Tuesday, January 16, 2018

Carbone versus Rocco's

 
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The Old ROCCO'S Neon Sign
Before Major Food Group took over the Space
and Plastered CARBONE over this old Sign
photo Copyright 2009 Daniel Bellino Zwicke
 
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The New Sign
CARBONE Plastered on The Old ROCCO Restaurant NEON SIGN
photo Copyright 2015 Daniel Bellino Zwicke
 
 
 
EATING at ROCCO'S
Video







BEST SELLING Author Daniel Bellino "Z"

EATS at ROOCO'S RESTAURANT

GREENWICH VILLAGE, NEW YORK

with SISTER BARBARA

and BrotherInLaw NOEL

2005




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Artwork Copyright 2015 Daniel Bellino Zwicke
MANGIA ITALIANO !

Memories of Italian Food

by Daniel Bellino "Z"




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The $56 VEAL PARMIGIANO at CARBONE

"Definitely NOT OLD SCHOOL ITALIAN" ???


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WANNA MAKE OLD SCHOOL ITALIAN VEAL PARM at HOME ???

For a Lot LESS THAN $56 ???


RECIPE is in SUNDAY SAUCE



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SUNDAY SAUCE

by DANIEL BELLINO "Z"

VEAL PARM Recipe

SUNDAY SAUCE GRAVY

and More ...




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Thursday, January 11, 2018

Sinatra Makes Spaghetti with Tomato Sauce for Dinah Shore





FRANK and EVA

"MANGIA BENE" !!!






FRANK SINATRA Shows DINAH

How to Make TOMATO SAUCE






SINATRA SUNDAY SAUCE

MEATBALLS

and MARINARA 

RECIPES in SUNDAY SAUCE

by Daniel Bellino "Z"




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FRANK Hurt His Hand

He EATS SPAGHETTI POMODORO

with DINAH SHORE









SINATRA EATS





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GRANDMA BELLINO'S COOKBOOK

Josephina Bellino is From The Same Town

LERCARA FRIDDI SICILY

as The SINATRA FAMILY


RECIPES

FROM MY SICILIAN NONNA




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Tuesday, January 9, 2018

CLAMS CASINO Recipe

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CLAMS CASINO

Clams Casino was created in 1917 at the Little Casino at Narragansett, Rhode Island and has been a huge hit ever since. This dish has been a favorite Italian-American Classics, mostly in restaurants. The dish was hugely popular in the 1970’2 and 80’ s but has cooled off on popularity in recent years. It’s still quite popular, but not so much as in those peak years when it was on just about every single Italian Restaurant menu in America. Never the less, it’s tasty as heck, and still has a great place in the Italian-American Culinary World.   Recipe: 24 Littleneck Clams (or Cherrystones) 6 Bacon Strips. Cook till lightly browned ½ pound Butter, soft at room temperature 1 small Red Bell Pepper, cleaned and diced fine 1 Green Bell Pepper, cleaned & diced fine 4 Garlic Cloves, peeled and minced fine 6 tablespoons Fresh chopped Parsley Salt & Black Pepper 1/2 cup Plain Bread Crumbs Wash clams and place in a large pot with half a cup of water. Cover pot and turn on flame to high. Steam clams in covered pot just to the point that they have all opened. You need to mix the clams around in the pot with a wooden spoon while they are cooking. Cover pot after mixing. As soon as all the clams are opened remove from heat and set aside to cool. Dice 2 of the Bacon Strips fine and place in a mixing bowl with all remaining ingredients, except the bread crumbs. Season to taste with salt & black pepper. Mix all ingredients into the softened butter with a wooden spoon. After the clams have cooled, remove from pot and remove the top part of the calm shell while leaving the meat of the clam in the bottom half shell with any remaining juices from the clam (do not discard clam juice). Cut bacon into little squares that will fit into the clam shells. Place about 1 tablespoon of the butter mixture over the top of each clam.   This Recipe is Excerpted from SEGRETO ITALIANO  by Daniel Bellino Zwicke    

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SEGRETO ITALIANO

SECRET ITALIAN RECIPES

and FAVORITE DISHES

by Daniel Bellino "Z"

 

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Sunday, January 7, 2018

Frank Sinatra Interview Larry King Live





FRANCIS ALBERT SINATRA









Frank Sinatra









LEARN HOW to MAKE

SUNDAY SAUCE alla SINATRA

and DOLLY SINATRA'S MARINARA

SAUCE and MEATBALLS



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Dean Martin Interview






DINO











DEAN MARTIN on The TONIGHT SHOW


With Johnny Carson








DEAN







SUNDAY SAUCE


WHEN ITALIAN AMERICANS COOK


by Daniel Bellino "Z"





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Friday, January 5, 2018

What is MARINARA SAUCE

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"Tomato Sauce and Marinara are two completely different things. It’s all about quick, and light, and feeling the tomatoes in your mouth,” said Lidia Bastianich, who recently published her 12th book on the food of Italy, “Lidia’s Commonsense Italian Cooking” (Knopf).
Real marinara sauce has the taste and juice of fresh tomato, but also a velvety texture and the rich bite of olive oil: even the best jarred sauces can’t pull that off. And because it comes together from pantry ingredients before the pasta water even comes to a boil, it’s a recipe that home cooks should master.
   The trick to perfect marinara is to cook it at a vigorous simmer, so that the tomatoes are cooked through just as the sauce becomes thick. The tomato pieces hold their shape, the seeds don’t have time to turn bitter, and the color stays bright red. Done right, it explains why spaghetti with tomato sauce is a dish that a person might crave virtually every day.
When  making Marianara Sauce, the Tomatoes are cooked quick in a saute pan (frying pan) in Olive Oil that's flavored with a good amount of Garlic, a little bit of Hot Red Pepper Flakes, fresh Basil, and maybe dry Oregano (optional). The tomatoes are left chunky and not pureed. You cook the sauce in about 10-12 minutes time.
    When making Marinara Sauce, it's best to use whole San Marzano Tomatoes ( Plum Tomatoes) that you crush with your hands, breaking the tomatoes up so they are no longer whole, but in smaller chunky pieces. 







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One of The BEST MARINARA SAUCE Recipes
Is in SEGRETO ITALIANO

by Daniel Bellino "Z"

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