![]() ![]() Rao’s Homemade continues to develop traditional sauces like Tomato Basil and Sausage & Mushroom. Rao’s Homemade Pasta Sauce Begins to expand, introducing flavors like spicy Arrabbiata and Puttanesca for people to try in their own kitchen. Characteristics that still are central to the product line today. decides to package and sell Rao’s sauce, “so this way I don’t have to say ‘no’ anymore and everybody can have it at home.” Rao’s Homemade Pasta Sauce is born with only the best ingredients and refused to add sugar, tomato paste, water, starches, fillers or color. Tired of saying “no” to people who want reservations, Frank Pellegrino Sr. This begins a career of over 35 years working at Rao’s. became the fourth generation of the Rao’s family to work at the restaurant. The rights were prized family possessions passed from generation to generation.Īt just 12 years-old, Frank Pellegrino Jr. To remain loyal to their “regulars,” Rao’s assigns “table rights” for specific nights of the week or month. Frank Sr.’s notoriety and authentic Italian presence landed him rolls in Warner Brothers’ “Goodfellas” and HBO’s “The Sopranos.”įamed New York Times restaurant critic, Mimi Sheraton, gives Rao’s a glowing 3-star review stating Rao’s serves “wonderfully simple, delicious and honest Italian food, all prepared strictly alla casaligna – home style.” This turns Rao’s into one of the hottest restaurants in NYC. Frank’s emphasis on simple, pure, delicious ingredients vastly improves the perception, taste and healthfulness of southern Italian cuisine. Over the years, Frank emerges as the leader, heart and soul of Rao’s and becomes one of the foremost restauranteurs in America. begins helping his aunt and uncle at Rao’s. The restaurant begins to collect a number of “regulars” from the neighborhood and beyond.įrank Pellegrino Sr. This is good served with green tagliatelle, noodles, rice or a simple vegetable.Charles Rao, who immigrated with his parents from the southern Italian town of Polla, buys a small tavern on 114th St and Pleasant Avenue in an Italian neighborhood of New York CityĬharles’ sons, Vincent and Louis Rao take over Rao’s and manage to keep the business open through the prohibition years.Īfter Louis’ passing, Vincent Rao takes over the family business and begins transitioning the tavern into a restaurant by introducing southern Italian dishes.Īnna Pellegrino Rao begins working with her husband Vincent and brings an expertise in southern Italian cuisine and an elegant style to help the Rao’s restaurant gain prominence. Now add the chicken pieces, stir them around a bit, then put the lid on and allow to simmer gently for 40 minutes, until the chicken joints are cooked through. Now add some seasoning and bring it up to the boil, then let it bubble and reduce (without covering) to about half its original volume, which will take about 20 minutes. When the onions are browned, add the garlic to the casserole, let this cook for about 1 minute, then add the tomatoes, tomato purée, rosemary, bay leaf, white wine and white wine vinegar. You can also watch how to do this in our cookery School Video on this page. To do this, pour boiling water over them and leave them for exactly 1 minute before draining and slipping off their skins (protect your hands with a cloth if they are too hot), then chop them quite small. Now add the onions to the casserole, turn the heat down to medium and cook for 8-10 minutes, or until they are softened and nicely browned at the edges. ![]() When the second batch is ready, remove it to join the rest. Then, when the oil gets really hot and begins to shimmer, fry the chicken – in 2 batches – to brown it well on all sides: remove the first batch to a plate while you tackle the second each joint needs to be a lovely golden-brown colour all over. What should you be cooking in October? (45)įirst of all heat the oil in the casserole over a high heat and season the chicken joints with salt and pepper.
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