Homemade Pasta Makes for a Happy Easter!

We knew that eventually we would have to tackle the challenge of making our own pasta. Mario and I decided that this would be the perfect time and selected the Pansotti con Salso di Noci- Pansotti with Walnut Sauce (page 239). We also thought it would be a good idea to have a backup plan and selected the Cotolette all Zingara - Pork Chops with Peppers and Capers (page 375) just in case we fell flat on our faces with the pasta. While looking through our Captain's log Angela ran across a recipe for Tortiera - Easter Grain and Ricotta Pie (page 463) – which is a traditional pie served on Easter – and volunteered to try the recipe for dessert.

The pasta recipe is very simple and except for the time it takes to prepare it moved along very quickly. Mario and I looked at each other and thought to ourselves - why did we think that this was going to be harder? Now don't get us wrong, there is a lot of kneading and delicate hands needed to get it to the point of filling it with the Salsa di Noci. But, all in all, it was very fun and of course there is that feeling of pride knowing we made this by hand ourselves.

As we let the pasta rest we prepared our backup, the Cotolette alla Zingara and Angela prepared the Tortiera – using the same techniques and similar ingredients we used for the pasta. The day was quickly passing by and empty stomachs were starting to growl. Everything came out delicious and we were surprised and proud of our home made pasta. As our tummies filled the talk at the dinner table turned to everyone dreading the return to school and work. As the conversation filled the air we slowed down and thought back on all the blessings we have been fortunate to receive this year. We wish you and yours the best on this blessed day.

Ciao,
Mario and Mario

The Three Tocayos

Pansotti con Salsa di Noci

Cotolette alla Zingara

Tortiera

P.S. We want to wish Grandpa a Happy 60th Birthday! We love and miss you!

Sunday Evening Post

Mario and I have elected to set sail Sunday afternoon in celebration of Easter. Please join us tomorrow evening as we recap our culinary voyage to commemorate this special day!

The Black Rooster!

Angela and I woke up early this morning and headed out for the city to visit Eataly. This would be Angela's first time visiting and she eagerly looked forward to our adventure. We knew we had a limited window today. A super storm was moving into the area and was predicted to hit us by late afternoon. As we walked up to the market our anticipation grew as the first few drops of rain began to fall.

ANGELA'S ACCOUNT
When Mario mentioned to me earlier this week that he thought about us going to Eataly on Saturday morning, I thought YEAH! We left and drove down to 14th street and stopped by Mario's work first, he had to drop off a few things. Then we got on the L and traveled across town to the East Side. Before I knew it, we were on 23rd street in the Flatiron District. The store is huge, 50,000 sq. feet to be exact, and the crowd makes you feel alive! (I really can't wait to share this place with my parents and my in-laws). The assortment of Italian fresh food and the way everything is displayed, you know you are somewhere special. It reminds me of the Metzgerei's in Germany, but of course it specializes in many other delicacies other than meat. I never thought a market could look, sound, and taste so fashionable. If food had a fashion show Eataly would be Bryant Park and the designer is our Captain of course. Once we had all of our ingredients for the evening meal, Mario and I sat down and had a little lunch. Now, you have to understand that I was thinking food the minute we walked in the door, but I didn't want to assume we are eating here. After all, this was our first date in quite a while, and I didn't know what else he had planned. Then he asked, and I was immediately on board. We were trying to decide which of the many bar style restaurants inside Eataly we were going to try. Then, I walked by a gentleman who was just served grilled scallops and I knew! We sat down at Il Pesce and ordered lunch. The food was fabulous and every morsel melted in my mouth. I didn't leave any to take home and the waiter laughed when he came back to the table. I guess he could tell I liked it. Mario and I talked and ate and ate and talked. Even if it's just for a few short hours I love spending that one-on-one time with him. He always seems to know what makes me feel better after a hectic week at work. I'm looking forward to visiting Eataly again, next time we'll take Mariesa and she will tell you what she thinks.

Angela and I arrived home around 3:00pm and Mario and I quickly started to prepare for dinner. On this evening's menu was the Brasato di Maiale Nero - Braised Pork in the "Black Rooster" (page 377) and the Fettuccine Capricciose - Fettuccine with oyster mushrooms, sweet garlic and arugula (page 204). We started by salting the pork shoulder and weaving the sage leaves into the twine. We then moved on to creating a paste out of the Pancetta, garlic, and parsley using the Cuisinart that Nana and Grandpa sent us.

Mario started by heating up the EVOO in our dutch oven and added in the paste until it melted away into the oil. I then added the pork shoulder and browned it on all sides. After properly browned we poured in the Chianti Classico, tomato sauce, lowered the flame to a simmer and set the timer for two hours.

