ITALIAN FOODIE: April 2015

Sunday, April 26, 2015

IT EQUALS a MIAMI POSITANO MASH-UP Says NEW YORK MAGAZINES ADAM PLATT of SAMTINA

SANTINA

THE MEATPACING DISTRICT

photo Copyright Daniel Bellino-Zwicke

2 STARS FROM NEW YORK TIMES

The TORRISI BOYS

RICH TORRISI

MARIO CARBONE

Roast Peppers

RIGATONI

PASTA alla NORMA

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

ITALIAN GRAVY !!!!

SUNDAY SAUCE

by Daniel Bellino Z

SANTINA REVIEW NY TIMES

Monday, April 13, 2015

Zuppa di Cucuzza "Gagootza"

ZUPPA di CUCUZZA

"THATS a GAGOOTZA" !!!

RECIPES FROM MY SICILIAN NONNA

by Daniel Bellino "Z"

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 20^th 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"

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ALSO by DANIEL

SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK

on AMAZON.com

Saturday, April 11, 2015

AL PACINO SPAGHETTI RECIPE

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

AMAZON.com

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 omitting the Anchovies to end up with Spaghetti Aglio Olio, just the way the Great Al Pacino likes it.

Mangia Bene!

RECIPE

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 done-ness 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

GRANDMA BELLINO'S ITALIAN COOKBOOK

RECIPES FROM MY SICILIAN GRANDMOTHER

by Daniel Bellino "Z"

RECIPES FROM MY SICILIAN NONNA

GIUSEPPINA SALEMI BELLINO

AMAZON.com

ONE LEAST PICTURE of AL

Al Pacino

Bobby Deerfield

1977

HE'S a HANDSOME FRIGGIN DEVIL

ISN'T HE ???

ALSO by DANIEL

His # BEST SELLING

SUNDAY SAUCE

AMAZON.com

ITALIAN NATIONAL TEAM

SOCCER - FUTBOL

TEE SHIRT

ROCCO'S RESTAURANT CLOSING .. CARBONE and TORRISI to Take Over ., PRINCE STREET PIZZA OPENS

Prince Street Pizza opens today, where else but on Prince Street in Noho in the former Ray's Pizza. Thee "Original" Ray's Pizza that is. Sad to see it go after all these years, but it had slipped and the counter guys where amongst the worst in the city. You need cordial, upbeat, friendly guys serving up Pizza, and these guys were the opposite in every respect. In other words, "Horrible," which tends to put a damper on what should be a good pizza eating experience.

Yes, I'm sad to see this place go. I hate to see any long established beloved establishment go. Most times you lose a great place and nothing good replaces it. Worst of all, you might get another Bank, CVS, Duane Read, some sort of overpriced clothing boutique, or a dreaded Subway Sandwich Shop. Occasionally they might put in a equally desirable business such as a good cafe or good affordable restaurant (no overpriced Trendite place wanted). In the case of the sad closing of Ray's Pizza on Prince Street, another Pizzeria is opening, Prince Street Pizza. "Let's hope it's good."

In the equally sad case of one of Greenwich Villages last few remaining Old-School Italian Restaurant (VERY SAD), Rocco's on Sullivan Street will be going out of business soon. Fortunately something great will take its place, in all likelihood anyway as the team of Rich Torrisi and Mario Carbone of Torris Italian Specialties fame is taking over the space, and you can be assured these guys with great taste, experience and know-how will not ruin the place. It will probably be even better with the Carbone/Torrisi touch which I like to describe as "Updated Old-School Italian-American." And these guys do a great job. Masters in their trade they are. They have just recently opened their second sucessful project in "Parm" next door to their original spot Torrisi, to booming sucess. The new spot in the former Rocco's on Sullivan Street (Mario Batali's first gig in New York) is sure to do the same. Which is to be wonderful, and a huge success.

Daniel Bellino Zwicke

ITALIAN AMERICAN ... WHAT IS IT?

