Author: Daniel Bellino

Daniel Bellinohttp://thedannyreportdotcom.wordpress.comHello All ! I'm Daniel Bellino "Z" Best Selling Italian Cookbook Author and Publisher of Positano The Amalfi Coast ... I have traveled the World extensively and have been going to: Napoli, Capri, Positano, and The Amalfi Coast of Italy Since 1985 ... I live and write in New York's Greenwich Village. I am the Best Selling author of such Books as : SUNDAY SAUCE , The RAGU BOLOGNESE COOKOOK, The FEAST of The 7 FISH, and the soon to be released POSITANO - Capri The Amalfi Coast , a book that tells stories of Napoli, Capri and Psoitano, and is part Cookbook of Regional Dishes of the area, as well as being a Guide Book of this region of Italy. I have been a Restaurant and Wine Professional for more than 30 Years, and I Created America's 1st Ever Venetian Wine Bar (Bacaro) in 1997, in Bar Cichetti, where I was the Head Chef / Wine Director and Managing Partner.

My Trip Capri Positano Napoli The Amalfi Coast – Italy 2015

Lemon Grove, Villa Maria, Minori

My Breakfast Table Villa Maria

Photo Copyright 2015 Daniel Bellino Zwicke

My Daily Breakfast

Villa Maria Agroturismo is a beautiful Lemon Grove Farm in Minori Italy on the Amalfi Coast south of Positano and the town of Amalfi .. The owners Vincenzo Manzo and his wife Maria turned there lovely little farm in to an Agroturismo in 2000 .. An Agroturismo is a farm or vineyard in Italy where you stay on the property and have wonderful meals made from the products of the farm .. Villa Maria is primarily a Lemon Farm, but Vincenzo has Olive Trees (Olive Oil), Fruit Trees (Peaches, Pears, Apples), and Grapevines of which Vincenzo makes his own tasty white and red wine .. Yes he makes his own Olive Oil, Salami & Prosciutto from the pigs he keeps, as well as Eggs and Chicken from his poultry. So Vincenzo tends to the farm and makes Olive Oil, Wine, Salami, Fruit Preserves, and his own Limoncello. Vincenzo’s wife Mari does the cooking with her sister for the most amazing Breakfast you’ve ever had in your life and fabulous 4 Coruse Dinners every evening on the terrace. Villa Maria is a very special place that everyone who makes it there falls in love with the place, with Maria & Vincenzo as well.

Antipasto Misti

My First Lunch at Villa Maria

Pacceri al Vongole

Me & My Buddy Vincenzo – Villa Maria

View of Minori from Villa Maria

The BREAKFAST TABLE

Overlooking the town of MINORI and The MALFI COAST Below

Minori e Mare

Walking down to town in the morning from Villa Maria to Minori town center.

My Favorite Lemonade Stand .. Capri

View of Marina Grande

from Anacapri … Capri Italy

with Sorrento in The Distance

Photo COPYRIGHT 2015 Daniel Bellino Zwicke

da Gaetano

“A Great Little Pizzeria near The Porto Capuana and Church

of Santa Caterina Formiello”

Napoli, Italy

Great Pizza

da Gaetano

Porto Capuana , Napoli

Santa Caterina Formiello

Napoli

“I Love This Church”

One of My Favorites in The World

To SEE More on Santa Caterina Formiello … Click

FRESCO SANTA CATERINA FORMIELLO

Santa Maria Assunta

SANTA MARIA ASSUNTA

Click for More Historical NAPOLI

Market, Napoli

Playing Cards

Mens Social Club, Sorrento

MINORI

Restorante Da Vincenzo, Positano

Lunch at Da Vincenzo … Positano

My Favorite Restaurant in POSITANO . Been Eating there Since June 1985

Casa Albertino … Positano

One of my Favorite Hotels in The World !

Social Club Sorrento

FIAT 500 CINQUACENTO

Villa Maria Terrazzo at Sunset

Secret Bolognese !!!

