Boston Common - Niche Media - A side of Boston that's anything but common.
Issue link: http://www.ifoldsflip.com/i/259813
PHOTOGRAPHY BY ROSS GRONVOLD/ELEVIN STUDIOS (VEAL) Greenway and the Financial District in front, the InterContinental Hotel to their right, and the harbor in back, the 1800s former shipping warehouse got stripped to the bones. All the artwork—black and white photos taken in Italy—is by Carla and Christine, examples of which include two nuns walking together down a narrow street. (Carla can't help herself: "Get it? Sis- tahs?") The simple wooden tables were designed by the sisters as well, to honor their beloved deceased father, a master carpenter. With the open kitchen, the Venetian plaster behind the bar, the exposed ductwork, steel beams, and the all-Italian wine list—you betcha, the whole place is their vision. During most days both sisters don chef coats and work along- side their mother in the kitchen. Then there is the food! While the dining room is industrial, slick, and chic, the food is soul-satisfying, old-school Italian. NEBO has been busy since day one at its new location with "suits" from the business district, neighborhood locals, and NEBO-loyal sports fans. "For a lot of people, we are a good-luck charm and part of their pregame routine for the Celtics and Bruins," says Carla. Others come just for the tripe. "Only Christine can make it. Nobody else gets it just right." And with good reason—it is a simple, slow-braised dish, rich in tomato sauce. Others come for the pizza topped with mozzarella made fresh daily in Everett. "Don't get me stah-tid on the story of that pizza oven," laughs Christine. Others still come for the zucchini lasagna, which won them bragging rights when they took down celebrity chef Bobby Flay on his own Food Network show, Throwdown with Bobby Flay. He picked that fight—he should have known better. Nobody messes with the Pallotta sisters. 520 Atlantic Ave., 617-723-6326; neborestaurant.com BC ABOVE: NEBO's vegetable lasagna. LEFT: Carla Pallotta puts the finishing touches on a pizza. The sisters tried four ovens before finding the right one. continued from page 66 MA KNOWS BEST If you watch a Celtics game, you've seen the Pallotta sisters. They are the white-toothed, dark-haired, gum-snapping beauties behind the players bench. (Yes, the sisters are season-ticket holders.) But the one who gets stopped on the street is their mother, Angelina. As much as she is a quasi- celebrity in the sports world, the Pallotta sisters give full credit to their mother when it comes to the food at NEBO. "It's all Ma," says Carla. Every recipe comes from Mrs. Pallotta's repertoire, and she spends just about every day in the kitchen cooking and mentoring the staff. "She always says, 'Jesus Christ, put away the cookbooks and listen to me, will ya?'" Here is Angelina's recipe for stuffed veal breast. Easy to make, it's an old-world recipe that wows. STUFFED VEAL BREAST (Serves 12) 8 lb. veal breast 1½ lbs. ricotta cheese ½ cup Romano cheese 2 large eggs 4 thin slices prosciutto, cut into strips ½ cup raisins ½ cup pine nuts 2 tbsp. chopped fresh parsley 1 tbsp. kosher or sea salt, plus extra for seasoning ½ tbsp. freshly ground black pepper, plus extra for seasoning Extra-virgin olive oil Have the butcher slice a pocket at one end of the veal breast. Heat oven to 375 degrees. In a medium bowl, combine the cheeses, eggs, prosciutto, raisins, pine nuts, parsley, salt, and pepper. Stuff the mixture into the pocket of the veal. Close the pocket using wooden skewers. Drizzle the veal with olive oil and season generously with salt and pepper. Place in a roasting pan and cook for approximately three and a half hours, or until an instant- read thermometer indicates 190 degrees. Remove the roast and raise oven temperature to 500 degrees. Let the roast sit for 30 minutes. Remove skewers and slice the veal between the ribs. Place the ribs on a rimmed baking sheet and return to the oven for five minutes, then serve. " Only Christine can make the tripe. Nobody else gets it just right." CARLA PALLOTTA 68 BOSTONCOMMON-MAGAZINE.COM SO MANY DINNERS 066-068_BC_ST_SMD_Spring14.indd 68 2/6/14 5:22 PM