Little Italy Recipes

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LITTLE ITALY

This Manhattan cocktail variation from Audrey Saunders of Pegu Club in NYC starts with rye and vermouth, then adds Cynar amaro to appealing effect.

Provided by Kara Newman

Categories     Drink     Cocktail     Whiskey     Vermouth

Yield Makes 1 cocktail

Number Of Ingredients 4



Little Italy image

Steps:

  • In an ice-filled mixing glass, combine all the ingredients except the garnish. Stir well, and rain into a chilled coupe glass. Garnish with the cherries.

2 oz [60 ml] rye whiskey
¼ oz [20 ml] sweet vermouth
½ oz [15 ml] Cynar amaro
2 Luxardo maraschino cherries, skewered on a cocktail pick, for garnish

THE LITTLE ITALY (MANHATTAN WITH APEROL)

Provided by Food Network Kitchen

Categories     beverage

Time 5m

Yield 4 servings

Number Of Ingredients 5



The Little Italy (Manhattan with Aperol) image

Steps:

  • Stir together the bourbon, sweet vermouth and Aperol. Pour into 4 rocks glasses filled with ice. Garnish with a maraschino cherry.

10 ounces (1 1/4 cup) bourbon or rye
3 ounces sweet (1/4 cup plus 2 tablespoons) vermouth
2 ounces (1/4 cup) Aperol
Ice
4 maraschino cherries

LITTLE ITALY MINESTRONE SOUP

Make and share this Little Italy Minestrone Soup recipe from Food.com.

Provided by ButterflyVioletta

Categories     European

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 21



Little Italy Minestrone Soup image

Steps:

  • In a large stock pot, melt butter over low heat. Add onion, carrot,.
  • celery and oregano. Cook, covered, until vegetables are soft but not.
  • browned, about 20 minutes.
  • Add flour and stir to form a paste. Add garlic, chicken stock, marinara.
  • sauce, potato and tomatoes. Raise heat and bring mixture to a boil.
  • Add zucchini, yellow squash, chick-peas, salt and pepper. Reduce heat.
  • to medium-low and simmer, uncovered, for 20 minutes.
  • Stir in romaine, basil and 1/4 cup Parmesan cheese. Remove from heat and.
  • let cool to room temperature. Refrigerate for 12 to 24 hours.
  • Reheat soup over medium-low heat. Meanwhile, cook pasta according to.
  • package directions.
  • Divide pasta among individual serving bowls and ladle hot soup over pasta.
  • Serve with Parmesan cheese.

2 tablespoons butter
1/2 cup diced onion
1 medium carrot, diced
1 stalk celery, diced
1/2 teaspoon dried oregano
1 teaspoon flour
1 garlic clove, peeled and minced
4 cups chicken stock
2 cups marinara sauce
1 small baking potato, diced
2 plum tomatoes, diced
1 medium zucchini, diced
1 yellow squash, diced
1/2 cup canned chick-peas, drained
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 romaine lettuce leaves, diced
1/4 ounce fresh basil leaf, chopped
1/4 cup grated parmesan cheese, plus some
parmesan cheese, for garnish
1/2 cup tubetti pasta

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