COOKING ITALIAN

GREATEST HITS COOKBOOK

Recipes From My Sicilian Nonna

.At The Piazza in RAVELLO

Villa Cimbrone

RAVELLO, ITALY

Villa Cimbrone is absolutely Gorgeous and well worth the time to Visit when in RAVELLO. “I just LOVED IT” !!! The view from the Terrace of Infinity is Spectacular, and you can have a glass of wine or cocktail at the bar below. It’s great fun.

Walking down to Marina Picola Capri from bus-stop at Due Golfi

At Marina Picola looking toward The Faraglioni Rocks , CAPRI , Italy

The BADASS COOKBOOK

I’m Proud to Anncounce the publication of my latest cookbook,

The BADASS COOKBOOK …. Awesomely Badass Recipes

You Don’t Have to Be a Badass to Use it, The RECIPES ALREADY ARE

I had a lot of Fun writing this one .. As most of you know, I primarily write Italian Cookbooks .. This is my second forray into non-Italian Cookbooks and into the World of American Cooking and America’s Favorite Foods of which this book, The BADASS COOKBOOK has the Best of The Best of America’s Favorite Dishes … Dishes Like Fried Chicken, BBQ SPARE RIBS, Bobe Sucking BBQ Sauce, The Worlds Best Potato Salad, Blue Ribbon Meatloaf, Cowboy Chili, Badass Barbecued Chicken, New England Clam Bake, Sloppy Joes, Badass Guacamole, and Much More … It’s all in The Badass Cookbook, including The Best Chocolate Chips Ever and How to Cook The Perfect STEAK …

THE BADASS COOKBOOK is Available in PAPERBACK & KINDLE Editions on AMAZON.com

RAGU BOLOGNESE The SECRET RECIPE – Just Published

I’m proud to announce the Release of my latest Book RAGU BOLOGNESE

– The Secret Recipe and More …

You’ll See DANNY BOLOGNESE as The Author

That’s Me !!!

My Nickname I Was Given

as a Result of My FAMOUS BOLOGNESE

The Recipe was Kept Secret for Years

Now You Can Get It My New Cookbook

RAGU BOLOGNESE The SECRET RECIPE

and More …

Available in Paperback and Kindle

on AMAZON.com

Thank You All,

Daniel

The Publication of Grandma Bellino ‘s Italian Cookbook

Publication of GRANDMA BELLINO ‘S ITALIAN COOKBOOK

RECIPES FROM MY SICILIAN GRANDMOTHER

Available on Amazon Kindle .. Available in paperback July 31, 2015

Ladies and Gentlemen, Hello! I am pleased to announce the publication of my latest book, Grandma Bellino’s Italian Cookbook – Recipes From My Sicilian Grandmother .. It is now out and available on Amazon Kindle, and will be available next week in Paperback , publication Friday July 31, 2015 .. It’s been a labor of love to get this one out. Well, they’re (my books) all a labor of love, and this one is no exception. The book is comprised of recipes from my Sicilian Grandmother Giuseppina Bellino who left Lercara Friddi Sicily with her husband Philipo (my maternal Grandfather) in 1904 for the shores of New York and a new a better life in America .. My maternal grandparents Philipo and Giuseppina settled in in the Yorkville section of Manhattan and lived and worked there for a few years before moving to the Italian enclave of Lodi, New Jersey where my grandfather Philipo set up a shoemaker shop on Main Street in Lodi .. My grandfather worked hard and he and his wife Giuseppina had five children; my mother Lucia, her sister Lilly, and their three brothers Frank, Tony, and James .. My grandfather worked hard, but never made much money .. Often times their low earnings reflected in the family meals which where heavy on Soups and Pasta, and not all that much meat or fish on its own, never-the-less the Bellino’s had a good healthy life .. My grandmother had wonderful recipes from back in Lercara Friddi, and she made friends in Lodi with women who came from Abruzzo, Napoli, Lazio, and Calabria and had regional recipes of their own. The ladies became friends and talked about and swapped the local recipes, so although this book is made mostly of Sicilian recipes from Giuseppina, there are Neapolitan recipes and one from Calabria, and Abruzzo as well. There are also recipes from Giuseppina’s offspring and grandchildren like myself, my cousin Tony and my sister Barbara. The dishes and recipes in this book are filled and come from love, and do hope that people will cook and enjoy this eclectic collection of Sicilian and other italian recipes, some that are popular and well known, along with others that are rarer and less well know, yet wonderful never-the-less. I sincerely hope you all enjoy Grandma Bellino’s Italian (Sicilian) Cookbook, the stories and recipes within.

