This week in Food & Drink I talked to Jim Graziano, fourth-generation scion of the dynasty behind J.P. Graziano, the great West Loop Italian food wholesaler, grocery, and sub shop about how he plans to keep the business going for another 70-some years.
Graziano cooks a lot, and chances are that even if you've only stopped in a few times he's given you advice on what to do with whatever you're shopping for. Thing is, he's an intuitive cook and doesn't use recipes, certainly not each morning when he mixes up a new 48-ounce batch of the truffle mustard-balsamic vinaigrette that goes on the majestic Mr. G sub (sharp provolone, hot soppressata, Prosciutto di Parma, Genoa salami, marinated artichokes, basil, lettuce, hot oil, red wine vinegar, and oregano).
However, this morning he was kind enough determine the specs for a small batch in the event you might want to reproduce it at home for a large salad:
1/2 T of Savini Tartufi Truffle Mustard
2 T dark balsamic vinegar (we use Del Destino)
1/3 cup extra virgin olive oil (Salvati)
Put the mustard in a bowl, add the balsamic vinegar and give it an easy stir to thin out and break down the mustard. Slowly pour in the extra virgin olive oil while whisking constantly to emulsify the oil and create the vinaigrette.
Also, in the listings: 13 more old-school Italian spots.