Thursday, December 13, 2018

Party Ragu Bolognese

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RIGATONI BOLOGNESE
 
 
 
 

PARTY alla BOLOGNESE

 
Party alla Bolognese , ever hear of it? No, I didn’t think so. I coined the phrase, just like I coined the phrase Meatball Parm Mondays , which I first wrote about in my best selling Italian Cookbook Sunday Sauce. So, you want to know what a Party alla Bolognese is, a term you are no doubt hearing for the first time. Well as you might have already surmised, number one, it’s a party that has to do with Bolognese. A party where you eat Pasta with Ragu Bolognese you’re asking? Well yes, you are quite correct, you’ll be eating the famed Italian Ragu from the city of Bologna, Italy. This is a party centered around eating Pasta all Bolognese. Now what’s better than that? So, as we know Ragu Bolognese is the famous meat-sauce for pasta from Bologna, Italy. Now, hopefully by the time you read this part of the book, you’ve already made your first Ragu alla Bolognese. Well congratulations are in order to you, you’ve learned something that is infinitely important, and something that will serve you the rest of your life. You now know the infinite glories of the Bolognese, that lush pasta meat-sauce from Bologna, Italy known as Ragu Bolognese. You know the wonderful flavor, and are sure to crave it often. No problem, if you have a craving, you can just make it. You have the recipe, you’ve made it once or twice, you can make it any time you want. So, you want to throw a dinner party for friends? I certainly hope you do. If you’ve never done so before, I’d just like to tell you, you have no idea, and I’m sure you’ll be surprised, surprised how great it will be, " a Party alla Bolognese." Making this famed Ragu and throwing a party centered around the Bolognese where you’ll feed Maccheroni alla Bolognese to friends and family, this is such a wonderful thing, you just can’t imagine. Do it once and you’ll see. You will make your friends oh-so-happy in more ways than one. They will thank you and sing your praises, and you will feel their joy. A joy that you gave them by making them Ragu Bolognese. Yes it has this affect. Throwing a dinner party you say? It seems so daunting. Hey, you’ve made Bolognese, throwing a dinner party centered around Bolognese is as easy as pie, and I’m going tell you how. You will amaze your friends with this one! Trust me! Hey, I’ve already told you pretty much, 90% of all you’ll need to know to do your first fabulous Party alla Bolognese. “What,” you say? Well I’ve written the recipe for you, and you’ve already made your first Bolognese, maybe even two or three by now. You know how to make one of the World’s great dishes Pasta alla Bolognese, all you need now is some good music, good Italian Wine, and some sort of Salad or Antipasto to start you off. You will make the Bolognese ahead of time, either the day before or early in the day before your party starts. You can either make a salad to have before the Bolognese, but a better choice would be either a Caprese Salad of fresh Mozzarella & Tomatoes, a lovely mixed Antipasto, or something as easy as Prosciutto & Melon would be very apropos, considering the Bolognese and the famed Prosciutto di Parma are both from the same region in Italy of Emilia Romagna.
 
 
 
 
 
 
 
FOR RAGU BOLOGNESE RECIPE ..
 
Click The BOOK to Buy
 
 
 
 
 
 
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Sunday, December 2, 2018

Feast of The 7 FISH ITALIAN CHRISTMAS

Mangia Italia





The Feast of The 7 Fish
My Aunt 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 7 FishFeast of 7 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 Vigilia 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 isknown 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 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, and 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, 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 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!

LEARN HOW to MAKE


The FEAST of The SEVEN FISHES

ITALIAN CHRISTMAS DINNER


"La VIGILIA"




In THE FEAST of THE 7 FISH

by Daniel Bellino "Z"







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Sunday, November 18, 2018

Italian Thanksgiving Turkey Pasta Antipasto

TURKEYnTRMMINGS

The ITALIAN-AMERICAN THANKSGIVING

Yes we have TURKEY with All The TRIMMINGS

 

But we First Start with ANTIPSTO

 

Antipasti

Maybe ANPASTO MISTI

Like This One with assorted Salami Olive, Peppers, and Cheese

   

Then, Being ITALIAN, It's on to a PASTA COURSE

5619a-lasagnabolognese

Most Likely, a Special Treet for THANKSGIVING

LASAGNA

Or other Baked MACCHERONI

 

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The, it's on to The TURKEY

With all its TRIMMINGS

Just like other AMERICANS

 

THEN ?

