Louise Antinoro

[dropcap]L[/dropcap] ouiseAntinoro was born into an Italian family and was one of 13 children. With a strong respect for education, a talent for designing and making dresses, and a passion for cooking, Louise was an amazing mother of four children and wife to her husband Anthony.

As her daughter, Anna Fantaci, remembers: “My mother is an inspiration to us, and we hope to have the strength and generosity for which she is remembered.”

Louise is a great reminder of an immigrant woman who came to America to create a loving, prosperous life for herself and the generations to follow, much like many of the women who we serve each day.

Louise Antinoro’s Recipes

Pasta Agio Olio

Ingredients (serves four):

  • Olive oil
  • 5-6 cloves garlic, thinly sliced
  • Red Pepper Flakes to taste
  • 1 pint cherry tomatoes or 2 Medium Tomatoes, chopped
  • 1 lb Linguini or Spaghetti
  • Grated Parmesan or Romano

Instructions

  • 01

    Bring pot of salted water to boil

  • 02

    In small pan, sauté sliced garlic and pepper flakes until garlic turns yellow. Toss in the chopped tomatoes and simmer for 30 minutes.

  • 03

    Ten minutes before the sauce us done, toss pasta into boiling water until done. Drain paste and toss in sauce. Mix and Serve, and top with grated cheese, if desired.

Eggs in Tomato Sauce

Ingredients (serves four):

  • (2) cloves garlic
  • (1) 28oz can crushed tomatoes
  • 2 tbsp olive oil
  • Salt and pepper
  • 6-8 eggs
  • Grated Italian cheese (optional)
  • Toasted country bread

Instructions

  • 01

    Slice garlic thinly and sauté in oil

  • 02

    When garlic turns yellow, toss in tomatoes

  • 03

    Add chopped basil, salt and pepper to taste

  • 04

    Cover and simmer for 20 minutes

  • 05

    Break eggs into tomato sauce and cover

  • 06

    Cook eggs for approximately 3-5 minutes to taste

  • 07

    Serve with toasted bread, and sprinkle cheese over eggs, if desired

Steak Pizzaiola

Ingredients (serves four):

  • 4 chuck steaks 1″ thick
  • 1 can chopped tomatoes
  • Salt and pepper (or red chili flakes)
  • 3-4 cloves garlic thinly sliced or chopped fine
  • Oregano
  • Oil
  • Loaf of bread as side

Instructions

  • 01

    Sprinkle steaks with salt and pepper to taste

  • 02

    Fry stakes in oil, one side at a time. Turn, and while sautéing, add garlic

  • 03

    When garlic is light brown, toss in tomatoes and top with oregano

  • 04

    Cover and cook for 30 minutes. Serve with crusty bread

Lentil Soup

Ingredients (serves four):

  • 1 large onion
  • 2 tbsp olive oil
  • 4 cloves garlic, chopped
  • 3 stalks celery, chopped
  • 3 carrots, chopped
  • 1lb lentils
  • 1 small (10-14oz) can crushed tomatoes
  • 2 quarts water or chicken stock
  • 1/2 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 bay leaf
  • Salt and pepper
  • (Optional) 1 cup spinach or kale, finely chopped

Instructions

  • 01

    In large pot , heat oil over medium heat

  • 02

    Add onions, carrots, and celery and saute until onion softens (approx. 8 to 10 minutes)

  • 03

    Add Garlic, oregano, basil, cumin, and bay leaf and cook for 2-3 minutes more

  • 04

    Add lentils with tomatoes and liquid (either water or water and chicken stock)

  • 05

    Bring to boil and reduce heat to low and cook for about an hour

  • 06

    If using spinach and or kale, put in, stir and cook until ready (5 minutes for spinach or 10 minutes for kale)

  • 07

    Season to taste with salt and pepper. (Removes bay leaf before seasoning)