Thursday, February 24, 2022

Italian Ricotta Apple Cake Recipe

 



RICOTTA APPLE CAKE



The Apple and Ricotta Cake is a soft dessert made with apples and ricotta cheese, a variation of the classic apple cake.
A very soft cake thanks to the presence of ricotta cheese that makes the apple pie even more delicious and fragrant at the right point, made with healthy and wholesome ingredients, ideal for breakfast or a tasty snack.
A quick dessert with Ricotta cheese that will appeal to young and old alike.
Let's see now how to prepare the Apple and Ricotta Cake in a short time!



RECIPE :

Prep. Time: 25 minutes
Cooking Time: 40 minutes


INGREDIENTS:

  • 1½ cups + 1 tbsp of flour
  • 9 oz of Ricotta cheese
  • 1 cup of granulated sugar
  • 3 eggs
  • 4 tbsp of butter
  • 3 apples
  • 1 cup of milk
  • 1 tbsp of baking powder
  • icing sugar to taste

DIRECTIONS:

To prepare the apple and ricotta cake first prepare 2 apples, wash and peel them, cut them into small pieces and set aside. In a large bowl break the eggs, add the sugar and with electric whisk start to whisk for a few minutes.
Then add the warmed melted butter, milk, and ricotta cheese and stir gently.
At this point add the sifted flour together with the baking powder and mix until you get a homogeneous mixture.
Now add the apples and mix well with a wooden spoon.
Grease a 9.45 inches hinged mold and pour in the mixture.
Cut the other apple into thin slices and decorate the surface of the cake (always leave some empty space to allow the cake to rise in order to ensure a good cooking inside).
Bake the cake in a static oven preheated to 356 F for 40 minutes (always do the test with the toothpick for cooking).
Let cool, then turn the cake upside down and sprinkle with powdered sugar.
Cut into slices and serve your apple and ricotta cake.






FAVORITE ITALIAN DISHES

And SECRET RECIPES





Monday, February 21, 2022

How to Make Proper NEGRONI Recipe a

 





BITTER CAMPARI 

Leonetto Cappiello Vintage Poster Design

FINE ART PRINT







HOW to MAKE a NEGRONI





"The NEGRONI"



Basic NEGRONI Recipe by Bellino


Ingredients :

 ounce Campari
1 ounce Sweet Vermouth
1 ounce Gin
Ice
Orange

1. Fill a Rocks-Glass or Highball Glass with Ice.
2)  Add Campari, Sweet Vermouth, and Gin.
3) Stir ingredients. Garnish with a piece of Orange Peel or slice of Orange.

.
.

Note: Orsen Wells after discovering the Negroni while writing a screenplay in Rome, wrote in a correspondence back home thathe had discovered a delightful  Italian Cocktail, “The Negroni.” Welles stated, “It is made of Bitter Campari which is good for the liver, and of Gin which is bad. The two balance each other out.”


The BELLINO NEGRONI


Best Selling Italian Cookbook author  Daniel Bellino Zwicke has been drinking Negroni's since he had his first in Rome, Italy, way back in the Summer of 1985. Daniel loves his Negroni, and it gets him just a bit perturbed at the cocktails over- popularity of late (the past 6 Years), as he feels it cheapnes his beloved Italian Cocktail, as Daniel says, "Now everybody and their Grandmother drinks them" When not so many people drank them, and very few ever even heard of the Negroni at all, it made drinking them, that much more special. Now? Well you can't stop progress as they say.


The BELLINO NEGRONI

Bellino, who knows a thing or two about Negronis, says he likes his own specail way, deviating slightly for what is the standard recipe of equal parts of Gin, Sweet Vermouth, and Campari on the rocks, with a fresh slice of Orange. Daniel says, he likes his Negroni with 1/3 Campari, with the other 2/3 of his Negroni made up of a bit less Gin (less than a third), and a bit more than a third of Sweet Vermouth over ice, with a splash of Club Soda, and of course an Orange slice. That's "The Bellino Negroni" Basta.


PS ... Bellino says "Tucci has the Negroni all Wrong." Shame on you Stanley. In his book, Tucci calls for half of the drink to be made with Gin, and the other half, with equal parts of Campari and Sweet Vermouth. ONG Stanley? This would make a horrible Negroni with so much Gin, overpowering the Sweet Vermouth and Campari.

