Showing posts with label italian food. Show all posts
Showing posts with label italian food. Show all posts

Sunday, December 18, 2022

Best Marinara Sauce Recipe Ever Pasta



"READY to GO" !!!






• 1/2 cup evoo⠀⁠
• 2 cups yellow onion, minced⠀⁠
• 4 Tbsp garlic, minced⠀⁠
• 1 cup basil, chiffonaded⠀⁠
• 1/2 cup flat leaf parsley, chopped (optional)⠀⁠
• ¼ tsp pepperoncino⠀⁠
• 4 - 28oz cans high quality tomato puree or whole tomatoes, crushed by hand⠀⁠
• 1/2 can water⠀⁠
• 1 ½ tsp salt (or to taste)⠀⁠
• ½ tsp black pepper⠀⁠
• 1 ½ Tbsp dried oregano ⠀⁠
• big handful fresh basil, whole or torn by hands⠀⁠
• In a heavy-bottomed saucepan, heat the olive oil and the onions together on medium-high heat and sauté until the onions are soft and beginning to brown slightly.⠀
• Add the garlic and continue to sauté until the garlic is soft.⠀⁠

• Add the next 3 ingredients and sauté for 2 minutes, to release the flavors of the herbs, while stirring.
• Add the next 5 ingredients and bring to a light boil, then immediately reduce heat to a low simmer. Simmer for about 45-60 minutes. Adjust seasoning if necessary.⠀⁠

• Remove from heat and stir in the second amount of basil and the marinara is ready to go!






And MORE ...




Tuesday, November 2, 2021

Anthony Bourdain 's Favorite Italian Pasta Cookbook







"Tony Eats Pasta" is a wonderful  T-Shirt designed by the artist Bellino. The artist Bellino painted a beautiful painting of the late great Anthony Bourdain, doing what he loved doing best, Eating The World. Here we find Tony eating his favorite of all pasta dishes, Cacio Pepe in Rome, Italy. It's no secret Bourdain loved eating pasta, that his favorite was Cacio Pepe, a famous pasta dish of Rome, and that Anthony Bourdain, wished he was, at least part Italian. He Loved Italians, Italy, the food, the people, and Italian Culture in general, whether it was in Italy, or with Italian Americans eating their favorite dish of all, Sunday Sauce (aka Gravy), Tony wanted to be Italian, and he even married an Italian woman, his 2nd wife Ottavia Busia, of Sardegna, Italy. Anyway, we just love this awesome piece by Bellino, who created this Limited Edition T-Shirt from his origianl painting he made of Anthony Bourdain eating Cacio Pepe pasta in Rome. If you are a fan of Tony's, you are absolutely sure to just love this piece, of Tony eating pasta. This is a limited edition run, so get your awesome "Tony Eats Pasta" tee shirt today !

GIFT IDEAS : Christmas, Birthday Gifts, and all occasions.





And That's What TONY WANTED to BE




Daniel Bellino "Z"

"Come here kid, lem-me show you something.You never know when you're gonna have to cook for 20 guys some day." Pete Clemenza says to Michael Corleone (Al Pacino) in Francis Ford Coppola's The Godfather. It's one of the most famed movie scenes in history, and of great importance to Italian-Americans. Clemenza is making "Gravy" aka Sunday Sauce, the Supreme Dish of Italian-America, and the dish that brings Italian Families together each and every Sunday. Learn How to Make Clemenza's Sunday Sauce, Meatballs, Pasta Fazool, Momma DiMaggio's Gravy, Goodfellas Sauce, and all of the great favorites of The Italian American Table. Cook Sinatra's Spaghetti & Meatballs, Italian Wedding Soup and more, and delight in the many stories and factual information written by Italian Food & Wine Writer Daniel Bellino Zwicke. 

