FOOD

Sinatra Spaghetti Meatballs Recipe Tomato Sauce alla Frank
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FRANK SINATRA SPAGHETTI SAUCE
 
And MEATBALLS
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FRANK SINATRA Shows DINAH SHORE
HOW to MAKE SPAGHETTI SAUCE
alla SINATRA
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FRANK SINATRA tells Sid Mark, step-by-step HOW He Makes TOMATO SAUCE

“You begin with a skillet and you use a light kind of olive oil and put in about 2 tbsp. full and put in 3 whole cloves of garlic. I usually puncture the cloves with a fork so it will exude the flavor I want. When the garlic is tanned or light brown take it out of the oil and throw it away. Keep the oil.” “For 4 people you can take 2 cans of the oval shaped tomato and you put each can in a blender and count about a “slow four” to grind it up and put it in a saucepan…do that with both cans. Add a pinch of salt and a little bit of black pepper and little bit of oregano…maybe ½ tsp. full. Add the oil. I used to watch my dad do it. He’d just take his fingers and he’d take so much and throw it in the pot. And you let it simmer.” … “Now…VERY IMPORTANT because this is what you don’t find in restaurants because they can’t take the time to do it. You take a good sized tsbp. And whatever oil or foreign matter that comes to the top; just keep skimming it until you have a pure red sauce. Low flame and cook for about ½ hr. and just let it sit there until you are ready to turn on your water for your pasta.” “You want to put a couple of bay leaves and fresh basil is wonderful…at the last minute.” “So you’ve got in the sauce olive oil, garlic, pepper, salt, oregano, a couple of basil leaves and, if you wish, a teaspoon – tablespoon. Of finely chopped parsley and that’s the way to make a simple pasta sauce.”
 
 

“Basta!”

Screenshot 2024-02-04 155350

FRANK & AVA

 

 

FRANK SINATRA’S SPAGHETTI SAUCE

Recipe :

  • 1/2 of a cup of Olive Oil
  • 1 medium Onion finely diced
  • 4 cloves of Garlic minced
  • 1-28-ounce can Italian style tomatoes
  • 1-28-ounce can of tomato purée
  • 2 tablespoons of fresh parsley chopped
  • 2 teaspoons of  dried thyme
  • 1 teaspoon each of Slat & Black Pepper
  • black pepper
  • 1 pound of dried pasta
  • Extra chopped parsley for serving
  • red pepper flakes for serving, optional
  • Italian grated cheese blend, optional
Place the Olive Oil and diced Onions in a medium sized Pot. Cook on low heat for 5 minutes,
 
Add the Garlic and cook for 2 minutes on low heat as you stir with a wooden spoon.
 
Add the Salt, Black Pepper & Thyme and cook for 2 minutes, low heat.
 
Add all the Tomatoes and chopped fresh Parsley. Turn heat to high and cook until the sauce starts to bubble. 
 
Turn the heat down to low, and let simmer for 40 minutes. Be sure to stir the Sauce with a wooden spoon as the sauce cooks, scrapping the bottom of the pot so the sauce doesn’t stick or burn. 
 
After 40 minutes, turn the heat off.
 
Serve this Tomato Sauce with your favorite pasta.
 
Note : To make Pasta with Meatballs, make the Meatball recipe below.
 
 
 
 
 
 
 
SINATRA MEATBALLS Recipe
 
 
  • 1 – pound of ground Beef
  • 1 – of a pound ground Pork
  • 1 cup of Italian Bread Crumbs
  • 1/3 of a cup each grated Parmesan& Pecorino Romano Cheese
  • 4 teaspoon of chopped Parsley
  • 1 clove of Garlic, minced
  • 3 large Eggs
  • 1/2 teaspoon Salt & 1 teaspoon Black Pepper
Mix all the ingredients together in a large bowl.
 
Form the meat mixture into 3 inch in diameter Meatballs.
 
