Wednesday, December 20, 2017

Frank Sinatra Spaghetti Tomato Sauce Recipe

 

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Frank Sinatra Shows Dinah 

How to Make TOMATO SAUCE

Recipes

 

Frank Sinatra’s Pasta Sauce Recipe

(as told to Sid Mark on the 7/4/86 “Sounds of Sinatra” program)

2 tbsp. light olive oil 3 whole cloves garlic (pierced w/fork) 2 cans oval “Italian type” tomatoes Salt, pepper, oregano to taste Basil, bay leaves, 1 tsp. finely chopped parsley (if desired) Quoting Mr. S: (Fragmented sentences and all.)

FRANK SINATRA tells Sid Mark, step-by-step HOW He Makes TOMATO SAUCE

“You begin with a skillet and you use a light kind of olive oil and put in about 2 tbsp. full and put in 3 whole cloves of garlic. I usually puncture the cloves with a fork so it will exude the flavor I want. When the garlic is tanned or light brown take it out of the oil and throw it away. Keep the oil." "For 4 people you can take 2 cans of the oval shaped tomato and you put each can in a blender and count about a “slow four” to grind it up and put it in a saucepan…do that with both cans. Add a pinch of salt and a little bit of black pepper and little bit of oregano…maybe ½ tsp. full. Add the oil. I used to watch my dad do it. He’d just take his fingers and he’d take so much and throw it in the pot. And you let it simmer." … "Now…VERY IMPORTANT because this is what you don’t find in restaurants because they can’t take the time to do it. You take a good sized tsbp. And whatever oil or foreign matter that comes to the top; just keep skimming it until you have a pure red sauce. Low flame and cook for about ½ hr. and just let it sit there until you are ready to turn on your water for your pasta." "You want to put a couple of bay leaves and fresh basil is wonderful…at the last minute." "So you’ve got in the sauce olive oil, garlic, pepper, salt, oregano, a couple of basil leaves and, if you wish, a teaspoon - tablespoon. Of finely chopped parsley and that’s the way to make a simple pasta sauce.”

"Basta!"

   

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FRANK SINATRA with DEAN MARTIN and FRIENDS

DRINKING CHIANTI and EATING SPAGHETTI

Not the Old CHIANTI Bottles in the background.

   

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Learn How to Make

SUNDAY SAUCE alla SINATRA

SINATRA SPAGHETTI & MEATBALLS

and More ...

In SUNNDAY SAUCE

By Fellow SICILIAN AMERICAN

DANIEL BELLINO "Z"

   

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Sinatra & Pavarotti

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Thursday, December 7, 2017

Sicilian Christmas Feast of The Seven Fishes



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THE FEAST of THE 7 FISH ITALIAN CHRISTMAS

by Italian Cookbook Author Daniel Bellino-Zwicke ...



“La Vigilia” The Feast of The 7 Fish  .... Italian Christmas
      MyAunt 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 12 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, that signify the 7 Sacraments. Now, how’s all that for a mouthful?
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. The anticipation of the Great Feast to come was of happy expectations and excitement.
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. 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, Alex,  Joe,  Duyen, Jose  and Sergio from Barcelona were all in attendance.
The Mussels Posillipo were cooked with garlic, white wine, parsley, and tomato. The sauce is 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 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 but quite a bit too much 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  ones  as it’s just
too much,  too much to eat and too much to cook, a lot of work, and who needs to  work that hard on Christmas.  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.
On  this  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 and Joe’s favorite and they said that it was a must. This was our Antipasto Course.  Alexandra and her mom helped me,  so the amount of work was cut down  and divided into three, “A good thing.”
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.
    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. Buon Natale!

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 La Vigilia

"The Fest of The 7 Fish" 

EXCERPTED From The FEAST of THE 7 FISH

                                   by Daniel Bellino-Zwicke





Free Recipe From Daniel Bellino-Zwicke


PESCE en SOAR “SWEET & SOUR FISH

  Pesce en Soar is derived from the famous Venetian Dish “Sarde en Saor” or Soar Sardines. This dish is served in restaurants, Trattoria, and Wine Bars (Bacaro) all over Venice, but is especially popular at the many Venetian Wine Bars, known as Bacaro “The House of Bacchus” in Venice, where the Sarde en Saor is one of many great little dishes known as “Cichetti” (Small Bites). This dish is also known as Sarde Agro Dolce in Sicily, Agro Dolce meaning Sweet & Sour.
   Pesce en Saor (Sour Fish) is a wonderful dish to pick for your Feast of The 7 Fish. It is especially great at this meal or any dinner party as it can and should be prepared a day in advance, as the fish needs to marinate in the sweet and sour onions.


