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AVALLONE TOMATOES PRESENTS:
THERESA BELFIORE’S GRAVY GRAVY INGREDIENTS: «Olive oil to coat the bottom of a large pot «1-1/2 pounds of sweet sausage, sliced into 3-inch chunks «1 spear rib (optional) «1 large onion, diced «6 fat garlic cloves, chopped «2 28-ounce cans of Avallone crushed tomatoes «1 handful of fresh basil leaves, chopped «Kosher salt and freshly ground black pepper, to taste «Sprinkling of dried oregano
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MEATBALL INGREDIENTS: «1-1/2 pounds of ground beef, pork and veal mixture «3 extra –large eggs, beaten «3 to 4 slices of top-quality white bread, crusts removed, soaked in water and squeezed out «About 1 scant cup of grated Parmesan «1 handful of Italian parsley leaves, chopped «2 fat garlic cloves, finely chopped «Vegetable oil for frying the meatballs GRAVY DIRECTIONS: Heat the olive oil over medium-high. Add the sausage and optional spear rib and brown on all sides. Add the onion and sauté for about five minutes. Add the garlic and sauté for a few minutes more. Lower the heat, add the tomatoes, salt, pepper, basil and oregano. Blend well. Place the lid askew and simmer for about 20 minutes while you form the meatballs. MEATBALL DIRECTIONS: Place all of the remaining ingredients, except the vegetable oil, in a large mixing bowl. Blend carefully with your hands. Heat the vegetable oil in a large skillet. Working in batches, carefully form the meatballs and brown them on all sides. Once they are browned, add them to the pot. Bring the contents of the pot to a boil, lower to a simmer, replace the lid askew and simmer for one hour. Serves four to six. Note; To make braciole, get a thin slice of beef, then sprinkle with garlic, parsley, parmesan cheese, and a whole hard boiled egg (optional), roll it up and tie with string and fry, then put it in the pot of gravy.>
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