Showing posts with label Lasagna. Show all posts
Showing posts with label Lasagna. Show all posts

Friday, September 28, 2018

Carbone and Remembering Rocco s



f66b7-carbone2bsign


CARBONE

Over The Old ROCCO RESTAURANT SIGN

GREENWICH VILLAGE NEW YORK




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Old ROCCO RESTAURANT

Now CARBONE

Thompson Street
Noel, Barbara, and Danny Eat Out

At the Favorite OLD-SCHOOL ITALIAN RED SAUCE JOINT
Barabra gives her Review of ROCCO'S

She just Loved it.



 


ROCCO RESTAURANT SIGN

When ROCCO'S was ROCCO'S







SUNDAY SAUCE

Learn How to Make All

The GREAYTOLD SCHOOL ITALIAN DISHES

Once Served at ROCCO'S and Many Old Joints Like It

MANY, Like RCOO'S are Now Sadly Gone


BAKED CLAMS

CHICKEN PARM

SPAGHETTI MEATBALLS

SUNDAY SAUCE

BRACIOLE

and More ...





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Tuesday, January 9, 2018

Carbone versus Roccos Old School Italian Restaurant

 
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The Old ROCCO'S Neon Sign

Before Major Food Group took over the Space
and Plastered CARBONE over this old Sign
photo Copyright 2009 Daniel Bellino Zwicke
 
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The New Sign

CARBONE Plastered on The Old ROCCO Restaurant NEON SIGN
photo Copyright 2015 Daniel Bellino Zwicke
 
 
 
EATING at ROCCO'S
Video







BEST SELLING Author Daniel Bellino "Z"

EATS at ROCCO'S RESTAURANT

GREENWICH VILLAGE, NEW YORK

with SISTER BARBARA

and BrotherInLaw NOEL

2005




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a1fc1-mangia-final-ys
Artwork Copyright 2015 Daniel Bellino Zwicke
MANGIA ITALIANO !

Memories of Italian Food

by Daniel Bellino "Z"




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The $56 VEAL PARMIGIANO at CARBONE

"Definitely NOT OLD SCHOOL ITALIAN" ???


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WANNA MAKE OLD SCHOOL ITALIAN VEAL PARM at HOME ???

For a Lot LESS THAN $56 ???


RECIPE is in SUNDAY SAUCE



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SUNDAY SAUCE

by DANIEL BELLINO "Z"

VEAL PARM Recipe

SUNDAY SAUCE GRAVY

and More ...




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Sunday, March 29, 2015

Daniel Bellino New Sicilian Cookbook

GRANDMA BELLINO 'S ITALIAN COOKBOOK
 
RECIPES FROM MY SICILIAN GRANDMOTHER
 
by Daniel Bellino "Z"
 
 
Best Selling Italioan Cookbook Author Daniel Bellino "Z" has a new cookbook, Grandma Bellino's Italian Cookbook  ... Our advanced peek of this new book by Daniel Bellino proved to be quite interesting. The book, which has some of Italian Cuisine's most sought after and popular recipes has a pelethora of unique ones. Unique recipes that is, and quite a number of them are recipes that have never before been published ... This news should be of special interest to and serious Chefs, cooks, cookbook lovers and all interested in Italian Food and espcially the Cusisine of Sicily and of Sicilian-Americans, Daniel Bellino's latest book is a winner. As with all Daniel's previous books Grandma Bellino's Italian Cookbook is filled with great recipes coupled with wonderful little stories that takes the reader on an enchanting journey of the foods of Italy, of Italian-American and more specifically here, of Sicily and the cusisne of the Sicilian American peoples .. The book is both delightful and informative, and is sure to please many, I know it did for me. So I would suggest to anyone interested in Italian, Sicilian, and Sicilian-American food and culture to hop on board and get yourself a copy of Daniel Bellino's latest, of Recipes From My Sicilian Grandmother, as soon as it hits the shelves, which is expected in May of 2015 .. Until then, as Daniel would say, Buon Appetito Tutti !
 
