The day I photographed this place, I sampled some of the food, and that night I came back for dinner. Its a very tiny food shop where you can pick up some San Marzano Tomatos and some pasta for dinner that night or pick one of the many wonderful things in Joe Brancaccio’s deli case. Or just simply have him make you an amazing sandwich. I show up around lunch time and he’s working on this dish which he calls Italian Cassoulet. Brancaccio’s is located in the Kensington area of Brooklyn, just a stone’s throw from my neighborhood on the other side of the Prospect Expressway. We actually don’t venture over there too much mainly because we didn’t have a reason. Now we do. Below is a recipe for Joe’s Italian Cassoulet which he made in the shop and is pictured below. Enjoy.
Brancaccio’s Food Shop
3011 Fort Hamilton Parkway
Brooklyn, NY 11218
Tel: 718.435.1997
Pasta Aglio E Olio
Chicken Soup with Fregula Sarda
Chicken Soup with Fregula Sarda
Italian Cassoulet (recipe below)
Talapia Sandwich with Polenta Crust
Italian Style Cassoulet Serves 4-6
8 Boneless Chicken Thighs
8 Duck Legs (optional)
¾ Cup Double Smoked Bacon small dice
Braised Pork Shoulder (optional) (We braise pork butt for 2 1/2 hours at the Shop) 1 inch cubes
1 pound G. Esposito (Carroll Gardens) Sausage Parsley and Cheese Links cut 1 inch
1 Cup Cannellini Beans rinsed and soaked
2 Cups Seasoned Bread Crumbs
1 Cup Brandy
2 Cup Chicken Stock
Medium Spanish Onion small dice
4 Sprigs Thyme
Extra Virgin
S&P
Method
Season chicken thighs. Using a Dutch Oven brown chicken on all sides with the extra virgin, remove and do the same with sausages then remove.
Sautee diced bacon and onions (may need to add more extra virgin oil)
Place chicken and sausages, (also optional duck and pork) back on the fire with the bacon and onions for a few minutes the add brandy. *Note when using alcohol make sure pan is off the fire.
Reduce by half, then add chicken stock
Cover and place in a 350 degree oven for 1 ½ hour
Add cannellini beans thyme sprigs and bread crumbs
Place back in the oven for an additional hour until liquid is dry. All meats should be moist
Steps for Duck Legs total cooking time 1 ½ hour
red wine
4 garlic cloves
2 bay leaves
extra virgin olive oil
s & p
Method
Season duck legs, place in a sauté pan with a ¼ cup extra virgin olive oil, garlic, and bay leaves
Cover pan and cook in a 400 degree oven for 1 hour
After 1 hour discard the duck fat (save for future cooking)
Pour the red wine over the duck legs and finish cooking uncovered for 30 more minutes
