I thought for the next few posts I would step away from Lista’s Italian Cuisine recipes and focus on some stories of my favorite home recipes from the 60’s, 70’s and 80’s.

Growing up in the 60’s and 70’s I loved watching those early TV cooking shows on PBS. I faithfully watched “The French Chef” with Julia Child and “The Galloping Gourmet” with Graham Kerr. I really liked to watch the cooking segments with Chef Tell Erhardt (“very simple, very easy”) on the “Dialing for Dollars” and “PM Magazine” TV shows. And I continued to watch as a young adult in the 80’s with shows like “Louisiana Cookin'” with Justin Wilson; “Yan Can Cook” with Martin Yan, and “The Fugal Gourmet” with Jeff Smith. For me, the TV was not only a source of entertainment, but was also a way to learn new and different ways to prepare foods. So I did a lot of cooking as a kid, mostly because I wanted to be like my Dad, but also because I loved food, enjoyed cooking and liked trying new recipes and, as it turns out, I became a pretty darn good cook. 

My family was always very supportive when I would try out a new TV recipe or technique. One of my favorite memories from those days was when my Dad brought home a whole suckling pig so I could roast it the way Julia Child did on her TV show. But then there was the time I watched a show where the chef (probably Graham Kerr) prepared polenta in the “rustic fashion” by pouring the cornmeal mush on a wooden board and then topping it with tomato sauce, vegetables, and bits of meat. I think the idea was that the family would sit around the table and scoop up forkfuls of polenta hoping to be first to get some of the meat. I begged Grandma Lista to make it for me. “You won’t like it,” she kept saying, but I pleaded until she relented and made the dish. It looked great — so authentic; very old world… yeah, I didn’t like it.

One of the very first things I remember cooking for my family was Italian Zucchini Casserole. Actually I don’t remember where I learned the recipe but it was probably while watching one of those cooking shows. Or maybe it was one of those things that happened by necessity — as I recall we always seemed to have a lot of those giant over grown zucchini people give you. I think we were getting tired of making batch after batch of zucchini bread… zucchini muffins… and zucchini snack cake. So somewhere along the line I learned how to use the zucchini for something other than baked goods. 

Italian Zucchini Casserole

Prep time: 20 minutes
Cook time: 45 minutes
Serves: 6-8 servings

Ingredients:
Cooking Spray (such as Pam)
2 large or 6 small Zucchini – shredded (about 6 cups)
1 medium Onion – finely diced (about 1 cup)
2 TBSP Butter 
3 large Eggs – lightly beaten
1 cup Ricotta Cheese
1/2 cup Italian Seasoned Bread Crumbs (divided)
1/4 cup Grated Pecorino Romano Cheese
1/2 tsp Salt (or to taste)
1/2 tsp Black Pepper
1/2 tsp Garlic Powder
1/2 tsp Italian Seasoning
For Topping:
1/2 cup Italian Seasoned Bread Crumbs
1/4 cup Grated Pecorino Romano Cheese
2 TBSP Melted Butter
1/4 tsp Paprika

Directions:
1. Preheat oven to 350 degrees F. Prepare a 9x13x2″ baking dish with cooking spray.
2. Shred unpeeled zucchini using the large holes of a box grater or food processor to yield about 6 cups. Place in a colander and sprinkle with salt. Allow to rest for 10 minutes, then squeeze out the extra moisture. Place in a large mixing bowl.
3. Heat 2 TBSP butter in a medium skillet and cook the diced onions until tender — about 5 minutes. Add cooked onions, beaten eggs, ricotta, 1/2 cup bread crumbs, 1/4 cup Romano cheese, black pepper and Italian seasoning to the zucchini and toss until combined. Spoon evenly into the prepared baking dish.
4. In a small bowl combine the remaining 2 TBSP butter, 1/2 cup bread crumbs, 1/4 cup Romano cheese and paprika — blend until crumbly.  Sprinkle evenly over the zucchini casserole.
5. Bake uncovered in the preheated oven for 45 minutes until casserole is firm and browned on top. Remove from oven and let set for a few minutes before serving.

There you have it, Italian Zucchini Casserole, circa 1974. It works great as a side dish or as a brunch item. So the next time one of your neighbors or coworkers brings in those late harvest over grown zucchinis I hope you give this recipe a try.

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Until next time remember, “The Sauce Makes the Difference!”

Every region of the world cultivates its own local flavor. Upstate New York is no different. Our Upstate neighbors have given us some familiar favorites like Buffalo Wings, Beef on Weck, Spiedies, Salt Potatoes, Utica Greens, Thousand Island Dressing, Chicken Riggies, Grape Pie, and Sponge Candy.

Yet, Rochester has given us a true culinary legacy. Rochester has always been a food town, called the “Flour City” in the 1800’s, due to the many mills along the waterfalls of the Genesee River, it is the birthplace of French’s mustard, Gerber baby food, Ragu, Cantisano & Francesco Rinaldi pasta sauces, and Zweigle’s hot dogs to name a few. Many say we are the originators of “Chicken French” and that can be debated… but Rochester is definitely the home of the White Hot and the original Garbage Plate! And what is a Garbage Plate without that uniquely Rochester ground meat hot sauce.

“Meaty Hot Sauce” (as my kids have always called it) is somehow different than other hot dog toppings. Not really a chili like Coney Island or Cincinnati nor a tomato/onion sauce like NY City street carts. But a spicy, meaty, greasy (admit it) slurry of heat and texture that you have to grow up with to really appreciate.

This week my son and his girlfriend have been visiting, and they absolutely love Zweigle’s white hots. So white hots were the first thing on this week’s menu and, of course, I ran right out to Wegmans (another Rochester original) to stock up… and, of course, I had to make a batch of Dan’s Meaty Hot Sauce.

Now before I go any further, I want to tie this post (somewhat loosely) to 74 Main Street…

One of the stories my Dad told back in the day was that he had always wanted to put hot dogs on the menu at Lista’s but my Grandpa ‘Pat’ was totally against it saying it wasn’t classy enough for Lista’s. So that humble American icon never graced the menu of Lista’s Italian Cuisine. Ironically, I was also told that “franks and beans” was one of Grandpa’s favorite meals. Go figure!