 
 
 
 
Richard Roma Reporting
 
 
 
 
 
 
Also By Daniel Bellino "Z"
 
 
SUNDAY SAUCE
 
 
 
 
 
 
 
SEGRETO ITALIANO
 
SECRET ITALIAN RECIPES
 
 
 
 
 
 
 
La TAVOLA
 
ITALIAN-AMERICAN NEW YORKERS
ADVENTURES of The TABLE
 
 

Sunday, November 16, 2014

JOHNS ITALIAN RESTAURANT East 12th Street



 
JOHN'S of 12th STREET
The MOVIE

WORLD PREMIER

SPECTACLE THEATER
Williamsburg, Brooklyn

New York



JOHN'S




East 12th Street

New York, NY


John's is one of the last of a dying breed of Old School Italian Red Sauce Joints .. John's has been a beloved East Village Italian New York Instituion since 1908, making it one of 
New York's oldest Italian Restaurants of which only a few of many remain. John's is one of them.
John's serves classic Old School Italian American food, including classics like; Clams Posillipo, Baked Clams Oreganata, Lasagna, Spaghetti & Meatballs, Manicotti, and more, including now rare items such as Speedino alla Romano and Veal Sweetbreads.

The wonderful Turn of The Century decor of John's has been lovenly and painstakingly preserved with its 1908 decor still intact. John's is lively and the old school waiters help round out the total picture of Italian Food with great old 1908 decor and animated service from the Black Bowtied Waiters.

Over the years John's has seen the like of; John Lennon, Joe Jackson, Ray Davies, Carol Burnett, Montgomery Clift, Ron Silver, Rockets Redglare, Tom Crruise, Mimi Rodgers, and many other celebrites pass through its doors. Why don't you pass through too? It's great old Italian New York experience.
 
 




LUCKY LUCIANO


 
SUNDAY SAUCE

by Daniel Bellino-Zwicke

SECRET ITALIAN RECIPES




 
 
JOE MASSERIA HITS VALENTI
 
LUCKY LUCINIO Does The DIRTY WORK 

Outside JOHN'S of 12th STREET

Smarting over the recent attempt on his life, which had left two bullet holes through his hat and another two holes through his coat, Joe Masseria plotted bloody revenge in epic Italian Renaissance fashion.
Chief Assassin
The target of his wrath was Umberto Valenti, a seriously wily character who had blasted those bullet holes through Masseria’s hat and coat. According to the New York Times in 1915, Valenti was:
A former Black Hand extortionist, it was rumored that Valenti had killed over 20 men, a number of whom had been Masseria’s closest advisors. The thirty four year old Valenti was the chief assassin of Salvatore “Toto” D’Aquila, the New York Mafia’s supreme ruler, a Mafioso who was locked in vicious mob war with Masseria and his chief strategist Giuseppe “the Clutch Hand” Morello.
However, Masseria’s seemingly supernatural bullet dodging powers had given the hard noised, but superstitious, Valenti second thoughts. Second thoughts that had him suing for peace and walking into an ambush in one of New York’s most storied Italian restaurants, John’s of 12th Street, on August 11, 1922, a restaurant that has been used as a set on Boardwalk Empire and the Sopranos.
Well Dressed Gunmen 
Whether or not Valenti sampled the chicken parmigiana before being croaked has been lost to the winds of history. However, some time around noon, Valenti and six laughing companions emerged from their luncheon. Walking eastward, smiles turned into frowns. Suddenly, Valenti spooked and bolted towards Second Avenue as two slick, well-dressed gunmen whipped out revolvers and fired. Gangland legend holds that one of the shooters was none other than Charley “Lucky” Luciano, Masseria’s newest protégé (the other shooter was probably Vito Genovese).



 

The FEAST of The 7 FISH

Italian Christmas


 
Pandemonium on East 12thStreet - In Front of JOHN'S Restaurant

As the shots flew, pandemonium broke loose on 12th Street. Whirling around, the feared assassin drew a revolver just as a bullet flew through his chest.
A teenage witness told the New York Times:
Luciano’s Escape
Despite Valenti’s death, the friendly Luciano and his pals weren’t done yet. A crowd formed to block the gunmen’s escape so the mobsters opened fire, hitting a street sweeper and a little girl visiting from New Haven Connecticut. The shots dispersed the crowd, and the hitmen disappeared into a nearby tenement.
Should I Bring Pajamas? 
Masseria was arrested for the murder.  During his arrest, he supposedly grinned and asked the police:
… whether he would need a nightshirt remarking, that the last time he slept in the station house they forgot to give him a pillow or pajamas.
For a job well done, Joe Masseria elevated Luciano to a leadership position at his headquarters in the Hotel Pennsylvania. All murder charges were eventually dropped, and Masseria, on his way to becoming Joe the Boss, set his sights on Valenti’s overlord, Toto De Aquila, New York’s boss of bosses.
However, John’s of 12th had another infamous last meal lined up twenty years later. The victim would be Carlo Tresca.
 
