With Angela's mom and dad visiting for the holidays we had an excuse and a reason to justify such an expedition. We all decided that we would head out early to Eataly on New Year's eve to beat the crowds, grab a bite to eat and collect all of our ingredients. This would be the first visit for Manize (Grandma's nickname, which was given to her by Mariesa at the ripe age of two) and Grandpa to the market. They were both, or should I say Manize, full of anticipation.
We arrived as the store opened and with hardly a soul in sight, it left plenty of room to peruse and describe each of the sections to our guests. As we made our initial loop around the market we decided on La Pizza & La Pasta to grab a bite to eat. I think the appeal was that this usually bustling restaurant with long wait times was empty. They had just opened for lunch and we pounced on the opportunity to finally sample some of their selections.
We were not disappointed. For the antipasti we started with Formaggi Misit - an assortment of artisinal cheeses, Anglea and I shared a Salsicciotta pizza, Manize selected the Pasta al Forno al Pesto and Grandpa had the Tagliatelle al Ragu di Manzo. We all shared tastes and I have to say the tagliatelle was superb!
After lunch we headed over to the butcher counter. As mentioned earlier the price had always been a deterrent, not so much because we couldn't afford it, but because the pressure of not preparing it correctly and disrespecting the animal. Silly? I suppose. With Angela and her parent's encouragement I placed the order and made the commitment.
The rack was a thing of beauty, all the oohs and awes were a testament to its allure and quite frankly added pressure to get it right. We started by creating the rub, which was made with garlic, fresh rosemary, thyme and basil, orange zest, olive oil, salt and pepper. We rubbed the mixture all over the veal racks, took some photographs, wrapped it up and placed it into the fridge to marinate overnight.
The next evening my heart pounded with anticipation. I pulled out the rack, unwrapped it and the kitchen suddenly filled with the sweet aroma of orange and rosemary. I studiously followed the directions and placed the rack into the oven. For a side dish Mario and I decided on a previous reciepe, Patate al Forno, roasted potatoes with garlic. It is funny how our books have become like old friends, knowing our tastes and preferences, spines easily cracking open revealing trusted recipes.
The allotted time passed, I verified with our thermometer and we were ready to server. The table was alive with chatter and everyone was visibly impressed with our accomplishment. After a period of rest, I sharpened my knife and began the first, second, and third cuts... a success!
Ciao,
Mario & Mario
The Three Tocayos
