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Speaker 1: Ruthie's Table four presented by Sky. So we because we

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Speaker 1: started out by talking, we'll come back about your mother's lasagna.

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Speaker 1: And I'm really interested in that because I think, again,

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Speaker 1: lasagna to every Italian is probably not even town to

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Speaker 1: town or but basically house to house and the pride

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Speaker 1: of so many times and I'd asked somebody from how

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Speaker 1: do you make your li minchello? To living in Tuscany

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Speaker 1: and going and wanting to make a porquetta and being

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Speaker 1: told I said, oh, I know how to make this.

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Speaker 1: You don't have to teach me. And then I tell

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Speaker 1: them they go, oh no, no, no, no, no no,

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Speaker 1: we don't do it that way. That's how we cook it,

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Speaker 1: you know, in another town literally two miles away. So

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Speaker 1: that kind of personalization of talking about your mother's cooking. So, Lazanna,

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Speaker 1: what were meals like in your household? If you it

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Speaker 1: was the three of you, your sister and your mother

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Speaker 1: and you, And when she spent?

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Speaker 2: But did she work? Did she have another network?

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Speaker 3: She worked exactly? And I often say that too because

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Speaker 3: my mother has three brothers and came from lived in Whitestone.

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Speaker 3: Her father was a bricklayer and her mother was a

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Speaker 3: stay at home mom and the boy. You know, her

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Speaker 3: two older brothers went to college. She was really kind

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Speaker 3: of expected to be a secretary, get married. That was like,

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Speaker 3: you know, of the time. And her younger brother, uncle Tony,

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Speaker 3: to your point, started in nineteen sixty three as a

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Speaker 3: dishwasher at the Palm and eventually became the head chef

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Speaker 3: of the whole company. And he would work at like

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Speaker 3: at the Palm, washing dishes at night, and work at

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Speaker 3: Giodono's Italian restaurant in Manhattan. So he was he was

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Speaker 3: teaching himself. So food was very important, but food for

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Speaker 3: us and to your point too, they both cook lasagna

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Speaker 3: and very and it's different.

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Speaker 1: Yeah, I mean I haven't actually had a lasigna with

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Speaker 1: sausage meat. That's you know, you can think of the bolonnaise,

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Speaker 1: which might you know, and then the ones who don't

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Speaker 1: put any meat in at all, and different.

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Speaker 2: I have a daughter in.

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Speaker 1: Law who is really you know, really makes a great lasagna,

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Speaker 1: and so she was sick and I thought, you know,

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Speaker 1: I said to the kids and everybody, just being me,

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Speaker 1: I said I'll make a lasagna and bring it up

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Speaker 1: and was like maybe not you know, maybe not worthy.

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Speaker 2: It was like Okay, I'm back. This is fine. So

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Speaker 2: people are very very special about their.

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Speaker 3: They fight about it.

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Speaker 1: Do you remember this is This was two sisters, younger brother. Okay, so,

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Speaker 1: so what was That's I'd love to hear more about.

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Speaker 3: The phone because I can tell you the difference because if.

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Speaker 2: You want to, we don't have to.

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Speaker 3: He somewhat interesting because you know my mother, They're all

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Speaker 3: so my mother has said, and we lived and breathed

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Speaker 3: her Italian. So her Italian was Neapolitan. It was fresh

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Speaker 3: pasta plum, tomatoes, garlic and onions, chopped fresh, sauteed and

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Speaker 3: olive oil in the base of in the in the

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Speaker 3: base of the sauce, the Italian American version saute tomato

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Speaker 3: paste and dripping some meat balls and sausage. Shewn browning

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Speaker 3: with a little sugar brown paste and adds to the

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Speaker 3: tomato sauce. Her brother Anthony as she calls, and we're

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Speaker 3: like uncle Tony.

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Speaker 2: She's like Anthony. He she gets them in here for

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Speaker 2: lasagna bacof.

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Speaker 3: So hers makes a very thick sauce. She was, I

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Speaker 3: do not use bechamel as my brother Anthony does. I

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Speaker 3: use ricatta, mozzarella and lots of parmesan cheese throughout the

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Speaker 3: layers of lasagna. So it takes so her cooking that

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Speaker 3: like when she would cook a lasagna, it meant that

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Speaker 3: something very special was happening. It was Christmas was a

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Speaker 3: celebration because it took her a lot of work, and

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Speaker 3: she was solo, like we were not in there with her.

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Speaker 3: She really was like her thing and we kind of

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Speaker 3: bowed to it, and we were.

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Speaker 2: All so excited. Did you have a preference? Do you

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Speaker 2: have one?

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Speaker 1: Oh?

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Speaker 2: You make lasangna yourself?

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Speaker 3: No, I don't, don't. Were you know I should? I don't. Yeah,

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Speaker 3: I think I had my mom's.

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Speaker 2: Yeah, of course, because she heard this and she.

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Speaker 3: Was like, though recently I had my uncle. He was

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Speaker 3: visiting us, and I said, Uncle, Tonia, can you please?

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Speaker 3: And I cooked it with him.

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Speaker 1: Yeah.

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Speaker 3: We were in the kitchen and I cooked it, you know,

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Speaker 3: with the sausage and stuff like that, and that What

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Speaker 3: was super special about that was I asked him and

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Speaker 3: it was just he and I in the kitchen cooking lasagna.

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Speaker 3: This is maybe four or five summers ago. And again,

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Speaker 3: having spent so much time in kitchens with people that

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Speaker 3: I work with, that connection of food and cooking and

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Speaker 3: then enjoying it and tasting it along the way, as

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Speaker 3: we did that night at a brook alone.

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Speaker 1: It was incredible.