When is it appropriate to pray before eating your meal in a restaurant?


When is it appropriate to pray before eating your meal in a restaurant? If your religious beliefs dictate you give thanks before the first morsel enters your mouth, the answer is it is always appropriate to pray before eating. How you do it and what the others at the table should do while you’re praying presents etiquette awareness.



Group prayer
If you know beforehand that everyone at the table shares your religious belief, some choose to hold hands around the table as one person leads the prayer. For this ritual, the person praying should use a low voice, heard primarily by those at the table. Other patrons should not be disturbed or have their meal interrupted because of a loud prayer meeting at another table.


Individual prayer
If only a few of the diners at your table wish to say a prayer, each should bow his head and silently pray. Keep the prayer from 10 to 20 seconds. You should not have the other diners waiting too long for you to finish your prayer before they can eat.


Non-prayers
It is, of course, your right not to pray even if everyone around you is praying. To show respect to others, your role is to sit quietly as the others pray. Discontinue conversation and do not start eating until the last person has raised his head from his prayer. Sometimes you may start eating without realizing someone is praying. As soon as you notice, stop eating and wait. No need to apologize; just be quiet.


Casual versus formal restaurants
The above rules apply whether you are at a fast food restaurant or a first-class establishment. Some people feel they might look silly calling attention to themselves by praying, especially at a business meal. Use your judgment if you think you’ll be uncomfortable praying in front of others you’ve just met. Ideally, you’ll be respected for not compromising your beliefs.

Gangster Faux Pas, killing a guy while dining

Killing another thug while dining out, although not unknown in gangland, is simply in bad taste...pardon the pun. As New York gangster Guido Zaronna says "Don't be do'n that, fucks the matter wit yous?"

Who pays the bill? Restaurant etiquette.


The other day I enjoyed a fabulous breakfast with a friend. Anyway, everything was going splendidly until the check arrived. If you pardon the expression, all he** broke loose. I wanted to pay for breakfast. But he would not let me! Can you imagine that!?! The fight continued until we realized the breakfast was complementary. At which point I allowed his male ego to take credit for breakfast.


Have you found yourself in this uncomfortable situation? Did you handle it any better than I? I have done pretty much everything wrong at some point along my journey through life. So save some humiliation and learn from me.


So who should pay the check? Tradition dictates that the one who did the inviting typically pays for the meal. Ok, mistake number one, Brad invited me; I really should not have tried to upstage him. Pardon the pun. Going Dutch has become very popular these days. However, “going Dutch” is bad form on such occasions as a romantic date or a business lunch. In either situation there should be no confusion as to who is the host and therefore who is paying for the meal. The suave host can make arrangements prior to the meal with the server to handle the check out of sight, therefore eliminating the discomfort most people feel when the check arrives.

So what is the etiquette for “going Dutch”? It is acceptable for non-intimate friends to divvy up the check or split it evenly. This works well if everyone ordered similar meals and drinks. However, if you ordered a salad and ice tea, and one your dining partners, who ordered lobster and Dom Perignon, suggests you “just split the check,” what should you do? When the check comes, only offer to pay your portion. Here is my suggestion, “Ok, my salad and ice tea came to $13 and here is an extra $3 for the tip.” You were generous on the tip and if your dining partner is truly your friend, they should be happy to cover their own extravagance. If they insist on splitting the check evenly, you have just learned a great deal about this person. It is at this point you must make a decision on your future relationship with this person. Oh bother.


What happens if the check arrives and everyone ignores it because there is no clear host? Take the initiative. Just because you are the first to touch the bill does not mean you have to pay for the entire bill. Begin with friendly banter on how to divvy up the bill. Recently I was at a very nice dinner where we split the check evenly between diners. However, a few people were very stingy with their tips. Upon leaving I simply shook our servers hand with a folded $20 in my hand and said “thank you”. No one but the appreciative server and I were the wiser. There was no need to shame my dining partners and NO reason to short the server for her hard work. This is imperative for a restaurant you frequent, especially if it is a restaurant where you conduct business meals.

