Contributed by: Chris WebAdmin. of RecipesNow.com
From The Sopranos Family Cookbook by Allen Rucker and Michele Scicolone.
Nuovo Vesuvio. The "family" restaurant, redefined.
From arancini to zabaglione, from baccalá to Quail Sinatra-style, Artie Bucco and his guests, the Sopranos and their associates, offer food lovers one hundred Avellinese-style recipes and valuable preparation tips. But that's not all! Artie also brings you a cornucopia of precious Sopranos artifacts that includes photos from the old country; the first Bucco's Vesuvio's menu from 1926; AJ's school essay on "Why I Like Food"; Bobby Bacala's style tips for big eaters, and much, much more. So share the big table with:
Tony Soprano, waste management executive. "Most people soak a bagful of discount briquettes with lighter fluid and cook a pork chop until it's shoe leather and think they're Wolfgang Puck." Enjoy his tender Grilled Sausages sizzling with fennel or cheese. Warning: Piercing the skin is a fire hazard.
Corrado "Junior" Soprano, Tony's uncle. "Mama always cooked. No one died of too much cholesterol or some such crap." Savor his Pasta Fazool, a toothsome marriage of cannellini beans and ditalini pasta, or Giambott', a grand-operatic vegetable medley.
Carmela Soprano, Tony's wife. "If someone were sick, my inclination would be to send over a pastina and ricotta. It's healing food." Try her Baked Ziti, sinfully enriched with three cheeses, and her earthy 'Shcarole with Garlic.
Peter Paul "Paulie Walnuts" Gualtieri, associate of Tony Soprano. "I have heard that Eskimos have fifty words for snow. We have five hundred words for food." Sink your teeth into his Eggs in Purgatory-eight eggs, bubbling tomato sauce, and an experience that's pure heaven.
As Artie says, "Enjoy, with a thousand meals and a thousand laughs. Buon' appetito!"
Preheat the oven to 375°F.
Rinse the quail and pat them dry. Tuck the wing tips under the backs.
Remove the sausage meat from the casing. Mix the sausage meat with the sun-dried tomatoes. Put some meat mixture inside each quail. With kitchen twine, tie the legs together.
Put the quail in a covered flameproof casserole large enough to hold them in a single layer. Add the wine, rosemary, garlic, and salt and pepper to taste. Cover and bake for 1 hour.
Uncover and cook, basting two or three times, for 30 to 40 minutes longer, or until the quail is very tender and browned. Transfer the quail to a serving platter. Cover and keep warm.
Place the casserole on top of the stove and bring the liquid to a simmer over medium heat. Cook until thickened and reduced to a glaze. Spoon the sauce over the quail. Sprinkle with parsley and serve immediately.
© 2002 by Warner Books, Inc. and Home Box Office, a Division of Time Warner Entertainment Company, L.P. All Rights Reserved.
Serving Size: Makes 4 to 6 Servings
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