9/19/2023 0 Comments Elbow pasta![]() decides to package and sell Rao’s sauce, “so this way I don’t have to say ‘no’ anymore and everybody can have it at home.” Rao’s Homemade Pasta Sauce is born with only the best ingredients and refused to add sugar, tomato paste, water, starches, fillers or color. Tired of saying “no” to people who want reservations, Frank Pellegrino Sr. This begins a career of over 35 years working at Rao’s. became the fourth generation of the Rao’s family to work at the restaurant. ![]() The rights were prized family possessions passed from generation to generation.Īt just 12 years-old, Frank Pellegrino Jr. To remain loyal to their “regulars,” Rao’s assigns “table rights” for specific nights of the week or month. ![]() Frank Sr.’s notoriety and authentic Italian presence landed him rolls in Warner Brothers’ “Goodfellas” and HBO’s “The Sopranos.”įamed New York Times restaurant critic, Mimi Sheraton, gives Rao’s a glowing 3-star review stating Rao’s serves “wonderfully simple, delicious and honest Italian food, all prepared strictly alla casaligna – home style.” This turns Rao’s into one of the hottest restaurants in NYC. Frank’s emphasis on simple, pure, delicious ingredients vastly improves the perception, taste and healthfulness of southern Italian cuisine. Over the years, Frank emerges as the leader, heart and soul of Rao’s and becomes one of the foremost restauranteurs in America. begins helping his aunt and uncle at Rao’s. ![]() The restaurant begins to collect a number of “regulars” from the neighborhood and beyond.įrank Pellegrino Sr. Melt the rest of the butter in a pot over medium heat add flour and cook, stirring (photo below, left), for two to three minutes until smooth.Charles Rao, who immigrated with his parents from the southern Italian town of Polla, buys a small tavern on 114th St and Pleasant Avenue in an Italian neighborhood of New York CityĬharles’ sons, Vincent and Louis Rao take over Rao’s and manage to keep the business open through the prohibition years.Īfter Louis’ passing, Vincent Rao takes over the family business and begins transitioning the tavern into a restaurant by introducing southern Italian dishes.Īnna Pellegrino Rao begins working with her husband Vincent and brings an expertise in southern Italian cuisine and an elegant style to help the Rao’s restaurant gain prominence. Spread bread crumbs on a baking sheet with rim, and bake until golden brown do not leave oven unattended, the bread crumbs brown fast and may burn easily set aside. Drain pasta into a colander and transfer to prepared baking dish. Bring a generous amount of water to boil in a large pot over high heat add a pinch of salt and the pasta, and cook over medium-high heat until al dente. Grease an 8×8 inch baking dish with two tablespoons of butter set aside. ½ tsp white pepper, preferably freshly ground Cheesy Elbow Pasta- Coditos en salsa de quesoġ ½ cups shredded melting cheese, such as Chihuahua, friulano, mozzarella, etc. When gathering with friends in the “Before COVID19” era, cheesy elbow pasta was also a staple at pot lucks and buffet tables, cooked in large batches to move with the times, I am sharing my mom’s recipe adapted to smaller quantities, enough for four portions. Nowadays, this dish, AKA macaroni cheese, Mac ‘n’ Cheese, or “Coditos en salsa de queso” continues to be comfort food that may be a weekday meal on its own, or a side dish as part of a special dinner, as presented in my previous post. In Mexico, thin noodles from the Middle East (fideos) were brought by the Spaniards sometime during colonial times (1521-1821) baked pastas became known during the Second French Intervention under the short rule of Austrian Archduke Maximilian (1864-1867), and more broadly under the long presidency of Porfirio Díaz (1884-1911), who favoured European architecture and cuisines, particularly if Italian or French. In Canada, when it was still a British colony in the mid 1800s, the dish arrived through new immigrants from other parts of the Empire, and allegedly Canada is the top consumer of Kraft Dinner™ (boxed macaroni and cheese) this love for the humble dish has been even epitomized in a song (see FUN FACTS at the end). Thomas Jefferson famously popularized macaroni in the US at the turn of the 19 th Century. This recipe hardly needs an introduction pasta and cheese have been baked together in Italy and the rest of Europe for centuries.
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