…now back to the present — serving grilled white hots with meaty hot sauce.

Meaty hot sauce is typically a blend of ground beef, onions and several spices — some add tomato paste, some don’t. Some like to thicken the sauce with bread crumbs or corn starch, while others leave it in its loose, watery state. And most locals know that wherever you go to eat, if they offer a hot sauce, it’s going to be different from place to place. And the person eating the hot sauce will vary in their like or dislike of said hot sauce. So the whole thing is very subjective. But one thing I think meaty hot sauce aficionados would agree upon is that a hot dog without meaty hot sauce is like… well, really, why even bother finishing that similitude.

Dan’s Meaty Hot Sauce

Prep time: 10 minutes
Cook Time: 1 hour 15 minutes (or more)
Serves: Several

Ingredients:
1 TBSP Olive Oil 
1 lb. Ground Beef
1 medium Onion – finely diced
2 cups Water
1 (6 oz) can Tomato Paste
2 TBSP Cayenne Pepper Sauce (like Red Hot)
2 TBSP Ground Cinnamon (or more to taste)
2 tsp Chili Powder
2 tsp Paprika
2 tsp Crushed Red Pepper
1 tsp Black Pepper
1 tsp Salt (or more to taste)
1/2 tsp Granulated Garlic
1/2 tsp Cayenne Pepper (or more to taste)

Directions:
1. In a medium sauce pan, heat the oil and add the ground beef and diced onions. Using a wooden spoon break up the ground beef while cooking and stirring until it begins to brown about 10 minutes. Do not drain the grease off.
2. Add the water, tomato paste and pepper sauce — stir until it is completely blended with the beef and onions.
3. Add all the dry spices and blend into the meat sauce (I use a wire whisk at this point). Bring to a boil and cook for 5 minutes — then reduce to a simmer, cover and allow to simmer for about an hour — stirring only occasionally to be sure it’s not sticking/burning on bottom. You can add a little more water if needed but it usually just simmers and reduces nicely to a thick sauce. (Personally I like to let it simmer up to 3 hours because I think it develops more heat and flavor as it cooks.)
4. Taste and adjust the salt/spice if desired. (I like the authentic cinnamon taste so I sometimes add more.) If you prefer a hotter sauce add another 1 tsp cayenne.
5. Serve warm over hot dogs, burgers, sausages, or your homemade garbage plates.

So there you have it, my version of the Rochester “Meaty Hot Sauce.” I hope you try it or use it as a base to create your own personal version. Either way if you live or have lived in the Rochester area please don’t deprive your family and friends of the authentic local experience when grilling this summer — serve some Meaty Hot Sauce with those white hots! 

Until next time remember, “The Sauce Makes the Difference!”

During these hot midsummer days I sometimes enjoy a cool salad rather than a hot meal. The other day, as I was putting together yet another romaine salad with leftover grilled chicken, I started thinking about all the various salads and such that we made at Lista’s.

In the early 1970’s Lista’s was one of the first restaurants in the area to offer a salad bar with all its meals. My Dad had our first salad bar specially constructed by a local handyman, Jacques St. Pierre, and it was made from a sheet of 4′ x 8′ plywood painted gloss black (very chic). The plywood top had several round holes cut into it that held stainless steel bowls of the various salads and toppings. This sat over a similar sized galvanized tin pan filled with ice so the food bowls would stay cold. This sat on a table with a plexiglass “sneeze guard” over the top.

Since I was the younger sibling and couldn’t work in the main “service” kitchen I did lots of prep work for the salad bar in the back kitchen — when I wasn’t washing dishes or scrubbing pots and pans. Cutting up cases of lettuce and tomatoes; slicing bags of onions (while shedding lots of tears) and shredding hundreds of carrots, purple cabbages, and red radishes on the old Bromco box grater. I skinned my knuckles so many times on that thing! That box grater is the only thing I have left from the restaurant. I keep it on my bookshelf as a reminder of my Dad and the way we made everything from scratch back then.

At Lista’s we had always made all our salad dressings from scratch and over time we created dozens of home style salad items to go on the salad bar. Some time later we started putting out large loaves of locally made breads so that customers could help themselves… and eventually added fresh made soups and a hot pasta entree to make the salad bar a self serve buffet at lunch time.  This was cutting edge at the time and Lista’s was well known for having a great salad bar.

During that time my family drove around in a baby blue VW Microbus with a magnetic plastic sign advertising Lista’s Italian Restaurant. My son has one of those old signs hanging in his kitchen and as you can see it invites everyone to “Try Our Fabulous Salad Bar.”

So today I’m giving you three of my personal favorite salad bar recipes. Each one is a little different and represents the variety of items we would have featured at Lista’s.  I hope you can give them a try and share them with your family this summer.

Lista’s Carrot Raisin Salad

Prep time: 15 minutes
Cook time: 15 minutes (soaking raisins)
Serves: 4-6 servings (about 3 cups)

Ingredients:
1 lb Whole Carrots – peeled
1/2 cup Raisins – soaked
1/2 cup Crushed Pineapple
1/2 cup Mayonnaise
2 TBS Brown Sugar
1/2 tsp Salt

Directions:
1. In a small microwavable bowl add raisins and 1 cup water and microwave on high for 3 minutes. Remove and allow to soak for 15 minutes – drain and cool.
2. Shred carrots on the large hole of a box grater and place shredded carrots in a large mixing bowl. Add pineapple, soaked/drained raisins, mayo, brown sugar and salt. Blend together until incorporated and coated with dressing.
3. Cover and refrigerate 30 minutes or more before serving.

