Rao's Classics: More Than 140 Italian Favorites from the Legendary New York Restaurant

by Frank Pellegrino

Overview

A Taste of Authentic Italian Traditions

Embark on an epicurean journey with Rao's Classics, an extraordinary guide into the realm of Southern Italian cooking.

A culinary landmark in East Harlem, Rao's isn't just a restaurant, it's an institution, where tables are permanently reserved for the creme-de-la-creme of society and booking a table seems next to impossible. Here's your chance to bring home the iconic Rao's experience.

This cookbook presents more than 140 mouth-watering recipes. From the simple elegance of Linguini Aglio Olio, to classic comfort food like Eggplant Parmigiana and Margherita Pizza alla Rao's, every dish will transform your kitchen into a traditional Italian trattoria.

Crafted by Frank Pellegrino Jr and Sr, the next generation of Rao's family restaurant dynasty, this book is more than a collection of recipes, it's an ode to their rich ancestry. Grab your apron and transport yourself to a charming corner of East Harlem that has already captivated the hearts and taste buds of so many.

Product Details

ISBN-13:	9781250038241
Publisher:	St. Martin's Publishing Group
Publication date:	11/01/2016
Sold by:	Macmillan
Format:	eBook
Pages:	288
File size:	40 MB
Note:	This product may take a few minutes to download.

About the Author

FRANK PELLEGRINO, SR. was the proprietor and nightly host at the famous Rao’s Restaurant in New York. He was born and raised on East Harlem. In 1992, Frank founded Rao’s Specialty Foods to produce and sell the highest quality gourmet products. His previous books include The Rao’s Cookbook and Rao’s Recipes from the Neighborhood. he passed away in 2017.

FRANK PELLEGRINO Jr. is a co-owner of the Rao’s restaurant franchise and the author of Rao’s Cookbook, Rao’s Recipes from the Neighborhood, and Rao’s On the Grill. He is also an actor who portrayed FBI agent Frank Cubitoso in HBO’s The Sopranos. Pellegrino is the founder and CEO of Rao’s Specialty Foods, Inc. He lives in Long Island.

FRANK PELLEGRINO, JR. is the fourth generation co-owner of the original Rao’s in East Harlem, New York, and its locations in Las Vegas and Hollywood. Pellegrino moved out to open the Las Vegas location of Rao’s in 2006 and the Hollywood location in 2013. He is the author of Rao’s on the Grill. He lives in Las Vegas with his wife.
FRANK PELLEGRINO, SR. was the proprietor and nightly host at the famous Rao’s Restaurant in New York. He was born and raised on East Harlem. In 1992, Frank founded Rao’s Specialty Foods to produce and sell the highest quality gourmet products. His books include The Rao’s Cookbook and Rao’s Recipes from the Neighborhood. he passed away in 2017.

Read an Excerpt

Rao's Classics

More than 140 Italian Favorites from the Legendary New York Restaurant

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By Frank Pellegrino, Joseph Riccobene

St. Martin's Press

Copyright © 2016 Frank Pellegrino Senior and Junior
All rights reserved.
ISBN: 978-1-250-03824-1

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CHAPTER 1

ANTIPASTO

Seafood Salad

Baked Clams Oreganate

Roasted Peppers

Mozzarella en Carrozza

Mussels and Fennel in Brodo

Octopus Salad

Zuppa di Clams

Charcuterie di Italia

Bruschetta

The Beginning of "The Feast"

When first-timers arrive at the New York City Rao's, they can be a bit uneasy. It's obvious when they stare at the ruby red façade on the corner of 114th Street and Pleasant Avenue, then glance back over at the street sign to confirm they're in the right place.

Their focus turns to the group of colorful gentlemen gathering three steps below the restaurant's front door. The men halt their discussions and turn their scrutinizing gazes towards these newcomers. Apprehensively, the visitors inevitably point to the old double doors and ask, "Rao's?"

"Who are you dining with tonight?"

"The Nelsons have given us their table."

The piercing stares of the gang morph into big smiles, as the guests are invited in.

They're directed to the bar, bejeweled with Christmas decorations year-round, and are told that Joe will be right over. As Joe approaches, he asks for confirmation that the table's reservation has been gifted to the right group of people.

"Oh yes, the Nelsons told me you were joining us this evening. When you're ready, take the first booth on the right."

The guests settle into the 100-year-old cherry wood booth, and Nicky "the Vest," or D, delivers drinks from the bar to the table.

"Junior will be right over to take your order," they advise.

Just as Senior taught me, I approach the table with a chair in hand, ready to join the guests and discuss the night's offerings. Perplexed, the new patrons ask me for menus. With a big smile, I say, "You're looking at him."