Daniel

The BELLINO ‘S

Fillipo, Lucia, Tony, Giuseppina

My mother’s sister Lilly and Brothers James

and Frank are not in this picture.

Lodi, New Jersey

1941

SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK

by Daniel Bellino – Zwicke

My Nonno

Fillipo Bellino

about 1900

The COUNTRYSIDE

Outside Lercara Friddi

Screen Shot 2017-11-10 at 2.41.17 PM.png

The DUOMO

SANTA MARIA d’ NEVE

The DUOMO

SANTA MARIA d’ NEVE

LERCARA FRIDDI

Friends at Cafe Glamor

Lercara Friddi

Un CANNOLO

At a Bakery in LERCARA FRIDDI

Man in Lercara Friddi

2017

PIAZZA ROMA

LERCARA FRIDDI

SICILIA

Screen Shot 2017-11-10 at 2.30.18 PM.png

Maria Salemi

ANTICA FOCACCERIA S. FRANCESCO

PALERMO

The most famous place to eat in PALERMO. Signature Dish is PANE MILZA

which is a Sandwich made of Beef Spleen, Ricotta and Caciocavallo Cheese

on a Sesame Roll. The ARANCINI (Rice Balls) and PANELLE are great as well.

This place is a “MUST DO” when in Palermo.

The “BIG GUY”

Cafe Glamor

Piazza del Duomo

LERCARA FRIDDI

My SICILIAN HAT , Vacation Journal , and a Wrapped ARANCINI

for Bus Ride from CANTANIA to PALERMO

at the CAFE by The BUS STATION in CATANIA

“They had tasty GELATO , Cannoli , and awesome ARANCINI at this Cafe.”

MALANZANE PARMIGIANO

My first Lunch at VILLA DAFNE AGRITURISMO , ALIA , SICILY

SOPHIA LOREN

The RAGU BOLOGNESE COOKBOOK

by Daniel Bellino “Z”

PIAZZA SINATRA

AGRIGENTO

How to Make a NEGRONI

NEGRONI

The Negroni? A question? A question to some? Most of America probably. Many so-called sophisticates have been drinking this “The Negroni” quite a bit in the past 4 years or so. The truly sophisticated, worldly folks have known about them far longer. Me? I’ve been drinking this great Italian-Cocktail for some 28 years now. Yes, I’ve been drinking Negroni’s ever since my first at a Bar in la Bella Roma back in the Summer of 1985. Rome, “The Eternal City” is where I had my first, on that marvelous first trip to Bella Italia. I was quite a young man, and that trip was completely magical, discovering real Italian “Italian Food” for the very first time, I had my first true Bolognese, Spaghetti Carbonara, Coda di Vacinara, Bucatini Amatriciana, Gelato, and a true Italian Espresso, “Oh Bliss!” Yes it was. I saw The Sistine Chapel, Michelangelo’s Moses at San Pietro en Vincole (Saint Peter in Chains), I saw the Coliseum, The Roman Forum, The Duomo in Florence, Venice and The Grand Canal, Positano, Capri, Napoli, and so much more. Yes the trip was magical. It was magical hanging out at a Bar in the Piazza Popolo drinking my first Campari, and that first of a thousand Negroni’s, or more. Many American’s are just discovering its charms, “me and the Negroni,” we go way back; in Rome, Venice, , Positano, Capri, Verona, Bologna, I’ve had Negroni’s all over. And many in New York in restaurants and bars all over Manhattan, and Staten Island where I drink some of the best Negroni’s I’ve ever had, certainly in New York, at my buddy Pat Parotta’s house in Staten Island.

