Showing posts with label Positano. Show all posts
Showing posts with label Positano. Show all posts

Tuesday, September 28, 2021

Negroni Cocktail Recipe Campari

 





The NEGRONI


    The Negroni? A question? A question to some? Most of America probably. Many so-called sophisticates have been drinking this “The Negroni” quite a bit in the past 4 years or so. The truly sophisticated, worldly folks have known about them far longer. Me? I’ve been drinking this great Italian-Cocktail for some 28 years now. Yes, I’ve been drinking Negroni’s ever since my first at a Bar in la Bella Roma back in the Summer of 1985. Rome, “The Eternal City” is where I had my first, on that marvelous first trip to Bella Italia. I was quite a young man, and that trip was completely magical, discovering real Italian “Italian Food” for the very first time, I had my first true Bolognese, Spaghetti Carbonara, Coda di Vacinara, Bucatini Amatriciana, Gelato, and a true Italian Espresso, “Oh Bliss!” Yes it was. I saw The Sistine Chapel, Michelangelo’s Moses at San Pietro en Vincole (Saint Peter in Chains), I saw the Coliseum, The Roman Forum, The Duomo in Florence, Venice and The Grand Canal, Positano, Capri, Napoli, and so much more. Yes the trip was magical. It was magical hanging out at a Bar in the Piazza Popolo drinking my first Campari, and that first of a thousand Negroni’s, or more. Many American’s are just discovering its charms, “me and the Negroni,” we go way back; in Rome, Venice,  , Positano, Capri, Verona, Bologna, I’ve had Negroni’s all over. And many in New York in restaurants and bars all over Manhattan, and Staten Island where I drink some of the best Negroni’s I’ve ever had, certainly in New York, at my buddy Pat Parotta’s house in Staten Island.

Pat pours an awesome Negroni better than any bartender in the city. He makes them with love and when I go to one of his wonderful little dinner parties, that’s the first thing I have. It’s tradition for us now. Leaving my house in Greenwich Village, I hop on the 1 Train and take it down to the Battery to the Staten Island Ferry Terminal. I hop on the ferry, ride across New York Harbor, passing the gorgeous Lady Liberty (The Statue of Liberty) along the way.  I get off the ferry.
Pat picks me up at the terminal on the Staten Island side. We go to house, and I’m not through the door two minutes and he’s mixing up a nice one. A Negroni that is!
Well 2 that is, one for me, and a Negroni for himself. We drink great Italian Wine at those dinner parties, and some of Pat’s tasty food. But we always start it off with our ritualistic Negroni’s alla Patty “P” and you should too.






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THE NEGRONI Basic Recipe:
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 ounce Campari
1 ounce Sweet Vermouth
1 ounce Gin
Ice
Orange
1. Fill a Rocks-Glass or Highball Glass with Ice.
2)  Add Campari, Sweet Vermouth, and Gin.
3) Stir ingredients. Garnish with a piece of Orange Peel or slice of Orange.
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Note: Orsen Wells after discovering the Negroni while writing a screenplay in Rome, wrote in a correspondence back home thathe had discovered a delightful  Italian Cocktail, “The Negroni.” Welles stated, “It is made of Bitter Campari which is good for the liver, and of Gin which is bad. The two balance each other out.”




Screenshot 2021-09-28 9.03.21 PM

"NEGRONI" T-SHIRT

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photo Daniel Bellino-Zwicke




THE BELLINO NEGRONI


    For me, this is the Perfect Negroni. The basic Negroni recipe calls for 3 equal parts(1 oz.) each of Camapari, Sweet Vermouth, and Gin in a glass filled with ice, and garnished with an Orange Peel.    For the most perfectly balanced Negroni, I put in slightly less Campari  (3/4 oz.),  ¾ ounce of Gin, a little moreSweet Vermouth with 1 ¼ ounces, over Ice, add  a tiny spalsh of Club Soda and Garnish with a good  size  piece of Orange. Voila! The Perfect Negroni. Enjoy!


THE NEGRONI is Excerpted From Daniel Bellino-Zwicke 's  SUNDAY SAUCE


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READ :  "ITALIAN COCKTAILS in NEW YORK"
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"NEGRONI'S Make Me HAPPY" !!!





Screenshot 2021-09-28 9.54.25 PM

The NEGRONI Cocktail











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Monday, October 12, 2020

Spaghetti Nerano Recipe Amalfi Coast

 



SPAGHETTI NERANO

"SPAGHETTI with ZUCCHINI"

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 toi 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.

Excerpted from POSITANO The AMALFI COAST COOKBOOK / TRAVEL GUIDE by Daniel Bellino Zwicke ... November 2020



POSITANO

The AMALFI COAST COOKBOOK / TRAVEL GUIDE

COMING NOVEMBER 25, 2020

CLICK HERE to READ MORE



.

Thursday, April 11, 2019

Positano Amalfi Coast Travel Guide

 



PositanoGUIDEartWorkForKINDLEe


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Free Today  NOT ANY MORE ! You Missed it. But You'll SAVE The $2.99 it Cost even Before you get to Positano. You SAVE at Least 100 TIMES or more of what you pay for the book.  (Promotion now over) Yes Best Selling Author Anthony Roma is (was)  giving away Free Copies of his latest book, POSITANO - The Ultimate Travel Guide to The Amalfi Coast. Positano, Capri, The Amalfi Coast of Southern Italy is on the top many a people's Bucket List places of Dream Vacations. The place is absolutely gorgeous, but it not cheap. It can be quite expensive. The expensive part not matter to you, or maybe it does. It doesn't matter, this travel guide has all people in mind, from the backpacking budget traveler to those lucky enough to stay "In The Lap of Luxury" at the ultra luxurious Le Sirenuse  or San Pietro hotels. Or if, you're a budget traveler, Anthony's got you covered with places like the Hotel Posa Posa , as well as a few others in his bag of tricks.

Anthony has the skinny on great hotels, How to Get There , and what to do once you're there, great restaurants, Cheap Eats, where the Best Beaches are and all sorts of juicy tidbits, like how to make your very own Aperol  Spritz, and re-living great memories of the Amalfi Coast once you're back home.

This Travel Guide is Amazing, and guess what? Yes, it's FREE !  But only for the Next Few Days, so get your Copy today. And don;t forget to tell your friends. "Get em while they're Hot."
Basta !


Sorry if you Missed The FREE Promotion, but POSITANO The UltIMATE TRAVEL GUIDE has been marked down from $5.99 to just $1.99  ... If you're Planning a VACATION to POSITANO The AMALFI COAST ITALY, this Guide is an Absolute MUST HAVE, if you're lucking for the Best Info out there, Secret Tips on the WHERE to EAT, HOW to GET THERE, and WHERE to STAY (Hotels) Once you're there.



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Sunday, April 12, 2015

POSITANO

 
 
POSITANO
POSITANO
 
 
JUST BECAUSE  !!!!
 
 
"IT'S SO BEAUTIFUL"
 
 
 
 
 
 
 
 
 
GRANDMA BELLINO'S ITALIAN COOKBOOK
 
RECIPES FROM MY SICILIAN NONNA
 
by Daniel Bellino "Z"
 
 

Wednesday, February 27, 2013

Un BACIO "A KISS In POSITANO"




POSITANO
"It's Like HEAVEN on EARTH"






My Most Memorable BACIO
It Was One Night in Positano, Italy
There Was One Atop My Pillow
When I Returned Back to My Hotel Room