There has long been a debate, fights, and Mud-Slinging in regards to Italian and Italian-American

food served in restaurants in New York and the rest of the U.S.. Culinary Snobs, people who "Think" they know what they are talking about and what not. I can set the record straight, being an

Italian-American who has been eating Italian and Italian-American food for more than forty years, who has been professional Chef and someone who has eaten all over Italy on some 15 trips to the great peninsular. In addition to studying Italian Food in Italy for some 25 years, I am constantly reading all sorts of articles , cookbooks, and historical facts on this subject, in addition to being one of the countries foremost authorities on Italian Wine.

Anyway, let me tell you. I myself was once a uninformed Food Snob who badmouthed and was slightly disdainful of unauthentic Italian food being served in restaurants all over the city. That's just in restaurants. Of course I Loved eating Sunday Sauce, Eggplant Parmigiano, and Meatballs that my aunts made at our frequent family get together s. And on the occasions that we weren't at one of the family's homes but in an Italian restaurant in Lodi or Garfield, I usually ordered Chicken or Veal Parmigiano. Yes I loved it, but these dishes, for me at the time (1985-1993) had their place, and it was not in the kitchen or on the plates of any serious Italian Restaurant in Manhattan.

Eventually as I learned more of the history of food in New York, Italy, and the World, I realized that there was actually a real true Italian-American Cuisine and that it was completely valid.

Do you realize that if you think there is not a true valid Italian-American Cuisine, then you also must concede that there is No True French Cuisine, because the origins of what we now know as French food and Cuisine is really Italian. Yes, I said Italian. For the food and cuisine of French was quite primitive and did not begin to form into what we now know as French Food and French Cuisine until Caterina Medici of the Noble Florentine Family of the Medici married the King of France and brought her Florentine Chefs with her to the French Court way back in the 15th Century. So there. Many dishes which most people think of as French in origin, like Duck ala Orange, Bechamel, and others, are really Italian. "So there!"

Anyway, back to Italian-American food. Food and cuisines are constantly changing and evolving. This is how Florentine Chefs of Italy, went to France with the newly crowned French Queen who was of the Italian Peninsular in one Katherine Medici and taught the French how to cook. Thus Italians immigrating to the United States in the early 20th Century brought their ingredients and techniques from mother Italy to cook the dishes from their homeland, with some modifications do to financial issues (being poor) and the unavailability of certain ingredients, and started forming what would one day be known as Italian-American food (Cuisine).

"to be Continued"

by Daniel Bellino Zwicke

NEW YORK...BLEECKER STREET, GRENWICH VILLAGE'S BEST #1 DOLLAR A SLICE PIZZA ..PERCY"S PIZZA

The latest entry into the DOLLAR a SLICE PIZZA "PERCY'S PIZZA" on Dollar Slice is phenomenal. It's Top Notch and Superior to the likes of JOE'S PIZZA just a mere 200 feet away from this wonderful new establishment.

The Pizza at Percy's is just about absolute perfection. The way real pizza should be, perfect dough that is cooked to crisp perfection with just the right balance of tomato to cheese ratio. This slice is tasty, and at a Dollar a pop, one of New York's greatest culinary deals. And as for the other Buck a Slice guys, they just don't measure up. They're pretty good for a Dollar, but the slice at Percy's is Superior, even up against $2.75 a Slice joints like the famed Joe's Pizza just feet away. Percy's blows them away. They have a couple great Pizzaiolos, one from Sardegna, the other from Cairo of all places. Percy's is a simple unassuming place, that's nice and comfortable and serves up some of the Best Pizza in town, and at a Buck a Pop, you just can't beat it. I Love it, and hope it last.

Daniel Bellino Zwicke

A 1980 Vintage of COL Di'ORCIA BRUNELLO Holds Its Own... Tasty !!!!

Classic Tarry Tobacco nose for such an old wine, 30 years old. The wine was in great shape with a surprisingly dark garnet color with just a little bricking around the edges. Tar and Tobacco pervading in the mouth, still hinting of Violets and a good amount of fruit of particular Alcohol Soaked Cherries. The wine was most enjoyable and a pleasure to drink. It's probably a few years beyond its prime, but should still hold its own for another 5 years or so if you have a bottle that is in as good of shape as this.

Drunk at Southern Wines Grand tasting in conjunction with the Food Network, New York, September 30, 2011.

