"PASTOSA"
Meaning - A Lot of PASTA !!!
PASTOSA RAVIOLI
BROOKLYN, NEW YORK
The COUNTER
Getting some RICOTTA - Fresh Made
And Other STUFF !
RAVIOLI PASTA & SAUCE
Thursday, October 24, 2024
Thursday, October 17, 2024
Everything about Sunday Sauce Recipe
NONNA PIA
"MAKING SAUCE"
LEARN HOW to MAKE SUNDAY SAUCE
SUNDAY SAUCE alla CLEMENZA
Video
Watch BAZZY MAKE SUNDAY SAUCE
aka GRAVY
Get The BOOK
SUNDAY SAUCE
by DANIEL BELLINO-ZWICKE
GRAVY
JERSEY STYLE
alla PAMELA
This Lady is Awesome ! And so is her SAUCE.
SUNDAY GRAVY
by GIANNI
WATCH GIANNI !
His SUNDAY GRAVY is Absolutely FANTASTIC !!
Gianni is originally from New Jersey, but moved to San Fransisco
long ago, where he cooks Amazing ITALIAN Homestyle Food.
If You Watch Gianni's Videos, you will learn a lot about Italian Food,
and the best way to Cook it.
"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"
RAGU NAPOLETANA
Watch EVA Make RAGU
"IT'S WONDERFUL" !!!
RAGU NAPOLETANA
Ragù in Naples is religion. A preparation that takes a very long time and requires considerable attention: it is not enough to cook meat and sauce for a long time. It takes seven or eight hours for this Sunday lunch dressing, so much so that the most shrewd recipes recommend leaving on Saturday: in fact, although in Naples you have a late lunch, and on Sunday even more, you should wake up before dawn to be ready just in time. In addition, the next day the sauce, as happens with many traditional preparations, condenses and settles, becoming even richer and full of nuances.
Eduardo De Filippo's memorable comedy, Saturday, Sunday and Monday, revolves around a meat sauce, and in the most realistic stagings the initial sauté is really prepared, spreading an incredible smell from the stage to the whole theater. Eduardo himself dedicated a short and beautiful poem to the ragù. The most evident peculiarity of the Neapolitan ragù is that, unlike the Bolognese sauce, the meat is not minced but comes in whole pieces: hence both the need to cook longer, and the possibility of having a complete meal, sauce to season the pasta and meat for the main course. The long preparation makes this recipe perfect for when we have a lot of time to spend at home: let's give it a try.
Meat and other ingredients of Neapolitan Ragù
What is the right meat to make ragù? Here there are as many versions as there are families in Naples and its surroundings. The general agreement is that a mixture of types is needed, certainly beef, but going into the specifics here are the differences: there are those who mix beef and pork and those who consider pork out of place; there are those who put sausages and those who even put meatballs in it; There are those who make a rind roll and those who add the further complication of the chop. Which is not grilled meat but the way it is called a particular wrap made with the locena (under the shoulder), stuffed with salt, pepper, raisins, pine nuts, chopped garlic and parsley, diced pecorino cheese.
Let's take an average between the most fundamentalist traditions and a availability within anyone's reach, and let's get the following cuts: a first choice of beef such as colarda (culata) or pezza a cinnamon (shoulder), a second choice such as lacerto (girello or magatello), a cut of pork such as tracchie or tracchiulelle (trimmings). Another key ingredient is tomato paste. Finally, the ideal would be to cook the Neapolitan-style ragù in the cuoccio, which is a terracotta pot.
The preparation of Neapolitan ragù
Sauté the onion in extra virgin olive oil, very gently. Add the meat and brown it well on all sides, always over low heat. Let it evaporate with the wine, strictly red: this operation should be carried out several times, not in one fell swoop. Then add the tomato paste a little at a time, making sure that it darkens but does not burn. During these operations, the meat will have to be turned over several times, so it is not the time to move away and lose sight of the sauce. Finally, add the tomato puree, possibly with half a glass of water, no more, and raising the heat gently, and for no more than a few minutes, just to rebalance the insertion of cold ingredients.