PumpkinPIE

PUMPKIN PIE

"Gotta Have Pumpkin Pie" !!!

 

CANNOLIiii.jpg

CANNOLI

ITALIAN PASTRIES and COOKIES

And ESPRESSO

 

NeapolitanMACCHINETTA

An ESPRESSO

Made From Nonna's MACCHINETTA

NAPOLETAN ESPRESSO POT

   

30e49-sunday-sauceebiggerx

SUNDAY SAUCE

Learn How to Make ESPRESSO at Home

LASAGNA Recipe

And an ITALIAN-AMERICA

THANKSGIVING iN NEW YORK

ALL in SUNDAY SAUCE

and More ...

by DANIEL BELINO-ZWICKE

   

STAY TUNED, More to Come !!!

Friday, November 2, 2018

Raos Italian NewYork



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RAOS

EAST HARLEM , NEW YORK


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  Founded in 1896, starting as a saloon, family owned - 4 generations in. From the famous NFL Manning brothers throwing a football outside of the restaurant which is on East 114th street to Sting and Bon Jovi both being in the restaurant and by the end of the night singing Sinatra's famous "New York" hit together and with the entire restaurant, to topping it with Sophia Loren walking in and the always noisy restaurant dropping silent. This place is home. We walked in, greeted with such kindness by the owner, Frank Pellegrino (with no reservation I might add as they do not accept them - however they are somehow booked for 2015), we fell back into the era circa 1930 and I felt like I was a main character in Goodfellas - it was amazing. I am still unsure how it happened, starting with some drinks with Dee behind the bar - who comes across as the friend you grew up with - followed by our dreams coming true as we were told a table is being set for us. Dining and having the seafood salad, calamari (duh), meatballs, lemon chicken, broccoli rabe, vodka penne, of course a bottle of wine and topping it with lemon cello courtesy of the down to earth, classy, stylish Mr. Pellegrino - it sure was one of the best nights in New York City. To get a seat here is unheard of, the tables are allegedly each given to certain family's for life and theirs whenever they want them. The generous, kind owner Frank, makes you feel like he's your uncle Frank seating you at his birthday party. He was born on East 114th street in Harlem - his wife of 40+ years also is from the same area - he keeps tradition alive in numerous ways. This is an establishment you will find no where else. (Well, you can try in Hollywood and Vegas as they opened there too :) but I'm confident it will not be as original as the Harlem location. 



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The late FRANK PELLEGRINO Sr. at RAOS

RIP


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The RAO'S COOKBOOK





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RAO'S MARINARA SAUCE







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Make Your Own SAUCE


BY DANIEL BELLINO "Z"





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Long time RAO'S Regular BO DEITEL shoots a Scene for The WOLF of WALL STREET
at RAO'S with LEONARDO DiCAPRIO

RAO'S LEMON CHICKEN




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JOHN'S of 12th STREET , RAO'S , PINO'S ITALIAN BUTCHER , MARIO BATALI 'S BABBO , GREENWICH VILLAGE NEWPORT STEAKS , CHEF PIETRO MOSCONI ,               ITALIAN FOOD, & ITALIAN-AMERICAN BEST SELLING ITALIAN COOKBOOK Author DANIEL BELLINO "Z" and more on NEW YORK ITALIAN on Instagram ...