What to do with Indigestion


What to do with Indigestion


Indigestion can be a real problem since it affects not only the person’s plans and schedules for the day but the meals and drinks that they take during meals. Those who particularly suffer from indigestion have to be careful with what they eat and with what they drink. Some people would rather just take some medications to prevent indigestion from happening, but this could cost a lot and maybe lead to some side effect or two in the end.


If you want to get instant relief from indigestion and save money from unnecessary visits to the doctor, then you can always try concocting some of the effective home remedies for indigestion around. These remedies usually relieve the stomach pains you feel if you’ve eaten or drunk something bad during a meal, and they don’t have to cost that much since the ingredients are all found in your kitchen. Some you may have to buy at drug stores but most of the time you can whip something up in just a few minutes. Though they are usually effective enough to relieve the body of indigestion, there are some cases where these remedies don’t work. If this ever happens, then it would be best to consult your doctor for other possible solutions to the problem.


For instant relief from indigestion and other stomach pains, all you have to do is take a glass of water, mix it with baking soda, and drink it. At times people would take herbal tea to relieve the pain, so you can give this a shot too.

Where to Sit Down


Where to Sit Down


Place cards identify the places people are to sit; they are used to eliminate confusion when more than six people dine together. Place cards usually designate individual places at formal affairs. If there are no place cards, the hostess tells the dinners which seat to take or requests that they determine their own places.
The hostess is the last to enter the room at a formal dinner with the other women sitting down without waiting for her. The women sit before or after the hostess is seated at an informal meal.



The place of honor at the table is to the right side of the host because most people are right-handed. Men help seat the woman seated on his right then sits. A host helps the lady seated to his right. The hostess is assisted by the man to her left. To make the process easier, women should approach their chairs from the right.


Unless protocol is being observed, other guests should not be seated according to their importance.
Seating should as much as possible be man-woman, man-woman. Mix young and old as much as conviviality and tact allow. Beyond these few guidelines, guests should be arranged in the way that the host feels will be most congenial for conversation. Husbands and wives are not usully seated together when all the women are seated, the men sit down.


In a private residence the hostess should suggest where to leave a purse, purses should not be brought to the table. In a restaurant or public place it is held on the lap or placed close at hand.

Dealing with phone calls during a meal


Dear Miss Manners,


My husband and I may be old fogies. We own cell phones, and we use them to contact each other, our friends, our family members and to conduct business. We know that cell phones are useful, but I think there is a time and place for them.

Recently we took my husband's son and the son's girlfriend out to dinner. While we were seated in the restaurant, the "girlfriend" asked the son for his phone so she could text a friend. She used the phone to text her buddy, right in the middle of our conversation, and effectively excluded us, acting like it was the most natural thing in the world. I was sorry that I hadn't brought my latest novel with me, so that I could exclude her right back.

Is it because my concepts of acceptable behavior are so old fashioned that I found her behavior terribly rude, or was she actually being rude? What is cell phone (texting) protocol? If it had been an emergency, I could have overlooked it. But right in the middle of a conversation (that she must have found boring), she chose to contact her friend. Isn't it rude to make a cell phone call or text someone when you're at a table in a restaurant, having a conversation with the individuals who are hosting you and paying for your meal?

I understand that she might have taken a call if her phone had rung during this little evening out, but I think a polite person would have said that she would call back in a little while. Should I keep my lips sealed and forget it happened? The next time it happens (because it's happened before), should I say something to her? And what would you suggest I say to her that would be effective and not alienate her altogether?



Gentle Reader,

Of course it is rude to ignore your dinner companions, by whatever means. Miss Manners knows that you don't really mean all those coy remarks about being behind the times.

However, another timeless rule forbids correcting the manners of others if they are not minors under your jurisdiction. And there is no point in antagonizing a potential daughter-in-law.

What you should do is to say to your husband's son, "I don't think Arbabella likes us." When he protests, you add, "She's so restless when she is with us -- using any excuse to get away from our company by communicating with people who aren't even there."


