Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts

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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Tuesday, December 8, 2020

Chopped Steak Recipe OldSchool

 




My Chopped Steak Dinner

Greenwich Village , New York





CHOPPED STEAK for DINNER TONIGHT







AMERICA'S FAVORITE DISHES

And SECRET RECIPES

STEAK - BURGERS

CHILI

TACOS - BURRITOS

MEATLOAF

SOUPS

PASTA

BONE SUCKING BBQ 

KFC SECRET RECIPE FRIED CHICKEN

And More ...















Sunday, November 8, 2020

Former Batali Bastianich restaurant Otto has Closed

 
Where is Mario ?

OTTO has CLOSED
You know things are bad when once very popular, former Mario Batali, Joe and Lidia
Bastianich restaurants close. This is the case with Otto Enoteca, created by Mario Batali and
partner Joe Bastianich back in 2003, another victim of Covid 19 Pandemic of 2020. It's a sad day for me, someone who loves Italian Wine and Italian Wine Bars, as to begin with, there are not that many in 
New York, and now we've lost another. I know what it's like. I myself created with my partner 
Tom T
America's 1st ever Venetian Wine (Bacaro) Bar Cichetti way back in 1998, right around the time that Joe Bastianich joined forces with rising celebrity chef Mario Batali and opened Babbo. This is were they started growing their restaurant empire. They followed Babbo with Lupa Osteria, specializing in Roman Cusisine and Italian Wine. Today Lupa is the only former Bastianich / Batali restaurants operating at this very moment 
(Novemeber 2020). Babbo has not opened and there is rabid speculation that Del Posto will not survive the Pandemic and in all likelihood will shutter it's doors permanently. Eataly remains opened.
 
Yes I will miss Otto. Joe and Mario set it up quite nicely, especially the bar, which though the prices were quite a bit more than most wine bars in Italy, I really liked the place. My cousin Joe and I went there on numerous occasions and had some good times there. We'd order some nice wine and have a few antipasti plates, and maybe a pasta or two. 
 
Anyway, as the smoke has cleared with the whole ting with Mario, and him leaving B&B Hospitality.
One would have to say Mr. Batali got out just in time. He was paid off for his share in the company which has now lost a great deal of its former total value. Who knew we were going to have a Pandemic that would change the whole world, killing people, and destroying many businesses in its wake. Otto is a victim of the Pandemic and has closed for good. Babbo has been closed and has not re-opened yet, though we suspect it will re-open one day, and most likely will not fall victim. Del Posto is another story, most feel that it will end up closing for good, though we could be wrong on this thinking. Lupa is a great restaurant and we are happy to see them open, and hopefully for a long time to go. We just got a new President, Joe Biden. We are all hoping and praying and wishing this horrible nightmare of the Covid 19 Pandemic would just go away (as Donald Trump said it would) and die. All everyone wants is to get back to normal. Well as normal as can be? We know many things will change for good, but we all want to go back to work full time and have things go the way they were going before this horrible Pandemic hit, "can we please?"
 
 
 
 
OTTO
 
RIP
 
"Well Miss You"
 
 
 
SUNDAY SAUCE
 
 
MEATBALLS
 
MARINARA
 
BRACIOLA 
 
and More ....
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Wednesday, October 28, 2020

Frank Sinatra Favorite Italian Restuarant Patsys NYC

 




PATSY'S ITALIAN RESTAURANT

West 56th STREET

NEW YORK NY





FRANK SINATRA

HAVING DINNER with AVA GARDNER

PASTSY'S 1950'S

New York NY





FRANK SINATRA'S FAVORITE

ITALIAN FOODS


CLAMS POSILIPO

VEAL MILANESE

SPAGHETTI MEATBALLS

BRACIOLE

SUNDAY SAUCE

And More ...











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




 .
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" ???


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

For a Lot LESS THAN $56 ???


RECIPE is in SUNDAY SAUCE



Screen Shot 2016-10-30 at 2.25.18 PM


SUNDAY SAUCE

by DANIEL BELLINO "Z"

VEAL PARM Recipe

SUNDAY SAUCE GRAVY

and More ...




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.   .