INGREDIENTS:

1 ½ pounds Monkfish Filet cut into ¾” medallions
3 mediumOnions, peeled and sliced ¼” thick
5 tablespoons Olive Oil
5 tablespoons Balsamic or Red Wine Vinegar
4 tablespoons Sugar
5 tablespoons Raisons
Sea Salt & ground Black Pepper to taste
Flour (about 6 tablespoon 2-3 Tablespoons Fresh chopped Parsley or Chives



1) Place onions in a large frying pan with Olive Oil and cook over low heat for 25 minutes.
2) Soak Raisons in hot water for 20 minutes then drain.
3) Add sugar, vinegar, salt, pepper, and raisons to onions and cook 3 minutes. Remove from heat and let cool.
4) Season Monkfish with salt & pepper. Dust each piece of fish into flour. Shake off excess flour.
5) Place olive oil or vegetable oil in a large non-stick frying pan. Cook fish in pan about 1 ½ minutes per side over a medium heat until all the fish is cook. Put on a plate and let cool to room temperature.
6) In a shallow glass or ceramic Casserole Dish, place
a third of the onion mixture across the bottom of the casserole. Then place a layer of half the fish over these onions. Place a third of the onions over the fish, then
top with the remaining fish. Top with remaining onions. Cover tightly and place in the refrigerator overnight (or at least 2 hours) to serve the next day.
7) To serve remove the fish at least 45 minutes before serving. Place two pieces of fish on each person’s plate in a crisscross fashion. Garnish, by sprinkling Chives or Parsley over top.


NOTE:  You can serve Buffet Style, leaving the Pesce en Saor in the casserole or other nice serving dish for guest to help themselves. You can also place a piece of toasted bread on plate or nice slice of ripe tomato, or Cucumber, then top with Fish and Onions.
PS .. You can use practically any fish you like for this preparation. Good alternate choices of fish would be; Sardines, Swordfish, Shrimp, Sea Scallops, or any fish that you might catch yourself. And remember, this dish is not just for The Feast of The 7 Fish but any day of the year. An optional garnish that is very nice for this dish is toasted Pignoli Nuts sprinkle over the top. Enjoy!
                               Daniel Bellino's Recipe For STUFFED CALAMARI Is IN

                                                 THE FEAST of THE 7 FISH

                                                      ITALIAN CHRISTMAS

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 The Feast of The 7 FISH is Available in Paperback & Kindle on AMAZON.com
  1. The Seven Virtues – faith, hope, charity, temperance, prudence, fortitude, and justice
  2. The Seven Deadly Sins – lust, gluttony, greed, sloth, wrath, envy, and pride
  3. The Seven Sacraments – baptism, confirmation, Eucharist, penance or reconciliation, anointing of the sick, holy orders, and marriage
  4. Seven days it took God to create the world
  5. The Seven Gifts of the Holy Spirit – wisdom, understanding, counsel (right judgment), fortitude (courage), knowledge, piety (reverence), fear of the Lord (wonder and awe)
  6. The number of days it took Mary and Joseph to travel to Bethlehem
  7. Miracle of the Five Loaves and Two Fish – Jesus fed 5,000 people with only five loaves of bread and two fish
  8. Miracle of the Seven Loaves and Fish – Jesus fed 4,000 people with only seven loaves and fish
  9. Biblical perfection – biblical number for divinity is three and the most perfect earthly number is four, so combining them represents perfection, God on Earth, or Jesus Christ
  10. 10. The Seven Hills of Rome 




to GET




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SOPHIA !!!





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Sunday, November 12, 2017

Sicilian Christmas Cookies

 
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SICILIAN FIG COOKIES

For CHRISTMAS


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SICILIAN FIG COOKIES FOR CHRISTMAS
Watch The VIDEO Part I


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FIG COOKIES Part II
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SICILIAN FIG COOKIES 

For CHRISTMAS

RECIPE in SEGRETO ITALIANO

Not Just For CHRISTMAS



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YUMM !!!
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Tuesday, October 10, 2017

Pasta e Patate

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PASTA e PATATE NAPOLETANA







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How to make Pasta e Patate Napoletana

VIDEO





RECIPE

in SEGRETA ITALIANO



SECRET ITALIAN RECIPES

by Daniel Bellino "Z"
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Recette Pasta e Patate Napoletana

Italiano






RECIPES FROM MY SICILIAN NONNA
Daniel Bellino "Z"
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Tuesday, September 26, 2017

Pork Sicilian Style

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Grilling Fresh Homemade SICILIAN SAUSAGE
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RESTORANT MAJORE

Chiaramonte Gulfi

SICILY

A restorante that specializes in Pork

Everything Pork !!!




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Prosciutto
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ANTIPASTO MISTI alla MAJORE

"That's Majore's Famous GELATINA on the left"




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The SPECIALTY Of The HOUSE

REStORANT MAJORE


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In The KITCHEN at MAJORE
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Ladies breading Pork Cutlets 

Yummmm !!!



