Dining PIX: Padre Figlio

Tony Cerra of Padre Figlio, joined us this morning to kick off September's Dining PIX. He showed us how to make TK RECIPE.

Padre Figlio is located at 310 East 44th Street (btwn 1st and 2nd Aves.), New York, NY 10017. For more on this Italian steakhouse log onto www.padrefiglio.com or call (212) 286-4310.

Don't miss out on CW11's exclusive Dining PIX deal! For the price of only $25, diners will recieve a gift certificate worth $50! Supplies are limited. For more information on this and on all Dining PIX deals, log onto: http://wpix.tribunedeals.com.

Click here to view past Dining Pix RECIPES.

RECIPEs, VIDEO AND PHOTO AFTER THE JUMP...

Mediterranean Style Porterhouse for 2
Ingredients
40 oz. piece of meat
1 tsp. garlic
1 tsp. extra virgin olive oil
Salt and pepper

Directions
1. Add a pinch of salt, a few turns of fresh ground pepper, a teaspoon of finely diced fresh garlic and a teaspoon of extra virgin, unfiltered Sicilian olive oil, creating a very thin coating on the steak.
2. Cook in the broiler.

Broccoli Rabe Affogati
Ingredients
1 head Broccoli Rabe
2 oz. extra virgin olive oil
6 garlic cloves
2 oz. Chicken broth

Directions
1. We start out with a head of Andy Boy Broccoli Rabe, thorougly rinsed.
2. On the side, we'll have a pan with 2 ounce of extra virgin olive oil with six peeled garlic cloves.
3. We then proceed to heat the pan, until the garlic cloves are golden brown, thus emitting an aromatic garlic aroma.
4. We then place the Broccoli Rabe into the casserole and cover it.
5. After the first minute of stirring the broccoli rabe, we then add two ounces of chicken broth. This is a MUST!! Let it continue to cook, stirring it occasionally to effectively "drown" or "affogare", in Italian, the vegetable.
6. Four minutes later, the Broccoli Rabe is both cooked, very tasty and ready to plate as a worthy side dish to the Porterhouse.

Potato Croquettes
Ingredients
2 Idaho potatoes
1 oz. Prosciutto di Parma
1 oz. Mozzarella
1 oz. Parmigiano
Seasoned breadcrumbs
Olive Oil

Directions
1. Upon taking two Idaho potato and rinsing them, we boil them for 15 minutes, adding two small pinches of salt to the water. We then drain the water and easily peel. By then, the skin comes right off.
2. We then take a wisk and smash them up very easily, adding a touch of parmigiano cheese. We then add the one ounce of prosciutto and the one ounce of mozzarella, both finely chopped.
3. In the same bowl we quickly wisk all the ingredients together.
4. We then empty the bowl on a cutting board. We then proceed to gently roll the potato with our hands, applying little pressure from the middle to the end.
5. We then cut four to five croquettes with a knife.
6. We have on the side, some breadcrumbs to which we add a little parmigiano, some flour and one whole egg, beaten.
7. We take the croquette and gently dip it in the flour, then the egg and then the breadcrumb. That's it!!
8. The final step is to have the frying pan with an inch of oil nice and hot, but not boiling.
9. We gently lower the croquettes, one by one and with a medium flame, for about two to three minutes, allow the oil to cook and make the croquettes nice and crunchy.