The Feast of The 7 Fish is Getting a New Cover

The FEAST of The 7 FISH

 

by Daniel Bellino-Zwicke

New Cover

 

 

Daniel Bellino-Zwicke's book THE FEAST of The 7 FISH is getting a New Cover ... The Feast of The 7 Fish, Italian Christmas by Daniel Bellino Zwicke is the # 1 Best Selling Book on Amazon of this genre of The Feast of Seven Fish Italian ritual Christmas Meal, known in Italy as La Vigilia or Feste di Sette Pesci .. 

The Feast of The 7 Fish is a wonderful Italian Christmas Tradition wereby you sit down to a meal (Feast) of 7 different fishes that represent The 7 Sacraments of The Holy Roamn Catholic Church .. This is a wonderful old tradition of The South of Italy which has been carried on by many Italian-Americans with Southern Italian roots, in particular families whose ancestry is from Naples (Napoli) and its invirons of Benevento and Avelino, as well as those Americans with Sicilain roots in their ancestry.

Yes, some have caried on this great tradition. Some make seven fish for the feast while some may make Baccala for the main course, and maybe some Baked Clams or Stuffed Calamari for an apetizer (antipasto). Some may just make the Baccala or some other fish for the main course and no other fish. Some make the whole seven fish fish, and some even make up to 11 different fish, though this is a rare meal. And it's perfectly fine to make just once fish, as long as you are having fish, you need not make a big elaborate meal but whatever you like, as long as you have a good time. And Daniel gives hints on how to make an easy seven fish feast without going through so much work, unless you really want to. It's all up to you.

 

 

BAKED CLAMS OREGANATA

Baked Clams are an All-Time Italian-American favorite, and for good reason, they are tasty as can be. There are two different styles of Baked Clams that we Italians love to eat, mostly at restaurants but at home as well. The two most famous baked clam dishes are; Clams Casino that have bacon, butter, garlic parsley, and minced Bell Peppers baked on top and Baked Clams Oreganata. The Clams Casino are quite good, but we will include the other Baked Clam dish, Baked Clams Oreganata for the Christmas Eve Fish Dinner as they do not contain any meat.

INGREDIENTS:

2 dozen Littleneck Clams

1 cup Bread Crumbs

5 cloves garlic, peeled and minced

3 tablespoons dry Oregano

1/8 Olive Oil

¾ cup water

½ teaspoon Black Pepper

2 tablespoons fresh parsley, washed, dried, and minced fine

 

 

1. Wash Clams in cold running water. Place in a large pot with water and 2 of the garlic cloves. Turn heat on to high. When water comes to the boil, add clams and cover pot. Let cook about 3 minutes, just until the clams start opening. We do not want the clams to cook here, but just to open.

2. Remove clams from pot and let cool, reserving the cooking juices.

3. In a mixing bowl, add all remaining ingredients and stir to mix. When the clam cooking liquid has cooled down, add little by little to breadcrumb mixture which should already by slightly moist from the olive oil. Add clam broth a little at a time. You want the breadcrumbs to be moist, but “Not Watery.”

4. Pry the top half-shell of the clam off, leaving the calm in the bottom shell and discarding the top shell. Place about 1 tablespoon of breadcrumb mixture over each Clam covering them all completely with the bread-crumbs.

5. Place the Clams on a sheet-pan and bake in a preheated 400 Degree oven for 6 or 7 minutes. Then place calms under a broiler for 20 to 30 seconds being careful not to let the breadcrumbs burn. They can have a slight char but not burned. The Clams are now ready for serving.

 

 

Note: Two to three clams will be sufficient per person if serving the full Seven Fish Dinner. If you are making this for another meal and serving as an appetizer, 5 to 7 clams is the preferred serving size. At a cocktail party, two clams per person is good.  

PS.. You can also make Mussels Oreganata in the same exact preparation, substituting Mussels for the Clams.

 

 

 

 

OLD COVER

 

 

 

 

SECRET ITALIAN RECIPES

 

SEGRETO ITALIANO

 

by Daniel Bellino-Zwicke

 

 

 

SUNDAY SAUCE

 

 

 

Veal Milanese alla Sinatra

Frank SInatra & Ava Gardner

 

"Mangia Bene"

 

 

 

VEAL MILANESE alla SINATRA

 

 

 