This book is filled with Joy & Love, and you will get many years of both, reading, cooking and eating the dishes in SUNDAY SAUCE "When Italian-Americans Eat".Do you Love Goodfellas, The Godfather, and Italian Food? Of course you do. Learn How to make Clemenza's Brooklyn Mob War Sauce for 20 people some day. Remember that scene in Francis Ford Coppola, Mario Puzo classic Film Trilogy of the Corleone Family of Sicily and Brooklyn, New York. Recipes in Italian-American New York Author Daniel Bellino Zwicke's Best Selling Cookbook (2 Years Amazon Kindle) 

SUNDAY SAUCE includes; Frank Sinatra Sunday Sauce, Dolly Sinatra's Spaghetti Meatballs, Joe DiMaggio 's mom's Sunday Gravy, and Charlie Scorsese making Sauce in Prison in Martin Scorsese's GOODFELLAS - starring; Robert DeNiro, Joe Pesce, and Ray Liotta making Veal & Peppers and Sunday Sauce. And by-the-way, Joe Pesci and Liotta are both Italians from New Jersey, so they know their stuff when it comes to Italian Food and all things Italian (Mafia speak and so-forth). .


Editorial Reviews :

Review :Great Recipes & Stories of Italian-America .... I didn't know what to expect before I loaded this on to my Kindle and started reading. The premise of the book is a set of Italian recipes with each one accompanied by a story. This is the first of its kind that I've ever read or even heard of, so I thought I'd give it a chance and wasn't disappointed after finishing it a few days ago.

Daniel does a great job of creating the recipes and making sure that each one feels authentic and taste wonderful. All of the stories with each recipe is also well done and does a great job of connecting the food to the story. It's hard to figure out which one is more enjoyable. The story side or the recipe side of this novel, but I had to chose it would be the recipe side of the novel as the recipes are truly great and highlight Italian cuisine.If you're looking for a great cook book to give you some great Italian dishes to try out all courses, with a few stories to read while your food is cooking, then this is definitely the book you've been looking for. As it does a splendid job of creating wonderful, quality meals..Buy This One ... 

This is The Best Italian Cookbook Ever !Authentic Italian Cooking ... Many of the recipes are very close to those, my grandmother,who was from Sicily, made. These recipes are very good. My only critique is that the book could be edited better, but the recipes are very good. Buy the book if you want authentic italian recipes.From the AuthorI'd like to thank everyone who has obtained anyone of my books and for your many kind words about some of the joys the recipes and stories within have pleased you. It's truly an honor for me for each and every book that anyone obtains of mine and I thank each and everyone of you. A special thanks to those who have said Sunday Sauce is  The Best Italian Cookbook Ever. 


For a 2 Year Period between 2014 to 2016 the Kindle Edition of SUNDAY SAUCE was # 1 BEST SELLER of ITALIAN COOKBOOKS on AMAZON KINDLE longer than any other cookbook.





Sunday, November 16, 2014




Williamsburg, Brooklyn

New York


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.



by Daniel Bellino-Zwicke



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.

