Finishing touches Quotes by Brian O'Reilly

“Next, 'baccala marechiara,' codfish with a sauce of tomatoes, capers, olives, garlic, and parsley, a lighter version of her puttanesca. She laid out fresh cod in a baking dish, ladled the marechiara sauce over it, and set it in the oven until the cod was cooked through and flaky. She would serve it on a platter over linguine dressed with…

— Brian O'Reilly

“You have my baccala?" asked Angelina. "Baccala, that's the salt fish, 'cause God's Word gives a flavor to the world." Each of the fishes traditionally had a special religious reason for being served at the feast, and Angelina ran through the checklist with Angelo as if reciting a liturgical call and response at mass. "Clams and oysters?" asked Angelina. "'Cause…

— Brian O'Reilly

“The red gravy was the starting point- sauce 'tomate' to her mom, the mother sauce. She grabbed a big yellow onion, two ribs of celery, a fat carrot, and a handful of parsley, the 'quattro evangelistas,' the "four saints," of Italian cooking. She diced the onion, celery, and carrot first, then cut a sweet red pepper and parsley even finer,…

— Brian O'Reilly

“As he talked, Pepino roughly diced a concasse into a stainless steel bowl, deftly peeling and deseeding three small, vine-ripened tomatoes in a blink of an eye, leaving them to marinate in extra-virgin olive oil with some brunoised carrot, parsley, and garlic. He heated butter and oil in a pan and let it come up to a foam while he…

— Brian O'Reilly

“Angelina went into the kitchen, her only hope of sanctuary, and started building a couple of sandwiches. She toasted some Italian sandwich bread, cooked up half a pound of thick-cut bacon, sliced some tomato, diced up a hard-boiled egg, cut some razor-thin slices of red onion, laid on a couple of sardines, topped the stack with lettuce, and schmeared generous…

— Brian O'Reilly

“She'd decided on a recipe for that evening's dinner that her father used to love- veal braciole with a piccata sauce. It was thinly sliced veal rolled around a little Parmigiano, parsley, and ham, then lightly browned in olive oil. Angelina had bought that nice prosciutto from Sacco's and this seemed like the perfect way to showcase it. She wanted…

— Brian O'Reilly