Place in a 375  degree oven for 12 minutes. 
 
Remove the Meatballs from the oven and place in above Tomato Sauce, at the point when you have just put the Tomatoes in the pot.
 
On high-heat cook until the Sauce starts to boil (bubble). Low heat to low and cook for 40 to 45 minutes on low heat.
 
After 45 minutes turn heat off.
 
Cook Spaghetti, Rigatoni, or whatever pasta you like.
 
Drain the pasta in a colander. Place the pasta back into the pot it cooked in. Add some Tomato Sauce and mix.
 
Place some pasta on each persons plate. Add 2 or 3 Meatballs to the place. Add some Tomato Sauce over the Pasta and Meatballs and serve.
 
Place grated Pecorino, and or grated Parmigiano Cheese on the table.
 
Eat & Enjoy !!!
 
 
 
 
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SUNDAY SAUCE
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alla SINATRA RECIPE
MEATBALLS & SUNDAY SAUCE
alla BELLINO alla PACINO
alla SINATRA
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AMAZON.com
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GIANTS !!!
PAVAROTTI & SINATRA !!!
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NONNA BELLINO’S COOKBOOK
aka The SINATRA COOKBOOK
JOSEPHINA SALEMI BELLINO
BORN in LERCARA FRIDDI SICILY
The Same Town FRANK SINATRA’S FATHER MARTY
Was BORN 
LUCKY LUCIANO as WELL
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AMAZON.com

Did You Know the Philly Cheesesteak is an Italian-American Invention by Pat Olivieri 1933 Philadelphia PA

DID YOU KNOIW The PHILLY CHEESESTEAK is ITALIAN ???

 

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PHILLY CHEESESTEAK
 
With PROVOLONE
 
MAKE at HOME !!!

 

PHILLY CHEESESTEAK – RECIPE

Ingredients

  • 1 pound
    Ribeye Steak (trimmed and thinly sliced)
  • ½ teaspoon
    Sea Salt (or to taste)
  • ½ teaspoon
    Black Pepper (or to taste)
  • 1
    Sweet Onion (large, diced)
  • 8 slices
    Provolone Cheese (mild, not aged provolone)
  • 4
    Hoagie Rolls (sliced 3/4 through)
  • 2 tablespoons
    Unsalted Butter (softened)
  • 1
    Garlic Clove (pressed)
  • 4-tablespoon
    Mayonnaise (or to taste)
 
CHEESE STEAK
 
INGREDIENTS

 

Directions

  • Take hoagie rolls, split them lengthwise.
  • Take a working bowl, add butter and garlic to it and mix. Spread the mix in the rolls.
  • Set an air fryer basket in an instant pot. Place rolls in it. Close the lid and bake at 400F for 3 minutes.
  • Dish out the rolls and set them aside.
  • Now, add melted butter, diced onions to a clean Instant Pot. Saute at high for 5 minutes. Stir it a bit.
  • Add ribeye steak, salt, black pepper, and chili flakes to it. Keep stirring until meat changes its color.
  • Finally, add the shredded provolone cheese to it. Mix it up and wait until the cheese melts.
  • Dish out the cheesy steaks, divide them over baked buns, and serve it with the dip you love!
 
 
 
 
 
 
 
 
The BIG LEBOWSKI COOKBOOK
 
aka “GOT ANY KAHLUA” ???
 
The COLLECTED RECIPES of The DUDE
 
“ABIDE in IT” !!!
AMAZON.com
 
A BRIEF HISTORY of The PHILLY CHEESE STEAK
 
The story of the Philly cheesesteak begins in the heart of Philadelphia, Pennsylvania, in the early 20th century. Legend has it that Pat Olivieri, a hot dog vendor, decided to try something new by grilling some thinly sliced beef on his grill for his own lunch. The aroma wafted through the air, enticing passersby with its irresistible sizzle. A taxi driver, drawn by the aroma, asked Pat to make him a sandwich with the mouthwatering meat. And just like that, the Philly cheesesteak was born. Sort of. The original sandwich made by Pat only had chopped beef and onions, no cheese.
 
