"Anthony's Sauce Talk, Italian Recipe Discussions" Copyright © 1998-2008 All rights reserved



Sauce Talk Continued...
Email discussions about Italian recipes. Answers to many questions can be found within these discussions...
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BRAVO Anthony!!!!!,
I was a bigger hit for Christmas with my family than usual. I used your recipes for meatballs, sauce & braciole. I thought I made a "good" braciole before I tried yours. Now I know, mine was only fair in comparison. I can't thank you enough for posting your recipes. Thank you, Thank you & Thank you!

Corinne B

Corinne,,
So glad you liked the braciole. I remember my mom and grandmom never made quite enough Braciole and there were always battles over who gets the last one :-) I am honored that you think my Braciole is a better recipe. The thing with Braciole is, it's gets better the longer you cook it. If you make the sauce early on in the day, cook it until it's done with the meatballs and Braciole, then turn off the pot but just let it sit there for a few hours while everything marinates, then reheat when guests arrive, wow! It all just gets better! ~ Manja!!!!!!

Ciao,

~8-) Anthony

Hi Anthony,
I am a spaghetti sauce person in progress. I keep trying, note what I did for each attempt, but my Italian friend Jesse makes a great sauce every time, and mine is just... so so. I keep researching and stumbled on your recipe. It makes a lot of sense how you do it! I'm going to give it another try, though now armed with your method. Hope it helps. If not, then maybe I'm just not on this earth yo make a good sauce. Thanks for such great info!

Polly

Polly,
Well, let's hope this recipe beats Jesse's :-) If you follow all steps careful you should have a wonderful sauce! Let me know how it all comes out? I'm sure you can make a good sauce. You can do it! :-)!

Ciao,

~8-) Anthony


Dearest Anthony,
Well I just read all your back talk info from your sauce page and it stirs so many memories of Grandma Salerno. I love that you rember her and the love she put into all her meals. How lucky was I and Uncles Johnny & Philip to grow up in that household. It is amazing and my 2 brothers are awesome cooks (Uncle Philip is the BEST). We three remember it all and it is so funny when we call each other to go over a certain item that Grandma made and one of us forgot one ingredient or one step and we all discuss it from our separate recollections. A prime example is pasta with cauliflower, oil and garlic. They three of us LOVE it but we ALL make it just a tiny bit differently. Uncle Philip cooks the cauliflower in water with the green stems FIRST and then puts it into the pasta with a bit of the water it has been cooked (the oil and garlic were cooked separately). I cook my cauliflower in the oil and garlic and Uncle Johnny does it partially both ways. It is such a riot but wonderful fun to share and kibbitz. I must say, that many Italian cooks would be turning in their graves to hear that someone is putting COFFEE in the sauce. Sacreligious!!!!!!! And she wanted a "burnt" flavor. We were all taught to watch out for the garlic not burning because if it did your sauce would taste burnt and be no good. Bless her little heart. She certainly is entitled to her opinion but I must say NO COFFEE...haha Love, Mom

Rae Ezzo (Anthony's MoM)

Mom,
Glad you enjoy the wonderful Italian cooking discussions I've been putting up on the site. It's such great fun. There are just so many great stories tied into good Italian food. The cooking and the smell, evoke long lost memories that one just has to share! Now in regards to the pasta with cauliflower, I put in the olive oil get it warn, then throw in the chopped garlic, let it simmer until I see the little bubbles around the edges of the garlic then I throw in the cauliflower. I cook that up until the cauliflower gets nice and browned. Then I add the cooked pasta to the same pan and cook it all some more while mixing everything well, then from the pan straight onto a plate, add parmesan and some fresh shopped parsley. So, I'm pretty sure I inherited that method from you, but is that exactly how grandma did it? Hmmm... I'm guessing if I asked you, Uncle Philip and Uncle Johnny, I would never know the real truth ;-) I agree about the NO COFFEE in the sauce, I just don't think grandma would approve. Thanks for adding to the sauce talk, Love Ya!!

Ciao,

~8-) Anthony


Dear Anthony,
I stumbled onto your site through about.com. I think its great. I grew up in Reading, PA just west of Philly. Here is a traditional holiday recipe for you. This is called Easter Pizza or Ricotta Pie and is brought to everyones house over the Easter holiday. The result is different Easter Pizzas all over the place. This is one my Grandmother would make. I have modified it with ingredients I like from my aunts recipes. Your cooking style is a lot like my families you must be from the Northeast.

