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Holiday Recipes & Wine Pairing

Avino's Italian Table

Article by Jim Avino

Photography by Benny Migliorino

Originally published in Patchogue Lifestyle

Nana's Meatballs


1/2 pound beef BEEF

1/4 pound pork

1/4 pound veal

2 cups day-old bread, cubed

2 eggs, beaten

1/4 cup fresh parsley 

2 cloves garlic, minced

1/2 cup pecorino romano, grated

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup extra-virgin olive oil


Soak bread in milk or water. Remove and squeeze by hand.

In a bowl, combine bread, meats, eggs, garlic, cheese, parsley, salt and pepper.

With wet hands, form meatballs. Don't squeeze too tightly.

In a large skillet, heat oil and add the meatballs to the pan. Fry until golden brown on all sides.

You may also cook in the oven or directly in the sauce.

Wine Pairing: Lui Luiano



1 pound lasagna noodles

4 cups tomato sauce

2 cups ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese


Preheat oven to 350 F.

Prepare and cook meatballs and sausage first.

Prepare favorite tomato sauce.

Cook lasagna noodles al dente. Lay noodles out in 13-by-9-inch baking pan.

Spread 1 ladle of sauce in the bottom of pan.

Alternately layer noodles, mixed cheeses and meats until heaping layers.

Top with light sauce and Parmesan cheese.

Bake at 350 F until hot and bubbly, approximately 1 hour.

Cool 15 minutes to set prior to serving.

Wine Pairing: Cesari Amarone

Linguini and Clams

Serves 2


24 fresh hardshell littleneck clams, scrubbed and rinsed

3 tablespoons fresh garlic, chopped

4 tablespoons extra-virgin olive oil

2 cups white wine

3/4 pound linguine, cooked


Heat olive oil in a large frypan.

Add garlic and sauté until yellow, 2 minutes.

Pour the white wine into the frypan. Add the clams.

Cover and cook over medium-high heat until the clams open.

Add cooked linguine and toss until well mixed.

Serve in bowls and top with parsley and toasted Parmesan breadcrumbs, if desired.

Wine Pairing: Calmere Chardonnay