I was at a favorite restaurant of mine a while back and I came across a very familiar dish to this one. It was a nice dish, light but very tasty. The flavor of smoked mozzarella really adds an earthy flavor to this dish.
This recipe comes from Chas Celli, who is a very good friend of mine and a great guy. Chas has a passion for good food and great restaurants and we’ve been to many here in New Jersey with our close friends.
I first made this recipe back in the mid 80’s while I was living and working for a short time in LA. I was living and hanging out with my Uncle Pete, a great cook in his own right. I was craving the “old world” flavor of a good cacciatore
For about five years in a row I would head up to Martha’s Vineyard after my show on Labor Day and rent a house with a group of my wonderful friends. We’d have a great time and one of my favorite treats up at the Vineyard was the lobster rolls.
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