At this point, and at least two hours will have passed, the ragù must pippiare: this is the secret of the Neapolitan ragù, an effect that does not correspond precisely to the Italian simmering, and which consists of a slow evaporation, which produces an almost imperceptible noise and a movement bordering on the invisible on the surface of the sauce. To obtain it, it must not be covered - otherwise all the steam would condense and fall back into the sauce, watering it down - nor leave uncovered, at the risk of not being able to keep the temperature stable: place the lid slightly offset on one side, and held up on the other side with the inevitable wooden spoon.
This very thick and dark sauce is perfect for seasoning a large pasta such as paccheri, but its traditional accompaniment is smooth zite broken by hand. Welcome to Naples.
Sunday, October 13, 2024
Great Pasta in Naples
Going to NAPLES "
La TAVERNA SANTA CHIARA is a GREAT SPOT !
They MAKE AWESOME PASTA
MACCHERONI con RAGU NAPOLETANO
Best Pasta in Naples ?
Maybe ?
La TAVERNA Santa CHIARA, NAPLES
Via Santa Chiara 6, Napoli
NEAPOLITAN PASTA RECIPES
POSITANO The AMALFI COAST
TRAVEL GUIDE - COOKBOOK
MACCHERONI con RAGU GENOVESE
HOTELS & FLIGHTS
NAPLES CAPRI POSITANO
ITALY & WORLDWIDE
La TAVERNA Santa Chiara
NAPOLI
ZUPPZ di PATATE
NEAPOLITANO PASTA & POTATO SOUP
Classic SOUTHERN ITALIAN CUCINA POVERA
An Obscure Recipe
This Recipe and More in POSITANO The AMALFI COAST
TRAVEL GUIDE - COOKBOOK
On AMAZON.com
ZUPPA di PATATE
NAPOLI
Sunday, October 6, 2024
Discover Procida
PROCIDA
The BAY of NAPLES
ITALY
PROCIDA GUIDE
PROCIDA
PROCIDA
"Procida, in my opinion more beautiful than the sisters Ischia and Capri, a former fishing village where time seems to have stopped. Come and discover with me the beauties of this place still unknown to many tourists."
... Gaetano ....
POSITANO The AMALFI COAST
CTRAVEL GUIDE - COOKBOOK
CAPRI PROCIDA ISCHIA
NAPLES SORRENTO
Voted # 1 Amalfi Coast Travel Guide
PROCIDA
PROCIDA
This volcanic island in the Gulf of Naples seems almost out of time, in the idyllic setting of fishing boats and small villages perched on hills.
Here a typically Mediterranean beauty and from literature to film it was starred in many works. In the late 1950s, Elsa Morante dedicated the book L'Isola di Arturo to this island.
Procida is the queen of slow tourism and should be discovered calmly, with no rush. It offers a perfect mix of natural beauty, glimpses of a long history and unmissable beaches. You can get around easily on foot, but buses or taxis are also available.
The territory of Procida is divided into nine contrade, called grancìe. These are Terra Murata (the oldest), Corricella (the fishing village), Sent'cò (with the commercial port of Marina Grande), Semmarezio, San Leonardo, Madonna della Libera (or Santissima Annunziata), Sant'Antuono, Sant'Antonio and Chiaiolella (a marina). At 16 kilometres in length, every corner is impressive, starting with the many small streets that open onto beaches hidden in bays.
The historic core is the hamlet of Terra Murata , which is in some ways its heart, but equally interesting is the small island of Vivara, connected to Procida by a bridge. Its peculiarity is that it is a protected natural island, which winks at a more informal tourism.
Procida can also be visited in one day, the most important thing is to plan your movements or, alternatively, to let yourself go by instinct or the tips of the locals.
To get there, take the ferry from the port of Naples or Pozzuoli, a one-hour boat ride. You will get to Marina Grande, the harbour and beating heart of the centre, divided between craft shops, bars, small boutiques and rental points for mopeds, bicycles, minicars and various boats.
