Thursday, July 18, 2024

Red Sauce - Gravy - Sunday Sauce

 

 WHAT DO YOU CALL IT ???

Doesn't Matter - As Long as It Taste Good !!!



"GRAVY" !!!

Or is it SUNDAY SAUCE ???

Whatever You Call It ???

Do You call it "REDSAUCE" ?

It's The Most SUPREME DISH of ITALIAN-AMERICA

And The ITALIAN-AMERICAN Peoples







SUNDAY SAUCE

The DEFINING BOOK on The SUBJECT

The SUBJECT of SUNDAY SAUCE

"SOME CALL IT GRAVY"






SAUCE, GRAVY, SUNDAY SAUCE, "RED SAUCE" or SUGO ? What is it. It can be a couple different things. It depends on who you are talking to, if they are Italian-American or not, where their family comes from in Italy, and what Italian Enclave in America they grew up in : New York City, Boston, New Jersey, Baltimore, Cleveland, Chicago, or wherever?

Some, when they say Sauce, Sugo, or Gravy, they can be talking about a Tomato Sauce that was cooked with or without meat in it. They can be talking about a Tomato Sauce that was cooked with Meat in it, and the Sauce is served, dressing Maccheroni, but with the Sauce removed, for the Meat ( or Meats) to be served later in the meal, or put aside, refrigerated and served at another time.

Usually, when someone says  "Gravy" they are referring to a sauce made with Tomatoes that meats, such as Italian Sausages, Braciola, Pork Ribs, Meatballs, and or Pork or Beef Neck, maybe chicken parts, Beef Chuck, or veal, in which the sauce is cooked with any combination of some of these meats mentioned, and possibly other meats, such as Lamb or Beef Short Ribs, whatever?

There is no one right answer to what is Italian-American Gravy, "Sauce" Sunday Gravy, Sugo, or Sunday Sauce. Again, it just depends on who is talking and their family background and history. There is now one standard answer, "No Right or Wrong." The main and  most important thing is that the dish taste good.









CLEMENZA SHOWS MICHAEL

HOW to MAKE SAUCE for a BUNCH of GUYS

RICHARD CASTELLANO as PETER CLEMENZA

And AL PACINO as MICHAEL CORLEONE

In FRANCIS FORD COPPOLA'S The GODFATHER

An ITALIAN- AMERICAN CLASSIC





LEARN HOW to MAKE SUNDAY SAUCE - GRAVY


by Daniel Bellino "Z"




Thursday, July 11, 2024

Italian Food Adventure - Italy



BISTECCA FIORENTINA

FLORENCE

 


PAPARADELLE w WILD BOAR RAGU






Massive ITALIAN FOOD ADVENTURE

All Over ITALY - ROME - FLORENCE - VENICE

PIZZA PASTA DOLCE & More !!!





Going to POSITANO ?

The AMALFI COAST



POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK









PORCHETTA

Making a PORCHETTA SANDWICH

ROMA







HOTELS & FLIGHTS

ITALY EUROPE - WORLDWIDE










Saturday, July 6, 2024

Pasta Cucuzza Recipe Gagootz

ZZZZZZcucuzza-nutlyNJ-400px


 Growing Cucuzza in your backyard .. An Italian-American time-honoted Traditon ..



  PASTA con CUCUZZA    


Pasta & Gagootz !!!   Pasta & Gagootz is a long time favorite with the Bellino Family. Cucuzza, a.k.a. Gagootz is oh so Sicilian, and third only to Eggplant (Melanzane) and Artichokes, as the most popular and loved vegetable of all. Well yes there’s tomatoes and we love cauliflower quite a bit too, but Gagootz? Yes Cucuzza is the big Italian Squash eaten mainly by Italian-Americans, and mostly those of Sicilian and Neapolitan origins.  Even in the Italian-American community, still not many  know of this amazing Baseball Bat sized vegetable that most Sicilians do. So yes Cucuzza is ours, we Sicilians and other Southern Italian peoples, but not everyone you see. Hey, we love to share, but once in a while we like to keep a few things to ourselves. Doesn’t everyone? My mom used to make this often, along with Zuppa di Cucuzza from her mothers traditional recipes from Lercara Friddi. The recipe is oh so Sicilian, tasty and whimsical too. If you make it, you and your guest are sure to love it, as we Bellino’s have for more than 100 years now. Mangia Bene!    



