dinner

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

 

ITALIAN WEDDING SOUP

The GREATEST SOUP EVER !!!


ITALIAN WEDDING SOUP

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.








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.


Pavarotti Cooks Spaghetti – Pasta alla Pavarotti recipe by Bellino

 

LUCIANO Cooks PASTA


“BRAVO LUCIANO” !!!

PAVAROTTI PASTA

Recipe :

1/2 cup extra virgin olive oil
1 medium Onion, peeled and sliced
2 j- 32 oz. jars of Italian Tomato Passata (we like Mutti)
3 cloves Garlic, peeled and chopped
2 tbsp. Tomato Paste
1/4 cup red wine
1/4 cup chopped Italian Parsley
12 fresh Basil Leaves, washed and torn with your hands
1/2 cup grated Parmesan or Romano cheese
1/2 teaspoon Red Pepper Flakes
1 pound of imported Italian Spaghetti (best quality)

In a large skillet, add the Olive Oil and onion. Cook the onion on low heat for 4 minutes. Add the garlic and cook on low heat for 2 minutes.

Add the wine, turn heat to high, and cook for 5 minutes.

Add the Tomatoes, Tomato Paste. Add 1 1/2 teaspoon each of Salt & ground Black Pepper, and half of the Pecorino Cheese.

Bring to the boil. Once the tomatoes start to bubble, low heat to low, and cook on low heat for 20 minutes, being sure to stir with a wooden spoon, scraping the bottom of the pot with the wooden spoon to keep the tomatoes from sticking  or burning.

After 20 minutes, add the Basil & Parsley, and cook 5 minutes more. The Tomato Sauce is done. Turn the heat off and let it rest in the pot.

Fill a large pot, 3/4 full with water. Add 2 tablespoons salt. Bring the water to a rapid boil. Add the Spaghetti.

Cook the spaghetti according to the directions on the package. Two minutes before the the pasta cooking time on package, remove one cup of water from the pot and reserve. When the spaghetti is 1 minute away from the cooking time on package, turn the heat off and drain the pasta in a colander.

Add the Spaghetti back to the pot it cooked in and add half of the cooking water. Add 2 cups of the tomato sauce. to the pot, and turn the heat on to a low flame. Cook for 2 minutes on a low flame. Add more of the pasta cooking water if it gets too dry.

Turn the heat off, and drizzle some olive oil over the spaghetti and mix.

Plate a portion of Spaghetti onto each persons plate. Add about half a cup of Tomato Sauce on top of each portion of Spaghetti, and serve.

Serve with grated Pecorino or Parmigiana Cheese on the side. 

Enjoy !


Recipe by Daniel Bellino Zwicke








SPAGHETTI alla PAVAROTTI 


A DINNER PARTY at LUCIANO’S

NEW YORK






SINATRA & PAVAROTTI







And PASTA SINATRA !!!

SINATRA SAUCE 

The COOKBOOK

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

Daniel Bellino Zwicke
AMAZON.com






Renaissance Recipe Pasticcio alla Contessa ARCELLI FONTANA – Piacenza Italy


PASTICCIO alla PIACENTINA

RENAISSANCE Recipe from COUNTESS ARCELLI FONTANA





ANOTHER TIMBALLO

PASTICCIO alla PIACENTINA

RENAISSANCE Recipe from COUNTESS ARCELLI FONTANA


“La PALTA RISTORANTE”







PASTICCIO alla CONTESSA FONTANA

PIACENZA, ITALY




RECIPE :


For the shortcrust pastry

Flour 250 g
Butter 80 g
Egg 1
Egg yolks 2
Sunflower seed oil 30 g
Sugar 25 g
Powdered sugar 25 g
Baking powder 4 g
Black pepper to taste
Fleur de sel to taste

For the filling


Pasta 300 g
Roe deer 500 g
Onion 1
Butter 100 g
Amaretti biscuits 30 g
Grana Padano 50 g
Egg 1
Juniper berries 2
Cypress pine cone 1
Black pepper to taste
Nutmeg to taste
Bay leaves 2
Salt to taste





MORE GREAT ITALIAN FOOD


MANGIA ITALIANO

“MEMORIES of ITALIAN FOOD”

In STORIES & RECIPES
by Daniel Bellino Z
AMAZON.com
MANGIA ITALIANO


MANGIA ITALIANO ! You Know What It Means?Yes! “EAT ITALIAN” !!! 

Everyone LOVES ITALIAN FOOD ! Right? We’ll Take This “MAGICAL JOURNEY” A Journey To The World of ITALIAN FOOD of “Mother Italy” and The ITALIAN-AMERICAN COMMUNITY. Take it with BEST SELLING Author Daniel Bellino Zwicke and his DELIGHTFUL STORIES of ITALIAN FOOD, of ITALY, and the Italian-American Culture in all its most Wonderful Glory, “THAT’S ITALIAN” MEMORIES in ITALIAN FOOD, RECIPES and more … “COME TAKE THIS WONDERFUL JOURNEY With US”Mangia Italiano, Memories of Italian Food is a decades long journey of Best Selling Italian Cookbook Author Daniel Bellino “Z” and his lifelong experiences and love of Italian Food from the beginning of being weaned on Pastina, the first Pasta in a long life of eating Maccheroni (Pasta) as the staple food of his Italian-American family’s diet. Moving on to Spaghetti & Meatballs, Daniel’s First Experience in eating White Truffles with Pasta, to dining out in local Italian Restaurants over the years, along with taking numerous cultural and culinary journeys to the Mother Country, Italy. The author traveled to: Rome, Venice, Tuscany, Napoli, The Amalfi Coast, Verona, Sicily, and the whole of the Italian peninsula and its many lovely islands. He ate, he learned, he lived the Italian Life in all its many splendors. In Mangia Italiano the author recalls all his many experiences with Italian Food over the yeas, both in New York and Italy. Mangia Italiano is filled with Daniel’s delightful stories of a his remarkable journey into all of Italy’s cherished Regional Cuisines, counting a multitude of ingredients turned into a variety of savory recipes. Among the mouthwatering dishes, are recipes for such items as: Sicilian Stuffed Artichokes, Mudica Steaks, Venetian Braised Duck, Italian Wedding Soup, Ragu Napoletana (Gravy), Umberto’s Shrimp Sauce for Pasta, Nonna Bellino’s Tomato Sauce, Pasta Rotta, Spaghetti Carbonara, Porchetta, Frank Sinatra’s Egg Sandwich, Amalfitana Lemon Cake, and more. Mangia Italiano will “Inspire” you to your similar Italian Experiences as well and is a book that’s sure to bring you much JOY all through the years. Read the stories, cook these fine dishes and enjoy a splendid life, Italian Style!Author’s 

Bio: DANIEL BELLINO ZWICKE is the Best Selling Author of: La Tavola, The Ragu Bolognese Cookbook, Grandma Bellino’s Cookbook, The Feast of The Seven Fish / ITALIAN CHRISTMAS, and SUNDAY SAUCE

Daniel created BAR CICHETTI, America’s First Ever Venetian Wine Bar (Bacaro), he lives and writes in New York’s Greenwich Village, New York City

BOOKS : SUNDAY SAUCE, THE RAGU BOLOGNESE COOKBOOK, 
“SINATRA SAUCE, GRANDMA BELLINO’S ITALIAN COOKBOOK
The FEAST of The 7 FISH “ITALIAN CHRISTMAS”


MANGIA BENE TUTTI !!! 



BEST SELLING ITALIAN COOKBOOKS on AMAZON.com















.