A Tour Of Little Italy

A Tour of Little Italy

I recently toured Little Italy and learned so much more about the city I live.  I was so amazed by the history preserved of this small enclave.  It still echoes the culture and daily habits of the homeland.  

Lunch was served in Po Pazzo Restaurant, 1917 India St.  Ph. 619-238-1917, with Chef Joe Busalacchi presenting a cooking demonstration with the dishes we were served.  Italian Food is fresh and simple but so tasty.

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We were served bread with a choice of butter or a tomato topping.  It is my opinion that the recommended brand of tomatoes used are canned with a seasoning or were fire roasted.  Chef Joe graciously shared his creations:

Tomato Topping For Bread or Bruschetta
Alta Puccino brand Roma Tomatoes, 

Extra Virgin Olive Oil

Chopped garlic (very light)

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Directions:

Joe showed how he takes a canned Roma tomato and with his finger makes one slit top to bottom and with a squeeze removes the seeds.  Chop the tomatoes into a small dice.  Save the juice.

Joe suggested slicing a baguette and toasting the slices for a delicious bruschetta.  When removing from the oven rub a fresh garlic clove to infuse the garlic flavor.

Salad

Joe prepared the salad by mixing his oil and vinegar using a two to one ratio, first in the bottom of the salad bowl, and whisking to incorporate.  He then added his greens and condiments,, tossed, plated, and added some shaved Parmesan Cheese.

Pasta Course  

Rigatoni with Pommadero and Italian Sausage Sauce:

Rigatoni pasta, cooked al dente 

Italian sausage, browned

capers, 

canned tomatoes, deseeded, save the juice and chop.

garlic, crushed and left whole

black olives cured in oil chopped

Parmesan Cheese

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Fry sausage rendering fat.  Pour fat from skillet and build sauce adding the ingredients.  Cook until tomatoes have released some of their juice.  Be sure to scrape the brown bits from the skillet bottom for the added flavor.  You may add the juice saved but not the seeds. Top with Parmesan cheese.

 Entree: Chicken Picata

Heat skillet with a high heat.  Add butter and when melted reduce heat.   Use a seasoned with salt and pepper flour coating on a breast of chicken.  Use small breasts as they cook most evenly.  Brown both sides cooking in skillet.   

Remove chicken from skillet to warm plate.  Add white wine to skillet.  Chef Joe used Pinot Grigio but any light white wine will do.  You now have a roux.  

To the roux squeeze lemon juice, 

add capers, 

Shiitake mushrooms, (which were sautéed), 

butter, 

salt and white pepper.  

Served topped with sautéed mixed vegetables cut in strips.

Dessert was Cassata Cake.

Wine served was Cusumano  Nero D'Avaola