Manga bene!
Tim Mancuso - Jefferson County IT Operationsa

Here is the scrumptious looking recipe Tim atached to his email:

Easter Pizza
Crust: You may use your favorite pizza dough recipe, piecrust recipe, or buy frozen bread dough or pre-made piecrust. I make a pizza dough. Which ever style of dough you use roll it out to about 1/4"thick and line a 10"x3" greased pie pan. Save half of the dough for the top. Tim was nice enough to get back to me with a real Pizza Crust recipe which you can check out here. :-) Thanks Tim!
Filling: Combine all ingredients. 1/2 LB Prosciutto Cubed, 1/2 LB Capacola Cubed, 1/2 LB Genoa Salami or Sopressatta Cubed, 2 LBS Ricotta Cheese, 12 ounces mozzarella Cubed, 5 eggs, 2 TBS Italian Parsley, 1/4 CUP Grated Romano Cheese, Salt & Pepper to taste. Fill dough lined pie pan with all the filling. Then place the top of the pie on and fold it under the excess from the bottom piece. Make sure it is sealed. Vent the top and brush with olive oil bake at 375 for an hour or until pie is golden brown.
Click here for large photos of this Easter Pizza Recipe

Hi Tim,
You guessed right! I am from Springfield, MA and my Grandma Salerno lived in Worcester, MA. A LOT of Italians in Worcester! This Easter Pizza looks yummy! I don't remember anything like this from when I was a kid. Don't remember grandma making an Easter pizza. She did make an onion pizza that is similar to this, filling is mostly just sauce and onions though. But I remember it being very think like this Easter pizza. I am going to try this and will make sure I do this during Easter. Thanks for the recipe. I just emailed my mom and asked her if she remembered this and this is what she wrote me: "Anthony, I have heard of this, although, grandmoma Salerno & Nonna (Grandpa Salerno's mother) did not care for it. They thought it was too rich. Also, the one I had tried in New Orleans of all places, had ham as the main ingredient. Let me know what you think after you and Cindy make it." I guess now I know why I don't remember grandma making this pizza ;-) Well grandma Salerno and Nonna were extremely seriously picky about their Italian food, so I am still going to check out this recipe :-)!

Ciao,

~8-) Anthony


Dear Anthony -

My name is Jessica and I now live in Northern Nevada. I grew up in South Jersey - Philadelphia area. I really like your site. I am a 27 year old mother of three - AND I MISS THE ITALIAN FOOD FROM BACK EAST!!!! I love living in Nevada now - and the Mexican food is great - but their is no real pizza here. Now I know the pizza in Philly and Jersey is probably not true Italian - like straight out of Italy - but it was made in small Italian shops by small Italian speaking guys that try to hit on you. : ) Now, I need to eat some good pizza. These westerners do not know what they are doing. Its all chain pizza shops with .........well...I could go on and on about how bad the pizza is. So I gorge myself with Italian hogies and pizza when I visit home. I would rather know how to make a real pizza like that here! Thin, cheezy........maybe a little greasy..I dont care.
Do you have a crust recipe and directions like they use in the shops? Is it possible? Or must I continue to gorge once a year in Jersey?

Jessica

By the way - people here make their lasagna with cottage cheese. Gross..

Jessica,
Yes, the pizza in Jersey (and New York) Rocks!!!! I have experienced it first hand. I have yet to have anything that compares... I'm not totally sure about the pizza being like straight out of Italy but hey, if it's served by small Italian speaking guys there must be something to it ;-) As far as thin, cheesy and a little greasy... I'm not sure this is like real pizza out of Italy, their concept of pizza is a bit different. The pizza you speak of is Italian /American. Kind of a USA creation. I don't have a pizza crust recipe but I do have a recipe my Grandma Salerno used to make every Christmas, it was OH so special. It was Onion Pizza, very unlike an pizza you have ever seen probably. When it is done it comes out of the oven (in a baking pan like what you would use to cook Lasagna with) nice and golden brown with a 1" layer of crust on the bottom a nice middle layer of wonderful spaghetti sauce and onion, tons of onions!!!!! and then another 1" layer of crust on top. You cut out squares with a spatula like you would Lasagna and serve it piping hot, add a little sauce on top, some parmesan, sprinkled with some fresh chopped parsley and whalla! A feast!!!! This style is a little more like real Italian pizza. My grandma Salerno is from Italy and she and her mom made this pizza when they lived there. Man! Now you have gone and made me extremely hungry and missing my grandma.... I will get a hold of my mom and get this recipe for you and I will get it up on the site as well. Will try to make it soon so I can write down all the steps and take some nice photos. Well, in the meantime happy cooking and my some nice small Italian speaking guy move into your neighborhood and open up a Jersey pizza shop :-) ~~~ Cottage cheese in Lasagna? Oh the horra!!!!!!!!!

