Wednesday, December 7, 2016

BROOKLYN BEST ITALIAN FOOD

 

DiFARA PIZZA

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PIZZA MAESTRO

The Great DOM DeMARCO

This without Question "The BEST PIZZA in NEW YORK"

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Ferdinanda's Foccaceria

GET the "VESTEDDI"

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It'S THE BEST in THE CITY

SICILIAN VESTEDDI SANDWICH

with CAZZILLI (Potato Croquetts) in Background

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COURT STREET ITALIAN PASTRY SHOP

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Gaspar with His Fresh Baked SFOGLIATELLE

COURT PASTRY SHOP

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Mazzola's Italian Pastries

Carroll Gardens Brooklyn NEW YORK

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RECIPES FROM MY SICILIAN NONNA

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SAINT JOSEPH'S DAY SFINCI

Court Street Pastry Shop

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The Boys at ESPOSITO'S PORK STORE

SAUSAGES The SPECIALTY

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FRANKIE'S SPUNTINO

Court Street

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THE FEAST of THE 7 FISH

ITALIAN CHRISTMAS

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Saturday, September 17, 2016

Frank Sinatra 's Favorite Food

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Frank Eating a Scrambled Egg Sandwich at home ... Palm Springs California   Besides eating his Italian-American favorite foods, Frank loved eating a nice simple Scrambled Egg Sandwich on good old American white bread for breakfast and anytime during the day as a in-between meals snack prepared by his Valet George Jacobs ..

  SCRAMBLED EGG SANDWICH alla SINATRA Ingredients : 2 slices White Bread, 2 large Eggs, 2 tablespoons Milk, Butter, Salt & Black Pepper, 4 tablespoons Olive Oil Place 2 tablespoons Olive Oil in a large non-stick frying pan and turn heat to medium low .. Add bread and cook until slightly brown. Turn bread over and cook to slightly brown. Remove from pan and set aside on the plate you will serve the sandwich. Add eggs to a small bowl with a pinch each of Salt & Pepper and the Milk. Beat eggs with a fork until completely mixed ... Add remaining Olive Oil and Butter to pan and turn heat to medium.When the pan is heated and the butter starts to sizzle, add the eggs to pan and let cook while stirring for about 15 seconds. Turn heat to low and let the eggs cook without stirring for 45 seconds. Flip the eggs over and let cook for 60 seconds on low heat. Turn heat off. Place the cooked eggs on one piece of bread. Sprinkle a little salt & pepper over eggs. Top with second slice of bread and serve.



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VEAL MILANESE  "FRANK'S FAVORITE"



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SUNDAY SAUCE
LEARN HOW to Make SINATRA'S Favorite VEAL MILANESE,

Dolly Sinatra's Meatballs and Marinara and more .. In SUNDAY SAUCE       
by Daniel Bellino






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BAKED ZITI with MEATBALLS
Like SINATRA, a SICILIAN FAVORITE






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FRANK & AVA GARDNER
"MANGIA BENE"






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Grandma Bellino's Cookbook
SICILIAN Like FRANK








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DOLLY SINATRA 'S SUNDAY SAUCE
Recipe in SUNDAY SAUCE by Daniel Bellino




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                               Gangster  CHARLES "LUCKY" LUCCIANO                                                                     was from LERCARA FRIDDI , SICILY
as Was FRANK SINATRA'S Father Marty
and Author Daniel Bellino






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SOPHIA LOREN
"What a Beauty?"







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Classic Frank





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AL PACINO
Speaking of Great ITALIAN-AMERICANS
A Handsome Devil to Boot








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PATSY'S
56th Street  .. New York, NY

FRANK'S FAVORITE RESTAURANT
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Monday, September 5, 2016

