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Myspace Layouts at Pimp-My-Profile.com /Italian Pride
HELLO AND WELCOME TO:
.. - Get Your Own
CIAO, MY NAME IS TONY AND I AM THE OWNER AND I WILL BE YOUR HOST TODAY. I ENJOY COOKING ALL OF YOUR ITALIAN FAVORITES. I HAVE BEEN COOKING SINCE I WAS A LIL BOY HELPING MY MOTHER AND BOTH GRANDMOTHERS IN THE KITCHEN. MY FAMILY COMES FROM A LITTLE TOWN IN SICILY CALLED VALGUANARA. MY FANTASY IS TO OPEN A ITALIAN BISTRO HERE IN LAS VEGAS, CAUSE THE RESTAURANTS I HAVE SEEN HERE ARE NOT ANYTHING LIKE THE ITALIAN RESTAURANTS BACK EAST. I WAS BORN IN BROOKLYN AND I TELL YOU I MISS THE PEOPLE AND THE FOOD.
SO, SIT DOWN, RELAX AND POUR YOURSELF GLASS OF VINO AND LET ME TAKE YOU ON A TOUR OF TONY'S BISTRO.
TONY'S BISTRO IS LOCATED IN.
JUST LOOK FOR OUR SIGN.
HERE IS A FRONT VIEW OF TONY'S BISTRO
HI IM TONY YOUR CHEF.
THIS IS MY CHEF HAT." CUTE HUH ?
THESE ARE SOME OF MY HELPERS.
HERE ARE OUR WAITRESSES.
HERE ARE OUR COCKTAIL SERVERS.
HERE'S "LUIGI" THE GUY WHO MAKE THE BEST SAUSAGE!
HERE'S "MARIO" OUR FAMOUS PIZZA MAKER.
FOR THOSE WHO CAN'T COOK. TRY THESE. (HA HA)
COMMING SOON - " TONY'S BISTRO COOKBOOK "
WILL ALSO BE AVAILABLE ON CD
HERE ARE SOME OF TONY'S BISTRO DISHES.
YOU WOULD SEE ON THE MENU
PASTA FAGOLI, FETTUCINI ALFREDO, PESTO SAUCE,
LOBSTER FRA DIAVOLO, SHRIMP SCAMPI, ZUPPA DI PESCE,
PASTA POMODORO, CHICKEN MARSALA, EGGPLANT PARMIGIANA
STEAK A PIZZIOLA, VEAL CUTLETS, CHICKEN CACCIATORE,
POTATO GNOOCHI, PASTA ALA VOLKA SAUCE,
LOOK FOR OUR WEEKLY SPECIALS AND THE RECIPIES...
WILL POST IN THE BLOG SECTION..
BON APPETITTE !!!!!
JUST IN CASE YOU DIDN'T KNOW WHAT A ITALIAN IS.
DO YOU KNOW WHAT HE WAS REALLY
TELLING DON CORLEONE?
HE WAS TELLING HIM HOW GOOD
TONY'S BISTRO SPECIAL WAS!!!
HERE IS TONY'S RECIPE OF THE WEEK.
IT'S CALLED AGLIO-E-OLIO AKA GARLIC AND OIL.
" THE GODFATHERS FAVORITE DISH "
YOU WILL NEED THE FOLLOWING:
1/2 CUP VIRGIN OLIVE OIL, 1LB PASTA, 8 CLOVES GARLIC THIN SLICES, 1/8 TSP PEPPER, 1/2 CUP CHICKEN BROTH, 1TBSP CHOPPED PARSLEY, 1/2 CUP BREAD CRUMBS, 1/2 CUP PARMEASAN CHEESE.
THE DIRECTIONS:
PREPARE COOKING YOUR FAVORITE PASTA (SPAGHETTI OR ANGEL HAIR IS MAINLY USED FOR THIS DISH) IN A DRY FRYING PAN TOAST THE BREAD CRUMBS OVER LOW HEAT TILL GOLDEN BROWN, AND SET ASIDE. IN A SKILLET HEAT OLIVE OIL, ADD GARLIC SLICES AND COOK UNTIL GOLDEN BROWN(NOT BURNT). REMOVE GARLIC AND SET ON PAPER TOWEL TO DRAIN. SET ASIDE SKILLET OF HOT OIL AND LET COOL FOR FEW MINUTES. ONCE COOLED, IN SKILLET WITH OLIVE OIL SLOWLY ADD THE CHICKEN BROTH AND RETURN TO FLAME AND ADD PARSLEY AND PEPPER, AND SIMMER ABOUT 10 MINUTES. WHEN PASTA IS DONE DRAIN LEAVING JUST A PINCH OF THE WATER, ADD PARMEASAN CHEESE, THEN ADD THE HOT OIL WITH CHICKEN BROTH, POURING OVER THE PASTA AND CHEESE AND MIX. THEN ADD THE GARLIC CHIPS AND SPRINKLE THE TOASTED BREAD CRUMBS OVER TOP AND SPRINKLE A LITTLE PARSLEY OVER THE TOP AND SERVE...BUON APPETITTE !!
"MAMA MIA MULTI BENE "