Steal This Recipe® Super Bowl Spread - Meatballtini, Sweet Sausage Sliders, Fried Calamari | Patsy’s Italian Restaurant, NYC

February 03, 2011

‘Stolen with permission’ from Chef Sal Scognamillo of Patsy’s Italian Restaurant, NYC.

This Super Bowl Sunday you can whip up this great game time spread with recipes ‘stolen with permission’ from Chef Sal Scognamillo of Patsy’s Italian Restaurant, NYC. Served in a martini glass, the Meatballtini is Patsy’s mini meatballs served in a martini glass marinara sauce for dipping, the Sliders are grilled sausage on mini garlic rolls with roasted peppers and provolone cheese, and the Calamari is Chef Sal’s version of this classic appetizer.

In over 25 years as executive chef at Patsy’s, Sal has had the opportunity to prepare meals for many of Patsy’s most well known customers including Al Pacino, Alec Baldwin, Tom Hanks, George Clooney, David Letterman, Oprah Winfrey, Jennifer Lopez, Barbara Streisand, Tony Bennett, Robert DeNiro, Jacklyn Smith, Jerry Seinfeld, James Gandolfini, Christie Brinkley, Jon Bon Jovi, Liza Minelli, and many more – and is known as Frank Sinatra’s all time favorite restaurant. In June 2008, Patsy’s opened their second and only other location in The Atlantic City Hilton Casino.

About the chef: Salvatore Scognamillo is a co-owner (with his father and cousin) and third generation executive chef of the world-renowned Patsy’s restaurant at its only Manhattan location. Founded in 1944 by Pasquale “Patsy” Scognamillo, Patsy’s has been in its current theater district location (in the building just next to the original site) since 1954. Trained by his father, Joe, and his grandfather, Pasquale, before him, Sal has maintained same level of comfort and quality that made Patsy’s famous over 66 years ago.

In 1985, when his father retired from the kitchen, Sal assumed the position of executive chef. Since taking over the kitchen he has continued to prepare the original Neapolitan recipes cooked by his grandfather. Over the past 25 years, he has overseen the expansion of Patsy’s empire to include jar sauces, prepared foods, oils and vinegars, and the best-selling Patsy’s Cookbook: Classic Italian Recipes from a New York City Landmark Restaurant.

Patsy’s Italian Restaurant 
236 West 56th Street
New York, NY 10019
212 247 3491

Sweet Sausage Sliders are served at Patsy’s for $13 for 3. The Meatballtini is $8 and Fried Calamari $8.

Patsy’s Meatballtini Ingredients:
(This recipe makes 6 to 8 appetizer portions)
3/4 cup fresh breadcrumbs 
6 tablespoons whole milk 
2 tablespoons extra-virgin olive oil 
2 medium onions, finely chopped 
6 cloves garlic, finely chopped 
3 pounds of veal
3 large, whole eggs, lightly beaten 
3 large egg yolks, lightly beaten 
3 tablespoons finely chopped fresh flat-leaf parsley 
3 tablespoons finely chopped fresh oregano 
1 1/2 cups freshly grated Parmesan cheese 
Coarse salt and freshly ground pepper 
Dried breadcrumbs, for work surface 
Olive oil, for frying 
Green olives

Steal This Recipe® Step by Step Instructions:
Place the breadcrumbs in a small bowl. Drizzle the milk over and let stand until absorbed. 
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and garlic; cook until translucent, about 3 minutes. Set aside. 
Place the veal in a large bowl. Add breadcrumb mixture along with the reserved onion and garlic, whole eggs, yolks, parsley, oregano, and cheese. Season with salt and pepper. 
Using your hands, mix until just combined. 
Sprinkle breadcrumbs over work surface. Roll 3/4 cup meatball mixture into a thin strip, about 12 inches long; repeat 3 more times. 
Line strips next to one another; sprinkle with breadcrumbs. Cut strips into 1-inch lengths. Repeat process with remaining meat mixture. 
Working in batches, transfer 1-inch pieces to a large sieve; sprinkle lightly with breadcrumbs to prevent sticking. Toss until pieces become round and form meatballs. 
Lightly coat the bottom of a large skillet with olive oil; set over medium-high heat. 
Working in batches, cook meatballs until browned and cooked through, 1 to 2 minutes. 
Transfer to a paper towel-lined baking sheet to drain. Repeat with additional oil and remaining meatballs. 
Serve in a martini glass with Patsy’s Marinara Sauce or your own marinara sauce and a side of green olives.

Patsy’s Sweet Sausage Sliders Ingredients:
(This recipe makes 1 appetizer portion)
6oz. Sweet Italian rope sausage
2 Tbsp olive oil
3 Kings Hawaiian sweet rolls or small brioche rolls
1 clove chopped garlic
3 oz. roasted sweet red peppers
3 slices provolone cheese

Steal This Recipe® Step by Step Instructions:
Cut rope sausage into three 2oz pieces and butterfly split each piece in half lengthwise.
Place 1 tablespoon of the olive oil into a heavy bottom skillet over med high heat and brown split side down, then turn and brown other side cooking until sausage is done through. 
Place roasted pepper and provolone on top of sausage and cover to melt cheese. 
Remove from heat and keep warm.
In a med non stick pan warm 1 tablespoon of olive oil and add the garlic. Split the rolls and place split side down in garlic oil and lightly toast to golden brown.
Arrange the rolls on serving plate and place sausages into rolls and serve with chips, fries or small mixed salad greens and olives.

Patsy’s Fried Calamari Ingredients:
(This recipe makes 4 appetizer servings)
1 lb calamari 
Salt and pepper (to taste)
2/3 cup flour
¼ cup cornmeal
6 Seedless cherry peppers
Red pepper (to taste)
¼ cup of extra virgin olive oil
2 sliced cloves of garlic

Steal This Recipe® Step by Step Instructions:
Toss the calamari with flour in a mixing bowl. Dust until completely covered. Add salt and pepper (to taste). Mix in cornmeal. Make sure it all adheres to the calamari.
In a separate pan, sauté the extra virgin olive oil with 2 cloves of garlic, either sliced or pressed, until brown. 
Add chopped seedless cherry peppers with crushed red pepper (to taste) and a splash of water. Set aside.
In a deep fryer, fry the calamari for 2 to 3 minutes. 
Once done, toss with mixture quickly in the sauté pan and serve.