Lista’s Italian Four Bean Salad

Prep time: 15 minutes
Cook time: 10 minutes (if using fresh beans)
Makes: 8-12 servings (about 6 cups)

Ingredients:
1 can Cut Green Beans – drained and rinsed
1 can Cut Yellow Wax Beans – drained and rinsed
1 can Dark Red Kidney Beans – drained and rinsed
1 can Garbanzo Beans – drained and rinsed
1/2 large Sweet Onion (such as Vidalia) – very thinly sliced
1/2 cup Olive Oil
1/4 cup Red Wine Vinegar
2 tsp Chopped Fresh Basil
1 tsp Sugar (optional)
1/2 tsp Salt (or to taste)
1/4 tsp Black Pepper
1 clove Fresh Garlic – minced

Note: You can use garden fresh or frozen green and yellow beans — just trim and cut into 1 inch pieces and cook quickly in boiling water (about 10 minutes) until just tender. Cool and use instead of canned.

Directions:
1. In a large mixing bowl combine the green, yellow, kidney and garbanzo beans. Add the sliced onion.
2. In a separate bowl whisk together the oil, vinegar, chopped basil, sugar, salt, pepper and minced garlic. Pour dressing over beans and toss to coat.
3. Cover and refrigerate for 30 minutes or more before serving.

Lista’s Corn & Rice Salad

Prep time: 15 minutes
Cook time: 30 minutes to cook rice/corn relish
Makes: 6-8 servings (about 4 cups)

Ingredients:
2 cups Cooked White or Brown Long Grain Rice
2 cups Corn Kernels (fresh or frozen/thawed)
1/2 medium Sweet Onion (such as Vidalia) – finely diced
1/2 medium Red Bell Pepper – finely diced
1 stalk Celery – finely diced
1/2 cup Cider Vinegar
1/4 cup Sugar
1/2 tsp Salt (or to taste)
1/4 tsp Dry Mustard (such as Colemans)
1/4 tsp Celery Seed (optional)

Directions:
1. Cook rice according to package directions (1 cup rice to 2 cups water) and cool to room temperature.
2. In a medium saucepan combine the corn, onion, red pepper, celery, vinegar, sugar, salt, dry mustard and celery seed (if using).  Bring to a boil, reduce heat to medium, cover and cook for until vegetables are tender – about 20 minutes.  Remove from heat and allow to cool to room temperature.
3. In a bowl combine the cooked rice and corn relish. Adjust salt if desired. Cover and refrigerate for 30 minutes or more before serving.

There you have it… three of my favorite salad recipes from the Lista’s Fabulous Salad Bar. These would be a nice addition to a family picnic or potluck or as a refreshing side dish with grilled steaks, chicken or burgers.

Thank you for reading my blog — we love to hear from you. Please take a minute to Like the posts or leave a comment or share a memory of Lista’s Italian Cuisine. You can leave a comment by clicking CONTACT in the main menu or by clicking on any title under Recent Posts — scroll to the bottom of the page and Leave a Reply. You will be required to enter your email but that won’t be publicized.

Until next time remember, “The Sauce Makes the Difference!”

On my last post for Lasagna Bolognese I mentioned you could serve lasagna with garlic bread but I didn’t think to give you a recipe.  So here is the Lista’s version of garlic bread.

At Lista’s, like most Italian-American restaurants there was the option of ordering garlic bread from the menu.  This was french bread that was buttered, seasoned, sprinkled with cheese, and placed under the broiler until it was toasty brown and crispy on the edges.  This was sliced and served in a basket, with a meal, or maybe as an appetizer of sorts. Really good dunked in a bowl of steaming Lista’s sauce.

(You are probably wondering why this post is titled “The Original Balboa” when I’m giving you a garlic bread recipe… just keep reading!)

Lista’s Garlic Bread 

Prep time: 5 minutes
Cook time: 3-5 minutes
Yield: 4 servings

Ingredients:
1/2 loaf good quality French Bread (the traditional 1 lb loaf)
4-6 TBSP Salted Butter – softened
1 tsp Granulated Garlic (or more to taste)
1/4 cup Grated Pecorino Romano
Heated Lista’s sauce for dunking (optional)

Directions:
1.  Preheat oven’s broiler to 450 degrees F – set oven rack about 6″ from heat source.
2.  Line a broiler pan or baking sheet with foil (easier clean-up)
3.  Cut the bread in half lengthwise and spread cut surfaces with softened butter.
4.  Sprinkle evenly with granulated garlic — then sprinkle evenly with Romano.
5.  Place under preheated broiler until cheese is lightly brown and edges are crispy.
6.  Remove from oven (turn off broiler), transfer the bread to a cutting board, and cut each half into 6 pieces.  Serve with sauce or your favorite meal.

Okay, now that’s done and we can move to the subject of this post: The Original Balboa. Some of you are very familiar with the Balboa sandwich and some are not. The Balboa is a shaved roast beef sandwich with melted Swiss cheese served on toasted garlic bread.

Here locally it has been a featured item on a few menus for many years. Some have actually claimed they ‘invented’ the sandwich — but that’s not exactly true. Lista’s first started serving the Balboa in the early 1970’s after my Grandpa Pat ate one when traveling to Florida. He really liked the sandwich and after returning to Brockport made one for my Dad, Vinnie.  Dad loved it and put it on the menu. At first as a “special” and later as a feature — it was always a very popular item.

I’ve done some research on this sandwich and can’t find much about it’s origin other than it was NOT created in Philadelphia — and was NOT named after a famous fictional boxer. It seems that the earliest accounts of the Balboa come from the Westchester, NY area in the mid 1970’s. In a 2015 New York Times article I read this:

“If a Balboa is shrouded in Swiss (and it is), its origins are shrouded in mystery. Artie Bruno Jr., whose family operated the Larchmont Tavern for more than 50 years – they started the business in 1933 – said, “I don’t know who created it. All I know is a customer – I think my dad said he might have been a cabdriver – came in and asked if we made them. We said, we don’t but what is it? So he told us. I don’t know if we made it exactly how he said or guessed, but we put our own idea together of what it could be.” The Balboa – the name the customer used – made its debut in the mid- to late 1970s, and today is the restaurant’s top-selling sandwich.”  The New York Times 12/18/2015

The Westchester idea sounds right since in that area such sandwiches are referred to as “wedges” and I specifically remember Dad telling me that the Balboa was a wedge sandwich.  There have been several variations of the sandwich out there, many with mozzarella cheese; peppers and onions, or even bacon. Some made with turkey instead of roast beef which is a travesty! Here I give you what I believe is the original recipe or at least what was the original Balboa sandwich we served at Lista’s in the 70’s. 