As we discussed how to spend the next couple of hours Mariesa suggested we all play a game of Joker – a fun board game that has a habit of becoming very competitive – as we waited for the Black Rooster to cook. We all jumped in and began to select the teams, each person was dealt a card. Mario and Angela drew low cards and Mariesa and I drew high. We all looked at each other and knew, from now until the end of the game the teams were engaged in mortal combat, destroying the other as fast as possible without mercy. Haa Ha-ha Ha-ha!

I'm sure those of you that have played with us knew that Mariesa and I would come out on top, not once, but twice! Grandpa you would have been proud of the way Mariesa played. The games took us about 2 hours and we quickly picked up and started to prepare the Fettuccine Capricciose. The recipe was very simple and could have stood alone as a meal on its own. We began by browning some garlic, then adding a 1/2 cup of sweet red vermouth and the oyster mushrooms.

While I was cooking the mushrooms Mario had started to boil the water in preparation for the fettuccine. We also removed the Black Rooster from it's pot and allowed it to rest. We returned to the pasta and dropped it into the the boiling water. Within a few minutes we removed it and then added it to the garlic-mushroom mixture and gently tossed. Mario added in the arugula and mixed until it wilted while I moved over to the other counter and sliced the pork shoulder. The pork was so tender and juicy, it easily flaked off with the fork. All of our mouths watered as we began to plate.

We all agreed that this was a special meal. The pairing worked very well. The oyster mushrooms had a lobster texture and with the sweet vermouth and butter it tasted similar to lobster. Umm Umm Umm! The pork was so tender and juicy, it simply melted in your mouth. We all easily agreed that both of these dishes deserved 5 crocs!

Ciao,
Mario & Mario

The Three Tocayos

P.S. We would all like to say Happy Birthday to Nana! We wish you were hear. You would have loved this meal!

They'rrre back!

No, not those underworld, white noise creatures from your old T.V. – Do T.V. stations even play the National Anthem and go off air nowadays? – No, it's the original tocayos back and fully recovered from what ever old man winter threw at us last the last two weeks. Our noses are clear, coughs gone and looking forward to the Yankees being on the plus side of the series with Boston. Ahhh, can you smell it? Spring is in the air!

The piles of laundry and unmade beds will just have to wait as we attend Little League parades, baseball and softball games, track meets, and take long walks with a winter logged dog. Isn't this is why Saturdays were invented?

Before Mario and I realized it the sun was setting in an orange hue sky and it was quickly approaching 7:30pm and we still needed to prepare for dinner. Like super heros sliding down the pole to our secret cave we opened up the pantry, pulled out our aprons and orange crocs, slid them on and with wind blowing though our hair – okay, Mojo's hair – declared our arrival "We'rrre baaaack"!

On this menu we tackled the Branzino alla Griglia - Grilled Whole Black Bass with Onions, Olives and Red Chard (page 296). As scary as our opponent sounded we knew that after tackling his side kick the Red Snapper (Daddy! Don't Do It! Saturday, January 29th) we were more than capable of handling anything this dark bass could throw at us!

We started off by preparing our side dish of Concia di Zucchine - Marinated Zucchini (page 447). The recipe was simple enough and Mario and I felt our old sea legs coming back to life. After the first zucchini we developed a technique to slice them a 1/4" think as requested by our Captain.

As soon as the zucchini was sliced and fried we prepared the black bass with a bath of sea salt and freshly ground black pepper. Now, like a majority of New Yorkers, I dont have access to a gas or charcoal grill, but thanks to the former world champion, I do have access to a George Foreman. Compact, electric, and surprisingly efficient this small but robust grill eagerly welcomed the 3lb black bass I had rangled and managed to shlep home form NYC. Within 20 min we were ready to serve.

As we sat down to eat we had only three at the table. The day was long and we lost Mariesa early. She spent the day at a track meet with a "friend" and as  her cheeks filled with a sun kissed tint, her eyes slowly closed and she bid us a farewell for the night. Mario had pitched his first game and after helping us prepare for our first dinner back he quickly faded away. Angela and I cleaned up the kitchen and continued to talk about the day. Conversation and the lingering smell of dinner filled the air while the kitchen started to return to normal. We laughed how tired the kids were and realized that today was just the start of a very busy Spring Season.

Ciao,
Mario & Mario
The Three Tocayos 

Shiver me timbers!

Ahoy fellow shipmates! This is the loyal sous chef - Mojo! The old man got a case of chest scurvy. Today he is feeling a lot better than when I boarded the ship on Friday. He looked like he was knockin' on Davy Jones' locker! I wanted to do anything I could to help. The old man said we'll make it up next week with a good meal. I hope it has to do with sea food.

In the mean time, please watch this video about how to make a homemade pizza with our Captain Mario. He will demonstrate step by step how to make a great pizza in 10 min, just like the one Mariesa ate at Otto (one of his restaurants).

Ciao,
Mojo & Mario (the old man)
The Three Tocayos