by Deborah Perugi | Dec 19, 2025 | Fish, Pasta, Recipes
I just made this for friends and unfortunately forgot to take a picture… But I updated the recipe. Enjoy!
Archie’s friend Cinque made his Linguini with Clam Sauce every Christmas. Many years ago (circa 1980), I was there for his Christmas party. You can see me being served in the doorway. Back then I could eat plenty of pasta! Recipe follows.
Updated 12/19/2025
For 4:
Add one bottle clam juice to a pot of water. Add one package linguini and cook until al dente.
Chop 4 cloves garlic, 1/4+ C parsley and grate 1 C of parmesan.
In a large pan, cook chopped garlic in 2T butter and 3T olive oil and stir or 1 minute. Add @2 C chopped clams with their juice and cook a few minutes, then add pepper (and salt to taste.)
While the pasta is cooking, steam about 12 Little Neck clams in their own pan with 1 C water.
Drop undrained cooked pasta along with some water into the clam saucepan and stir. Add chopped parsley (squeeze of lemon?) and transfer directly to a large bowl. Sprinkle plenty of parmesan and freshly ground pepper.
Place in large bowl. Add opened clams and their shells around the side and sprinkle parmesan on top. Serve reserved cheese for table.
by Deborah Perugi | Oct 1, 2025 | Araldo Perugi
Not much to say. I remember sitting here for the photo in the dining room of their house in Brooklyn.
by Deborah Perugi | May 17, 2025 | Chicken, Main Dish, Party
I can’t believe this recipe is not already on our website. I’m going to do my best to write my version. Let me know if you have a variation on this recipe!
1/4 C Flour
4-6 Skinless boneless chicken breast cutlets: 1 or 2 per person
Mushrooms, sliced
1 -2 C. Chicken Broth
Salt and Pepper
1/4 C Marsala
4 Tbs. Butter
4 Tbs. Olive Oil
Add salt and pepper to the flour and dredge the chicken on both sides.
Melt butter and oil in pan, and brown cutlets both sides.
Remove chicken and add mushrooms and some broth
sSalt and pepper as needed.
Add marsala and cook down a bit.
You may add oregano, though I have never used it.
Add back the chicken and heat up and more broth to make a silky sauce.
Serve with risotto, rice or potato or pasta. Any vegetable is great with this dish.
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by Deborah Perugi | Feb 26, 2025 | Main Dish, Pasta, Recipes, Soup
I decided to try something different than the artichoke torte I usually make with eggs. I’m sure there is a similar greek recipe for this but here is my version. It’s perfect for a week night.
3/4 bag frozen artichoke hearts from Whole Foods. Defrosted in microwave 1-2 minutes.
1/4 to 1/2 cup chopped onion
1-2 cloves garlic, minced
1 cup orzo
1 cup chicken broth
salt and pepper to taste
chopped parsley
1/4 cup olive oil
1 T butter
squeeze half lemon
pinch of oregano
Melt butter and add oilve oil to a deep fry pan
Add onions and artichokes and stir
Add garlic and salt and pepper
Add chicken broth and stir, Heat for five minutes
Add orzo and stir, cook until done.
Add juice lemon
Add parsley, more salt to taste
Serve with parmesan and crusty bread
(Recipe can be converted to soup with less orzo and more broth.)
by Deborah Perugi | Feb 15, 2025 | Christmas, Christmas & New Year's, Dolci, Recipes
Making cannolis is fun and easy if you buy the shells and make the filling at home. You will need a pastry bag or plastic bag with a hole cut in the corner to squeeze the filling into the shells from both sides. Great for parties!
_______________From https://www.italymagazine.com/recipe/sicilian-cannoli_____________
Ricotta filling
Drain the ricotta the night before for at least 8 hours to get as much water out of it as you can.
Whisk with the icing sugar, once it is nice and creamy, add the chopped candied fruit (you can also add chocolate chips).
Use a pastry bag to pipe the ricotta into the cannoli shells from both ends. Dust with powdered sugar and deep the two ends in ground pistachio nuts.
Remember to fill the cannoli just before serving them. If you fill them too early, the ricotta cream can get the shell soggy.
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500 grams
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140 grams
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add
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add
- may add a little cinnamon and 1 tsp. vanilla.
by Deborah Perugi | Dec 19, 2024 | Araldo Perugi, Carrara
I found this article through Family Search. Grandpa Araldo Perugi would have been an infant during this time, but it makes you wonder how it affected his father, Attilio, and the marble business. Continue to post here. Then read more on Wikipedia.
by Deborah Perugi | Oct 26, 2024 | Araldo Perugi, Certificates, Family Tree
Family Search sent me an email saying they had some documentation relating to Harold Perugi. This the Certificate of entry June 6, 1910 on the ship Canopie and the Naturalization paper on November 18, 1913.
by Deborah Perugi | Jun 28, 2024 | Archie Perugi, Carrara
I found some old pictures in my dad’s photo book from the time (post 1973) he went to Carrara to visit Almo and Eligio and family. You can see those three plus Almo’s wife and a few of Franco! The other relatives Nancy and I may have met in 1973; a banker cousin and his wife whose house was tiled in multi colored marble inside.
Dad also took photos of Alligio’s grave site. I included a wider view so that we may be able to locate this place.
Archie Family Italy
Archie third from left, then Almo, his wife, and far right is Eligio.
Doorway near Attilio grave
by Deborah Perugi | Mar 31, 2024 | Dolci, Easter, Recipes
I saw this on TicTock on brazzitrattoria. Great for easy Easter dessert! This is his picture. My cake is in the oven!
6 eggs
1 1/2 tsp. vanilla
1 1/2 tsp corn starch
2 cups sugar
3 pounds (48 oz) ricotta cheese
Grease springform pan with spray or butter
Set oven to 400 degrees
Mix six eggs
Add vanilla and mix again
Add corn starch and sugar and mix
Add ricotta and mix again well
(if you use a 2 lb. carton of ricotta, cut the rest of the ingredients by 1/3)|
(converts to: 4 eggs, 1 t. vanilla, 1 t. cornstarch, 1 1/3 c. sugar, 2 lb. carton ricotta
Add 1-2 t. grated lemon if desired
Pour into pan and bake at 400 for ten minutes, then reduce temperature to 350 degrees.
Bake 1 hour then turn off oven and let rest in oven for another hour
by Deborah Perugi | Aug 5, 2023 | Lasagna, Pasta, Recipes, Sauce
1 large can San Marzano tomatoes with juice. (Find authentic San Marzano at Trader Joes, Whole Foods, Wegman’s and World Market.)
1/4 c olive oil
1 garlic clove
2 T tomato paste
fresh basil leaves
Bottle of Passata (purchase at Whole Foods or World Market)
Pour olive oil into saucepan and add roughly sliced garlic clove, brown lightly and remove. Add tomatoes. Break up as they cook into smaller pieces. Add tomato paste to thicken. Crushed red pepper if desired. Cook to reduce sauce. Add basil leaves and continue to cook until done..
Use as a base sauce for eggplant parmesan, Sasage Ragu, Pasta Puttanesca, Cattiatore, pizza, etc.
(Photo to come)
