Nonno Bellino
My Grandfather FILLIPO BELLINO
New York , New York 1904
Nonno Bellino
Mommy “Lucia”
Uncle Tony and Nonna Giuseppina
LODI , NEW JERSEY
about 1939
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RECIPES FROM MY SICILIAN NONNA
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Drinking Perfect BAROLO
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THREE GREAT BAROLO PRODUCERS
ELIO GRASSO , CAVALLOTTO , and ANDREA OBERTO
I had another tasty Barolo last night. Just one of so many hundreds over the years. Yes another tasty Barolo, I just love it. The Barolo in question was a bottle of BAROLO ANDREA OBERTO 2012.. All I can say is that I just sat back and enjoyed this wine after work one night with my friend Peter Mosconi. It was Peter’s and he brought it to the table. I took a sip and wow, I was flabbergasted, this wine was absolutely awesome.
Drinking Barolo is always a special treat, and this time proved to be one of those extra specail ones, for sometimes the experience is good, at other time disappointing, and as with this night and this particular Barolo, the Andrea Oberto Vintage 2012, everything was just great, and just about as good as it gets, the Barolo was absolutely perfect and as I told Peter, you can buy a much more expensive Barolo, like one from Giaccomo Conterno or one of the Mascarello’s, or similar high-priced Barolo and now matter if you spent $300 or $500 or whatever price you paid, it wouldn’t matter, the Barolo could not be better than the one we were drinking tonight (Monday June 26, 2017) at Monte’s Trattoria, there could be no Barolo better than this, for this particular Barolo (Andrea Oberto Barolo 2012) was absolutely perfect. It was a Text Book Barolo and perfectly in balance which says it all. It was full of flavor, the classic Barolo flavors, like ; Cherry Fruit flavors with some nice full Dark Chocolate notes, a twinge of Tar, Truffles, and Violets. This Barolo had the right amount of weight to it, with correct acid, tannin, and everything you expect from a great Barolo, it was all there. Well I don’t want to go on and on on this that and everything, but quite simply the wine was I must say again, perfect and as good as it gets, and was purely a Joy to Drink.
The MORAL of This Story is ; PERFECT BAROLO need Not Cost an ARM & a LEG !
BASTA !!!
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BAROLO
ANDREA OBERTO
2012
La MORRA
FABIO OBERTO and His DAD ANREA OBERTO
Enjoying some of their Fine BAROLO …
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SUNDAY SAUCE
When Italian-Americans Cook
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Elvis Presley and Frank Sinatra
TWO of MY FAVORITES
FRANK SINATRA with ELVIS PRESLEY
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Sinatra Wants His Sunday Sauce
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“I WANT MY SUNDAY SAUCE”
says a Young FRANCIS ALBERT SINATRA
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LEARN HOW to MAKE SUNDAY SAUCE alla SINATRA
RECIPE in SUNDAY SAUCE
by Daniel Bellino “Z”
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Check Out Bellino on Vino
Do YOU Like ITALIAN WINE ???
CHECK OUT DANIEL BELLINO
on BELLINO on VINO
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Happy Memorial Day 2017 My Instagram
INSTAGRAM @danielBELLINOzwicke
My INSTAGRAM @danielBellinoZwicke on May 30 MEMORIAL DAY 2017 .. Posted here is a remembrance of the great GREG ALLMAN of The ALLMAN BROTHERS BAND or sadly passed away the other day at the age of 69 … Greg Allman both part of the Country Rock Band The Allman Brothers and as a solo artist was a giant in the world of music. Being married to CHER at one point in his life didn’t hurt his popularity. But apart from that, I have been a huge fan of Greg’s his brother Duane Allman who died much too young (age 27), and their band ; The Allman Brothers … Greg & Duane Allman were pioneers of what would become to be know as Country Rock … The Alman Borthers Band is also a member of The ROCK & ROLL Hall of Fame … Anyway I was fortunate to see the Allman Brothers Band perform live twice, along with having the great pleasure to meet and shake Greg Allman ‘s hand one day when my friends and I were hanging out one night at the former New York souther foods restaurant Jezebel in Hells Kitchen. My Friends and I were having cocktails when we looked up to see none other then Mr. Greg Allman playing Jezebels Baby Grande Piano and sing Sweet Melissa unplugged. Greg also treated us to two more tunes that night and was so gracious as to get up from his table to shake our hands as we walked by his table and I waved to him as a way of saying thanks, Greg jumped up and extended his hand to shake mine. Wow, now that’s a gentleman. We will Miss You Mr. Greg Allman. Thanks for all the great music from; you, your Brother Duane and The Band. We’ll miss you. Daniel .
