Jasper’s Kitchen Cookbook

Italian Recipes and Memories from Kansas City’s Legendary Restaurant

by Jasper J. Mirabile, Jr.

Price: $19.99
ISBN-13: 978-0-7407-7862-9
ISBN-10: 0-7407-7862-5
Format: Paperback
Size: 8 x 9 1/4 in.
Page Count: 160 pages

Serves 2

Like the ancient Romans, most Italians prefer veal to beef. The people of Milan have a long culinary history. The Cotoletta alla Milanese, or breaded veal cutlet, can be traced back to 1134. This predates the first documentation of Wiener schnitzel. In the 19th century Milan was part of the Austro-Hungarian Empire. A Milanese cook went from Milan to Vienna to work at the court of the emperor. While there, he introduced the veal cutlet to Viennese society, which embraced it with a passion.

1 cup dry bread crumbs
2 cloves garlic, minced
½ cup grated Romano cheese
2 tablespoons chopped Italian parsley
2 eggs
8 ounces veal leg slices, pounded thin
4 tablespoons (½ stick) unsalted butter
2 tablespoons olive oil
1 lemon, quartered

In a large mixing bowl, mix the bread crumbs, garlic, cheese, and parsley. In another large mixing bowl, beat the eggs. Dip the veal slices into the beaten eggs and then into the bread crumb mixture, coating them evenly.

Heat the butter and olive oil in a large skillet over medium heat. Add the coated veal and cook for 3 to 4 minutes on each side, until golden brown. Place the veal on plates and garnish with the lemon wedges.

This unique lasagne is one that I serve during the winter months. It is also good with cooked spinach layered in between the eggplant.

3 pounds ricotta cheese
5 eggs
¼ cup chopped Italian parsley
1 cup olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 medium eggplant, sliced lengthwise
¼ inch thick
1½ pounds lasagne noodles
4 tablespoons (½ stick) butter
6 cups Béchamel Sauce (page 66)
1 cup grated Parmigiano-Reggiano cheese
(about 4 ounces)
15 slices fresh mozzarella cheese,
¼ inch thick

Mix the ricotta, eggs, and parsley together and set aside.

Heat the olive oil in a large skillet over medium heat. Lightly salt and pepper the eggplant and cook for 4 minutes on each side, until golden brown and fork-tender. Transfer the eggplant to paper towels and pat it dry.

Preheat the oven to 350°F.

Cook the lasagne noodles according to the package directions. Drain and set aside.

Coat the bottom of a 10 by 14 by 3-inch baking dish with the butter. Spread a layer of about one-fifth of the béchamel sauce across the bottom, sprinkle with about 3 tablespoons of the Parmesan, and then lay 6 sheets of lasagne noodles on top. Add one-fifth of the ricotta mixture, then a quarter of the mozzarella, followed by a quarter of the eggplant. Repeat this layering process 3 more times.

Spread on a final layer of ricotta and top with the remaining béchamel sauce. Sprinkle with the remaining Parmesan cheese and bake for 45 minutes. Let stand for 10 minutes before cutting. Serve hot.

Jasper Mirabile, Sr., founder of Kansas City’s world-renowned Jasper’s Italian Restaurant, had a saying: “bere e mangiare bene”—drink and eat well. Through his son, that mantra lives on. As part of his father’s restaurant since age eight, Jasper Mirabile, Jr., knows that family and history make Jasper’s Restaurant great, and he offers both in Jasper’s Kitchen Cookbook: Italian Recipes and Memories from Kansas City’s Legendary Restaurant (Andrews McMeel Publishing, LLC, $19.99).

This is more than a cookbook; it’s a rich family history that began long before the opening of the first Jasper’s in 1954. Over the years, generations of Mirabiles have worked together and traveled the world in search of new flavors and dishes to bring a world-class restaurant to the Midwest. With Jasper, Jr., at the helm, the tradition continues to flourish, as Jasper’s has earned a four-star rating from The Kansas City Star and the coveted four-diamond rating from AAA, and was named Kansas City’s Best Italian Restaurant by Zagat’s.

Jasper’s Kitchen Cookbook is a nostalgic collection containing more than 100 of the most enduring and endearing recipes from the beloved family-run institution. The five-course cookbook is full of life and flavor, spanning from antipasti (appetizers) to dolci (desserts), and celebrating the Italian tradition of shopping local markets and eating what is in season. Also featured:

•  Origins of recipes, some dating back over a century
•  Ideas for ways to create new variations on basic recipes
•  Resources for unique or hard-to-find foods and ingredients
•  Commentary, anecdotes, and culinary footnotes from Jasper, Jr.

A true collector’s item, Jasper’s Kitchen Cookbook is filled with stories and photos from the Mirabile family, chronicling the history of their successful restaurants throughout the years. Jasper, Jr., understands that a love of food and family are essential to cook the very best authentic Italian dishes. He passes on these lessons and his reverence for the past, creating a truly unique culinary offering. Salute!