Featured Cookbook

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1. Yankee Stadium Big Boy Sandwich

2. Mike’s Deli’s World-Famous Pizza Rustica with Sweet Egg Pastry Crust

Book Description

Arthur Avenue winds its way through the heart of the Bronx. Known to many as the "real Little Italy," the storied Arthur Avenue neighborhood has been home to a vibrant community of Italian-Americans for over a hundred years. Today, this area continues to thrive as visitors and residents stop to buy a fresh, crusty loaf of bread; to enjoy a meal at Mario's Restaurant; to dawdle for a while at Randazzo's raw bar on a warm summer afternoon; or to hear Mike's Deli owner Michele Greco belt out an aria from Rigoletto and spellbind his customers with tales of the Avenue's past. Now, for the first time, the residents of Arthur Avenue invite you to experience the magic of their kitchens and share the flavors of their family tables. Passed down through generations, their delicious recipes are time-tested, tried, and true -- and ready for any kitchen.

... (more)

The Arthur Avenue Cookbook: Recipes and Memories from the Real Little Italy

Authors: Ann Volkwein, Photographs by Vegar Abelsnes

Date: September 2004

ISBN: 0060567155

Publisher: Regan Books

Hardcover

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From:
Mike’s Deli and Arthur Avenue Caterers
David and his father, Michele “Pops” Greco

Servings: 1 large sandwich

• 1 Madonia Brothers ciabatta loaf or any hero-size loaf

• 3 ounces thinly sliced prosciutto

• 3 ounces thinly sliced Delusso salami

• 3 ounces thinly sliced San Danieli cappicola

• 3 ounces thinly sliced San Danieli sopressata

• 3 ounces thinly sliced mortadella

• 3 ounces sliced, fresh mozzarella

• 1 to 2 cups chopped romaine, frise, and red leaf lettuce

• 1/2 roasted red pepper, sliced

• Extra-virgin olive oil to drizzle

• Reduced balsamic vinegar to drizzle (simmer 1 cup vinegar until reduced by half)

1. Split the ciabatta and layer the ingredients, drizzling with olive oil and vinegar before serving.

Tip:
To make fresh mozzarella that’s been refrigerated taste like it’s just been made, submerge the mozzarella in warm water for several minutes, then pour the water out and repeat the process with well-salted warm water. (Of course David claims that Bronx water is the secret to his family’s famous mozzarella.)

More From This Book:

1. Yankee Stadium Big Boy Sandwich

2. Mike’s Deli’s World-Famous Pizza Rustica with Sweet Egg Pastry Crust

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