 
 
 
 
BASTA la PASTA !!!!
 
 
 

Saturday, March 8, 2014

MEATBALL PARM MONDAYS



The MEATBALL PARM





MEATBALL PARM MONDAYS


   The Meatball Parm Sandwich, as stated earlier, the Meatball Parm is one of thee Italian-American males most treasured things in life.  Things he needs to live a happy, normal, satisfying life, and an actual necessity for true Happiness. It’s right up there with Mom, Grandma, Sausages and Sunday Sauce. We ask not for much!
    No you do not have to be a Man or a Boy to eat one. Ladies and Girls eat them as well.  It’s just that the male of the species happens to Eat 5 Times the amount that Italian-American Women do. Not only that, but the male of the species holds Meatballs and Meatball Parms in much Greater Reverence, than do the females. They “Exalt” it, as the Meatball Parm, it deserves such adulation.  The men and boys adore it and get quite excited at the prospect and act of eating one, the “Meatball Parm.” And ladies who make them, know how much it is loved, cherished even.
    Yes Italian-American ladies and girls like this thing called the Meatball Parm too, but they  don’t get quite as excited about this sandwich as the males do.  Meatball Parms are held  quite dear  to Italian  men. Yes, it’s a guy thing, and more specifically, an Italian Guy thing. Yes, Italian-American males have given the Meatball Parm Iconic Status within our lives and realm of food. Why? We’re Italian, that’s all.
     The Great Ritual of the Meatball Parm Monday and it ties to the Sunday Sauce. You make the Meatballs for the Sauce, The “Gravy.” On Saturday you will buy all the meat, the Sausages and the rest of the ingredients for your Sunday Sauce (Gravy) to be made on Sunday.  However, on Saturday you are already thinking about  those Meatball Parms for Monday’s lunch.
   Yes Meatball Parms on Monday, following the previous days Sunday Sauce. You see, you have to think ahead.  Every good Italian knows that when you go through all the effort and time it will take to make a  pot  of  Sunday Sauce,  that you don’t just make it  for  Sunday’s consumption alone. No, that would be a waste of time to make just enough to eat on Sunday. It takes  time, effort,  energy,  and work to make  a  Sunday Sauce,  which  of course  is well worth it. You do not mind the work involved at all, for in the end, the “Rewards are Great.”A Sunday Sauce will yield, the beloved Sausages,  Gravy,  Braciole, succulent Ribs,  and Meatballs for Monday’s Meatball Parms.
    It does not really take much more time to make a larger quantity in order to have leftovers for the next day or two, and this is just what one wants to do, is to keep  the sauce going,  and going  for  another day, even two.  And in those leftovers are the much Prized at Monday’s Lunch for, of course “Meatball Parms.”  Yes, the men love and need Meatball Parms on Monday,  for the Ritual  of the Meatball Parms of Monday  is  “Time-Honored” and enjoyed by many. As the saying goes, “The Simple Pleasure of Life,” here it is quite apropos.
    So, you see, on Saturday when one goes to buy the ingredients to make the Gravy, they automatically  know to make sure they get  enough  ground meat to make plenty of  Meatballs that will last the  Sunday  Supper  as well  as yielding numerous left-overs for Monday’s Meatball Parms for Monday. The men, methodically make sure that there are enough leftover Meatballs for Monday’s lunch. When all are finished eating the great “Sauce” on Sunday, they set some Meatballs aside for the next days Meatball  Sandwiches. These sandwiches will make a dreaded Monday so much better. Think about?
    And if there are leftover Sausages? On Tuesday one can make Spaghetti with Sauce and Sausages, or even a Sausage Sandwich.  Think ahead boys and girls, and Mangia Bene!”