Daniel Bellino Zwicke

BORDEAUX BLEND from GREVE in CHIANTI Takes TOP PRIZE

Reporting from the Winebow Annual Grand Portfolio Tasting.

As usual a great event of a couple thousand fine wines from around the World. This guy always focuses primarily on the Italians with a few French, Ports, Champagne, and a few others thrown in here and there. The tasting did not disappoint and one big surprise from some friends in Greve, the Fiore Family led by father and famed wine maker Vittorio Fiore, son Jyuri (Vineyard Manager and co/Winemaker), and brother Roberto who was my first Wine-Salesman from Winebow when I had my Bacaro Bar Cichetti back in the late 90's. Well, I spotted Vittorio doing some tasting on his own and started up a little chat. Asking him how his sons Jyuri and Roberto are doing and he said his son Robert whom I haven't seen in years was at the tasting and was manning their table.

So I went over to the table with Vittorio and said hello to Roberto. Of course I tasted their famed Super Tuscan wine Il Carbionone. Awesome as always. I spotted another wine on the table and as I looked at it, it seemed to have a typical Bordeaux labeling to it. But I also noticed the Podere Scalette log on it so I knew it was one of the Fiore wines. After tasting the Il Carbionone I asked Roberto if that was a new wine the had. He said, "Yes it's a special project form Jyuri (brother who is vineyard manager and c0-winemaker along with father Vittorio). Roberto said that Jyuri was a bit tired working with just Sangiovese and wanted to make a Bordeaux Style wine. So the Fiores planted some Cabernet Sauvignon, Merlot, Cabernet Franc, and Petitie Verdot. The wine, called Capogatto is make from equal parts of these 4 grapes. Well, let me tell you. The wine blew my mind. Awesome and perfect in every way. This wine had some nice flavor of all sorts of mixed berries both red and black and was in "Perfect Balance" of Acid, no harsh tannins, fruit flavor and nice medium weight. I loved it and told Roberto and Vittorio with all sincerity. And in the end, after tasting wine for another two hours, it was this wine that won top prize in my book for the best wine of the day, and I would give it a score of 94 on a 100 point scale. Absolutely marvelous.

And speaking of marvelous, I've just to mention the dessert wines of Fausto Maculan, who makes arguably, Italy's best dessert wines of all, and they are his specialty. When I came upon the Maculan table I spotted Fautos's daughter Angela, said hello and asked her if I could try the Brentino which has a special memory for me, as I always remmeber when my cousin Joe and I drank it one night back at the Hotel after a long day of flying from New York to Milano, grabbing a car at the airport and driving to Bardolino to spend the night before heading to Verona and Vinitaly the next day. Anyway, it was Joe's first trip to Vinitaly and our cousin Tony was along with us as well. After we checked into our hotel, we went out for lunch, then went to a nice litle Enoteca where we had a couple glasses of wine with some Salumi and cheese. In Italy, in a wine bar (Enoteca) you can buy bottles of wine to take home as well as consuming in the wine bar. Something you can not do in the states. This place had some really fine wine and Joe bought a bottle of Brentino, along with a bottle of Guado al Tasso, and a bottle of Sassicaia. After lunch and the wine bar, we all went back to the hotel to rest-up before going out to dinner. We had a nice dinner, went to another Enoteca after that and drank a great bottle of Amarone Brigaldara. "Awesome." We then went to some little cocktail lounge and had a couple drinks before heading back to the hotel.

We were back at the hotel for about 25 minutes when I heard a knock on my door. It was cousin Joe with a bottle of Brentino in hand. We popped the cork. We drank the Brentino and chatted about the day and the rest of the trip to come. It was just one of the great unplanned little time that you never forget. We had a great time drinking the Brentino and chatting at a hotel in Bardolino on the beautiful shores of Lake Garda 45 minutes from the Lovely little city of Verona. Just Great! So that's how I go off on a tangent about Brentino and drinking a bottle of the stuff in Bardolino at Lago de Garda.

After tasting the Brentino, which was nice, but could never taste as good as the one in the Valpolicella Classico area of Italy with cousin Joe. "No way!"