Bellino says, while it is OK to tweak the Negroni just a bit, such a drastic change with half the cocktail made with Gin, would completely destroy the drink, and turn it totally "out of balance" unlike the Bellino Negroni, with just a minor change (less Gin), making for a superb cocktail.






CAMAPRI













POSITANO The AMALFI COAST

TRAVEL GUIDE / COOKBOOK











Friday, February 18, 2022

Pasta with Chicken Ragu Sauce Recipe




MARIA and HER PASTA

GALLINA






HOMEMADE PASTA GALLINA

MACCHERONI PASTA

with CHICKEN RAGU







MACCHERONI GALLINA






FAVORITE ITALIAN DISHES

And SECRET RECIPES





Maccheroni Gallina is a rare Sicilian dish that is not well known outside of the Sicilian Communities
in both Sicily and in America among Sicilian-Americans. It is quite tasty and makes a great family meal.

If you love pasta, and love chicken, you are sure to love this tasty dish of Pasta with Chicken Sauce,
Make it and Enjoy, The recipe is in SEGRETO ITALIANO by Daniel Bellino "Z"
Get it !







 



Thursday, February 17, 2022

Great Vintage BAROLO 2016

 


The star grape in Italy’s northern Piedmont is nebbiolo, named for the misty fog that drifts over the hills at harvest time, when aromas of white truffles and fermenting wine fill the air. It’s the Italian equivalent to Burgundy’s pinot noir, as important to the region as cabernet is to Napa Valley.

Nebbiolo is a tricky grape, thin-skinned and difficult to vinify. To fully ripen, it requires a long growing season, which tames its famous tannins yet lets the wine age in deliciously complex ways. The haunting blend of licorice, cherry, and floral aromas along with its layers of complex flavors and elegant structure are key to the appeal of its most famous wine: Barolo, named after both a village and a part of the region.

In 2016, wine growers were anticipating a magnificent vintage before they picked a single grape. For starters, the weather was perfect throughout the growing season, says Jimmy Minutella of Renato Ratti, whose single-vineyard Barolo Rocche dell’Annuziata ($105) brims with a rose-petal bouquet and glides over the tongue like velvet.

No heat waves, frosts, or hailstorms interrupted the season. The months of July and August had low humidity and temperatures that were above average but no hotter than 95F. Occasional rains prevented heat stress. September brought cooler evening temperatures, extending the growing season.

But labeling 2016 a great vintage for Barolo is not only a reflection of the weather. Add some science: The local government’s agriculture department and faculty at the University of Turin check the quality of grapes by measuring components such as sugar levels and acidity in clusters plucked from 15 strategically chosen Barolo vineyards. “We start with data,” says Matteo Ascheri, president of the regional consortium of winemakers in Piedmont, which represents more than 500 producers.

To the analyses and their implications for the final product, the consortium added ratings from producers and critics at a Nebbiolo Prima preview event in Alba earlier this year, as well as from global sommeliers and critics like me, who tasted the wines in New York in February. Afterward, all were averaged together to come up with the final official score, which rang in at an almost-­perfect 99.3 out of 100 and was announced at the first Barolo Barbaresco World Opening gala dinner. There were 200 producers on hand.

“This is one of the best vintages I’ve ever made, with 35 harvests on my shoulder,” said Luca Currado, winemaker at Vietti s.r.l., whose stunning single-vineyard Barolo Rocche di Castiglione ($200) nicely illustrates the character of the year: perfect balance, along with expansive anise, mint, and spice aromas; dark plum and cherry flavors; plush, smooth texture; and the structure to age for 30 years longer.



Thursday, February 10, 2022

How to Make Sunday Sauce alla Bellino

 

  LERN HOW To Make SUNDAY SAUCE ... Recipes in SUNDAY SAUCE by Daniel Bellino-Zwicke 


LEARN HOW To Make SUNDAY SAUCE 
... Recipes in SUNDAY SAUCE by Daniel Bellino-Zwicke


  Above : Ingredients for SUNDAY SAUCE (Gravy) Braciole, Sausages, Pork Neck, 
San Marzano Tomatoes, garlic, Olive Oil, and onions ... 

