Best Sunday Sauce Gravy Videos

GIANNI of NORTH BEACH

Awesome SUNDAY GRAVY From a Great ITALIAN-AMERICAN COOK

GIANNI

Our Pal Gianni makes an awesome Sunday Gravy and we just love his passion. This recipe is for the Gravy that his Mom and Aunt Fran would make when Gianni was growing up in New Jersey where they make along with New York the Best Sunday Sauce Gravy to be found on the planet .. 

SUNDAY SAUCE alla CLEMENZA

From The GODFATHER

This Sunday Sauce video is from our friend Daniel Bellino, author of Sunday Sauce - 

When Italian-Americans Cook  ... We love Daniel's book, his Sunday Sauce (Gravy) recipe, and especially Daniel's great passion and love for Italian-American food and the rituals within ... Daniel just like our buddy Gianni is "The Real Deal," and these guys are both Italian-Americans from Jersey, one of the strongest Italian enclaves in the country. Bravo Daniele ! Bravo Gianni !

CARLA'S SUNDAY GRAVY NAPOLITAN

Carla mkaes an Awesome Sunday Gravy .. She's so Sweet, we just Love her. Her and her awesome Gravy Napolitan .. Brava Carla !!!

"THAT'S RIGHT, IT'S CALLED GRAVY" !!!

This girl just cracks us up .. And she's from Jersey .. We swear, we didn't plan this, but we realize most of the best Sunday Sauce gravy recipes come from New Jersey, more than anywhere else in the country, even Brooklyn and the rest of New York .. Well I guess Jersey Wins Top Prize for The Best SUNDAY GRAVY in All of America ..

LEARN How to Make SUNDAY SAUCE alla CLEMENZA

From THE GODFATHER

Cousin's Antony & Daniel make an awesome SUNDAY SAUCE with Sausage, Meatballs. and Pork Spare Ribs .. We just love it .. Here they make this Gravy at Tony's father's house in Lodi, New Jersey which was at one time 100% Italian, mostly from Sicily and Napoli  .. Tony & Daniel's grandfather and grandmother were from Lercara Friddi Sicily, the same town that one Charles "Lucky" Lucciano was from, as well as another Jersey Boy named one Francis Albert Sinatra (Frank Sinatra) ...

Excerpted from SUNDAY SAUCE - When Italian-American Cook 

Of all the fine traditions of the Italian-American enclave in the United State, the Sunday afternoon ritual  of making  and eating a Sunday  Sauce, a.k.a. “Gravy” is Italian-America’s most Time-Honored of all. Mamma, Grandma (Nonna) will make her celebrated “Sunday Sauce” and all is glorious. Sunday Sauce? What is it? Well, first off, Sunday Sauce, or as some call it, Gravy or simply “Sauce,” is without question thee number-1 undisputed “Supreme Dish” of our great Italian-American Cuisine and the Italian-American enclave as a whole, “It doesn’t get any better than a Sunday Sauce.” Ok, now, to be more specific for those who may not know about Sunday Sauce, there are a number of variations on the theme. Most Sunday Sauces are made with Italian Sausages, Braciole, and Meatballs. Some people make their versions with; Beef or Pork Neck, while others make their Gravy (Sunday Sauce) with just Sausage and Meatballs, like Pete Clemenza, or the most popular version of; Sausages, Meatballs, and Braciole.  Some may throw some Chicken Thighs or a Veal Shank into this mix. Sunday Sauces can be made with any combination of these aforementioned meats. The meats are slowly simmered for several hours in a “Sauce” made with tomatoes, minced onions, and garlic. I generally like to make my Sunday Sauce Gravy with  Sausages, Meatballs, and Pork Ribs. Other times I’ll make it with Sausage, Meatballs, and Braciole.  An old tradition in some families is that mother or Grandma would start the Sauce early on a Sunday morning, get all the ingredients in the pot and start the Gravy simmering away for a couple hours on top of the stove, then put it in the oven for a couple hours while everyone goes to Church. When you get back home, the Sauce would be ready, “ready to be devoured that is!”

   Our family would usually start our Sunday meal with the most traditional Italian-American-Antipasto of roast  peppers,  Salami, Olives, Celery, and  Provolone.  After that, it’s on to the Main Event of Maccheroni and Sunday Sauce, a dish which is something so Blissfully and Pleasurably Sublime, that it is almost “Sinful.” Yes it is.

