TIMBALLO di ANELLETTI SICILIANA
SPAGHETTI -Os
SPAGHETTI-Os
ITALIAN STYLE - ITALY
The REAL SPAGHETTI-Os is SICILIAN
TIMBALLO di ANELLETTI SICILIANA
The REAL SPAGHETTI-Os RECIPE
INSIDE - NONNA BELLINO'S COOKBOOK
RECIPES From MY SICILIAN NONNA
Sunday, November 3, 2024
Monday, October 7, 2024
Mario Cooks Sicilian Sicily
Mario Cooks Sicilian
FRITTATA FENNEL SALAD
MARIO COOKS SICILIAN
MARIO BATALI
MOLTO MARIO
FRITTATA ESCAROLE & FENNEL SALAD
NONNA BELLINO'S COOKBOOK
RECIPES From MY SICILIAN NONNA
SICILIAN & ITALIAN RECIPES
SARDE REPIENO
STUFFED SARDINES SICILIANA alla BATALI
Thursday, September 26, 2024
Pampanella Molisana Recipe Molise
Not Sicilian !!!
BUT We LOVE IT !!!
PAMPANELLA MOLISANA
PAMPANELLA
MOLISE
PAMPANELLA
Yes, Pampanella is not a Sicilian Dish, but we Love it, and it deserves to be on this page. It's from Molise, a region of Italy that most Americans have never heard of.
Italians all over Italy even joking around, saying that Molise doesn't exist, though they know it does, the region is so obscure that even Italian make fun of it. Sorry about that, to the people of Molise.
The dish Campanella is quite obscure as well, and most Italians have never heard of the dish, though it definitely deserves its do. The dish is mad of Pork Meat (any cut) that is seasoned with salt & pepper and a very generous amount of Paprika.
Campanella gets its name from Pompano, vine grape leaves that the meat was wrapped in while cooking. Today, you can wrap it in either parchment paper or aluminium foil, or not wrapped at all.
Also, when it comes to the meat, and which cut of Pork that is used to make the dish, it usually depends on the cook, and what they have on hand, or what they personally like to make the dish with. One thing though, the cut of pork would be a fattier cut of pork like : pork shoulder, Pork Ribs, or Pork Belly. Don't use tenderloin, or pork loin.
Make this dish and enjoy. You can eat it on a plate, with potatoes, or Italian Greens sautéed in garlic and Olive Oil, or whatever you like. Sandwiches are often made with the Campanella as well, any way you like. Just Enjoy.
Pampanella Recipe
MOLISE
PAMPANELLA
Recipe :
PAMPANELLA
- 8 pork loin steaks
- 8 pork ribs
- 2 tbsp of garlic granules
- 2 tbsp of flaky sea salt
- 4 tbsp of sweet paprika
- 2 tbsp of hot smoked paprika
- 2 tbsp of white wine vinegar
Make up the rub by adding all the ingredients to a bowl and mixing thoroughly
2
Sprinkle evenly over the meat, place tightly packed into a tray and cover with greaseproof paper. Leave to marinate for 1 hour
3
Preheat the oven to 150°C/gas mark 2
4
Lift up the greaseproof and sprinkle evenly with the vinegar. Place the paper back over the meat and bake in the oven for 2 hours
5
Serve immediately, either as they are or in buns for a snack on the go
FAVORITE ITALIAN DISHES
AND SECRET RECIPES
PAMPANELLA
When you're traveling in the Molise region of Italy, you'll invariably happen upon one of Italy's 'hidden' wonders. Pampanella is a spectacular pork dish that is jam-packed with colour and flavour. Paprika brings all its magic to the pork - delivering a rich red hue to the slow-roasted meat.
This vibrant red roasted pork is a speciality of the Molise region of Italy. Pampanella Molisana is an explosion of colour and flavour – a burst of smoky, earthy and spicy notes that envelope every inch of the tender, juicy pork – it’s a truly under appreciated Italian gem!
Paprika isn't a commonly used spice in Italian cuisine, so it's somewhat of a surprise to see it used in such abundance in this recipe. It's that generosity of paprika that makes for something very special indeed. Sweet, smoky and spicy - Pampanella Molisana is the perfect harmony of flavour and colour.
What is Pampanella?
Pampanella is a traditional pork dish found in the Molise region of Italy. It is relatively unknown dish elsewhere but much loved in the region. There are countless restaurants and street vendors who offer up the bright red pork in various combinations. Various prime cuts of meat are used from the ribs, loin, butt, shoulder to the belly. The meat is marinated in a generous paprika mixture, made from local varieties of chilli) then slowly roasted.