Once everyone is relaxed, I kick into my spiel: "Basically, what we do is appetizers, pasta, then entrées. Do you like seafood?" I ask, and depending on their tastes, on I go. First I describe one of our most popular starters, the seafood salad, and lead into the other options: roasted red peppers (which we're known for), or other seafood choices, like the fritto misto or baked clams. I can see them perk up when I mention the Mozzarella en Carozza.

With their order taken, I head into the kitchen and begin preparing the guests' antipasto, taught to me by my Aunt Anna and my father. Allow me to share their lessons with you.

Seafood Salad

This is, by far, one of the most popular dishes Rao's serves. It's also the first recipe I learned when I was fifteen, practicing under the watchful eye of Aunt Anna and my father. I knew I had mastered it when they granted me permission to prepare this dish for our guests. The secret is freshness. If you're buying a whole squid, look for clear eyes, smooth skin, and a fresh, not fishy, smell. Have your fishmonger clean and cut the squid for you. Many markets sell frozen, precut squid rings and tentacles. Stick to fresh. The same goes for the shrimp and the crabmeat. Always handle your crabmeat carefully, leaving the lumps whole, and check closely for cartilage and shell remnants. You don't want crunch in this dish. Serves 4

1 red bell pepper
1 small celery stalk
6 Gaeta olives
¼ pound cleaned, fresh squid (calamari), cut crosswise into 1-inch rings
4 cups water
1 cup fresh lemon juice
2 tablespoons kosher salt, plus more if needed
4 colossal (U-12) shrimp, deveined, butterflied, and tails removed
1 cup olive oil
1 garlic clove, halved
1 teaspoon finely chopped fresh Italian parsley
Freshly ground black pepper
1 cup jumbo lump crabmeat, picked over for cartilage and shells
½ cup cooked lobster meat
2 lemon wedges

First make a brunoise: Cut the top and bottom off the bell pepper, seed, and then cut it in half. Cut the celery stalk in half. Julienne both into ¼-inch strips, then cut the strips into ¼-inch dice.

Place the olives on a kitchen towel. Fold the corner over the top of the olives, and smash them with a meat mallet or a small pan. Squeeze each olive to remove the pit, and then chop the olives into pieces the same size as the bell pepper and celery. Set aside.

Put the squid in a colander and rinse with cold water, until completely clean.

In a medium pot over high heat, combine the 4 cups water and squid, ¼ cup of the lemon juice, and the salt and bring to a boil. Reduce to a gentle boil and cook until the squid is very tender, about 5 minutes.

Drain the squid and rinse in cold water until cooled. Cover with a damp towel and set aside.

Bring a small pot full of water to boil over high heat. Add the shrimp. Remove the pot from the heat, drain, and run cold water over the shrimp to stop the cooking.

When cool, gently pat the shrimp dry with paper towels. Cut each shrimp into 8 pieces, cover with a damp towel, and set aside.

In a medium bowl, whisk together the olive oil, the remaining 3/4 cup lemon juice, the garlic, and the parsley. Taste the citronette and season with salt and pepper to taste. Add the shrimp and squid and toss until evenly coated. Using a slotted spoon, remove the seafood from the citronette, allowing it to drain completely. Transfer the seafood to a medium serving plate. Reserve the remaining citronette.

With your hands, or using two spoons, form the crabmeat into a quenelle. Center it atop the squid and shrimp.

Add the lobster to the remaining citronette and toss until evenly coated. Remove with the slotted spoon, let drain, and gently place it on top of the crabmeat.

Drizzle ½ cup of the remaining citronette over the salad. Sprinkle with the parsley, garnish with the lemon wedges, and serve in a small bowl or ramekin, sprinkled with the brunoise.

VARIATION

For a terrific variation of this recipe, prepare a small batch of the pesto sauce here. Add the juice of 1 lemon and toss the cooked squid in the mixture. Plate, and build the rest of the salad according to the recipe above.

Baked Clams Oreganate

I've seen many Rao's guests double and triple order these despite anticipating a hearty meal ahead. I enjoy the dish immensely, especially when I see our guests smiling ear to ear after finishing an order of these lip-smacking breaded clams. If you've never shucked clams before or are apprehensive about tackling what can be a frustrating chore, ask your fishmonger to do it for you. Tell him to leave the clams on the half shell and to keep them on ice while transporting them home. Refrigerate them as soon as you get home and keep them on ice when served. The flavor of the clams works in tandem with the strong oregano presence in the recipe. If you prefer a milder oregano flavor, dial back the amount you use, sample the mixture before breading the clams, and adjust that seasoning to suit your own preference. Serves 4

2 cups plain bread crumbs
½ tablespoon finely chopped fresh Italian parsley
½ teaspoon minced garlic
½ teaspoon dried oregano
Kosher salt and freshly ground black pepper
½ cup olive oil
1 cup chicken broth
2 dozen littleneck or cherrystone clams, cleaned and shucked
6 lemon wedges
6 sprigs fresh Italian parsley

Adjust the oven rack to its lowest possible position. Preheat the oven to 375°F.

