Oh man! I hope everyone is prepared for a crazy ride at this year’s Tribeca Film Festival! With an outstanding lineup of events, panels that includes ‘talks’ with producers, directors, talent and costume designers, this year is going to be jam packed. Starting tonight with the kickoff with the annual Vanity Fair Party to the closing GoodFellas night gala with Robert De Niro, Joe Pesci, Lorraine Bracco, Ray Liotta, Paul Sorvino, Jon Stewart, Martin Scorsese, I think we’ll be swept away this week by the magic of film. Btw, let me repeat.. a closing night (f*cking) gala with Goodfellas!!!
If you’re one of the lucky ones who gets to attend the Goodfellas closing party, we wanted to share one of the infamous food scenes with you. Since you’ll most likely grow an appetite after all the gansta-ness and Italian dishes, I wanted to share the recipe from the famous prison scene. Remember that scene where Paulie preps and Vinny cooks, Henry narrates: “He had this wonderful system for doing the garlic. He used a razor and he used to slice it so thin that it used to liquefy in the pan with just a little oil. It was a very good system.” Well, the food cooked throughout the movie and in that particular scene was prepared by Martin Scorsese’s mother Catherine! Preparing all the on-screen food for the film and making a cameo as Joe Pesci’s mom, Mrs. Scorsese parted ways all of her recipes in a cookbook, including the meatball and sauce recipe from the prison scene! Hopefully, you’ll be able to supplement the razor used in the film for a good ole’ classic knife. Because we’re FashFoodies, we obviously had to share the recipe, so hopefully it’ll help you create a GANSTA dinner. Bada bing bada boom.. food!
For meat sauce:
1/2 lb. piece shank of veal, whole
1/2 lb. pork sausage
light olive oil
medium onion, chopped small
5 large garlic cloves or more, whole
6-oz. can tomato paste
2 28-oz. cans Italian-style tomatoes (preferably Redpak brand)
1 lb. ground mixture of veal, beef, and pork
grated Locatelli and sardo cheeses
garlic salt, optional
salt and finely ground red pepper
2 T tomato sauce
bread crumbs if needed for consistency
Sauté sausage and veal in a large pot in olive oil until a little brown. Put aside. Sauté onion and garlic cloves in the same pot until golden. Add tomato paste and 3 paste cans of water to pot. Put tomatoes through a sieve to get rid of seeds and add to pot. Cook on low flame.
When sauce starts to bubble, add salt and red pepper to taste and simmer for a while, stirring every now and then from the bottom up. Don’t put in any oregano; it keeps repeating on you.
Add the large pieces of veal and pork. Cook uncovered until meat comes apart with a fork.
Mix meatball ingredients together and roll into egg-size balls. Put raw meatballs in the sauce — do not fry them. When meatballs float to the top of the sauce (don’t stir until they do), they should be done. Simmer and stir a few more minutes.
Remove pieces of veal and pork, slice, and serve as a side dish with meatballs. Serve sauce over spaghetti or whatever pasta you want.
(Serves two very hearty eaters, with 1 lb. of pasta.)
Win tickets to the closing party here
Main Photo by Tribeca Film Festival