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GRANDMA BELLINO'S ITALIAN COOKBOOK


RECIPES FROM MY SICILIAN NONNA

by Daniel Bellino "Z"






SASEEGE !!!!



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RISOTTO with PORK RAGU

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COOKING a POT of PORK RAGU

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BASTA !!!
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Tuesday, September 5, 2017

Mommys Stuffed Peppers

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Stuffed Peppers alla Lucia


As I walked out of my apartment in Greenwich Village, something hit me. It was an unmistakeable smell ... A smell and aromas that instantly brought me back to my youth and my mother cooking the dish. Yes I know that smell quite well and can easily identify. The smell? Why Stuffed Peppers of course! As the peppers roast, stuffed most likely with ground beed mixed with rice (to strecth-out the beef), garlic and grated Parmiggiano Reggiano with tomato sauce. Yes the smell is quite wonderful and when I remember as my mother cooked the dish often. Stuffed Peppers along with; Meatballs, Stuffed Artichokes, Meatlaof, Eggplant, Braciole, and Stuffed Shells were one of the main-stays of my mothers Italian roots repetoire. A dish I always loved, but releived as I walked out my door the other day, a dish, just like Stuffed Shells and Chicken Cacctiatore that are hardly ever eat these days. I pondered why, and decided there was no good reason and I have to remedy this little delema, and soon.
I haven't had the dish in quite some time,  and decided I must have it soon. I went to the supermarket and got all the ingredients,; the Green Bell Peppers, ground beef, a can of San Marzano Tomatoes, and rice. I bought the Grated Parmiggiano at Raffetto's around the block and I was all set to go.
First things first, so I put the rice on to cook.  I got a little tomato sauce going with garlic, olive oil, Pepperoncino, and the San Marzano's,   I chopped the Italian Parsely, onions, and Garlic for the stuffing, and got things ready.
  I got 6 peppers that I would cut the tops off, then pull out the core inside. 
So the rice had finished cooking and cooled down, and it was time to put in a mixing bowl with the ground beef, garlic, chopped onions, grated cheese, and parsley. Season with salt and Black Pepper, throw in one egg and mix with my hands till everything was well mixed, just they mommy did. The stuffing was ready to stuff into the peppers. Fill all the peppers with the beef mixture, top them with their tops, pot some tomato sauce in the casserole dish, place the peppers in there, and throw them in the oven. In a little more than an hour they'd be done.
I pot on some Sinatra and Louie Prima, cracked open a "Nice Bottle of Chianti," as Anthony Hopkins would say, and waited for the Peppers to cook. 
Now I was making my own again, and I'm sure some of the neighbors were jealous as I was the other day, smelling those tasty Stuffed Peppers one of my neighbors was making, but none would I have. Not that day anyway, but now, and time for others to be wanting and not me. I'm sorry I can't feed everyone. Now anyone who knows me, knows that I love to cook and feed others. My friends, family, whoever, and this often do, of which many will attest to.
Well noone is coming today. I'm gonna eat a couple of these suckers today, and the rest I'll leave in the frig and have 3 or 4 more meals of these babies during the week, Stuffed Peppers, Chianti, and Sinatra, "yes life is good at times," times like these ....



Daniel Bellino-Zwicke


LUCIA'S STUFFED PEPPERS
in

Daniel Bellino's

SUNDAY SAUCE

When Italian-AMericans Cook




Friday, August 25, 2017

Cooking Sicilian Cucuzza

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Watch IT !!!
 
 
 
 
Great CUCUZZA Recipes Inside !!!
 
 
CUCUZZA
 
BALLARO MERCATO
 
PALERMO , SICILY
 
Summer 2017
 
 
 
BALLERO MERCATO
 
PALERMO
 
COOKING SICILIAN
 
GAGOOTZ !!!!
 
 
 
Harvesting CUCUZZA
 
aka GAGOOTZ !!!
 
In da BRONX
 
NEW YORK
 
 
 
CUCUZZA 
 
RECIPE
 
LINA PECORINA
 
SICILIAN GAGOOTZ !!!
RECIPES FROM MY SICILIAN NONNA
 
by Daniel Bellino "Z"
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Tuesday, August 22, 2017

Sicilian Pork or Veal Cutlets













Ricette di Cotolette Siciliana

WATCH The VIDOE

HOW to MAKE SICILIAN MEAT CUTLETS


VEAL , BEEF , or PORK





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COTOLETTE SICILIANA

The Finished Product







RECIPE

in GRANDMA BELLINO'S ITALIAN COOKBOOK

RECIPES FROM MY SICILIAN NONNA


GIUSEPPINA SALEMI BELLINO









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