The Original Balboa served at Lista’s

Prep time:  15 minutes
Cook time:  15 minutes
Serves:  4 sandwiches

Ingredients:
1 loaf Bakery French Bread – trimmed & cut in 4 servings
4-6 TBSP Salted Butter – softened
1 tsp Granulated Garlic (or more to taste)
1/4 cup Grated Pecorino Romano Cheese
1 1/2  lbs Deli Roast Beef (rare if possible) – shaved as thin as possible (in 4 portions)
8 slices Deli Swiss Cheese (about 1/2 lb)
32 oz. Beef Stock (or au jus)
1 TBSP Worcestershire Sauce
1/2 tsp Granulated Garlic
1/2 tsp Onion Powder
1/2 tsp Salt
1/4 tsp Black Pepper

Directions:
1.  Preheat oven’s broiler to 400º F and position rack about 6 inches from heat source.
2.  Cover a rimmed baking sheet with aluminum foil and spray with cooking spray.
3.  Prepare au jus:  Pour beef stock in a medium sauce pan, add Worcestershire, garlic, onion, salt and pepper – bring to a boil and reduce to a simmer.  Keep hot.
4.  Prepare garlic bread: Trim the ends from the French bread (save for another use) and cut into 4 servings – then split each lengthwise and make into garlic bread by spreading each piece with butter, sprinkle with garlic and Romano, place on the baking sheet, and broil until golden brown and crispy on edges about 5 minutes. Remove from oven and set 4 bottom halves aside.  Then lay 2 slices Swiss cheese on 4 top halves and put back under broiler until cheese is melted and bubbly about 3 minutes. Remove from oven and turn off broiler.  Arrange the tops and bottoms together on the baking sheet.
5.  Using tongs, take each portion of roast beef and submerge in the hot au jus for about 30 seconds until warmed through – remove and place immediately on bottom half of sandwich and cover with the top half.  (Note: the Balboa should be a bit “wet” from the au jus)  Slice each sandwich on the diagonal into wedges. Serve with remaining au jus for dipping if desired.

There you have it, The Original Balboa as served at Lista’s.  I hope you take time to make this incredible sandwich.  It really is a delicious combination of flavors and very satisfying.  Let us know what you think. Send a comment or ‘like’ this recipe here.

Until next time remember, “The Sauce Make the Difference!”

Background Close Up of Frilled Edges of Dry Lasagna Noodles – Arranged in Diagonal Pattern Across Frame

Lasagna was a big seller at Lista’s. On the menu it was called “Lasagna Bolognese.”  Maybe because it contained meat sauce, or maybe because it sounded better than just plain lasagna. Either way it wasn’t for the small appetite… each serving was a full pound of noodles, meat, cheese, and sauce.

And making lasagna at Lista’s was an exacting procedure.  First, you had to cook the noodles, then make the meat sauce, make the cheese sauce, and slice the mozzarella which came in 5 pound blocks and had to be sliced on one of those deli slicers with the rotating blade. (We only used low moisture, whole milk mozzarella, and it was deliciously smooth, stretchy, and just salty enough to make its presence known.)

Next, in a huge 18 x 24 inch roasting pan, with a certain precision, you assembled the lasagna… sauce on the bottom, two layers of noodles (one layer the long way and one layer the short way) to give it structural integrity, then sliced mozzarella, then meat sauce, noodles, noodles, mozzarella, cheese sauce, noodles, noodles, mozzarella, meat sauce, noodles, noodles, and finally more sauce and a sprinkle of Pecorino Romano on top.  Everything done in a very strategic way to make sure the finish product was solid enough to stand up on the plate when served. Finally, the lasagna was baked in the oven for up to two hours until it was fully cooked and piping hot through and through.

Apparently because we were a family business I could legally work when I was 13 years old. So I started getting paid for washing pots and pans and doing some prep work in the back kitchen. (I wasn’t allowed to cook in the front “service” kitchen until I was 16.) It was around age 13 that I made lasagna on my own for the first time. After preparing all the ingredients and following the assembly procedure to a T — I looked at my finished work and thought, “perfect” and carried the nearly 40 lb. monster to the old Garland oven to bake for two hours. Finally, I extracted the beautiful lasagna from the oven and had to let it cool down before cutting it into portions. I was carrying it to the walk-in cooler when it happened… Wham! I dropped it!! There was no salvaging the piping hot mess of ingredients that lay across the threshold of the cooler.  Dad came running.  “What happened? Are you hurt? Did you get burned?” Nope. Just heart broken and a little afraid of what Dad was going to do. He just looked at my handiwork, told me to clean up the mess, and sent me home early.  Dad never said anything about it again but I know that lasagna lesson cost him dearly.

Since that day I have made many pans of lasagna with much more success.  These days lasagna only gets made once in a while in my family, and usually for a special occasion like my kids’ birthdays or a holiday.  It’s definitely a bit of extra work but well worth it!

Lista’s Lasagna “Bolognese”

Prep time:  45-60 minutes
Cook time:  60-90 minutes
Serves:  8-12 servings

Tip: To make this lasagna in the Lista’s fashion with three layers it works best to make it in one of those aluminum foil catering pans (at least 12″ x 10″ x 2.5″ deep) with a rimmed baking pan underneath for added support.

