Thursday, October 29, 2020

Lunch at Bar Pitti Adriana Lima and

 






ADRIANA LIMA

LUNCH at BAR PITTI







LUNCH at BAR PITTI







Author Daniel Bellino Zwicke

with Cousin Joe Macari (Macari Vineyards)

And Austrian Winemaker Helmut Giengel

LUNCH at BAR PITTI





SUNDAY SAUCE










Giovanni Tognozzi with Joe Macari Jr.

Daniel Bellino Zwicke and Helmut Giengel

Lunch at BAR PITTI

GREENWICH VILLAGE

NEW YORK












Wednesday, October 28, 2020

Frank Sinatra Favorite Italian Restuarant Patsys NYC

 




PATSY'S ITALIAN RESTAURANT

West 56th STREET

NEW YORK NY





FRANK SINATRA

HAVING DINNER with AVA GARDNER

PASTSY'S 1950'S

New York NY





FRANK SINATRA'S FAVORITE

ITALIAN FOODS


CLAMS POSILIPO

VEAL MILANESE

SPAGHETTI MEATBALLS

BRACIOLE

SUNDAY SAUCE

And More ...











Tuesday, October 20, 2020

Arancini Recipe - Sicilian Rice Balls Sicily

 




ARANICNI CANTANESE

From CATANIA, SICILY






RECIPES From My SICILIAN NONNA

ARANCINI - CAPONATA - LASAGNA

MACCHERONI al FORNO

And More ...




.








Monday, October 19, 2020

Monday, October 12, 2020

Spaghetti Nerano Recipe - Amalfi Coast


SPAGHETTI NERANO

"SPAGHETTI with ZUCCHINI"

SPAGHETTI NERANO - Recipe



Spaghetti is one of the most famous dishes of the Amalfi Coast. The dish comes from the town of Nerano on the coast of the Sorrento Peninsula just across from Capri. The dish was created by Maria Grazia at her trattoria in Nerano. The primary ingredient of the dish is Zucchini with Povola or Caciocavallo Cheese grated into the pasta. Many restaurants on the Amalfi Coast and Capri serve this dish, and most locals know how to make it, and cook it at home, especially if they happen to have a little garden growing Zucchini, Tomatoes, and other vegetables. It’s easy to make and soul satisfying. If you’ve been to the area you may have already eaten it, and so know you can make it back home. Enjoy.


Ingredients :

3 medium sized Zucchini, washed

4 tablespoons Olive Oil

1 tablespoon Butter

3 cloves Garlic, peeled and cut in half

¼ cup fresh Basil, washed and leaves torn in half

¾  cup of grated Caciocavallo Cheese

1 pound imported Italian Spaghetti

Sea Salt and ground Black Pepper

Slice the Zucchini into ⅛” rounds.

Fill a large pot ¾ full of water, with 2 tablespoons salt and bring to the boil.

Place the Olive Oil  in  a large frying pan, and turn heat to a medium flame. Add the Zucchini and start to cool. Sprinkle the zucchini with about ½ teaspoon each of salt and Black Pepper. Add the butter and garlic and cook the zucchini for 4-5 minutes on medium heat.

Add about a ¼ of the pasta cooking water to the pan with the zucchini, turn the heat to low and cook for about 6 minutes on low heat. Stir the zucchini with a wooden spoon as it is cooking.

Put the spaghetti into the rapidly boiling water and cook according to the directions on the package and the spaghetti is al dente (slightly firm toi the bite) usually about 10-11 minutes.

After the zucchini has cooked for a total of about 11 minutes. Turn the heat off. add the Basil and stir. Taste 1 piece of zucchini for seasoning to see if you want to add any more salt or pepper.

When the spaghetti is cooked, turn the heat off and drain the spaghetti into a colander, reserving ¼ cup of the pasta cooking water in case you need to add to the sauce.

Return the spaghetti to the put that it cooked in. Add all zucchini and all the juices from the pan in the pot with the spaghetti and stir.

Add half of the grated Caciocavallo cheese and stir. The consistency should be just slightly loose. If it is too tight, add a little pasta cooking water and stir. 