So I moved on to the renowned dessert wines of Fausto Maculan. I spot this wine Madoro and ask Angela if it's in the style of Recioto, the celebrated dessert wine of Valpolicella Classico and older brother of Amarone. Angelo said, yes it was in the same style but instead of Corvina, Rondenella, and Molinara, the Maculan "Madoro" is made from 80% Marzemina grapes and 20% Cabernet Sauvignon. I tasted it and absolutely adored it. Near perfection. The wine had a bit of sweetness but not too much. Just the right amount in fact. It was rich and full, and in perfect balanced. I Loved it, and put this in my top 6 wines of the tasting along with the Capogatto from the Fiore's, a tasty Cote de Broilly from Chateau Thivin, Maculan Dindarello, and Maculan Torcoloto. All fabulous, outstanding wines. Wines to get excited about. Anyway, it was on to tasting the Maculan "Dindarello" made from 100% Moscato grapes. The wine was in perfect balance and tasting of Orange Blossoms, Honey, and Apricots. Yummy, to say the least as was the famed Maculan "Torcolato" made from 100% Vespaiola and tasting of Peaches, Honey, and Wild Flowers. Again, ummy and close to perfection. Wow!

by Daniel Bellino Zwicke

PATSY'S and NEW YORK PIZZA

When it comes to PIZZA, and in particular the Best Pizza, New York leads America at the "Top of the List." No other place in the country comes close. "And that's all there is to it." That slop they make in Chicago is not and should "Never Be Called Pizza." It's Deep-Dish-Pie, just don't call it Pizza. It's not.

Now, back to New York, the Undisputed Heavyweight Champ of Pizza in the United States of America, and some the Best Pizza on the Planet, and that includes Italy.

New York has such renowned Pizzeria's as John's Pizzeria on Bleecker Stree in the Village, the great Tottono's on Neptune Avenue, Coney Island, Lombardi's, Gimaldi's, Ben's in Soho, and on and on. Let's not forget Patsy's, way up in East Harlem, a stones throw from the hardest table in New York, "Frankie No's" Raos.

Yes, and speaking of Patsy's coal oven Pizza that has been operating in East Harlem since 1933 when the neighborhood was primarily a Italian one at the time.

Plain and simple, Patsy's makes a pure and simple Neapolitan Pizza at the fairest of prices. Imagine a large Pizza Margherita for just $12.00 a Pop and a Slice will only set you back $1.75, at a time (2011) when most slices are $2.50 or $2.75 ..

Patsy's is a New York institution who has had such customers as Frank Sinatra, Dean Martin, Tony Benett, Phil Rizzutto, Yogi Berra, jo DiMaggio and many others call Patsy's their favorite Pizza. Now top that.

yes Patsy's is waey up in East Harlem and quite a trip for Downtown Manhattanites, but it's definitely worth a trip every now and then . Patsy's, try it!

by Daniel Bellino Zwicke

The NEGRONI

The Negroni! A cocktail most Americans do not know. To bad! It is so fine. Well not many know except among the more Sophisticated of our population. Even just a minute percentage of those who have traveled to its birthplace in Italy will even know of the cocktail. In this country, it is drank more often in the city of New York, a city with a higher "Sophisticate" ratio than most, but still only a few will know of this drink, the Negroni Cocktail.

So what it is it? Well its base is the highly popular aperitif bitter Campari, a Bitter-Sweet aperitif from Torino, Italy. The Negroni made of 1 0z. Cmapari, 1& 1/4 oz. Sweet Vermouth, 3/4 oz. Gin, over ice cubes in a Rocks Glass with a splash of Club Soda on top and garnished with a slice of Orange or Orange peel. Voila! The Negroni! Usually drunk as an aperitif before dinner in the early evening, but just as wonderful anytime of the afternoon, especially Alfresco, or late into the evening for that matter.

by Daniel Bellino Zwicke

ITALIAN FOODIE

Sunday, April 26, 2015

IT EQUALS a MIAMI POSITANO MASH-UP Says NEW YORK MAGAZINES ADAM PLATT of SAMTINA

Monday, April 13, 2015

Zuppa di Cucuzza "Gagootza"

Saturday, April 11, 2015

AL PACINO SPAGHETTI RECIPE

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