Pat pours an awesome Negroni, better than any bartender in the city. He makes them with love and when I go to one of his wonderful little dinner parties, that’s the first thing I have. It’s tradition for us now. Leaving my house in Greenwich Village,
I hop on the 1 Train and take it down to the Battery to the Staten Island Ferry
Terminal. I hop on the ferry, ride across New York Harbor, passing the gorgeous
Lady Liberty (The Statue of Liberty) along the way. I get off the ferry.

Pat picks me up at the terminal on the Staten Island side. We go to house, and I’m not through the door two minutes and he’s mixing up a nice one. A Negroni that is!

Well 2 that is, one for me, and a Negroni for himself. We drink great Italian Wine at those dinner parties, and some of Pat’s tasty food. But we always start it off with
our ritualistic Negroni’s alla Patty “P” and you should too.

THE NEGRONIBasic Recipe:

1 ounce Campari

1 ounce Sweet Vermouth

1 ounce Gin

Ice

Orange

1. Fill a Rocks-Glass or Highball Glass with Ice.

2) Add Campari, Sweet Vermouth, and Gin.

3) Stir ingredients. Garnish with a piece of Orange Peel or slice of Orange.

Note: Orsen Wells after discovering the Negroni while writing a screenplay in Rome, wrote in a correspondence back home thathe had discovered a delightful Italian Cocktail, “The Negroni.” Welles stated, “It is made of Bitter Campari which is good for the liver, and of Gin which is bad. The two balance each other out.”

“NEGRONI” T-SHIRT

photo Daniel Bellino-Zwicke

THEBELLINO NEGRONI

For me, this is the Perfect Negroni. The basic Negroni recipe calls for 3 equal
parts(1 oz.) each of Camapari, Sweet Vermouth, and Gin in a glass filled with
ice, and garnished with an Orange Peel. For the most perfectly balanced Negroni, I put in slightly less Campari (3/4 oz.), ¾ ounce of Gin, a little moreSweet Vermouth with 1 ¼ ounces, over Ice,
add a tiny spalsh of Club Soda
and Garnish with a good size piece of Orange. Voila! The Perfect Negroni. Enjoy!

THE NEGRONI is Excerpted From Daniel Bellino-Zwicke ‘s SUNDAY SAUCE

CLICK HERE !

READ : “ITALIAN COCKTAILS in NEW YORK”

At theDannyReport.com

CAMPARI VINTAGE POSTER

FINE ART PRINT on CANVAS

CAMPARI

TEE SHIRT .

AL PACINO & ME

AL PACINO

and AGLIO OLIO

“SPAGHETTI THAT IS” !!!

SPAGHETTI AGLIO OLIO

alla AL

AL PACINO & AGLIO OLIO

Al Pacino and Aglio Olio
you ask? What about it? Well it’s just that Spaghetti Aglio Olio always reminds
me of that great fellow New Yorker Sicilian American, the one-and-only Al
Pacino from da Bronx. It’s not a big deal, just a wonderful little memory for
me. When I was the Wine Director at the famed Barbetta Restorante on Restaurant Row in New York’s Theater
District (where Al often performs on stage), Al Pacino used to come and eat
there every now and then. He never wanted anything to fancy, but something that
just about all true blooded Italian-American wants, and that dish is Spaghetti
Aglio Olio, plain and simple, yet it’s in
our blood. That’s what Al wanted
and that’s what we gave him, and Al loved it and you will too.

Recipe Excerpted

from

Grandma Bellino’s Cookbook

RECIPE

Spaghetti Aglio Olio

the Way AL Likes It !!!

