Purgatory Sauce

1 gal. marinara sauce
2 cups fresh chopped garlic
2 cups fresh chopped parsley
4 cups water
¾ cups crushed red pepper (or to taste)
1 T kosher salt
2 T black pepper
2 cups olive oil
1 cup grated parmesan cheese (imported)
1 cup chopped onion


2 Eggs per pound of meat
Meat = 3 parts ground beef 90% lean, 1 part ground veal, 1 part ground pork
Seasoned bread crumbs made with Perreca’s Italian Bread
Salt to taste
Freshly Ground Pepper to taste
Freshly chopped garlic to taste
Parmesan Cheese (imported)
Fresh Parsley
GROUND fennel to taste(use small coffee grinder just for spices)
Chopped onions

Chicken Salad

Per 5 lbs. chicken breast

5 lbs diced cooked chicken breasts
2 cups dried cranberries
1 head chopped celery
1 red onion chopped finely
1 T salt (table)or 2 T Kosher salt
2 teaspoons pepper
3 cups mayo (we use Hellman’s if we don’t have time to make our own homemade)
3 T celery seed

French Toast Batter

15 Eggs
½ gallon Heavy Cream
1 TB Pure Vanilla Extract (Never EVER use imitation vanilla at Perreca’s)
1 TB Cinnamon
1 cup Pure Maple Syrup
Dash Nutmeg (freshly ground)

Thickly sliced Perreca’s Italian Bread drenched in batter and slowly cooked on pre-heated griddle.

Butternut Squash and Ginger Soup