From Chef Boyardee's to Mama Leone's

Breaded eggplant ravioli caponata, alla Siciliana, with melted shaved Parmesan and Fontina cheeses...in memory of Eugene (Louis) and Mary Leone, who taught me pasta-making during their trip to visit my parents to present his 'plan' for a grand Las Vegas Mama Leone's......Louis squandered his family's hard-earned money on a foolish venture, and by 1959.....it was sold to some commercial New York 'Italian Restaurant' Chain.....Before meeting the Leone's, I had only eaten Chef Boyardee ravioli....from a can.......Alabama wasn't an Italian food Mecca, exactly....in the mid 1950's.....




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