As the popularity of this delectable creation spread, Pat Olivieri’s humble hot dog stand transformed into a bustling destination for locals and tourists alike. With each satisfied customer, the fame of the Philly cheesesteak grew, solidifying its status as a true culinary icon.
 
While sauteed onions have long been the traditional topping, the inclusion of peppers became popular as a customization among the newer vendors and restaurants offering the sandwich, adding a bit of Italian flair.
 
When you’re considering the true moment of the philly cheesesteak origin, you need to look at when someone added the cheese. The cheese wasn’t added until the 1940s when restaurant manager, “Cocky Joe” Lorenza at Pat’s King of Steaks added some provolone to the mix.
The key to an authentic Philly cheesesteak lies in the meat. Traditionally, thinly sliced rib-eye steak is used, known for its tender texture and rich flavor. The steak is cooked on a hot griddle, sizzling to perfection. The result is a juicy, flavorful filling that becomes the star of the sandwich. Today, the Philly cheesesteak meat can be found in various cuts and even chicken or vegetarian options, but the original recipe still holds a special place in the hearts of cheesesteak connoisseurs.
 
 
 
The ORIGINAL !!!
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PAT’S KING of STEAKS
The ORIGINAL PHILLY CHEESESTEAK
Created by Pat Oliveri in 1933
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GINO’S STEAKS
Down The Block from PAT’S
GINO’S STEAKS is One of PHILLY’S BEST
WHAT is a CHEESESTEAK
 

Meat

 

The meat traditionally used is thinly sliced Rib-Eye or top round, although other cuts of beef are also used. On a lightly oiled griddle at medium temperature, the steak slices are quickly browned and then scrambled into smaller pieces with a flat spatula. Slices of cheese are then placed over the meat, letting it melt, and then the roll is placed on top of the cheese. The mixture is then scooped up with a spatula and pressed into the roll, which is then cut in half.

 

Bread

In Philadelphia, cheesesteaks are invariably served on hoagie rolls. Among several brands, perhaps the most famous are Amoroso rolls; these rolls are long, soft, and slightly salted. One source writes that “a proper cheesesteak consists of provolone or Cheez Whiz slathered on an Amoroso roll and stuffed with thinly shaved grilled meat,” while a reader’s letter to an Indianapolis magazine, lamenting the unavailability of good cheesesteaks, wrote that “the mention of the Amoroso roll brought tears to my eyes.”  After commenting on the debates over types of cheese and “chopped steak or sliced”, Risk and Insurance magazine declared, “The only thing nearly everybody can agree on is that it all has to be piled onto a fresh, locally baked Amoroso roll.

 

Cheese

American cheese, provolone, and Cheez Whiz are the most commonly used cheeses or cheese products put on to the Philly cheesesteak.

White American cheese, along with provolone cheese, are the favorites due to their mild flavor and medium consistency. Some establishments melt the American cheese to achieve the creamy consistency, while others place slices over the meat, letting them melt slightly under the heat. Philadelphia Inquirer restaurant critic Craig LaBan says, “Provolone is for aficionados, extra-sharp for the most discriminating among them,” although LaBan was at the time new to the Philadelphia area, and sharp provolone is rarely found in cheesesteak shops, while mild provolone is common. Geno’s owner, Joey Vento, said, “We always recommend the Provolone. That’s the real cheese.”

Cheez Whiz, first marketed in 1952, was not yet available for the original 1930 version, but has spread in popularity. A 1986 New York Times article called Cheez Whiz “the sine qua non of cheesesteak connoisseurs.” In a 1985 interview, Pat Olivieri’s nephew Frank Olivieri said that he uses “the processed cheese spread familiar to millions of parents who prize speed and ease in fixing the children’s lunch for the same reason, because it is fast.” Cheez Whiz is “overwhelmingly the favorite” at Pat’s, outselling runner-up American by a ratio of eight or ten to one, while Geno’s claims to go through eight to ten cases of Cheez Whiz a day. 

