Anthony's passion for food began at home watching his mother prepare meals for the family. He began working in food service in high school and has not stopped since. He is a graduate of the RI School of Design - Culinary Arts Program and earned his bachelor's degree in Food Service Management from Johnson and Wales University. He has studied Tuscan cuisine in Bologna, Italy.
Anthony has spent 20 years mastering his specialty of Italian cuisine. His accomplishments include being honored as chef of the year by the RI chapter of the American Culinary Federation and acting as chef for President George H. Bush on a visit to Rhode Island.
His proudest achievement to date is his family: his lovely wife Patricia and their three children Olivia, Isabella, and Sophia.
See Below for the Gemelli Pasta Recipe
Mix the ground breadcrumbs, minced garlic, Parmesan cheese, ¼ cup of olive oil, parsley, and salt and pepper in a medium bowl and set aside. On a cutting board, lay out the 4 pieces of beef and cover with plastic wrap. Using a meat mallet, gently pound the beef until it is twice as large as its original size. Remove the plastic wrap and lay 1 piece of thinly sliced lard onto each piece of meat. Then lay a piece of prosciutto on top of the lard. Equally divide the crumb mix into the center of each piece of meat, and gently spread to ½ inch from each edge. Roll each piece of meat into a cylinder shape, making sure to use toothpicks to secure.
In a 5 qt. saucepan heat ¼ cup of olive oil. Place the 4 pieces of rolled meat into the pan seam side up. Allow the meat to sear to a deep golden brown color, and then carefully turn the meat over onto the seam side. Once seared on both sides, remove the meat and set aside.
Reduce the heat to medium and add the diced onions. Cook the onions until they soften slightly. Then add the red wine and reduce by half its original volume. Add the meat back into the pan, being careful not to unroll. Take the can of tomatoes and hand crush each tomato in a bowl. After they are crushed add them to the pan. Finally you will add the beef stock to the pan along with salt and pepper to taste. Bring to a quick boil then reduce to a simmer for approx. 2 hours. Once the beef is fork tender, gently remove all the toothpicks.
View Recipe below or click here to print a pdf.
See Above for the Beef Braciole Recipe
Triple X flour
2 tbsp. olive oil
Place 2 cups of flour into a large mixing bowl. In the center, crack 1 egg and add 2 tbsp. of olive oil. Mix the flour into the egg and olive oil slowly with a fork. Once the dough is formed enough to pick up, move it onto a table/counter to continue kneading. Knead the dough for 5-8 minutes and let sit for approx. 1 hour.
After the dough has sat for an hour, take it out and lay it on counter, flattening it with your hand. Cut the dough in half and place the extra half aside. From here you will use a rolling pin to roll out the dough into a rectangular shape. Switch between the 2 halves of dough as to not overwork the dough at once.
After you have the dough flattened, cut it into ¼ inch strips and set aside. Once the strips are cut, roll them slightly so they are smooth. Fold the strand in half and lay on table. With one hand twist forward, and the other backwards to make a pretzel stick shape. Repeat this for all strands. After all of the pasta is formed, line the pieces up and cut them into 1 and ½ inch pieces.
Bring 1 gallon of water to a boil. If using dry pasta, follow package instructions. If using the fresh gemelli, cook the pasta until all of it is floating. Strain the pasta and place into a large service bowl. Ladle half of the pan sauce into the pasta and toss. Place the beef on top of the pasta and pour the remaining sauce over the beef. Top with grated cheese and fresh chopped parsley.