“Al Pacino That Is”

Recipe Excerpted From Daniel Bellino’s Grandma Bellino’s Italian Cookbook

Note : Note, the recipe for Spaghetti Aglio Olio as Al Pacino likes it and as it’s written in Daniel Bellino’s Grandma Bellino’s Cookbook, encompasses Two-Recipes-In-One .. You have the Recipe for Spaghetti w/ Garlic Oil & Anchovies, and to make Spaghetti Aglio Olio the way AL Likes It, is by making this recipe, but ommitting the ANchovies to end up with Spaghetti Aglio Olio, just the way the Great Al Pacino likes it. Mangia Bene!

INGREDIENTS :

¼ cup best quality
Italian Olive Oil

6 cloves of Garlic,
peeled and minced

½ teaspoon
Red Pepper Flakes

6 Anchovy
Filets minced fine

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
Anchovies in a large frying pan and cook on medium heat for 2 minutes.

Add garlic 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 past is
finished cooking, quickly remove it from the heat and drain into a colander,
reserving about 4 tablespoons of the pasta cooking water to add to pasta sauce.

Add spaghetti back to
the pot it cooked in and drizzle on a little olive oil and mix. Pour the garlic
anchovy sauce and the reserved pasta water over the spaghetti with half the
chopped Parsley and mix well.

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

The GODFATHER

Micahel Corleone (Al Pacino), Captain McCloskey (Sterling Hayden),

and Sollozzo (Al Lettieri)

“GET THE VEAL. IT’S THE BEST in THE CITY”

MICHAEL NEVER ATE HIS SPAGHETTI AGLIO OLIO

BUT SOLLOZZO GOT HIS

MICHAEL GETS HIS REVENGE

GET THIS RECIPE AND MUCH MORE

GRANDMA BELLINO’S ITALIAN COOKBOOK

RECIPES FROM MY SICILIAN GRANDMOTHER

by Daniel Bellino “Z”

ONE LEAST PICTURE of AL

Al Pacino

Bobby Deerfield

1977

HE’S a HANDSOME FRIGGIN DEVIL

ISN’T HE ???

