Tuesday, April 21, 2015

Carbone Santina 2 Stars NY Times

SANTINA
in
THE MEATPACING DISTRICT

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 CARBONE-NY-ME

photo Copyright Daniel Bellino-Zwicke

2 STARS FROM NEW YORK TIMES
The TORRISI BOYS




RICH TORRISI
&
MARIO CARBONE

Roast Peppers




RIGATONI

PASTA alla NORMA

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1b7e8-screen2bshot2b2015-03-102bat2b11-26-192bpm





 ITALIAN GRAVY !!!!

SUNDAY SAUCE

by Daniel Bellino Z

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SANTINA REVIEW NY TIMES

Friday, April 17, 2015

JOE Jr. BURGER BEST of NEW YORK

JOE Jr. BURGERS
NOT THE BEST of NEW YORK
 
BUT
 
ONE of THE BEST
 
 
IT's a GOOD ole SOLID BURGER
 
Honest and Unpretentious
 
PURE & SIMPLE
 
IT'S JUST GOOD
 
 
The JOE Jr. CHEESEBURGER
 
Dam Good !!!
 
 
 
 
LEARN HOW to MAKE GREAT BURGERS
 
at
 
HOME
 
 
 
RECIPES & INSTRUCTIONS
 
by THE DUDE
 
In
 
THE BIG LEBOWSKI COOKBOOK
 
 
GOT ANY KAHLUA?
 
 
by Daniel Zwicke
 
 
 
ABIDE
 
&
 
GET YOURSELF a COPY
 
 
 

Monday, April 13, 2015

Italian American Gagootza a.k.a. Cucuzza

ZUPPA di CUCUZZA
 
"THATS a GAGOOTZA" !!!
RECIPES FROM MY SICILIAN NONNA 
by Daniel Bellino "Z"
 
on
A Kickstarter Project
 
 
RECIPE
 
Zuppa di Cucuzza
 
Excerpted Form Daniel Bellino's
 
Grandma Bellino's Italian Cookbook
 
 
 
 
ZUPPA di CUCUZZA
    “Gagootz” !!!!
This is a soup that my mother used to make every now and then. Usually when her friend Mary Santangelo gave her a couple big Cucuzza, from their backyard garden in Garfield. My mother Lucia learned this recipe from her mother who used to make it back in Sicily, and she learned how to make it from her mother, my Great Grandmother Salemi. This dish is one of the quintessential recipes of this book, and also of both the Italian-American and Sicilian-American table as a whole, and of course of Sicilians in Sicily, especially in the years of the first 70 years of the 20th Century from around 1900 to 1970’s or so. The soup is easy to make and quite economical, feeding about 15 or 16 portions of which you can serve over a 3 - 4 day time. Cucuzza are not always available in every store, however more and more super markets are carrying them during their growing season, and you can always get them at any produce store that specializes in Italian foods.
This soup is a soup of course, but almost a pasta dish as well, and you can vary the amount of pasta as you like. Cooking pasta separately on the side and when you are serving it, you will use double the amount of pasta or more, with less liquid in the soup and using the soup actually as a sauce. I always do this, as there are always leftovers when making a pot of it, and serving it as a pasta is a nice welcome alternative to give one variety from the same dish. I do the same with Lentil Soup to make Pasta Lenticchie, a pasta dish. In addition, if you like, you can sauté one link of Italian Sweet or Hot Sausage, serve up the soup as either pasta or soup and add a link of sausage or two to each plate. You will love it any way you do, as do the Bellino’s and millions of other Italian’s have over the years. So make it, and enjoy, and always Mangia Bene Amici!
GAGOOTZ
 
RECIPE :
1 large Cucuzza ak.a. Gagootz
1 large onion, peeled and diced
6 Garlic Cloves, peeled and sliced thin
8 tablespoons Olive Oil
½ teaspoon Red Pepper Flakes
1 teaspoon Sea Salt
½ tsp. Black Pepper
6 Plum Tomatoes, chopped
1 pound fresh cooked Fava Beans, or frozen Baby Lima Beans (or canned lima beans)
1 pound imported Italian Ditalini (or Ronzoni)
Cut off ends of the Cucuzza and peel it with a vegetable peeler. Cut the Cucuzza in half lengthwise. Scoop out seeds and discard. Cut into 1 ½ inch cubes.
Put olive oil and cucuzza in a large 6-quart pot. Cook on medium heat for 5 minutes, occasionally stirring with a wooden spoon. Add onion and cook for 4 minutes more.
Add garlic and cook for 3 minutes. Add red pepper, and cook for 2 minutes.
Add tomatoes and cook on high heat for 5 minutes. Add water and cook on medium-low heat for 12 minutes.
Add Fava Beans (or Lima Beans) and cook on low heat for 6 minutes.
Cook Ditalini according to directions on package. When finished cooking, drain in a colander, making sure to reserve 2 – 3 cups of water to add to soup.
Add all the pasta to the soup. Add salt 7 Black Pepper and stir.
Add water little by little to the soup until you reach the consistency that you like. The soup should be fairly thick, yet slightly watery.
Ladle soup into bowls. Drizzle a bit of olive oil over the top of each bow of soup and pass grated cheese for your guest to put in their soup.
Save any remaining soup in a closed container to enjoy anytime for lunch, dinner, or anytime in-between.
 
