Rao's Classics: More Than 140 Italian Favorites from the Legendary New York Restaurant by Frank Pellegrino

  • Flavored olive oil (page 3)

    from Rao's Classics: More Than 140 Italian Favorites from the Legendary New York Restaurant Rao's Classics by Frank Pellegrino

    • Categories: Dressings & marinades; Italian; Vegan; Vegetarian
    • Ingredients: olive oil; garlic
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Notes about Recipes in this book

  • Pasta and peas

    • jennifer_zzxmky on June 05, 2026

      While I used more pancetta and onions, it came together wonderfully!

  • Linguine aglio e olio

    • stephen_x8p439 on April 29, 2026

      Recipe was unclear and poorly written—it calls for 1 1/2 cups olive oil and tells you only to use a half a cup of it. Doesn’t say what to do with rest. Ultimately I decided to use the half cup of flavored oil and supplemented it with more of the oil as needed. It is a simple meal—and delicious for a basic night and that speaks volumes. I added Parmesan Regianno at the end as I thought it needed a little more saltiness. Don’t skip the anchovies please. You won’t even know they are there—I promise you. Ultimately, I’ll eat again because this is quick and easy and everyone will eat.

  • Grilled branzino

    • VegasCook37 on March 21, 2026

      A great combo with the spicy arugula and fish. Good balance of herbs, lemon and butter. Served with roasted baby potatoes. All done on the grill with foil packets. Make sure to spray or oil bottom of fish if you want skin not to stick. Only changes was didn’t use any tarragon

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  • ISBN 10 1250038243
  • ISBN 13 9781250038241
  • Published Nov 01 2016
  • Format eBook
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher St. Martin's Press

Publishers Text

Rao’s is the legendary, tiny corner restaurant in East Harlem where it’s impossible to book a table: each of the red-checked, cloth-covered four-, six-, and two-tops is reserved for a titan of New York industry, a celebrity, or a major politician. Permanently. Now Frank Pellegrino, the third generation of his family to operate the impossible-to-get-into Rao’s restaurant in East Harlem and founder of Rao’s food products line, goes deep into the history of his family, the restaurant, and America’s love affair with Southern Italian cooking to create Rao’s biggest, best Italian cookbook yet.

This complete cookbook’s 140+ recipes include:

- Linguini Aglio Olio
- Lobster Fra Diavolo
- Eggplant Parmigiana
- Margherita Pizza alla Rao's
- Veal Chops Paillard
- Beef Braciola
- Stuffed Italian Frying Peppers
- Blood Orange and Limoncello Panna Cotta

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