Brunello to Drink with The GRAVY !   



screen-shot-2016-11-15-at-1-09-08-pm


The BELLINO FAMILY

Lodi NEW JERSEY , 1940

Left to Right : Nonno Phillipo Bellino, my Mother Lucia Bellino, 

Nonna Giuseppina Salemi Bellino, and my uncle, Tony Bellino  ..







  WATCH Author Daniel Bellino and His Cousin Anthony (Bellino) 
Make SUNDAY SAUCE for The Bellino Family; Jimmy, Uncle Tony (Anthony's Dad)
 and Uncle Frank in Lodi, New Jersey "Jersey Style" alla Tony Soprano alla Bellino ....   
    


BELLINO On SUNDAY SAUCE


  When a meal centered around a Sunday Sauce is announced, one can have visions of Blissful Ecstasy at thoughts of eating Pasta laden with Italian Sausages, Savory Meatballs, Beef Braciola, and succulent Pork Ribs. All this has been slowly simmered to culinary perfection. Yes just the thoughts can enrapture one into a delightful frenzy of the “Most Blissful Feelings” of smelling, seeing, and consuming all the ingredients; the Sausages, Meatballs and Gravy. Yes a Sunday Sauce can and does have such effects on one’s mind, body, and soul. And, I do not want to sound prejudice, but this is pure fact, it is the Male of the Italian-American species who Love The Sunday Sauce in all its form, far more than the female sex. True! Meatballs too! And Italian-American men and boys Love and hold oh-so-dear, their Meatballs, Sunday Sauce, Sausage & Peppers, and Meatball Parm Sandwiches as well.  



  Excerpted From SUNDAY SAUCE 


by Daniel Bellino Zwicke   


  

ccd93-sundaysauce-small-new-cvr


SUNDAY SAUCE

WHEN ITALIAN AMERICANS COOK

by Daniel Bellino "Z"

AMAZON.com


    .  

Sunday, February 6, 2022

The Perfect BURGER Recipe



screen-shot-2016-11-08-at-5-20-51-pm
 


The Perfect BURGER by The DUDE



BURGERS & DOGS What’s more American than Hamburgers and Hot Dogs? Answer: Nothing! Not even Apple Pie! Doesn’t even come close. Americans probably eat 100 times more Burgers than Apple Pie. This is true of the beloved Hot Dog too, and the reasons The Dude Loves both.    Hot Dogs are one of the easiest things you can ever want to make, and The Dude, Walter, Donny, and Brandt all love them. Bunny too, especially Bunny. Get it? Bunny likes Hot Dogs. “That Slut, she Kidnapped herself,” says Walter.    Donny, as we all know really loves a good In-N-Out Burger, and Carneys too, or Chili Dogs at Pinks. Dude most of the time goes out for a Burger, but he likes makin em at home too. But when it comes to Chili Dogs, Dude prefers them at home, especially since he makes his awesome Cowboy Chili once or twice a month and often has Chili on hand. So the Dude besides making Burritos and Tacos, always makes a good number of Chili Dogs too.    And when Dude makes some tasty Chili he usually invites Walter and Donny over for a couple Dogs before they head over to the Bowling Alley. Walter and Donny do appreciate The Dudes tasty Chili Dogs before or after a good night of throwing Gutters but hopefully mostly Strikes. “Fwehh I’m on fire tonight. Mark it Dude,” (says Donny after throwing a Strike). It’s Good Old Fashion American Fun; Chili Dogs, Beer, and Bowling.    