Ciao,

~8-) Anthony


Buon giorno,
I couldn’t believe your spaghetti and meatball recipe. I have lost all the “Great” women mentor’s in my life. Some of them I lost very early in life, so I have been cooking with the best memories that I could stir up, so when I was reading through your recipe it was so incredible close to what I could remember and what I have been doing with a few things that I had forgotten, but now I have it in full. It was almost like calling my Aunt and getting her recipe, and I just wanted to thank you very much for giving me a little bit of my past back to me... Ciao, e, grazie,
Carolyn

Carolyn,
Yes, it IS very special to have the recipe of those gone by. Every time I make the sauce I am reminded of special times spent with my grandparents and with my mom. Italian food has this incredible power that draws in past emotions with it. Hard to explain unless you grew up with the food being so important and such love and care put into the whole process of making it and then, the time spent enjoying it and the people with it. Such special times! I'm glad to share this with you and good to hear it was so close to Aunt's. Well, happy cooking and share the love!

Ciao,

~8-) Anthony


Anthony,
Believe it or not, I am a 55 year old woman who does not cook...up until 9 years ago, I always had Mom around. I have had the desire to try my hand at sauce the way Mom made it but since I never watched her make her delicious sauce, I was at a loss on how to do it. Then I found your recipe which I will attempt to do this weekend. My only question is how much sauce does your recipe make? Hopefully, if I do everything right and it turns out fabulous, I would like to freeze some for a later date. Can you help me out with this question? Thank you,

Susan

Hi Susan,
I think you will find the sauce very easy to make with this step by step recipe of mine. I originally wrote out this recipe for my dad who can't cook at all, he followed these directions and made a perfect sauce the first time, he was amazed ;-) It's just knowing all those little secret grandma steps that makes it all so mystical. This recipe makes about enough sauce for 10-12 people. I have a family of 4 and every time I make it I always have some leftover to freeze. The sauce almost tastes better after you have frozen it and then thaw and reheat again. I think it's because the spaces have time to marinate, who knows. But this recipe is perfect, you feed the whole family and then freeze little containers for later. Want a nice little spaghetti lunch, take out a small container of sauce and whalla :-) Well, happy cooking... You can do it, I know it :-) Let me know how it all comes out.g!

Ciao,

~8-) Anthony


Hi Anthony!
I really appreciate fine tasting, authentic italian food. I stumbled upon your recipe, and am so excited to try it! I am a fairly new cook without a lot of experience (I'm 26 years old). There are certain things that pop out at me as being the secrets to a great sauce, like the sprinkle of sugar and the soaked bread slice for the meatballs. One question I had, though... I have never really made my own homemade sauce and meatballs before. I kind-of assumed I would be using the trinity of meat for the meatballs: veal, pork, and beef. Why don't you use this in your recipe? I am still going to try it your way, but was wondering if you could give me some insight into your choice. Thanks for your help!!

Kim Yuhas - Wilmington, DE

Kim,
Hi! Glad you are enjoying the recipe. I hope it all comes out great for you. Authentic Italian cooking should be an experience, not just cooking ;-) Let's see, why not the meat trinity...? Well, I do use pork and beef but not veal. Answer is simple, 'cause that's how grandma did it. I am trying to recreate everything my grandma Salerno did when I was a kid. I used to help her cook and ask lots of questions, oh BOY, she loved that! If you ever want to be friends with an old Italian woman, talk with her about her cooking, that will do it every time! ;-) My grandma was never really big on veal. She made veal cutlets but that was about it when it came to veal, she "never" put it in her sauce. She did on occasion throw in some sausage, but most of the time it was pork chops, meatballs and braciole, but the braciole was on special occasions only. You know, like when someone dies or something ;-) Funeral where a time for exceptionally big feasts. Must have been an Italian thing. Christmas too was HUGE when it came to cooking. My grandma, mom and uncles would all be cooking for days! Wonderful, I can smell it now! It's amazing how many memories can be tied into just a smell! Anyway, happy cooking and let me know how it all comes out.