ANOTHER ALTERNATIVE IS TO SHOOT THE DUMB BASTARD DEAD...but, on the other hand, maybe that's a an overreaction...yeah, yeah, its definitley an overreaction...never mind 

How much do you tip a valet? Or Park it yourself?

The following is written by a valet parking attendent


The biggest misconception people have is if there is a service charge. Generally, this charge amount is all going directly to the company, to some fat guy sitting at home while all the valets work their butts off for him. Most valets are only paid minimum server wage (3.90+tips in Arizona). So if you simply only pay the service charge and don't tip the valets, you are basically saying that that's all they're worth to you. Saying "Thank you" and simply smiling has yet to pay my bills....I have found that on average for a service charging account, the average tip is $3.





 If you want better service, ie: your car being kept up front, you better tip at least $20 and it is protocol to tip that on the way in unless you are a known regular. If you are at a location that does not have a service charge, $5 would be the average, being that the service charge basically has been paid by the location you are at. Once during a discussion with other valets, we determined that a good way to tip would be to tip $1 for every $10,000 your car is worth.


Remember, valets are hard working people, most being students that work their butt off and are just trying to earn some money to get by. Talking down to them will get you nowhere. If you regularly go to a certain place and valet, tip them well and get to know them. You will get better service and soon find out that most valet stereotypes are only in the movies. We have better things to do with our time that to screw up something on your car. I hope this answers your question!




I have worked as a Valet in many capacities over the past 3 and a half years in Scottsdale, Arizona. Many people have asked me this question. The biggest misconception people have is if there is a service charge. Generally, this charge amount is all going directly to the company, to some fat guy sitting at home while all the valets work their butts off for him. Most valets are only paid minimum server wage (3.90+tips in Arizona).



So if you simply only pay the service charge and don't tip the valets, you are basically saying that that's all they're worth to you.


   Saying "Thank you" and simply smiling has yet to pay my bills....I have found that on average for a service charging account, the average tip is $3.














If you want better service, ie: your car being kept up front, you better tip at least $20 and it is protocol to tip that on the way in unless you are a known regular. If you are at a location that does not have a service charge, $5 would be the average, being that the service charge basically has been paid by the location you are at.

Once during a discussion with other valets, we determined that a good way to tip would be to tip $1 for every $10,000 your car is worth. Remember, valets are hard working people, most being students that work their butt off and are just trying to earn some money to get by.

Talking down to them will get you nowhere. If you regularly go to a certain place and valet, tip them well and get to know them. You will get better service and soon find out that most valet stereotypes are only in the movies. We have better things to do with our time that to screw up something on your car. I hope this answers your question!

Chicago-Style Barbecued Ribs


On December 8, 1955, the eccentric  gangsterLou Greenberg, former front man of the mob owned  Canadian Ace Brewery, and his wife Pearl, had dinner at he Glass Dome Hickory Barbecue Pit at 2724 S. Union. When they left the place and walked across the street to their car, two men stepped from the shadows, killed Greenberg with their 38s and calmly walked away. It was reported that ten days earlier, Greenberg had stoeln money from Frank Nitti's steps sons trust fund. When Paul Ricca found out, he ordered Greenbergs death. Greenberg left an estate of $4 million.

Chicago-Style Barbecued Ribs


                                         
Ribs


1 tablespoon dry mustard
1 tablespoon paprika
1 tablespoon dark brown sugar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons celery salt
1 teaspoon cayenne pepper
1/2 teaspoon ground allspice
2 racks baby back ribs (about 1 1/2 pounds each), membrane removed (see related photo)
1 cup hickory wood chips , soaked for 15 minutes



Sauce

1 1/4 cups ketchup
1/4 cup molasses
1/4 cup cider vinegar
1/4 cup water
1/8 teaspoon liquid smoke

1. For the ribs: Combine mustard, paprika, sugar, garlic and onion powders, celery salt, cayenne, and allspice. Reserve 2 tablespoons for sauce. Pat ribs dry with paper towels and massage remaining spice rub into both sides of ribs. (Ribs can be wrapped in plastic and refrigerated for up to 24 hours.)