One of My FAVORITE ALBUMS EVER !!!
The ALLMAN BROTHERS LIVE at THE FILMORE EAST
Love the Way DUANE is CRACKING UP on The COVER
RIP DUANE ALLMAN .. RIP GREG ALLMAN and GOD BLESS
Also pictured here are pictures taken at my cousin Joe Macari’s vineyard Macari Vineyards in Mattituk, NY on the North Fork of Long Island. Pictured are a Black Pig, FABIO The BULL, some Cow and a Horse, a local Beach, ME, friend James Starace, and cousin Joe Macari, and some Macari Rose.
You see the video of My Cousin Joe Macari pouring us a Barrel Sample of his 2015 Malbec from Barrel … The wine is Friggin Awesome! “I kid you not.” My buddy Jimmy Starace and his wife Tanya went Nuts for it. It was that good. One of the best wines I’ve had all year, if not the best. And I’m not just saying it because Joe is my cousin. Joe, his son Joey, wife Alexandra, daughter Gabriella, and the whole family are very dedicated to make great quality wine. And they do. And I’m not just saying it because Joe is my cousin. If he didn’t make great wine, I just wouldn’t say anything. But with the fact that the Macari’s do make dam good wine, yes I will toot My Horn. Nuff said.
Also pictured is a picture I took at my local Supermarket in Greenwich Village of a jar of RAO’S MARINARA SAUCE and a picture of MARIO BATALI ‘S pasta sauce. I snapped the shot and posted it on Instagram with the Question, RAOS or MARIOS . with the answer of “NEITHER” !!! “I’d rather make My own SUNDAY SAUCE with the recipes in my book Sunday Sauce , WHEN ITALIAN-AMERICANS COOK .. Basta !
Sunday Sauce
by ME !!!
Daniel Bellino-Zwicke
Nuff Said !
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# 1 BEST SELLING ITALIAN COOKBOOK
SUNDAY SAUCE
My Book SUNDAY SAUCE has been The # 1 BEST SELLING ITALIAN COOKBOOK on
AMAZON KINDLE Longer than Any Other ITALIAN COOKBOOK for the PAST 3 YEARS
Longer than Any Cookbook by MARIO BATALI, LIDIA BASTIANICH,
GIADA DeLAURENTIS
or Any other ITALIAN COOKBOOK Author of all …
I’m Quite Proud of This Fact and would like to publicly Thank All My FANS out there ..
“So, Thank You to All My FANS and SUPPORTERS of SUNDAY SAUCE
and all my Books”
DANIEL
LOOK For MY LATEST BOOK
MANGIA ITALIANO
SOON to Be PUBLISHED
Thanks Again !
Daniel
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Great Sicilian in New York
Behind the Bar at NORMA GASTRONOMIA Sicilian Trattoria / Pizzeria
Espresso Machine, Berkel Meat Slicer, and Pizza Oven
Norma Gastronomia Siciliani is without question one of the best restaurants serving Sicilian Food in New York … There aren’t many, and Norma is not only among the best, it amy very well be the best .. These great feelings start the minute you walk through the door and you’re greeted by the affable owner / chef Salvatore who is an absolute gem .. His Sicilian dishes featuring Arancini (Rice Balls), Caponata, Sicilian Pizza & Pasta, Grilled Octopus and Stuffed Artichokes are as good as it gets .. My friends Carolina and Silvio narrowed it down what we would eat with the help and suggestions of Chef Salvatore .. When are antipasti of Carciofi Ripieno, Arancini con Ragu, Caponata, and Arancini Norma arrived with some tasty Focaccia I could tell just be looking at the food that it would be just perfect .. My eyes did not deceive me, and we were all quite pleased with the tastiness and authenticity of the dishes. We ordered a bottle of Cerasuolo di Vittoria / Gulfi 2015, and we were quite happy campers. The wine was excellent and went well with all our dishes. For our second course we ordered Timballo di Anelletti, Lasagna, and Pasta con Sarde. All of these dishes were wonderful as well.