Barolo Rolling Stones New York Steak

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Greenwich Village Newport Steak, French & Italian Wine Dinner on Thompson Street in           "The Village."  My buddy Chris B. and I had another nice little Wine-Dinner this past Sunday with his girlfriend Maria ... It was quite the dinner ... We had some really nice wine to drink, with cheese a Steak-House Salad, and the famed Newport Steaks of Greenwich Village ... Chris gave me a call on Wednesday and said we where on for dinner this coming Sunday Night (Jan. 12, 2014) .. We were both quite excited for a nice dinner and the prospect of drinking some great wines and The Newports, our favorite steaks. "A little Cote de Beaune" Chris uttered, immitating Miles in the greatest wine movie of all-time "Sideways" And so it was to be "a little Cote de Beuane" from Michele Bouzereau  2001 and  Sancere from Les Mont Damnes 2012, both wines quite lovely and very good examples of their prospective zones ... Chris always picks out nice White Burgundy's and the Bouzwereau was no exception, it was wonderful ... Anyway, let me get back to the Newports and the order of things as concerned the dinner which was awesome as usual, and maybe a bit more awesome than usual ...  So Friday I called Chris and asked hwo many we were gonna be for dinner as the butcher shop is closed Sunday and I was going to get the steaks on Saturday for Sunday .  We agreed on the 3 of us so I was set with the number of Newport Steaks I needed to pick up ... Oh yes, and the butcher shop in question was none other than the butcher shop where the Newport Steak was invented by one Italian-Butcher named Jack Ubaldi way back in 1947 ..  Jack wanted to able to sell his cuts of Tri-Tip Sirloin more readily, so instead of selling 


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  Our THREE NEWPORTS From FLORENCE MEAT MARKET,  GREENWICH VILLAGE


continued Tri-Tip in one piece which didn't sell as well, Jack cut the Tri-Tip Sirloin into 3-4 individual Steaks from the one triangular cut of beef .. He named the Steak after the Nike-like logo on a box of Newport Cigarettes and the rest is history as they say .. Florence Prime Meat Market is still open on Jones Street in Greenwich Village and that's where I get my Newports, either there or at Pino's Prime Meats on Sullivan Street which cuts a Great Newport and makes tasty home-made Italian Sauages as well .. Pino's is great, but I prefer and give an edge to Florence Market as they are the originator of the Newport and they look of the shop is much "Cooler" with all its original old fixtures ... 


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Our Line-Up of WInes For The Night




NEWPORTS in The PAN


                                                           NEWPORTS In THE PAN






NEWPORTS COOKING on 2nd SIDE

NEWPORTS COOKING on 2nd SIDE


So I go to Florence and ask them to cut me 3 nice Newport Steaks .. One of the butchers goes to the walk-in (Refrigerator) and comes out with a nice fresh looking Beef Tri-Tip .. He puts it down on the thick wooden butcher block and starts trimming the tri-tip of some of its fat .. He then cuts me off three nice 2 1/2" thick Newports and wraps them in butchers paper .. The counter lady tells me it $18.99 for the Newports (about $6.50 a piece for 3 Prime Steaks). "A Bargain." I pay the lady, get my steaks and walk the 3 blocks back to my apartment, where I 
put my Newports in the frig to the next day.   





The Hearts of Romain with Tomato Onion & Bleu-Cheese Dressing "A STEAK HOUSE SALAD"


The Hearts of Romain with Tomato Onion & Bleu-Cheese Dressing 
"A STEAK HOUSE SALAD"


So I get to Chris's house and as I'm climbing the stairs to his apartment I can hear some great Jazz playing . It was Dexter Gordon and quite fine . I was tired from walking up 5 flights of stairs, so I told Chris to crack open a bottle of wine, "I need to relax." Chris cracked open the Cote de Beaune Bouzereau, and it was quite nice and everything you'd expect from a nice mid-road White Burgundy. We both loved it .. Chris broke out some nice Brie Cheese and we sipped the wine, ate cheese and relaxed listening to some nice tunes before I started on the dinner; prepping the salad, the mushrooms, potatoes, and onions for our dinner to come .. 




FLORENCE MEAT MARKET GREENWICH VILLAGE "HOME of THE NEWPORT STEAK" 






NEWPORTS on The PLATE With MUSHROOMS & ROAST POTATOES ...  



NEWPORTS on The PLATE With MUSHROOMS & ROAST POTATOES ...







