Learn How to Make Italian Sunday Sauce Gravy

 

 

LEARN HOW TO MAKE SUNDAY SAUCE

alla CLEMENZA

ITALIAN GRAVY

 

 

CLICK HERE !

1. GET A COPY of SUNDAY SAUCE

WHEN ITALIAN AMERICANS COOK

by DANIEL BELLINO ZWICKE

 

CLEMENZA'S SUNDAY SAUCE RECIPE

Is In THERE .. IT'S AVAILABLE

on AMAZON.com .. Juts CLICK LINK ABOVE ..

"THAT'S STEP 1 .. FINITO !!!"

 

 

2. GO To YOUR LOCAL PORK STORE and or GROCERY STORE

For SAUSAGES, Ground Beef, Veal, Pork, etc., BRACIOLE,

OOLIVE OIL, TOMATOES, PASTA, etc..

 

 

CLICK HERE !

 

3. ASSEMBLE INGREDIENTS, POTS and EVERYTHING

YOU NEED To MAKE The "SAUCE"

 

 

4.  SAUTE GARLIC & MINCED ONIONS in OLIVE In 

A LARGE POT.  ADD TOMATOES.

 

 

 

5.  BROWN BRACIOLE, THEN ADD To POT With TOMATOES ..

 

6.  IF USING PORK RIBS or PORK NECK, BROWN COMEPLETELY

THEN ADD TO POT With TOMATOES .. If NOT, SKIP THIS STEP.

 

 

7.  LET SAUCE With THE MEATS (Except MEATBALLS)

SIMMER At VERY LOW HEAT For 1 HOUR.

 

 

 

8.  BROWN SAUSAGES THEN ADD To SAUCE.

CONTINUE SIMMERING.

 

 

 

9.  AFTER YOU ADD The SAUSAGES TO SAUCE, MAKE THE MEATBALLS

by MIXING GROUND BEEF, PORK & VEAL with SALT, PEPPER, GARLIC,

FRESH PARSLEY, and GRATED CHEESE. FORM INTO MEATBALLS.

 

10.  PLACE MEATBALLS in a LIGHTLY OIL PAN and SLOWLY COOK in A

350  DEGREE OVEN For 15 MINUTES.

 

 

11.  REMOVE MEATBALLS FROM OVEN and PLACE in POT 

With SAUCE. The SAUCE SHOULD HAVE BEEN SLOWLY COOKING 

With THE BRACIOLE and OTHER MEATS For 2 1/2 HOURS by Now.

 

YOU Will JUST COOK The MEATBALLS in THE SAUCE For 15 

MINUTES on VERY LOW HEAT. BE CAREFUL WHEN STIRRING NOT To BREAK MEATBALLS.

 

WHEN THE MEATBALLS HAVE COOKED In THE SAUCE

FOR 15 MINUTES, The "SAUCE" IS DONE.

 

12.  COOK RIGATONI or WHCICHEVER 

MACCHERONI YOU LIKE and SERVE

WITH THe "GRAVY"

 

PASS GRATED CHEESE

and

BUON APPETITO !!!

 

 

 

SUNDAY SAUCE 

Is AVAILABLE in PAPERBACK

And KINDLE on AMAZON.com

 

 

CLICK HERE !

Click Here !

 

 

 

MANGIA BENE !!!

..

.

 

 

 

 

Buffalo Wings Super Bowl Recipe

  




BUFFALO WINGS ORIGINAL RECIPE   


 After Burgers and Pizza, these Buffalo Chicken Wings may very well be America’s 3^rd most popular dish. And guess what? They’re not just American, they’re Italian American Teressa Bellissimo one night at her families Anchor Bar in Buffalo New York. Legend has it that Teressa’s son Dom was hanging out at the bar one night with his buddy’s. The guys were hungry so Mamma Bellissimo whipped up a little snack for the boys. Teressa fried up some wings, made a little hot sauce and coated the wings with them. And served them to the boys. They went nuts they loved them. They started serving them as a free at the bar for the bar customers. It was just a matter of weeks before all of Buffalo found out about these tasty wings. They became famous almost over night, whereby the Bellissimo’s stopped serving them for free at the bar and put them on the menu. The Bellissimo’s served Italian Food at their Anchor Bar, and the Italian Food was quite special. However the Bellisimo’s tasty Chicken Wings quickly out sold all the regular Italian Specialty Dishes and the Bellissimo’s Wings became the number 1 best seller on the menu. Not only that, but Teressa’s Italian-American created Chicken Wings became uber famous all over America and subsequently all over the World. That’s Italian, “Italian-American.”   