Like porchetta, pampanella is often served as a sandwich alongside pickles and greens and it's how I first discovered it in Italy. From a wonderful butchers in the beautiful commune of San Martino in Pensilis, Molise - I devoured my sandwich in seconds and was super excited to learn how to make it at home.
Pampanella gets its name from the 'Pampini' leaves (vine/grape leaves) which were traditionally used to wrap the meat for roasting. Nowadays, parchment paper or foil wraps the pork, but the name stuck. It's an amazing dish that emphasises just how diverse and exciting regional Italian food can be. If you're not familiar with Pampanella Molisana, now's the time to make friends!
A Plate of PAMPANELLA
PAMPANELLA SANDWICH
POSITANO The AMALFI COAST
TRAVEL GUIDE - COOKBOOK
With 100 REGIONAL RECIPES
Of NAPLES & The AMALFI COAST ITALY
Tuesday, September 17, 2024
Sicilians are Not Italian Sicily Sicilian
"CIAO" !!!
Sicilian-American Cookbook author Daniel Bellino "Z"
At The TEATRO GRECO
SIRACUSA, SICILY
SICILIANS are Not ITALIAN
"SICILIAN 1st, ITALIAN 2nd"
NONNA BELLINO'S COOKBOOK
RECIPE From MY SICILIAN NONNA
SICILIAN-AMERICAN & SICILIAN
SICILY
SICLIAN LADIES
PALERMO
GOING to SICILY ?
FLIGHTS & HOTELS
ITALY & WORLDWIDE
"FLY with EXPEDIA"
Monday, August 12, 2024
Italys Best Sandwich Sicily Siracusa
The WORLDS BEST SANDWICH
CASEFICIO BODERI
SIRACUSA
MASTER SANDWICH MAKEr
ANDREA BODERI
CASEfICIO BODERI
ORtIGIA, SIRACUSA SICILY
"This is One of The WORLD'S BEST SANDWICHES"
ITALIAN NONNA COOKBOOK
NONNA BELLINO'S COOKBOOK
RECIPES From MY SICILIAN NONNA
ITALY'S BEST SANDWICH !!!
ANTICA VINAIO ???
"FORGET ABOUT IT" !!!!
"ITALY'S BEST SANDWICH" !!!
ITALY'S BEST SANDWICH
MADE BY ANDREA BODERI
CASEFICIO BODERI
ORIGIA, SIRACUSA
SICILY
STREET FOOD - PALERMO - SICILY
PALERMO STREET FOOD
CANNOLI - PANE MUESA
ARANCINI - SFINCIONE (Pizza)
And MORE !!!
Thursday, July 18, 2024
Ever Eat Vastedda Sicilian Spleen Sandwich - Pane Muesa
The BELLINO'S
Of LERCARA FRIDDI, SICILY
In LODI, NEW JERSEY
PANE MUESA
ANTICO FOCACCERIA San FRANCESCO
PALERMO, SICILY
NONNA BELLINO'S COOKBOOK
How to Make Sfincione Pizza Palermo Sicilian Recipe
"SFINCIONE"
PALERMO PIZZA
How to Make SFINGCIONE PALERMITANA
VIDEO RECIPE
NONNA BELLINO'S COOKBOOK
RECIPES From MY SICILIAN NONNA
DANIEL BELLINO
SFINCIONE di BAGHERIA
SFINCIONE BAGHERESE
SICILIAN PIZZA
alla NICOLA
BAGHERIA, SICILY
SFINCIONE BAGHERESE alla NICOLA
NICOLA'S RECIPE :
For the sfincione dough: 1 kilo of semolina/semolo rimacinata Flour
10g fresh yeast 20g of sugar 24g of salt, 24g of extra virgin olive oil.
700ml water
3kg of onions, peeled, finely sliced, 150ml olive oil
150ml water (add more if needed)
For the other topping ingredients: 100g anchovies
500g primo sale cheese
one loaf/1 kilo fresh breadcrumbs
300g grated caciocavallo cheese, 1 teaspoon salt, 75 ml olive oil (more may be needed, depending on your breadcrumbs)
and 3 teaspoons dried oregano, 3 green onions sliced
Another TASTY SFINCIONE
PALERMO PIZZA
"We LOVE IT" !!!