2. Open bottom vent on grill. Light 100 coals. Arrange 13 by 9-inch disposable aluminum pan filled with 2 cups water on one side of grill. When coals are covered in fine gray ash, arrange in pile on opposite side. Scatter chips over coals and set cooking grate in place. (For gas grill, place chips in small disposable aluminum pan and place directly on primary burner of grill. Place another disposable aluminum pan filled with 2 cups water on secondary burner(s) and set cooking grate in place. Turn all burners to high and heat, covered, until chips are smoking heavily, about 15 minutes. Turn primary burner to medium and shut other burner(s) off.) Position ribs over water-filled pan and cook, covered (open charcoal grill lid vent halfway), rotating and flipping racks once, until ribs are deep red and smoky, about 1 1/2 hours.

3. Adjust oven rack to middle position and heat oven to 250 degrees. Set wire rack inside rimmed baking sheet and add just enough water to cover pan bottom. Arrange ribs on wire rack, cover tightly with aluminum foil, and cook until ribs are completely tender, 1 1/2 to 2 hours. Transfer to serving platter, tent with foil, and let rest 10 minutes.

4. For the sauce: Meanwhile, whisk ketchup, molasses, vinegar, water, liquid smoke, and reserved spice rub in bowl. Brush ribs with 1 cup barbecue sauce. Serve, passing remaining sauce at table.

Traditional Italian Pizza

Carmine and Joey Baffa got theirs in 1961 in New York when they decided to run a massive gambling operation without  giving the Outfit its cut. The brothers had been warned several times to smarten up. They didn't. They died 


Traditional Italian Pizza


                                   

Ingredients
25 g (1 oz) fresh yeast
1 teaspoon runny honey
500 g (4 cups) plain (all purpose) flour
a little olive oil
2 teaspoons salt
400 g (14 oz) tin tomatoes, roughly puréed
olive oil, to drizzle


Crumble the yeast into a large bowl. Add the honey, 375 ml (1 ½ cups) warm water and about 150 g (1 ¼ cups) of the flour. Mix well with an electric mixer. Cover the bowl with a cloth and leave in a warm place for about 30 minutes, or until the yeast begins to activate.

Add the remaining flour and 1 tablespoon olive oil and mix in (with the dough hook of the mixer or by hand) until the dough comes together. It may be necessary to add a drop more water or flour, but the dough should be soft and sticky, not dry. Add the salt and mix through thoroughly. Cover the dough and leave for about 10 minutes.

Lightly brush the pizza trays with olive oil. Gently extend one third of the dough into each of the trays. Don't worry if it doesn't pull to the edge instantly (it will become easier if you leave it for a bit).

Leave uncovered for about 15 minutes and then work the dough with your hands, flattening it to the edge of the baking tray. Cover and leave to rise in a warm place for about 1-1 1½ hours or until the dough is nice and puffy.

Preheat the oven to 220°C (425°F/Gas 7) or to its hottest temperature. Season the tomato with salt and spread thinly over the bases, leaving a very thin border around the edge. Divide the mozzarella between two of the pizza bases, reserving a little.

To make the ham, artichoke and mascarpone topping, scatter ham pieces over one of the mozzarella-based pizzas. Scatter with artichokes and then with a little more mozzarella to prevent the ham from drying out. Dot the mascarpone over the top. Drizzle very lightly with good olive oil (or the oil from your artichokes).

To make the pancetta and rosemary topping, drape half the pancetta over the other mozzarella-based pizza and scatter with a little more mozzarella. Scatter the rosemary leaves over the top and drizzle lightly with olive oil.

To make the pepper, rocket and avocado topping, scatter the pepper over the last pizza. The remaining toppings will be added once the base is cooked.

Bake the pizzas for 10-15 minutes (depending entirely on the heat of your oven), or until the top is golden in parts and the bottom is lightly golden and the firm. The 2 mozzarella pizzas are now ready to serve.

To complete the pepper pizza, scoop out the avocado flesh and add the lemon juice. Season with salt and pepper. Dot the avocado over the pizza, scatter with the rocket, olives, a dash of Tabasco and a drizzle of olive oil (if you are using chilli oil, leave out the extra olive oil). Serve quickly, before the rocket looks tired.

