Saturday, February 27, 2021

My Amatriciana by Aldo Fabrizi

 




Aldo Fabrizi eating Bucatini Amatriciana

ROMA 



My Amatriciana 

by Aldo Fabrizi


"L 'Amatriciana Mia"


Fry in a seasoned pan,

onion, ojo, fiery ginger,

half a pound of smoked bacon

and a half of rolled pancetta.

Ar point that this stuff is browned,

splash it with fragrant vinegar

and with a live flame, when it has evaporated,

put the concentrated preserve.

Next to the nut that gives it flavor,

the fresh San Marzano pommidori,

with a sprig of basil to smell.

And as soon as the sauce makes a wink,

together with pecorino and parmesan,

conditece de prescia the spaghetti.




Monday, February 22, 2021

Worlds Best Ragu Bolognese Recipe

 


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Tuesday, February 16, 2021

Napoleon Chicken Marengo Recipe

 

Screen Shot 2015-10-05 at 6.51.39 PM 



  POLLO MARENGO alla Bonaparte They say the dish is French. Some say it’s Italian. Well, the dish was created by a French Chef in Italy. In Marengo, Italy in Piedmont in fact. And for none other than Napoleon Bonaparte after he defeated the Austrian Army at The Battle of Marengo. Legend has it, that Napoleon wasn’t in the habit of eating before battle. After Napoleon’s Army defeated the Austrians at Marengo in 1800, Napoleon was famished. He was starving, and he commanded his Chef to whip something up. Chef Dumand frantically foraged for ingredients to cook Napoleon’s meal. He came up with; chicken, eggs, garlic, crayfish, and a handful of tomatoes. He already had some wine. Dumand made the dish, and gave it to Napoleon. He loved it and commanded it served to him after every battle. The rest is history, so to speak. Chicken Marengo is an wonderful dish that was pretty popular once-upon-a-time. Not anymore, but we don’t know why, it’s absolutely awesome! The original dish was made with crayfish which some people still use, but most use Shrimp instead, as we do here in our recipes. The dish does not call for mushrooms, but they are a nice addition if you like.



  Screen Shot 2015-10-05 at 6.51.12 PM 




  Be aware that Chef Dumand after awhile tried to do this, and Napoleon went nuts. He would not have the dish change, as he felt it was bad like. Try this dish, we’re sure you’ll love it as General and later Emperor Napoleon did. “It’s a Winner!” RECIPE: 1 2 ½ pound Chicken, cut into 8 pieces ½ cup Flour 4 tablespoons Olive Oil, 1 Tbs. Butter 1 medium Onion, peeled and chopped 2 cloves Garlic, peeled and sliced ¼ cup Sherry or Dry White Wine ½ teaspoon each of Salt & Black Pepper 4 whole Plum Tomatoes from a can ¼ cup water 1 teaspoon Tomato Paste ¼ teaspoon Nutmeg (optional) 4 to 8 large Shrimp, cleaned 4 large Eggs ¼ cup chopped Fresh Italian Parsley Season the chicken pieces with salt & pepper, then dredge in flour. Shake off excess flour from chicken. Place Olive Oil in a large frying pan and turn the heat on high. Place chicken in pan and fry over medium-high heat for about 10 minutes until the chicken pieces are nicely browned on all sides. Remove chicken from pan and set aside. Add onions to pan and cook over low heat for 6 minutes. Add garlic and cook over low heat 2 minutes. Add Sherry or White Wine to pan and cook on high heat until the liquid is reduced by half. About 4 minutes. As you are cooking the wine, scrape the bottom of the pan with a wooden spoon to dislodge the brown bits on the bottom, which are full of flavor. Add tomatoes to pan and cook at high heat for 4 minutes. Break up the tomatoes a bit with a wooden spoon. Add chicken back to pan. Add tomato paste, butter, water and nutmeg to pan. Mix. Cover pan, leaving lid slightly ajar. Cook on low heat for 25 to 30 minutes, until the chicken is tender and cooked through. Divide chicken equally on four plates. Put a breat and wing on two plates, and a leg & thigh on the other two plates. Pour pan juices over the chicken. Cook the Shrimp in a pan with Olive Oil over medium heat, until the shrimp are cooked through and there is no rawness in the center. About 3 minutes. Place the shrimp in equal portions on plate with chicken. Fry four eggs the pan you cooked the shrimp in, being careful not to break the yolk. Put one egg on each plate with chicken. Sprinkle parsley over the chicken and shrimp but not the egg. Serve your guest and have a battle feast meal, just like Napoleon Bonaparte. 