EVER HAVE VASTEDDA
VASTEDDA aka PANE MUESA
PALERMO
Video by SICILIAN-AMERICAN Author''DANIEL BELLINO "Z"
Saturday, July 13, 2024
Sicilian Eggplant Parmigiana w Potatoes Recipe
EGGPLANY PARMIGIANA SICILIANA
With POTAOTES
SAMBUCA SICILY
Saturday, July 6, 2024
Sicilian Pasta Cucuzza Recipe Sicily
Growing Cucuzza in your backyard .. An Italian-American time-honoted Traditon ..
PASTA con CUCUZZA
Pasta & Gagootz !!! Pasta & Gagootz is a long time favorite with the Bellino Family. Cucuzza, a.k.a. Gagootz is oh so Sicilian, and third only to Eggplant (Melanzane) and Artichokes, as the most popular and loved vegetable of all. Well yes there’s tomatoes and we love cauliflower quite a bit too, but Gagootz? Yes Cucuzza is the big Italian Squash eaten mainly by Italian-Americans, and mostly those of Sicilian and Neapolitan origins. Even in the Italian-American community, still not many know of this amazing Baseball Bat sized vegetable that most Sicilians do. So yes Cucuzza is ours, we Sicilians and other Southern Italian peoples, but not everyone you see. Hey, we love to share, but once in a while we like to keep a few things to ourselves. Doesn’t everyone? My mom used to make this often, along with Zuppa di Cucuzza from her mothers traditional recipes from Lercara Friddi. The recipe is oh so Sicilian, tasty and whimsical too. If you make it, you and your guest are sure to love it, as we Bellino’s have for more than 100 years now. Mangia Bene!
RECIPE : PASTA GAGOOTZ
1 large Cucuzza (Italian Squash)
1 medium Onion, peeled and chopped
¼ cup Olive Oil
1 teaspoon Red Pepper Flakes
4 cloves Garlic, peeled and sliced
1 – 28 ounce can "Best Quality" imported ITALIAN Tomato Passata
1 pound Green Beans, cleaned and cut in half
¼ cup fresh Basil leaves torn in half
8 ounces Ditalini or Anelli imported Italian Pasta
1/3 cup grated Pecorino Romano Cheese
Peel the Cucuzza with a vegetable peeler and scoop out an large seeds if there are any and discard.
Cut the Cucuzza (Gagootz) into 1 ½” pieces.
Place Cuccuzza and olive oil in a 6-quart pot and cook on low heat for 5 minutes.
Add onion and cook for 4 minutes more.
Add garlic and cook on low flame for 2 minutes.
Add red pepper flakes and cook 1 minute while stirring.
Add tomatoes and cook for 20 minutes, stirring occasionally with a wooden spoon.
While the sauce is simmering cook the green beans in a large pot of boiling salted water for 3 minutes.
Drain the beans in a colander and put in the pot of sauce after it has been simmering for 12 minutes.
Continue cooking for a total cooking time of 40-45 minutes for the sauce.
Add basil and cook two minutes.
Cook pasta according to directions on package.
When finished cooking, drain the pasta in a colander, reserving about 7 tablespoons of the pasta cooking water.
Put the pasta back in the pot it cooked in. Drizzle on a little olive oil and mix.
Add 1/3 of the sauce to the pot with the pasta and mix.
Divide the pasta among four plates.
Top each plate of pasta with a little more of the sauce.
Give a plate to each guest, pass the grated cheese and enjoy.
Pasta Gagootz ...
Excerpted form GRANDMA BELLINO'S ITALIAN COOKBOOK
by Daniel Bellino Z
PASTA GAGOOTZ
This and other Great Sicilian Recipe
in GRANDMA BELLIO's ITALIAN COOKBOOK
by Daniel Bellino Z
Stewed CUCUZZA
a.k.a. GAGOOTZ
SEGRETO ITALIANO
SECRET ITALIAN RECIPES
PASTA CUCUZZA & SOUP
GINO'S PASTA SEGRETA "SECRET SAUCE"
LASAGNA - MARINARA
And Much More ...
Thursday, June 13, 2024
Spaghetti Pesto Siciliana Recipe Pasta
SPAGHETTI SICILIANA
SPAGHETTI SICILIANA
SPAGHETTI with SICILIAN PESTO
Monday, June 10, 2024
Sfincione Bagherese Bagheria Sicily Pizza Sicilian
NICOLA & HIS SFINCIONE
SFINCIONE de BAHERIA
SICILIAN PIZZA
by NONNO NICOLA
Sunday, June 9, 2024
Ever Had a Vasteddi Sandwich
PANE MEUSA
BEEF SPLEEN SANDWICH
PALERMO
Antica Focacceria San Francesco
PANE MILZA
"MARITATA"
MARRIED with EVERYTHING !!!