RECIPE : PASTA GAGOOTZ

1 large Cucuzza (Italian Squash) 
1 medium Onion, peeled and chopped 
¼ cup Olive Oil 
1 teaspoon Red Pepper Flakes 
4 cloves Garlic, peeled and sliced 
1 – 28 ounce can "Best Quality" imported ITALIAN Tomato Passata
1 pound Green Beans, cleaned and cut in half 
¼ cup fresh Basil leaves torn in half 
1/3 cup grated Pecorino Romano Cheese



Peel the Cucuzza with a vegetable peeler and scoop out an large seeds if there are any and discard.

Cut the Cucuzza (Gagootz) into 1 ½” pieces. 

Place Cuccuzza and olive oil in a 6-quart pot and cook on low heat for 5 minutes. 

Add onion and cook for 4 minutes more. Add garlic and cook on low flame for 2 minutes. 

Add red pepper flakes and cook 1 minute while stirring. 

Add tomatoes and cook for 20 minutes, stirring occasionally with a wooden spoon. 

While the sauce is simmering cook the green beans in a large pot of boiling salted water for 3 minutes. 

Drain the beans in a colander and put in the pot of sauce after it has been simmering for 12 minutes. 

Continue cooking for a total cooking time of 40-45 minutes for the sauce. Add basil and cook two minutes. Cook pasta according to directions on package. 

When finished cooking, drain the pasta in a colander, reserving about 7 tablespoons of the pasta cooking water. 

Put the pasta back in the pot it cooked in. Drizzle on a little olive oil and mix. 

Add 1/3 of the sauce to the pot with the pasta and mix. Divide the pasta among four plates. 

Top each plate of pasta with a little more of the sauce. 

Give a plate to each guest, pass the grated cheese and enjoy.

 

Pasta Gagootz ... 

Excerpted form GRANDMA BELLINO'S ITALIAN COOKBOOK by Danie Bellino Z





e53f8-grandma-b-art-orig-7-15


NONNA BELLINO'S COOKBOOK

RECIPES From MY SICILIAN NONNA

   






zzPastaGAGOOtZ

  
PASTA GAGOOTZ

This and other Great Sicilian Recipe

in GRANDMA BELLIO's ITALIAN COOKBOOK

by Daniel Bellino Z







zzGagootz


Stewed CUCUZZA

a.k.a. GAGOOTZ







SEGRETO ITALIANO

SECRET ITALIAN RECIPES

PASTA CUCUZZA & SOUP

GINO'S PASTA SEGRETA "SECRET SAUCE"

LASAGNA - MARINARA

And Much More ...

 Click Here >>> AMAZON.com


.

Friday, July 5, 2024

Uncle Frank Picks Olives - in Italy



UNCLE FRANK
 
And his Olive Picking days in SOUTHERN ITALY
 
Near SALERNO
 






FRANK BELLINO talks about picking Olives
 
Montinella , ITALY
 
 
 
 


SUNDAY SAUCE
 
READ ABOUT UNCLE FRANK
 
COOKING - SHARING MEALS
 
And ITALIAN-AMERICAN RITUALS
 
In NEW YORK and LODI, NEW JERSEY
 
SUNDAY SAUCE With MEATBALLS
 
SAUSAGES and BRACIOLE








RAVELLO
 
The AMALFI COAST
 
 
 


Bestselling Italian Cookbook Author
 
Daniel Bellino Zwicke
 
Ravello





Filipo Bellino

Father of Frank Bellino

Grandfather of Daniel Bellino "Z"





 
Frank Bellino
 
United States Marines
 
World War II






The Bellino Family

Minus Frank , Lilly, and Jimmy
Pictured here : Filipo Bellino, Lucia Bellino (my mother)
Tony Bellino and Nonna Giuseppina Salemi Bellino
Lodi, New Jersey

Some time in the late 1930s ?