From here you can move towards the historic centre, climbing up Via Principe Umberto to Piazza dei Martiri, passing by the Sanctuary of Santa Maria delle Grazie and stopping at the Belvedere dei Cannoni to observe Marina Corricella in all its wonder.
Terra Murata is the ancient historical centre. Here you can visit Palazzo D'Avalos, which used to be a palace and prison, and get lost among courtyards, stairways and small squares until you reach the 11th-century Abbey of San Michele Arcangelo. In addition, it boasts a museum complex on the three floors below.
The fishermen village, Corricella, is a place you can walk to. The small houses of different colours are reflected in the transparent waters of the marina and it is one of the most beautiful and characteristic views of the island.
PROCIDA
The BAY of NAPLES
PROCIDA - CAPRI - ISCHIA - NAPOLI
- Enjoy a day exploring the tranquil island of Procida
- Stop for lunch at a traditional local restaurant
- Travel round-trip by ferry from Naples
Spend a day exploring the quiet, mysterious island of Procida on your own. Travel by ferry from Naples and discover all the island has to offer. Explore lemon groves and cobbled alleys, soaking up the relaxing atmosphere.
Stop for lunch at a typical local restaurant and watch the world go by. Enjoy 3 delicious courses accompanied by a glass of wine.
Visit Terra Murata, the oldest village on the island, and see its castle and prison. Stop at the marina of Corricella picturesque village of fishmen and wander through the port of Marina Grande in Sent'cò. Admire best view of Coricella village from Belvedere dei Cannoni and Belvedere di Elsa Morante.
FILMS SHOT on PROCIDA
IL POSTINO
Starring Massimo Troisi
And Maria Grazia Cucinotta
FRANCESCA & NUNZIATA
Starring Sophia Loren
And Giancarlo Giannini
The TALENTED Mr. RIPLEY
Starring Matt Damon
Gwyneth Paltrow & Jude Law
SHOT on PROCIDA, ISCHA, NAPLES
ROME, VENICE, & San REMO
ITALY
FRANCESCA & NUNZIATA
Sophia Loren
Giancarlo Giannini
Movie Summary -
We are in the Campania region in Italy, at the end of the nineteenth century. Francesca, whose parents and grandparents were pasta makers and who herself owns a pasta shop, marries Prince Giordano Montorsi for love.
They have nine children altogether and, at a certain point, Francesca is afraid that her little Nanà is going to die, and makes a vow: if her daughter lives, she will adopt an orphan. This is how Nunziatina, a pretty girl of eight, enters their lives. Strangely enough, she is the child who is most like Francesca, especially in the way she devotes herself unceasingly to work. Nunziatina is the only one who helps Francesca in the pasta shop, the only one to whom she reveals all the secrets of her craft. Nunziata is already in her teens when Federico, the eldest of the Montorsi children, returns from his studies in London. It is love at first sight, but how are they going to get around being related, if only indirectly?
Meanwhile, Francesca and Giordano’s marriage is on the rocks. To make things worse, the prince has neglected their business affairs and the family is in serious financial difficulties that may well lead to their ruin.Francesca decides that the only solution is for Federico to marry the daughter of a wealthy shipowner.
Francesca tries to ward off bankruptcy by arranging a marriage between eldest son Federico (Raoul Bova) and a shipping magnate’s daughter. This news is gloomily received by both Federico and now-grown Nunziata (Claudia Gerini), who’ve kept a mutual passion hidden. Their secret out at last — at least to a sternly disapproving mama — Nunziata reluctantly consents to her own arranged wedlock, but demands as dowry the means to start a competing pasta company.
Sunday, September 29, 2024
Anthony Bourdain Rome Favorite Spots
Anthony Bourdain with Asia Argento
A Meal at Settemio
Rome, Italy
TONY'S SECRET RESTAURANT - Rome
On Sunday December 5, CNN broadcast a stunning Rome episode of Parts Unknown in which Anthony Bourdain and Asia Argento go to a trattoria, which they do not name. It’s Settimio. Sorry for the spoiler but I don’t believe in depriving Mario and Teresa of business through exclusion Watch the episode it is brilliant.
