Patsy's Italian Family Cookbook Read Online Free

the refrigerator.
8 ounces stale Italian bread (about ½ small loaf), cut into large chunks
¼ cup finely chopped fresh flat-leaf parsley
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1 garlic clove, minced
½ teaspoon dried oregano
3 tablespoons olive oil
Salt and freshly ground black pepper
Process the bread chunks in a food processor until they form fine crumbs. (Or process the bread in a blender in batches.) Transfer to a large bowl. Add the parsley, grated cheese, garlic, and oregano and mix well. Gradually stir in the oil to thoroughly moisten the crumbs. Season to taste with salt and pepper. (The crumbs can be refrigerated in a 1-gallon zip-top plastic bag for up to 5 days.)

Mussels with White Wine and Lemon
MAKES 4 APPETIZER SERVINGS

A bowl of plump mussels in a fragrant sauce is a great way to start a meal. This sauce is especially good, and you won’t want to waste a drop, so be sure to serve the mussels with toasted bread for sopping.

    2 pounds cultivated mussels, such as Prince Edward Island (see Note)
    2 cups cold water
    ¼ cup extra-virgin olive oil
    8 garlic cloves, peeled and thinly sliced
    ¼ cup dry white wine
    ⅓ cup plus 1 tablespoon fresh lemon juice
    2 scallions (white and green parts), thinly sliced
    1 tablespoon finely chopped fresh flat-leaf parsley
    ½ teaspoon dried oregano
    Freshly ground black pepper
    Sliced Italian bread, toasted in a broiler or on a grill, for serving
    1. Put the mussels in a large pot and add the water. Cover and bring to a boil over high heat. Cook just until the shells open, about 5 minutes. Using a slotted spoon, transfer the opened mussels to a colander, discarding any unopened mussels. Reserve the cooking liquid.
    2. Line a wire strainer with moistened paper towels and set over medium bowl. Strain the cooking liquid through the strainer. Measure and reserve 2 cups of the strained liquid. (You can cool, cover, and freeze the remaining mussel cooking liquid for another use or as a fish stock.) Wash and dry the pot.
    3. Heat the oil and garlic together in pot over medium heat, stirring often, until the garlic is golden. Add the reserved cooking liquid along with the wine, lemon juice, scallions, parsley, and oregano. Bring to a boil over high heat and cook until the sauce has thickened lightly, about 3 minutes. Season to taste with pepper. Add the mussels, cover, and cook until reheated, about 3 minutes more.
    4. Using tongs, divide the mussels evenly among four soup bowls, and ladle in the sauce. Serve hot, with the toasted bread.
    NOTE: Cultivated mussels just need to be rinsed before cooking. For wild mussels, using pliers, pull off and discard the hairy “beards” sticking out of the shells, then scrub and soak them in a big pot of salted ice water for an hour or two, then drain. After cooking, when straining the liquid, leave any grit behind at the bottom of the pot.

Baked Clams
MAKES 4 APPETIZER SERVINGS

Here’s a recipe for juicy clams topped with crisp crumbs that has been served at Patsy’s since the first day that Grandpa opened the doors. Scognamillo family lore says that these were the first seafood that I ever ate. (I can’t argue with my mother’s memory, although I bet it was fried calamari.) Even though these are called baked, they are really broiled. Unless you have someone in your life who is an experienced clam shucker, buy the clams on the half shell the day you plan to cook them.

    24 Littleneck clams, shucked with the meat on the half shell
    Salt and freshly ground black pepper
    2 cups Seasoned Bread Crumbs
    ¼ cup olive oil, for drizzling
    2 lemons, cut into wedges
    1. Position a rack about 8 inches from the heat source and preheat the broiler on high.
    2. Season the clams very lightly with salt and pepper. Spoon the bread crumbs into the shells and smooth with the back of a spoon. Arrange the stuffed clam shells in a single layer in a broiler pan. Drizzle lightly with the olive oil to moisten the crumbs.
    3. Broil until the bread