Showing posts with label Daniel Bellino zWICKE. Show all posts
Showing posts with label Daniel Bellino zWICKE. Show all posts

Wednesday, November 3, 2021

Stanley Tucci can't Make a Proper Negroni

 

 



STANLEY TUCCI Does Not Know How to Make a Proper NEGRONI


Yes it's true. The person who has become popular for making Negroni Cocktails, more than anyone else in the history of mankind, does not even know how to make a proper Negroni. This is scariligous, and shows once again, how people jump on the Band Wagon, so to speak.

I was horrified when I was looking in Tucci's latest book TASTE "My Life Through Food"and saw his recipe for the Negroni. In his recipe and instruction, Tucci cals for 50 milliliters of Gin, 25 millileters Campari, and 25 milliliters Sweet Vermouth with a slice of Orange. "oh my God, I can't beleive it, totally wrong Stanley. The proportions are totally wrong and would make a "Horrible Negroni, and one I'd never ever want to drink." and I've been drinking these bad boys Since 1985, a good 25 years before the Negroni Craze reached the American Shores.

How can you do it Stanley? Everyone who knows anything about a Negroni knows that you use equal parts of Campari, Gin, and Sweet Vermouth, and not and never ever twice as much Gin as Campari, you complete destroy the taste, by completely throwing the cocktail out of balance, a primary prerequisite to any good cocktail. How can you do it Stanley. Futhermore, it is beyond me that the press and general public have practicallymade Tucci the King of The Negroni, and the man doesn't know how to make one. This is horrifying ! Really Stanley? How can you do it. 

I've written extensively about the Negroni (in La Tavola), a good 10 years before the Negroni Craze even started. And as I've stated, I've been drinking these wonderful cocktails since the Summer of 1985, on my first trip to Italy.  My first Negroni? I remember it well. It was at the Caffe Giacosa (formerly Caffe Cassoni), in FLorence.  I went in and sat down. The waiter brought me a menu. I already knew what I wanted, as I had read of the Negroni in an Italian travel guide. I knew it was invented here, and that's what I was going to get. So when the waiter came back, I said, " Un Negroni pro favore." The waiter nodded and, replied, "Prego." A few minutes later he brought me my Negroni, with a few cocktail treats that they serve with cocktails in Italy. I took a sip. Yum, that's pretty good I thought. That was the first. The first of many hundreds to come. Way back then, very few Americans drank Negroni's. There were a few. The well traveled, but nothing like today. It really doesn't make me that happy that everyone and their grandmother drinks them these days. It sort of takes away from their specialness a bit. But what are you going to do" That's the way it is. They're still tasty and refreshing to me. Tasty and refreshing? Well yes. Just don't have Stanely Tucci make one for me. "Yuuk! Not very good. Not a Negrone (the way Stanely makes them). 

Sorry Stanley, but you got it all wrong.





... Daniel Bellino "Z" ....




HOW to MAKE a PROPER NEGRONI

1 ounce Campari
1 ounce Sweet Vermouth
1 ounce Gin

ICE

1 fresh slice of Orange

Preparation :

Fill a rock glass with ice.

Add the Campari, Sweet Vermouth, and Gin. 

Stir.

Add a slice of Orange, and serve.


NOTE :  You can change the proportions a little. Just don't change them up too much, or you will throw the cocktail out of balance, and it will not taste like a Negroni, defeating the whole purpose of making the drink, as is the case with Mr. Tucci's recipe. "It's all wrong. Way too much Gin."

If you wanted to stick around the prescribe recipe of equal parts of Campari, Sweet Vermouth, and Gin, to make a proper Negroni, you can put in just a little less Gin, but not too much less, or you'll change the make-up too much.

Also, it is very acceptable to add a plash of Club Sod on top. Just not too much. Make sure it is just a small splash.

Bitters : Campari

Sweet Vermouth Brands : Cinzano, Marini & Rossi, Antica Carpano.

GIN :  Any London Dry Gin. Most popular brands include : Beefeater, Bombay, Gordon's, Tanqueray, and Hendrick's.


Final Note : Negroni's can be made straight-up, or on the rocks, however, 95% of the time, they are                         served on the rocks. 







NEGRONI






POSITANO The AMALFI COAST

COOKBOOK / TRAVEL GUIDE










Monday, May 10, 2021

Positano TShirt Sale Amalfi Tee

 






POSITANO

The AMALFI COAST 

COOKBOOK / TRAVEL GUIDE






And The BOOK



POSITANO

The AMALFI COAST COOKBOOK

TRAVEL GUIDE

by Daniel Bellino Zwicke





Saturday, April 10, 2021

Stanley Tucci Favorite Pasta Recipes Italy

 




Stanley Tucci "BIG NIGHT"