Our gracious host Salvatore, besides sending us a complimentary bowl of Eggplant Caponata, also sent us 3 tasty little Cannoli for dessert.
We all thoroughly enjoyed our lunch at Norma. This cute little Sicilian Trattoria contains all 3 primary elements needed to make a great restaurant that it’s customers will fall in love with. The place should have a nice warm / pleasing ambiance that invites you. Needless to say, but it must be said, the food has to be very good, and you should be treated with warm friendly attentive service from the staff. Norma Gastronomia on 3rd Avenue in the Murray Hill section of Manhattan provides all three, and in spades. It is a wonderful litle Sicilian restaurant that I wish very well, as I’m hoping to be going there for years to come, and you will too. It’s that kind of place. Basta.
Daniel Bellino Zwicke
Our tasty ANTIPASTI MISTI at NORMA
Arancini Ragu, Cariofi Ripieno, Caponata, Arancini Norma
Our WINE
GULFI
CERASUOLO di VITTORIA 2015
30% FRAPATTO 70% NERO D’AVOLA
SICILIAN GRAPES
The wine was absolutely perfect with our lunch …
Timballo di Pasta con Sarde
at NORMA GASTRONOMIA SICILIANI
New York, NY
Owner / Chef SALVATORE
with Me Carolina & Silvio
Tuesday, May 2, 2017
A beautiful day in New York with friends.
Grandma Bellino’s Italian Cookbook
RECIPES FROM MY SICILIAN NONNA
by Daniel Bellino “Z”
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Pasta Lenticchie Recipe
PASTA LENTICCHIE
Pasta with Lentils
PASTA LENTICCHIE
Pasta with Lentils
Pasta Lenticchie is a standby
of many Italian American families, just as it’s sister soup, Zuppa di Lenticchie
(Lentil Soup). As is with many of the older Italian-American recipes that are
primarily from the south, including from; Sicily, Campania (around Naples),
Apulia, and Calabria, this is a dish of the poor (Cucina Povera), as all the
ingredients, other than the cheese are quite cheap. And for those families who
couldn’t afford cheese, they simply didn’t use it. They might use toasted
breadcrumbs instead, from some leftover bread. Nowadays just about anyone can
afford cheese, so we highly recommend you dressing your pasta with a drizzle of
Olive Oil and some grated Pecorino or Caciocavallo Cheese, it’s oh so tasty.
of many Italian American families, just as it’s sister soup, Zuppa di Lenticchie
(Lentil Soup). As is with many of the older Italian-American recipes that are
primarily from the south, including from; Sicily, Campania (around Naples),
Apulia, and Calabria, this is a dish of the poor (Cucina Povera), as all the
ingredients, other than the cheese are quite cheap. And for those families who
couldn’t afford cheese, they simply didn’t use it. They might use toasted
breadcrumbs instead, from some leftover bread. Nowadays just about anyone can
afford cheese, so we highly recommend you dressing your pasta with a drizzle of
Olive Oil and some grated Pecorino or Caciocavallo Cheese, it’s oh so tasty.