Friday, July 24, 2015

New Sicilian Cookbook


Publication of GRANDMA BELLINO 'S ITALIAN COOKBOOK
RECIPES FROM MY SICILIAN GRANDMOTHER


mrnewyorkny_grandma

NOW AVAILABLE


Available on Amazon Kindle .. Available in paperback July 31, 2015
Ladies and Gentlemen, Hello! I am pleased to announce the publication of my latest book, Grandma Bellino's Italian Cookbook  -  Recipes From My Sicilian Grandmother ..  It is now out and available on Amazon Kindle, and will be available next week in Paperback , publication Friday July 31, 2015  .. It's been a labor of love to get this one out. Well, they're (my books) all a labor of love, and this one is no exception. The book is comprised of recipes from my Sicilian Grandmother Giuseppina Bellino who left Lercara Friddi Sicily with her husband Philipo (my maternal Grandfather) in 1904 for the shores of New York and a new a better life in America .. My maternal grandparents Philipo and Giuseppina settled in in the Yorkville section of Manhattan and lived and worked there for a few years before moving to the Italian enclave of Lodi, New Jersey where my grandfather Philipo set up a shoemaker shop on Main Street in Lodi .. My grandfather worked hard and he and his wife Giuseppina had five children; my mother Lucia, her sister Lilly, and their three brothers Frank, Tony, and James .. My grandfather worked hard, but never made much money .. Often times their low earnings reflected in the family meals which where heavy on Soups and Pasta, and not all that much meat or fish on its own, never-the-less the Bellino's had a good healthy life .. My grandmother had wonderful recipes from back in Lercara Friddi, and she made friends in Lodi with women who came from Abruzzo, Napoli, Lazio, and Calabria and had regional recipes of their own. The ladies became friends and talked about and swapped the local recipes, so although this book is made mostly of Sicilian recipes from Giuseppina, there are Neapolitan recipes and one from Calabria, and Abruzzo as well. There are also recipes from Giuseppina's offspring and grandchildren like myself, my cousin Tony and my sister Barbara. The dishes and recipes in this book are filled and come from love, and do hope that people will cook and enjoy this eclectic collection of Sicilian and other italian recipes, some that are popular and well known, along with others that are rarer and less well know, yet wonderful never-the-less. I sincerely hope you all enjoy Grandma Bellino's Italian (Sicilian) Cookbook, the stories and recipes within.
Daniel
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The BELLINO 'S
Phillipo, Lucia, Tony, Giuseppina
Lodi, New Jersey
1941



fd2d1-sunday-saucee

SUNDAY SAUCE 
WHEN ITALIAN-AMERICANS COOK
by Daniel Bellino - Zwicke

Sunday, January 27, 2013

RONZONI SONO BUONI







RONZONI

MEZZE RIGATONI



.
"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.

Friday, January 25, 2013

BAR PITTI "New York's BEST ITALIAN"





When it comes to great Italian Food, in a city (New York) that is known to have the Best Italian Food in the World outside of Italy, it's hard to beat Bar Pitti, which is why Bar Pitti may very well be the "Best Italian Restaurant" in New York City! Yes!
Wait a minute, scratch that "maybe." No, Bar Pitti serves without a doubt, thee "Best Italian Food in New York." You don't think so? name one that is better. And please only qualified people please. No followers or Hack Food Critics like
Frank Bruni.
Who could compete? Maybe Babbo, Del Posto, Elio's, Lupa. They are all good, but none as good and consistent as Bar Pitti.
Il Mulino is absolutely "Aweful!" An "Overpriced Lackluster Restaurant" with horrible ambiance, mechanical annoying service, and food that is merely good, and no better and insanely "High Prices." It's a place for "Followers" who run with the crowd and wouldn't know real good Italian Food if it came up and Bit Them in The Ass.
Babbo many would say. Well Babbo is quite good, but just can't hold up to Bar Pitti with more of a true Italian feel, great food at truly real Italian Prices. Babbo is a great Special Occasion restaurant, but for everyday eating, Babbo doesn't even come close to Bar Pitti for "Great Quality Price Ratio," and even not considering the prices, if they were the same, though the food at Babbo is very good and I've had a few very enjoyable meals there, I have been disappointed a couple of times, something that has "Never" happened to me at Bar Pitti and I've eaten there more times, yet never been disappointed, not once, and always had a great time. So even if the prices were the same, Bar Pitti still has an edge, with Better More Consistent Authentic Italian Food than Babbo.
How bout Maialino, Laconde Verde, Osteria Morini, and others? As MC Hammer would say, "Can't Touch This."
So if you're looking for Thee "Best Italian Food in New York" there's one name, "Bar Pitti."

Recommended Dishes:

Coda d'Vacinara (Braised Oxtails) 150 Points on a 100 Pt Scale

Bolito d'Manzo (Boiled Beef) Taste a whole Lot Better than it sounds!

Polpettine d' Vitello (Veal Meatballs)

Fegato al Salvia (Calves Liver sauteed w/Sage)

Paparadelle con Sugo d'Coniglio (Pasta with Rabbit Ragu)

PUNTARELLE Wild Roman Greens Salad w/Anchovy Dressing


by Daniel Bellino Zwicke