CELEBRATING OUR 56TH YEAR ANNIVERSARY SALE!! COMPLIMENTARY TASTING DEMOS IN ALL DEPARTMENTS, ALL WEEK! WINE SAMPLES, GRILLED ITALIAN SAUSAGE, PARMA PROSCUITTO, CONTESSA SHRIMP, CHEESE, ESCAROLE & BEANS, CAKES, PASTRIES, AND HOMEMADE ITALIAN ICE! 25%-50% OFF Selected Lines/Brands! 25%-40% OFF Italian Ceramic Serving Dishes & Kitchenware!
FAMOUS BROOKLYN BRICK OVEN SEMOLINA BREAD $2.99 SAVE $1
'IT'S THE WATER' 80% PAR BAKED FROZEN HEAT 350 DEGREES, 15 MINUTES OR FULLY COOKED IN OUR BAKERY
OUR FAVORITE FAMILY RECIPES
BRAISED VEAL TAIL Ingredients: *1 kilogram of veal or oxtail *2 carrots, 2 onion, 2 celery sticks & two cloves of garlic-diced *1 cup of stock (beef or vegetable) *2 bay leaves *500 mls of red wine
Toss the veal tail pieces in seasoned flour, then melt a knob of butter in a pan and then brown the veal fragments. When done, remove the meat from the pan, and adding some more butter or oil, cooke the vegetables and garlic. When softened, remove the vegetables and set aside. Now return the meat and vegetables to the oven proof casserole, and along with two bay leaves, a cup of stock and the water. Seal, and place in a preheated oven (160 degrees celsius) and leave for 3 to 4 hours. By then the meat will be falling from the bone and the sauce thick and rich.
CODA ALLA VACCINARA Stewed Oxtail with Celery This dish called alla vaccinara, which in Roman dialect means, "butcher style", supposedly because originally it was prepared in the inns and restaurants near the slaughterhouses. Ingredients *2 lbs. oxtail *3 oz. lard *1 head of celery, finely diced *1 clove garlic *1 onion *1 carrot *salt *1 peperoncino (optional) *1 cup red wine *1 lb. peeled tomato *1 bay leaf *pepper Cut the oxtail across into pieces 1 1/2 inches long. Cover with cold water and let rest for 30 minutes. Boil and simmer for 5 minutes. Drain and ry. Chop the lard, half of the celery, with garlic, onion and carrot, salt, pepper, and pepperoncino. Cook until lightly brown and then add the oxtail and brown. Add the wine and tomatoes. Braise on top of the stove at medium heat for about 4 hours. Moist occasionally as it dries. When oxtails are tender remove it and keep aside. Strain the braising juice, de-grease and adjust seasoning.Return oxtails to sauce and bring back to simmer. Clean and peel the remaining celery, dice finely and add to the oxtail Serve with broiled or fried polenta.
Note 1: White wine may be substituted for red because the stew cooks for a long period of time and the sauce may become too dark using red wine. Note 2: Celery strings must be removed; some cooks like to par-boil it, as celery has a tendency to turn dark as it cooks.
Laurenzo's Italian Center
16385 W.Dixie Hwy. N.Miami Beach FL 33160
* Although we make every effort to maintain our current prices, large market swings may cause temporary and/or permanent price adjustments without notice. ALL PRICES SUBJECT TO CHANGE WITHOUT NOTIFICATION AND SUBJECT TO AVAILABILTY