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REESE'S PEANUT BUTTER CUPS "THE PERFECT DESSERT"

by DANIEL BELLINO ZWICKE







LEARN HOW To MAKE GREENWICH VILLAGE NEWPORT STEAKS


HOW to COOK a GREENWICH VILLAGE NEWPORT STEAK




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 The ROLLING STONES, NEWPORT STEAKS, ITALIAN WINE, 
& REESE'S PEANUT BUTTER CUPS   


Yummmmm !!!!!!
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Sunday, September 4, 2016

Saint Joseph Day - Sicilian Tradition


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St Joseph's Day Pastries







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St Joseph

aka

San Giuseppe



The March 19 is the Feast of St. Joseph , the day when, in Italy , we also celebrate all the dads and is the festival that opens the door to the Spring . The festivities in honor of the Patriarch St. Joseph are widespread in many cities and towns of the Sicilia . the figure of St. Joseph , foster father of Jesus and husband of Maria , is deeply felt and venerated, also demonstrated by the many Sicilians who bear his name. in the memories of most Sicilians is the memory of the picture, the statue or printing of St. Joseph in her arms the Child Jesus , in plain sight in the homes of our grandparents . the Holy Patriarch is loved even today, as a symbol of ' honesty , of' humility , of ' love and family , and sacred values absolutely be protected. in Trapani , in many municipalities belonging to the Diocese ofMazara del Vallo , as Campobello di Mazara , Castelvetrano , Santa Ninfa , Salemi , are set up altars to honor the patriarch St. Joseph . in almost all the countries of the Diocese is celebrated rite of the " Dinner of the Saints ": the Saints knock on the door asking for hospitality; twice they are not accepted. The third opens wide the door and the Saints enter the house, where you will eat dinner. A Salemi you start with dinner on March 19th when we celebrate the religious rite of the " Dinners San Giuseppe ", last a week, with exhibitions and exhibitions food and wine ; are set up altars decorated with lemons , twigs d ' laurel , orangesand the typical " bread " manufactured by local women into veritable works of art. The " bread" in the shape of the symbols of Pentecost , like the fish , the three nails, scale, or make reference to nature; devotees who organize dinner must prepare a meal with 101 dishes , made from vegetables , grains , fish , fruit and sweets of every variety. After dinner there is the rite of the blessing of the " bread " which are then distributed to the children, who represent the Holy Family and the many visitors who came to attend the " Eaten there for Saints ." In Sicily , each holiday has a flat or a traditional sweet and the list would be so vast to enumerate them all to risk of forgetting is always someone. At the Feast of St. Joseph , on the



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Sfinci San Giuseppe

St Josephs Day Pastry


tables there was a menu special kind: according tradition imbandire you had a board with various kinds of foods, especially with the bread (symbol of fertility and prosperity) to give refreshment to pilgrims and fugitives; this custom recalls the escape of Mary, Joseph and Jesus to Egypt to escape Herod's order to kill all the firstborn males. We start from the first course, as the famous pasta with sardines and wild fennel , or the virdi soup of San Giuseppi (legumes and vegetables with leftover pasta of various types) from Palermo, or even the " ministredda of"Augusta (whose ingredients must be nineteen). the " maccu ", known throughout the region but especially in the Syracuse area, composed of dried beans , lentils , spinach , onions ,dried chestnuts , oil and ... more; He was present in every home and you had to send a sign of hope, family, friends, neighbors and even the poor of the neighborhood. And then the beccaficu sardines , broccoli and " sparaceddi " and many other dishes, not meat, because we are in the period of Lent . Finally the cake, with the preparation of Sfinci of St. Joseph . It is afried sweet typical of Sicily , widespread especially in western areas of the island, originally produced in Palermo , is part of the cultural and traditional heritage of the region.