ALSO by DANIEL

His # BEST SELLING

SUNDAY SAUCE

MEATBALL PARM MONDAYS

The MEATBALL PARM

Meatball Parm Sandwich

The Meatball Parm Sandwich, as stated earlier, is one of thee Italian-American males most treasured of all things in his life. Things he needs to live a happy, normal, satisfying life, and an actual necessity for true Happiness. It’s right up there with Mom, Grandma, your Girl, wine, Sausages, and Sunday Sauce. “We ask not for much.”
No you do not have to be a Man or a Boy to eat one. Ladies and Girls eat them as well. It’s just that the male of the species happens to eat 5-times the amount that Italian-American females do. Not only that, but the male of the species holds Meatballs and Meatball Parms in much Greater Reverence, than do Italian females. They “Exalt” it, as the Meatball Parm, it deserves such adulation. The men and boys adore it and get quite excited at the prospect and act of eating one, the “Meatball Parm.” And the ladies who make them, know how much their boys love and cherish meatballs and the Meatball Parm Sandwich. Italian women want to please their men, their sons, so they make them tasty bowls of pasta, Sunday Sauce, Sausage & Peppers and Meatball Parm Sandwich when their men desire them. Yes, we don’t need much; friends, family, good food and wine, and we’re happy.
Yes it’s true, Italian-American ladies and girls like this thing called the Meatball Parm as well, but they don’t get quite as excited about this sandwich as do the men & boys do. You see, Meatball Parms are held quite dear to Italian men. Yes, it’s a guy thing, and more specifically, an “Italian Guy Thing.” Yes, Italian-American males have given the Meatball Parm Iconic Status within our lives and the realm of food. Why? We’re Italian, it’s as simple as that.
The Great Ritual of the Meatball Parm Monday and as it ties to the Sunday Sauce. You make the Meatballs for the Sauce, the Gravy. On Saturday you will buy all the meat; the Sausages and the rest of the ingredients for your Sunday Sauce (Gravy) to be made on Sunday. However, on Saturday you are already thinking about those Meatball Parms for Monday’s lunch.
Yes, we do Meatball Parms on Monday, following the previous days Sunday Sauce. You see, you have to think ahead. Every good Italian knows that when you go through all the effort and time it will take to make a pot of Sunday Sauce Gravy. You don’t just make it for Sunday’s consumption alone. No, that would be a waste of time to make just enough to eat on Sunday. Well, it wouldn’t be a waste of time, but your time will be better spent if you make more. It takes time, effort, energy, and work to make a Sunday Sauce, which of course is well worth the effort. You do not mind the work involved at all, for in the end, the “Rewards are Great.” A Sunday Sauce will yield, the beloved Sausages, Gravy, Braciole, succulent Ribs, and Meatballs for Monday’s Meatball Parms.
It does not really take much more time to make a larger quantity in order to have leftovers for the next day or two, and this is just what one wants to do, which is to keep the Sauce going, and going for another day, even two. And in those leftovers are the much Prized Meatballs for Monday’s Lunch of Meatball Parm Sandwiches. Yes, the men love and need Meatball Parms on Monday, for the ritual of the Meatball Parms on Monday is a Time-Honored tradition enjoyed by many. As the saying goes, “The Simple Pleasure of Life,” here it is quite apropos.
So, you see, on Saturday when one goes to buy the ingredients to make the Gravy, they automatically know to make sure they get enough ground meat to make plenty of Meatballs that will last the Sunday Supper as well as yielding numerous leftover Meatballs for Monday’s Meatball Parms. And there’s always assaults on the pot of dipping in and grabbing meatballs before you even sit down to the table. With Meatballs and Gravy, temptations are always great. Yes the men, methodically make sure that there are enough leftover meatballs for Monday’s lunch. When all are finished eating the great Sauce on Sunday, they set some Meatballs aside for the next days ritual of Meatball Sandwiches for lunch. These sandwiches will make any dreaded Monday so much better, that’s for sure.
And if there are leftover Sausages? On Tuesday one can make Spaghetti or Rigatoni with Sauce and Sausages, or even a Sausage Sandwich. Think ahead boys and girls, think of Monday and your Meatball Parm.

by DANIEL BELLINO-ZWICKE

Excerpted from SUNDAY SAUCE by Daniel Bellino Zwicke

Feast of The 7 Fish – Italian Christmas Cookbook

The FEAST of The 7 FISH

by Daniel Bellino-Zwicke

The FEAST of The 7 FISH

ITALIAN CHRISTMAS

AMAZON.com

Daniel Bellino-Zwicke’s book THE FEAST of The 7 FISH is getting a New Cover … The Feast of The 7 Fish, Italian Christmas by Daniel Bellino Zwicke is the # 1 Best Selling Book on Amazon of this genre of The Feast of Seven Fish Italian ritual Christmas Meal, known in Italy as La Vigilia or Feste di Sette Pesci ..

The Feast of The 7 Fish is a wonderful Italian Christmas Tradition wereby you sit down to a meal (Feast) of 7 different fishes that represent The 7 Sacraments of The Holy Roamn Catholic Church .. This is a wonderful old tradition of The South of Italy which has been carried on by many Italian-Americans with Southern Italian roots, in particular families whose ancestry is from Naples (Napoli) and its invirons of Benevento and Avelino, as well as those Americans with Sicilain roots in their ancestry.

Yes, some have caried on this great tradition. Some make seven fish for the feast while some may make Baccala for the main course, and maybe some Baked Clams or Stuffed Calamari for an apetizer (antipasto). Some may just make the Baccala or some other fish for the main course and no other fish. Some make the whole seven fish fish, and some even make up to 11 different fish, though this is a rare meal. And it’s perfectly fine to make just once fish, as long as you are having fish, you need not make a big elaborate meal but whatever you like, as long as you have a good time. And Daniel gives hints on how to make an easy seven fish feast without going through so much work, unless you really want to. It’s all up to you.

