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.
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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
 
in
 
GRANDMA BELLINO’S ITALIAN COOKBOOK
 
RECIPES FROM MY SICILIAN GRANDMOTHER
 
by Daniel Bellino “Z”
 
 
 
 
 
ONE LEAST PICTURE of AL
 
 
Al Pacino
 
as 
 
Bobby Deerfield
 
1977
 
 
HE’S a HANDSOME FRIGGIN DEVIL
 
ISN’T HE ???
 
 
 
ALSO by DANIEL
His # BEST SELLING
SUNDAY SAUCE
01ff9-sunday-saucesmall1
 

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
.
.
 
 
 
 SUNDAY SAUCE 
.
.
 
 
 

SEGRETO ITALIANO SECRET ITALIAN RECIPES Has Arrived

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

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
in
Daniel Bellino’s
SUNDAY SAUCE

When Italian-AMericans Cook

CLICK HERE !

SEGRETO ITALIANO Secret Recipes & Favorite Italian Dishes

My New Forthcoming Book  … Just finished the cover. August 2014 Publishing Release

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

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

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Sunday Sauce # 1 BEST SELLER

SUNDAY SAUCE Available on Amazon.com .. Click Book

CLICK HERE!

SUNDAY SAUCE  # 1 BEST SELLER ITALIAN COOKBOOKS … AMAZON KINDLE

SUNDAY SAUCE   –  When Italian-Americans Cook  by Daniel Bellino-Zwicke

                                                   

 

How To Make Sunday Sauce

 
 
LEARN HOW TO MAKE SUNDAY SAUCE
alla CLEMENZA
ITALIAN GRAVY
 
 
CLICK HERE !
1. GET A COPY of SUNDAY SAUCE
WHEN ITALIAN AMERICANS COOK
by DANIEL BELLINO ZWICKE
 
CLEMENZA’S SUNDAY SAUCE RECIPE
Is In THERE .. IT’S AVAILABLE
on AMAZON.com .. Juts CLICK LINK ABOVE ..
“THAT’S STEP 1 .. FINITO !!!”
 
 
2. GO To YOUR LOCAL PORK STORE and or GROCERY STORE
For SAUSAGES, Gorund Beef, Veal, Pork, etc., BRACIOLE,
OOLIVE OIL, TOMATOES, PASTA, etc..
 
 
CLICK HERE !
 
3. ASSEMBLE INGREDIENTS, POTS and EVERYTHING
YOU NEED To MAKE The “SAUCE”
 
 
.
.
4.  SAUTE GARLIC & MINCED ONIONS in OLIVE In 
A LARGE POT.  ADD TOMATOES.
 
 
 
5.  BROWN BRACIOLE, THEN ADD To POT With TOMATOES ..
 
.
6.  IF USING PORK RIBS or PORK NECK, BROWN COMPLETELY
THEN ADD TO POT with TOMATOES .. If NOT, SKIP THIS STEP.
 
 
7.  LET SAUCE With THE MEATS (Except MEATBALLS)
SIMMER At VERY LOW HEAT For 1 HOUR.
.
.
 
 
 
8.  BROWN SAUSAGES THEN ADD To SAUCE.
CONTINUE SIMMERING.
 
 
 
9.  AFTER YOU ADD The SAUSAGES TO SAUCE, MAKE THE MEATBALLS
by MIXING GROUND BEEF, PORK & VEAL with SALT, PEPPER, GARLIC,
FRESH PARSLEY, and GRATED CHEESE. FORM INTO MEATBALLS.
 
10.  PLACE MEATBALLS in a LIGHTLY OIL PAN and SLOWLY COOK in A
350  DEGREE OVEN For 15 MINUTES.
 
 
.
11.  REMOVE MEATBALLS FROM OVEN and PLACE in POT 
With SAUCE. The SAUCE SHOULD HAVE BEEN SLOWLY COOKING 
With THE BRACIOLE and OTHER MEATS For 2 1/2 HOURS by Now.
 
YOU Will JUST COOK The MEATBALLS in THE SAUCE For 15 
MINUTES on VERY LOW HEAT. BE CAREFUL WHEN
STIRRING NOT To BREAK MEATBALLS.
 
WHEN THE MEATBALLS HAVE COOKED In THE SAUCE
FOR 15 MINUTES, The “SAUCE” IS DONE.
 
12.  COOK RIGATONI or WHCICHEVER 
MACCHERONI YOU LIKE and SERVE
WITH THe “GRAVY”
 
PASS GRATED CHEESE
and
BUON APPETITO !!!
 
 
 
SUNDAY SAUCE 
Is AVAILABLE in PAPERBACK
And KINDLE on AMAZON.com
 
 
CLICK HERE !
Click Here !
 
 
 
Screenshot 2022-06-24 2.10.22 PM
CLEMENZA
“DON’T FORGET The CANNOLIS”
 
 
Screenshot 2022-06-13 8.33.28 PM
SUNDAY SAUCE
alla CLEMENZA