Veal Milanese? Now that’s Italian! Italian from Italy that is, and totally authentic to Italy and not an Italian-American invention. Veal Milanese is par-ticularly loved by New York and New Jersey Italian-Americans, but it’s a dish that is not often eaten at home. It is most often eaten in Italian Restaurants. Veal Milanese is a dish that when made in its most classic form and of the original recipe is made with a rib veal-chop that is pounded thin, then breaded, then fried in a combination of butter and oil to browned, crisp, and crunchy. It is put on a plate and topped with a salad of Arugala & Tomato. It is simple and delicious. Veal Milanese is simple and delicious, but cheap it’s not. This dish can cost you anywhere from about $29 to $42 a pop, with the average being about $39 in a restaurant. Not cheap! You can make it at home for about $10 or $12, considerably cheaper than 39 dollars. But guess what? Just like with our friend Veal Parmigiano, Veal Milanese can be made with chicken or pork. Yes, it’s no longer Veal Milanese, but Pork or Chicken Milanese. But guess what? It taste just as good, and it’s way cheaper. So if, you have a hankering for some Veal Milanese, but don’t want to spend $39 plus tip, plus tax, and you’ve got to have a least one glass of wine in a restaurant, that Veal Milanese with all the rest is gonna cost you about $65 or so. Dam! But you’ve got alternatives. You can make Veal Milanese at home for $10 to $12, or you can make Pork or Chicken Milanese for $3 or $4 a serving. Not a bad alternative.

Oh, and by the way, did you know that Veal Milanese was one of Frank Sinatra’s favorite dishes? Yes, ol Blue Eyes loved it, along with; a simple bowl of Spaghetti Pomodoro (Tomato Sauce), Clams Posillipo, Sausages, Meatballs, and of course Sunday Sauce. As many know, Patsy’s on West 56^th Street in New York was Sinatra’s all-time favorite restaurant. He loved and adored the place, and ate there for more than 50 years. Frank liked his Veal Milanese at Patsy’s and he liked it a certain way, extra thin and extra crisp. Veal Milanese is already pounded thin to begin with, but Frank liked his even thinner, and at Patsy’s they always granted Frank’s request and gave him what he wanted, which was good-old, no-fuss Italian Food prepared to perfection. Basta!

 

 

 

Excerpted from SUNDAY SAUCE  by Daniel Bellino-Zwicke

 

 

 

Frank Sinatra

with 

Dean Martin

and Other Freinds

 

 

 

VEAL MILANESE  “The RECIPE”

INGREDIENTS:

4 Veal Cutlets from your butcher, or pork or chicken 1-1/2 cups plain breadcrumbs

1 ½ cups flour

3 eggs, Salt & Black Pepper

4 cups Arugala, 1 cup cherry tomatoes cut in half

2 lemons cut in half

Vegetable Oil for frying and half stick of butter

2 lemons cut in half

6 tablespoons Olive Oil, Salt & Pepper to Taste

2 tablespoons Red Wine Vinegar

Preparation:

1. Place four, eggs, and bread crumbs each in their own separate bowls.

2. Season cutlets with Salt & Pepper. Season eggs, Flour and breadcrumbs with salt & pepper

3. Dredge each veal cutlet in flour, and shake off excess flour.

4. Then dredge veal in eggs, shaking off excess flour before putting in to breadcrumbs.

5. Completely coat veal cutlets with breadcrumbs. Press bread crumbs in to the cutlets. Set Aside.

6. Heat oil over medium heat in a frying pan that is big enough to cook 2 cutlets at a time.

7. When oil is hot enough for frying, add butter and turn heat to high. Add 2 of the breaded cutlets and fry on each side to slightly golden brown. Remove fried cutlets to a plate with paper towels and keep warm.

8. Fry other 2 cutlets until golden brown on each side.

9. Place Arugala and Tomatoes in a mixing bowl. Olive Oil and Vinegar. Season with Salt & Pepper to taste. Toss Salad.

10. Place each cooked Veal Cutlet on a plate each. top each cutlet with salad. Place a half lemon on each plate and serve your Veal Milanese

 

Veal Milanese alla Sinatra and Other Great Recipes

and Stories in SUNDAY SAUCE  by Daniel Bellino-Zwicke

 

Mangia Bene !

 

 

 

 

SINATRA Dines with HUMPHREY BOGART

 

 

 

 

 

 

SECRET ITALIAN RECIPES

SEGRETO ITALIANO   by Daniel Bellino-Zwicke

FRANK

 

R.I.P.

 

"We Love You Frank"

 

 

Learn How to Make a Gabagool

Gabagool !!!

 Mob Guy # 1: “Hey Paulie, I got some Gabagool !!!  Paulie : “Hey you STUPID JERK !”

                                           

                                                                    Gabagool

This is part of a scene in Francis Ford Coppola’s famed Italian-American mob-movie The Godfather. The scene is during Connie Corleone’s Wedding to Carlo. Paulie and Mob Guy-1 are assigned by Sonny to be guarding the outside of the Corleone Compound from any unwanted intruders (FBI, rival gangs, anybody). Mob Guy # 1 got a couple of Gabagool Sandwiches from one of the cooks preparing the Wedding Banquet for Connie and Don Corleone’s guests at Connie’s Wedding. Paulie and Guy # 1 can’t eat with the guest, but they are hungry. “Hey they’re Italian-American!” And Gabagool will definitely fit the bill. Gabagool, aka Gabagul, or similar, is an Italian Salumi pork-product made from the neck-meat of a pig. There are several variations of the name, including; Capicola (most common), Ham Capicola, Coppa, Capocollo, and Capicollo. “Gabagool” is slang for Capicola? It is not “slang” but Neapolitan dialect that many Italian-Americans use for Capicola, including Tony Sopranos and those real-life guys who don Big Pinky Rings.