by Daniel Bellino-Zwicke

Excerpt from SUNDAY SAUCE



SUNDAY SAUCE is Available in Paperback and Kindle Editions on AMAZON.com










Sunday, January 27, 2013

RONZONI SONO BUONI







RONZONI

MEZZE RIGATONI



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"Ronzoni Sono Buoni," if you are Italian and grew up in the New York area in the great decades of the 1960's and or 70s you know the slogan. We Italians do love our pasta, we're weened on it! Pasta is the main staple of our diet. Many are fanatical about and love it so, they insist on having it several times a week. I'm one. Pasta, can be covered in a wide variety of sauces,  in some soups like; Pasta Fagoli (Pasta Fazool), in Minestrone's, with Pasta and Peas, and Pasta con Ceci (Chick Peas). Yes, we are weened on it. Mommy gave me, my bothers and sister Pastina coated in a bit of butter and Parmigiano when we were just toddlers  and every so often I have to pick up a box of Ronzoni Pastina, as I love and crave it still, and of late as with many my age, you start craving things you loved as a child, thus my stints with PASTINA ."Ronzoni Sono Buoni," it means, Ronzoni is So Good, and that it is. This brand of  Pasta, born in New York City at the turn of the 20th Century has been a mainstay of not only Italian-Americans of the East Coast but, for all. For years before the surge of many a imported pasta product in the U.S., Ronzoni, was not the only game in town for Macaroni, there was the Prince and Creamette, as well, but Ronzoni dominated the market and though I don't have stats, I would wage to say that 85 to 90 % of all commercial pasta sold in the New York, New Jersey, and Philadelphia areas was Ronzoni, the pasta in the bright blue boxes, Ronzoni Sono Buoni. God I wonder how many plates and bowls of Spaghetti, Ziti and other Ronzoni pastas I ate over the years, starting with Pastina as a toddler  and moving to Spaghetti with Tomato Sauce or Meatballs, Baked Ziti, Stuffed Shells and more. Oh “Stuffed Shells,” they bring back memories of my mother who loved them. We had them often, along with Lasagna made with Ronzoni Lasagana. You don't see Stuffed Shells around that much any more, they used to be on many a restaurant and even more home menus. There popularity has waned, but every once and a while I'll pick up a box of Ronzoni large shells, just for the purpose of bringing back those memories of mom making them and me loving them as  a child. I'll make a batch of tomato sauce, cook the Ronzoni Shells, and stuff them with ricotta and Parmigiano, bake them in tomato sauce, and "Voila" Stuffed Shells of days gone by. I do the same with a Pastina as I still love the dish so, dressed with butter and fresh grated Parmigiano Reggiano, “makes me feel like a kid again!” Yum, delicious little pleasure you can whip up in minutes and bring back visions of your youth. All with some butter, Parmigiano and a box of Ronzoni Pastina. That's Ronzoni, every bit a part of my life and youth as a spring ol Slinky, Etch-A-Sketch, The Three Stooges, Saturday Morning Cartoons, and all the favorites of my youth, Ronzon Sono Buoni, “Ronzoni it's so good!”





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SPAGHETTI
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SEGRETO ITALIANO

SECRET ITALIAN RECIPES

SALSA SEGRETO

FAMOUS PASTA SAUCE

RECCIPE

Of GINO'S

NEW YORK








RONZONI MACARONI COMPANY


LONG ISLAND CITY, QUEENS NEW YORK

1918





RONZONI FACTS 

From an Article in the New York Times 1974

I'm sure these facts are no longer true, as many Americans now buy a lot more imported Italian pasta then they did back in 1974. In the 1950's, 60's 70's  and even into the 1980's  Ronzoni dominated the past market, not only in New York, but for the entire country. 


1  -   New York is the largest market for pasta in America, accounting for 20% of all pasta sales in
         America, comes from New York.

2  -   Ronzoni sells more than 40% of all pasta sold in New York.

3  -   Ronzoni's sales were more than $40 Million dollars in 1973.






RONZONI PASTINA

"NO MORE" !





SAD NEWS

The Ronzoni Macaroni Company is discontinuing Pastina, due to low sales. "What" ? Yes folks, it's true.  After 107 of being one of Italian-America's favorite pastas, and the one maccheroni products is always the first one we eat, as Italian mothers feed their little babies Ronzoni Pastina, dressed in a little butter as one of the first solid foods their baby will eat, thus one of Italian-America's most time honored traditions. We all Love our pastina. But no more. Not Ronzoni Pastina anyway. Yes, a sad day for us Italians. We will have to find another brand of pastina, even though Ronzoni's is our most beloved, it will be no more.







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