Cuban sandwich

Richie Boiardo, Sam Katz and Dom Damaggio, the possible model for the Sophrano's




Richie Da Boots mansion


Brutal, ignorant and deadly, Richard Boiardo (December 8, 1890 – 1984 AKA ""Richie the Boot", was a caporegime in the Genovese crime family who ran mob operations in the Newark, New Jersey area. Born in Naples, Italy, he immigrated to the Newark area in 1910. His first criminal activity involved bookmaking while he worked as a milkman. Boiardo eventually controlled criminal activities in the First Ward section of Newark. During the Prohibition era, Boiardo fought with Jewish mobster Abner "Longy" Zwillman for control of criminal rackets in Newark. At one point, Boiardo survived an ambush from Zwillman that left him with 12 bullet wounds. Despite this animosity, the two mobsters eventually made peace with each other and became partners. In the 1930s, due to Zwillman's influence, Boiardo became a made man of the new Luciano crime family. After Luciano was deported in 1946, this family became the Genovese family under boss Vito Genovese. With Zwillman's death in 1959, Boiardo became the undisputed mob boss of Newark. Boiardo bought a sumptuous residence in Livingston; he reportedly used the house's furnace and statue garden to quietly dispose of several bodies. Boiardo also owned a residence in Havana, Cuba, where he had gambling interests. It was reported that Boiardo found the pre-Castro Cuban lifestyle to hus likely and had planned to retire there.


Cuban Sandwich




1 loaf Cuban bread*
Prepared yellow mustard
1/2 pound baked ham, thinly sliced
1/2 pound roast pork, thinly sliced
8 thin dill pickle slices
1/2 pound Swiss cheese, thinly sliced
Italian or French bread may be substituted.

Slice the bread horizontally to open. Spread a thin layer of mustard on top and bottom halves of bread. Arrange ham, pork, pickle slices, and Swiss cheese evenly over the bread. Cover the sandwiches with the top halves of the bread. Cut into 4 sandwiches.

Sandwich Press: Grill sandwiches in a hot buttered sandwich press until flat, bread is browned, and cheese has melted. Remove from heat; cut each sandwich in half and serve immediately.

Waffle Iron: Turn over metal plates to the flat surface. Place sandwich in hot buttered waffle iron, close cover, and grill for 3 minutes on each side.

Griddle: Place sandwich on a hot griddle, and position a heavy iron skillet or bacon press on top of the sandwich. Flatten the sandwich to about 1/4 of it original size. Grill the sandwich for 2 to 3 minutes on each side.

Escarole and Beans with Italian sausage




On the night Chicago Mafia boss Sam Giancana was killed, he was cooking (reheating actually) Italian sausage, escarole and cece beans that his daughter Francine had brought to over early in the evening. It was still frying in the pan when police arrived. Apparently, a visitor arrived while Giancana was cooking at the stove and while the mobsters back was turned, the visitor (Whom I believe was a very young Tony Spilotro) fired several shots from .22 into the hoodlums face and head. (The killer actually fired a smiley face around Giancana’s mouth)

Escarole and Beans with Italian sausage





Ingredients

2 bunches escarole
2 cans of canellini beans
3 cloves garlic minced
3-4 tablespoons olive oil
1lb pepperoni or Italian sausage sliced 1/4 inch thick
Salt & pepper to taste


Preparation
Wash escarole very well and drain. Cut into 4 inch pieces or you can leave it whole. Let it sit on side. Now prepare a saute pan with olive oil and minced garlic. Saute for about 3-4 minutes. Add the escarole and cook it in the pan for about 5-10 minutes. Add your salt and pepper to taste as well as the pepperoni or sausage. Do not cover pan and let cook for an additional 15-20 minutes. When the pepperoni or sausage gets soft you want to add the 2 cans of canellini beans. You do not want the beans to cook for long. You just want them to get heated

Insalata Caprese

Big Paulie, dead










Tommy Bilotti

“The more we thought about it, the better it looked, Sammy said. We concluded that nine days before Christmas, around five to six oclock at night, in the middle of Manhattan, in the middle of rush hour, in the middle of the crush of all them shoppers buying presents, there would be literally thousands of people on the street, hurrying this way and that. The hit would only take a few seconds, and the confusion would be in our favor. Nobody would be expecting anything like this, least of all Paul. And being able to disappear afterwards in the crowds would be in our favor. So we decide this is when and where its going to happen.


