GREENWICH VILLAGE ITALIAN: September 2018

Sunday, September 16, 2018

Sinatra Egg Sandwich Recipe

Frank Sinatra Enjoying one of his Favorites

An EGG SANDWICH

Made by His Valet George

Palm Springs CALIFORNIA

Recipe

Besides eating his Italian-American favorite foods, Frank loved eating a nice simple Scrambled Egg Sandwich on good old American white bread for breakfast and anytime during the day as a in-between meals snack prepared by his Valet George Jacobs ..

SCRAMBLED EGG SANDWICH alla SINATRA

Ingredients : 2 slices White Bread, 2 large Eggs, 2 tablespoons Milk, Butter, Salt & Black Pepper, 4 tablespoons Olive Oil

Place 2 tablespoons Olive Oil in a large non-stick frying pan and turn heat to medium low .. Add bread and cook until slightly brown. Turn bread over and cook to slightly brown. Remove from pan and set aside on the plate you will serve the sandwich.

Add eggs to a small bowl with a pinch each of Salt & Pepper and the Milk. Beat eggs with a fork until completely mixed …

Add remaining Olive Oil and Butter to pan and turn heat to medium.When the pan is heated and the butter starts to sizzle, add the eggs to pan and let cook while stirring for about 15 seconds. Turn heat to low and let the eggs cook without stirring for 45 seconds.

Flip the eggs over and let cook for 60 seconds on low heat. Turn heat off.

Place the cooked eggs on one piece of bread. Sprinkle a little salt & pepper over eggs. Top with second slice of bread and serve.

VEAL MILANESE

Frank Loved It

Learn How to Make One

Recipe

SUNDAY SAUCE

LEARN HOW

to Make SUNDAY SAUCE

alla SINATRA

BAKED ZITI

A SINATRA FAVORITE

From LERCARA FRIDDI SICILY

RECIPE

SINATRA FAMILY RECIPES

From LERCARA FRIDDI SICILY

DOLLY SINATRA'S SUNDAY SAUCE

RECIPE

Saturday, September 15, 2018

Jimmy Cheeseman Mozzarella The POPE of GREENWICH VILLAGE

JOE'S DAIRY

Fresh Made MOZZARELLA in GREENWICH VILLAGE

This was the Cheese Shop That was JIMMY The CHEESEMAN'S Place

In The POPE of GREENWICH VILLAGE

Starrubg MICKEY ROURKE nd ERIC ROBERTS

Paulie: “You know about making Cheese Jimmy?”

“Not for nothing Jimmy, but my Mother dropped off a hunk

of your Mozzarella, and it was no great Bargain. It was a little

tough. Tough like shoe leather. Som

etimes your Mozzarella

is tough.”

JIMMY Replies : “What are you Crazy! The Garguzza’s never

sold a tough piece pf Mozzarella in their lives.” !!!

INSALTA CAPRESE

Made wih Fresh MOZZARELLA

BASIL and RIPE TOMATOES

Read About

How to Make

INSALATA CAPRESE

MICKEY ROURKE Talks About

The POPE of GREENWICH VILLAGE

Find out Where PAULIE ad CHARLIE

Went, all around GREENWICH VILLAGE

And LITTLE ITALY

Film Locations in The POPE of GREENWICH VILLAGE

First Slice Pizza

Before there was Joe Namath, Joey Heatherton or even Joe McCarthy, there was Joe Stanziani, a World War I veteran who opened one of Greenwich Village’s first pizzerias in 1933 at the corner of West 10th and Fourth Streets. With its red-and-white tablecloths, Neapolitan nautical prints and Venetian blinds (which were usually drawn), Joe Stanziani’s became a prototype for the red-sauce spaghetti joints that once seemed to be on nearly every block of the city.

But Joe’s, as it came to be known, was defined by its proprietor, a gesticulating, chain-smoking former member of the Italian cavalry who ran the place like his living room.

When Mr. Stanziani died in 1978, his widow, Rita, leased the space to Andy Menschell, who called his restaurant Formerly Joe’s. Mr. Menschell replaced the mahogany paneling and brass chandeliers with track lighting and a turquoise and pink decor, and Formerly Joe’s flourished as an uncomplicated restaurant and neighborhood watering hole.

But in 1992, a lease dispute between Mr. Menschell and Mrs. Stanziani went to court, and the restaurant was shuttered. For four and a half years, the corner remained a boarded-up eyesore.

Andrew Nathan, a chef who owns Frontiere, a popular restaurant in SoHo, was one of many local residents who wondered what would become of the place. He recalled going to Joe’s for pizza with his grandparents when he was a child, and the many nights he spent winding down at Formerly Joe’s Cadillac-size bar after work as an apprentice chef at the Four Seasons.