RECIPE
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8 ounce dry Lentils
8 tablespoons Olive Oil
1 medium Onion, peeled and minced fine
2 stalks Celery, washed and minced fine
5 cloves Garlic, peeled and minced fine
1 cup chopped San Marzano Plum Tomatoes
2 Chicken Bullion Cubes (optional)
1 Bay Leaf
1 – 10 ounce package frozen Spinach, thawed
1 pound Pasta; Gemelli, Small Shells, or Fusilli
grated Pecorino Romano, Parmigiano, or Grana
Place
¼ cup of olive oil and onions in a large 6 quart pot. Cook on low heat for 5
minutes, stirring occasionally.
¼ cup of olive oil and onions in a large 6 quart pot. Cook on low heat for 5
minutes, stirring occasionally.
Add
Celery and cook for 4 minutes. Add red pepper cook and garlic and cook for 2
minutes.
Celery and cook for 4 minutes. Add red pepper cook and garlic and cook for 2
minutes.
Add
tomatoes and cook on high heat for 4 minutes. Add Lentils and cook 3 minutes
while stirring with a wooden spoon.
tomatoes and cook on high heat for 4 minutes. Add Lentils and cook 3 minutes
while stirring with a wooden spoon.
Add
Bay Leaf and water to cover the lentils by 1 inch. Cook at a medium simmer
until lentils are tender but have a bit of firmness to them, about 22 minutes.
Bay Leaf and water to cover the lentils by 1 inch. Cook at a medium simmer
until lentils are tender but have a bit of firmness to them, about 22 minutes.
Chop
the thawed spinach, add to lentils and cook for 5 minutes on medium heat.
the thawed spinach, add to lentils and cook for 5 minutes on medium heat.
Cook
pasta as per the directions on package. When finished cooking, drain into a
colander, reserving a few tablespoons of water to add to pasta.
pasta as per the directions on package. When finished cooking, drain into a
colander, reserving a few tablespoons of water to add to pasta.
Put
the drained pasta back into the pot it cook in and drizzle with some Olive Oil.
Using a large slotted spoon, add lentils to the past and mix. Add a little bit
of the pasta cooking water if you need it. You don’t want the pasta to be
watery, but you do want it to be a little loose. Do this by adding only small
amounts of liquid at a time until you have reached the consistency that you
like.
the drained pasta back into the pot it cook in and drizzle with some Olive Oil.
Using a large slotted spoon, add lentils to the past and mix. Add a little bit
of the pasta cooking water if you need it. You don’t want the pasta to be
watery, but you do want it to be a little loose. Do this by adding only small
amounts of liquid at a time until you have reached the consistency that you
like.
Plate
into shallow past bowls, drizzle with a bit more olive oil and pass the grated
cheese.
into shallow past bowls, drizzle with a bit more olive oil and pass the grated
cheese.
NOTE:
This is a vegetarian dish, but if you like to add meat, you can sauté some
Italian Sausages and add to this recipe.
Add some sausage to each bowl and enjoy.
This is a vegetarian dish, but if you like to add meat, you can sauté some
Italian Sausages and add to this recipe.
Add some sausage to each bowl and enjoy.
EXCERPTED From GRANDMA BELLINO’S ITALIAN COOKBOOK by Daniel Bellino “Z”
“RECIPES FROM MY SICILIAN NONNA”
GREAT SICILIAN RECIPES INSIDE !!!
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ZUPPA di LENCTICCHI
Pasta Lentichie is actually made from Zuppa di Lenticchie. You make the soup, then take some it, draining off most of the broil so you end up with mostly the solids of Lentils with the chopped onion and carrot within. You cook whichever pasta you like then use these drained Lentils as the Sauce for the Maccheroni, and dressed with good quality Olive Oil and grated cheese (Caciacavallo, Pecorino, or Parmigiano). Basta !
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SINATRA
Frank Sinatra
“Dam, Frank looks Bad Ass in this picture!”
LEARN HOW to Make SUNDAY SAUCE alla SINATRA
RECIPES in SUNDAY SAUCE
SUNDAY SAUCE
LEARN HOW to Make Dolly Sinatra MEATBALLS
and SUNDAY SAUCE GRAVY alla SINATRA
WHEN ITALIAN-AMERICANS COOK
AVAILABLE on AMAZON .com
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