Ingredients:
1 (16 oz) package Dry Lasagna Noodles – cooked per label directions
1 lb Sliced Mozzarella Cheese (choose a low moisture whole milk cheese)
1 1/2 lbs Ground Beef
1 medium Onion – finely diced
1 cup Italian Seasoned Bread Crumbs
3 cups Lista’s Sauce or 1 (26 oz) jar store bought
1 lb Ricotta Cheese
1 cup Grated Pecorino Romano Cheese (plus more for topping)
3 Eggs – beaten
1 TBSP Chopped Parsley
6 cups Lista’s Sauce or 2 (26 oz) jars store bought
Cooking Spray & aluminum foil

Directions & Assembly:
1.  Cook full box of noodles per package directions. Drain and rinse with cold water.
2.  Make the Meat sauce: Crumble the ground beef in a medium sauce pan, add diced onion and cook over med-high heat until cooked through – breaking up with a spoon as it cooks. Drain excess grease. Add the bread crumbs and 3 cups (1 jar) sauce.  Stir to combine and set aside.
3.  Make the Cheese sauce: In a large bowl thoroughly combine the ricotta cheese, Romano cheese, beaten eggs, and chopped parsley.  Set aside.
4.  Prepare the baking pan with cooking spray then follow these assembly steps:
– Cover bottom of pan with 1 1/2 cups plain sauce (about half a jar)
– Place a layer of 4-6 noodles over sauce using partial noodles as needed to completely cover the bottom of pan. Cover the noodles with sliced mozzarella.
– Spread half the meat sauce over the mozzarella and top with a layer of 4 noodles.
– Spread all the ricotta cheese sauce over the noodles and top with a layer of 4 noodles and mozzarella.
– Spread remaining meat sauce over the mozzarella and top with remaining 4-6 noodles.
– Use your fingers to tuck the noodles into the sides of the pan and cover with another 1 cup of sauce and sprinkle with Romano cheese.
5.  Place the lasagna pan on a rimmed baking sheet covered with foil (to catch drips) and place in the center of preheated oven. Bake for 1 hour or more until an instant read thermometer inserted in the middle reads 180º F.  Remove from oven (Don’t drop it!) and allow to rest for about 20 minutes before serving.
6.  While lasagna is baking, heat remaining sauce on the stove top over medium heat.
7.  To serve, cut lasagna into 8-12 portions, set on plates, and cover with additional sauce and top with additional Pecorino Romano.

As I said, this recipe is a bit of extra work but the resulting lasagna is a hearty, meaty, cheesy meal that is worthy of any special occasion and sure to please your family or friends. Serve it with a fresh, crisp green salad and maybe some warm garlic bread. 

Note: I have also made this lasagna using “no cook” noodles and using Gluten Free noodles and the results are just okay.  No Cook pasta, in my opinion, can come out a little ‘gummy’ and I don’t prefer that — but it does make preparation easier.  Gluten Free cooks know that the texture of GF pasta will be very different from regular pasta, and the next day it gets a bit ‘mushy’ but tastes good none the less. You can store extra lasagna portions in those reusable plastic containers in the refrigerator up to 5 days. Lasagna portions freeze well wrapped in plastic wrap and foil for up to a month (thaw and reheat in microwave).

Until next time remember… “The Sauce Makes the Difference!”

One of my earliest memories of actually working at Lista’s was when I was 12 years old and I was allowed to walk over to the restaurant after Sunday Mass and help Grandma cook eggplant in the back kitchen at 74 Main Street. 

We would set up a work station on one of the two 8-foot butcher block worktables.  On one end of the table was a small deep fryer and next to that we set up a rectangular plastic bin (we called them “fish tubs” because that’s what fish were delivered in) full of Italian seasoned bread crumbs mixed with some flour, and next to that was a big round stainless tub with a blend of beaten eggs and milk.

We would clean and trim a case of 24 eggplant (the big purple ones) and then Grandma would slice them on a deli slicer into 1/2″ rounds — I wasn’t allowed to use the slicer until I was older. I would take the slices by double handfuls and submerge them in the egg-wash. Then Grandma would have me lift each slice out of the egg-wash, press it into the bread crumbs on both sides, and gently lay it in the empty bin in single layers with sheets of waxed paper in between. Once all the eggplant was breaded we would let it sit for about 10 minutes to allow the breading to set up. Then we would fry the breaded eggplant slices in the deep fryer set to 325º F.

Now this is the part of the story that makes it a fun memory for me… Grandma had her own special way to know when the eggplant slices were done cooking.  She would tell me to carefully place the breaded slices into the hot oil (they would float on the surface) and we would recite the “Our Father” prayer — then with a long pair of tongs she would flip the slices over and we would say the “Hail Mary” and then the slices were done! (Who can argue with that method.) Golden brown on both sides, not fully cooked, but tender and ready for final cooking when ordered.

And there were several ways you could order eggplant on the Lista’s menu: Eggplant Parmigiana with a side of Spaghetti, the Eggplant & Ravioli Combination, Baked Stuffed Eggplant (with ricotta cheese filling), a Side order of Eggplant, an Eggplant Parmigiana Sandwich, or the Original Lista Burger (a char-broiled hamburger topped with eggplant, mozzarella, and sauce on a grilled hard roll).  Any way you ordered it Lista’s eggplant was delicious!

Lista’s Eggplant Parmigiana

Prep time:  30 minutes
Cook time:  45 minutes
Serves:  4-6 servings

Ingredients:
2 medium Eggplant – sliced 1/2″ thick rounds
1 tsp Salt (optional)
2 Eggs
1/4 cup Milk
2 cups Italian Seasoned Bread Crumbs
1/4 cup All Purpose Flour
1/4 cup grated Pecorino Romano Cheese
Vegetable or Light Olive Oil as needed for frying
1/2 lb Sliced Mozzarella Cheese
4 cups prepared Lista’s Sauce (or 2 jars store bought sauce)

Directions:
1.  Preheat oven to 350º F – Cover a rimmed baking sheet with foil (for easier clean up) and spray with cooking spray (if desired).
2.  If desired sprinkle the sliced eggplant with salt and set in a colander for 30 minutes. (This step is not necessary but some believe it makes the eggplant less “bitter.” Actually using a fresh, young, medium sized eggplant should prevent any bitterness.  Also we prefer not to peel the eggplant but you can — it’s personal choice.)
3.  In a medium bowl whisk the eggs and milk together.  In a second larger bowl combine the bread crumbs, flour and Romano cheese.
4.  Dip slices of eggplant in the egg-wash and then press into the bread crumb mixture until both sides are coated — place breaded eggplant on a plate or baking tray in a single layer with wax paper or parchment between layer.  Continue until all eggplant slices are breaded — allow to “rest” about 5-10 minutes before frying.
5.  Heat 1/2″ oil in a large heavy skillet or frying pan over medium-high heat until shimmering.  Gently add breaded eggplant in a single layer and cook, turning over once, until golden brown on both sides — about 3 minutes per side (praying is optional).  Add more oil as needed and continue to cook until all slices are fried.
6.  On foil covered baking sheet, line up slices of eggplant in groups of 4-5 overlapping slices — top with 1/2 cup sauce and a slice of mozzarella. Place pan in preheated oven and bake for 20 minutes until heated through and cheese is slightly brown and bubbly.