Ciao,

~8-) Anthony


Dear Anthony,
I have thoroughly enjoyed viewing your recipes for spaghetti sauce and meatballs. It is very close to what I grew up with. I’m Italian-American. My mom use to put out an Italian Christmas Dinner that caused everyone we knew to be envious. Unfortunately, through the years recipes got lost and memories faded. I needed a refresher course, I guess. I feel that your recipes have done that for me. I do, however, have a couple of more questions for you that I hope you can help me out with. I plan on making stuffed manicotti with sausage and meatballs for my Christmas Dinner. Please note that I have a lot at stake because my future in-laws are going to be in attendance. This is a VERY important dinner, impression as well as presentation. I think you can understand that. ALL the cooking from start to finish is resting on my little shoulders!!! My questions are this: Do you know of any bread dipping oil recipes that they can munch on before the main course? I know that sometimes there is an olive oil based dip that has several other ingredients in it and you serve it with warm bread and dip away. I’m just not sure of the exact ingredients. Also, do you have any recipes for what I call Italian Wedding Soup?? In reference to your spaghetti sauce, is the wine necessary or optional? Do you always use the diced tomatoes?? Well, that’s about it, I hope you can help me with my current dilemma. I hope to hear back from you as soon as humanly possible, with good or bad news. Thank you for your help. Merry Christmas!

Sincerely Bonnie Sacco

Bonnie,
Hi! Oh yes, Christmas dinner is EXTREMELY important, taste, presentation, aroma... EVERYTHING must be perfect! Very importanto. Manicottis? Oh man! Can I come over? That's one of my favorites and you just reminded me that I don't have that recipe on the site! I must do this soon. My Sicilian mother in-law makes a wonderful manicotti, just wonderful! She makes the manicotti wraps like a crape, very thing and delicate and the filling.. Oh momma mia! You have gone and made me hungry and longing for manicotti now. I might just have to make this for Christmas as well. Will help me get it up on the site. ~ Dipping Oil, I wish I had a good recipe for this. I have tried this a couple times, what I do is just get a small plate, sprinkle on the middle of the plate, oregano, (finely chopped garlic that has been sautéed in a small pan with just enough oil to cover the bottom of the pan, heated until you start to see bubble on the edge), basil and fresh ground pepper then pour some really nice extra virgin olive oil in the middle of it and mix it up right there in the plate and to spice things up just a bit I put in about 1/2 tsp. of Jalapeño juice from a jar of jalapeño peppers. After it's all been mixed up good I like to sprinkle some finely chopped fresh parsley on top for presentation and added flavor. Hot bread is important with this too. You really have got me hungry now! I don't have the wedding soup recipe. The wine is not a must but does add a nice robust flavor to the sauce. I always use diced tomatoes. Well that should cover it! I hope you have a fantastic Christmas event with the future in-laws. May it all go exceptionally well! Let me know hot it all turns out. Merry Christmas.

Ciao,

~8-) Anthony

Dear Anthony,
Thank you so much for your response to my e-mail. So many times you go to websites with contact information and you never hear back from them. I definitely will let you know how things turn out and I hope with your busy schedule you can put your grandmother's recipe up before Christmas so that I can compare it to mine as well as get some extra tips. Do your best with that ok? Merry Christmas and Happy New Year to you and your family. Much Appreciation

Bonnie

Bonnie,
Well, here it is New Yeas Eve, and still no Annisette cookie recipe.... arg! Soon, I promise, soon. Happy New Year!

~8-) Anthony

Click here for more follow-up email about Bonnie's cooking experience. Bonnie's very important dinner turned out to be a big success! :-)


Tony,
I am Italian, Mom and Dad both born in Italy. Mom is from Sicily and my Dad is from Naples area. They both have different cooking styles for the same recipies. It used to be fun on Sunday morning listening to them argue about what went into the gravey (we called it gravey) those days (the 50's). I tried you sauce and meatballs and it was very close to my family recipie and the tasted the same. It was very good and I enjoy your web page. Keep up the great cooking and I love your style.