   When a meal centered around a Sunday Sauce is announced, one can have visions of Blissful Ecstasy at thoughts of eating Pasta laden with Italian Sausages, Savory Meatballs, Beef Braciola, and succulent Pork Ribs. All this has been slowly simmered to culinary perfection. Yes just the thoughts can enrapture one into a delightful frenzy of the “Most Blissful Feelings” of smelling, seeing, and consuming all the ingredients, the Sausages, Meatballs and Gravy. Yes a Sunday Sauce can and does have such effects on one’s mind, body,  and soul. And, I do not want to sound prejudice, but this is pure fact, it is the Male of the Italian-American species who Love The Sunday Sauce in all its form, far more than the female sex.  True! Meatballs too! And Italian-American men and boys Love and hold oh-so-dear, their Meatballs, Sunday Sauce, Sausage & Peppers,  and Meatball Parm Sandwiches.

Daniel Bellino-Zwicke   

SUNDAY SAUCE is Available on AMAZON.com

Eat Like Frank Sinatra

Frank Sinatra & Ava Gardner  .... "Mangia Bene"

Wanna Eat like the late great Frank Sinatra? Who wouldn't? Frank was Sicilian-American and ate Sicilian food, but even more so he loved classic Italian-American Neapolitan Cusisine, with dishes like Clams Posillipo, Spaghetti Marinara, Eggplant Parmigiano, and Veal Milanese were Frank's favvorite dishes, and his favorite restauarnt to eat these dishes at was the great Old-School Italian Red-Sauce Joint on West 56th Street in New York called Patsy's .. Yes it was Frank's favorite, and when in New York Frank also like to go to The 21 Club, PJ Clarke's, Gilly's, and Gino's on Lexington Avenue ...

Patsy's  ... 56th Street

FRANK SINATRA'S Favorite Restaurant

One of FRANK'S Favorites

CLAMS POSILLPO

FRANK Loved VEAL MILANESE

Pounded Extra Thin

Two of Frank's Favorites

Together on One Plate

EGGPLANT PARMIGIANO & Spaghetti Marinara

GNOCCHI POMODORO

Charle's "Lucky" Lucciano

Was From Lercara Friddi Sicily

The Same Town as Sinatra's Father Anthony Martino

FRANK Pours DEAN

a Shot of JACK DANIELS

Another of FRANK'S Favorites !!!

Sammy Davis Jr. Looks On

Another of Frank's Favorites

PJ Clarke's  .. 3rd Avenue .. NEW YORK, NY

Where Frank Downed Many a JACK DANIELS

FRANK Eating a Scrambled Egg & Bacon Sandwich

Yes Another Favorite

LEARN HOW TO MAKES SINATRA SAUCE

In Daniel Bellino's SUNDAY SAUCE

Recipe in SUNDAY SAUCE

When Italian-Americans Cook

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COOKING ITALIAN

GREATEST HITS COOKBOOK

by Daniel Bellino Z

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Feast of The 7 Fish Italian Christmas

 

The Feast of The 7 Fish

The Italian Christmas Feast of The 7 Fish? Ever Wonder about it" Its meaning, make-up, rituals, and of course "How To Make It?" Well Ladies and Gentlemen, You're in Luck." Renowned Chef and Cookbook author Daniel Bellino-Zwicke has just come up with his latest "THE FEAST of The 7 FISH" An Italian-American Christmas Eve Feast, and just in Time for Christmas. If you've ever wanted to know about this wonderful Italian Christmas Tradition and How to make it, then this book is for you. It has Everything you need to know to make this Wonderful Italian Feast and on all levels ..