I vividly remember my first visit to Settimio al Pellegrino. It was in 2007 and my friend Jess and I had gotten a hot tip from a regular that a short walk from Campo de’ Fiori sat an uber-authentic trattoria serving simply dressed fresh pastas, meaty mains, and seasonal vegetables. We made a booking but when we showed up for dinner the door was locked. We were already off to a rough start. One of us noticed a button next to the door and after a sustained buzz, chef and owner Teresa opened the door a crack and said something to the effect of “chi siete”, who are you?
If that doesn’t sound like a warm greeting, it wasn’t. But at Settimio, warmth isn’t doled out frivolously. Warmth is earned. If you turn up without a reservation, there’s a real chance you will be sent away, whether they are booked up or not. It’s the kind of place where the possibility of a regular rolling in late leads Teresa and her husband Mario to set aside tables for such an occurrence. And even calling to reserve well in advance doesn’t guarantee a table. On that note, if you don’t speak Italian, have your hotel ring for you. And if all this sounds too fussy, don’t read on. Settimio isn’t for you.
ANTHONY BOURDAIN
PARTS UNKOWN - ROME
PARTS UNKNOWN - ROME
With ABEL FERRARA & ASIA ARGENTO
I have to be honest: arbitrary seating policies give me agita. I grew up in restaurants and treasure hospitality. I want to connect with the people who make and serve my food, not be rejected or dismissed. Yet I was determined to win over Teresa and Mario. That night, Jess and I ordered every course, including my current go-to, polpette, scorched yet delicious meat patties. We cleaned our plates, admired the eclectic decor (framed posters and paintings gifted by Settimio’s clients, which include plenty of artists and film makers) and watched as Mario worked the room, taking orders and doting on regulars. Teresa emerged from the kitchen occasionally to clear plates and pinch cheeks. Man, did it feel bad being an outsider at Settimio that night.
Jess and I apparently didn’t make much of an impression because I went back on my own a few days later for lunch and was given the same suspicious treatment. After a few more visits, however, I was totally in, cheek caresses and all. This is good news if you live in Rome or visit often. You, too, can become a doted-on regular. Otherwise, visit knowing you won’t be pampered by the service but you’ll definitely walk away having witnessed a Roman relic.
SETTIMIO PELLIGRINO
ROMA
That is to say, a lot of what’s appealing about Settimio is the attitude and atmosphere. Some regulars have been going since the place opened in the 1930s, others a decidedly shorter length, but all are given special attention. In that way, the place is not unique. The attraction to countless other local joints is the experience and the relationship with the owners, even more so than the food.
I don’t think anyone with Roman dining experience would say the food is flawless. Like many places in town, it makes sense to stick to certain things like those meatballs or the onion-rich vitello alla genovese. At Settimio, comfort food reigns: fettucine with meat sauce, gnocchi with tomato sauce (Thursdays only), trippa alla romana, and involtini (meat rolls). The handmade pastas pass muster, but you won’t write home about them. The pillowy, super sweet, candied chestnut-studded Montblanc, which they do not make in house, is another story. I dream about it sometimes. Usually right before I go to the dentist. I am also very into the mela cotta (baked apple). I’m a sucker for overcooked fruit.
Second only to the struggle of winning the owners’ affection is the wines, which range from undrinkable to painfully undrinkable. While it’s charming that regulars leave unfinished bottles in the fridge for their next visit, I can honestly say that the only wine worse than the wine at Settimio is day-old wine at Settimio. It’s not what you’ve come for anyway.
Settimio al Pellegrino
Via del Pellegrino, 117
+390668801978
Trattoria SETTIMIO PELLIGRINO
ROME
SETTIMIO PELLIGRINO
ROME
Going to ROME ?
HOTELS & FLIGHTS
ITALY & WORLDWIDE
POSITANO The AMALFI COAST
TRAVEL GUIDE - COOKBOOK
Subscribe to:
Posts (Atom)