Joe Romagnano

Joe,

So glad I could have something close to what you remember. Having a sauce that you can cook like you had when you grew up is a very precious thing. :-) Always brings happy family memories of my childhood flooding back to me when I make the sauce. The power of da sauce!!! Well, glad you liked it. Happy cooking and share the love! The love that you pour into the food that is ;-)

Ciao,

~8-) Anthony


Hi Anthony,
I tried your recipe over the weekend and loved it. Except (and I am so embarassed that I'm admitting this because I feel like an idiot) somehow- the meatballs, braciole and the porkchops taste dry. How this is even possible, I have no idea. Ever heard of this before? I didn't cook the sauce too long- that I'm sure of. Any ideas? Thanks so much for the recipe- it's a keeper and I will be sure to make it again and TRY to get it right. :-) Maybe it's because I'm not italian that I'm having these problems. :-)

Tori

Tori,
Actually, you probably did not cook it long enough. One think you can do that does help which I failed to put up on the site, (so many grandma secrets to remember) is one thing that helps. After you have cooked the sauce and it seems done. Turn off the heat and lit the sauce just sit there for a couple of hours, this will allow the meat to marinate in the sauce, then just heat the sauce back up and cook for another 1/2 hour of so. This helps is the meat is coming out dry.

Ciao,

~8-) Anthony

Anthony,
I Thanks so much. I think that you're right. I made lasagna with the sauce last night and used the meatballs and the pork and go figure- after cooking more, they were like butter. Thanks so much! Something to remember for next time- I can't wait!

Tori


Anthony,
I'm going to do your eggplant parmesan recipe tomorrow - but I had to tell you how much I laughed at your photos and the explanation you gave for each photo. You write exactly as I expect you speak to people. Just thought I would let you know - thank you for the recipe !
Bonnie.

Bonnie

Bonnie,
I wish more people would write like they speak, then I would enjoy reading more and might actually understand what it is they are trying to say! ;-) Have fun with the recipe. That eggplant recipe is killer! :-) I have a lot more recipes to get up and a lot more pictures to take, just need to find the time. Tell the family I said hi.

Ciao,

~8-) Anthony


Anthony,
I was searching for a good spaghetti sauce recipe and found your site. After buying all of the ingredients and a lot of Chianti and downloading the music, I embarked on this adventure. I have to say that this is the most fun I've had in YEARS. My stepfather danced in the kitchen while getting drunk on the wine (which was great). And, my neighbors thought I went crazy (though I think they were secretly jealous of the wonderful aromas coming from my house). This sauce is AMAZING and these were the best meatballs I've ever made! I woke up the next morning and the entire place still smelled like an Italian restaurant.

Julie

Julie,
Sorry, so long for this response. Been on vacation at the beach, no back into reality..ugh! Rather be back at the beach. So glad you had fun with the recipe. WoW! It even got your stepfather dancing, great! The power of good Italian food is strong. It brings family and friends together. I remember going to my grandmothers house when I was a kid and the smell you speak of? That was a permanent smell in my grandma's house, just wonderful! I can still smell the garlic now. It's so much work, but so worth the effort. Keep on cooking and tell your stepfather Anthony says hi :-)

Ciao,

~8-) Anthony


Anthony,
This is THE best recipe for spaghetti sauce and meatballs I have ever found! It’s so awesome I’ve sent the link to everyone I know. :-) Thank you so much for posting it, for the pictures (mmm!), the tips, and your sense of humour, all of which make the recipes themselves even better. You’re a lucky guy to have Italian grandmas! Thanks!! Kindly yours,

Sian.

Sian,
Yes I AM very lucky and grateful for having Italian grandparents for sure :-) Glad you EnJoYed the recipes and photos. It's a labor of love. Happy cooking! :-)!