In a medium bowl, combine the bread crumbs, parsley, minced garlic, and oregano, and season to taste with the salt and pepper. Mix with a fork until completely integrated.

Slowly pour the olive oil over the mixture, mixing with a spoon as you pour. Continue mixing until all the oil has been absorbed and the bread crumbs have darkened. Add the chicken broth, ¼ cup at a time, until the bread crumbs have the consistency of wet sand. If the mixture is too wet, mix in more bread crumbs until you reach the desired texture.

Using a teaspoon, place a mound of the bread crumb mixture on top of each clam. With the flat side of the spoon, spread the mixture evenly around the clam bed. Press down around the edges of each clam to secure and seal them, then use the edge of the spoon to gently create ridges in the breading.

For even more presentation pizzazz, hold the back side of the clam toward your body. With your other hand, hold the edge of the spoon over the stuffed clam. You will notice the contour of the edge of the spoon matches the shell. Working in ¼-inch increments, gently press the edge of the spoon into the mixture from left to right, forming a shell pattern.

Switch the oven to broil. Arrange the clams on a rimmed, shallow baking sheet large enough to hold all of them. Add about 1/8 inch of water to the baking sheet, being careful not to moisten the breading; this will ensure that the clams remain moist while cooking. Cook for 7 minutes, or until the breading is golden brown and crisp.

Remove the baking sheet from the oven and, using tongs, transfer the clams to a serving plate. Mist with lemon juice, garnish with the parsley sprigs and lemon wedges, and serve.

Roasted Peppers

This recipe is dedicated to Annie Sausto. Until her passing, she was the one and only prep cook at Rao's, and had been for decades. She would prepare this heavenly version of simple roasted red peppers daily, because we were sure to run out by closing. Unlike ordinary roasted peppers, this version includes a more complex mix of flavors and textures, courtesy of rich pine nuts and sweet golden raisins. Serves 4

6 red bell peppers
½ cup olive oil
3 tablespoons golden raisins
2 tablespoons pine nuts
1 teaspoon chopped fresh Italian parsley
½ teaspoon minced garlic (optional)
Kosher salt and freshly ground black pepper

Preheat the oven to 375°F. Grease a baking sheet.

Arrange the bell peppers on the baking sheet, leaving at least ¼ inch between each.

Switch the oven to broil, and put the peppers into the oven. (You can also do this on your stovetop if you have a gas range. Hold each pepper with long tongs over the open flame of a burner until the skins have blistered. It's a faster way and produces very nice results.)

As the peppers begin to char, turn them frequently using a pair of long tongs. When the skins have blackened all the way around, transfer the peppers to a large bowl. Cover the bowl tightly with plastic wrap. Set aside and let the peppers steam in their own heat for 20 minutes, or until cool enough to handle.

Rub off and discard the blackened skin. Remove and discard the stems and seeds. Transfer the cleaned peppers to a cutting board and slice lengthwise into ¼-inch strips.

Transfer the strips to a colander, and let drain for at least 30 minutes, or until all the moisture has drained off.

In a medium bowl, combine the roasted peppers, olive oil, raisins, nuts, parsley, and garlic. Season to taste with salt and black pepper and mix well. Let marinate until ready to serve. Before plating, stir all the components together one last time, sprinkle with the chopped parsley, and serve.

Mozzarella en Carrozza

The Italian grilled cheese! This melted mozzarella extravaganza — blanketed with marinara sauce, fresh basil, and fried Italian bread — will win the hearts of young and old alike. Add an extra dimension of flavor by throwing a couple of tablespoons of pitted Gaeta olives into the pan, and sautéing for a minute or so before adding the marinara sauce. Serves 6

12 slices Italian bread, cut into 1-inch thick slices
6 slices fresh mozzarella cheese, cut ½ inch thick
4 large eggs
¼ cup grated Pecorino Romano cheese
½ tsp finely chopped fresh Italian parsley
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
3 cups plain bread crumbs
3 cups Homemade Marinara Sauce (here)
½ cup vegetable oil
4 leaves of fresh basil

Trim the crusts from the bread.

Make 6 sandwiches by layering 1 slice of mozzarella on each slice of bread, and covering it with another slice. Trim the sandwiches into perfect squares or rectangles. Gently press to ensure each sandwich is stuck together.

In a medium bowl, combine the eggs, grated cheese, and parsley, and season with salt and pepper. Whisk until completely mixed. Pour into a shallow baking pan or dish.

Put the flour in a shallow bowl or pie plate. Pour the bread crumbs into a similar container.

Arrange the flour, egg wash, bread crumbs, and a sheet of parchment paper in that order, left to right, to create a breading station.

Gently dredge the sandwiches in the flour, shaking off any excess.

