Frank Cullotta's Greatest (Kitchen) Hits: A Gangster's Cookbook
By Frank Cullotta and Dennis N. Griffin
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About this ebook
The mobster portrayed in Casino “swaps his gun and fedora for an apron and chef’s hat and shares the recipes for some of his favorite dishes.” —Nicholas Pileggi, #1 New York Times–bestselling author and screenwriter of Casino
Includes over 40 color photographs
Frank Cullotta was best known for his exploits as an associate of the Chicago Outfit and his role as Tony Spilotro’s enforcer and street lieutenant in Las Vegas. However, he had another interest besides crime. He loved to cook. In this book he shares some of his favorite recipes for your eating pleasure.
Dennis Griffin first met Cullotta in 2005, and the two became close friends and co-authors of four books, including the bestseller The Rise and Fall of a 'Casino' Mobster. As Cullotta’s health failed, he was determined to bring their final collaboration into the world. The result is this collection of anecdotes, photos, and recipes—from the pizza served at the Las Vegas restaurant Cullotta opened (using stolen money) in 1979 to the mostaccioli his mom made and much more.
“I have known Frank Cullotta since he served as a technical consultant for the movie Casino. Frank’s reputation is primarily that of a master criminal and an enforcer for Chicago Outfit mobster Tony Spilotro. While that is true, he also had a softer side that few people knew about. He loved to cook . . . If you like to prepare and eat delicious meals, this is the book for you.” —Nicholas Pileggi
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Frank Cullotta's Greatest (Kitchen) Hits - Frank Cullotta
Frank Cullotta’s
Greatest (Kitchen) Hits
A
GANGSTER’S
COOKBOOK
By FRANK CULLOTTA and DENNIS N. GRIFFIN
WildBluePress.com
FRANK CULLOTTA’S GREATEST (KITCHEN) HITS published by:
WILDBLUE PRESS
P.O. Box 102440
Denver, Colorado 80250
Publisher Disclaimer: Any opinions, statements of fact or fiction, descriptions, dialogue, and citations found in this book were provided by the author, and are solely those of the author. The publisher makes no claim as to their veracity or accuracy, and assumes no liability for the content.
Copyright 2020 by Frank Cullotta and Dennis N. Griffin
All rights reserved. No part of this book may be reproduced in any form or by any means without the prior written consent of the Publisher, excepting brief quotes used in reviews.
WILDBLUE PRESS is registered at the U.S. Patent and Trademark Offices.
ISBN 978-1-952225-40-6 Trade Paperback
ISBN 978-1-952225-39-0 eBook
Cover design © 2020 WildBlue Press. All rights reserved.
Cover design by Villa Design
Interior Formatting by Elijah Toten
www.totencreative.com
Table of Contents
ACKNOWLEDGEMENTS
INTRODUCTION
ITALIAN
Upper Crust Pizza and Pizza Dough
Pizza Dough
Braciole With Steak
Braciole
Cavatelli
Italian Grilled Cheese Sandwich
Chicken Cacciatore
Eggplant Parmesan Bake
Fettucine Alfredo
Meatballs
Mostaccioli
Pasta Sauce
Ravioli
Cheese Ravioli Filling
Five-Cheese Ziti Bake
Veal Parmesan
Meatball Parmesan Bake
Eggplant Parmesan for Slow Cooker
Tomato & Pasta Sheet Pan Roast
Slow Cooker Meatball Gnocchi Soup
Manicotti Shells
Manicotti Fillings
Chicken and Peppers
SOUPS
Beef Vegetable Soup
Italian Sausage Soup with Tortellini
Hamburg Soup
Mushroom Stew
Noodle Soup or Stew
Hamburger (Poor Man’s) Soup
Crock Pot Chicken Tortilla Soup
Easy Italian Stew
Broccoli-Cheese Soup
Hearty Italian Sausage Soup
Ham and Cheese Chowder
Pasta Fagioli
SALADS
Macaroni Fruit Salad
Pasta Salad
Artichoke Salad
Carrot-Raisin Salad
Twenty-four Hour Fruit Salad
Chicken Salad
Cole Slaw
Eggplant Salad
Santa Maria Salad
Sparkling Fruit Mold
Watermelon Salad with Feta
Mandarin Salad
BREADS & DESSERTS
Auntie’s German Apple Cake
Baked Custard
Banana Pudding
Bread Pudding with Whiskey Sauce
Cranberry Freeze
Kolacky
Italian Cookies
Cannoli & Filling
Cannoli Filling
Three-step Philly Cheesecake
Wesson Oil Pie Crust
Boston Cream Poke Cake
Sweet Potato Casserole
Apple Walnut Cake
Cream Puffs
Fluffy Dumplings
Potato Dumplings
Fruit Dump Cake
Ice Cream Bread
Pusties
7-up Biscuits
OTHER KILLER RECIPES
Baked Cabbage
Biscuit & Sausage Gravy
Crunchy Turkey Bake
Ham & Cheese Hors d’oeuveres
Cheesy Chicken Casserole with Broccoli and Bacon
Chili Con Queso Casserole
Spicy Mac and Cheese with Chicken
Mac & Cheese
Cheesy Chicken Casserole
Krispy Coconut Chicken
Pork Chops
Chicken Casserole
Stuffed Peppers
Chicken Ruben Sandwich
Easy Creamed Onions
Pierogi Chicken Supper
Fried Irish Cabbage with Bacon
ACKNOWLEDGEMENTS
Listen close. I want to thank my sister-in-law, Pamela Cullotta, and my many friends for their support and for contributing their favorite recipes for use in this book. A special thanks to Faith and Denny Griffin for their help in putting it all together, and to their daughter, Pam Ashley, for proofreading and editing. And to Adam Flowers and Alicia Morse for assembling the photos and doing research. Without their help and support, this book would not have happened.