The day before the assassinations of Paul Castellano and Thomas Bilotti were to take place, eleven conspirators met at Gravanos office on Stillwell Avenue. According to Gravano, the four designated shooters were Vincent Artuso, John Carneglia, Eddie Lino and his brother-in-law Salvatore Scala. The designated back-up shooter, Anthony Tony Roach Rampino, would be standing across the street from Sparks Steak House, while Angelo Ruggiero, Joseph Watts and Iggy Alogna would be stationed at 46th Street and Second Avenue to facilitate the escape. Frank DeCicco would be inside the restaurant where a meeting was to take place. He would be joined there by capos James Failla and Daniel Marino, who were not part of the plot.

A December 16, 1999 article in Jerry Capecis This Week in Gang Land claims Gravano mistakenly named Alogna as a member of the hit team. Stating informed sources say Dominick Pizzonia was the other man present. There is also another version as to who was present inside Sparks Steak House. According to Remo Franceschini in his book A Matter of Honor, the retired police lieutenant claims:

On December 16 Big Paul had arranged to meet Neil Dellacroces son Buddy Dellacroce at Sparks Steak House on East 46th Street. Frank DeCicco set it up. Castellano was going to pay homage, to explain why he hadnt come to the wake and offered condolences, to make amends and praise the dead.

It wouldnt be until the afternoon of the planned murders that the actual hit team knew who their targets were. Huddled in a park on Manhattans Lower East Side, the group went over the final details of the murder plot. The four shooters were dressed alike - long light colored trench coats and black fur Russian, or Cossack, style hats. The reasoning for this was to draw attention to the outfits, not the men wearing them.

Gravano told the FBI that he and Gotti arrived near Sparks Steak House close to five oclock in a Lincoln driven by John. Famed New York Police Detective Joseph Coffey, in an interview with Court TVs Rikki Klieman years later, doubted the two were in the vicinity of the restaurant. Gravano claimed that after circling the block, they parked where from their vantage point they would have a clear view of the front of the restaurant. Moments later Bilotti in a black Lincoln pulled alongside Gottis car and waited for the light to change. Using a walkie-talkie Gravano notified the others that Castellano was proceeding through the intersection.

Bilotti steered the Lincoln into an open space in front of Sparks and got out. As Castellano alighted from the vehicle, the hit men moved in. Big Paulie was hit six times in the head and killed instantly. When the shooting began, the unarmed Bilotti stooped to look through the drivers side window only to see his bosss execution, unaware that killers were now aiming at him. As the shooters assigned to Bilotti opened fire, Artusos gun jammed. However, the gunfire from the second assassin dropped the newly crowned underboss and Carneglia, who had finished blasting away at Castellano, rounded the automobile and put the finishing touches on Bilotti.” From Underboss, by Peter Maas



Sparks is known for its steak and its fresh Insalata Caprese Salad or Mozzarella, Tomato and Basil Plate. Its a simple, delicious dish and easy to make at home




1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick

2 large vine-ripened tomatoes, sliced 1/4-inch thick

1 cup fresh basil leaves

Coarse salt to taste*

Freshly-ground black pepper to taste

2 tablespoons drained capers (optional)

1/4 cup extra-virgin olive oil

Spaghetti a la Colosimo (Spaghetti a la Carbonara)

Flush with cash from the dozens of prostituties he pimped for, Chicago mob boss Big Jim Colosimo opened his own place in 1910, a gaudy café on Wabash near 22nd Street where he held court, swaggered and played the host—a role he relished. It was the gaudiest yet the most elegant place in town. It had a mahogany and glass bar, the dining room had green velvet wallpaper and trim gilded ceiling in sky blue with solid gold chandeliers over the dance hall floor which raised and lowered by a hidden hydraulic lift. He was murdered in the Cafe a few years later by persons unknown.


