UPDATE FROM OUR BRUNO’S OF BROOKLYN FAMILY TO YOURS Effective Tuesday MARCH17, 2020
March 16, 2020
The Bruno's Arborio Rice Thanksgiving Turkey Stuffing Live on ABC7
November 21, 2019
Bruno's of Brooklyn Celebrating a Milestone........Raised $17K for Barbara's Friends......Received the "Key to the City of Fort Myers&quo...
October 29, 2019
Join Our Family For the Holidays.....Buon Natale e Buon Anno!!!!
October 28, 2019
A Look Back at our October 21, 2019 "Cigars, Sips and Sustenance Cigar Dinner".
October 22, 2019
Bruno's of Brooklyn Does Karaoke Night Right!!!!
Happenings at Bruno's of Brooklyn..........
July 15, 2019
Let's Cook Kids!!!
July 12, 2019
Love our Red Sauce, Roasted Peppers, Cerignola Olives, Mushrooms, Artichokes, Sicilian Olives, Giardiniera and Signature Dipping Oil....Check Out Our...
May 1, 2019
A Look Back at our January 28, 2019 "Cigars, Sips and Sustenance Cigar Dinner".
December 16, 2018
Because you asked.....Bruno's Delivered! Make fresh pasta like the pros at Bruno's right at home. Follow our step by step in depth family recipe below...
Learn to make "Fresh Pasta" Bruno's Style!!!
August 21, 2018
August 8, 2017
In case you missed it check out Chef Cal preparing his Puttanesca Sauce...savory and never disappointing!!! fuggetaboutit!!!
Recipe for your reference: "Puttanesca Sauce"
-3 tablespoons organic first cold press extra virgin olive oil
-sea salt to taste
-corse ground black pepper to taste
-3 cloves of garlic sliced
-2 anchovy fillets
-1 16oz. can San Marzano whole plum tomatoes
-2 tablespoons capers
-1/4 cup oil cures olives *remove pit*
-2 oz. FRESH oregano chopped
-2 oz. fresh parsley chopped for garnish
-1 lb. fresh parpadelle pasta or any long pasta
Bring pot of water to boil and salt it.
Heat 3 tablespoons olive oil with garlic and anchovy fillets in skillet over high heat until garlic is browned and anchovy fillets have melted into oil
Add plum tomatoes and crush with a fork. Add salt, pepper, capers and olives and fresh oregano and let simmer about 10 minutes.
Cook pasta, stirring occasionally. Drain quickly and toss with sauce. Plate and garnish with parsley.
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