THE FEAST of The 7 FISH

Feast of The 7 Fish

by Daniel Bellino-Zwicke

in PAPERBACK & KINDLE EDITIONS AMAZON.com

La Vigilia      My Aunt Helen used to make the famous Italian Christmas Eve Dinner, The Feast of 7 Fishes, The 7 Fish of the Seven Sacraments. I know she made it because I used to hear her talking about it when I was a little kid. Although I shared many wonderful meals with my dear Aunt Helen, I never had the pleasure of having the famous Christmas Eve Dinner “La Vigilia” Feast of Seven Fish with her. We always had Christmas Eve dinner with the immediate family and Aunt Helen had the Christmas Eve with her brother and sister and other family members. Aunt Helen was born in Salerno, Italy and was my Uncle Franks (1 of my Mother’s 3 brothers) better half. So for our Christmas Dinner my mother would make an Antipasto of Salami, Provolone, Peppers, and Olives, followed by Baked Ziti and a Baked Ham studded with cloves and Pineapple rings.    The first time I ever had the mystical dinner was about 14 years ago with my cousin Joe, his family and my girlfriend Duyen. We had been talking about this famous Italian Feast a few weeks previous, and were thinking of making it. Joe told me he wanted to have the Christmas Eve Meal of The Feast of The 7 Fishes, known in Italy as La Viglia (The Vigil) or “La Festa Dei Sette Pesci,” which is also known in Italian-America as The Feast of The 7 Fish, the 7 Fish representing the 7 Sacraments.    This Dinner, La Viglia originated in Southern Italy, especially in and around the environs of Napoli. The Feast of The 7 Fish is a Southern Italian tradition that does not exist in the rest of Italy, it is of the South. La Viglia, or “The Feast of the Seven Fishes” as it is known to Italian-Americans commemorates the waiting (Vigil) of the Baby Jesus to be Born at Midnight and the Seven Fish represent the Seven Sacraments of the Roman Catholic Church. Some also believe that the Seven Fish might signify the 7 Days of Creation, or The Seven Deadly Sins, but most believe the 7 Fish pertain to the Seven Sacraments.      So Joe asked me if I wanted to make this festive and all important dinner, to perform the ceremony. He didn’t need to ask twice. I had never made it before and was dying to do so. For a long time I had yearned to partake in this celebrated old Southern Italian Ritual, and this was my chance. Naturally I was excited, so was Joe. So it we had great anticipation of the grand Feast to come and we were filled with happy expectations of the meal to come. And what for the menu? I know Aunt Helen made Bacala, Shrimp Oreganata, Mussels, Baked Clams, Calamari, Octopus, and eel, all much loved Southern Italian (especially Napoli and Sicily) creatures of the Sea. We decided which fish we wanted and how to cook each one. Much thought and planning went into the menu and its execution. Joe wanted; Langoustines, Lobster, and Bacala. Alexandra asked if I would make Stuffed Calamari. We also decided on Shrimp Cocktail, Baked Clams Oreganata, and Cozze al Posillipo. The menu was set. Duyen helped me with the Calamari which we stuffed with Shrimp, parsley, breadcrumbs, and Peas. We braised the Calamari with tomato, white wine, and herbs, and if I must say so myself, the Calamari came out superbly. The Stuffed Calamari were a lot of work to make, but well worth the effort as they were a huge hit with all. The Macari boys, Joey, Edward, and Tommy, as well as sister Gabriella, Alexandra, Little Joey, Duyen, Jose, and Sergio from Barcelona were all in attendance.      The Mussels Posillipo, a great favorite of both Neopolitans and their Italian-American brethren, were cooked with garlic, white wine, parsley, and tomato, of which the sauce is always great to dip your bread into. This dish was one of my mother’s favorites back in the days when few Americans other than those of Italian origins ever ate these wonderful little bivalves. Now-a-days every-body does. As a young boy I remember my mother sending me to Bella Pizza in East Rutherford to get an order of them for her. She always gave me a few mussels to eat, and I have loved them ever since.      Joe helped me to cook the Langoustines. They are hard to find and I had to order a ten-pound box from Silvano in order to get them. The best way to cook langoustines is to split them in half and sauté them on each side in olive oil with a little butter and garlic. We served the Langoustines the same way as Silvano does as we feel his recipe is the best and everybody loves them that way. The Langoustines are served with a salad of thinly shaved fennel and celery dressed in olive oil and lemon with some split cherry tomatoes. Absolutely delicious!!!   The Lobsters we prepared the best way possible, the New England way, steamed and served simply with drawn butter and lemon wedges. There’s nothing better on Earth, well except for Sunday Sauce of course.   Well, that Christmas Eve Dinner The Feast of Seven Fishes was quite a wonderful experience. It was a huge success though quite a lot of work and actually, too much food, everyone was kind of full already by the fifth fish. The following year we decided on incorporating the Seven Fish into three courses instead of seven separate. It was a good decision. We still had 7 different fish, which is a must. Serving these 7 Fish in three courses was a good idea as it is much more manageable that way, both to cook and to eat. So, you will see later on that you can have this great Feast of 7 different Fish in a number of ways; either 7 fish in seven courses or do the 7 fish in three, four, 5, or 7 separate courses, whatever you choose, it’s up to you.    On this particular Feast of The 7 Fish in 3 courses, we decided to make the Stuffed Calamari, which I would not have chosen again because it was a lot of work, but it was Alex’s and Joe’s favorite and they said that it was a must whenever we make the meal. We had the Stuffed Calamari as our Antipasto Course. Alexandra and her mom helped me, so the amount of work was cut down and divided into three. The stuffed calamari took care of two of the seven the shrimp that were stuffed into the squid.  The second course (Primi) of Linguine Frutti de Mare consumed four of the Seven Fish required for the meal. It consisted of Mussels, Clams, Lobster, and Scallops cooked with garlic, oil, herbs, and just a touch of tomato.    The seventh and final fish was fresh Cod that I roasted and served with a sweet and sour onion sauce (Bacala Fresca Agro Dolce). Everybody went bananas for it especially cousin Joe who raved at each and every dish I put down. It’s a pleasure cooking for Joe as his passion for eating and for the Italian-American way of life, the food, the wine, the rituals. Joe truly loves and savors the experience, so I always love to cook for him, Alexandra, their children, or just about anyone for who savors the experience so well. This goes the same for my cousin Anthony Bellino his wife Debbie and their three girls Chrissy, Danna, and Allison, along with all my close friends and family who I share my meals with.    It makes cooking a joy rather than a chore, when cooking for family or friends, you give two of life’s great gifts, a tasty Home-Cooked meal combined with a little bit of love. Scratch that, “A Whole Lotta Love!”    If you don’t want to go so crazy, with 7 Fish as it’s quite an undertaking, you should try to do an odd numbers; 1, 3, 5, 7, 9, or 11. Three (3) is a Nice Number and represents the Holy Trinity of The Father, Son, and Holy Ghost. Basta, e Buon Natale!



