Favorite Sicilian American Cookbook – Nonna Bellino’s Cookbook by Daniel Bellino

GIUSEPPINA SALEMI BELLINO

“NONNA BELLINO”

NONNA BELLINO’S COOKBOOK

GRANDMA BELLINO ITALIAN COOKBOOK

“RECIPES FROM MY SICILIAN NONNA”

by Daniel Bellino Z

AMAZON.com

NONNA BELLINO’S COOKBOOK

Daniel Bellino Z

Grandma Bellino’s Italian Cookbook – Recipes From My Sicilian Grandmother is the latest book from Best Selling Cookbook author Daniel Bellino-Zwicke. The book is a collection of recipes from Daniel’s maternal Grandmother (Nonna) Giuseppina Bellino. Most recipes are from Giuseppina, but not all. There are a few recipes from other Bellino family members, as well as from close friends. And as the recipes in the book are mostly Sicilian, there are recipes from other regions, like; Campania (Neapolitan), Apuglia, and Rome (Lazio) as well.

If you’re and avid fan and of Italian Food and Italian Cookbooks and are looking for both well-known and popular Italian dishes as well as rare and obscure ones that offer something new from the everyday, then you’re sure to love this wonderful new Italian Cookbook. Grandma Bellino’s Italian Cookbook makes a great addition to anyone’s cookbook library, especially a Italian one and more specifically a Sicilian one.

There are recipes for some of the most popular and beloved dishes with recipes for Lasagna, Stuffed Artichokes, Grandma’s Tomato Sauce, Spaghetti & Meatballs, Rice Balls, and Stuffed Artichokes. Then there are some recipes of rare and unique dishes like; Melanzane Beccaficio (Savory Stuffed Eggplant), Maccheroni with Cauiflower, Timballo di Aneletti and more.

Daniel is well known for his stories of the Italian Food, Italy, Italian-Americans, and rituals of the table, of which this book has many. There’s even a chapter on how to make Espresso at home in the famed Italian Coffee Pot the Napoletana. Grandma Bellino’s Italian Cookbook is a pure delight and sure to please all who love Italian Food and cooking it, and for those who want some great history and recipes of Sicilian Food and the wonderful story of Sicilians immigrants families in America.

The BELLINO’S

LODI, NEW JERSEY

Circa 1939 – 1942

L – R – FILLIPO, LUCIA (My Mother)

TONY & GIUSEPPINA

Giuseppina Salemi Bellino

Of Lercara Friddi, Sicily

New York City & Lodi, New Jersey

NONNA BELLINO

Daniel Bellino Zwicke

Author SUNDAY SAUCE – The RAGU BOLOGNESE COOKBOOK

And GRANDMA BELLINO’S ITALIAN COOKBOOK

aka The NONNA BELLINO COOKBOOK

Amazon.com

Nonna Makes Pork Rib Ragu and Homemade Pasta

NONNA NINA

MAKING RIB SAUCE

With HOMEMADE SPAGHETTI CHITTARA

“So GOOD. LOVE IT” !!!

NONNA Makes RIB SAUCE

With HOMEMADE SPAGHETTI CHITTARA PASTA

“So GOOD” !!!

NONNA NINA

NONNA’S COOKBOOK

NONNA BELLINO’S COOKBOOK

RECIPES FROM MY SICILIAN NONNA

DANIEL BELLINO Z

AMAZON.com

RIB SAUCE

Recipe :

Ingredients –

3 pounds Pork Spare Ribs (cut into individual ribs)

1 small Onion, peeled and chopped fine

2 cloves Garlic, peeled and chopped

8 tablespoons Olive Oil

1/2 teaspoon Red Pepper Flakes

2 – 28 cans whole Italian Tomatoes – we recommend Mutti

1 – 32 ounce jar Tomato Passata (Mutti or other Italian Brand)

1 cup water

3 tablespoons Tomato paste (optional)

1 tablespoon each Sea Salt & ground Black Pepper

1 Bay Leaves

1 small bunch fresh Basil (torn into small pieces

1). Pass the whole tomatoes through a food mill if you have one (discard the leftover pulp). If you don’t have a food mill, crush the whole tomatoes by squeezing with your hands. Set aside.

2). Add the olive oil and onions to a large pot. Turn heat to low and cook the onions 3 minutes. Add the garlic and cook another 2 minutes on low heat.

3) Add the Red Pepper flakes and cook 1 minute.

4) Add half of the whole tomatoes that have been crushed to the pot.

Turn heat on to high, and cook while stirring with a wooden spoon for 3 minutes, then add the second half of the whole tomatoes and cook for 3 minutes on high heat.

5). Add the remaining tomato pasta (puree), the salt, black pepper, water, and bay leaves to the pot. if using tomato paste, add as well. Cook on high heat until everything starts to bubble and boil. When everything is bubbling, lower heat to very low, and let simmer on low heat.

6). In a large frying pan brown the Pork Ribs in additional Olive Oil in a large frying pan. Do this in 3 or 4 batches at a time. Brown the ribs on medium high heat. Season with a little salt and black pepper over the ribs. Brown until nicely browned, then turn each rib over and brown on the other side, about 3 minutes to the side.

7). When the ribs are nicely browned, add to the pot with the tomato sauce. Continue growing the rest of the ribs until they have all been browned, and add into the pot of tomato sauce.

8). Cook the sauce slowly on low heat until the ribs are tender, about 1 hour and 20 minutes. Be sure to occasionally stir the bottom of the pot scraping with a wooden spoon every so often, to keep the sauce from sticking and burning.

9). Add the fresh Basil to the pot, after the sauce has simmered for an hour.

10). Once the Pork Ribs are tender, after about cooking 80 to 90 minutes, turn the heat off, and let the sauce rest a few minutes while you cook the pasta.

11). Use whatever pasta you like. We like short maccheroni best – Rigatoni, Paccheri, Gnocchi, or whatever you choose. Cook the pasta according to directions on package, reserving a half cup of pasta cooking water to mix a little into the sauce. Drain into a colander when the pasta is finished cooking.

To Serve – Add the cooked pasta back in the pot it cooked in. Add a some of the tomato sauce to the pasta with a drizzle of olive oil and mix. Plate some pasta on each guests plate. Top with a little more of the tomato sauce. Add 3 Pork Ribs to each persons plate and serve.

Serve with grated Pecorino or Pramigiano Reggiano Cheese on the side.

Serve and Enjoy. “It’s so Good” !!! Everyone well Love it. Guaranteed.

“Daniel”