. One of my earliest memories dates back to 1976, on a late autumn Sunday afternoon.
Note From The Author
I was seven years old and visiting my great-aunt and uncle, Annie and Vincent, for Sunday dinner with my parents. Their brownstone, and the birthplace of my great-uncle Vincent in 1903, was just fifty feet away from the ruby red doors of where Rao’s still stands today. This book is a journey through eras of tranquility and turbulence, and of times of celebration followed by sudden downturns. In a city forever in flux, Rao’s is as close to constant as it gets.
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The universality of this culinary experience spans the considerable chasms between the greatest generation, baby boomers, Generation X, and millennials. When we break bread at the restaurant the distinctions blur, these generations merge, and my father, Frank Pellegrino, Sr., and I stand together instead of years apart. Intergenerational appreciation has shaped our present-day hospitality, food culture, and social interaction at Rao’s New York, Rao’s Las Vegas, and Rao’s Hollywood.
Heart of This Book
Stories peopled by a vibrant cast of notable Rao’s classic characters – from the postman to personalities of stage, screen, literature, sports, and music – are as much the heart of this book as our popular meatballs or lemon chicken.
Society bombards us with endless information, distracting technological gizmos, and tight and frantic schedules that never relent. The superfast pace of our lives diverts us from breaking bread with our family and friends.
All Rao’s Classic Recipes Content[tabs][tab title=”ANTIPASTO”]Seafood Salad
Baked Clams Oreganate
Mozzarella en Carrozza
Mussels and Fennel in Brodo
Zuppa di Clams
Charcuterie di Italia
Bruschetta[/tab] [tab title=”INSALATA”]Rao’s Classic Mixed Green Salad
Roasted Beet Salad with Goat Cheese
Rao’s Classic Pasta Salad
Summer Tortellini Salad
Chef Fatimah’s Creamy Tortellini Salad
String Bean and Potato Salad
Tuna and Cannellini Bean Salad
Radicchio and Crabmeat Cocktail
Broccoli Salad[/tab] [tab title=”SOUPS”]Escarole and Bean Soup
Pasta and Peas
Pasta and Beans
Pasta and Lentils
Minestrone[/tab] [tab title=”EGGS”]Potato and Egg Frittata
Peppers and Eggs
Eggs in Purgatory
Zucchini with Eggs and Cheese[/tab] [tab title=”PIZZA”]Pizza Dough
Calzones Ham Calzone Meatball Calzone
Sausage and Pepper Stromboli
Margherita Pizza alla Rao’s
Four Cheese Pizza
Four Seasons Pizza
Sausage and Ricotta Pizza
Broccoli Rabe White Pizza[/tab] [tab title=”PASTA”]Homemade Marinara Sauce
Fusilli with Cabbage and Sausage
Linguine and Clams
Linguine Aglio e Olio
30-Minute Tomato and Basil
Pasta and Broccoli
Fiocchetti with Dried Cranberries and Sage
Spaghetti alla Carbonara
Pasta with Peas and Ham in a Cream Sauce
Orecchiette with Broccoli Rabe and Sausage
Filetto di Pomodoro
Lobster Fra Diavolo
Shells with Ricotta
Polenta with Sausage and Mushrooms
Risotto Asparagus Risotto Risotto Milanese Risotto Frutti di Mare Risotto Primavera
Linguine with Anchovies and Hot Cherry Peppers
Spaghetti with Zucchini and Yellow Squash
Christmas Eve Seafood Pasta
Spaghetti with Red Crab Sauce[/tab] [tab title=”SEAFOOD”]
Shrimp Fra Diavolo
Shrimp Oreganate Aunt Anna’s and Uncle Johnnie’s Fried Shrimp
Grilled Stuffed Lobster
Fish Grilled Branzino
My Grandmother’s Stuffed Calamari
Broiled Fillet of Sole
Fried Fillet of Sole
Fillet of Sole with Lemon, Wine, and Fennel
Pan-Seared Salmon with Almonds and Asparagus
Veal Milanese Rao’s Classic Chopped Mixed Green Salad for Milanese
Bobby Flay’s Veal Chop Milanese, with Crispy Prosciutto and Tomato and Calabrian Chile Salad
Veal Chops Paillard
Pan-Seared Veal Chop
Veal Chop Voldostano
Beef Pan-Seared Steak with Mushrooms and Onions
Bacon-Wrapped Filet Mignon
Junior’s Grilled Italian Burger
Simple Beef Stew
Beef or Pork Braciole
Pork Pan-Seared Pork Chops
Pork Chops with Hot and Sweet Cherry Peppers
Sausage with Peppers and Onions
Braised Short Ribs with String Beans and Tomatoes
Roast Loin of Pork with Potatoes and Onions
Roast Leg of Lamb
Broiled Lamb Chops—in the Oven or on the Grill
Rao’s Classic Lemon Chicken—in the Oven or on the Grill
Aunt Anna’s Southern Fried Chicken
Roasted Chicken with Potatoes
Wings on the Grill
Artie’s Stuffed Italian Frying Peppers
Potatoes, Peppers, and Onions
Stuffed Mushroom Caps
Asparagus with Parmigiano Reggiano Cheese
Aunt Stella’s Batter-Fried Vegetables
Peas with Prosciutto and Onions
Baked Beefsteak Tomatoes[/tab] [tab title=”DESSERTS”]Oreo Cheesecake
Peanut Butter Pie
Red Velvet Shortcake
Blood Orange and Limoncello Panna Cotta[/tab][/tabs]
I want to inspire you to put aside your gadgets and create your own precious moments and memories while preparing meals together with family and friends at home. It is my hope that these stories and recipes will provide a greater understanding of the roots of our family, and possibly remind you of your own. Into this mix I will drizzle my thoughts and insights on Italian culture, from the tenement to the table.
