dinner

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”

Italian Wedding Soup The Greatest Soup Ever Made – Recipe by Bellino

ITALIAN WEDDING SOUP

The GREATEST SOUP EVER !!!

ITALIAN WEDDING SOUP

The greatest soup ever made! The greatest soup ever made, that’s quite a statement and it’s debatable, and though I’m saying this I know that it may not be, but everyone has their own taste and though I love any number of other wonderful soups, which includes – Vietnamese Pho, Chinese Roast Duck & Wonton, good old American Chicken Noodle Soup and others, if I was forced to pick one as my # 1 very favorite soup of all, it would have to be this, Italian Wedding Soup. So if it’s not the World’s greatest soup of all (Vietnamese Pho maybe) then it is without question one of the greatest anyway. And how can it not be great, made of tasty chicken broth with escarole and the thing that puts it into the greatness category, the little Meatballs? An Italian Soup that has Meatballs in it, what’s not to love? Well, I guess it depends who you ask, but if you ask an Italian-American, guess what? “Italian Wedding Soup is the greatest soup of all!” The combination of fresh homemade chicken broth, with pieces of chicken, escarole and of course those yummy little meatballs that every Italian holds so dear, that’s Italian Wedding Soup, and the first bowl I ever had, wow! I was a little boy and my mom made it for us. “Here Daniel, Italian Wedding Soup, it has little meatballs in it,” Mommy said as she placed the bowl of soup down before me. I couldn’t believe my eyes, little meatballs in soup, what could be more magical to a young boy of just five? Yes, I remember that first bowl, and I don’t know how many hundreds of bowls of this most pleasing soup I’ve had since then, too many to count. Al, oh so tasty. It’s the Meatballs, it’s Italian Wedding Soup and there’s not any soup that’s better. I just love it. How about you?

MOMMY’S ITALIAN WEDDING SOUP

Recipe :

1 & ½ pounds ground Beef

1 cup grated Parmigiano

1 clove garlic, minced

¼ cup fresh parsley, finely chopped

1 bay leaf

1-3 lb. Broiler Chicken

6 whole cloves garlic, peeled

10 cups water

1 medium Onion, peeled and chopped

2 Carrots, peeled and chopped

1 head Escarole, finely chopped

4 ounces Ditalini or other short pasta

PREPARATION:

Combine the ground beef, eggs, parsley, minced garlic, and Parmigiano. Season with salt & black pepper. Shape into Meatballs, about the size of a large Marble. Set aside.

Place whole chicken, with the onions, carrots, whole garlic, bay leaf, and water in a large pot and bring to the boil. Lower heat and simmer for 1 hour and 15 minutes.

Cook the Ditalini according to directions on the package. Drain and set aside until later.

Place meatballs in a lightly oiled baking pan and cook in a 350 Degree oven for 6 minutes.

Remove chicken from the pot and set aside to cool.

Remove chicken meat from bones and dice.

Add the meatballs, diced chicken, and pasta to the broth and simmer at the lowest flame for 12 minutes.

Add escarole and cook for 10 minutes at medium heat.

Ladle soup into bowls, giving everyone at least 5 little meatballs. Pass the Parmigiano and Mangia Bene.

Note: You can substitute Sausage for the Meatballs, which is how some people make this soup. It’s just as tasty and cuts down on some of the work. If doing so, substitute 1 /2 pounds of Italian Sweet Sausages for the meatballs. Lightly brown the links of sausage over low heat for 6 minutes. Remove from pan and cut each link into 6 equal size pieces, then add to soup in the same point (step 6) and cook over low heat in soup for 12 minutes.

This Recipe has been Excerpted from Daniel Bellino’s Bestselling Italian Cookbook – SUNDAY SAUCE

Available on AMAZON.com

AMERICA’S FAVORITE ITALIAN COOKBOOK

SUNDAY SAUCE

by DANIEL BELLINO Zwicke

MEATBALLS – SUNDAU SAUCE – MARINARA

LASAGNA – ITALIAN WEDDING SOUP & More …

AMAZON.com

Bellino and Pacino – AL Pacino favorite Pasta – Spaghetti Garlic and Olive Oil Recipe Daniel Bellino

CLEMENZA MAKES SAUCE

RICHARD CASTELLAN & AL PACINO

The GODFATHER

“Pacino & Bellino” refers to a culinary and cultural connection centred around Italian-American traditions, specifically involving author Daniel Bellino-Zwicke (often referred to as Bellino), and actor Al Pacino.

Here are the key aspects of this Connection:

Sunday Sauce Recipe: Daniel Bellino created a “Sunday Sauce” (Italian-American gravy with sausages, meatballs, and braciole) recipe inspired by the scene in The Godfather where Clemenza teaches Michael Corleone (Al Pacino) how to make it.

“Sunday Sauce” Sneakers: Bellino created limited-edition “Sunday Sauce” sneakers inspired by this theme and his Italian cookbook.
Al Pacino’s Favorite Dish: Bellino has highlighted and written about Al Pacino’s favorite dish, which is Spaghetti Aglio e Olio (garlic and oil), a dish often cooked by Pacino’s family in the Bronx.
Culinary Collaboration/Homage: Bellino-Zwicke has written extensively about Italian-American culture, often bridging the gap between iconic figures like Frank Sinatra and Al Pacino with authentic, traditional recipes in his books and articles.
“Sunday Sauce alla Pacino”: This is a specific recipe created by Bellino-Zwicke, described as a culinary tribute to Al Pacino.

AMAZON.com

SUNDAY SAUCE

alla BELLINO alla PACINO

RECIPES :

SUNDAY SAUCE

PACINO PASTA

LASAGNA – MEATBALLS

And MORE ….

AMAZON.com

AL PACINO

DANIEL BELLINO-ZWICKE

BAR TIBERIO

CAPRI, ITALY

SPAGHETTI GARLIC OIL alla PACINO

aka “SPAGHETTI AGLIO OLIO”

PACINO PASTA Recipe by BELLINO

INGREDIENTS :

¼ cup best quality
Italian Olive Oil

6 cloves of Garlic,
peeled and minced

½ teaspoon
Red Pepper Flakes

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 garlic in a large frying pan 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 pasta is finished cooking, quickly remove it from the heat and drain into a colander, reserving about 1/3 of a cup of the pasta cooking water to add to pasta sauce.

Add spaghetti back to the pot it cooked in and add the garlic olive oil sauce and the a mix well.

Add a little of the pasta cooking water if needed. Add the chopped parsley and mix.

Divide the spaghetti among four pasta plates or bowls. Sprinkle the top of each plate of Spaghetti with some chopped parsley and serve.