Ciao,

~8-) Anthony


Anthony,
Love your recipe for spaghetti and meatballs!! I recently volunteered to make the sauce and meatballs for our First Annual Spaghetti Dinner Dance at our Methodist Church in Pahrump, NV. I had made it before for four people at home a couple of times. But making it for 110 people was something else. I multiplied the recipe by 4 and made four batches on four different days. The results were awesome and I received many compliments for the meatballs and the sauce. Even from some Italians. (Great endorsements). People asked for any leftover sauce to take home and gave donations to our cause.
Thanks for a great recipe.

Jim

Hi Jim,

WoW... Sauce for 110!!! God bless you! That is a lot of work. I'm sure everyone was blessed and I am very glad to hear that it helped you raise money for your cause. Wonderful :-) So you multiplied the recipe by 4 for one batch and made for of those batches? Is that right? That's a bigga sauce pan no? Can you give me more details on this? I get a lot of emails asking me how to make the sauce for 60, 80 and yes 100 people. I'm glad to hear that it all came out well!

Ciao,

~8-) Anthony


Anthony,
I almost have a VERY similar recipe. But I use more of sugar and instead of diced tomatoes I use whole tomatoes (2 cans and only 1 can of tomato paste).. For the pork I use sausage, I cook that in the sauce pan I cook the sauce in. I cook the onion first then put the garlic in (my garlic tends to burn) For meatballs: after I cook the meatballs, I put a small can of hunt tomato sauce in the pan along with more chopped up garlic. Let that cook for about 5 minutes on med heat, then add it to the sauce. You can never go wrong with garlic. Garlic makes the sauce! Thanks for sharing your recipe, I will have to try it and compare it to mine, although I do not measure my spices, I just dump.

KelliAnn Winkowski, Paralegal

Kelli,
That's interesting what you do with your meatballs. So, you like, marinate them in the pure tomato sauce and then add them to the sauce. Interesting. This must get a little bit more of the tomato into the meatballs. Sounds yummy! Well if you do end up making my sauce, let me know how it all comes out. Happy Cooking...!

Ciao,

~8-) Anthony


Hi, Anthony!I just finished preparing the spaghetti and meatballs from your recipe.
Delectable! With no intention of trying to alter your recipe, I just thought I'd share with you some additions I've made as a "second generation" italian. Firstly, I put my meatballs on a baking sheet and bake for 25 mins at 350. I find they hold their shape and firmness much better! Secondly, I have sneaked in an ingredient that would have my gramma turning in her grave, but alas, a cup of coffee gives the sauce a nice, subtle "burnt" flavor! Yum! Thanks for your website and reminding me so much of my childhood. Those familiar, soothing smells! Sincerely,

Lisa Hill?.

Lisa,
WoW! A cup of coffee in the sauce? Momma Mia! Grandma Salerno would NOT approve! ;-) Although, that sounds interesting for sure. I just might try that, but will tell no one in the family that I did so. Would never hear the end of it! Baking the meatballs is unheard of too, though I could see how that would keep them together better. I'm kind of a purist and always try to keep the traditions of how my grandma did, exactly how she did it. It brings back all the wonderful childhood memories :-) Familiar and soothing smells..... Definitely! Nothing like a house FULL of the smell of Italian cooking and this can only be achieved after one has cooked all day while pouring love into the food. Happy Cooking.!

Ciao,

~8-) Anthony


Hi Anthony,
I just want to say that I made your spaghetti and meatballs a couple of times and they were delicious. I want to make them again tomorrow for a family dinner so I'm going to try to make most of it the night before. Thanks for a great recipe!

Divinity.

Divinity,
Glad you enjoyed it. It's a wonderful recipe for bringing people together for good times :-) Share the love! Great name by the way!

Ciao,

~8-) Anthony


Hi, Anthony.
I came upon your site by accident ... and I'm glad I did... what a great site... I bet you have a great sense of humor and of course, you're a great cook... Anyway, as I smell the wonderful aroma of my sauce bubbling away in the kitchen I wanted to say "thanks". Alas, the people who are coming around for dinner tonight are vegetarians.. so no balls and chops today... but there's always tomorrow! Thanks again.

Josee.

Josee,
So glad you are enjoying the recipe. Maybe next time you get to make the meatballs! They are so yummy! :-) Good cooks are only as good as their love for the food they are creating and the people they are creating it for. The key to great Italian cooking is the love that you pour into it! It's the love that makes it all taste so fabulous and creates memories that last a lifetime!!

Ciao,

~8-) Anthony


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