  EXCERPTED from THE FEAST of THE 7 FISH   by Daniel Bellino-Zwicke 



  

SECRET ITALIAN RECIPES 

SEGRETO ITALIANO

by Daniel Bellino-Zwicke

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SUNDAY SAUCE

When Italian-Americans Cook

by Daniel Bellino Zwicke

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GRANDMA BELLINO'S ITALIAN COOKBOOK

Recipes From My Sicilian Nonna

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Pasta Meatballs is Real Authentic Italian Food of ITALY

SPAGHETTI & MEATBALLS

"It's Really Italian" !!!

  For years now, many so called food Experts who thought they knew more than they actuall did wrote disdainfully of the famed Italian dish Spaghetti & Meatballs, saying "it was not authentic Italian food." Well, "oh Contraire." Guess what? Spaghetti & Meatballs is Italian. Or should I say Pasta & Metaballs. Yes, pasta with meatballs is a dish eaten quite often in southern Italy and the regions of Puglia, Sicily, and Abruuzo, a native dish is Pasta, (usually short Maccheroni) dressed with Meatballs as a special treat .. The names pf these dishes are called Pasta Seduta, meaning Seated Pasta and Maccaroni Azzese .. Yes Pasta w/ Meatballs, "It's really Italian."   I myself have written about this in my book SUNDAY SAUCE -When Italian-Americans Cook, where I stated at the time that I had hear of certain areas serving Meatballs along with their pasta. And even before I heard this I surmised that out of so many millions of poor Italians over the years it was most certain that in poor familys not wanting to wash more than 1 dish per person eating that momma would not serve pasta and meatballs in seperate courses but together on one plate of Pasta & Meatballs (Spagetti Meatballs). And so as stated before Pasta with Meatballs is an authentic dish served all over Southern Italy, it's reall Italian Food and has names for it, again Pasta Seduta and Maccheroni Azzese .. So there, "In your face Food Snobs," snubbing our beloved Spaghetti & Meatballs, no it's not just Italian-American, which is not a bad thing, it's really Real italian and the mystery and controversy is now setted, it's Spaghetti & Meatballs, millions love it, and billions of plates have been served over the years. Why? People love it, as simple as that ..  