The ethos of this book and of Rao’s classic stands in stark contrast to our impersonal culture of fast food/slow death and the tragedy of eating in isolation. Together we can rekindle the family fire and with the press of a button turn off the social media. I will show you how to create delicious meals that inspire precious moments and generate memories that will last a lifetime.
Some Basic Tips and Procedures
Before starting to cook the recipes in this book, review some of the basic and simple recipes we use at home and in the restaurant. You will find them helpful in achieving the best results not only for our dishes, but for any genre of cuisine you cook at home.
It’s Italian cuisine – never have food without wine or wine without food. Italian food has such intense flavors, wine can rinse and reset your taste buds so each bite can taste like the first. In a Japanese restaurant you eat ginger between bites of sushi – wine is Italian ginger!
When pairing food and wine, remember it’s an adventure. There’s always a reason to try a new wine or new combination. And always remember, in the end, what you like trumps all (except never drink a tannic full-bodied wine like cabernet with cherry peppers: it will taste like you bit into bitter steel!).
1 Recipe of 140: Seafood Salad
This is, by far, one of the most popular dishes Rao’s classic serves. It’s also the first recipe I learned when I was fifteen, practicing under the watchful eye of Aunt Anna and my father. I knew I had mastered it when they granted me permission to prepare this dish for our guests. The secret is freshness.
1 red bell pepper
1 small celery stalk
6 Gaeta olives
¼ pound cleaned, fresh squid (calamari), cut crosswise into 1-inch rings
4 cups water
1 cup fresh lemon juice
2 tablespoons kosher salt, plus more if needed
4 colossal (U-12) shrimp, deveined, butterflied, and tails removed
1 cup olive oil
1 garlic clove, halved
1 teaspoon finely chopped fresh Italian parsley
Freshly ground black pepper
1 cup jumbo lump crabmeat, picked over for cartilage and shells
½ cup cooked lobster meat
2 lemon wedges
First make a brunoise : Cut the top and bottom off the bell pepper, seed, and then cut it in half. Cut the celery stalk in half. Julienne both into ¼-inch strips, then cut the strips into ¼-inch dice. Place the olives on a kitchen towel. Fold the corner over the top of the olives, and smash them with a meat mallet or a small pan. Squeeze each olive to remove the pit, and then chop the olives into pieces the same size as the bell pepper and celery. Set aside.
Put the squid in a colander and rinse with cold water, until completely clean. In a medium pot over high heat, combine the 4 cups water and squid, ¼ cup of the lemon juice, and the salt and bring to a boil. Reduce to a gentle boil and cook until the squid is very tender, about 5 minutes. Drain the squid and rinse in cold water until cooled. Cover with a damp towel and set aside.
Bring a small pot full of water to boil over high heat. Add the shrimp. Remove the pot from the heat, drain, and run cold water over the shrimp to stop the cooking. When cool, gently pat the shrimp dry with paper towels. Cut each shrimp into 8 pieces, cover with a damp towel, and set aside. In a medium bowl, whisk together the olive oil, the remaining ¾ cup lemon juice, the garlic, and the parsley.
Taste the citronette and season with salt and pepper to taste. Add the shrimp and squid and toss until evenly coated. Using a slotted spoon, remove the seafood from the citronette, allowing it to drain completely. Transfer the seafood to a medium serving plate. Reserve the remaining citronette.
Why You Should Download the Rao’s Classic Recipes Book
If you download and read “Rao’s Classic Recipes” PDF book from the legendary New York restaurant you can learn to cook awesome italian meals.This guide is excellent, all the recipes are explained in detail, we recommend downloading this book!
File Size: 11.2 MB
Upload Date: November 15, 2016
DummyKnow Score: 10/10
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