The TIMPANO



# 3 Rigatoni Amatriciana




PAST AMATRICIANA

1¼ pounds rigatoni pasta (or bucatini)
120g / 4½ oz guanciale (cured pork jowl)
6-7 San Marzano tomatoes
100g / 3½ oz grated pecorino romano cheese
½ glass dry white wine
1 tablespoon extra virgin olive oil
Salt
Black pepper

PREPARATION : 
Fill a large pot with water, add salt and bring it to the boil.
In the meantime, heat the extra virgin olive oil in a frying pan. Chop the guanciale into thick strips, add it to the an and cook until crispy. Add the white wine, cook for a minute to reduce, then remove the guanciale from the pan with a slotted spoon and set aside.
Add six or seven San Marzano tomatoes to the pan with the remaining oil and fat from the guanciale. Use a wooden spoon to flatten the tomatoes and simmer for a few minutes.
Cook the rigatoni in the pot of boiling water until al dente, add the crispy guanciale back into the pan of tomatoes then drain the pasta and add it to the sauce.
Toss everything together well then divide into portions and serve with a sprinkle of grated pecorino and a crack of freshly ground black pepper.


The WORLD'S TASTIEST RECIPE ?
RAGU BOLOGNESE



# 1 FAVORITE PASTA RECIPE EVER !

PASTA BOLOGNESE

BEST RECIPE EVER !!!





The WORLDS TASTIEST RECIPE 

RAGU BOLOGNESE

by Daniel Bellino Zwicke

aka "Danny Bolognese"






Spaghetti Nerano alla Bellino

Honorable Mention



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 to 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.

This Recipe complements of Best Selling Italian Cookbook AUthor DBZ from his latest book

POSITANO The AMALFI COAST COOKBOOK & TRAVEL




POSITANO

The AMALFI COAST

COOKBOOK / TRAVEL GUIDE






# 2  SPAGHETTI CARBONARA










WATCH SPAGHETTI CARBONARA 





SPAGHETTI VONGOLE

# 4 FAVORITE ITALIAN PASTA DISH

"SPAGHETTI with CLAM SAUCE"

RECIPE Courtesy of BEST SELLING ITALIAN COOKBOOK AUTHOR





Spaghetti Vongole at Da MARINO

NAPLES, ITALY

Cookbook Author Daniel Bellino Zwicke says that this is the single best plate of
Spaghetti Vongole he has ever had in his life, and he has had many. He took this picture of
his plate of Spaghetti Vongole at Ristorante / Pizzeria Da Marino in Naples one day. Daniel says that it was one of the most memorable meals of his life, "I Loved it," he said. He had a Insalata Frutta di Mare ( recipe ) for antipasto, which he said was as good as can be.

Daniel says that he was just planning on a plate of Spaghetti Vongole and a stater, but when he saw the pizzas coming from the oven and how good they looking, he couldn't resist. He ordered a 
Pizza con Salame thinking he would eat just half. "It was so good, I ate the whole thing. One of the best pizzas I've ever had in my entire life, and much better than ones I've had at Da Mateo and other much more famous Pizzerias of Napoli," stated Daniel.



RECIPE - SPAGHETTI VONGOLE

1 lb. Imported Italian Spaghetti (or Linguine)

1 pound Cockles or Manila Clams

18 Littleneck Clams

12 tablespoons Olive Oil

4 cloves Garlic, peeled. Cut 3 cloves into thin slivers, keep one garlic clove whole.

1/8 teaspoon Red Pepper Flakes

12 Cherry Tomatoes, cut in half

Salt & Black Pepper

4 tablespoons chopped fresh Parsley

¼ cup Water

 Place Littleneck clams in a medium size pot with a lid. Add Water and clams with 1 whole garlic clove, cover pot. Turn heat up to high and cook clams until they just open. Turn flame off. Remove clams from pot and reserve the cooking liquid.

Put a large pot of water on stove and bring to boil for cooking the pasta. Add Spaghetti or Linguine to pot of rapidly boiling water with salt and cook according to directions on package.

Sauté Garlic in Olive Oil in a large sauté pan over medium until garlic just starts to brown, lower heat to low and add Red Pepper. Cook 1 Minute.

Add Cherry Tomatoes and cook over medium heat for 2 minutes.

Add Cockles (or Manila Clams) to pan with garlic and olive oil. Add cooking liquid from larger Cherry Stone Clams to pan. Put cover on pan and turn heat to high, and cook until the Cockles (clams) just open.

Remove cooked Cherrystones from shells and chop each clam into about 6 pieces or so. Add the Chopped Cherrystone Clams and Parsley to pan with Cockles. When pasta is done cooking, drain it and add to pan with clams. Using a pair of tongs, mix pasta with clams, and cooking liquid.

Divide Pasta into 4 to 6 equal portions on plates or pasta bowls. Divide all cooking liquid and Clams over each portion of pasta on the plates. Sprinkle on some more Olive Oil once Pasta is plated. Enjoy.

 RECIPE excerpted from POSITANO The AMALFI COAST COOKBOOK / TRAVEL , courtesy of author Daniel Bellino Zwicke ....


