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Arthur Avenue Italian Deli


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Rice Balls

Friday, April 30, 2010 8:21:23 PM America/New_York

1 pint white rice
2 eggs
¼ cup grated parmigiano
¼ pound chopped meat
1 small Spanish onions chopped
¼ cup green peas
1 tablespoon finely diced garlic
salt & pepper
bread crumbs


Cook rice and allow to cool.
Mix the next seven ingredients leaving reserving 1 egg and the bread crumbs.
Saute chopped meat mixture then allow to cool.
Drain of oil.
Take a small handful of rice and roll it into a ball then make a dent in it with your thumb.
Fill the void with meat mixture and cover it with more rice.
Continue until rice and meat mixture are finished.
Then roll In bread crumbs.
Put in freezer for 20 minutes to allow them to set.
Deep fry and enjoy.
Posted in All Recipes Contorni - Vegetables By Joseph Cipri

Spinach Salad

Friday, April 30, 2010 8:15:13 PM America/New_York

2 bunches spinach
½ red onion
Gaeta olives
foccacia croutons
4 oz. feta cheese


Cut the root ends from the spinach.
Wash spinach well.
It should not have a granular feel when washed completely and correctly.
Chop the onion into small dice, set aside.
In a large mixing bowl add all the ingredients, the spinach, onion, olives and foccacia croutons, toss well.
Crumble the feta on to the top of the salad and serve with your favorite dressing.
Makes 4 small or 2 medium salads.
Posted in All Recipes Contorni - Vegetables By Joseph Cipri

Frisee Salad

Friday, April 30, 2010 8:11:01 PM America/New_York

1 head frisee
1 can (8½ oz.) corn
1 red pepper
1 ripe Bosc pear
2 oz. white vinegar
olive oil
salt and pepper
1 oz. blue cheese


Cut root end of frisee and wash well.
Set aside to let dry.
Open and drain the can of corn and set aside
Deseed the pepper and cut it into medium dice.
Wash and chop the pear into ½ inch cubes.
Throw stem and seeds away.
In a small mixing bowl put vinegar and a pinch of salt and pepper.
Drizzle the olive oil into the bowl with your left hand while whisking the mixture with your right.
Shortly the dressing will emulsify.
In a large mixing bowl, add all the ingredients, frisee, corn, red pepper, pear and toss with the dressing.
Top with crumble blue cheese.
Serves 6.
Posted in All Recipes Contorni - Vegetables By Joseph Cipri

Goat Cheese Salad

Friday, April 30, 2010 8:07:59 PM America/New_York

1/3 pound mesclun greens
20 cherry tomatoes
1/3 cup walnut halves
¼ cup raisins
½ small red onion
4 oz. goat cheese
oil & vinegar
salt & pepper


Wash and dry tomatoes.
In a large mixing bowl add mesclun, tomatoes, walnuts and the raisins.
Chop the red onion into small dice and add it to the bowl.
Toss with oil and vinegar, salt and pepper and top with pieces of the goat cheese.
Makes 4 salads.
Posted in All Recipes Contorni - Vegetables By Joseph Cipri

Tri Color Salad

Friday, April 30, 2010 8:05:39 PM America/New_York

2 bunches arugula
1 endive
½ small head radicchio
white vinegar
salt and pepper
1 teaspoon lemon juice


Cut root ends from arugula, and wash well under cold water.
Drain dry and set aside.
Cut root and end from endive and cut the endive into ¼ inch coins.
Set aside in a bowl of water with the lemon juice.
Remove any bad leaves from the radicchio and cut in two right through the stem end.
Wash if grainy or dirt is visible.
Set the flat side down on the cutting board and slice the radicchio into strips (chiffonade).
In a large mixing bowl, add the arugula, endive and radicchio.
Toss with oil and vinegar.
Salt and pepper to taste.
Posted in All Recipes Contorni - Vegetables By Joseph Cipri

