If you’re off target, just wiggle the blade of the knife to get a feel for where the joint is, then make another cut. If you’re struggling, stop for a second and take a look at what you’re cutting you should be cutting between the bones at the joints, not actually cutting through the bones. When you cut up chicken, or anything for that matter, your knife should glide along. In this case, increase the cooking time by 20 minutes, adding more water or stock as needed to keep the hen covered as it cooks. Best of all, though, is to make this dish with an older hen. It can be made using only chicken breasts, if that’s your preference, but to keep the chicken from drying out, you should cut the cooking time in half, reduce the wine to 1/4 cup and the tomatoes to 3 cups. If you don’t want to cut up a whole chicken, you can buy pieces-get all legs and thighs if that’s what you like. Somewhere along the line-probably on its trip from Italy to America-the pheasant or guinea hen in this dish was replaced by chicken. Rao’s Homemade begins offering soup, bring high-quality ingredients and flavors to another part of your pantry.The “caccia” in cacciatore means “hunt,” so I guess this is chicken hunter’s style. Rao’s Homemade continues to expand their sauce flavors offering Alfredo sauce and also begins offering dry pasta. Rao’s Homemade celebrates 25 years of bringing one of the best-tasting sauces home. Rao’s Homemade continues to develop traditional sauces like Tomato Basil and Sausage & Mushroom. Rao’s Homemade Pasta Sauce Begins to expand, introducing flavors like spicy Arrabbiata and Puttanesca for people to try in their own kitchen. Characteristics that still are central to the product line today. decides to package and sell Rao’s sauce, “so this way I don’t have to say ‘no’ anymore and everybody can have it at home.” Rao’s Homemade Pasta Sauce is born with only the best ingredients and refused to add sugar, tomato paste, water, starches, fillers or color. Tired of saying “no” to people who want reservations, Frank Pellegrino Sr. This begins a career of over 35 years working at Rao’s. became the fourth generation of the Rao’s family to work at the restaurant. The rights were prized family possessions passed from generation to generation.Īt just 12 years-old, Frank Pellegrino Jr. To remain loyal to their “regulars,” Rao’s assigns “table rights” for specific nights of the week or month. Frank Sr.’s notoriety and authentic Italian presence landed him rolls in Warner Brothers’ “Goodfellas” and HBO’s “The Sopranos.”įamed New York Times restaurant critic, Mimi Sheraton, gives Rao’s a glowing 3-star review stating Rao’s serves “wonderfully simple, delicious and honest Italian food, all prepared strictly alla casaligna – home style.” This turns Rao’s into one of the hottest restaurants in NYC. Frank’s emphasis on simple, pure, delicious ingredients vastly improves the perception, taste and healthfulness of southern Italian cuisine. Over the years, Frank emerges as the leader, heart and soul of Rao’s and becomes one of the foremost restauranteurs in America. begins helping his aunt and uncle at Rao’s. The restaurant begins to collect a number of “regulars” from the neighborhood and beyond.įrank Pellegrino Sr.
Charles Rao, who immigrated with his parents from the southern Italian town of Polla, buys a small tavern on 114th St and Pleasant Avenue in an Italian neighborhood of New York CityĬharles’ sons, Vincent and Louis Rao take over Rao’s and manage to keep the business open through the prohibition years.Īfter Louis’ passing, Vincent Rao takes over the family business and begins transitioning the tavern into a restaurant by introducing southern Italian dishes.Īnna Pellegrino Rao begins working with her husband Vincent and brings an expertise in southern Italian cuisine and an elegant style to help the Rao’s restaurant gain prominence.
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