[Karkarius]

These men were not the guys to go to for ethics advice but supposedly they were great cooks...


Al Capone's Sicillian Meatloaf

1/2 lb. tablespoon olive oil
1/2 lb. ground beef
1/2 lb. ground pork
3 tablespoons seasoned Italian bread crumbs
1/2 large onion, finely diced (@ 1/2 cup)
1 egg, slightly beaten1 tablespoon chopped Italian parsley or 1 teaspoon dried
3 tablespoons freshly grated romano or parmesan (1 oz.)
4 oz. canned tomato sauce + 3-4 oz. for topping
1/8 teaspoon marjoram
1/2 teaspoon Worcestershire sauce,
1/4 teaspoon black pepper
1 hard boiled egg, cooled, peeled and cut in half lengthwise
1 1/2 oz. sliced prosciutto, salami or ham
2 oz. sliced provolone, cut in 1 1/2 inch strips Preheat oven to 350 degrees. Lightly coat
a loaf pan @ 8 1/2 x 4 x 2 1/2 inches with olive oil.

In a large bowl, combine all ingredients except the 3 ounces tomato sauce, hard boiled egg,
prosciutto and provolone, and mix well (this is done easily with your hands).
The mixture should hold together but not be hard.
Adjust the consistency if needed by adding either bread crumbs or tomato sauce.
Divide mixture in half.
Put one half of meatloaf mixture into the prepared pan, shaping to fit and flattening
slightly. Cover with slices of prosciutto, and place the egg halves in a row horizontally
on top of the prosciutto, cut side up.
Layer the provolone strips over the egg halves and extend cheese to cover almost to the
edges of the meatloaf. Top with the remaining half of meatloaf mixture and seal halves
together, covering the filling.
Bake 30 minutes.

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Bugsy Siegal's Meatballs


2 pounds of meat mix (ground beef and turkey, or either alone)
2 eggs
1/2 cup bread crumbs
Garlic to taste, in form of fresh cloves or jarred and minced
1/2 cup parsley, chopped
1/2 cup grated Romano cheese (or more, to taste)
Salt, to taste
Black coarse pepper, to taste
3-4 teaspoons virgin olive oil or vegetable oil (for skillet)

Mix ground meats together. In separate container, beat eggs until blended. Combine eggs and
meat. Then add bread crumbs, garlic, parsley, Romano cheese, salt and pepper. Combine well.
Heat oil to hot, not burning, in skillet on stove top.
Form meat mixture into balls. Goodman prefers 1-inch meatballs, though some like 2-inch
meatballs. Put meatballs in skillet until thoroughly cooked, turning each over so that all
sides are lightly browned.

Serve meatballs on spaghetti or rice, or just by themselves.

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Paul Vario's Oven Penitentiary Sauce With Sausage

1 pound mild or spicy Italian sausage
1/4 cup olive oil
6-8 cloves of garlic (about 2 tablespoons)
Two 28-ounce cans peeled plum tomatoes with basil, drained, reserving juice
12 large basil leaves, tom in large pieces, or 1 tablespoon dried
1/4 cup finely chopped Italian parsley or 2 teaspoons -1 tablespoon dried parsley
1 cup dry red wine
1 teaspoon each salt and pepper
Grated Parmesan or Romano cheese
Fresh Italian bread slices
1 pound pasta of your choice, cooked and drained

Preheat the oven to broil. Poke sausages allover and place on baking sheets covered with aluminum foil. Grill sausages, turning when browned, 10-15 minutes, until barely cooked.

Reduce oven heat to 350 degrees. Add all remaining ingredients to a large baking pan and mix very well. Place pan in oven. Cook 15 minutes (but watch your back!). Add sausages, and continue cooking, skimming off, any grease that rises to the top, for 45 minutes or until sauce has thickened and sausage is tender. Serve with 1 pound cooked pasta if you can, and fresh bread to sop up the sauce, or just bread if you can't get to a stove to boil the pasta.

Notes and Tips: You don't have to cook the sausages through because they'll finish baking in the sauce. And if they're not fully cooked, they'll add fat and flavor to the tomatoes.

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The Clemenza Sauce From "The Godfather"

Fry some garlic in a little olive oil, add da tomatoes and tomatoe paste, some nice sausage and meatballs, a little sugar, some red wine and fry it till it's done

Don Charliony Special

Meat Balls
A Tin of plum tomatoes
1 Red pepper
2 Cloves of Garlic
1 Onion
Basil
Olive oil
Coriander
Pinch of chilli
Dry Red Wine
Spaghetti

Fry the meatballs and leave dem on the side, cut up the garlic and onion and fry in the olive oil for about 5 minutes, finely chop the pepper and add that with the tomatoes, chili, basil,Tomatoe paste and meatballs, until boiling , at the last minute add wine to your taste and serve with spaghetti.

Enjoy

Scott