RECIPE

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

America’s Best Pasta Bolognese – Recipe by Danny Bolognese

Daniel Bellino

aka “DANNY BOLOGNESE”

Making another batch of Bolognese

“The WORLDS BEST RAGU BOLOGNESE”

The RAGU BOLOGNESE

SECRET RECIPES

“BEST BOLOGNESE in AMERICA”

Daniel Bellino Z

aka – DANNY BOLOGNESE

AMAZON.com

RAGU BOLOGNESE

The Journal of Italian Food Wine & Travel once wrote about Daniel Bellino and his famed Ragu Bolognese, “Daniel makes the best Ragu Bolognese in the country. We just love it.” Journal of Italian Food Wine & Travel – May 1998 .. We agree. It delicious. Daniel told us, he agonised over whether he should publish his famous recipe for Ragu Bolognese for some time, but finally relented in 2015, when he wrote and published his bestselling cookbook – The Ragu Bolognese Cookbook.

Daniel says that the dish is not hard to make, once you learn how to make it, but you do have to learn. And that’s just what his book The Ragu Bolognese Cookbook does. It teaches you the proper way to execute his wonderful recipe for Ragu Bolognese. And when you do, you can make the World’s most delicious pasta – Pasta Bolognese, no matter the pasta. In Bologna where the dish originates from. The Bolognese recommend homemade tagliatelle pasta. In fact they insist on it. But we can get around this. As long as you have a delicious, properly made ragu, you can pair it with almost any pasta, including the very famous match of Spaghetti Bolognese. Regardless of what the Bolognese might say, it really is a tasty match. People have proven this by the millions. Ragu Bolognese is also quite wonderful when it dresses Rigatoni, Cavatappi, or Fussilli past. The key is the properly made Bolognese sauce, made with Daniel Bellino’s recipe from The Ragu Bolognese Cookbook, which also includes many other recipes, including : Lasagna, Marinara, Tomato Sauce, and much more. It’s really a wonderful cookbook, and sure to please.

“BEST BOLOGNESE EVER” !!!

“YOU GOTTA GET BOLOGNESE”

The RAGU BOLOGNESE COOKBOOK

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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.

The Feast of The Seven Fish Italian Christmas Cookbook Recipes – Daniel Bellino

The FEAST of The 7 FISH

“ITALIAN CHRISTMAS”

AMAZON.com

La FAMIGLIA

“La VIGILIA”

The FEAST of The 7 FISH. “ITALIAN CHRISTMAS”

Daniel Bellino-Zwicke is the author of

The Feast of The 7 Fish, a popular cookbook celebrating the Italian-American Christmas Eve tradition. The book features recipes, stories, and instructions for preparing the multi-course seafood meal, often called La Vigilia.

About Daniel Bellino-Zwicke:

He is a long-time Italian food and wine professional from New York.

He has worked as a chef, wine director, and managing partner at various restaurants, including
Bar Cichetti

, which he founded.
Bellino-Zwicke has authored several best-selling Italian cookbooks, including Sunday Sauce, Ragu Bolognese Cookbook, and Positano The Amalfi Coast Cookbook.
He often writes about Italian-American cuisine and culture, incorporating personal stories and travel experiences.
About the book, The Feast of The 7 Fish:

The book serves as both a cookbook and a cultural guide to the traditional meal.

It provides historical context for the Southern Italian and Italian-American Christmas Eve feast.
The recipes include traditional dishes such as Baked Clams Oreganta, Seafood Salad, Linguine with Clam Sauce, and Mussels Marinara.
The book aims to preserve and share the family tradition, which has often been passed down orally through generations.
The tradition of the Feast of the Seven Fishes:
Origin: It is an Italian-American tradition that evolved from the Catholic practice of abstaining from meat on the eve of holy days. While fish-centric meals are common in Southern Italy, the specific “seven fishes” tradition is largely an American development.

Symbolism: The number seven can symbolize various things, including the seven sacraments of the Catholic Church, the seven hills of Rome, or the seven days of creation.
The meal: It is a multi-course dinner featuring a variety of seafood, which can include baccalà (salt cod), calamari, clams, mussels, and eel. The specific dishes often vary by region and family tradition.