A mob rat convicted of beating two pizzeria customers in a “calzone rage” attack will face the same Brooklyn judge Thursday he had previously promised to stay out of trouble, the Daily News has learned.
Joey Calco — a former hit man for the Bonanno crime family with two murder convictions under his belt — had reinvented himself in the witness protection program as Joseph Milano, the owner of Goomba’s Pizza in Florida.
But Calco’s new life unraveled in 2009 over a beef with customers who were demanding their money back because he screwed up the calzone order. Calco vaulted over the counter and pistol-whipped the victims in a brutal attack captured on video camera.
Calco was sentenced to 13 years in prison for the calzone beatdown and possession of a gun.
Brooklyn Federal Judge Edward Korman is expected to sentence Calco to additional jail time for violating the terms of his supervised release from his previous murder convictions.
Calco, 42, had helped prosecutors nail members of a violent Bath Ave. crew and was rewarded in 2004 with a nine-year sentence for two murders. “If you give me another chance, Judge, I won’t let the court down and I won’t let you down, your honor,” Calco told Korman.
Korman could dish out a sentence to run to the term Calco received for the Florida fiasco.
Defense lawyer Deborah Colson declined to comment.
Tagliolini di Caffe con Crema di Carciofi e Foglie di Menta
(Coffee Pasta with Artichokes and Mint)
- ¼ cup espresso coffee
- 2 cups all-purpose flour
- 1½ tablespoons coffee beans, finely ground to a powder
- 3 egg yolks plus 1 whole egg
- pinch of salt
- 6 artichoke hearts preserved in oil, drained, or 7 ounces canned artichoke hearts, drained
- 1/3 cup extra-virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon finely chopped Italian parsley
- 2 cups chicken or vegetable broth (preferably homemade) or water
- 2 tablespoons unsalted butter
- 1/2 cup grated Parmigiano-Reggiano cheese, divided
- 20 fresh mint leaves, chopped
To mix by hand: Make ¼ cup of strong espresso coffee and set aside to cool. Sift the flour and 1½ tablespoons of finely ground coffee powder onto a wooden work table to create a mound. Make a well in the center and add the egg yolks, whole egg, cooled espresso coffee and a pinch of salt. Using a fork, incorporate the flour into the other ingredients. Knead vigorously for 15 minutes, until the dough compact and elastic. Let rest for 30 minutes under a glass bowl or in a covered container.
To roll and cut dough by hand: After the resting period, roll out the dough using a long rolling pin into a large thin sheet. Let dry on a cotton tea towel, 15 to 30 minutes. For tagliolini, cut the pasta dough into 1/8-inch strips. Set aside.
If using a pasta maker: Follow the manufacturer’s instructions to roll out the pasta dough. Cut the dough into 1/8-inch strips for tagliolini. Set aside.
Artichoke Sauce: Purée the artichoke hearts using an immersion blender (add ¼ cup of the chicken broth if needed to blend smoothly) and set aside. Heat the olive oil in a large skillet over medium heat. Add the garlic and parsley and sauté for 1 minute. Add the puréed artichoke hearts and season with salt and pepper. Cook for 1 minute. Add the broth or water and bring to a boil, then remove the skillet from the heat.
To cook the pasta: Bring 5 quarts of water to a boil in a large pot over high heat. Add the pasta first, then 2 tablespoons of coarse sea salt. When the water begins to boil again, cook the pasta for about 2 minutes, or until the pasta is “al dente” or firm to the bite (not soft).
Meanwhile, melt the butter and pour it into a ceramic or glass bowl (or place the butter in the bowl and melt in the microwave). Using a spider or strainer, remove the cooked pasta from the water and transfer it to the bowl and toss to coat with the butter. Add 2 tablespoons of Parmesan cheese and toss again. Add the pasta to the Artichoke Sauce off heat. (Do not cook.) Toss to combine. If the pasta seems dry, add 1 to 2 tablespoons of hot tap water.
Arrange the pasta in pasta bowls and sprinkle with chopped fresh mint leaves and additional Parmesan cheese. Serves 6.