Historical November 1984 report or notice. Original dates, prices and contacts describe the source period; current availability has not been established.
(Editor’s note: November’s columnist is a familiar face to many neighborhood residents as the Assistant Pastor at St Roch’s and as someone actively involved in the neighborhood While many of us have tasted his expert cooking of hot dogs at the past two Operation Brightside lunch breaks, little did we know that he is also a gourmet chef. Father Campbell returned to the Skinker-DeBaliviere neighborhood after almost thirty years (he cannot be held responsible for leaving—his parents moved away when he was too young to complain), when he was stationed at St. Roch’s in June of 1979. Along with his duties at St. Roch’s, he is the chaplin at CBC High School. Father Campbell also coaches and plays racquetball.) by The Rev. Michael Campbell Many of you may be asking, what right does a cold-hearted Scotsman have pushing off Italian recipes on the unsuspecting public? I respect your skepticism and assure you that I offer these only after many years of rigorous research into the fine art of Italian cooking.
My lengthy investigation was conducted according to the standard “Participant-Observer Method.” This demanded that I spend years on the restaurant trail in painstaking pursuit of the perfect balance of ingredients. (Does that sound like a good enough reason to go out to dinner so often?) Below I respectfully submit findings from Phase I of my study! SPAGHETTI ALLA CARBONARA (Combination of Ham and Eggs from Roman Cooking) Cook spaghetti as directed on package, about 5 minutes before it is cooked take 4 slices of Panchetta Ham and dice into small pieces and fry gently in a little olive oil for 3 to 5 minutes. Have two eggs at room temperature. Beat the eggs with 2 tablespoons of cream. Drain spaghetti thoroughly and transfer to a warm pasta dish. Add the fried ham (and all the oil with it) to the egg mixture and add 3 or 4 tablespoons of grated Parmesan cheese. Toss with two forks until the eggs thicken. Add fresh cracked black pepper. (Panchetta Ham available at Volpi’s.) SALTIMBOCCA 8 very thin slices of veal (6 x 4 inch) 4 slices of prosciutto ham 1/2 teaspoon dried sage pepper (to taste) 1/4 cup olive oil 1 wine glass of dry white wine 8 pieces of mozzarella cheese (1/2 x 1/2 inch) Salt and pepper the sliced veal (to taste). Take slices of prosciutto and cut in half (width wise). Wrap the ham around the cheese pieces, Rub the sage on the veal, place the ham and cheese into the center of the piece of meat. Roll up and hold in place by spearing with toothpick. Heat the oil in a fairly shallow pan. Add the white wine. Add the veal rolls and fry until golden brown. (Should take only a few minutes, depending on how thin the slice of meat is.) Transfer the veal roll to a warm dish and remove the toothpick. Coat with juices and serve immediately.
Original photograph caption
The Rev. Michael Campbell preparing a meal. Photo by King Schoenfeld. The Times of Skinker-DeBaliviere, November 1984, page 6.
Originally published in The Times of Skinker-DeBaliviere, November 1984.
Read this article in the original newspaper issue.
Original source: SD_Times1984_11.pdf, printed page(s) 6; PDF page(s) 6.