Yes Hamburgers & Hot Dogs, Frankfurters, Weenies, or simply Dogs, millions of each are eaten every day of the week. They are part of the American Fabric, Dudes World, mine and yours, Achievers too.    Cooking them? The Hot Dogs? The Easiest way is to boil them. You can cook them in a frying pan with a little oil, which browns them nicely and is super easy. This is the way Dude most often does them, but he’ll occasionally boil them too, especially when he’s gonna throw on some Cowboy Chili & Cheese. What’s better than that?    Now the Burger, that’s a little more complicated. You’re are dealing with raw meat here. Ground raw meat at that, and you need to cook the Burger according to the way you like them; rare, medium, well done, whatever? A Hot Dog is already cooked and all you’re doing is heating it up and adding Chili or “What Not.”    The single most important thing with a Burger is that the meat is fresh! “Super Fresh” at that, Dude says. What kind of meat? Well chopped-meat, Ground Beef. Ground Chuck or Ground Sirloin are most popular. And you usually want to get ground beef that has a fat content of between 15 and 20% fat. Twenty percent fat is better for tastier juicy Burgers.    Dude wants you to know the most important thing after freshness when it comes to Burgers is to keep it simple. Don’t mix flavorings like spices and other things into the meat. The only seasonings you need when making a Burger is Salt & Black Pepper on the outside of the beef patty. After the Burgers are cooked, you can add; Mustard, Ketchup, slice raw or sautéed onion, maybe sliced tomato, and lettuce. And of course, a slice or two of Cheese thrown on top is always great. Being a Californian, Dude likes to make a California Burger at times, with a slice of ripe Tomato and Avocado, or a New Mexican, with some good Green Chili Sauce.    But Dudes favorite is a plain ole Cheeseburger or, you guessed it, Chili Cheeseburger now and then, though most often Dude reserves the Chili for the Dogs. And yes, Bacon is always great. After these aforementioned items, if you want more, then you are going overboard and killing a good thing. Keep it simple Dude says. You want to taste of the Beef, and embellished by either a little mustard, Ketchup, onion, and maybe lettuce and tomato, yes, The California Burger, it’s okay.    Burger Size? Dude doesn’t like burgers that are too thick as some like them. The best size is about a half-inch to ¾” thick and round to fit a Burger Bun perfectly or just slightly going out past the bun, just a little. And the best Burgers are cooked on a Flat Top surface in their own fat. Forget about cooking on a hot grill that leaves hard burnt surfaces and you lose the tasty fat when in falls through the grill slots. That’s lost forever! Sad! “The tastiest Burgers gotta be cooked in their own fat,” says the Dude.    At home, The Dude says cooking your burgers simply in a frying pan with a bit of oil added in, is the best and tastiest way to go.    And when serving your burgers at home, you might want to serve some nice pickle spears on the side, along with some Potato Chips. That’s The Dudes favorite way, with some Chips and a couple Sour Pickle Spears on the side. Yummm!!! 

