Joseph Iannuzzi - The Mafia Cookbook Revised and Expanded

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SIMON & SCHUSTER

Rockefeller Center

1230 Avenue of the Americas

New York, New York 10020

www.SimonandSchuster.com

Copyright 1993 Joseph Iannuzzi

New illustrations 2001 by Melanie Marder Parks

All rights reserved including the right of reproduction in whole or in part in any form.

The stories in the book are based on real events. In some instances, dates, names, places, and other details were changed to accommdate my recipes.J.I.

S IMON & S CHUSTER and colophon are registered trademarks of Simon & Schuster, Inc.

Library of Congress Cataloging-in-Publication Data

Iannuzzi, Joseph.

The Mafia cookbook / Joseph Joe Dogs Iannuzzi.

p. cm.

1. Cookery, Italian. 2. Cookery, International. 3. MafiaUnited States. I. Title.

TX723 .142 2001

641.5945dc21 2001049582

ISBN: 0-7432-2627-5

ISBN: 978-0-7432-2935-7 (eBook)

J OSEPH J OE D OGS I ANNUZZI was a mobster with the Gambino crime family before teaming up with a deep-cover FBI informant and appearing as a star witness at five major Mob trials. The author of Joe Dogs: The Life and Crimes of a Mobster , he entered the Witness Protection Program after testifying.

M arrone! Fuhgedaboudit! Another cookbook. I must be intelligent. Maybe even smart. Although without these wonderful people in mention, this project would not be completed.

My thanks go out to my two close friends, Tommy Ray and Charlie Howard, for their support literally, and for their encouragement for me to continue writing. Also to my good friend R. D. Walker, thank you for all your time and the use of your computer. More thanks and congratulations to Matt and his lovely wife, Felicia. Id also like to thank Greg and his extremely sexy, beautiful wife Sara, whom Ive had many dreams about. Id like to express my gratitude to my cuz Lou and his lovely fiance, Rhonda, for the use of their kitchen whenever I wanted to perfect one of my culinary delights. Also, thank you, Carolyn Beauchamp, my pretty actress friend, for your contribution. Also I send my best to a good friend, David Wright, and his darling sister Karen from Atlanta, Georgia. Many thank-yous go to some of the staff at Simon & SchusterCarol Bowie, Nancy Inglis, Jonathon Brodman, and Jim Stollerfor their help on the editing and corrections.

Being away from my native town, New York City, I naturally had to make new friends, so I would like to make mention of a few lovelies that helped me suppress my loneliness. Theres the beautiful Sandra with her sensuous lips. Then theres the very pretty blond Julie, who is the only lady that I know of that makes a chicken salad sandwich from a can of Chicken of the Sea. But what a doll she is. Then theres also Norma, the cute chick with a tough little body. I must mention these two hot-looking chicks that have been exceptionally nice to me, Charla and Kelly. Thanks to Ginny and Bill for their patience with me when I needed something typed. Thanks a million for all your friendships.

Id like to thank all the guys in town that know of me and accepted me as their friend: Wiley; Ron; Jonathan and his wife, Debbie; Bobbie; Moe; Tracy Woods (no relation to Tiger); Robert and his wife, Tracie; Glenn; David and his wife, Annie. Also to Ren and Al; remember the Alamo! Last but not least, thanks to Lance and his beautiful wife, Robin, who together look like they both stepped out of Vogue magazine. Thank you all for your friendship.

I would be remiss if I didnt mention Melanie, whom I cherish. Thank you, darling, for the treasured moments we spent together. Ill never forget you, Dear Heart!

For my children:

Sheryl

Debra

Stephanie

Sonja

Joseph III

T HIS BOOK IS DEDICATED TO MY GOOD FRIEND AND COMPARE T OMMY A GRO WITHOUT YOU, THIS BOOK WOULD NOT BE POSSIBLE.

R EST I N P IECES.

T HANK YOU, M ARILYN R ITZ, FOR WALKING INTO THE KITCHEN OF D ONS I TALIAN R ESTAURANT ON S INGER I SLAND, F LORIDA, ON J ANUARY 19, 1981, AND SAVING MY LIFE.

T HANKS A MILLION.

J OE D OGS

More recipes may be found in Cooking on the Lam,

I like to cook. Ive always liked to cook. That is, as long as I didnt have to cook, I liked it. It was when I was made to cook that I hated it, because if I didnt do it theyd either fire me or, later, fire at me.

I learned the hard way. How to cook, that is. When I was a kid my stepfather kicked me out of the house. He was an Irish bastard. So I had to learn quick. You follow me? I think I was thirty-eight or thirty-nine years old when that Irish ____ told me to cop a walk. Just kidding. I was fifteen years old. So I bounced around the pool halls until I was old enough to join the army. I was a GFU (General Flake-Up), so I was constantly on KP. The mess sergeant went out of his way to show me different recipes to cook and bake. Not because he was such a nice and generous guy. Because he was a fat, lazy SOB who wanted me to learn so he could laze around on his fat ass all day.

After the army I got married and divorced and married and divorced and, in the early fifties, somehow found myself in Cleveland, Ohio. I needed a job, so I applied for work in one of the classiest restaurants in Cleveland. The chef who interviewed me laughed like hell when I told him my references and experiences. Joey, the chef said, if you promise me to forget everything youve learned about cooking Ill give you a job. Voil ! I was in. The kitchen. As a saucier.

I learned how to make soups and sauces, and I experimented cooking with brandies and different wines. After six months I figured I had the experience to cook anywhere, even the Big Apple, my hometown. So I stole another car and drove back to New York. (I couldnt very well drive the stolen car that had taken me to Ohio back to New York.) Back in New York: another marriage, another divorce. Oh-for-three.

Anyway, I worked in different diners and restaurants around New York, cooking food and making book. Through my bookmaking partners I got an application to join a very exclusive club: the Mothers And Fathers Italian AssociationMAFIA, for short. Normally you needed a college degree to be accepted, as there were some very intelligent guys in this club. Some could almost read and write. But they let me slide into their club because of my cooking. They said they would learn me the rules and regulations as time went on.