Dredge the sandwiches in the egg wash. As you remove each from the egg wash, allow the excess to drip off. Gently press the sandwiches into the bread crumbs, coating them on all sides. Place the breaded sandwiches on the parchment paper.

In a large saucepan over medium-low heat, bring the marinara to a simmer, stirring occasionally.

Line a large plate with a double layer of paper towels.

Heat the oil in a large sauté pan over medium heat. Carefully add the sandwiches, working in batches as necessary to avoid overcrowding the pan. Fry until the bottoms are golden brown. Flip and repeat. Transfer the sandwiches to the paper towel–lined plate.

Scoop 2 large spoonfuls of marinara onto an individual serving plate. Place 1 of the sandwiches on top of the sauce. Repeat to plate the remaining sandwiches. Top each with a dollop of sauce, sprinkle with basil, and serve.

Mussels and Fennel in Brodo

A few years back, the Rao's team was graciously asked to host and judge an episode of Top Chef at our New York City restaurant. We set up to accommodate Tom Colicchio, Padma Lakshmi, Lorraine Bracco, and Anthony Bourdain. The contestants' first challenge was to prepare an Italian appetizer for the panel. A lovely up-and-coming chef named Antonia Lofaso presented sautéed mussels with fennel, a dish she learned from her Italian grandfather. When he tasted this beautiful presentation, my father was blown away. So much so, that after the show wrapped up, he instructed Chef Dino to incorporate fennel into our own mussels recipe. To this day, the delicate, licorice-tinged broth and hearty shellfish remains a best seller! Serves 4

¼ cup olive oil
6 garlic cloves, smashed
½ fennel bulb, trimmed and cut into ¼-inch-thick slices
1 pound mussels, cleaned (discard any that will not close when tapped)
Kosher salt and freshly ground black pepper
1 cup dry white wine
½ lemon
2 tablespoons salted butter
2 tablespoons chopped fresh Italian parsley

Heat the olive oil in a large sauté pan over medium heat, add the garlic, and cook for 30 seconds. Add the fennel slices and continue to cook until the garlic begins to shimmer.

Add the mussels, season with a dash of salt, and a grind of black pepper, and toss.

Add the white wine and bring to a low boil. Cook until the mussels have opened. Using a sieve or your hand to catch any seeds, squeeze the juice from the lemon into the pan. Transfer the mussels to a serving bowl, discarding any that did not open.

Increase the heat to high, add the butter to the pan, and stir until the butter has completely melted. Toss in a pinch of the parsley and cook for about 1 minute. Pour the sauce over the mussels, sprinkle with the remaining parsley, and serve.

Octopus Salad

Most people are a little squeamish when it comes to octopus. Maybe it's the look? Or the way this sea creature has been portrayed as a movie monster? Whatever the case, I've converted many doubters who come into Rao's by simply getting them to try this delectable salad bursting with simple, fresh flavor. The secret is a long boiling period to tenderize the seafood. The salad nearly melts in your mouth, and could not be easier to make. Try it once and experience the enchanting texture and lemon-bright essence of this salad, and I promise you'll be sold. Serves 4

One 3- to 5-pound Portuguese octopus
3 lemons, halved
1 or 2 wine corks (optional)
1 cup olive oil
½ cup pitted Kalamata olives
Kosher salt and freshly ground black pepper to taste
½ cup chopped fresh Italian parsley

Fill a large stockpot three-quarters full with cold water. Add the octopus and 2 of the lemon halves and bring to a boil over high heat. Add a wine cork or two if you like; an old wives' tale claims that this actually works to keep the octopus tender. Boil the octopus for 3 hours.

When the octopus is tender, fill a large, heatproof bowl with ice and cold water. Remove the octopus with tongs and transfer to the ice bath. Set aside to chill for 30 minutes.

Remove the tentacles from the body with a sharp knife. Discard the head. Cut each tentacle, on the diagonal, into ½-inch slices. Transfer the slices to a large bowl.

Add the olive oil and olives and season to taste with the salt and pepper. Using a sieve or your hand to catch the seeds, squeeze in the juice from the 2 remaining lemons and mix well.

Transfer the salad to a large serving platter, sprinkle with the parsley, and serve.

(Continues...)

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Excerpted from Rao's Classics by Frank Pellegrino, Joseph Riccobene. Copyright © 2016 Frank Pellegrino Senior and Junior. Excerpted by permission of St. Martin's Press.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

Contents

Title Page,
Copyright Notice,
Dedication,
Acknowledgments,
Note from the Author,
Introduction,
Antipasto,
Insalata,
Soup,
Eggs,
Pizza,
Pasta,
Seafood,
Meat and Chicken,
Vegetables,
Desserts,
Coast-to-Coast Management,
Faces of Rao's,
Afterword,
Index,
About the Authors,
Also from Rao's Restaurants,
Copyright,