BEEF SPLEEN SANDWICH with RICOTTA
And CACIOCAVALLO CHEESE
PANE MEUSA
ANTICA FOCACCERIA San FRANCESCO
Me & MY VASTEDDI
I moved to New York City, late in 1982. November I believe. I didn't have an apartment yet, and my co-worker Yuri let me live with him until I found an apartment. My good friend Jay Fahy from Carlstadt wanted to move into the city, and we planned on being roommates. It took 5 months, but I found an apartment. I was at the corner of Avenue A and St Marks Place. It was a two bedroom apartment at only $600 a month. Not bad.
There were a lot of great little restaurants, Polish & Ukranian Diners and Meat Markets, Bars, and Korean Markets that sold fruits and vegetables real cheap. We had it made.
Among the many good restaurants was La Focacceria on 1st Avenue, between East 7th Street and St Marks Place. I was checking out all the places to eat, and most were quite affordable.
La Focacceria was a little Sicilian Focacceria / Trattoria. They had a few Sicilian Specialties that were most amazing, and dirt cheap. They sold Arancini (Rice Balls), various Sicilian and other Italian Pasta Dishes, meat and fish as well.
The main attractions were Sfincione (Real Sicilian Pizza), Arancini, Lasagna Cacate, and the main attraction, their Vasteddi Sandwiches, which only about 3 other places in all of New York City made. A Vasteddi is a Sicilian Specialty from Palermo. It's a sandwich made with Beef Spleen fried in lard, with Ricotta and Caciocavallo Cheese. It's quite tasty, but not for everyone. The most amazing things were that Vinny made them to perfection. As good, or better than any place in Palermo, were the sandwiches originated from. The other amazing thing was the price. They only cost $1.60 a piece, and even way back in 1983 when I discover Vinnie's and the Vastedda, they were still dirt cheap. Amazing ! The Sfingione, which is Sicilian Pizza from Palermo and the surrounding area, is made with a thick dough crust that is topped with a mixture of minced onions that are sauteed in Olive Oil with minced Anchovies and breadcrumbs. Once this mixture cools down, some grated Caciocavallo is mixed in, and this mixture is spread on top of the dough and baked in the oven. Vinny used to make Sfingione only on Thursdays and Saturdays, and he made a great one. Just like in Palermo.
At first, I tried a number of dishes, but after I learned most of the menu, I would usually get a few different items, 2 at a time. Mu favorites were, of course the Vastedda, which I got almost every time I went. I loved the Lentil Escarole Soup, which was the best I'd ever had. Vinny made a great one. So many times I'd get a Vastedda and the Lentil Escarole Soup, and I'd be set. If I was there on Thursday or Saturday, I'd get a piece of Sfingione, and either a Lentil Soup or a Vastedda and Sfingione. Sometimes I'd go just for a Meatball Parm or Sausage & Pepper Sandwich. Vinny's was awesome. I almost cried the day they closed the place down. Vinny's father had started it 60 years befor, and the original location was on 1st Avenue between East 11th & E. 12th Street, before moving 4 blocks down on 1st Avenue.
Also on the block of 1st Avenue between East 12th & 11th Streets was a cool little place called Brunetta's that I ate at a few times before they sadly closed. Brunetta's was a cool super Old-School Family Italian Joint that you just don't see anymore. So was Vinny's (La Focacceria).
Since La Focacceria closed in 2014, the only place that make the Vastedda Sandwich are
Joe's of Avenue U, and Ferdinanda's on Union Street, both in Brooklyn. The one at Ferdinanda's used to be good, but sadly the sandwich has gone way down in quality. I was at Joe's last week, and their Vasteddi are pretty good, but nobody comes close to the quality and perfection of Vinny's Vasteddi at the old La Focacceria. Nobody.
Just to let you know, I've eaten many a Vasteddi Sandwich in Palermo, and Vinny's were actually better than even most in Palermo, and even in Palermo, most couldn't make one as good as at La Focacceria (Vinny's).
La FOCACCERIA
VINNY Made The BEST VASTEDDI Ever in NYC
Nobody ever came Close !!!
BASTA !!!!!
BASTA !!!!!
COOKING SICILIAN
NONNA'S SICILIAN COOKBOOK
FERDINANDO'S FOCACCERIA
I Made this Video in 2013
FERDINANDO'S Used to Make a Good VASTEDDI
"No More"
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