                                                 


                                             



Colsimo dead in the hallway



Colosimo signature dish, Spaghetti a la Colosimo was actaully Spaghetti a la Carbonara renamed.

The Romans claim to have invented this simple and mouth watering dish



Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 Servings Spaghetti Carbonara

Ingredients:

1/4 pound (100 g) guanciale (see note), pancetta or bacon

1/2 cup (25 g) grated Pecorino Romano

4 egg yolks and 2 egg whites

1/4 cup (60 ml) heavy cream (optional)

Olive oil, salt, and pepper

A scant pound (400 g) of spaghetti

Preparation:

Set pasta water to boil. Meanwhile, dice the meat, sauté it in a tablespoon of oil till it's well cooked, and drain the pieces on a paper towel. As soon as the water boils, salt it and add the pasta.

While the pasta's cooking, lightly beat the yolks and one or two whites (just one white if you're using the cream). As soon as the yolks and whites are combined, beat in the cheese, pinches of salt and pepper, and the cream, if you're using it.

When the pasta's done, drain it and transfer it immediately to a heated bowl. Add the pancetta and pour the egg mixture over the pasta, stirring briskly (the heat of the pasta will cook the eggs). Serve immediately.



  

Baked Mostaccioli with sausages

This photo, called "The Last Supper" was taken at the Sicily Restaurant on 2743 North Harlem Avenue  in Chicago. (Its now called Sorrento's Pizza)

 The photograph shows  mob elders Tony Accardo, Aiuppa, Dominic Di Bella, Vincent Solano, Al Pilotto, Jackie Cerone, Joe Lombardo, James Torello, Joseph DiVarco and Joseph Amato sitting around a table in the summer of 1976 in the Sicily Restaurant, 2743 N. Harlem Avenue in Chicago.

It was dubbed the last supper because so many of the wise guys in the photo were dying. In fact, most would be dead within five years after the photo was taken. The meeting was held at the Sicily was held at noon, to insure privacy since the restaurant that did not normally open to the dining public until 4 p.m.


According to the IRS the meeting was held to honor Dom Di Bella, ruler of the old Hudson Avenue police district on the Near North Side, who was stepping down because of failing health and to inform Amato, and other mob bosses, that Amato was retiring as north suburban gambling boss--whether he liked it or not--and Torello, was taking over the territory.

 
The Sicily is long gone but Sorrento's serves Baked Mostaccioli which is a pasta cut into cylinder-shaped wide pieces. (In Italian it means meaning "little mustache") its smooth, not ridged, in texture





Mostaccioli and sausage bake


1 lb. Italian sausage, cut in sm. pieces

1 (15 oz.) jar spaghetti sauce

6 oz. Mostaccioli noodles, cooked & drained

1/3 c. Parmesan cheese

6 oz. Mozzarella cheese


Brown sausage, drain. Add sauce, noodles and Parmesan cheese. Mix well. Pour in 2 quart casserole. Top with Mozzarella cheese and bake at 350 degrees for 25 minutes.

Pre-heat oven to 350 degrees.

Cook one half pound of mild Italian sausage until brown. Drain if desired.

Add three eight ounce cans of your favorite tomato sauce to the cooked sausage.

Add one teaspoon of each of the following seasonings: garlic powder, onion powder, oregano, parsley, and black pepper.

Stir sausage, sauce and seasonings until well mixed. Let simmer on low heat, covered, for 10 minutes.

Cook one box of your favorite brand of mostaccioli. Follow directions on box.

After pasta is cooked and drained, add half of cooked mostaccioli to Pyrex or corning ware dish, making sure the bottom is completely covered.

Add half of your sauce and sausage mix.

Add half of your bag of shredded mozzarella cheese.

Add the remaining cooked mostaccioli.

Add the remaining sauce and sausage mix.

Finish by adding the remaining shredded mozzarella cheese.

Bake covered for 25-30 minutes, or until top layer of cheese is completely melted.