RAVIOLI OF THE HOMEADE KIND - PASTOSA - Brooklyn, New York

Noodle Pockets Packed with Ricotta.

Oh Ravioli let me sing my praises.

I am surprised it took this long for Pastosa to get a posting on this Blog and this will not be the last I am sure. These are amongst the Best Fresh Home Made Ravioli I have yet to try, Just Perfect. 

Pastosa has been in the Ravioli business since 1966 and this comes as no surprise due to the quality of their product, I wonder how many Raviolis they have sold since then ? 

Well, lets take a walk over to the Ravioliometer and see,... oops it under repair.

These Rav's are Refrigerated and never Frozen, you can of course Freeze them for later use at home but a partial reason to their Deliciosity I believe is that they are made fresh and kept chilled and not frozen. I cannot imagine ever having Frozen Ravioli again, will let you know if I ever do a taste test of course.

As a precaution since Fresh Pasta is a Gummy being the Rav's are dusted in Corn Meal to prevent sticking and easy separation before the Boiling process. Have no fear of consequence as the Corn Meal Dissolves in Boiling Water.

Dont just dump them all in !!! Place them Gingerly in Salted boiling water one at a time.

Just a portion of the "prepared" Foods that Pastosa has on offer. This is always a work to admire as the Menu changes yet stays the same in a conundrum of Delectability. I am still waiting on the return of "JUMBOTTO".

E.T.A. 20 seconds

Approaching Pastosa from New Utrecht avenue. Note an actual pay phone booth in view.

E.T.A. 3 seconds

This photo is unrelated to Pastosa but belongs here. Lard Bread from Frank & Sal's with a Schmear of Cream Cheese. That's right folks, it works.

6/18/14 - The Sicilian Rice Ball is Jumbo sized and filled with Meat, Peas, Cheese and of course Rice which is prepared in Tomato Sauce I believe with some perfectly done Crunchy Breading on the Outside, I heated this at home in my oven and it was Delicious.

PASTOSA WEBSITE

LESKE'S BAKERY 11/14/13 Brooklyn, New York

In all of its Glory, Prosciutto Bread.

On Jamie's birthday I met her after work and got there around 30 minutes too early so called and asked if she wanted any Snack's, I first stopped at a Kennedy Fried Chicken for some Jalapeño Poppers (a favorite of hers) but they were not on the Menu, Jamie told me she was not hungry anyway and there would be Food stuffs back at her mom's. I was Starving so popped into Leske's whose reputation precedes them. while looking amongst the Napoleons, Donuts, Black and White Cookies and such a man entered asking for the "Cheese Bread" and I thought "ooo sounds yummy" whereafter I spied on the cooling racks what appeared to be 4 Loaves of Prosciutto Bread.

I asked "Is that Prosciutto Bread ?"

She replied "Yes"

I replied "I Didn't even know you made that,.. how much ?"

She replied "five dollars"

I replied "Yes Please"

Turned out to be Most Delicious. Moist Bread, Chunks of Salami and maybe Ham and (Heavens to Betsy) Prosciutto with Lots of Cheese which was Oozing out of the Bread in the Baked form, hardened yes but Crunchilicious. This is a Real Italian Winner from a Scandinavian Bakery.

While Jamie was finishing up her work I commandeered the copy machine attempting to replicate more Loaves. No Go.

Leske's Park Slope Location facade captured with an iPhone 4 on the yellow line, during a red light of course.

LESKE'S BAKERY WEBSITE

FRANK AND SALS

This is The Place.
This is also on the corner from where I Live.
This is amongst the last vestiges of the Pork Store on 18th avenue.
This is Italian Food Shopping.
This could give you Agita if you dont pace yourself.

Unbelievable that it took this Long for Frank & Sal's Meat Market & Salumeria for a mention!!!!!!

also, we wanted to keep it secret.

The Lard Bread while containing no Lard is still Absolutely Delicious, more akin to a Prosciutto Bread.

I purchased a pound of Sirloin to make some Korean Bulgogi and watched in amazement as the Artisan Butcher trimmed Steaks and cut them to order, what once was a slab of meat became an artistic statement. I got my Sirloin as is and sliced it at home but the man at the butcher block knew exactly what he was doing.

I never feel right taking photo's inside of Frank & Sal's like they are going to take me out back for being rude but every now and then I have to sneak one with the iPhone. This is the far right of the Deli counter which was topped with Fresh Mozzarella both plain and smoked and some Fresh Italian cheese (Provolone ?) on this day.

An Easter Favorite, The Pizza Rustica.