European Stars And Stripes (Newspaper) - October 11, 1986, Darmstadt, Hesse                                Neapolitan fare attracts celebs to Patsy s by John Demers United press International Oey scognam1uo never pushed but he was deeply pleased when is son Sal tossed aside other career plans for a life of slotted veal chops and clams Cassino. The fact that Sal would spend his Days preparing such delicacies Lor the likes of Frank Sinatra barbra Streisand and Dull a Hoffman helped Hla financial prospects considerably. And the fact he was the third generation of Scognamillo la do so at Patsy s made both father and son More than a Bute proud. It was always Lamoy. And ii always Wilt be family said Joey Scognamillo taking a breather after the lunch Lime crush. I was in the Kitchen at the age of 9, and even though i was the Boss s son i still had id do my penance. The things that were taught to me Are the things i m teaching my son to make sure the tradition stays  what lather a leaching son at Patsy s is a deeply Flavoured richly coloured regional cuisine one that waa largely Over looked in recent years during the american fascination with Northern italian dishes and All their artificial Over priced Kin. How neapolitan la hot in the United states with just enough peasant food on each plate to impress diners with its earthiness and just enough elegance to convince them it s Worth a decent Price. Ii is also with centuries of acquired techniques and at least a handful of mysteries a perfect cuisine for one generation to pass on to the next this is the continuation of things that were done and handed Down said Joey Scognamillo it s the feeling of coming Home. Sinatra for instance was Here so Many years he feels relaxed. There s no tension no pressure. And in his words to knows what the food a Fol Laste like before it gets to the  sometimes no doubt Sinatra knows what i dinner will Las i like before he even gets to the restaurant the malt re d at Patsy s keeps a mental list of favorite dishes including Sinatra s lifetime love affair with   my milanese and veal meatballs. The same fist reminds the Maitred that Strete arid loves homemade Ravioli Hollman prefers Rigatoni sorrel no Jackie Gleason is partial to lobster Fra Dia Voso and Gregory Peck goes wild Over panne a Abiata. Sylvester Stallone drops in As soon As he hits new York ready for any of Patsy s Calamari dishes a craving to shares with Leonard Nimby and Dom Delluse Bob Hope nearly always ends up with Nocei Al paste while Uza Minelli saves her love Lor stuffed veal chop Marsala. Celebrity loyalty to Patay is such that they take ii with them wherever they go. Some entertainers flying in from the West coast have their Ude drop uhf to Patsy s before even heading for their favorite hotel. This a the original Neap Teh place mid Scogna Iuo. Everybody we to Home from jfcbut1 this is the classic Kitchen it Good we text a if earthy food there nothing Light re Oarr end when you Jet up from a Meairn a. Ywell fun of you be Eaton Patsy s a Fourett Drearr vow ago Byj Pey  came torn a the in 1323 with ids Moat precious Post scions a aunt ,ashttandthe1arri�ytecip�co8ectton, que Lcuy dubbed palsy by a about everyone the elder soon amp served i Cook water chef a maitre of to a number of italia it restaurants below  his own in Imph in Anjum him Ewt Yte of cooking had larger dig at Patsy s own it8 Pasquale show me kept in daily Tough a Lac Wuh now As a tribute that year but he up unit that  Celebration and itntdu1, though a ring tit of cooking web Book buying pubic. They keep tog it i the far by. People Cam Here at  end Joey scorn Ortto. Now they bring the own   taking Stock of beef by Nancy Harmon Jenkins few York times that old Kitchen standby a can of Stock or a dried Bouillon cube is uncomfortably Sally for Modem tastes. Most brands  glutamate and sail and som list bail As the primary ingredient. Low sodium items have an Unfres taste from the chemicals used. Potassium Chloride Monosam Pordum glutamate Dis odium in Sinate and Dis odium Guan Tate Are common. These Are not dangerous but leave an unpleasant aftertaste. Only health Valley beef Flavoured Broth has an acceptable taste and Low so us it can be found in health food stores. Making Stock a easy make ii in bulk and store in the Freezer in Small containers to have a Salt free. Us fal basis for a soup sauce or Rice dish on hand. Or freeze reduced Stock in ice cube irays then store the Frozen Stock cubes in a plastic bag. For beef Stock use three or Lour pounds of meaty beef and or veal Bones. A boiling fowl we make magnificent Chicken Stock. Onions and Teeka Are essential and carrots parsnips and while turnips add Haver. A selection of herbs Bay leaves dried thyme and fresh Parsley with a dozen or More Black Pepper coma rounds out tha necessary ingredients. Add vinegar to Leach Calecki from the Bones Many recipes recommend skimming Broth in do first stages of cooking for a dear Golden Stock. However if the meats bib first browned in a hot oven for about 45 Page 14 the stars and stripes