# 5 - SPAGHETTI POMODORO


SPAGHETTI POMODORO
TOMATO SAUCE RECIPE



FAVORITE ITALIAN PASTA RECIPES

# 6 PASTA al NORMA

From SICILY



Ingredients SPAGHETTI al NORMA




GRANDMA BELLINO'S COOKBOOK
CAPONATA - MEATBALLS 
SOUPS - PASTA
PASTA al NORMA
And More ...




"USE The BEST TOMATOES" 




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Sunday, March 7, 2021

Recipe Charles Prime American Cheeseburger NYC

 



Au Cheval Single Cheeseburger



The Au Cheval Cheeseburger is one tasty burger that's on the menu of the Chicago restaurant Au Cheval. They make a damn tasty Cheeseburger that first gained fame in at the restaurant in Chicago and now being served at this Chicago company's restaurant 4 Charles Prim at 4 Charles Street in New York's Greenwich Village. I found out about the place through my cousins Eddie and Joe who knew of it, raved about it, and said we have to go. I was salivating at the thought, and it would take a few months until we did, until one night I got a call from my cousin Joe. I answered my cel and Joe asked me, "Danny, what are you doing?" 
"Nothing," I said.

"We're gong to Charles Prime tonight," Joe told me. "We've got a reservation at 12 Midnight. We're at Cipriani, come and meet us." And so I did. I put on a nice shirt, my best watch (Tag Steve McQueen Monaco Chronograph), and threw on my Harris Tweed Jacket and off I was to Cipriani Downtown. My cousins Joe, Tommy, and Eddie were there with two of Tommy's friends who I'd never met before. Joe ordered me a Negroni and we had a great time. I always love going to Cipriani and was excited at the prospect of going to Charles Prime and finally getting to eat one of their famous Au Cheval Burgers. We chit chatted and drank our cocktails and at 11:40 pm we left Cipriani to head over to Charles Prime a few minutes away.

We got to Charles Prime and were greeted warmly by the staff, as Tommy had already laid the groundwork. He had eaten there already, got to know the staff, and endeared himself to them, and we "Were in like Flynn." We sat down and ordered some Bourbon Old Fashions to start us off.

I'm going to make the rest of this story speed up a little. We had all sorts of things to eat; Crab Cocktails, Prime Rib Steaks, all sorts of Potatoes, including Fries of course, Creamed Spinach, the famed Cheeseburgers, and I can't remember everything else. We had a couple bottles of good Bordeaux wine too. Now when all was said and done, I believe we should have skipped the Prime Rib and some of the other stuff. As it turned out, it was true, "the Cheeseburger was great," and we should have just stuck with that, and all eaten more of the burgers and less steak. We all felt like we didn't get to eat enough of the Cheeseburger and were yearning for more. So, if I go again, I'll skip the steak and everything else except maybe a Crab or Shrimp Cocktail, French Fries, and Creamed Spinach will be welcome and either one or two Cheeseburgers depending on how hungry I am, "and that's that. Basta!"



"Make Your Own at Home" !

Au CHEVAL CHEESEBURGER

RECIPE :

12 ounce Prime Ground Chuck Beef
2 Brioche or Potato Hamburger Buns
4 slices good quality Yellow American Cheese
1/3 cup Hellman's Real Mayonnaise
1 tablespoon Dijon Mustard
1 teaspoon prepared Horseradish 

Salt & Black Pepper
Butter
2 tablespoons Olive Oil
16 slices Dill Pickle


Place the Mayonnaise, Mustard, and Horseradish in a small bowl and mix with a fork.

Divide the ground beef into 4 equal pieces and form into burger patties about 1/4" thick. Season all 4 patties on both sides with Salt and Black Pepper to taste.

Heat a large frying pan on medium heat add the olive oil and heat for 1 minute. Add the burger patties and let them cook for about 3 1/2 minutes, then flip them over. Cook the patties on the 2nd side for 2 minutes. 

Lower the heat to low and add 1 tablespoon of butter to the pan and cook the burger for 1 minute. 

Flip the burger and let cook for 30 seconds more. Place the burgers on a plate and top each with a slice of cheese.

Place the buns in the pan and let toast in the pan juices for about 1 minute, until crisp. Be careful not to burn. Turn the heat off.

Place the un bottoms on to 2 plates. Smear some of the sauce mixture on the all 4 bun pieces. Place a burger patties on top of each bottom bun.  Top each pattie with 4 slices of pickles. Place a 2nd burger patty on top of these 2 burgers and top with 4 slices of pickles each.

Top each with the top burger buns and serve.  







Inside CHARLES PRIME

GREENWICH VILLAGE

NEW YORK





HOW to COOK The PERFECT STEAK

The BEST BURGER

PRIZE WINNING CHILI

TACOS - BURRITOS

FRIED CHICKEN

And AMERICA's FAVORITE RECIPES







The AMERICAN CHEESEBURGER








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