Saturday, November 1, 2014


Frank SInatra & Ava Gardner
"Mangia Bene"
Veal Milanese? Now that’s Italian! Italian from Italy that is, and totally authentic to Italy and not an Italian-American invention. Veal Milanese is par-ticularly loved by New York and New Jersey Italian-Americans, but it’s a dish that is not often eaten at home. It is most often eaten in Italian Restaurants. Veal Milanese is a dish that when made in its most classic form and of the original recipe is made with a rib veal-chop that is pounded thin, then breaded, then fried in a combination of butter and oil to browned, crisp, and crunchy. It is put on a plate and topped with a salad of Arugala & Tomato. It is simple and delicious. Veal Milanese is simple and delicious, but cheap it’s not. This dish can cost you anywhere from about $29 to $42 a pop, with the average being about $39 in a restaurant. Not cheap! You can make it at home for about $10 or $12, considerably cheaper than 39 dollars. But guess what? Just like with our friend Veal Parmigiano, Veal Milanese can be made with chicken or pork. Yes, it’s no longer Veal Milanese, but Pork or Chicken Milanese. But guess what? It taste just as good, and it’s way cheaper. So if, you have a hankering for some Veal Milanese, but don’t want to spend $39 plus tip, plus tax, and you’ve got to have a least one glass of wine in a restaurant, that Veal Milanese with all the rest is gonna cost you about $65 or so. Dam! But you’ve got alternatives. You can make Veal Milanese at home for $10 to $12, or you can make Pork or Chicken Milanese for $3 or $4 a serving. Not a bad alternative.
Oh, and by the way, did you know that Veal Milanese was one of Frank Sinatra’s favorite dishes? Yes, ol Blue Eyes loved it, along with; a simple bowl of Spaghetti Pomodoro (Tomato Sauce), Clams Posillipo, Sausages, Meatballs, and of course Sunday Sauce. As many know, Patsy’s on West 56th Street in New York was Sinatra’s all-time favorite restaurant. He loved and adored the place, and ate there for more than 50 years. Frank liked his Veal Milanese at Patsy’s and he liked it a certain way, extra thin and extra crisp. Veal Milanese is already pounded thin to begin with, but Frank liked his even thinner, and at Patsy’s they always granted Frank’s request and gave him what he wanted, which was good-old, no-fuss Italian Food prepared to perfection. Basta!
Excerpted from SUNDAY SAUCE  by Daniel Bellino-Zwicke
Frank Sinatra
Dean Martin
and Other Freinds
4 Veal Cutlets from your butcher, or pork or chicken 1-1/2 cups plain breadcrumbs
1 ½ cups flour
3 eggs, Salt & Black Pepper
4 cups Arugala, 1 cup cherry tomatoes cut in half
2 lemons cut in half
Vegetable Oil for frying and half stick of butter
2 lemons cut in half
6 tablespoons Olive Oil, Salt & Pepper to Taste
2 tablespoons Red Wine Vinegar
1. Place four, eggs, and bread crumbs each in their own separate bowls.
2. Season cutlets with Salt & Pepper. Season eggs, Flour and breadcrumbs with salt & pepper
3. Dredge each veal cutlet in flour, and shake off excess flour.
4. Then dredge veal in eggs, shaking off excess flour before putting in to breadcrumbs.
5. Completely coat veal cutlets with breadcrumbs. Press bread crumbs in to the cutlets. Set Aside.
6. Heat oil over medium heat in a frying pan that is big enough to cook 2 cutlets at a time.
7. When oil is hot enough for frying, add butter and turn heat to high. Add 2 of the breaded cutlets and fry on each side to slightly golden brown. Remove fried cutlets to a plate with paper towels and keep warm.
8. Fry other 2 cutlets until golden brown on each side.
9. Place Arugala and Tomatoes in a mixing bowl. Olive Oil and Vinegar. Season with Salt & Pepper to taste. Toss Salad.
10. Place each cooked Veal Cutlet on a plate each. top each cutlet with salad. Place a half lemon on each plate and serve your Veal Milanese
Veal Milanese alla Sinatra and Other Great Recipes
and Stories in SUNDAY SAUCE  by Daniel Bellino-Zwicke
Mangia Bene !
SEGRETO ITALIANO   by Daniel Bellino-Zwicke
"We Love You Frank"