Make em, Enjoy em, and always Abide, says our Hero, The DUDE.





Screen Shot 2016-11-08 at 5.24.24 PM.png

   
Dudes BACON CHEESEBURGER

Abide in It !



  The DUDE BURGER Dude says this is Thee Classic Burger. His rendition of an In-N-Out Double-Double that he and Donny developed follows this one (The Dude Burger). As for taste and what not, Dude likes them both. When he’s experimenting a little; throwing on some Green Chili, Bacon, or Cowboy Chili, Dude uses this one. Dude says, try em both. You’ll like. INGREDIENTS for 4 DUDE BURGERS: 1 ¼ Lb. Fresh Good Quality Ground Beef (15-20% fat) Salt & Pepper 4 or 8 slices good quality American or Cheddar Cheese 4 Hamburger Buns 2 tablespoons vegetable oil Ketchup (Heinz is the Best)

OPTIONAL INGREDIENTS: Sliced raw Onion or sautéed Onions, Bacon, Mustard, Pickles, Lettuce, Tomato  



DUDE BURGER COOKING INSTRUCTION:


Divide the Ground Beef into 4 equal parts. Shape Beef into Patties about ½ inch thick. Heat a frying pan (Skillet) over medium heat for 3 minutes. Add oil, and heat 15 seconds. Turn flame up to high. Add raw beef patties. Cook 2 minutes. Season burgers with Salt & Pepper, turn the heat down to medium, cook for two minutes.. Turn heat back up to high. Turn burgers over to other side. Cook for two minutes until Burgers are about medium well, which is the Best way to cook a burger. Cook a little less if you want a medium Burger and less still if you want your cooked Burger Medium Rare. BURGER NOTES: To cook your Burgers on the back-yard grill, it usually takes about 6 minutes to cook a Half-Inch Thick Burger depending on the heat of the grill, about 4 minutes on the first side and then you turn the burger over and cook it two three minutes on the second side. Also, make sure not to make the common era of flipping your burger several time. You need to flip it once to get the best results. Yes, just once. That’s it, 1 Tim, and as Roberto Duran would say, “No Mas!” A good trick for you to know, which most home cooks do not know is that you can use a knife to poke into the center of the burger to see how much it is cooked in the center. If you look into the center and see it is rarer than you would like it to be cooked, then you will know that you have a few more minutes to cook it. This is a great trick to know for all cooking, so get in the habit of doing it as it is one of the greatest pieces of cooking knowledge you’ll ever get. This is particularly good method to use when cooking chicken or turkey to look inside to see if the bird is cooked through or if it is still a little raw and you’ll need to cook it more. As we have laid out instructions to cook a Burger on an outdoor grill as many like to cook them this way. We will reiterate that personally, we feel cooking a Burger cooked in a pan or a Flat-Top-Grill where the Burger can cook in its own fat is the Best way. It gives the burger more flavor, and the burger gets evenly browned, but if you want to cook the burgers on an outdoor grill, that’s your choice and your prerogative as the Stranger would say.   Note: The above recipe is for 4 Dude Burgers. If you want just one then just use a ¼ of the amount of ground beef, Hamburger Buns, and Cheese. To make 2 Burgers, cut the ingredient amounts in-half.





16e47-screen2bshot2b2015-01-052bat2b10-11-222bam
          
GOT ANY KAHLUA ?

aka The BIG LEBOWSKI COOKBOOK










Being TONY BOURDAIN

FOODPORN






KING of BURGERS ?




It's WIMPY !!!!




        .

Saturday, February 5, 2022

Recipes For SUPER BOWL SUNDAY Wings Chili Guacamole



Screen Shot 2016-01-29 at 1.15.11 PM 
 
  DUDES COWBOY CHILI !!! Yummm !!! 

Recipe in GOT ANY KAHLUA ? 


  Throwing a SUPER BOWL PARTY this year? Doing the cooking? Need some Great Recipes? 

There are two great Books geared to help you out. 

The BADASS COOKBOOK and GOT ANY KAHLUA? 

The Collected Recipes of The Dude, aka The BIG LEBOWSKI COOKBOOK are two books that are sure to help. There are Crowd Pleasing Recipes that are Easy to Make and oh so Tasty !!!




  Screen Shot 2015-09-19 at 3.00.53 PM 

The BIG LEBOWSKI COOKBOOK

The COLLECTED RECIPES of The DUDE



  Make The Dudes Famous COWBOY CHILI, Maude's Meatloaf, TACOS, BURRITOS,                   DUDES BIG LEBOWSKI GUACAMOLE and More ... 

In GOT ANY KAHLUA ? COLLECTED 

RECIPES of THE DUDE !!!


ALSO GREAT SUPER SUNDAY GAME DAY Recipes

The BADASS COOKBOOK

Screen Shot 2015-09-07 at 12.01.18 PM


                                Make Deviled Eggs, Badass BBQ SPARE RIBS, 

KFC CHICKEN,  SLOPPY JOES 

                          CHILI For a CROWD, BADASS CHICKEN WINGS and more  

In THE BADASS COOKBOOK 

AMAZON.com



Screen Shot 2016-01-29 at 1.14.06 PM.png


AWESOME CHICKEN WINGS

RECIPE



Screen Shot 2016-01-30 at 1.03.17 PM


Johnny Cash

FUCK YOU !!!

Tee SHIRT




Find The WORLDS COOLEST Tee SHIRTS !








...

Friday, February 4, 2022

A Bit about FLorentine Steaks Bisteca Steak

 




BISTECA FIORENTINA

FLORENCE ITALY





FLORENTINE STEAK

TRATTORIA Dalle OSTE

FLORENCE ITALY





ANTHONY & DARIO



ANTHONY BOURDAIN Meets DARIO

The KING OF FLORENTINE STEAK

PANZANO, ITALY





A DAY With DARIO CECCHINI

PANZANO, ITALY



MACCELERIA DARIO





STEAK ITALIAN STYLE



SUNDAY SAUCE

COOK The PERFECT STEAK

ITALIAN STYLE  RECIPE






"WANT a GREAT BISTECCA" ???




"MAMMA'S GOT The BISTECA"

TRATTORIA PANDOMONIO

FLORENCE, ITALY





DARIO CECCHINI

The KING of The FLORENTINE STEAK



Dario Cecchini

The MAD BUTCHER of TUSCANY