 RECIPE : 

 Ingredients: 36 chicken wing pieces (one wing makes 2 pieces - the "flat" & the drum) 1 tablespoon vegetable oil, 1/2 teaspoon salt 1 cup all-purpose flour 1 1/2 tablespoons white vinegar 1/4 teaspoon cayenne pepper 1/8 teaspoon garlic powder 1/4 teaspoon Worcestershire sauce 1 teaspoon Tabasco sauce 6 tablespoons Frank’s Hot Sauce (or other) 6 tablespoons unsalted Butter or Margarine Celery Sticks 1 bottle of Blue Cheese Dressing Preheat oven to 425 degrees F. 

Cut whole wings into two pieces at the joint. In a bowl toss the wings with the oil, and salt. 

Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. 

Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned. 

 While the Wings are baking, mix all the ingredients for the sauce in a pan, and cook over low heat for 6 minutes, stirring occasionally. After the Wings are cooked, remove from oven. 

Place wings in a large bowl and pour sauce over wings to coat. Mix thoroughly. Serve with Blue Cheese Dressing and fresh Celery Spears.  

            ]

GREAT RECIPES For SUPER BOWL SUNDAY

In The BIG LEBOWSKI COOKBOOK

RECIPES : 

  DUDES COWBOY CHILI

BUFFALO CHICKEN WINGS

CRAZY WINGS

and More ...

The BADASS COOKBOOK SUPER BOWL SUNDAY FOOD

McRIB RECIPE

KILLER CHILI

How to Make KFC FRIED CHICKEN

and More ..

..

               


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Worlds Best Bolognese Recipe

Famous Bolognese Recipe  ...

RAGU BOLOGNESE - The SECRET RECIPE

MAKING THE BOLOGNESE ... LEARN HOW !!! SECRET RECIPE in RAGU BOLOGNESE by Danny Bolognese

PASTA alla BOLOGNESE Recipe

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Sophia Loren

Sinatra Scrambled Eggs Sandwich

Frank Eating a Scrambled Egg Sandwich at home ... Palm Springs California   Besides eating his Italian-American favorite foods, Frank loved eating a nice simple Scrambled Egg Sandwich on good old American white bread for breakfast and anytime during the day as a in-between meals snack prepared by his Valet George Jacobs ..

  SCRAMBLED EGG SANDWICH alla SINATRA Ingredients : 2 slices White Bread, 2 large Eggs, 2 tablespoons Milk, Butter, Salt & Black Pepper, 4 tablespoons Olive Oil Place 2 tablespoons Olive Oil in a large non-stick frying pan and turn heat to medium low .. Add bread and cook until slightly brown. Turn bread over and cook to slightly brown. Remove from pan and set aside on the plate you will serve the sandwich. Add eggs to a small bowl with a pinch each of Salt & Pepper and the Milk. Beat eggs with a fork until completely mixed ... Add remaining Olive Oil and Butter to pan and turn heat to medium.When the pan is heated and the butter starts to sizzle, add the eggs to pan and let cook while stirring for about 15 seconds. Turn heat to low and let the eggs cook without stirring for 45 seconds. Flip the eggs over and let cook for 60 seconds on low heat. Turn heat off. Place the cooked eggs on one piece of bread. Sprinkle a little salt & pepper over eggs. Top with second slice of bread and serve.

  

VEAL MILANESE  "FRANK'S FAVORITE"

SUNDAY SAUCE

LEARN HOW to Make SINATRA'S Favorite VEAL MILANESE,

Dolly Sinatra's Meatballs and Marinara and more .. In SUNDAY SAUCE       

by Daniel Bellino

BAKED ZITI with MEATBALLS

Like SINATRA, a SICILIAN FAVORITE

FRANK & AVA GARDNER

"MANGIA BENE"

Grandma Bellino's Cookbook

SICILIAN Like FRANK

DOLLY SINATRA 'S SUNDAY SAUCE

Recipe in SUNDAY SAUCE by Daniel Bellino

                               Gangster  CHARLES "LUCKY" LUCCIANO                                                                     was from LERCARA FRIDDI , SICILY

as Was FRANK SINATRA'S Father Marty

and Author Daniel Bellino

 

SOPHIA LOREN

"What a Beauty?"

Classic Frank

 

AL PACINO

Speaking of Great ITALIAN-AMERICANS

A Handsome Devil to Boot

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PATSY'S

56th Street  .. New York, NY

FRANK'S FAVORITE RESTAURANT

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Italian Lentil Soup New Year

                . .        