Friday, October 26, 2018

Chicken Savoy Belmont Tavern NJ

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The BELMONT TAVERN

Home  of CHICKEN SAVOY


 
Nearly every luminary with a photo on the Belmont Tavern's walls—"98 percent," resident raconteur Jimmy Cuomo will tell you—has actually eaten at the Belmont Tavern.
Step in off Belleville, New Jersey's busy Bloomfield Avenue, do a spin, and you'll meet them all, loosely grouped on the wood-paneled walls in plain black frames. Legendary songstress Connie Francis, a local girl. Jocks, like former Giants running back Tiki Barber and Knicks legend Ernie Grunfeld. Hollywood wise guys like Joe Piscopo and Frank Vincent. Clint Eastwood, who directed the film adaptation of the Jersey Boys jukebox musical set in the neighborhood, is a fan; he was in for a meal in 2013, popping hot peppers like they were jelly beans. Frankie Valli, the OG Jersey Boy, is one, too.
There are two begrudging exceptions to Cuomo's 98 percent: Joe Torre, since the skipper's son eats there, and Pope John Paul II. Cuomo has actually lobbied to revoke His Holiness' dinner dispensation ("The Pope can come down!"), but his waitresses won't let him.
The Belmont, which has been in Cuomo's family for decades, has long had a knack for luring in a certain class of notable, especially those with Jersey roots. Spend enough time at the bar, nursing a longneck and staring at the Deer Hunter American flag obscuring the marbled mirror backsplash, and you'll hear Cuomo, holding court in his Belmont polo, slip into stories, yarns thick with surnames like Pesci, Roselli, and  Gandolfini.



 
BelmontTAVeJoeDi


Stretch with The "YANKEE CLIPPER"

JOLTIN JOE DiMAGGIO


 
But celebrity customers are just one part of the Belmont's repute. A far greater part is evidenced by a sign visible from the sidewalk: Stretch's Chicken Savoy. There are plenty of dishes available on the Italian-American menu, but this is the one people come for, from near and far. It's a simple dish: Cut-up chicken rubbed down with a fat handful of garlic, hard cheese, and herbs, then roasted in a screaming-hot oven and splashed with vinegar, which sends aromas of schmaltz and spice right up to your nose.
It's now a dish found all over—but only in—northern New Jersey, and as with most hyper-regional foods, its devotees are as idiosyncratic as its birthplace.
The Belmont Tavern is actually two distinct businesses, working together on the strength of what locals whimsically refer to as a "Belleville contract"—a handshake. Cuomo's family took over the tavern portion of the operation, separate from the dining room, in 1965. Two years later, his father and uncle brought in Charles "Stretch" Verdicchio, a butcher-turned-chef with a nice touch on the line, a head of hair like Dean Martin and a knack for making friends.
Two of the largest photos on display at the Belmont feature Stretch. In one, he's proudly hoisting up a lobster with claws the size of Pomeranians. The other is him mugging for the camera, a bit of balled-up linen clasped in his hands, next to none other than Joe DiMaggio. ("Stretch—never did find out what was under the napkin," reads a scribble from the Yankee Clipper.)
Despite his seemingly high profile, nailing down solid information on Stretch is about as easy as nailing down solid information on D.B. Cooper. Even people who knew him, like Cuomo, or his son-in-law Norb Wroblewski, speak about Stretch in vague terms. He learned the trade from his dad and cooked out around the Hoover Dam as part of a New Deal job placement—they think. Back when the Belmont was big on live music, he'd pop out of the kitchen and sing a tune or two with the performers, they say. Neither seems exactly sure of where his nickname came from. (Best we could muster: He was lanky.)
And yet Stretch, who passed away in 1989, is still a big part of the Belmont's personality, with enough name recognition to tout his best-known dish in the window out front. Over the years, it's helped the restaurant back away from its unflattering reputation as a gruff goodfellas hangout and refocus its marketing. "Our perception now is not that it's a wise guy joint," says Wroblewski, not the only Belmont associate to swiftly shift subjects when Sopranos-style chatter arises. "It's that it's a good place to eat."
Like at many places up here, the staff still seems to maintain a bit of a wink-and-nod relationship with the mob mentality. 
"It's not an unusual dish," says Wroblewski, a former accountant and Army Reserve pilot married to Annette. "It's not difficult to make. We just don't tell anyone how we do it."