 

LASAGNA CARNEVALE alla NPOLETANA Has Little Meatballs Inside

Mangia Bene !!!

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SUNDAY SAUCE

When Italian-Americans Cook

   

The RAGU BOLOGNESE COOKBOOK

by Danny Bolognese

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How to Make Italian Frittata

Zucchini Frittata

Frittata

   Frittata, they’re quite a wonder. Italian Flat Omelets that are tasty, versatile and easy to make. I’ve been making them for years. They’re one of my favorites. Frittata are quite versatile. You can fill them with a endless variety of ingredients, both fresh made or leftover, and this is one of the great uses and attributes of this Italian wonder, The Frittata. Americans are just recently learning about them. Italian Americans have known of, made, and have been eating Frittata in many forms for years. In the past several years you see them popping up in cafes, delis, and restaurants as the rest of American is now catching on to what Italian-Americans have known for years.    There are several different ways to eat and use Frittata. You can make a small one with two or three eggs and what ever filling you choose like Spinach and Parmigiano or Mushrooms and eat the whole Frittata for one person for lunch or dinner, with or without a green salad on the side.    The best and most useful use of Frittata is to make a large one using 8 to 12 eggs and whatever filling you choose. My favorites are Sausage & Pepper, Broccoli with Goat Cheese or Fontina, and the Spaghetti Frittata that has a cute little story behind it with me and my Aunt Fran. Anyway, when you make one of these large Frittata, the great thing is that you let it cool down, serve it at room temperature, cutting the frittata into wedges and eating it this way. A wedge of frittata can be a antipasto item on its own, part of a mixed antipasti misti, or my favorite, pulling a already made frittata out of the refrigerator and just cutting off a wedged shape piece and eating a piece any time day or night when you are hungry and need a little snack.    Frittata are great items to include in a picnic, at a barbecue, and are especially goo if you’re on a long road trip in the car, in a bus, train, or plane, a piece or two of frittata is great to bring along. If you’re on a plane, get hungry, and you have a wedge or two of frittata with you, you’ll be happy as heck that you brought it along. Yes they make great travel food, The Frittata. They’re also great as part of a buffet or to pass around little pieces as Hors D’Oeuvres at a cocktail party.    CLICK HERE For The RECIPE Excerpted From SUNDAY SAUCE by daniel Bellino Zwicke  

Scavino Barolo Pizza Wine Dinner

Paolo Scavino Barolo

Rocche Dell Annunziata 1990

There was another great winemaker dinner at La Pizza Fresca in New York last night.     La Pizza Fresca is located on 13 East 20th Street in New York 's Gramercy Park .. The place has quite a uniqueness about it .. It's a restaurant that's makes some of the best Pizza in all of New York .. Or is it a Pizzeria? Well let's just say it's a Pizzeria / Restaurant, OK? Yes that's what it is. And the Pizza, this restaurant is one of the few that's certified as Vera Pizza Npolteana which is an organization that grades and certifies Pizzerias that meet the high standards of the best porperly made Naapoletan Pizza. La Pizza Fresca is one of only 1,000 Pizzerias in the world to be Vera Pizza Napoletan certified, nad just 1 of 100 in the United States ..

  Well, anyway la Pizza Fresca makes some great Pizza. They also have a full menu of Antipasti, Pasta, Meat, Fish, and Poultry and they have one great wine list. Besides the great Pizza, La Pizza Fesca is realy into wine, and is in fact one of the top Italian Wine focused restaurants in New York. They have a great wine list that is very extensive and world class. And like they did last night that have many great wine dinners each year. The wine dinner I attended this night was hosted by Elisa Scavino who is one of Enrico Scavino 's two daughters working with him in the family wine business in Peidmont. Well the dinner was awesome, we started with Beef Carpacio, followed by some awesome Pizza, Pizza Funghi (Mushrooms) and Pizza Bianco with Fontina Cheese, Black truffles, and Prosciutto. The Pizza was amazing. We drank Paolo Scavino Barbera and Nebbiolo Langhe with the Carpacio, and ewere quite fortunate to have a couple of Paolo Scavino 's fabulous Barolo with the Pizza .. Yes, with the Pizza we drank Scavino's Barolo Carobric 2000 . This wine was phenominal. It was in perfect balance, full of great fruit and earthy flavors of Truffle and Mushrooms. You couldn't ask more from a great Barolo from one of the great Barolo vintages of all-time in the 2000 .. Lucky we were at the dinner to follow this great Barolo with Scavino's Barolo Bric del Fiasc 1998, 2000, and 2010 . Needless to say, they were all great, and drinking quite nicely. 

