 | Jack Fasciano is President and Owner of Angelo's, a Wichita tradition for 45 years. Angelo's was founded in 1959 by Angelo and Anna Fasciano in Derby, KS. Jack is their oldest son and began in the business as a youngster doing dishes, grinding garlic and making pizza sauce and sausage. At the age of 12, Jack was Derby's first pizza delivery person. He delivered pizzas and other Italian dishes to friends and neighbors in a little red wagon. In 1960, the Fascianos opened their first 'real' restaurant at the corner of Harry and Hillside in Wichita, at one time having four locations in Wichita and one in Hutchinson. Over the years Jack has worked along side his father, mother, aunts, uncles and cousins perfecting recipes and maintaining the family tradition of wonderful 'Southern Italian Comfort' food. Today, Jack keeps that tradition alive in a quiet neighborhood at 1930 S. Oliver. If the Italian aromas don't bring you in, you can't miss the sign with Lion on top. You can contact Jack at (316) 682-1473. |
Food & Drink
2005-06-01 09:45:00
“Itsuh mighty good!”
ANSWER: Yes… it's an old family recipe Mom used to make. She called it Fettuccine con Pesto di Carciofi. You may want to call it Fettuccine with Artichoke Pesto. Here's what you do:Take 6 or 8 small artichoke hearts, sectioned and steamed(or 2 lb baby artichokes steamed)(or 9 oz frozen artichoke hearts, thawed and steamed five minutes)(or 14 oz canned artichoke hearts packed in water or oil, (no vinegar) drained)2 oz salted roasted cashews2 sprigs Italian parsley1 clove garlic2 Tb grated Parmesan cheesesquirt of lemon juicedash of cayenne pepper3/4 cup olive oil1/4 lb prosciutto, thickly sliced then diced 1/4 inchgrated Parmesan cheese, for the table1 lb fettuccineIn a blender or food processor, place the prepared artichokes, cashews, parsley, garlic, cheese, lemon juice, and cayenne pepper. Turn on and add the olive oil slowly, a bit at a time, until the blender blades spin freely, creating a hollow in the center. Add more oil if necessary. Transfer the pesto to a bowl and keep warm on the stove.Meanwhile, cook the Fettuccine until nearly al dente. Drain, reserving 1/2 cup of the pasta water on the side. Return the pasta to the pot and sprinkle in the diced prosciutto.Spoon in the pesto, adding a tablespoon or two of the reserved pasta water as necessary to assure that the sauce coats the pasta evenly. Stir over low heat. Make sure it doesn't stick to the pot; use all the reserved water if necessary. When the ingredients are well mixed and the fettuccine coated with pesto, the dish is ready.Serve with freshly grated Parmesan cheese. This is what you would call a 'vintage' Sicilian dish. Enjoy!
