View allAll Photos Tagged RedSauce
Open-faced meatball sandwich smothered with homemade spaghetti sauce on Italian bread.
Served at the Italian Pie Shoppe
1438 Yankee Doodle Road
Eagan Minnesota
Rocco Restaurant was founded on Thompson Street in Greenwich Village by Rocco Stanziano in 1922. This old-school Italian 🇮🇹 restaurant was known as a mob joint and also attracted a celebrity clientele over the years including Marilyn Monroe &Joe DiMaggio, Johnny Depp and Robert De Niro. Mario Batali also worked at the restaurant as a chef. Sadly, this family-owned restaurant was forced to close in 2012 after its landlord raised its rent from $8,000 a month to $18,000 a month. The storefront was taken over by Carbone, an Italian-American restaurant in 2013 owned by Mario Carbone, Rich Torrisi and partner Jeff Zalaznick who remodeled the interior but left the remnants of original neon signage from Rocco’s and added in neon the words “Carbone and “Wines Liquors” (swipe left for 2nd photo).
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Let us know if you have eaten at Carbone (we have not but did dine at Rocco’s) as it is expensive and notoriously difficult to get a reservation.
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#storefront #italianfood #redsauce #jamesandkarla #disappearingfaceofnewyork #italianfoodie #italianfoodlovers
Gino's at Lexington Avenue near 60th Street on the Upper East Side was opened in 1945 by Gino Circiello. It specialized in moderately priced #Italian #food and was known for its tomato-red wallpaper printed with 314 leaping zebras. Ed Sullivan and Frank Sinatra often dined at Gino's aka Gino of Capri. Gino passed away in 2001 at age 89 and his long-time waiter, Salvatore Doria, took ownership of the restaurant along with the chef, Michele Miele. Sadly, they were forced to close the #restaurant in 2010 when their rent was increased by $8,000 a month to over $30,000 and health-care costs of their employees also increased. A cupcake cafe took its place. #storefront #uppereastside #disappearingfaceofnewyork #redsauce #gentrification
Pepperoni and Formaggio brand fresh mozzarella on cute little rolls with dried Italian style herbs. Styled by Kimberly Rosado, lit and photographed by James G.Riley.
i dressed the greens with a vinaigrette and distributed them all over the top of the bread when it came out of the oven. i really liked that chinese restaurant kind of thing wafting up when the vinegar hit the hot pizza.
Italian sausage, pancetta, pepperoni, cheese, and red Bellezza sauce
Served at Villa Bellezza Winery
Pepin Wisconsin
Saturday June 6th 2020
Hand illustrated card printed in dark red archival quality ink onto super thick, 365gsm recycled kraft card.
Hand drawn 'ketchup' design for mums or mothers day. Personalised with individually hand lettered names.
© Alexandra Snowdon 2013
Quality prints, greeting cards and products can be purchased at >> kaye-menner.pixels.com/featured/hot-cravings-by-kaye-menn...
Tabasco Pepper Sauce made in USA by Mc.Ilhenny Co.
An amazing pepper or chili sauce photographed on a background of warm colors with a red pepper and a haze of smoke. A piping hot or smoking hot still life photograph.
THE FINE ART AMERICA LOGO WILL NOT SHOW ON PURCHASED PRINTS OR PRODUCTS.
Margherita Pizza
- tomato, mozzarella, basil.
Yo, Mama! Oooohhhh.... this was some pizza. It is a classic, but Motorino somehow elevated to a new level. Unbelievably good!
Please take a look at the entire Motorino picture set.
This pizza was topped with Sausage, Pepperoni and Canadian Bacon. It was delicious and a great meal to share with the coworkers
Purchased from and delivered by the Ole Piper Inn
Rosemount MN
Brussels Sprout
- smoked pancetta, garlic, mozzarella, pecorino.
Lights out good! I still prefer red pizza, but this pie was excellent.
NB: Motorino menu describes this pizza as "BRUSSELS SPROUT", which is how I spelled it in the image description. That said, "Brussel Sprouts" seems to be used a lot more often in the US - so I did choose that spelling for the image title.
Please take a look at the entire Motorino picture set.
I know the french are known for their romantic stories, moments, places, etc. But don't you forget, the Italians are possibly ( actually I completely trust them) the best lovers in the world. WHY? " The way to a man's heart is through his stomach" ;)
Cooked and plated by yours truly :)
And yes, for those who thought Pasta is French : en.wikipedia.org/wiki/Pasta
Enjoy your week everyone.
+1 in comments.
The 'Architect' (formerly the 'County Arms'), Castle St., Cambridge [52.212024, 0.113116]
Scaled to 1000px ~ Please contact for large size and high resolution availability. Thank you for viewing.
Getting the food in the mouth is hard to do. It is way easier to get it all over everywhere else.
edited with CameraBag 2.0 desktop, 1959 style
Recipe:
1 head white cabbage, leaves separated. washed and dried (I also shredded some purple cabbage and added it to the braise then used it to garnish)
1 cup cooked brown rice
1/2 cup TVP
1 cup minced braised seitan (see below)
1 cup and 1/4 cup red wine
1/4 cup red grapes, halved
1 cup sliced white mushrooms
1/4 onion, minced
vegetable broth
2 tsp parsley, chopped
1 cinnamon stick
Salt and pepper
EVOO
Saute the onion and mushrooms, parsley in a little EVOO. Add the TVP and 1/4 cup red wine. Mix and set aside.
Place 1 cup red wine in a sauce pan with the cinnamon stick and add the grapes- add a little salt and heat. Add 1 cup seitan and braise 15 minutes or more. Remove from pot and mince.
Add the seitan to the TVP - add the rice. Seaon and adjust to taste with salt and pepper. Combine well. Stuff and roll your cabbage leaves. Place in steamer and steam 15 - 20 minutes until cabbage is a la dente.
Serve with red sauce or marinera (previous recipe).
Feeds 4.