Winter 2017

Page 48

PRHthe menu Courtesy of George Martorano


with String Beans & Potatoes “This is my favorite recipe,” George says. “My mother, Evelyn Martorano, transports me back to my childhood every time she makes this dish for me. All I need is a glass of wine and some crusty Italian bread to complete it.”

Ingredients ➜1 large onion,

chopped ➜1 tablespoon olive oil ➜1 1/2 -2 lbs. sausage, removed from casing & broken up ➜2 cans crushed


➜4 potatoes, peeled & cut into bitesized chunks ➜1 1/2 lbs. string beans washed, trimmed & broken in half ➜S alt & pepper to taste

Directions In a heavy skillet, sauté onion and sausage until browned. Transfer to a large pot and add two cans of crushed tomatoes, potatoes, string beans and salt/pepper to taste. Bring to a boil. Cover, lower heat and simmer for an hour or until potatoes are tender. Serves 4.

PRH Suggested Wine Pairing by Vincent Novello MacMurray Chardonnay $16

Meet me at the Penrose

PENROSE DINER 20th & Penrose Avenue Philadelphia, Pa.

215.465.1097 Open 7 days S-Th: 6 am to midnight F&S: 24 hours

Food for thought 46

| rowhome magazine | January / February / March 2017

S E RV I N G B R E A K F A S T, L U N C H & D I N N E R

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