 
Uncle Frank
 
Mangia Bene 





BOOKS by Daniel Bellino Zwicke
 
SUNDAY SAUCE
 
GRANDMA BELLINO'S ITALIAN COOKBOOK
 
 
DANIEL'S AUTHOR PAGE  AMAZON.com
.
 
 
 

Wednesday, June 26, 2024

Pasta Zozzona Recipe



HOW to MAKE PASTA ZOZZONA



PASTA ZOZZONA










How to Make PASTA ZOZZONA

Video RECIPE

ROME





ITALIAN STORIES & RECIPES

ITALY & NEW YORK

FAMOUS ROMAN PASTA DISHES





ITALY'S BEST OLIVE OIL


PARTANA SICILILIAN OLIVE OIL






ITALIAN PASTA MACHINE

"IT'S BEAUTIFUL" !!!

And ONLY $100

On AMAZON





Le CREUSET

The WORLDS FINEST POTS

ENAMELED CAST IRON

BECAUSE YOU DESERVE The BEST


BEST PRICE !!!










SALAMI SLICER









APERO SOLAMI SLICER

WATCH The VIDEO






"GET YOUR SALAMI SLICER TODAY" !!!







APERO SALAMI SLICER










Tuesday, June 18, 2024

Chianti Wine Tours Tuscany

 



FLORENCE ITALY

To The TUSCAN COUNTRYSIDE

WINE TASTING TOUR From FLORENCE



HOTELS





CHIANTI COUNTRYSIDE

TUSCANY





CHIANTI TASTING

At a PRESTIGIOUS WINE ESTATE





PRIVATE Half Day CHIANTI TOUR - Wine Tasting

From Florence to Chianti Classico Wine Region


Join us on a delightful journey through the charming Tuscan countryside!
Your private driver will pick you up from your hotel and take you along the scenic Chiantigiana Road to the historic town of Greve in Chianti. Wander through the bustling village square, where you can watch artisans at work and soak in the local atmosphere. Don't miss the chance to visit the birthplace of the famous explorer Giovanni da Verrazzano.

After exploring Greve, we'll continue our adventure with a visit to a prestigious wine estate. There, you'll be greeted by a knowledgeable winemaker who will lead you on a private tour of the vineyards and ancient cellars, revealing the secrets of winemaking along the way. Indulge in a delightful tasting of fine wines paired with delicious local food, capping off a truly unforgettable experience.











CAPTURE MEMORIES











Visit Historical Cellars of Chianti




FULL DAY TOUR of CHIANTI


This full-day tour from Florence takes you on a journey through Chianti, a region that has been producing highly popular wines for centuries. Enjoy the landscape of rolling hills, vineyards, cypress trees, olive groves, and ancient villages.

Travel along small country roads until you reach Montefioralle, a medieval village perched on a hill. Along the way your driver will tell you a bit about the region’s history, culture, and wines. Stop for a brief walk before reaching Greve, a small town known as the capital of Chianti wine production. When you reach the central square you can visit the small shops or the wine museum, if you like. You’ll pass through the small town of Panzano, making your next stop at a winery where you’ll have a chance to explore the cellars, taste the wines, and discuss them with the winemaker. Taste wines that are typical of Chianti, such as Classico, Riserva, Super Tuscan, and Vin Santo.
At lunchtime your driver will be happy to suggest a nice trattoria that also produces some excellent wines, or perhaps you’d prefer to have a private lunch in the cellar of a winery.