”I always had a fantasy about opening a simple, laid-back neighborhood hangout,” said Mr. Nathan, 34, ”and that spot seemed the perfect spot to play out my dream.”

In 1993 he wrote to Mrs. Stanziani, who owns the building and lives there, asking about the space. She replied that it was not available. But one evening she secretly dined at Frontiere to size up his talents. The meal, she said, made a favorable impression, and two years later, she phoned Mr. Nathan to say that the lawsuit involving the previous tenant, Mr. Menschell, had been resolved in her favor. ”An hour later, I was over there,” Mr. Nathan recalled. Within days they had a deal.

Reminiscing last week about her years as a waitress and, after marrying the boss, as the manager of Joe’s, Mrs. Stanziani said: ”I knew a restaurant belonged there. And I’m thrilled with what I got.”

This article was Published in The New York Times … March 22, 1998

NOTE : The picture on the top of the page is the only picture we could find of Joe Stantziani's Pizzeria.

JOHN'S PIZZERIA

SINCE 1929

GREENWICH VILLAGE ITALIAN NEW YORK

"NO SLICES" !!!

SUNDAY SAUCE

AMAZON.com

.

Italian-American Sunday Sauce Gravy Recipe

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 COMEPLETELY

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 !

SUNDAY SAUCE

VIDEO

AUTHOR DANIEL BELLINO ZWICKE

MANGIA BENE !!!

New York Italian Food Restaurants Bakeries and Caffes

CARBONE

Was The Old ROCCO'S

On Thompson Street in Greenwich Village

It's NEW YORK ITALIAN

Party alla Bolognese

RIGATONI BOLOGNESE

PARTY alla BOLOGNESE

Party alla Bolognese , ever hear of it? No, I didn’t think so. I coined the phrase, just like I coined the phrase Meatball Parm Mondays , which I first wrote about in my best selling Italian Cookbook Sunday Sauce. So, you want to know what a Party alla Bolognese is, a term you are no doubt hearing for the first time. Well as you might have already surmised, number one, it’s a party that has to do with Bolognese. A party where you eat Pasta with Ragu Bolognese you’re asking? Well yes, you are quite correct, you’ll be eating the famed Italian Ragu from the city of Bologna, Italy. This is a party centered around eating Pasta all Bolognese. Now what’s better than that? So, as we know Ragu Bolognese is the famous meat-sauce for pasta from Bologna, Italy. Now, hopefully by the time you read this part of the book, you’ve already made your first Ragu alla Bolognese. Well congratulations are in order to you, you’ve learned something that is infinitely important, and something that will serve you the rest of your life. You now know the infinite glories of the Bolognese, that lush pasta meat-sauce from Bologna, Italy known as Ragu Bolognese. You know the wonderful flavor, and are sure to crave it often. No problem, if you have a craving, you can just make it. You have the recipe, you’ve made it once or twice, you can make it any time you want. So, you want to throw a dinner party for friends? I certainly hope you do. If you’ve never done so before, I’d just like to tell you, you have no idea, and I’m sure you’ll be surprised, surprised how great it will be, " a Party alla Bolognese." Making this famed Ragu and throwing a party centered around the Bolognese where you’ll feed Maccheroni alla Bolognese to friends and family, this is such a wonderful thing, you just can’t imagine. Do it once and you’ll see. You will make your friends oh-so-happy in more ways than one. They will thank you and sing your praises, and you will feel their joy. A joy that you gave them by making them Ragu Bolognese. Yes it has this affect. Throwing a dinner party you say? It seems so daunting. Hey, you’ve made Bolognese, throwing a dinner party centered around Bolognese is as easy as pie, and I’m going tell you how. You will amaze your friends with this one! Trust me! Hey, I’ve already told you pretty much, 90% of all you’ll need to know to do your first fabulous Party alla Bolognese. “What,” you say? Well I’ve written the recipe for you, and you’ve already made your first Bolognese, maybe even two or three by now. You know how to make one of the World’s great dishes Pasta alla Bolognese, all you need now is some good music, good Italian Wine, and some sort of Salad or Antipasto to start you off. You will make the Bolognese ahead of time, either the day before or early in the day before your party starts. You can either make a salad to have before the Bolognese, but a better choice would be either a Caprese Salad of fresh Mozzarella & Tomatoes, a lovely mixed Antipasto, or something as easy as Prosciutto & Melon would be very apropos, considering the Bolognese and the famed Prosciutto di Parma are both from the same region in Italy of Emilia Romagna.

To KEEP READING Click HERE !!! .