Friday, July 18, 2014

We Talk About Food


Excerpt from Daniel Bellino-Zwicke's La TAVOLA

    They say one of the telltale signs of a true Gourmand is that as  you  are eating  one  special meal, you are already talking  about the next  one.  You only have to pick where, when, and  what (the food) it’s going to be.
    It can be  at a restaurant,  or a meal that you cook yourself, or one cooked by a friend or family member. It  might be a private dinner-party or backyard barbeque.  You  might be checking out a  new place in town.  One  that  has been  creating quite a buzz, or you’re going back to a beloved old spot, your favorite “Bistro,” that  makes the most amazing Cassoulet, a Trattoria  for  your  favorite Pasta, or a  Vietnamese Restaurant that makes the  best Pho in town . When the first White Truffles are in  season, it’s off  to the Italian joint that knows just how to serve them, and at a fair price to boot. If a fair price for White Truffles is ever possible. You know,  you just wouldn’t be a  true gourmand if  you  weren’t  thinking, talking, and dreaming of that first plate of the season, of the Planets most delectable little morsels of all, White Truffles from Alba “Ah Heaven!”
     If  you’re  in  Paris you might be heading to Tour d’Argente for the famously exquisite “Pressed Duck,” where there is no place else on God’s good Earth that makes one quite like theirs.
     Maybe you’re going to La Coupole for the stupendous Fruits d’Mere, laden  with  crisp fresh delicacies of the sea. No place does it like La Coupole with its Grande Café feel of the 1920’s, alla “Ernest Hemingway,” and all.
    If you’re in Venice you’ll  go to Harry’s Bar for a  Bellini and  “Carpaccio” (both of  which were invented there).   And you might follow the Carpaccio with a plate of Risotto Nero and perfectly cooked Fegato alla Veneziana.
    In  Positano you’ll go to Vincenzo’s for the Greatest plate of  Spaghetti Vongole on Earth, and, not far away in Napoli you’ll  feast on the World’s Best Pizza Possible. There are actually a few places in New York that can give Naples a run for the money in the Great Pizza department. The Great Pizzeria’s of New York being;  Patsy’s in  East Harlem,  Totonno’s  on Neptune Avenue in Coney Island, Lombardi’s on Prince Street in  Soho,  and  the Fantabulous Pizza of  Mr. Dominic DeMarco at Difarra’s in Brooklyn. On top of serving some great pizza, Lombardi’s just so happens to be  America’s first ever  Pizzeria. That’s History!  
     You’ll get the best Sam Tam (Green Papaya Salad)  in Assam in  North Eastern Thailand, Primo Sushi in Tokyo, and a delicious steamy bowl of Pho in Saigon or somewhere along the Mekong Delta.
      There is no  place but Philadelphia for a perfect Philly Cheesesteak, Katz’s Deli  for the World’s Best Pastrami  Sandwich,  and for Fish Taco’s it can only be San Diego or Mexico’s Baja Peninsula.
    “We Talk About Food.”  When you are in the process of  eating  one  meal  and  planning for  the next,  you  will  get excited by  “This Dish” or  That;  like a great  Cassoulet,  Bolito Misto, Peking Duck, a Barbequed Pig,  Gumbo in  New Orleans, the perfect Fried  Chicken, or Nonna Bellino’s Rigatoni with Sunday Sauce (Gravy). Now we’re talking!
    When certain foodies talk about Italian Food, the conversation is sure to include renowned food-products, such as; Prosciutto San Danielle, Fennel Salami from Forloni in Greve, or the ethereal Wild Boar Salami from Dario Cecchini the “Crazy Singing Butcher of  Panzano.” Go to Modena for the 100 year old  Baslamic Vinegar.  It is pure nectar.
     A  true gourmand will fight over which brand of pasta or olive oil is better than another,  who makes the  best Cassoulet in Toulouse, the best Bouillabaisse in  Marseille,  the best Cheese Steak in Philly (Tony Luke’s), or the best Cheesecake in New York. You will salivate when the conversation turns to rare and   expensive delicacies such  as Beluga Caviar,  White Truffles, or Foe  Gras.  Why not? After good loving-making, there is  not a thing  on this  good Earth that can give one more pleasure or enjoyment than  a bowl of  Tagiatelle con Tartuffo Bianco,  perfectly made  Pate d’Foe Gras, or a plate of properly made Spaghetti Bolognese. Have a great old Barolo with the Truffles or a fine  Sauterne like Chateau  Ye’Quem with the Foe Gras and you will be in Seventh Heaven.
     One time I was at  Caffe  Dante with my good friend  Mario Flotta, the owner, and he told me about  the pasta  he made the night before.  The pasta is called  “Sciaffoni.”  It is from Napoli as Mario is of the area, Avelino to be exact, which is  about one hour  east of  Napoli and is the home  of  the famed  white  wine Fiano de Avellino.
