Tuesday, April 16, 2019

Sicilian Fava Bean n Ricotta Pasta

 
SICILIAN NONNA
 
MAKING MACCHERONI con FAVA e RICOTTA
 
 
 
 
MACCHERONI FAVA e RICOTTA
 
PASTA GRANNIES
FROM MY SICILIAN NONNA
 
GRANDMA BELLINO

Wednesday, April 3, 2019

How to Make SICILIAN TOMATO PASTE PASSATA SAUCE








ANNA TASCA LANZA

MAKING "STRATTU"

SICILIAN TOMATO PASTE






PASSATA di POMODORO


TOMATO SAUCE

In SICILY







NONNA BELLINO'S COOKBOOK

Learn How to Make

SICILIAN TOMATO SAUCE

For PASTA






PASQUALE

Making Italian Tomato Sauce

In NEW JERSEY

"JERSEY TOMATOES Are The BEST" !!!!




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Sunday, March 10, 2019

Vastedda Fritta Gratteri Sicily





SAGRA di VASTEDDA


GRATTERI


SICILIA







VASTEDDA FRITTA


RECIPE

GRATTERI , SICILY





La VASTEDD FRITTA di GRATTERI


It is the recipe that made the small town of Gratteri known throughout Sicily. The vastedda fritta is a delicious pancake, sweet or salty, whose origins are lost in the mists of time. What is certain is that to have given birth is this center in the province of Palermo, where every housewife jealously guards the recipe handed down from their ancestors. Flour, yeast and extra virgin olive oil are the ingredients with which this delicacy is prepared, which is cut into rectangles in which a salted anchovy is placed in the center, desalted, folded in two and then fried. The vastedda fritta can also be served in the sweet variant: in this case, at the end of frying, it is passed into the sugar; and there is another recipe on the island,

RECIPE
2 pounds Flour flour, 
1 and 1/2 packages of Dry Yeast
 2 tablespoons of olive oil
lukewarm water
Olive Oil or Vegetable Oil for Frying 

Dissolve the yeast with a little water, add the flour and 2 tablespoons of oil, knead well. Let the dough rest for half an hour. Once the dough is leavened, form rectangles of dough, lay on one side of the anchovy fillets, close and fry in hot oil. The vastedde fritte, to be more appreciated by children, can also be sweet, not putting the anchovy and passing them, after having fried them, in sugar.

This is the Sweet version of VASTEDDA FRITTI

For the Savory Version, split a Vastedda open at one end and Fill with Ricotta and Caciocavallo Cheese, and Veal Spleen fried in lard if you have it. If you don't have Veal Spleen, it may be omitted.




NONNA BELLINO'S COOKBOOK


SICILIAN RECIPES






la VASTEDDA MARITATA


Translation : This is a Married Vastedda Sandwich, 

meaning that Firedd Spleen is married with Ricotta

and Caiciocavalo Cheeses

On a Sicilian Sesame See Bun


"The Sicilians just Love Sesames on Their Bread"




.







Tuesday, December 11, 2018

Best Roast Chicken Sicily Agrigento

ChickenPULUMBOagrigentoSICLY

The BEST CHICKEN Ever !!!

ROSTICCERIA PAALUMBO

 

AGRIGENTO

SICILY

  .

MeRIGATONIpalumboAGRIGENTO

 

PASTA al FORNO

   
PALUMBO ANTONELLO ROSTICCERIA
Piazza Pirandello , AGRIGENTO , SICILIA (SICILY)

Yes the BEST CHICKEN Ever ! I kid you not. And so Cheap, they're practically giving it away, Just 3.5 Euros for 1/4 Chicken (Leg & Thigh) and probably the Best Roast Potatoes you've ever Eaten as well, "I kid you not." I couldn't believe how absolutely wonderful, the kind of place you're Always Looking For but often don't find, PALUMBO is Awesome. As soon as I walked through the door of this place and saw the Rotisserie Chickens Cooking, I knew I wanted to have some. It's a rosticceria and all the food is layed out before you for you to choose from, there's: Frittata (Italian Omelette), ARANCINI (Sicilian Rice Balls), Eggplant Caponata Fried Eggplant, Eggplant Parmigiano, PASTA , The CHICKEN & Potatoes, and more ... It's a Family run place and has a nice warm friendly atomosphere. You can either Eat In or Take Out as many of the locals do, running in for ARANCINI, Roast Chicken, Eggplant, Frittata and what-not. 

I started my meal with Pasta al Forno, Rigatoni Baked with Ragu and Pecorino Cheese (ONLY 3 Euro), and followed the Pasta with the BEST ROAST CHICKEN I've ever had in my life, "It was Amazing" !!! I couldn't believe how wonderful the food was and the price were so low, they were practically giving it away. From going there two times I could see that this Family built their business on having absolutely Delicious Food and super low prices, with food to take-away or eat there in a nice warm ambiance if you like. When I was leaving the next day to take a 3 hour Bus Ride to Catania, I made sure I came here to get a Couple ARANCINI, FRITTATA , and Fried Eggplant to eat on the long bus ride. When I got hungry on the bus, I was sure glad I did. Love this place, and wish there were more around like it. My BEST MEAL in SICILY !!! No doubt.
     

