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Soprano's Dinner, what to serve

With the new season of the Soprano's starting on Sunday I am looking for some menu suggestions. I would like to make either the Sunday Gravy or Maranara sauce using the recipe found in the Rao's cookbook. Beyond that I'm open to any and all ideas.

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  1. How about an antipasti platter, followed by lasagna bolognese or sausage and peppers, ending with cannolis? Sounds like something I might make that night.

    2 Replies
    1. re: mojoeater

      Interesting timing having the Soprano's return on Easter !

      1. lasagne
        eggplant or veal parmesan
        stuffed shells
        spaghetti and meatballs
        baked ziti
        orechiette pasta with sausage and fennel and or escarole
        shrimp scampi
        baby lamb chops with garlic and rosemary
        mixed green salad
        green beans
        sauteed broccoli rabe with garlic and red chili flakes
        garlic bread
        spumoni
        ricotta cheesecake

        2 Replies
        1. re: hotoynoodle

          This is like the menu from the Gods.

          Just two comments:

          - I would strike the "or" in your seond line and replce with "and". Go for both. Maybe a little chicken parm as well.
          - Orechiette. If you think about all the scenes of Tony in the kitchen eating leftover pasta, it appears he eats rotini, not orchiette. May want to stay true to the Big Guy
          - I am not a big fan of ricotta cheescake, but that a jfood issue i am working on so give me time.

          1. re: hotoynoodle

            I'm making ricotta cheesecake (the one with the latticework on top) this year, but I usually make grain pie, that's my favorite. Had the cannolis last night, just to get warmed up.
            Usually I make homemade Italian heroes with lots of cappicola and salami, slice hot peppers and oil and vinegar. It's weird that it's on Easter so we'll have to get a little fancier, I'm thinking manicotti or ravioli myself.

          2. I would go with a Jersey theme - pork roll, deep fried hot dogs etc. Hoagies - isn't their storefront famous for their sandwiches, that even FBI can't keep coming?

            6 Replies
            1. re: welle

              lol, i grew up in jersey and never saw a deep-fried hot dog in my life.

              1. re: hotoynoodle

                You must be a SoJo Hoto. Up north we had lots of deep fried dogs. Look for the poster "hotdoglover" and read some of his post. He is the absolute authority on dogs in the great NJ area.

                1. re: jfood

                  northwest jersey here. i assumed they must be something from down the shore.

              2. re: welle

                In NJ they are sub sandwiches, not hoagies and pork roll is called taylor ham. You ain;t from Joisey. :-)))

                1. re: jfood

                  I know I'm obvious :) I only learnt about Taylor ham thanks to the CH. Remember in its previous re-incarnation the Taylor Ham thread was permanently featured on the homepage?

                  If Giulliani didn't strike Sopranos being filmed on SI, we'd be talking about NYC foods not Joisey (note jealous tone?) Jfood, would love to hear more NJ suggestions for the Sopranos theme.

                  1. re: jfood

                    actually, in south jersey they're hoagies--probably the philly influence.

                2. The Rao sauce in the cookbook is not the same as the jarred. If you make it you will be disappointed.

                  2 Replies
                  1. re: jfood

                    That blows. I've been so excited to make it.

                    1. re: tomdible

                      I disagree. Granted, I have never been to Rao's restaurant and eaten there, but I have made their sauce multiple times and it's one of the best homemade sauces I've ever had. Very easy too.
                      I suggest you make it anyway. Hey, if you don't like it, you don't like it. But, everyone has their own tastes. :-)

                  2. Don't forget to serve something that would represent 'sleeping with the fishes.'