Favorite Recipes: CombatCritic's World Famous Stuffed Artichokes Napolitana

This is my Grandma Sorrentino's stuffed artichoke recipe. My mom and Aunt Mary used to make these for me on special occasions because they were my favorite dish.

Recipe:

2 Large Artichokes

4 Cups Bread Crumbs

4 Extra Large Eggs

1/2 Cup Chopped Parsley

1/2 Cup Diced Italian Salami

1 Tbsp Salt

1 Tsp Pepper

2 Cloves Chopped Garlic

1 Tsp Dried Oregano

1 Cup Extra Virgin Olive Oil

1/2 Cup Grated Parmigiano Reggiano Cheese (parmesan will also work)

Mix the breadcrumbs, parsley, salami, salt, pepper, garlic, oregano and Parmigiano Reggiano in a large bowl, mixing thoroughly. Add the eggs (dont forget to crack them first) and 1/2 cup of the EVO, then stir until the entire mixture is moist (add extra egg, EVO or a little water if necessary).

Cut off the sharp tips of artichoke leaves and wash the artichokes. Stuff every leaf, filling the center (heart) as well.

Place a vegetable steamer in a large pot with just enough water so that it's just above the steamer bottom, bringing the water to a boil. Place the stuffed artichokes in the pot, drizzle with EVO, cover and steam for an hour and a half or until you can pull the leaves out easily.

Place the artichoke in a large dish (one each) and serve. Pull the leaves off with the stuffing attached, hold the leaf, place in your mouth and pull with teeth closed so that the stuffing and artichoke stay in your mouth, leaving only the outer part of the leaf. Toss the spent leaves in a large bowl.

Mangia e stati zitto ... Shut up and eat!

CombatCritic

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Title: Favorite Recipes: CombatCritic's World Famous Stuffed Artichokes Napolitana

Key Words: CombatCritic, TravelValue, travel, value, restaurant, recipe, recipes, favorite, world, famous, artichoke, Napolitana, stuffed, artichokes, salami, breadcrumbs, salame, menu, Yelp, Zomato

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Brooklyn, NY: Superb Pizza Napoletana, Overpriced Beer And Wine ... We're Not In Kansas Anymore Dorothy!

Dellarocco’s Brick Oven Pizza

214 Hicks Street
Brooklyn, NY 11201
Between Montague Street and Remsen Street
Brooklyn Heights
Phone: (718) 858-1010
Website: dellaroccospizza.com

BEST NEAPOLITAN PIZZA I HAVE HAD OUTSIDE OF NAPLES (ITALY), but most expensive beer I have seen in my life. I am torn on my rating for Dellarocco's because the pizza was wonderful with a thin, soft, yet firm dough, perfectly baked with just the right amount of burnt spots from the 800+ degree brick oven. 

The service was excellent. Sabastion, our server, was attentive enough without hovering or interrupting our conversation and the pizzas arrived post haste as they should from an 800 degree oven. The decor is rather modern, sterile, and boring, not what I would expect in a Brooklyn pizzeria.

I ordered a pint of IPA, but am glad I specified a pint because Sabastion, our server, was nice enough to tell me the $6 IPA was closer to a 1/2 pint than a pint. Where we come from a pint of craft draft ale runs $4-$6, so paying the equivalent of $12 a pint is a non-starter in my book. No beer is worth $12 a pint no matter how good it is or where you are ... "We're not in Kansas anymore Dorothy!" Wine is equally overpriced by the glass, although there were several bottles in the $30 range, a more reasonable investment.

The toppings on the "Dellarocco" ($16), smoked Buffalo mozzarella, broccoli rabe, sliced sweet Italian sausage, red pepper, garlic, and basil were reminiscent of pizza Napoletana, not too much, not too little. They even had olio picante (EVO infused with red pepper), the perfect accompaniment to my salsiccia e friarielli pizza ... buonissimo. This is my go-to pizza when in Naples, so my expectations were not high, however, the Dellarocco was THE BOMB folks! 

My wife had the "Zucchini" (also $16) with the same superb dough topped with a wonderful zucchini cream, mozzarella, thinly sliced smoked prosciutto, and extra virgin olive oil. It was also delicious, light and flavorful with just the right amount of ingredients so you could taste each individually.

The pizzas are even the right size for pizza Napoletana (about 13 inches), unusual in the States where most places serve a 12 inch individual pie. An inch makes all the difference folks (I'll leave it at that). Their prices are nearly three times what you would pay for a similar pizza in Naples, but this is NYC (Brooklyn actually) and I have seen prices for an individual pizza ranging from $20 to almost $30, so I do not consider Dellarocco's pizza a bad value. The beer is a different story because I found another place in Brooklyn with several excellent craft draft "pints" in the $6 to $7 range, so stop gouging your customers and lower your beer and wine prices.

CombatCritic Gives Dellarocco's Brick Oven Pizza 8 Bombs Out Of 10 With Deductions For Ridiculously High Beer And Wine Prices ... More Bombs Are Better!

Eight Bombs Equates To:

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Title: Brooklyn, NY: Superb Pizza Napoletana, Overpriced Beer And Wine ... We're Not In Kansas Anymore Dorothy!

Key Words: Dellarocco's Brick Oven Pizza, Dellarocco, Dellarocco's, brick, oven, wood, pizza, pizzeria, Brooklyn, NY, CombatCritic, Napolitana, Neapolitan, value, restaurant, menu, review, Yelp, TripAdvisor, Zomato

Translation for Civilians: WTFO! = "What-The-Fuck ... Over!"