There you have it, Lista’s Eggplant Parmigiana.  You can serve the eggplant as is with a nice green salad, or with a side of your favorite pasta and sauce, or on a toasted sub roll for an authentic eggplant parmigiana sandwich.

And another note… as I said earlier, I was about 12 when I learned to cook eggplant with my Grandma. That would have made it 1974 and it so happens that was the year actress Noel Neill (Lois Lane in movies and “The Adventures of Superman” TV series) came to speak at SUNY Brockport and ate at Lista’s.  And what did she eat? Eggplant Parmigiana! You can see below a photo of Dad and Ms. Neill and a note she wrote on the back of a menu, “Mr. Lista, Enjoyed your fabulous eggplant & so nice meeting you — Noel “Lois Lane” Neill”   What a Super endorsement!

Vinnie Lista & Noel Neill

Noel Neill message

Until next time remember… “The Sauce Makes the Difference!”

The middle of July always reminds me of two things about growing up at Lista’s in Brockport NY.  First, was the Fireman’s Parade and Carnival that was the highlight of every local kid’s summer. The parade was one of the best around and marched right down Main Street in front of Lista’s.  Since my brothers, sisters and I would be hanging around we sometimes got asked by one of the parade vendors to sell balloons or popcorn to the crowd (I think we got paid like 2¢ for every box of popcorn).  As a 12 year old kid, it was pretty cool walking up and down the crowded street “hawking” these goods to the onlookers.

The second thing I remember about mid-July is the Downtown Merchant Association Annual Sidewalk Sale.  This was truly the big event of the summer in Brockport.  The street was blocked off and all the stores up and down Main Street would bring their wares out onto the sidewalk and sell at a discounted price.  It was really something to see — crowds of people milling around the tables and racks of clothing, books, toys, knick knacks, household goods… you name it and someone was selling it.  And there were the local organizations, churches and the like, with baked goods, crafts, and more.  Then there were the food vendors selling hot dogs & burgers, ice cream, pizza slices, beef  on weck sandwiches, french fries with malt vinegar, steamed clams… and everyone’s favorite Lista’s Italian Sausage Sandwiches!

Lista’s Italian sausage sandwiches were a fixture at the sidewalk sale and other local events including the 1979 International Special Olympics held at SUNY College at Brockport.  The 5th International Special Olympics saw some 3,500 athletes with special needs participate and hosted celebrities including members of the Kennedy family, Phil Donahue, Marlo Thomas, Sally Struthers, Christopher Reeves, Arnold Schwarzenegger and famous athletes including Bobby Orr, Phil Esposito, Rafer Johnson, Hank Aaron and “The Greatest” Muhammad Ali.  And Lista’s was right in the thick of it selling sausage sandwiches by the hundreds.

At Lista’s we used exclusively Tobin’s First Prize sausage made right here in Rochester, NY. (Tobin’s left Rochester in the 1970’s and moved to Albany and was later sold to John Morrell & Co.) I remember how the sausage would come in long ropes, spiral packed into round tubs. We would cut the sausage into pudgy 4 oz. portions and gently roll them under our palms on the worktable until they became narrower and about 7 inches long. These long, thin sausage links were then lined up on sheet trays and baked in the oven until cooked through and ready for the grill. We served the grilled sausages on Di Paolo rolls (also made in Rochester) and topped them with our signature fried peppers, onions, and tomatoes.

By the late 70’s Lista’s sausage sandwiches became so popular that Dad decided to build a small enclosure near the back entrance of the restaurant which we called “The Sausage Shed.” There was a walk up window so we could sell sausage sandwiches to passersby throughout the whole summer.

Next time you fire up the grill why not make some Sidewalk Sale Sausage & Pepper Sandwiches and remember the fun of parades, carnivals, and summertime.

Lista’s Sidewalk Sale Sausage & Peppers

Prep time:  15 minutes
Cook time: 30 minutes
Serves:  6 sandwiches

Ingredients:
1 1/2 lbs. Good Quality Italian Sausage (6 links)
2 TBSP Olive Oil
2 large Green Bell Pepper — seeded and cut into 1/2″ strips
1 large Red Bell Pepper — seeded and cut into 1/2″ strips
1 medium Spanish Onion — cut in half and sliced into 1/2″ strips
1 tsp Lista’s Seasoned Salt (or too taste)
1 (16 oz) can Whole Peeled Tomatoes — broken up with a spoon or by hand
6 Bakery Sausage Rolls — split and toasted if desired

Directions:
1.  If needed, gently roll each sausage link until it is about 7″ long. Place sausage links in a heavy skillet and add about 1/2 cup water. Simmer sausages covered over medium heat until no longer pink inside — about 10 minutes.  Remove sausages to a plate and let cool until ready to grill.
2.  Using the same heavy skillet, empty remaining water and add the olive oil, heat over med-high heat until oil is shimmering. Add the onion and cook for about 5 minutes. Add the peppers and season with seasoned salt and cook, stirring occasionally, until peppers and onions are quite tender — about 15 minutes. Add in the tomatoes (broken up) and stir until warmed through. Remove from heat, cover and keep warm.
3.  Heat outdoor grill (or grill pan) to med-high heat. Grill the pre-cooked sausages until browned all over and hot throughout — about 15 minutes.
4.  Serve grilled sausages in rolls topped with generous amounts of peppers & onions.