 

 

 

 

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PAT’S KING of STEAKS
The PHILLY CHEESESTEAK was INVENTED HERE
by PAT OLIVIERI – 1933
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AMERICA’S FAVORITE DISHES
And SECRET RECIPES
AMAZON.com

 

 

 

Italian Christmas Feast of The Seven Fish Recipe Cookbook

The BEST ITALIAN COOKBOOK

For The ITALIAN CHRISTMAS

FEAST of The SEVEN FISHES

For CHRISTMAS 2022

mrnewyorkny_5THE FEAST of THE 7 FISH

THE FEAST of THE 7 FISH

by Daniel Bellino-Zwicke



La VIGILIA   

The Feast of The 7 Fish

    My Aunt Helen used to make the famous Italian Christmas Eve Dinner, “The Feast of 7 Fishes,” The 7 Fish of the Seven Sacraments. I know she made it because I used to hear her talking about it when I was a little kid. Although I shared many wonderful meals with my dear Aunt Helen, I never had the pleasure of having the famous Christmas Eve Dinner “La Vigilia” Feast of Seven Fish with her. We always had Christmas Eve dinner with the immediate family and Aunt Helen had the Christmas Eve with her brother and sister and other family members. Aunt Helen was born in Salerno, Italy and was my Uncle Franks (1 of my Mother’s 3 brothers) better half. So for our Christmas Dinner my mother would make an Antipasto of Salami, Provolone, Peppers, and Olives, followed by Baked Ziti and a Baked Ham studded with cloves and Pineapple rings.

The first time I ever had the mystical dinner was about 12 years ago with my cousin Joe, his family and my girlfriend Duyen. 


We had been talking about this famous Italian Feast a few weeks previous, and were thinking of making it. Joe told me he wanted to have the Christmas Eve Meal of The Feast of The 7 Fishes, known in Italy as La Viglia (The Vigil) or “La Festa Dei Sette Pesci,” which is also known in Italian-America as The Feast of The 7 Fish, that signify the 7 Sacraments. Now, how’s all that for a mouthful?

 


This Dinner, La Viglia originated in Southern Italy, especially in and around the environs of Napoli. The Feast of The 7 Fish is a Southern Italian tradition that does not exist in the rest of Italy, it is of the South. La Viglia, or “The Feast of the Seven Fishes” as it is known to Italian-Americans commemorates the waiting (Vigil) of the Baby Jesus to be Born at Midnight and the Seven Fish represent the Seven Sacraments of the Roman Catholic Church. Some also believe that the Seven Fish might signify the 7 Days of Creation, or The Seven Deadly Sins, but most believe the 7 Fish pertain to the Seven Sacraments.

 So Joe asked me if I wanted to make this festive and all important dinner, to perform the ceremony. He didn’t need to ask twice. I had never made it before and was dying to do so. For a long time I had yearned to partake in this celebrated old Southern Italian Ritual, and this was my chance. Naturally I was excited, so was Joe. 


The anticipation of the Great Feast to come was of happy expectations and excitement.

 And what for the menu? I know Aunt Helen made Bacala, Shrimp Oreganata, Mussels, Baked Clams, Calamari, Octopus, and eel, all much Loved Southern Italian (especially Napoli and Sicily) Creatures of the Sea. We decided which fish we wanted and how to cook each one. Much thought and planning went into the menu and its execution. Joe wanted; Langoustines, Lobster, and Bacala. Alexandra asked if I would make Stuffed Calamari. We also decided on Shrimp Cocktail, Baked Clams Oreganata, and Cozze al Posillipo. The menu was set. Duyen helped me with the Calamari which we stuffed with Shrimp, parsley, breadcrumbs, and Peas. We braised the Calamari with tomato, White Wine, and herbs, and if I must say so myself, the Calamari came out superbly. The Stuffed Calamari were a lot of work to make, but well worth the effort as they were a huge hit with all. The Macari boys, Joey, Edward, and Tommy, as well as sister Gabriella, Alex, Joe, Duyen, Jose and Sergio from Barcelona were all in attendance.

