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LEARN HOW to Make Dolly Sinatra MEATBALLS
and SUNDAY SAUCE GRAVY alla SINATRA
WHEN ITALIAN-AMERICANS COOK
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I still remember Mommy tying up the Braciole with cord as I watched fascinated by the act. Little did I realize how monumental these actions were in our world, the World of Italian-America, the food and the culture. Braciole is epic in our world, and Meatballs even more so, as well as Sausages, Pasta, Gravy, Espresso, and Cannoli, they are all quite dear to us. And little did I know then as a young boy of just five, I would write of these thing one day. I’d write of Spaghetti, Meatballs, Marinara, Mussels, Artichokes, Sausages, Sunday Sauce Gravy, and mommy making the Braciole and Meatbballs. She’d have the butcher cut her slices of beef top-round that she’d season with salt, pepper, Parsley, Pignoli, and Pecorino. Then she’d roll them up jelly-roll style and before tying them with a string she’d brown them in olive oil that would start the sauce she’d braise them in. I watched intently, and someday I’d make Braciole of my own. Mommy would make the Braciole and cook in the tomato sauce. More often than not she’d make a whole pot of Gravy (aka Sunday Sauce) with these Braciole, Sausages, and Meatballs. This Sunday Sauce Gravy was usually made on Sunday or possibly the night before and we’d have just Spaghetti & Meatballs from this pot of Gravy on Saturday night, saving the rest to eat the next day on Sunday with everything else; Maccheroni with Gravy, the Sausage, Meatballs, and Braciole. And what a wonderful day it would be eating Braciole, Gravy and all the rest.
Yes, I still remember Mommy making the Braciole she learned from her mom, my maternal grandmother Giuseppina Salemi Bellino who was born in Lercara Freddi, Sicily. Nonna Giuseppina learned to make Braciole and regional Sicilian dishes from her mom, my great-grandmother who was a Salemi, and that’s all I know of her. Yes, the Braciole recipe goes back to her and to Nonna Giuseppina, and then to my mother Lucia and then on to me and my sister Barbara, and brother Michael. That’s our story on Braciole. Basta!
Excerpted from Daniel Bellino-Zwicke ‘s soon to be released MANGIA ITALIANO ..
by DANIEL BELLINO ZWICKE
Steak al Palermo
This Steak preparation from Palermo is the favorite way that Palermitani like to eat Steak when they are eating it, which is not all that often. Well not all that often 50 years ago or more when most of the population was quite poor. These days however, it’s a much different story, people have a little more money these days, and can afford a steak dinner every now and then. Though in the past few years with the world’s economy in a downturn, maybe they can’t afford steaks all that much once again. This is one reason that the cut of steak is usually cut from the rump or other cheaper cut of beef. In the recipe here however, we have you using Sirloin Steak, though more expensive, it’s tastier and more forgiving when cooking it. It will be tender, and not tough as a Rump Steak would be. The dish is almost like a Veal Milanese, a famed Northern Italian dish, Veal Milanese which is quite expensive. Besides it being marinated and that it’s beef instead of veal, though similar, the Steak Palmertiano is quite different than it’s much more expensive northern cousin.
Being in the Provencia di Palermo in Lercara Friddi, this dish was known to my Sicilian grandfather, who was so poor he only ate it a few times in his life. In America he could have it a bit more often, which was just once a year, cooked by his wife Giuseppina for Philipo’s Birthday as a special birthday treat. Make it and treat yourself as well every-now-and-then.
4 Sirloin Steaks, cut 1/3 of an inch thick
¼ cup Olive Oil, the Juice of 1 Lemon
3 cloves Garlic, peeled and sliced thin
1 bay Leaf
¼ cup chopped fresh Parsley
¼ teaspoon dry Sicilian Oregano
6 tablespoons red wine
1 cup Breadcrumbs
1 Lemon, cut in quarters
Get your butcher to cut you 4 Sirloin Steaks at a thickness of ¾ of an inch each, and have him pound the steaks flat.
Place olive oil, garlic, Lemon Juice, Oregano, wine, and half the fresh Parsley in a shallow glass baking dish and mix all together. Place the steaks in the marinade and let marinate for at least 3 or hours or overnight.
After the steaks have marinated, remove from marinade and shake off excess.
Coat steaks with breadcrumbs on both sides.
Put 8 tablespoons vegetable oil in a large frying pan that is big enough to cook two teaks at a time. Heat oil to high and add two of the steaks. Cook the steaks over medium-high heat for about 3 minutes. Turn steaks over and cook on second side for three minutes. Remove the two cooked steaks and place in a 200 degree oven on a plate or pan to keep warm.
Cook the other two steaks the same as the first two. When all four steaks are cooked, plate onto 4 plates and sprinkle on the remaining Parsley over the steaks.
Garnish each plate with a lemon wedge and serve steaks with a Mixed Green Salad, Potatoes, or whichever vegetable you like.
This Recipe was Excerpted from GRANDMA BELLINO’S ITALIAN COOKBOOK by Daniel Bellino Z – Reicpes from My Sicilian Nonna …
SICILIAN FRIED STEAKS
SICILIAN & Other Italian Recipes
by Daniel Bellino Z
MAKE EXTRA FRIED STEAKS
to Make STEAK SANDWICHES For LUNCH the Next Day
MANGIA BENE SEMPRE
Author DANIEL BELLINO-ZWICKE on Instagram @DanielBellinoZwicke
SAINT JOSEPHS DAY Dinner 2017 at CACIO VINO Restaurant in New York City.
Our SICILIAN-AMERICAN FOOD WINE & TRAVEL GROUP
Our Traditional SICLIAN MEAL for SAN GIUSEPPE :
MACCU ( Fava Bean Soup), SICILIAN PIZZA, Pasta con Sarde,
and PASTICCERIA SAN GIUSEPPE SFINCI
In MEMORY of OUR DEAR FRIEND
John Turturro with Opera Singer Vincent Titone
Cookbook Author Daniel Bellino-Zwicke
and Vincent Titone
at a Sicilian American Group Dinner
Grandma Bellino’s Italian Cookbook
RECIPES FROM MY SCILIAN NONNA
by Daniel Bellino “Z”
Favorite Recipes of Sicilian Dishes
My Latest Instagram Posts from BACK in THE DAY !!!
At My restaurant Venetian Wine Bar – BAR CICHETTI
The FIRST VENETIAN WINE BAR Ever in The UNITED STATES
Created by Me and My Partner Tom Taraci
Pictured Above Left to Right
Me & My Kitchen Crew, Me & Frankie Rayder,
My Buddy Raoul, Myself, and Matt Dillon
MY FAVORITE PLANE
I’ve flown all around the World on Boeing 747 ‘s , from ROME to PARIS, HONG KONG,
BANGKOK, RIO, VENICE and more … Many a good time flying around the world on these great Birds of The Sky .. They’re starting to disappear. I’ll sure Miss them when they’re gone .. I already do, as there aren’t many flying anymore …