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Bruculinu, America
Remembrances of Sicilian-American Brooklyn, Told in Stories and Recipes
A popular character actor and an accomplished cook, Vincent Schiavelli has made more than 100 films and television appearances, most memorably in One Flew Over The Cuckoo's Nest, Amadeus, The People vs. Larry Flynt, Ghost and Tomorrow Never Dies. He is the author of Papa Andrea's Table, which won a Columbus Citizens Foundation Literary Award. Schiavelli has written articles on Sicilian cuisine for such publications as Saveur and Los Angeles Times. He lives in Los Angeles.
Bruculinu, America : Remembrances of Sicilian-American Brooklyn, Told in Stories and Recipes
by Vincent Schiavelli
List Price: $24.00 Our Price: $16.80
Hardcover - 336 pages (May 1998)
Houghton Mifflin Co (Trd)
ISBN: 0395913748
Dimensions (in inches): 1.11 x 9.29 x 6.31
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Copyright 1998. All rights reserved
Gourmet's Ann Mendelson named Vincent Schiavelli's Bruculinu, America tops in the families and traditions category of best cookbooks of the year. If you want to add some Sicilian flair to your holiday tradition, try Vincent's Batter-Fried Shrimp (Ammari 'n Pastedda). For more holiday recipes from Houghton Mifflin's cookbooks, see The Perfect Recipe by Pam Anderson, The Complete Italian Vegetarian by Jack Bishop, Garlic, Garlic Garlic, by Linda and Fred Griffith and The Complete Meat Cookbook by Bruce Aidells and Denis Kelly.

Vincent's Batter-Fried Shrimp (Ammari 'n Pastedda)
6 servings

28 shrimp without heads (about 1 pound) 2 large eggs
1/2 cup milk
1/3 -1/2 cup all-purpose flour
8 cups olive oil, for deep-frying
Grated zest of 1/2 large orange
Black pepper

Shell and devein the shrimp. Leave the tail attached as a handle. Beat the eggs and milk together. Whisk in enough flour to achieve the consistency of thin yogurt. Pour the oil into a 6-quart pot, filling it to a depth of about 2 inches. Heat it over medium heat to 350 degrees F. Test by dropping in a small square of bread. It should brown quickly but not burn. Dip each shrimp into the batter and slip it into the pot, without crowding. Fry until light golden, about 3 minutes. Remove and drain on brown paper or paper towels. Sprinkle the shrimp with orange zest and a grinding of black pepper. Serve very hot. Order this Book

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