Couscous with Vegetable Confit

Friday, April 30, 2010 8:02:01 PM America/New_York

½ pound couscous
½ red pepper
½ head of broccoli
1 small carrot
1 zucchini
¼ stick of butter
salt & pepper
olive oil


In a medium sized sauce pan, heat 3 cups of water to a boil.
Add the couscous, the butter and stir rapidly.
Turn heat off, cover and let sit.
Meanwhile, in a small sauce pan, boil salted water.
While waiting for water to boil, cut broccoli into florets.
Add broccoli to boiling water and blanch 1 minute, the run under cold water to stop the cooking process.
Peel the carrot, grate the carrot on a box grater.
Deseed the pepper and chop into medium dice.
Check the couscous making sure it has absorbed all the water and is fluffy.
Cut the ends from the zucchini and chop it into medium dice.
In a large mixing bowl, mix all the ingredients.
Toss with olive oil, salt and pepper.
Serves 8-10.
Posted in All Recipes Contorni - Vegetables By Joseph Cipri

Lentil and Bulgur Wheat Salad

Friday, April 30, 2010 4:05:07 PM America/New_York

1 pound of lentils
½ pound bulgur wheat
½ cup scallion
½ cup carrot
1 teaspoon chopped garlic
1 sprig fresh thyme
3 tablespoons olive oil
salt & pepper
1 tablespoon chopped parsley


Boil lightly salted water add the lentils and cook al dente 20-25 minutes.
Your time may vary.
Meanwhile, soak the bulgur wheat in warm water.
Chop the scallion and carrot, dice the garlic and pull the leaves from the sprig of thyme.
Chop the thyme well.
When the lentils are cooked and the bulgur has softened (not mushy) drain them both.
Allow the lentils to cool and toss all the ingredients together.
Top with chopped parsley and serve.
Serves 10-12.
Posted in All Recipes Contorni - Vegetables By Joseph Cipri

Sicilian Potato Salad

Friday, April 30, 2010 4:02:52 PM America/New_York

4 large Idaho potatoes
2 Spanish onions
crushed red pepper (to taste)
1-2 tablespoons paprika
1 tablespoon diced garlic
salt & pepper


Wash and slice potatoes into ¼ inch thick rounds.
Put a pot of water in the stove add the potatoes and a little salt.
As soon as the water comes to a simmer, drain the potatoes.
This is par cooking.
Also, the peel should not be separated from the potato itself.
Meanwhile, peel the onion, cut it in half and slice it into thin strips.
Heat a sauté pan add 2 tablespoons of olive oil and the onions.
Sauté the onions for 5 minutes, stirring occasionally.
Add the garlic and a pinch or two of the crushed red pepper.
Stir well adding oil as needed.
Drain potatoes well and add them to the onions.
Mix gently, adding paprika, salt and pepper.
Allow potatoes and cook over medium low heat for 20 minutes or until fork tender.
Serves 6-8.
Posted in All Recipes Contorni - Vegetables By Joseph Cipri

Eggplant Parmigiana

Wednesday, April 28, 2010 11:43:13 AM America/New_York

2 large eggplants
all-purpose flour
4 eggs
bread crumbs
1 quart marinara sauce
8 oz. sliced dry mozzarella
4 oz. grated romano


Preheat oven to 350 degrees F and heat oil in a large pan, Dutch oven or deep-fryer.
Peel the eggplant and slice into 1/4-inch thick slices. Coat each side of the eggplant with the flour.
In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat both sides.
Then take your bread crumbs and do the same to coat each side.
Once the oil is hot, put the eggplant in the hot oil and fry until golden brown.
You can also use a deep-fryer and leave in for about 2-3 minutes.
Once all of the eggplant has been fried, get a rectangular baking pan and start the layering by adding the marinara sauce to the bottom of the pan, then the eggplant, more sauce, fresh mozzarella, Romano cheese, and continue to layer until you have reached the top of the pan.
Top off with sauce, mozzarella, and grated Romano
Place the eggplant into the oven and cook for 20-25 minutes.
Posted in All Recipes Contorni - Vegetables By Joseph Cipri

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