FLIGHTS & HOTELS

FLORENCE - TUSCANY

WORLDWIDE










THINGS to DO in FLORENCE

TUSCANY & ALL ITALY

GET YOUR GUIDE








GOING to POSITANO



POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK















Friday, June 7, 2024

Nonno Bellino Comes to America NYC

 

 


FILLIPO BELLINO

Of LERCARA FRIDDI, SICILY

NEW YORK NY

And LODI, NEW JERSEY



20190825_173012-2

Ellis Island 1902

 

This is part of the documentation of my maternal grandfather Fillipo Bellino (Bellina) entering Ellis Island in 1902, immigrating from Lercara Friddi , Sicily. Our family surname was actually Bellina spelled with an "a" at the end, and not Bellino which became our family name as a result of just one of many mistakes made by clerks working on Ellis Island. This happened to many families.

My grandmother Giuseppina Salemi immigrated to New York, also from Lercara Friddi , Sicily, five years later in 1907. My mother's parents were married in New York and later settled in Lodi, New Jersey where Nonno Fillipo opned a shoemaker shop on Main Street in Lodi. They lived above the shoemaker shop and had 5 children; Lilly, James, Frank, Anthony, and my mother Lucia.

The notorious Mafia Boss Salvatore Lucania, aka Charles "Lucky" Luciano was also born in Lercara Friddi, Sicily and immigrated to New York 1906, and settled on East 10th Street in the Lower East Side of the city.

 

NONNO-BELLINA.png

Nonno

FILLIPO BELLINO 

1902

 

Frank Sinatra's family was also from Lercara Friddi Sicily. Like my grandfather, Sinatra's grandfather was a shoemaker in Lercara Friddi. Frank Sinatra's father Martino Severino Sinatra immigrated from Lercara Friddi, Sicily to New York City in 1903. He later moved to Hoboken, New Jersey where his son Francis Albert Sinatra was born on December 12, 1915. Frank Sinatra would go on to become a singer and actor and was considered by millions to be the greatest entertainer of The 20th Century.

 

SINATRA-age3

Frank Sinatra

At 3 Years of Age

Hoboken, NJ

1918

 

BELLINOS-lodi

The BELLINO'S

LODI , NEW JERSEY

1939

Fillipo, Lucia, Antonino, Giuseppina

Not in Picture, Sister Lilly, and Brothers James and Frank

 

GrandmaCkBkPIC.png

RECIPES FROM MY SICILIAN NONNA

Amazon
 

Grandma Bellino's Italian Cookbook / Recipes From My Sicilian Grandmother (Nonna) is a book based on my mother Lucia Bellino's recipes that she learned from her mother, my maternal grandmother Giuseppina Salemi Bellino. My nonna came from Lercara Friddi, Sicily in Provincia di Palermo, which was a town about 45 minutes south of Palermo. Most of the recipes in the book are Sicilian dishes, but not all. Both my grandmother and mother Lucia had friends from other parts of Italy, like Naples,   Genoa, Calabria, Abruzzo, and Puglia, and my nonna as well as my mom picked up recipes from their friends whose families came from these other regions of Italy. 

Their are also recipes from my Aunt Fran whose family was from Lazio (South of Rome), and my Aunt Helen Cavallo who was born near Salerno, Italy and was a wonderful cook, making Neapolitan dishes along with those of Salerno, and the nearby coast of Amalfi and the region of Campania.

My uncle Tony became quite a good cook, specializing in meat preparations as he worked at his friend Jimmy Scarlotta's family butcher shop on Main Street in Lodi, and some of the recipes are mine, that I picked up in Italy, and was taught some by my former boss Pasquale who was from Brindisi, Italy, and was quite a good chef.

   

Me-SIRACUSA-2017

Me in SICILY

TEATRO GRECO

SIRACUS , SICILY

2017

   

ME-LercaraFRIDDI-2017.png

Back in Lercara Friddi

At a Caffe in the Piazza del Duomo

Lercara Fridi

2017

 

Thursday, June 6, 2024

Favorite Pasta Recipes StanleyTucci Italian

 




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"