AL PACINO SPAGHETTI AGLI OLIO

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

GRANDMA BELLINO’S ITALIAN COOKBOOK

RECIPES FROM MY SICILIAN GRANDMOTHER

by Daniel Bellino “Z”

GRANDMA BELLINO’S ITALIAN COOKBOOK

RECIPE FROM MY SICILIAN NONNA

by DANIEL BELLINO “Z”

ONE LEAST PICTURE of AL

Al Pacino

Bobby Deerfield

1977

DAM he was a HANDSOME DEVIL

GET YOURSELF a COOL AL PACINO Tee Shirt

by Bellino

CLICK HERE

ALSO by DANIEL

His # 1 BEST SELLING

SUNDAY SAUCE

WHEN ITALIAN – AMERICANS COOK

MICHAEL Shoots SOLLOZZO

AL PACINO in The GODFATHER

TEE SHIRT

How to Make Italian Lemon Chicken

WHOLE ROAST LEMON CHICKEN

CHEF ANTONIO’S MOTHER’S LEMON CHICKEN

RAO’S LEMON CHICKEN

RAO’S

East Harlem , NEW YORK

SUNDAY SAUCE

LEARN HOW to MAKE RAO’S LEMON CHICKEN

How to Cook Tender Octopus

And MAKE OCTOPUS SALAD

HOW to COOK OCTOPUS

VIDEO

OCTOPUS SALAD

COOKING ITALIAN

GREATEST HITS COOKBOOK

CANNELINI BEAN OCTOPUS SALAD

1 (3-4 Pound) Octopus, Cleaned

1 (14 Ounce) Can White Beans
Chopped Fresh Parsley
Extra Virgin Olive Oil
Salt & Pepper
Lemon Wedges

In a large pot, place the octopus, and cover with water by 1 inch
Bring to a boil over medium high heat.
Reduce the heat to a simmer, and cook the octopus until it is tender when pierced with a sharp knife. (Anywhere from 45 to 60 minutes.)
Cover the pot and let sit off of the heat for 2 hours.
Remove the octopus, and cool to room temperature.
Cut the tentacles from the head, and cut the head into strips. (You may want to remove the skin from the head first)
Place the octopus pieces in a bowl with a couple of teaspoons of olive oil, and season with salt and pepper.
If grilling or broiling the octopus, do so now, for just a couple of minutes until the octopus meat begins to brown.
Keep Warm.
Drain the beans in a sieve, and rinse under cold water, then shake to dry.
Place the beans in a small pot and warm gently with a teaspoon or two of olive oil.
Season with salt, pepper, and two teaspoons of finely chopped fresh parsley.
Arrange the octopus and beans either on one large platter, or on individual plates.
Drizzle with a little more olive oil, and serve warm with lemon wedges.

SUNDAY SAUCE

by CHEF DANIEL BELLINO “Z”

Ginos Secret Sauce Salsa Segreta

Is He Giving Away The SECRET ?

NOT !!!

SECRET SAUCE

“SEGRETO”

Tagliolini
with Salsa Segreto. Secret Sauce? Shhhh!!! We lost our beloved Old-School
Italian Red-Sauce Joint Gino’s of Lexington Avenue a couple years back. Gino’s
opened in 1945 by Neapolitan Immigrant Gino Circicello, was a Gem of a
Restaurant loved by its many loyal customers who kept the place packed and
vibrant night-after-night, year-after-year. The place was perfect; Great Food
and good wine at reasonable prices coupled with excellent service by friendly
attentive waiters inside a homey comfy dining-room that everyone loved, from
its cozy little Bar at the front of the restaurant, its Phone Booth (one of the
last surviving in New York), and the famed Scalamandre Zebra Wallpaper that is
as much a part of Gino’s as the tenured old waiters, the Phone Booth, and the
popular Chicken Parmigiano.

Among
all the tasty pasta dishes, the Pasta with Salsa Segreta, (Segreto) “The Secret
Sauce,” was a perennial favorite at Gino’s. All of Gino’s legendary clientele
loved it. Some of the clients just happened to be, people like; Frank Sinatra,
Tony Bennett, and Joe DiMaggio, to name a few of a large string of luminaries
to grace Gino’s over the years. Gino’s had many wonderful dishes that were soul
satisfy, unpretentious, and tasty as heck. They were all the usual suspects of
Italian Red-Sauce Joints everywhere; from Baked Clams Oreganata, to Shrimp
Cocktail, to Spaghetti With Clam Sauce, Lasagna, the famed Veal Pamigiano, “the
entire menu.” I used to go to Gino’s
with my cousin Joe quite a bit. My sister Barbara came a couple times, as did my
brother Michael. But it was usually me and Cousin Joe, and if anyone else was
tagging along as well. Now I love my pasta as all good Italian-Americans do,
but my cousin Joe? He had me beat. The guy loves his pasta, and wanted it
practically every day. I believe we tried the Salsa Segreta (Secret Sauce) on
our first trip there. I think with Tagliolini, but you can have it with
Spaghetti, Rigatoni or whichever pasta you like. Well we loved it from the very
first, and would get it every time we went. Often we’d get Baked Clams and
Shrimp Cocktail to start, followed by a Half Portion each of Tagliolini with
Salsa Segreto, and as our main we might split a Veal Milanese with a “Nice
Bottle of Chianti.” We’d finish the meal with Espresso and a couple of
Desserts, maybe a Tiramisu and a Chocolate Tartufo.

So the Secret Sauce, what’s in it, you want to know? Yes I identified the Secret ingredients one day, I made it, and it tastes exactly the same, and that’s as tasty as can possibly be, a 10 out of 10, you can’t get any better. It’s quite simple and you’d be amazed, but that’s the
essence of all Italian Cooking, simply tasty. The Secret of The Secret Sauce
is, “I shouldn’t tell you but I will.” I should be charging you $100 just for
this one recipe but I won’t. “I hope you know what a bargain you people are all
getting; my Sunday Sauce, Clemenza’s Sunday Sauce, my Lentil Soup recipe, Marinara
Sauce, my famed Bolognese and more.
I’m getting robbed here!” But here you go, The Secret-Ingredients in the Secret
Sauce from the former Gino’s Restaurant on Lexington Avenue across from
Bloomingdales are _ _ _ _ _ _ _ and _ _ _ _ _ _ _ _ added to a
simple tomato sauce. That’s it! Basta ! The Cat is out of the Bag. Enjoy! Are you Happy? “You better be!”