                              
                                                                      A Gabagool Sandwich

So you wanna make a Gabagool. The preferred sandwich is on Italian Bread or a hero-roll from a great Bread Baker like, Parisi Bakers in New York’s Little Italy. Then you gotta get the Gabagool! You get yourself top-quality Capicola from your favorite Pork Store, Satriale’s if you’re in North Jersey, at Di Palo’s in Little Italy, or Faicco’s if you’re downtown New York and Greenwich Village or at their Brooklyn outpost. You’re gonna want Provolone or Mozz, I prefer Provolone. Get some peppers, Hot Cherry Peppers like Tony, Paulie, and Silvio, or as others like myself, with Roast Sweet Peppers. That’s all you need. To make a Gabagool Sub, you need a good sub roll or crusty Italian-Bread, and Gabagool (Capicola) of course, thin sliced Provolone, and either, Genoa Salami, Mortadella, Prosciutto (Proshoot), or Sopressata if you like. Put the Gabagool, Provolone and any other if any Salumi product on the bottom half of your bread, top with shredded Iceberg Lettuce, add a slice of ripe Tomato, then thin sliced Red Onion, and sprinkle on Salt, Black Pepper, Oregano, Olive Oil, and Red Wine Vinegar and “you’re set!” Set if you don’t want it “Hot.” If you do? Then again, get yourself some Hot Italian Cherry Peppers and throw them. That’s a Gabagool Sub.    If you want just a Gabagool and not a Sub, get a nice smaller roll, some roast red sweet peppers (or Hot), the Capicola, and sliced Provolone. Pile everything on between the bread, and Voila, you’ve got a Gabagool, just like Tony.  Excerpted From SUNDAY SAUCE  by Daniel Bellino Zwicke ...  Available on AMAZON.com   PS … For a great Gabagool Sandwich in New York, go to either Parisi’s Italian Deli in Little Italy, or Faicco’s Italian Specialties (Pork Store) on Bleecker Street in Greenwich Village, for the best Italian Sandwiches on God’s Good Earth! Mangia Bene, Mangia la Gabagool! 



Parisi Deli Bakery"GET a GABAGOOL"




                                GET A GABAGOOL !!!

Learn How to Make a GABAGOOL

in SUNDAY SAUCE

by Daniel Bellino-Zwicke

                                                  
                                                                       SUNDAY SAUCE

SECRET ITALIAN RECIPES

RECIPES In SEGRETO ITALIANO  
by Daniel Bellino Zwicke



For SECRET RECIPES Click Here !


SEGRETO ITALIANO
Secret RecipesFavorite Italian Dishes
by Daniel Bellino-Zwicke


SEGRET ITALIANO is Available on AMAOZN KINDLE and Soon to Published in Paperback SEGRETO ITALIANO - Secret Italian Recipes & Favorite Dishes by DANIEL BELLINO-ZWICKE author of La TAVOLA, The FEAST of THE 7 FISH and # 1 BEST SELLER SUNDAY SAUCE - When Italian-Americans Cook ... 

  OK, so you love Italian Food, “Yes?” Who doesn’t? You may not know how to cook, or maybe you do and want to add some Great Recipes to your repertoire. You may feel It’s high time you learned how to make an awesome Italian Pasta Sauce, “Hey, everyone should!” But, what kind; Tomato, Marinara, Bolognese? Or maybe you already have a number of recipes, but do you have recipes for; Clemenza’s Godfather Sunday Sauce or Danny Bolognese’s Ragu Bolognese? No, we didn’t think so! How about Gino’s Top-Secret Salsa Segrete from the beloved old New York Red-Sauce Joint “Gino’s of Capri?” Well, now it’s time for you to delve into SEGRETO ITALIANO and find rare and Secret Recipes, and learn how to make make Italian-America's favorite dishes, dishes like; Cacciucco, Lucia’s Jersey Braciole, Uncle Pete’s Baked Rabbit, Jersey Shore Crab Sauce, or Serio Maccioni’s original recipe of the World Famous Pasta Primavera. Segreto Italiano is a celebration of Italian Food and Italian-America and is filled with countless recipes and wonderful stories of Italian Food and culture, like only Daniel Bellino “Z” can tell. Delight in Daniel’s wonderful storytelling and savor the recipes, the wonderfully delicious dishes of Segreto Italiano. Now it's time to "Mangia Bene Tutti" LEARN HOW to MAKE GINO'S FAMOUS SALSA SEGRETE, CLEMENZA MOB WAR SUNDAY SAUCE and Other Secret and Rare Recipes in Daniel Bellino Ziwkce's SEGRETO ITALIANO - Secret Italian Recipes & Favoirte Italian-American Dishes ... MANGIA BENE !!!!