  It is an Italian tradition to have Lentils for New Years .. In Italy, Lentils are eaten at New Years as a symbol of Good Luck and Prosperity for the year to come ..  The Lentils are said to resemble tiny coins .. There are any number of lentil dishes customarily eaten by Italians during the New Year Celebration, including; Lentils with Cotecchino Sausage, Pasta con Lenticchie, and Zuppa di Lenticchie (Lentil Soup) .. Here is a recipe for Lentil Soup that can also be used to make the very popular Pasta Lenticchie, simply by draining some of the liquid from the soup and using the solid Lentils & Vegetables as the sauce the dresses the pasta along with a sprinkling of Olive Oil and grated cheese. Enjoy e Mangia Bene Sempre.



 LENTIL SOUP

  Lentil Soup is quite amazing. It’s inexpensive, highly nutritious, extremely and versatile. You can eat it just about any time of day; for Breakfast, Lunch, Dinner or anytime in-between. Me? I just love it! It’s my favorite soup and I make it all the time. Make a big batch and you’ll get numerous meals out of it. This recipe serves about 16. From this base soup, I eat it different ways at times. Sometimes I’ll cook up some small maccheroni, coat it with olive oil and butter and use a bit of the lentil soup as a sauce, sprinkling on grated cheese of course. Some times I’ll throw in a hard boiled egg that is cut in four, or I’ll throw in a bunch of frozen peas to the base soup.    These things you do after this soup has already been cooked and you’re heating up a bowl for quick tasty meal, it gives you variety. One thing you can do when you are making the soup from scratch, or even at a later time after the soup has been made, is put in some Sweet Italian Sausages. Yumm, that’s one great Italian meal, Zuppa di Lentichie con Salsice. I guarantee it just can’t be beat. Try it some time; you’ll be glad you do.  


LENTIL SOUP RECIPE :
  10 oz. dry lentils, 4 tablespoons olive oil 3 medium onions, diced. 3 cloves garlic, chopped 3 stalks celery, chopped. 3 carrots, diced large 1-1/2 cups plum tomatoes chopped ½ cup diced Ham, Bacon, or Pancetta 6 cups chicken broth, salt, and pepper to taste  
 
Lentil Soup Preparation:

  Sauté the bacon or pancetta and drain the oil off. Add onions and garlic and sauté over a low flame for three minutes. Add carrots and cook 8 minutes longer. Add tomatoes, chicken broth and lentils. Bring to boil. Lower heat and simmer until the Lentils are tender. Tender yet a little firm, about 45 minutes. Serve in soup bowls as is or you can add a little short pasta to each bowl. Drizzle extra virgin olive oil on top and pass around the Grated Parmigiano.




 EXCERPTED From COOKING ITALIAN / GREATEST HITS COOKBOOK

Old School Italian New York

 

FRANK SINATRA

 

Gone

 

CELEBRATING The 100 YEAR ANNIVERSARY of HIS BIRTH in 2015

 

Frank Sinatra Born 1915 in Hoboken, New Jersey

 

Frank Spent a Lot of Time in New York

 

 

 

PATSY'S

 

Sinatra's Favorite Italian Restaurant

 

STILL HERE !  West 56th Street, New York, NY

 

ROCCO'S

 

THOMPSON STREET GREENWICH VILLAGE

 

GONE

 

Now It's CARBONE

Inside the former Rocco's

 

Now The Most Expensive Red Sauce Joint Around

 

It's CARBONE

JOHN'S of 12th STREET

 

Since 1908

 

STILL HERE !!!

 

 

 

 

GINO'S

 

Above and Below

 

GONE !!!

 

 

 

A Waiter and the Famous Zebra Wallpaper at GINO'S

 

No Longer With Us

 

 

 

 

Frank Sinatra and Ava Gardner Dine at Patsy's

 

 

 

 

 

Rafetto's Past Shop, Greenwich Village New York

SINCE 1906

STILL GOING STRONG

 CAFFE REGGIO  

 

SINCE 1927

 

STILL GOING STRONG on MACDOUGAL STREET

 

GREENWICH VILLAGE NEW YORK

 

 

 

 

FERDINANDO'S SICILIAN SPECIALTIES

 

SINCE 1904

 

STILL With US on Union Street, Carroll gardens, Brooklyn, New York

 

"The Only Place left to get a good Vasteddi (Beef Spleen Sandwich) in NY

 

 

 

 

JOHN'S PIZZERIA

 

Bleecker Street greenwich Village, NEW YORK

 

SINCE 1927

 

STILL with US !!!!

 

 

 

 

 

Ferdinando's Brooklyn

 

Get The VASTEDDI SANDWICH

 

 

 

 

PIEMONTE RAVIOLI

 

SINCE 1920

 

Grand Street LITTLE IATALY,  NY NY

 

STILL with US !!!

 

 

 

 

 

 

Read About Italian-American New York

in Daniel Bellino's Best Selling SUNDAY SAUCE

Recipes and Stories of Italian-American New York

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SOPHIA

 

"JUST BECAUSE"