Frank Cullotta
INTRODUCTION
I am probably best known for my exploits as an associate of the Chicago Outfit and my role as Tony Spilotro’s street lieutenant in Las Vegas; however, I have many other interests. Among them is my love of cooking.
In Frank Cullotta’s Greatest (Kitchen) Hits, I have assembled some of my personal favorite recipes, as well as a collection of mouth-watering dishes recommended by family—including my mother Josephine (Mama Josie)—and friends. Some of the recipes have been kicking around for decades and were modified by the chef. Others are entirely new. So, pick out the ones that stimulate your taste buds and give them a try. And if you happen to put on a pound or two in the process, forget about it!
Frank Cullotta
ITALIAN
When I first moved to Las Vegas in 1979, Leo Gardino and I pulled a couple of burglary jobs. We robbed a total of $68,000 from two houses and decided to put our money together and open a pizza joint called The Upper Crust. This is the recipe for our main dish.
Upper Crust Pizza and Pizza Dough
This pizza was the specialty at Frank Cullotta’s Upper Crust Restaurant in Las Vegas.
Instructions
Prepare pizza dough (see recipe)
Oil a deep-dish pan (2 – 2 ½ inches)
Line the bottom and sides of the pan with the dough and overlap slightly at the top.
In a separate frying pan, pre-cook any meats or sausage to be used until about ¾ done. Remove and place on a towel to absorb any extra grease, then add to the deep-dish pan. Add any other optional ingredients, such as pepperoni, onions, peppers, or black olives.
Add sauce and Provolone cheese. Cook for 40 – 45 minutes (check periodically).
Remove from oven and cover the top with the remaining dough. Slit the top crust in three or four places to allow equal heating.
Cover with sauce and Parmesan cheese and cook for an additional 15 minutes.
Stuffed Pizza
Pizza Dough
This is the way we made our dough back at the Upper Crust in Las Vegas. When I was in prison and later in witness protection, I had a lot of time on my hands and I enjoyed reading. I learned about the legend of pizza, and supposedly, the first person to make modern pizza was a baker in Naples named Raffaele Esposito. He would make his patriotic pie topped with mozzarella, basil, and tomatoes. Those ingredients were the colors of the Italian flag.
Ingredients
1 pkg dry active yeast
1 ½ cup of lukewarm water
4 cups flour
1 tsp salt & ¼ tsp sugar mixed
¼ cup extra virgin olive oil
Instructions
Dissolve yeast in lukewarm water, add salt/sugar mixture
Add flour and mix
On a flour-powdered wooden surface, pour out the dough and knead until smooth and elastic (about 5 minutes).
Put dough in a large olive oil-greased bowl and rub a little oil over the dough and cover with a cloth.
Let it rise in warm place until at least double in size of bowl.
Divide the dough into 2 or 3 equal round balls.
Use rolling pin to roll out pizza dough into 14-16-inch rounds.
Place pizza on round baking tins.
Makes 3 14 to16-inch pizzas
When I was growing up in Chicago, I always looked out for my kid brother, Joe. I visited him and his wife on my last trip to Chicago, and she made this dish for me. Mama Mia! Now Joe is looking out for me.
Braciole With Steak
Ingredients
1 ½ lb. flank steak
1 tsp extra virgin olive oil
1 sliced hardboiled egg
2 tbsp Romano or Parmesan cheese, grated
½ tsp basil
1 tbsp Italian breadcrumbs
1 tbsp pine nuts
¼ tsp black pepper
½ tsp parsley
½ tsp oregano
½ tsp onion powder
2 cloves garlic, chopped.
1 piece of string to tie around steak
Instructions
Place flank steak on board and tenderize with a meat pounder.
Rub some extra virgin olive oil over both sides of the steak.
Arrange egg slices on top of steak.
Mix the remaining ingredients in a bowl and spread on top of steak.
Roll the steak and tie with string to hold it together.
Heat olive oil in large skillet and cook the Braciole until light brown.
Top with red pasta sauce.
Serves 4 – 6
Suggested red wine: Frescobaldi, Luce
Toscano
Beef Braciole
Braciole
This is so good it will make you cry. You’re going to have to invest some time and effort into this recipe, but it is well worth it!
Braciole
Ingredients
4 tbsp olive oil
¼ tsp salt
¼ tsp pepper
¼ tsp garlic powder
1/3 cup Romano cheese, grated.
2 tbsp parsley, chopped.
1 cup breadcrumbs
10 slices eye-of-round beef, pounded thin
Marinara sauce
4 tbsp olive oil for frying beef
Instructions
Mix first seven ingredients in bowl.
Lay beef on flat surface,