BAKED
CLAMS OREGANATA

Baked Clams are an All-Time Italian-American
favorite, and for good reason, they are tasty as can be. There are two
different styles of Baked Clams that we Italians love to eat, mostly at restaurants
but at home as well. The two most famous baked clam dishes are; Clams Casino
that have bacon, butter, garlic parsley, and minced Bell Peppers baked on top
and Baked Clams Oreganata. The Clams Casino are quite good, but we will include
the other Baked Clam dish, Baked Clams Oreganata for the Christmas Eve Fish
Dinner as they do not contain any meat.

INGREDIENTS:

2 dozen
Littleneck Clams

1 cup
Bread Crumbs

5 cloves
garlic, peeled and minced

3 tablespoons
dry Oregano

1/8 Olive
Oil

¾ cup
water

½ teaspoon
Black Pepper

2
tablespoons fresh parsley, washed, dried, and
minced fine

1.
Wash Clams in cold running water. Place in a large pot with water and 2 of the
garlic cloves. Turn heat on to high. When water comes to the boil, add clams
and cover pot. Let cook about 3 minutes, just until the clams start opening. We
do not want the clams to cook here, but just to open.

2.
Remove clams from pot and let cool, reserving the cooking juices.

3.
In a mixing bowl, add all remaining ingredients and stir to mix. When the clam
cooking liquid has cooled down, add little by little to breadcrumb mixture
which should already by slightly moist from the olive oil. Add clam broth a
little at a time. You want the breadcrumbs to be moist, but “Not Watery.”

4.
Pry the top half-shell of the clam off, leaving the calm in the bottom shell
and discarding the top shell. Place about 1 tablespoon of breadcrumb mixture
over each Clam covering them all completely with the bread-crumbs.

5.
Place the Clams on a sheet-pan and bake in a preheated 400 Degree oven for 6 or
7 minutes. Then place calms under a broiler for 20 to 30 seconds being careful
not to let the breadcrumbs burn. They can have a slight char but not burned.
The Clams are now ready for serving.

Note:
Two to three clams will be sufficient per person if serving the full Seven Fish
Dinner. If you are making this for another meal and serving as an appetizer, 5 to
7 clams is the preferred serving size. At a cocktail party, two clams per
person is good.

PS..
You can also make Mussels Oreganata in the same exact preparation, substituting
Mussels for the Clams.

SECRET ITALIAN RECIPES

SEGRETO ITALIANO

by Daniel Bellino-Zwicke

AMAZON.com

SUNDAY SAUCE

AMAZON.com

SEGRETO ITALIANO SECRET ITALIAN RECIPES Has Arrived

SEGRETO ITALIANO
Secret Recipes & Favorite Italian Dishes
by Daniel Bellino-Zwicke

SEGRET ITALIANO is Available on AMAOZN KINDLE and Soon to Published in Paperback

SEGRETO ITALIANO – Secret Italian Recipes & Favorite Dishes by DANIEL BELLINO-ZWICKE author of La TAVOLA, The FEAST of THE 7 FISH and # 1 BEST SELLER SUNDAY SAUCE – When Italian-Americans Cook …

OK, so you love Italian Food, “Yes?” Who doesn’t? You may not know how to cook, or maybe you do and want to add some Great Recipes to your repertoire. You may feel It’s high time you learned how to make an awesome Italian Pasta Sauce, “Hey, everyone should!” But, what kind; Tomato, Marinara, Bolognese? Or maybe you already have a number of recipes, but do you have recipes for; Clemenza’s Godfather Sunday Sauce or Danny Bolognese’s Ragu Bolognese? No, we didn’t think so! How about Gino’s Top-Secret Salsa Segrete from the beloved old New York Red-Sauce Joint “Gino’s of Capri?” Well, now it’s time for you to delve into SEGRETO ITALIANO and find rare and Secret Recipes, and learn how to make make Italian-America’s favorite dishes, dishes like; Cacciucco, Lucia’s Jersey Braciole, Uncle Pete’s Baked Rabbit, Jersey Shore Crab Sauce, or Serio Maccioni’s original recipe of the World Famous Pasta Primavera.
Segreto Italiano is a celebration of Italian Food and Italian-America and is filled with countless recipes and wonderful stories of Italian Food and culture, like only Daniel Bellino “Z” can tell. Delight in Daniel’s wonderful storytelling and savor the recipes, the wonderfully delicious dishes of Segreto Italiano. Now it’s time to “Mangia Bene Tutti”