Plate the spaghetti on 4 plates, giving each person an even amount of zucchini. Drizzle a little olive oil over each plate and serve.

Note :  It’s best to make the dish with Caciocavallo Cheese, but if you can’t find, a combination of half grated Pecorino and half of Parmigiano Reggiano is a good substitute, or just Parmigano or Pecorino on their own.

Note II : Once you know how to make Spaghetti Nerano, you can make little variations, simply by adding one other ingredient that marries well with the dish. A great addition to this dish is to make Spaghetti Nerano just as above, and to add 4 or 5 pieces of sauteed shrimp on to each plate. Just have the shrimp ready and cook them in a little olive oil, seasoned with salt & pepper, and cooked for about 2 minutes on each side. Turn the heat off and add 4 or 5 pieces of shrimp to the plate with the Spaghetti Nerano and enjoy.


Excerpted from POSITANO The AMALFI COAST COOKBOOK / TRAVEL GUIDE by Daniel Bellino Zwicke ... November 2020




POSITANO

The AMALFI COAST COOKBOOK 

/ TRAVEL GUIDE

COMING NOVEMBER 25, 2020

CLICK HERE to READ MORE





.

.

Sunday, October 4, 2020

Uncle Frank Picks Olives Italy Eats Sandwich Italian

 




Olive Tree Grove

Campania, Italy


 READ About UNCLE FRANK Picking OLIVES

In SOUTHERN ITALY

CLICK HERE to SEE The VIDEO and PICTURES






STORIES of ITALY

And ITALIAN FOOD

In "MANGIA BENE"





.




Thursday, October 1, 2020

Laura Bush Cowboy Cookies Recipe

.
The COWBOY COOKIE
 
 
1st LADY LAURA BUSH'S COWBOY COOKIES
 
PRIZE WINNING RECIPE
 
 
 
This recipe for tasty Soul Satisfying Cowboy Cookies is from the former 1st Lady
of The United States of America, Mrs. Laura Bush of Houston, Texas. These cookies are delicious, and people just Love them. They are real easy to make, so make them for your family and they will
love you even more than they already do.
 
 
 
 
LAURA BUSH "COWBOY COOKIES"
 
INGREDIENTS :
 
  • 3 cups Flour
  • 1 tablespoon Baking Powder
  • 1 tablespoon Baking Soda
  • 1 tablespoon ground Cinnamon
  • 1 teaspoon salt
  • 3 sticks (12 ounces) butter, at room temperature
  • 1 1/2 cups sugar
  • 1 1/2 cups packed light brown sugar
  • 3 large eggs
  • 1 tablespoon Vanilla Extract
  • 3 cups semisweet Chocolate Chips
  • 3 cups old-fashioned rolled oats
  • 2 cups sweetened flaked coconut
  • 2 cups chopped pecans
 
 

Position oven racks in the upper and lower thirds and preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt.

Using a stand mixer on medium speed, beat butter until smooth and creamy, about 1 minute. Gradually add sugars and beat to combine, about 2 minutes. Add eggs, one at a time, beating after each one, and the vanilla extract. Reduce speed to low and add flour mixture gradually until just combined. Add the chocolate chips, oats, coconut and pecans, mixing until just combined.

For large cookies, drop a hefty 1/4 cup of dough onto the baking sheets for each cookie, spacing 3 inches apart. Bake for 8 to 9 minutes, then rotate sheets top to bottom and front to back. Bake for an additional 8 to 9 minutes or until edges are lightly browned. 

Let cookies cool on baking sheet for about 5 minutes, then transfer to rack to cool completely. For smaller cookies, use 2 tablespoons dough per cookie and bake for 15 to 18 minutes total, rotating the baking sheets midway through. Store in airtight containers at room temperature for several days. 

 
COWBOY COOKIES
 
 
 
 
 
 
MORE GREAT RECIPES
AMERICA'S FAVORITE RECIPES
 
CHILI - TACOS - BURRITOS
 
BURGERS - STEAK
 
BONE SUCKING BBQ SAUCE
 
BARBECUED CHICKEN and RIBS
 
KFC SECRET FRIED CHICKEN RECIPE
 
SOUPS - STEWS - MEATLOAF
 
And MUCH MORE ...
.