      I never heard of this particular shape before. Mario  told me that  it  is like a  large  rigatoni. It does not have ridges (rigate) and  it is almost three times  the size of rigatoni.  You  will  not  find this pasta in supermarkets. You have to go to an  Italian Specialty Shop in order to get it,  and most of them  will probably not have it as well, only a very few. You will most likely have to place a special order to obtain a bag or two.
    Mario talked of  Sugo d’Pomodoro for his “Sciaffoni.”  We started talking about  cheese and I told him that I  loved to  grate Ricotta Salata  on some sauces and  that  you  grate it on  the  large holes of  a  Box-Grater  so you get long  thin slivers  of cheese. Mario said, “No, No Danny, for me, I only put Pecorino on Tomato  Sauce!!”  Mario was  very adamant  on this point. Spoken like a true Neapolitan. We both agreed that  Ricotta  Salata  is the  proper  cheese to put on  Pasta alla’ Norma.  The sauce for  Pasta alla Norma is made with eggplant and tomatoes.  To hear Mario speak with so much fervor and “Reverence” about his  “Sciaffoni” and  the fact that you  never put any kind of cheese on a  Sugo d’Pomodoro,  except for “Pecorino Romano,” is to hear one truly passionate Gourmand,  Mr. Mario Flotta.  “Come to think of it, when it comes to being really passionate about food, and Italian Food in particular, what Italian is not?” 
    Many times when I’m in Caffe Dante on weekday afternoons, I chit-chat with Rose (one of Dante’s few remaining  Maltese waitress’s) about  food.  It’s usually I who starts the conversation about a dish I made the night before,  or it can be about a  particular way I roast a  Rack of  Pork (Arista), how I make Caponata,  my Bolognese, or  my justly  famous Duck Ragu.  Rose will tell me about  the way she makes Pheasant or Venison  when her husband Tony brings home his bounty  from one of his many hunting trips.  As we speak,  Rose just told  me that Tony brought home some Doves the other day. Rose told me she braised them, and said, “Oh My God Danny,  they taste so good.” Often times I will describe to Rose the way I make this dish or that and she’ll start salivating, and says to me, “Danny,  please Stop, Stop! You’re making me so hungry.” That’s a fact!
    It’s great talking about food  with friends, or anyone,  trading  recipes or telling  each other where you can get the best  Sweet Sausage (Florence Meat Market on Jones Street in New York’s Greenwich Village), the most  authentic Sopressetta,  or  the freshest fish. Which butcher is the best (toss-up between Florence Meat Market or Pino’s on Sullivan  Street),  which bakery makes the best Cannoli (Pozzo’s or Rocco’s), bread, or Biscotti?
    Where do you go to get the best  prices on cheese  and  which pasta shop  makes  the best pasta fresca? Everybody has his or her own favorite places and lit-tle secrets.
    I  remember  telling my  buddy  Jorge Riera (a serious Gourmand  if  there ever was one) about this great  Fried Chicken Salad I  had at a street stall in Bangkok. It was phenomenal. In return, he told me the place he thought had the best Pho in Vietnam.
      I  will  tell friends about the Spaghetti Vongole at Vincenzo’s in  Positano,  Porchetta  Sandwiches in Roma,  the Best Burger in New York,  as of this writing,  for  me,  it’s a  “Toss Up” between The Shake Shack Burger,  Peter Luger’s, and Minetta Tavern’s “Minetta Burger,”  not  the Black Label Burger. In New York who has the Best Burger in town, can be almost as Heated-a-Debate as which Cheesesteak is  the  Best in  Philadelphia, or  who makes Chicago’s Best Italian Beef in Chicago. For New York’s best Thai Restaurant,  go to Shirapaia in Woodside, Queens,  and you  might start a fight if you want to talk about New York’s Best Pizza where you’ll find  America’s Best  whether it’s at Totonno’s in Coney Island, John’s on Bleecker Street, Totonno’s on Coney Island, or Lombardi’s on Spring Street (America’s 1st Ever Pizzeria). “Fug-getta-Bout-It  Chicago!  That’s  not Pizza,  it’s  Deep Dish Pie, but just don’t call it Pizza! Better stick to Italian Beef and Hot Dogs.”
    You pass on what you know to one-and-other, the Hottest new restaurant of  the moment,  a new Bahn Mi Joint,  the best butcher for  Veal  Scallopines and such.  You  tell each  other how  to  make  different dishes and where  to get the  best products. You are in your own particular network of local gourmands. This is the Passion for Great Food. It is a “Marvelous Culinary Adventure.”  Explore it. The rewards are great, and oh so very tasty!

    We Talk About Food! “You Talk About Food.”


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