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GRANDMA BELINO 'S COOKBOOK

RECIPES From My SICILIAN NONNA

Available on AMAZON.com

Tuesday, December 4, 2018

Sicilian American PIZZA Recipe

SfincioneSICILIAN.jpg

SFINCIONE

This is Real Authentic SICILIAN #PIZZA

the Kind you find in PALERMO

  RECIPE :
  • 1 tablespoon dry active yeast
  • ¼ cup/45 grams fine semolina
  • 2 cups/255 grams 00 flour or all-purpose flour, plus more for dusting
  • 1 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil

FOR THE TOPPING:

  • 2 tablespoons olive oil, plus more for greasing pan and drizzling
  • 1 small onion, thinly sliced
  • 1 ½ cups plain tomato sauce (look for passata, which is not a thick purée)
  •  Salt and pepper
  •  Pinch of red-pepper flakes, or to taste
  • 1 cup fine dry bread crumbs
  • 1 cup/85 grams grated pecorino or other sheep’s cheese (3 ounces)
  • 8 anchovy fillets, cut into 1-inch pieces
  •  Dried oregano, preferably Sicilian
  1. Make the dough: In a mixing bowl or bowl of a stand mixer, put 1 cup lukewarm water and yeast. Add semolina and stir to make a thin paste. Let sit at room temperature for 5 minutes, until bubbly.
  2. Add flour, salt and olive oil, and mix until dough becomes a rough mass. Knead dough until smooth, about 5 minutes. Dust with flour as needed, but don’t add much: This is meant to be a soft dough. Put kneaded dough in a resealable plastic bag or a bowl covered with plastic wrap, and refrigerate for at least 2 hours, preferably longer, up to 24 hours.
  3. Make the sauce: Put 2 tablespoons olive oil in a skillet over medium-high heat. Add onion and cook, stirring, until translucent, about 5 minutes. Add 1/2 cup water, and raise heat to high. Simmer briskly until all the water has evaporated and onions are soft. Add tomato purée and bring to a simmer, then turn off heat. Season with salt and pepper, and add red pepper to taste. Allow mixture to cool, then stir in bread crumbs, grated cheese and anchovies. Let mixture rest for 5 minutes, then taste and adjust seasoning.
  4. Heat oven to 400 degrees. Drizzle olive oil to coat the bottom of a 9-by-13-inch rimmed baking sheet. Remove dough from refrigerator and press down to deflate. Using a rolling pin, flatten dough to a small rectangle.
  5. Transfer dough to oiled baking sheet, and, using the palms of your hands, stretch dough to the edges. If dough is rebellious and resists, let it rest for a few minutes, then stretch again. (It may take 2 or 3 attempts.) Cover dough loosely with plastic wrap or a damp tea towel, and set in a warm place to rise. After 30 minutes or so, dough should have doubled in thickness.
  6. Spoon the topping evenly over the dough, then use a spatula or the back of the spoon to spread the topping smoothly over entire surface, leaving a half-inch border. Drizzle surface with 2 to 3 tablespoons olive oil.
  7. Bake for 30 to 35 minutes on the oven’s middle shelf, until nicely browned. Check the underside to make sure it is crisp, and bake for a few more minutes if necessary. (Tent top with foil if top has browned too quickly.)
  8. Remove from pan to a cutting board. Sprinkle with a little salt and a large pinch of oregano. Cut into 8 square slices. Serve warm or at room temperature.
 

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RECIPES FROM MY SCIILIAN NONNA

CAPONATA

ARACINI (Sicilian Rice Balls)

PASTA con SARDE

MACCHERONI RAGU SICILIAN

These RECIPES and More ...

Thursday, September 13, 2018

Sicilian Street Food Palermo

Pane Meusa
 
Beef Spleen Sandwich
 
AKA as VASTEDDI in New York
 
 
Vender in PALERMO
 
PANE MEUSA
 
 
 
SFINCIUNI
 
Real SICILIAN PIZZA
 
PALERMITANA
 
 
 
 
 
CANNOLI por DOLCE
 
 
GRANDMA BELLINO'S COOKBOOK
 
 
STUFFED ARTICHOKES
CAPONATA
 
ARANCINI (Rice Balls)
 
CUCUZZA
 
and More ...
GO Back to SICILY with Italian Cookbook Author
Daniel Bellino "Z"
.
PalermoSTREETfoodsbgv.jpg
MANGIA BENE !
Eating PANE MEUSA
Beef Spleen Sandwiches
STREET FOOD of PALERMO
SICILY
MeeeeSICILY17
BACK to SICILY
.
 

Saturday, September 1, 2018

Sunday Sauce Italian Gravy

 
SIMMERING The GRAVY
 
Or is It SAUCE ???
 
 
 
This is a Great Debate, and there is really No Right or Wrong, either term is correct, it all depends what geographic location that yoru family is from in America or the Old Country of Italia. Whether your family is from Napoli, Sicily, Calabria, or live in New York, Chicago, Boston, or Philly, the most important thing of all is not what you call it, Sauce or Gravy, but how the product taste, it has to be beyond good. 
 
Amother factor that varies, is what you and your family put into your Sauce. The most popular is a Sauce (Gravy) made with Sauasge, Meatballs, and Braciole (Braciola). Some families, like mine love to put Ribs in their Sauce, some put Pig Skin Braciole, some Lamb or Pork Neck, and some families even put chicken into their Gravy, which I myself do every now and then, especially if the local grocerry store has Chicken Thighs on sale. And speaking of sales, we always stock up on Maccheroni (Pasta) and Tomatoes whenever they are on sale as well.
 
For recipes on How to Make SUNDAY SAUCE  alla CLEMENZA from the Francis Ford Coppola  film The Godfather , how to make Dolly Sinatra Meatballs and Spaghetti Sauce, the Bellino Family Sunday Sauce, and Mamma DiMaggio's Sunday Gravy, get a copy of  Daniel Bellino "Z" s SUNDAY SAUCE , When Italian-Americans Cook.
 
 
 
 
 
 
Sunday Gravy
 
Another Family Recipe
RECIPES for SUNDAY SAUCE
 
aka GRAVY
 
alla CLEMENZA
 
alla SINATRA
 
alla BELLINO
 
alla DiMAGGIO
.