 
ZUPPZ di CUCUZZA
 
 
Mangia Bene !!!
 
 
 
RECIPES in GRANDMA BELLINO'S ITALIAN COOKBOOK
 
RECIPES FROM MY SICILIAN NONNA
 
by Daniel Bellino "Z"
 
YOU CAN BE a PART of DANIEL'S WONDERFUL NEW PROJECT
 
DONATE a LITTLE & COLLECT YOUR SPECIAL REWARD
 
 
 
 
 
ALSO by DANIEL
 
 
SUNDAY SAUCE
 
WHEN ITALIAN-AMERICANS COOK
 
 
 

Saturday, April 11, 2015

AL PACINO SPAGHETTI GARLIC & OIL

AL PACINO
 
and AGLIO OLIO
 
 
"SPAGHETTI THAT IS" !!!
 
 
SPAGHETTI AGLIO OLIO
 
alla AL
 
 
 
AL PACINO & AGLIO OLIO
Al Pacino and Aglio Olio you ask? What about it? Well it’s just that Spaghetti Aglio Olio always reminds me of that great fellow New Yorker Sicilian American, the one-and-only Al Pacino from da Bronx. It’s not a big deal, just a wonderful little memory for me. When I was the Wine Director at the famed Barbetta Restorante on Restaurant Row in New York’s Theater District (where Al often performs on stage), Al Pacino used to come and eat there every now and then. He never wanted anything to fancy, but something that just about all true blooded Italian-American wants, and that dish is Spaghetti Aglio Olio, plain and simple, yet it’s in our blood. That’s what Al wanted and that’s what we gave him, and Al loved it and you will too.
Recipe Excerpted
from
Grandma Bellino's Cookbook
 
RECIPE
 
Spaghetti Aglio Olio
 
the Way AL Likes It !!!
 
"Al Pacino That Is"
 
 
 
Recipe Excerpted From Daniel Bellino's Grandma Bellino's Italian Cookbook
 
Note : Note, the recipe for Spaghetti Aglio Olio as Al Pacino likes it and as it's written in Daniel Bellino's Grandma Bellino's Cookbook, encompasses Two-Recipes-In-One .. You have the Recipe for Spaghetti w/ Garlic Oil & Anchovies, and to make Spaghetti Aglio Olio the way AL Likes It, is by making this recipe, but ommitting the ANchovies to end up with Spaghetti Aglio Olio, just the way the Great Al Pacino likes it. Mangia Bene!
 
INGREDIENTS :
 
¼ cup best quality Italian Olive Oil
6 cloves of Garlic, peeled and minced
½ teaspoon Red Pepper Flakes
6 Anchovy Filets minced fine
1 pound imported Italian Spaghetti
¼ cup Italian Parsley
Put a large pot with 4 quarts of water on the stove. Add 2 tablespoons salt and bring to the boil.
Place Olive Oil and Anchovies in a large frying pan and cook on medium heat for 2 minutes.
Add garlic and cook on medium heat for 2 minutes. Add red pepper and continue cooking on low heat until the garlic begins to turn slightly brown. Turn heat off and let rest.
Add spaghetti to the boiling salted water. Cook spaghetti according to directions on package. Two minutes before the cooking time on package start testing the doneness of the spaghetti by taking a strand out of the water and biting into it to see how far cooked it. By doing this you’ll be able to determine if it needs to cook a bit longer or if it’s ready.
Once the past is finished cooking, quickly remove it from the heat and drain into a colander, reserving about 4 tablespoons of the pasta cooking water to add to pasta sauce.
Add spaghetti back to the pot it cooked in and drizzle on a little olive oil and mix. Pour the garlic anchovy sauce and the reserved pasta water over the spaghetti with half the chopped Parsley and mix well.
Divide the spaghetti among four pasta plates or bowls. Sprinkle the top of each plate of Spaghetti with some chopped parsley and serve.
 
 
The GODFATHER
Micahel Corleone (Al Pacino), Captain McCloskey (Sterling Hayden),
and Sollozzo (Al Lettieri)
 
 
"GET THE VEAL. IT'S THE BEST in THE CITY"
 
 
MICHAEL NEVER ATE HIS SPAGHETTI AGLIO OLIO
 
BUT SOLLOZZO GOT HIS
 
 
MICHAEL GETS HIS REVENGE
 
 
 
 
 
GET THIS RECIPE AND MUCH MORE
 
in
 
GRANDMA BELLINO'S ITALIAN COOKBOOK
 
RECIPES FROM MY SICILIAN GRANDMOTHER
 
by Daniel Bellino "Z"
 
 
 
A KICKSTARTER PROJECT From DANIEL BELLINO
 
BE A PART of IT
GET YOUR REWARD !!!
 
 
COME JOIN US !!!!
 
 
 
ONE LEAST PICTURE of AL
 
 
Al Pacino
 
as 
 
Bobby Deerfield
 
1977
 
 
HE'S a HANDSOME FRIGGIN DEVIL
 
ISN'T HE ???
 
 
 
ALSO by DANIEL
His # BEST SELLING
SUNDAY SAUCE
01ff9-sunday-saucesmall1