PRHthe menu
Philly Courtesy of Vincenzo’s Deli
Michael Pakradooni
Pasta Beans
Courtesy of Janet Ricci Tomasco
&
Uncle Tomy’s Pizzeria
Caponata
for a Crowd
www.uncletomys.com
“Here is a tasty version of this Italian appetizer that I enjoyed learning with my sisters at a cooking class in Sicily.”
Ingredients ➜ 1/4 cup olive oil ➜1 large firm eggplant, cubed ➜1 small sweet onion, chopped ➜S alt and freshly grated black pepper ➜2 stalks of celery, sliced ➜1 tablespoon sugar ➜2 tablespoons white vinegar
➜1 /4 cup tomato paste ➜1 /4 cup water ➜1 /4 cup of caper berries or 2 tablespoons of capers
➜2 tablespoons of golden raisins ➜C hopped fresh basil and parsley ➜ L oaf of Italian bread
Directions In a large shallow pan, heat the olive oil over medium heat. Add the eggplant, onion and celery. Sauté until soft and slightly browned. Add salt and pepper. Add the tomato paste, sugar, vinegar and
water. Stir to combine for a few minutes. Add caper berries and raisins. Simmer for 10 minutes. Toss with fresh basil and parsley.Serve warm or at room temperature with sliced, crusty bread.
PRH Suggested Wine Pairing Spellbound Petit Syrah $14.99
v i n c e n z o s p h i l ly . c o m
This is basically the recipe that Susan [Tavella] showed me when I bought Vincenzo’s. It makes plenty of soup if you’re planning a family gathering. At the deli, I normally use a can of beans and a couple cans of water. There are many variations on Pasta and Beans, but this is the tried and true recipe that Susan used for years. I’ve tried to give an ingredient list close to what we use, but it is done by eye so use your judgment when making at home. It is easy to add more or less of the ingredients you like. I don’t normally add meat, but this soup is great with bacon or other cured pork.
Ingredients ➜ 6 pounds of cannellini beans
➜ ➜ ➜ ➜
(#10 can), or 5 cups of dried beans soaked and cooked to about 13 cups of cooked beans 1 large yellow onion, chopped 1 head celery, chopped 4 large Idaho potatoes, boiled, peeled and cubed 6 cloves of garlic, peeled
➜ ➜ ➜ ➜ ➜ ➜
and roughly chopped
2 pounds pasta, ditalini or elbow 1/2 cup olive oil Salt and pepper to taste Chopped parsley Oregano Parmigiano-Reggiano cheese, grated
Directions If using dried beans, soak and cook them. Otherwise, open the can of beans. In a large heavy pot, sauté onion, celery and garlic in olive oil until tender. Add cooked beans to pot with cooking water or liquid from can. Add additional water to desired soup thickness. Add cooked potatoes to pot. Season with salt, pep-
per, parsley and a dash of oregano. Stir and cook on medium heat for 1.5 hours with pot covered. Bring a large pot of water to a boil and cook pasta according to box. Right before serving, add pasta. Serve with Parmigiano-Reggiano cheese and extra virgin olive oil.
PRH Suggested Wine Pairing Bogle Vineyards | Essential Red $12.99 20
| rowhome magazine
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