PRHthe menu Courtesy of Gibby Palmaccio
Dominic Condo, Cucina Domenico
Artichokes White Eggplant {Pizzarelli} Cream Sauce Ingredients ➜ 2 tablespoons unsalted butter ➜ 1 tablespoon finely chopped shallot ➜ 2 cloves garlic, minced ➜ 1 cup eggplant, finely diced and dredged in flour ➜ 1 cup milk (your preference of 2% or 1% milk, or even soy milk or almond milk will work) ➜ 1/2 cup broth (chicken or vegetable), plus additional if needed ➜ 1 tablespoon grated parmesan cheese ➜ salt and pepper to taste ➜ dash of nutmeg ➜ 2 tablespoons frozen peas, optional ➜ 2 tablespoons cooked bacon pieces, optional ➜ 1 pound penne pasta Directions
Ingredients ➜ ➜ ➜ ➜
rtichoke hearts, fresh A All-purpose flour 1 egg, beaten with salt and pepper to taste Olive oil for frying
Directions In a medium pot, place artichoke hearts and add water until covered. Cook artichokes until completely soft (add water as needed). Remove from pot and drain well. In a large skillet coated with olive oil, heat the oil over a medium flame while preparing the artichokes for frying. On a sheet of aluminum foil, place a generous amount of flour. Add artichokes to the flour and coat each one well, then drop into egg mixture. Spoon each artichoke into the skillet and fry the little pizzarellis until lightly browned. Remove onto a paper towel and serve. These can be eaten hot or room temperature, as a side or in a sandwich. Super delicious!
72
| rowhome magazine
gohomephilly.com
While making the sauce, bring a large pot of water to a boil to cook the penne. Heat a large, non-stick pan over medium heat. Add the butter. When melted, add the shallots, cook for 30 seconds. Add the garlic, stir together until fragrant (about another 20-30 seconds). Next, add the diced and floured eggplant, stir so that all of the pieces are coated with the butter, shallots and garlic (at this point, it will appear that the eggplant has soaked up all of the butter. When the liquid is added and the eggplant cooks, it will release all of the buttery flavor that it first absorbed). Next, add the milk and the broth, stir together. Bring the heat down to low and stir occasionally. The eggplant will gradually dissolve into the liquid, creating a creamy sauce. Add the parmesan
cheese, salt, pepper and nutmeg. Stir together, taste and correct seasoning. You can also add additional cheese, but be aware that this will cause the sauce to thicken even more. Continue to check on the sauce and stir for about 5 minutes. At this point the sauce is heated enough to be served, and you have control of how thick you want to make the sauce. The longer you keep it on the heat, the thicker and creamier it will become. You can (and most likely will) add additional broth to the sauce as needed to thin it out a bit. Be sure to just add a little bit at a time so that the sauce does not become too thin and runny. If desired, stir in optional peas and bacon a few minutes before serving. Cook penne pasta to desired doneness. Serve the sauce with penne.
Visit Cucina Domenico at domskitchen.com Being a graphic designer who was born and raised in South Philly, and whose career started at the South Philly Review, I was so impressed with the fantastic layout and content of PRH from the moment that I first read it. I immediately contacted Dorette and Dawn to let them know what a wonderful and important publication they have put together. This not only led to me becoming friends with the entire PRH staff, it also gave me the opportunity to contribute design work to the publication. My relationship with PRH continues to this day, as Dorette and Dawn are big supporters of my latest passion – my food blog, domskitchen.com. I am very grateful and honored to have recipes from my blog featured in PRH so that they can be shared among the neighborhood and people that have always been an important and creative influence to me. Dorette and Dawn, congratulations on your 10 year anniversary! Dom Condo