Rocco Galatioto, nice photos and good food

 

 This recipe is for what old time Italian Americans used to call Sunday gravy. This was when pasta was still called maccheroni . There are many versions but this is the Sicilian one as my dear mother used to make. Stufato means stew. The ingredients are: some sausage, a few bracioli , a piece of unprocessed slab bacon with the rind and some pieces of beef chuck. You also need a bottle of passata di pomodoro or a large can of tomato puree, a small onion, a few leaves of fresh basil and two cloves of garlic. The traditional Sicilian recipe calls for some cinnamon and a few whole cloves. You also need peeled potatoes. PROCEDURE: Take a deep pot and coat it's bottom with good EVO. Add the onion along with the garlic whole. A few laves of basil and some peperoncino are nice too. Let simmer in low heat for a few minutes making sure that the garlic is not burned. Add the meat and increase the heat. Let the pieces brown on all sides and the place in a dish. Add the tomato puree and half ...

 The Catahoula is a water dog and he really enjoys puddles and all sorts ow wet places. Here he has just come out of a large puddle. You can notice that he is very content..  Tomorrow I will post a recipe of my Sicilian stufato. No left over turkey recipes here. Stufato is a thick neat sauce usually served during cold weather. Stay tuned.

 There will not be any recipes on left over turkey because I do not eat turkey or any poultry. A great way tp stay healthy, in my humble opinion.

  For me New York will never be the same again

Contorno means side dish but this can actually be a nice dish on it's own. It's a Sicilian dish so it calls for those round and light purple Sicilian eggplants but the regular ones will do fine. The trick is to know how to select the good ones. The top crown should be green and the body should be shiny and not too hard to the touch. The color should be a uniform purple free from greenish spots. Once you have your perfect eggplant (a medium size one will do fine) wash and dry with a paper towel. Cut it  in small cubes and fry them in a mixture of corn and regular olive oil. Place in a dish and put aside. In a separate deep skillet, coat the bottom with good EVO and add a clove of garlic coarsely cut up and a few red pepper flakes. Heat on a low flame and when the aroma becomes heavenly, add a third of a can of good diced tomatoes. You may want to dice them a little more before adding them. Cook in medium heat for about ten minutes making sure that there's enough liquid. At ...

  This shot dates from the early seventies and it's 135 East "6 Street across from my studio at 132 East 36 Street, Manhattan. I love the colors and the composition. A tribute to Kodachrome II, my Nikon F and my Nikkor 105 F 2.5. What a winning combination.