ChickenSAVOYbelmontYAVERN

   
CHICKEN SAVOY
   



RECIPE

INGREDIENTS :

1 Chicken (about 3 lbs.)  cut in 8 pieces 

1/2 Teaspoon each of Kosher Salt and Black Pepper
4 cloves garlic - minced 
1 tbsp dried oregano 
1 tsp dried Thyme 
  1/3 cup grated Reccorino Romano Cheese 
3 tbsp olive oil 
  3/4 cup red wine vinegar   



PREPARATION
 
Salt and pepper chicken pieces and saute in 1 tbsp oil in a large oven proof skillet till skin is golden brown. Using a mortar and pestle or a small food processor make a paste of the next 5 ingredients and spread evenly over the skin of the chicken. Transfer skillet to a 500 degree oven and bake 20-30- minutes until done. Remove from oven - pour off the fat and add 1 cup of red wine vinegar to the pan. Spoon sauce over the chicken. Serve chicken with the vinegar sauce.



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BOYS

Hangin at The BELMONT TAVERN

BELLVILLE New Jersey



   
In recent years, Wroblewski, along with his Ecuadorian-born chef Leo Lukar, has overseen the kitchen at the Belmont—"a little Polish kid that's cooking Italian," as he puts it. This has involved plenty of Chicken Savoy preparation. And he's right that it's simple, at least from an observer's standpoint. Pieces of bone-in dark meat chicken relax in rectangular pans, dusted in an unassuming blend of cheese, herbs, and spices. The bird slides into a hot oven, where the skin roasts to a swoon-inducing crisp. It bakes a little longer than you'd think.
At some point after the pans are pulled, they get doused down with a generous squeeze of red wine vinegar, which sizzles and caramelizes and clings to the meat like a second skin. Fans will tell you this is the key ingredient. "It's the vinegar that just romances you," says Ron Silver, a Chicken Savoy enthusiast who visits the Belmont (and its many competitors) specifically for the dish.
If there are other steps to the recipe, the Belmont isn't tipping its hand. The bewitching result: a juicy, garlicky, giddy, tangy paesano adobo that doesn't need any condiments or accompaniments to outshine everything else splayed out across the red-and-white checkered tablecloths. It's easily the most-ordered plate at the Belmont, so much so that Wroblewski begins baking orders well before dinner customers even begin showing up. He knows it's going to go, and it always does.
Savoy, which has been on the menu since Stretch's first days at the Belmont, has cultivated some serious local notoriety over the decades—partly because it's good, partly because it's popular, and partly because it seems simple enough for anyone to snag and stick on their menu. True success isn't that easy, but that hasn't stopped people from trying.



   
Sunday-SauceeBIGGERx


GREAT ITALIAN RECIPES

SUNDAY SAUCE





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Saturday, September 22, 2018

You Bother Me About a FUCKING STEAK

 



"Don't overcook it. You overcook it, it defeats its own purpose."





"ALRIGHT Alright." !!!






The Cheese Grater

(When I was a Child, we always had a hunk of Pecorino and we grated it on a Box Grater over our Maccheroni, as Robert DeNiro Does here in Martin Scorsese s RAGING BULL  RECIPES .  )
[youtube https://www.youtube.com/watch?v=cFgAORdRUf4?feature=player_embedded]


"YOU BOTHER ME ABOUT a FUCKING STEAK" ???

From Martin Scorcsese's RAGING BULL


Starring : ROBERT DeNIRO and JOE PESCI

With : FRANK VINCENT




What are you Doing? I said don't Overcook It."





Cooking the Steak and Fuming Inside






"Don't overcook it. You overcook it, it Defeats its own purpose."






"You want your Steak?"






"It's like a piece of Charcoal."

"BRING IT OVERrrrrr!!"







"You WANT Your STEAK?" !!!





"Yeah! Bring it over."






"HERE'S Your STEAK" !





"Hey Salvi!"

"Go FUCK Youself"




"YOU BOTHER ME About a FUCKING STEAK ?" !!!!!








"You Call those CARROTS?" !!!






"You Ate them, Didn't You?"






"I Got No Choice"I GOT NO CHOICE" !!!!




"Who's an Animal?""Your Mothers an Animal, You SON of a BITCH" !!!!






"I'm gonna get that Dog, and I'm gonna Eat it for Breakfast."

You heat me Larry?"





