There you have it… Lista’s Sidewalk Sale Sausage & Peppers. I hope it brings back memories of summer carnivals and parades — but if not, try eating one while walking down the sidewalk of your hometown, and maybe that will create new memories.

Until next time remember, “The Sauce Makes the Difference!”

When I was growing up I wasn’t very appreciative of the traditional cuisine of my Italian heritage. As a matter of fact, when in grade school, I ate the same thing every day for lunch: Oscar Mayer Ham & Cheese Loaf (you know the square mystery meat with the little dots of yellow cheese through it) with French’s yellow mustard on Wonder Bread.

My mom, Doris, who is not Italian, was the one who cooked for us kids at home. We ate what was popular at that time — things like baked chicken, meatloaf, macaroni goulash and tuna casserole. Mom was a good cook and I certainly didn’t go without. But I actually preferred the American foods to the Italian foods back then.

Which brings me to this post.  Once in awhile my Grandma Lista would cook for us kids and if it was her homemade manicotti, or her “Sunday sauce” with the chunks of meat, I was a happy little boy.  But if it was Giambotta (we said “jum-brought”) …ugh!  I hated it! I would cry at the thought of having to choke down those awful stewed vegetables.

Fortunately, as I grew up so did my palate and my appreciation for ethnic foods of all kinds. Today I relish a steaming bowl of this summer vegetable stew with lots of grated Pecorino Romano on top and some good crusty bread for dipping.

I had to do a little research on this dish since I only remembered it as a family thing and had not seen it in a cook book or menu before. Thanks to the internet I was able to learn a few things about Giambotta.  First, it can be called many things: giambotta, ciambotta, giambrotta, ciammotta, cianfotta, and ciabotta. Most Italian-Americans pronounce it either “jum-b(r)ought” or “cha-bawt.”  It seems to come from the southern areas of Italy (Grandma’s family was from Calabria) and is a popular late summer dish and often served with grilled sausage. Some recipes called for the addition of hot peppers. One popular food blog shared a recipe that included sliced hot dogs (apparently enjoyed by many Italian-American families in the New York city area). I never remember Grandma making Giambotta with any meat — just lots of garden fresh veggies and tomatoes.

Two green bell peppers isolated on plain white background.

So, however you pronounce it, and whether you add the sausage or not, I hope you try this hearty southern Italian vegetable stew called…

Giambotta (Grandma Lista Style)

Prep time:  30 minutes
Cook time: 1 hour
Serves: 6-8

Ingredients:
3 TBSP Olive Oil
2 cloves Garlic – minced
2 medium Yellow Onions – sliced
2 stalks Celery – roughly chopped
3 medium Carrots – peeled and roughly chopped
2 large Potatoes – peeled and cut into 1″ dice
1 medium Eggplant – cut into 1″ dice
1 large Green Bell Pepper – seeded and cut into 1″ pieces
1 large Zucchini – cut in half length wise and sliced in 1/2″ half circles
1 large Yellow Summer Squash – cut in half length wise and sliced in 1/2″ half circles
1 (28 oz) can Whole Peeled Tomatoes – broken up with a spoon or by hand
1 cup Chicken or Vegetable Stock (homemade or store bought)
1/2 lb Green Beans – cut in half and blanched in boiling water
1/2 cup Fresh Basil Leaves – roughly chopped
1 tsp Salt & Freshly Ground Pepper – or to taste
Grated Pecorino Romano Cheese – to sprinkle on top

Directions:
1.  Bring a medium pot of water to a boil and blanch Green Beans for 1 minute — drain into a colander and rinse with cold water to stop the cooking process.  Set aside.
2.  Heat olive oil in a large heavy bottom pot (with a lid) over medium heat.  Add garlic, onions, celery and carrots and cook stirring occasionally until onions are translucent 8-10 minutes.
3.  Working while the onion mixture cooks — chop and add the vegetables in the following order:  Potatoes, Eggplant, Green pepper, Zucchini & Yellow squash.  Cook and stir for 10 more minutes.
4.  Add tomatoes, stock, salt, pepper and blanched green beans.  Stir everything together, cover pot and simmer for 30-45 minutes or until vegetables are tender.
5.  Stir in chopped basil.
6.  To serve, ladle giambotta into bowls and top with a generous amount of pecorino Romano cheese.  Serve with some crusty Italian bread if desired. 

There you have it Giambotta like Grandma Lista made it.  I hope you give this a try before the fresh produce of summer is gone.  If you don’t have a garden you can pick up everything at a Farm Market (or the grocery store).  And feel free to add your own personal touch like some hot peppers… some Italian Sausage… or even sliced hot dogs!

So until next time remember, “The Sauce Makes the Difference!”

As the weekend approaches with July 4th on the horizon, I have been thinking about summer picnics and, of course, Potato Salad!  

For me potato salad is not only iconic as an American picnic food — it is by far my favorite mayo-based side dish.

Now I know that everyone claims their family potato salad recipe is the best, but my Dad’s potato salad really was amazing.  What made it so “amazing?”  I think it comes down to a simple combination of quality ingredients, in the right proportion, with the right blend of flavor, color and texture.

When it came to cooking, Dad tended to lean toward the uncomplicated.  Most the recipes and techniques I learned from him were simple, tried and true, versions of the dishes many people over think or over embellish.  Take potato salad for example, Dad allowed the potatoes to be the star by only adding hints of other vegetables and not a lot of spices or other flavors.

So, let’s talk a little about ingredients:  

First, you need good potatoes. Most salad recipes will call for a thin skinned, waxy potato such as New Potatoes, Red Bliss or Yellow Finn. However, Dad used the starchy, thick skinned Russet potatoes at Lista’s. (Primarily because that’s what was on hand since we had cases of them for baked potatoes.) At home we most likely used all purpose potatoes like Yukon Gold. While it’s true that waxy potatoes hold their shape better when cutting and boiling — the secret to great potato salad is to cook the potatoes whole with the skin on. And choose potatoes that are all about the same size so they cook evenly. Cook the potatoes in salted water until just tender – make sure they are tender since crunchy potatoes are a big no-no in potato salad.  Make sure you allow the potatoes to cool thoroughly before mixing the salad to avoid breaking down the mayo.