 The Mussels Posillipo were cooked with garlic, white wine, parsley, and tomato. The sauce is great to dip your bread into. This dish was one of my mother’s favorites back in the days when few Americans other than those of Italian origins ever ate these wonderful little bivalves. Now-a-days every-body does. As a young boy I remember my mother sending me to Bella Pizza in East Rutherford to get an order of them for her. She always gave me a few and I have Loved them ever since.

 Joe helped me to cook the Langoustines. They are hard to find and I had to order a ten-pound box from Silvano in order to get them. 


The best way to cook langoustines is to split them in half and sauté them on each side in olive oil with a little butter and garlic. We served the Langoustines the same way as Silvano does as we feel his recipe is the best and everybody loves them that way. The Langoustines are served with a salad of thinly shaved fennel and celery dressed in olive oil and lemon with some split cherry tomatoes. Absolutely delicious!!!

 The Lobsters we prepared the best way possible, the New England way, steamed and served simply with drawn butter and lemon wedges. There’s nothing better on Earth, well except for Sunday Sauce of course.

  


Well, that Christmas Eve Dinner The Feast of Seven Fishes was quite a wonderful experience. It was a huge success but quite a bit too much work and actually, too much food, everyone was kind of full already by the fifth fish. The following year we decided on incorporating the Seven Fish into three courses instead of seven separate ones as it’s just too much, too much to eat and too much to cook, a lot of work, and who needs to work that hard on Christmas. It was a good decision. We still had 7 different fish, which is a must. Serving these 7 Fish in three courses was a good idea as it is much more manageable that way, both to cook and to eat.

    


On this Feast of The 7 Fish in “3 Courses” we decided to make the Stuffed Calamari, which I would not have chosen again because it was a lot of work, but it was Alex and Joe’s favorite and they said that it was a must. This was our Antipasto Course. Alexandra and her mom helped me, so the amount of work was cut down and divided into three, “A good thing.”

The stuffed calamari took care of two of the seven the shrimp that were stuffed into the squid.

  The second course (Primi) of Linguine Frutti de Mare consumed four of the Seven Fish required for the meal. It consisted of Mussels, Clams, Lobster, and Scallops cooked with garlic, oil, herbs, and just a touch of tomato.

    The seventh and final fish was fresh Cod that I roasted and served with a sweet and sour onion sauce (Bacala Fresca Agro Dolce). Everybody went bananas for it especially cousin Joe who raved at each and every dish I put down. It’s a pleasure cooking for Joe as his passion for eating and for the Italian American way of life, the food, the wine, the rituals. 


Joe truly Loves and savors the experience, so I always love to cook for him, Alexandra, their children, or just about anyone for who savors the experience so well. This goes the same for my cousin Anthony Bellino his wife Debbie and their three girls Chrissy, Danna, and Allison, along with all my close friends and family.

    It makes cooking a joy rather than a chore. When cooking for family or friends, you give two of life’s great gifts, a tasty Home-Cooked meal combined with a little bit of Love. Scratch that. “A whole lotta Love!”

    


If you don’t want to go so crazy, with 7 Fish as it’s quite an undertaking, you should try to do an odd numbers; 1, 3, 5, 7, 9, or 11. Three (3) is a Nice Number and Represents the Holy Trinity of The Father, Son, and Holy Ghost. Buon Natale!