 POLLO MARENGO Excerpted From SEGRETO ITALIANO  -
 SECRET ITALIAN RECIPES by Daniel Bellino Zwicke


Screen Shot 2015-06-21 at 12.01.36 PM


SEGRETO ITALIANO

INCLUDING GINO'S SECRET SAUCE

NAPOLEON'S POLLO MARENGO

And More ...

AMAZON.com




Emperor Napoleon Bonaparte

1812

PARIS



.


Monday, February 15, 2021

Sunday Sauce or Gravy




WHAT DO YOU CALL IT ???






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WHAT DO YOU PUT in YOUR SUNDAY SAUCE ?





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Sunday, February 14, 2021

FREE Valentines Day Gift !

 




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Friday, February 12, 2021

Fettuccine Limone Recipe Amalfi Coast

 




FETTUCCINE all LIMONE







WATCH GENARO CONTALDO make PASTA LIMONE

On The AMALFI COAST

ITALY

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Thursday, February 11, 2021

Tuesday, February 9, 2021

Happy National Pizza Day

Screenshot 2021-02-09 at 10.59.09 AM


John Travolta eating Brooklyn Pizza

At LENNY'S PIZZERIA

Brooklyn,  NY
"SATURDAY NIGHT FEVER"

John shows us the Proper Technique of Eating a "DOUBLE DECKER"

"Only in NEW YORK" !


 
HAPPY NATIONAL PIZZA DAY !!!


Screenshot2021-02-09at10.30.25AM
 
 
 

PIZZA ?

 

    “Yes You Can Make It” !

Italian all over Italy, as well as their Italian-American cousins in America,love to make this tasty homemade pan pizza at home. It’s absolutely delicious, and a lot easier to make than you’d think. This is the basic recipe for a Pizza with Tomato & Mozzarella, and you can add other toppings like; Sausage, Pepperoni, Mushrooms, and / or Sweet Peppers if you like. You can even make some delicious Rosemary Focaccia by eliminating the tomato and mozzarella, and adding fresh Rosemary instead. Once you know how to make this basic pizza, you can do a lot of things with this recipe. so give it a shot. Make it a few times and you’ll become a pro, and a hit at the Friday Night Pizza Party, or anytime at all. Buon Appetito! 

Ingredients for the Dough :

 

1 packet Dry Yeast (2 ¼ teaspoons)

1 teaspoon Sugar

1 cup Warm Water  (about 110 degrees)

3 cups Bread Flour

2 teaspoons Kosher Salt (or Sea Salt)

1 Tablespoon Olive Oil for dough & more for pan

You will need a Food Processor to make this dough.

 

Place the water, Sugar, and Yeast in a small bowl, stir it a little, then let it rest at room temperature until it starts to foam (about 10 minutes).

 

If your food processor has a plastic dough hook use that. If it doesn’t, then insert the metal cutting blade onto your processor.

 

Add the Flour and Salt to the food processor and pulse for 2 seconds.

 

Add the water / yeast mixture and 1 tablespoon of Olive Oil to the processor.

 

Turn the processor on and let it run until the dough starts to form a ball, and is pulling away from the processor bowl. Then turn the processor on again, for exactly 30 seconds and stop.

 

Get a large glass or ceramic bowl and lightly coat the whole inside with some Olive Oil. Place the dough in the bowl and move it around so it gets coated completely with olive oil. If you need it, add a bit more olive oil.

 

Cover the bowl with plastic wrap, and leave the dough to rise for one hour, in a draft-space. Usually somewhere on the kitchen counter is fine.

 

After one hour to 1 hour & 15 minutes, your dough should have risen to double its original size. The dough is ready ro roll out and make pizza.