SUNDAY SAUCE

RAGING BULL RECIPES


SUNDAY SAUCE is Available on AMAZON.com







Wednesday, September 19, 2018

RONZONI SONO BUONI MACHERONI







RONZONI

MEZZE RIGATONI



.
"Ronzoni Sono Buoni," if you are Italian and grew up in the New York area in the great decades of the 1960's and or 70s you know the slogan. We Italians do love our pasta, we're weened on it! Pasta is the main staple of our diet. Many are fanatical about and love it so, they insist on having it several times a week. I'm one. Pasta, can be covered in a wide variety of sauces,  in some soups like; Pasta Fagoli (Pasta Fazool), in Minestrone's, with Pasta and Peas, and Pasta con Ceci (Chick Peas). Yes, we are weened on it. Mommy gave me, my bothers and sister Pastina coated in a bit of butter and Parmigiano when we were just toddlers  and every so often I have to pick up a box of Ronzoni Pastina, as I love and crave it still, and of late as with many my age, you start craving things you loved as a child, thus my stints with PASTINA ."Ronzoni Sono Buoni," it means, Ronzoni is So Good, and that it is. This brand of  Pasta, born in New York City at the turn of the 20th Century has been a mainstay of not only Italian-Americans of the East Coast but, for all. For years before the surge of many a imported pasta product in the U.S., Ronzoni, was not the only game in town for Macaroni, there was the Prince and Creamette, as well, but Ronzoni dominated the market and though I don't have stats, I would wage to say that 85 to 90 % of all commercial pasta sold in the New York, New Jersey, and Philadelphia areas was Ronzoni, the pasta in the bright blue boxes, Ronzoni Sono Buoni. God I wonder how many plates and bowls of Spaghetti, Ziti and other Ronzoni pastas I ate over the years, starting with Pastina as a toddler  and moving to Spaghetti with Tomato Sauce or Meatballs, Baked Ziti, Stuffed Shells and more. Oh “Stuffed Shells,” they bring back memories of my mother who loved them. We had them often, along with Lasagna made with Ronzoni Lasagana. You don't see Stuffed Shells around that much any more, they used to be on many a restaurant and even more home menus. There popularity has waned, but every once and a while I'll pick up a box of Ronzoni large shells, just for the purpose of bringing back those memories of mom making them and me loving them as  a child. I'll make a batch of tomato sauce, cook the Ronzoni Shells, and stuff them with ricotta and Parmigiano, bake them in tomato sauce, and "Voila" Stuffed Shells of days gone by. I do the same with a Pastina as I still love the dish so, dressed with butter and fresh grated Parmigiano Reggiano, “makes me feel like a kid again!” Yum, delicious little pleasure you can whip up in minutes and bring back visions of your youth. All with some butter, Parmigiano and a box of Ronzoni Pastina. That's Ronzoni, every bit a part of my life and youth as a spring ol Slinky, Etch-A-Sketch, The Three Stooges, Saturday Morning Cartoons, and all the favorites of my youth, Ronzon Sono Buoni, “Ronzoni it's so good!”




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SPAGHETTI
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SEGRETO ITALIANO

SECRET ITALIAN RECIPES

SALSA SEGRETO

FAMOUS PASTA SAUCE

RECCIPE

Of GINO'S

NEW YORK



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Tuesday, September 18, 2018

Italian Christmas FeastSevenFishes Recipes






luca brasi




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Sonny "  "What the Hell is this?" !!!!


Clemenza :   "It's a Siciian Message ... It means Luca Brasi swims with the Fish"




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SONNY CORLEONE Gets a SICILIAN MESSAGE
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A SICILIAN MESSAGE

"LUCA BRASI SWIMS With The FISH"




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The GODFATHER by SICILIAN-AMERICAN Writeer MARIO PUZO
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Directed by FRANICS FORD COPPOLA
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Starring :  AL PACINO
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Learn How to Make The FEAST of 7 FISH
For CHRISTMAS This YEAR !

"EVERYTHING You Ever Wanted to Know About The FEAST of The 7 FISHES  but was AFRAID to Ask"


"ISN'T IT TIME YOU MADE IT" ????







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