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Excerpted from The FEAST of The 7 FISH “ITALIAN CHRISTMAS by Daniel Bellino “Z”




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mrnewyorkny_5THE FEAST of THE 7 FISH  

 
The FEAST of THE 7 FISH 

Available

in Paperback

and Kindle 






As Italians we all took part in the great fish meals we would have growing up 
and even in our adult years. Just the cover of this book brought back so many memories to our family . My girls had ideas that they knew exactly who to send 
this book to. There was great joy over this gift to my son-in-law. He does such a great job on Christmas Eve with all his great gourmet fish meals. God Bless him 
for his labor of love!!!!!




The Feast of The 7 Fish? It’s the Great Italian Christmas Eve Feast that’s the 
most important and elaborate Italian meal of the year. The Feast is Mythical 
and Magical .. Maybe you’ve heard of it, maybe not. Like me, you nay have 
heard and been enamored of it and always wanted to make it yourself but 
didn’t know how to go about it. Well, now you need not let that stop you 
any longer. 

Daniel Bellino Zwicke has written a wonderful book on the subject 
“The Feast of The 7 Fish” Italian Christmas Eve Feast. The book has everything you’ll need to finally partake in this awesome Italian Ritual, including fabulous recipes and great advice. I bought this book a few weeks before Christmas last 
year. I studied it, bought the fish, and made it with a little help from one of my cousins. The meal was a huge hit, everyone Loved it. I couldn’t have done it 
without this book, so I’ll impart what I knew through experience. If you want 
to make this great Italian Christmas Fish Feast, get this book, it awesome, 
and it’ll guide you threw the meal, and not only for Christmas, but you can 
use these wonderful fish recipes the whole year through. Get it!




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Positano-BOOK-Cover

POSITANO

The AMALFI COAST

TRAVEL GUIDE – COOKBOOK

AMAZON.com

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Feast of 7 Fish 

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Best Ever Pasta With Ragu Bolognese Recipe by Bellino
GINO D’ACAMPO
 
And His RAGU BOLOGNESE
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Northern Italy
 
BOLOGNA GENOA VENICE
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RAGU BOLOGNESE 
 
Perfect Recipe
 
 
 
 
 
Anna Maria & Gino eat her Pasta with Ragu Bolognese
 
 
Two great Recipes for Ragu Bolognese. Anna Maria Mannari at Trattoria Anna Maria. Anna Maria is 
The Ragu Queen of Bologna. Her recipe starts at minute 1:45 of this video.
 
Gino’s Recipe starts at minute 7:00 …
and Gino’s recipe that he was taught to by his grandfather.
 
 
 
 
GINO Makes TAGLIATELLE BOLOGNESE
 
RECIPE From His NONNO
 
 
 
 
The RAGU BOLGONESE COOKBOOK
 
SECRET RECIPE
 
The WORLDS BEST BOLGONESE
AMAZON.com
 
Daniel Bellino “Z” is considered The King of Bolognese in America. His famous
Ragu alla Bolognese was Voted The Best in America from The Journal of Italian Food Wine
and Travel Magazine in 1998. Hundreds of Thousands of adoring fans have eaten Daniel’s famed
Pasta with Bolgonese Sauce. And now you can eat it too.
 
For years Daniel kept his Recipe a Secret. But now, Daniel decided to share this amazing recipe with all the people of the World, with his publication of The Ragu Bolognese Cookbook – Secret Recipe, and more, by Daniel Bellino “Z” aka “Danny Bolognese” There are many other wonderful recipes and stories by Daniel, and of course his famous recipe for Pasta w/ Ragu Bolognese, considered on of the Tastiest Dishes in the World. Daniel says, it’s very easy to make, all you need is a great recipe (like his), use the best ingredients, follow and execute the directions, and you can make it too. It’s a great thing to know, as it taste oh so good. And when you make it for friends and family, they will love you all the more, for making it for them. 

Pasta with Ragu Bolognese all Danny, “The Tastiets Dish in The World” !!!  Make it!