PIZZA TOPPING :

 

A jar of Italian Passata di Pomodoro (Tomato Sauce)

Olive Oil

Sea Salt

½ pound whole milk Mozzarella Cheese (Polly-O)

¼ cup grated Pecorino Cheese

8 Basil Leaves, torn by hand

 

Note : Passata di Pomodoro is puree of Italian Tomatoes, aka Tomato Sauce. I recommend getting the absolute best quality Italian product like, Mutti, or anything labeled San Marzano for best results.

MAKING THE PIZZA

 

You will need a half sheet pan (16.5” x 11.5” ) to make the Pizza.

 

Turn your oven on to 400 degrees.

 

Place 2 tablespoons of Olive Oil in the sheet-pan, and spread with your fingers so the whole bottom surface of the pan has a thin coat of oil.

Remove your dough from the bowl and place it in the center of the sheet-pan. Push the dough down with your hand, and push and stretch the dough until it forms into the size of the pan, and is completely covering the bottom of the pan.

 

Cover with plastic wrap and let the dough rest inside the pan for 10 minutes.

 

Take a spoon and spread enough of the tomato passata (tomato sauce) over most of the pizza dough, leaving a half inch around all sides without tomato, as a border that pizzas always have. 

 

Drizzle a couple tablespoons of Olive Oil over the pizza. Sprinkle a little Salt over the whole pizza. 

 

Sprinkle the grated Pecorino Romano Cheese evenly over the whole pizza. 

 

Evenly spread all the torn Basil over the pizza. 

 

Then evenly spread shredded mozzarella evenly over the pie. Don’t over do it with the cheese. There should be spots where there is just tomato and no cheese over it. You don’t want the cheese to completely cover the pied or it will be out of balance.

 

Place the Pizza in the oven and bake for about 16 to 20 minutes, until the crust looks nicely browned. Serve and enjoy.

 

Note : Naturally you can add other toppings to this basic tomato pizza, such as Pepperoni, Sausage, or Mushrooms, whatever you like.

 

You can make tasty basic focaccia by not adding the tomato and cheese as the toppings on the dough. Instead, add a little more olive oil, some extra Kosher or Sea Salt sprinkled on top. Then add some chopped fresh Rosemary on top, throw it in the oven and bake, and you’ll have some tasty Rosemary Focaccia.

 

 

 

This RECIPE was EXCERPTED from POSITANO The AMALFI COAST COOKBOOK / Travel Guide by Daniel Bellino Zwicke who says "HAPPY NATIONAL PIZZA DAY to ALL"

POSITANO The AMALFI COAST COOKBOOK is Available on AMAZON.com

 

 

"Enjoy The Recipe, Enjoy the PIZZA, Enjoy the BOOK .




 
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The AMALFI COAST COOKBOOK
 
TRAVEL GUIDE




 
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Monday, February 8, 2021

What Kind of Tomatoes do You Use

 

WHAT KIND of TOMATOES DO YOU USE ?



I saw this on the ITALIAN CUSTOMS and RECIPES Facebook Page

WHAT BRAND of TOMATOES DO YOU USE ???

"I HOPE IT'S NOT HUNTS"

Only SAN MARZANO'S for ME

RECIPES from My SICILIAN NONNA


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Saturday, February 6, 2021

Greenwich Village Italian Tour

 





The Old ROCCO'S SIGN

Now it's CARBONE

"And We MISS ROCCO'S"




GREENWICH VILLAGE ITALIAN

Take The VIDEO TOUR





MEMORIES of ITALIAN FOOD

In NEW YORK

At ROCCO'S - JOHN'S - TOTTONO'S

ITALY

ROME VENICE NAPLES

VERONA - BOLOGNA

GREENWICH VILLAGE and More ...







GREENWICH VILLAGE ITALIAN

Video Tour





SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK

by GREENWICH VILLAGE ITALIAN WRITER

DANIEL BELLINO ZWICKE






GODFATHER SUNDAY SAUCE






Mickey Rourke

The POPE of GREENWICH VILLAGE














Thursday, February 4, 2021