We started off lunch with a bottle of delicious Palmeyer Chardonnay, one of our favorite selections. 

Since white truffle season started, we decided to splurge and have the soft scrambled eggs which I know were cooked with cream, and shaved white truffles.  We enjoyed every bite and wanted to lick our plates. 

We cleansed our palettes with the chopped salad which had a smooth taste of avocado and toasted pistachios.  We finished with the Tagliolini al Limone with Lemon, Cream, Parmigiano Reggiano and Basil. This particular dish I have tried to re-create but to no avail so it keeps me coming back time after time.  Also a favorite of mine is the Lasagna Verde, a house specialty.

 Being greeted by warm friendly Italians is always an added bonus. They always greet us and seem to remember Miss Pearl and me.  You know Osteria Angelini has great food, when you spot famous chefs in LA dining there on their days off.  

It is a small restaurant with the best food in town.  If you like Italian, get in the car and go. They are closed on Mondays.  Open for lunch during the week and dinner Tuesday-Sunday.

Reservations Recommended.

Osteria Angelini
7313 Beverly Blvd, Los Angeles, 90036
323-297-0070

3 Lbs ground sirloin
1 pound ground beef , a little fattier
3/4 Lb hot Italian sausage 
pancetta
4 Tbs cilantro
4 Tbs tarragon
Pick a pepper sauce to taste
Barbecue sauce of your choice to taste

Lemon pepper
Seasoning salt

Really anything goes.  I love chopped Jalapeño in mine.

Cook the pancetta and throw all the ingredients in a bowl and mold your burgers.  Make them ahead and store in refrigerator.  It gives the burgers time to flavor up.  

Makes about 10 1/2 Lb patties

This particular night I decided to caramelize onions and serve with crispy bacon and avocado.

It is really easy to caramelize onions.  They can be stored in the refrigerator for up to a week so make a lot because they are so good on everything.

Thinly slice 3 onions either with a mandolin or a cuisinart. Throw in a pan with 1/2 stick of butter and slowly cook until onions become soft almost translucent.  Add 1/8 cup of brown sugar which will turn the onions brown, keep cooking until  sugar melts and the flavors mix.  Remove from heat and store in a tupperware. They are delicious served on sausages, pork chops, and omelets.  Get creative.

Of course don’t forget everyones favorites. Thick crispy bacon and cheese of your choice.

The bun is the finishing touch.  I like soft, squishy buns.  What ever is your preference, make sure you butter them and heat them briefly in the oven.  A cold bun and a hot burger just doesn’t cut it.

As Lauri and Mark chow down on their burgers, I served a very healthy salad.  Funny thing, you can get all the ingredients from Trader Joe’s.

Jeff Harris’s Special Lentil Salad

1 package of steamed lentils
1 red bell pepper (chopped)
4 Persian cucumbers
2 cups grapes (1 cup red seedless and 1 cup green)
4-5 green onions finely chopped
4 oz slivered toasted almonds
3 sticks of celery (chopped)
1/4 cup cilantro (chopped)
Juice of 3 lemons, preferably Meyers
1/4 cup extra virgin olive oil

South African smoke, go easy on this one

Salt and Pepper to taste

Combine veggies, grapes, lemon juice into the olive oil and mix in a large measuring cup.  Empty lentils into a large bowl and break up the brick of lentils to mix in.  Combine lentils with veggies and grapes then mix in olive oil and lemon juice.

This salad gets better the longer it sits in the refrigerator because all the flavors blend together and it is so tasty.

Get creative, really anything goes.


 

Gabrielle Hamilton opened this crowd pleaser in October 1999. Prune is open for dinner nightly and brunch Saturday and Sunday at 10 with a line starting at 9:30.  
My Bloody Mary was filled with fresh horseradish, and square ice cubes, Love.  We were ready to pig out after being seated by the most friendly staff.  Of course, we wanted everything on the menu.  I am an Eggs Benedict addict which I always order with extra hollandaise.  This was also served with the best potatoes rosti that I have ever put in my mouth. My son Trent ordered the Monte Cristo, a triple decker ham, turkey and swiss cheese sandwich, custard-style battered, deep fried with fried eggs and red currant jelly.  My daughter McCall, of course, ordered the Dutch Style Pancakes which is one large pancake, cooked in the oven, with blueberries served with Canadian bacon, sour cream, and powdered sugar. We started with a fresh ricotta, drizzled with honey, toasted pine nuts and fresh raspberries, served with a semi sweet shortcake biscuit.  Even the iced tea was off the charts.  It had a little almond flavor and they served it with a homemade simple syrup.  This was our last meal in NYC.  I will definitely pay another visit to this over the top brunch spot.  A little note, in New York, they don’t serve alcohol on Sunday until noon so plan accordingly.

                                                                         Prune's Signature Bloody Mary

Fresh Ricotta drizzled with honey, toasted pine nuts and raspberries

Prune should be first on your list.  Enjoy!

Prune
54 East 1st St, New York, NY 10003
(212) 677-6221