Jennifer Graziano, Renee Graziano & Lana Graziano On ‘How To Use A Meat Clever,’ ‘Mob Wives’ [VIDEO EXCLUSIVE]
Jennifer Graziano, Renee Graziano And Lana Graziano On Their Book ‘How To Use A Meat Clever,’ ‘Mob Wives’
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LANA GRAZIANO: Because we just are!
JENNIFER GRAZIANO: I think itâs just the love of food.
RENEE GRAZIANO: I think women in general are great cooks, I donât just say 'Italian,' but weâre speaking about Italian food therefore Italians are the best today!
JG: I think it’s just an aggression outside of the food, and they just so happen to be talking about it over the food. So as Renee likes to say sometimes they fight over the food or sometimes they fight OVER the food.
RG: You sure you don't work for the FEDs - you got a lot of questions? I'm going to keep it simple: Linguini and clam sauce. You get your linguini you get your clams. You boil your clams, you get the juice you drain them. Then you put a little bit of chicken stock. Make it nice nice put the - help me out.
LG: Parsley. Garlic.
RG: Put the parsley in there some grated cheese some garlic. Throw it together: Mangia!
JG: For me I like the very simple, chicken milanese aka chicken cutlets. Sometimes Iâll eat them plain or sometimes Iâll throw some arugula salad with some fresh mozzarella, red onion and balsamic vinegar or you could make them parmesan. You make them a million ways, those are my absolutely hands down favorite.
LG: I would say the stuffed filet minion, I get to use the meat cleaver! I toast my bread crumbs with garlic and oil and I stuff the filet minion, tie it up, put it in the oven and itâs a delicious meal.â
JG: Well itâs asking other than whatâs in the book, so sometimes she adds fresh mozzarella to that-
LG: Or spinach...
JG: Or spinach inside...
LG: SautÃ©ed mushrooms on top.
RG: Some fingers some toes. [All laugh]
LG: You have to be very, very tough with your staff. You have to make sure the food comes out on time. You have to be all over the restaurant. You have to be hands on 24/7.
JG: Make sure your ingredients are always fresh.
RG: You have to have a great relationship with the people that come into your restaurant as well.
JG: Yeah that I agree with. The patrons always like to see the owner talk to them, sit down with them; know what’s going on in their life. Renee actually used to work-
RG: I’m GREAT at that!
JG: Renee actually used to work at one of Lana’s restaurants, and she was really good at that.
RG: I’m the patron saint of patrons!
RG: Salt, Pepper, Garlic, Onion.
LG: Olive oil.
JG: Olive oil.
RG: A knife!
JG: A cleaver!
LG: Definitely a cleaver.
RG: So you need: Salt, pepper, garlic-
RG and JF: Basil.
JG, RG, and LG [together]: Parsley!
LG: Olive oil.
LG: Pots. Pans. Spatula.
RG: Pots. Pans. Spatula.
RG: You know what do you call that thing-
JG: Bread! Oh bread. Bread.
LG: Oh, sculabast.
RG: A sculabasta! Just a simple word for a-
RG: That would be strainer. And two cases of white wine, just in case things donât go well.
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