Second, you need real mayonnaise (think Hellman’s).  Years ago mayo was much better than today.  It was heavier (thicker or more viscous) and contained fewer ingredients (oil, eggs, vinegar, lemon, salt, spices) which gave it a cleaner flavor. While you may choose to use fat free or light mayo for other purposes, stick with the real deal for this salad. (If you must make your own mayo for health reasons try to use a neutral flavor oil rather than olive, coconut or avocado for this recipe.)

Finally, you want fresh, mildly flavored vegetables to enhance the taste of the potatoes. Celery should be fresh, crisp and preferably taken from the more tender stalks between the outer stalks and the heart.  Onions should be a sweet summer variety like Vidalia. (Note: Onions should be cut with a very sharp knife to avoid releasing the more pungent flavor that comes from the cells being crushed by a dull blade.)  You’ll want a nice medium sized carrot that doesn’t have a woody inner core.  And although we used dry parsley flakes at the restaurant — you will want to use some well washed fresh flat leaf parsley.  Okay, now for the recipe.

Vinnie Lista’s Amazing Potato Salad

Prep time: 30 minutes
Cook time: 30-45 minutes
Yield: 8-12 servings

Ingredients:
5 lbs  Whole Russet Potatoes – well scrubbed and rinsed
5 large Eggs – hard boiled & chopped
2 1/2 cups  Good Quality Mayonnaise (such as Hellman’s)
1 cup  Finely chopped Celery (about 3-4 stalks)
1/2 cup  Finely chopped Vidalia Onion
1 medium Carrot – shredded with a box grater
2 TBSP  Fresh Flat Leaf Parsley – chopped
1 tsp Salt (or to taste)
1/2 tsp Ground Black Pepper
Ground Paprika – for garnish

Directions:
1.  In a large pot add potatoes and cold water to cover – add 2 TBSP salt.  Bring to a full boil, turn heat to med-low and simmer until just tender but not mushy — a paring knife should pierce the center easily (about 20-40 minutes).  Be sure to test the potatoes a few times toward the end so they don’t overcook.  Carefully drain potatoes and place on a tray to cool completely.  When cool, scrape off the skins with a knife (you should remove very little flesh) — remove any “eyes” or dark spots.  Cut the potatoes into 1″ chunks and place in a large mixing bowl.
2.  Place the eggs in a small pan with a lid, cover with cold water, add 1 tsp salt, and bring to a full boil over high heat.  Once boiling turn off heat, cover pan and set a timer for 12 minutes.  After 12 minutes, drain the eggs and rinse with cold water until cool enough to handle.  Peel and chop eggs — add to potatoes.
3.  Chop celery, onions, and parsley; and shred the carrot on the large holes of a box grater — add all vegetables to potatoes.
4.  Sprinkle with the salt and pepper and gently toss together to combine.
5.  Add the mayonnaise all at once and fold into the potato mixture until completely coated (add a bit more mayo if needed).  Taste and adjust salt if needed.
6.  Transfer the finished salad to a serving bowl and garnish with paprika.  Refrigerate until ready to serve.

And there you have it… Vinnie Lista’s Amazing Potato Salad.  I really hope you like this potato salad as much as I do and I hope you make it for your next picnic or summer get together.

I titled this post “One Potato, Two Potato” because I also want to share a new favorite potato salad that I created for a catering job recently.  I needed a menu that was vegan, gluten and dairy free — so I decided to make a Roasted Potato & Grilled Vegetable Salad dressed with a simple olive oil vinaigrette.  Give this one a try next time you are using your gas grill.

Roasted Potato & Grilled Vegetable Salad

Prep time: 30 minutes
Cook time: 30 minutes
Yield: 6-8 servings

Ingredients:
2 lbs  Tiny Whole Potatoes (white, yellow or red)
1 lb  Fresh Asparagus (try to get the thicker stalks) — trimmed of woody ends
2 large  Red Bell Peppers — seeded and cut into thirds
2 large  Vidalia Onions — peeled, ends trimmed flat, cut in half cross ways
2 TBSP  Flat Leaf Parsley — Chopped
1/2 cup Extra Virgin Olive Oil — plus more for preparations
2 TBSP Raw Apple Cider Vinegar (like Bragg’s)
1 TBSP Mild Dijon Mustard
1 TBSP  Wildflower Honey
1 tsp Sea Salt
1/2 tsp  Fresh Ground Black Pepper

Directions:
1.  Preheat oven to 400 degrees F
2.  Place well washed and dried tiny potatoes in a large bowl and toss with a little olive oil and sea salt.  Put on a foil lined rimmed baking sheet and place in preheated oven.  Roast until lightly browned, starting to wrinkle, and fork tender — about 20 minutes.  Remove from oven and allow to cool to room temperature.
3.  Preheat gas grill on high heat — clean and oil grate
4. Grill prepared vegetables over high heat until charred in spots and beginning to soften.  Remove to a platter to cool.
6. In a large mixing bowl whisk together the olive oil, cider vinegar, Dijon mustard, honey, salt and pepper.  Add in room temperature potatoes and parsley and toss together.
7.  Cut the cooled asparagus into thirds cross ways, cut peppers and onions into 1″ pieces and add all to the potatoes.  Toss together until thoroughly combined and coated with the vinaigrette.  Taste and adjust seasoning as need.
8. Pour potato salad into a serving dish and serve at room temperature (or chill in refrigerator before serving).

There you have it.  Two Potato Salad recipes that will work great with your picnic menu.

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Have a great weekend and Fourth of July… and remember, “The sauce makes the difference!”

Thanks everyone who read the post and made some Rig Fra this week.  Hope you enjoyed it as much as my family did this past Friday night.

I just had to share this great picture of an old Lista’s menu my Aunt Phyllis sent me (not sure the exact date but by the pricing I would say late 60’s / early 70’s — wish we could find a place that inexpensive today!)  

Notice that Rigatoni Fra Diavolo is featured right on top!

So until next time remember, “The sauce make the difference!”