AVAILABLE in PAPERBACK and KINDLE AMAZON.com

Click Here for SECRET RECIPES !

Bellino Stupino Mori Barbaresco Brunello and The Mona Lisa ............... in New York

Daniel Bellino-Zwicke (R)

with

ITALO STUPINO  "The KING of SANTA STEFANO" BARBARESCO

at

WINEBOW PORTFOLIO TASTING 2014

New York, NY

CASTELLO di NEIVE BARBARESCO 

From ITALO STUPINO

I drank trhough and tasted all of Italo's phenominal Barbarescos as well as his; Dolcetto d' Alba Basarin 2011,

Pinot Noir 2012, and Barbaresco Santa Stefano 2006 & 2009 ... Italo is The King of Santa Stefano .. He has the only vineyard. He used to sell fruit to Bruno Giacosa, but the contract is up and Italo will be the only one in the World making Barbaresco Santa Stefano from now on. We drank the base Barbaresco Castello del Neive 2010 and the Barbaresco Santa Stefano 2009, both awesome, but the Santa Stefano had a slight edge of awesomeness. But not by much, both are great wines, perfectly balanced with fine fruit, and perfect examples of what a great Barbaresco should be. They are Textbook. It was great to see Italo again. He is the man! I just love that guy, and would rather drink his Barbaresco over anyone else's. ANd this of course includes Angelo Gaja, who makes some great Barbaresco, but the prices are through the roof, and dollare for dollar I'd put Italo's up against Gaja's any-day-of-the week .. You can't do any better ... Although I must say, I really enjoyed Anjelo's offerings last year when I tasted the wines at a tasting in New York with Anjelo and daughter Gaia ..

Daniel Bellino Z with Alessandro Mori of Il Maronetta Brunello

at The WORLD TRADE CENTER

New York, NY

Montcalm Wines Portfolio Tatsing

Alessandro tasted me on his latest vintages of his estates awesome Brunello ..

I really loved the 2008 Brunello Normale and the Brunello Reserva Madonna del Grazia 2008 was off the charts awesome .. The 2009 Brunello and Brunello Ros. Madonna del Grazia where awesome as well ... Alessandro let me have a taste of the Brunello 2010, which was a bottle tasting and has not been released.. The 2010 Brunellos, by law cannot be released to January 2015 and this was a nice suprise advanced tasting of a 2010 Brunello .. Alessandro was beaming. He is very proud of the wine and he said the vintage is one of the best. "I wouldn't disagree."

ZENATO AMARONE

M ARIOLAS

with His Families

 TURIGA

 

Vernaccia diSan Gimignano

 

Princessa Natalia Strozzi

 

SUNDAY SAUCE alla CLEMENZA

 

SEGRETO ITALIANO, 

THE LATEST FEM DANIEL BELLINO ZWICKE ..

AMAZON.COM

 
MONA LISA

   Guicciardini-Strozzi are theoldest wine producers in Italy with their Cusona estate established in 994 AD ( no, we didn't forget the 1). They produced the very first Vernaccia di San Gimignano in 1200 AD and this very wine was exalted by the likes of Dante,Michelangelo and Boccaccio not to mention drank byPopes. It was only when Dan Brown's "The Da Vinci Code" started to cause so much hysteria, that two academics embarked on a quest to find out whom the Mona Lisa really was and if she had any living descendant. Inevitably their quest took them to knock at Cusona's doors, where Prince Girolamo Strozzi opened up the family's archives to reveal what was known in the family. However, something else was soon to be discovered that even the Strozzis could not expect. During a former British Prime Minister's private visit to their Cusona estate, the latter was being entertained with some of the family's tales. One of such tales was that of a marriage in the sixteenth century between a female ancestor and an English aristocrat. It was at this point that the former British PM suddenly remembered to have come across this very fact in a book he once read.

He therefore suggested a further deepening of this lineage' study at the London's British Library. Here, documents certifying the marriage of Camilla Guicciardini-Strozzi to Sir Thomas Darcy were found along those certifying the birth of their five children. One of them, Frances, married into the Marlborough family eventually becoming one the ancestors of no less than Sir Winston Churchill himself.

Until now these news have not been divulged outside the academic circles to avoid being associated with the book and attract unnecessary media attention. It is now our very pleasure and privilege to bring this truly unique tale of history and culture linking Italy and Great Britain for wine and history lovers alike.