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Boss of His Sauce
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Grissini restaurant in Englewood Cliffs has a first-rate executive chef in Alberto Leandri, but some things owner Tony DelGatto, 71, insists on doing himself, like making the tomato sauce he learned as a boy helping his mother cook...
This sauce starts with oodles of sauteed garlic, many big cans of San Marzano tomatoes, and lots of seared meat, including pork spareribs and an entire eye round of beef. DelGatto makes gallons of it once a week, stirring and stirring. The aroma alone is intoxicating, but more about that tomorrow...
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