LEARN HOW to MAKE GINO’S FAMOUS SALSA SEGRETE, CLEMENZA MOB WAR SUNDAY SAUCE and Other Secret and Rare Recipes in Daniel Bellino Ziwkce’s SEGRETO ITALIANO – Secret Italian Recipes & Favoirte Italian-American Dishes … MANGIA BENE !!!!

Mommy’s Stuffed Peppers

Stuffed Peppers alla Lucia

As I walked out of my apartment in Greenwich Village, something hit me. It was an unmistakeable smell … A smell and aromas that instantly brought me back to my youth and my mother cooking the dish. Yes I know that smell quite well and can easily identify. The smell? Why Stuffed Peppers of course! As the peppers roast, stuffed most likely with ground beed mixed with rice (to strecth-out the beef), garlic and grated Parmiggiano Reggiano with tomato sauce. Yes the smell is quite wonderful and when I remember as my mother cooked the dish often. Stuffed Peppers along with; Meatballs, Stuffed Artichokes, Meatlaof, Eggplant, Braciole, and Stuffed Shells were one of the main-stays of my mothers Italian roots repetoire. A dish I always loved, but releived as I walked out my door the other day, a dish, just like Stuffed Shells and Chicken Cacctiatore that are hardly ever eat these days. I pondered why, and decided there was no good reason and I have to remedy this little delema, and soon.

I haven’t had the dish in quite some time, and decided I must have it soon. I went to the supermarket and got all the ingredients,; the Green Bell Peppers, ground beef, a can of San Marzano Tomatoes, and rice. I bought the Grated Parmiggiano at Raffetto’s around the block and I was all set to go.

First things first, so I put the rice on to cook. I got a little tomato sauce going with garlic, olive oil, Pepperoncino, and the San Marzano’s, I chopped the Italian Parsely, onions, and Garlic for the stuffing, and got things ready.

I got 6 peppers that I would cut the tops off, then pull out the core inside.

So the rice had finished cooking and cooled down, and it was time to put in a mixing bowl with the ground beef, garlic, chopped onions, grated cheese, and parsley. Season with salt and Black Pepper, throw in one egg and mix with my hands till everything was well mixed, just they mommy did. The stuffing was ready to stuff into the peppers. Fill all the peppers with the beef mixture, top them with their tops, pot some tomato sauce in the casserole dish, place the peppers in there, and throw them in the oven. In a little more than an hour they’d be done.

I pot on some Sinatra and Louie Prima, cracked open a “Nice Bottle of Chianti,” as Anthony Hopkins would say, and waited for the Peppers to cook.

Now I was making my own again, and I’m sure some of the neighbors were jealous as I was the other day, smelling those tasty Stuffed Peppers one of my neighbors was making, but none would I have. Not that day anyway, but now, and time for others to be wanting and not me. I’m sorry I can’t feed everyone. Now anyone who knows me, knows that I love to cook and feed others. My friends, family, whoever, and this often do, of which many will attest to.

Well noone is coming today. I’m gonna eat a couple of these suckers today, and the rest I’ll leave in the frig and have 3 or 4 more meals of these babies during the week, Stuffed Peppers, Chianti, and Sinatra, “yes life is good at times,” times like these ….

Daniel Bellino-Zwicke

LUCIA’S STUFFED PEPPERS

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