  We were then treated to an amaing line-up of an amazing 3 Vintage Vertical Tatsing of Paolo Scavino 's Barolo Reserva Rocche dell' Annunziata. The vintages we had were 3 of the greatest Barolo vintages of all-time in the 1990, 2000, and 2001 ... Wow what a treat? It was a great night of socializing, drinking great Barolo accompanied with the awesome Pizza, Pasta, and Bue al Barolo (Beef Briased in Barolo Wine) and our gracious host Alisa Scavino talking about all the great winew we were drinking and of the histroy of the family's winery founded by her grandfather Lorenzo Scavino . Bravo Elisa !!!!

 

Alisa Scavino with Author Daniel Bellino-Zwicke

The Scavino Family

Paolo Scavino is an historical winery in the Barolo region. It was founded in 1921 in Castiglione Falletto from Lorenzo Scavino and his son Paolo. Farming has always been a family tradition and passion. Enrico Scavino together with the daughters Enrica and Elisa, fourth generation, run the family Estate. He started to work full time in the winery in 1951 when he was 10 years old. A young winemaker who inherited the passion and devotion for the land he belongs to. Through over 60 years of experience his focus has been to invest on important cru of Nebbiolo to show the uniqueness of each terroir. Their work is inspired by the love and respect they have for their territory and they pursue purity of expression, complexity and elegance for their wines from the three local grapes Dolcetto, Barbera and Nebbiolo. These values and culture have been carried on and never changed.

BIG DOGS of ITALIAN WINE in NEW YORK

Winemaker of Sassicaia & Punica Wines SEBASTIANO ROSA

with Author Daniel Bellino Zwicke and Roberta Morrel of Morrel WInes

Get Toegther for a lillte Wine and Chat at Kobrand Italian Portfolio Tasting

at The Bowery Hotel, New York, New York

Alberto Chiarlo with Author Daniel Bellino-Zwicke

Alberto Chiarlo the proprietor of Michele Chiarlo  Wines 

of Piedmonte got together for a tasting of Alberto's latest vingtages

of wine, including Barbera Le Orme, Barolo Tortoniano 2010,

Michele Chairlo Barbaresco 2011, Barolo Cerequio 2010,

and Barolo Canubi Michele Chairlo 2007 & 2001 Vintgaes ..

Daniel said the whole line-up of wines was absolutely Amazing! everything was in perfect balance, full of flavor and a joy to drink.

Emelia Nardi with Daniel Bellino-Zwicke

Tatsing some Great Brunello and Rosso di Montalcino

The 1999 Il PARETO From Nozzole Was ROCKING !!!

I normally don't go crazy for non-native Italian Varietals when drinking Italian Wine. That said, I absolutely loved the 1999 Vintage of Tenuta Nozzole's "Il PARETO" a 100% Cabernet Sauvignon based wine that was amazing. It was full of flavor,perfecting and a absolute Joy to Drink. I loved It!

The WINES From MASI Where Also AMAZING !!!

Masi Agricola

I loved all of the Amarone 's that Masi was showing at the Italian Portfolio Tasting ..

The were showing Amarone Mazano 2007 which was really nic and heavy on the prune flavors.

The 2007 Amarone Campolong was awesome as was the Amarone Costera 2009 ..

My favorite Amarone of the day was Seregho Aligheri 2008 which is one of the few wines in the world aged in large Cherry Wood Cask .. The wine was AMAZING !!!

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The RAGU BOLOGNESE COOKBOOK

GRANDMA BELLINO'S ITALIAN COOKBOOK

Recipes From My Sicilian Grandmother

by Daniel Bellino Zwicke

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SUNDAY SAUCE

When Italian-Americans Cook

by Daniel Bellino-Zwicke