SFINCI

The origins of sfincia are very old, seem to date back to the Persians, and there are traces both in the Bible and in the Qur'an , although under different names. As for the ' origin of the name , there are several schools of thought: according to some, the name derives from the Latin " spongia " (sponge), while others derive from the Arabic " isfanǧ " (sponge), a name that was given to the special soft pancakes, irregularly shaped, and, precisely spongy, that Arabs ate covered honey or sugar . the transformation of the Arab sweet fried sfincia we know is due to the Poor Clares of theMonastery of the Stigmata of St. Francis (the monastery was demolished in 1875, stood on the site where today we admire the Teatro Massimo ), who dedicated the sweet to the Holy of the Meek , St. Joseph . later, the skill of confectioners Palermo turned the humble sweet delicacy in enriched withricotta cheese and candied fruit that, in recent times, you can enjoy all year round.



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Saint Joseph's Day Pasta

RECIPE in GRANDMA BELLINO'S ITALIAN COOKBOOK

RECIPES FROM MY SICILIAN GRANDMOTHER



by Daniel Bellino Z




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GREAT SICILIAN HOME-COOKED RECIPES


FROM SCILIAN GRANDMOTHER GIUSEPPINA SALEMI BELLINO



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How Make Sunday Sauce Italian Gravy



LEARN HOW TO MAKE SUNDAY SAUCE

alla CLEMENZA

ITALIAN GRAVY


1. GET A COPY of SUNDAY SAUCE
WHEN ITALIAN AMERICANS COOK
by DANIEL BELLINO ZWICKE

CLEMENZA'S SUNDAY SAUCE RECIPE
Is In THERE .. IT'S AVAILABLE
on AMAZON.com .. Juts CLICK LINK ABOVE ..
"THAT'S STEP 1 .. FINITO !!!"





2. GO To YOUR LOCAL PORK STORE and or GROCERY STORE
For SAUSAGES, Gorund Beef, Veal, Pork, etc., BRACIOLE,
OOLIVE OIL, TOMATOES, PASTA, etc..




3. ASSEMBLE INGREDIENTS, POTS and EVERYTHING
YOU NEED To MAKE The "SAUCE"







4.  SAUTE GARLIC & MINCED ONIONS in OLIVE In 
A LARGE POT.  ADD TOMATOES.




5.  BROWN BRACIOLE, THEN ADD To POT With TOMATOES ..



6.  IF USING PORK RIBS or PORK NECK, BROWN COMPLETELY
THEN ADD TO POT With TOMATOES .. If NOT, SKIP THIS STEP.







7.  LET SAUCE With THE MEATS (Except MEATBALLS)
SIMMER At VERY LOW HEAT For 1 HOUR.





8.  BROWN SAUSAGES THEN ADD To SAUCE.
CONTINUE SIMMERING.




9.  AFTER YOU ADD The SAUSAGES TO SAUCE, MAKE THE MEATBALLS
by MIXING GROUND BEEF, PORK & VEAL with SALT, PEPPER, GARLIC,
FRESH PARSLEY, and GRATED CHEESE. FORM INTO MEATBALLS.


10.  PLACE MEATBALLS in a LIGHTLY OIL PAN and SLOWLY COOK in A
350  DEGREE OVEN For 15 MINUTES.







11.  REMOVE MEATBALLS FROM OVEN and PLACE in POT 
With SAUCE. The SAUCE SHOULD HAVE BEEN SLOWLY COOKING 
With THE BRACIOLE and OTHER MEATS For 2 1/2 HOURS by Now.

YOU Will JUST COOK The MEATBALLS in THE SAUCE For 15 
MINUTES on VERY LOW HEAT. BE CAREFUL WHEN STIRRING NOT To BREAK MEATBALLS.

WHEN THE MEATBALLS HAVE COOKED In THE SAUCE
FOR 15 MINUTES, The "SAUCE" IS DONE.




12.  COOK RIGATONI or WHCICHEVER 
MACCHERONI YOU LIKE and SERVE
WITH THe "GRAVY"

PASS GRATED CHEESE
and
BUON APPETITO !!!



SUNDAY SAUCE 
Is AVAILABLE in PAPERBACK
And KINDLE on AMAZON.com








SUNDAY SAUCE 
VIDEO




AUTHOR DANIEL BELLINO ZWICKE

MANGIA BENE !!!







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