8 primanti capp Recipes

mayonnaise, milk, white vinegar, white sugar, shredded cabbage, olive oil, potatoes, sliced 1/4 inch thick, sliced capicola, mozzarella cheese, provolone cheese, swiss cheese, thick slices italian bread, onion (optional), tomato (optional)

very finely shredded savoy cabbage, cider vinegar, extra-virgin olive oil, celery seed, crushed, kosher salt, plus more for seasoning, sugar, russet potatoes, vegetable oil, for frying, capicola, sliced, provolone, sliced, thick slices italian bread (ideally, about 6 by 4 inches, not too crusty), ripe tomato, sliced

handmade italian bread, sliced into about 1/2 inch slices(you don tsp have to make it, but you ll find this in a bakery section, not the wonder bread section), deli pastrami or corned beef, sandwich sliced provolone cheese, not grape ) tomatoes, waffle style french fries (pieces are okay, but you just need the equivalent of 1 fry per sandwich , baked per package directions, your favorite cole slaw...but not overly sweet. my quick version follows, mayo, preshredded cole slaw mix, poppyseed dressing, an extra tsp or 2 of red wine vinegar, cayenne, celery powder (crushed seed), fresh ground black pepper, you will have left over cole slaw

capicola, egg, soft-cooked, provolone cheese, thick-cut french fries, coleslaw, tomatoes, thick-cut slices italian bread, fresh

four slices of thick cut soft italian bread, sliced corned beef , in the amount of your choice or meat, of your choice in the amount of your choice, provolone cheese or 2 slices cheese, of your choice, cooked french fries , still warm or, cooked ore-ida oven chips, tomatoes, angel hair coleslaw, vegetable oil, white vinegar, sugar, onion powder, salt, pepper

sea scallops, all-purpose flour, seasoned with salt and pepper, butter, garlic, finely chopped, white wine, italian parsley, finely chopped to yield 1/8 cup, butter, fine cornmeal, chopped tarragon, salt and pepper, sea scallops, extra-virgin olive oil, sea scallops, salt and pepper, basic tomato sauce , recipe follows, italian parsley, finely chopped to yield 1/8 cup, basil leaves , cut into chiffonade, white wine, extra-virgin olive oil, sea scallops, salt and pepper, dry white wine, garlic, finely chopped, hot chile flakes, anchovy fillets, rinsed and drained, capers, lemon, cut into wedges, extra-virgin olive oil, spanish onion, chopped in 1/4-inch dice, garlic cloves, peeled and thinly sliced, chopped fresh thyme leaves, or 1 tbsp dried, carrot, finely shredded, peeled whole tomatoes , crushed by hand and juices reserved, salt