It s Not too Late Late for The FEAST of 7 FISH

 

It's NOT TOO LATE !!!

Order The FEAST of The 7 FISH COOKBOOK

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Thos Was OUR FEST LAST YEAR

CHRISTMAS 2022

Langostines

Stufao di Pesce

Coquille St. Jacques

It wasn't our usual La Vigilia, Ita;ian Feast of The 7 Fish. No, it was not. With 

French, and none traditional Italian Christmas dishes.

He, "I didn't make the menu. My cousins did." If I made the menu, it would have been

all Italian dishes. Never the less, it was a great meal. And after all, it was all Fish.

We had tasty Langostines, prepeared completely bu Eddie. Alessandra and I both worked on

the Stuffed Calamari (my Recipe). And Eddie made the Stufato di Pesce, with some help from me.

Alex made her famous Coquille St. Jacques. Yes French (not Italian. Anyway? We had a great meal, and drank some tasty wines, some French, some Italian. Oh, and yes, I can't forget the Caviar, a very special treat, that was damn tasty. Love it.

What We Drank

Brunell-, Red & White Burgundy, Champagne

Barbaresco & Marsala

A SPECIAL LITTLE TREAT

CAVIAR !!!

The FEAST of The 7 FISH

ITALIAN CHRISTMAS

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Up at RAOS East Harlem Italian NewYork

 

"BREAKING BREAD"

At RAO'S

EAST HARLEM, NEW YORK

With Monsignor Jamie

Artichokes alla Sinatra - Recipe

 

STUFFED ARTICHOKES

alla SINATRA

STUFFED ARTICHIKES alla SINATRA

RECIPE :

4 large Artichokes

2 tablespoons Black Olives, chopped

3 tablespoons Grated Parmesan Cheese 

1 Garlic clove, chopped

1 tablespoon chopped Capers

2 tablespoons fresh Parsley, chopped

1/4 teaspoon Crushed Red Pepper Flakes 

1 teaspoon dry Oregano

1/2 teaspoon Salt

1/2 teaspoon ground Black Pepper

1/4 cup Italian Olive Oil

PREPARARTION : 

,

Rinse Artichokes under cold running water. With a sharp Knife, remove the stem, and cut 1 & 1/2 inches from the top of the artichoke. Pull the center leaves apart, and with a spoon, scraped the fuzzy choke from the center.

Place the Olives, Cheese, Salt, Capers, garlic, Parsley, Red & Black Pepper,  and Oregano in a large mixing bowl.

Gradually add the Olive Oil to bread crumbs, stirring to mix, and mixture is moistened. Spoon the bread crumb mixture into the center of the Artichokes and in-between the leaves.

Place the Artichokes in a baking pan. Add 1 cup of water to the pan, Drizzle a 1/4 cup Olive Oil over the artichokes. Cover the artichokes with aluminum foil.

Bake the Artichokes in a 350 degree oven for 1 hour. 

Remove the foil from the pan. Turn heat up to 400 degrees and bake for about 12 minutes.

Serve the Artichokes. Place each artichoke on a plate, and pour pan juices over the Artichokes.

Serve and Enjoy !!!

NONNA BELLINO'S COOKKBOOK

RECIPE - ARTICHOKES alla SINATRA

RECIPES of GIUSEPPINA BELLINO

Of LERCARA FRIDDI - SICILY

The SICILIAN TOWN WHERE The SINATRA

FAMILY is From

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SINATRA EATS

On The Set of MAGAMBO

With GRACE KELLY, AVA GARDNER

And CLARK GABLE

And Director JOHN FORD

Shot on Location in Equatorial AFRICA

1952

Note : Frank Sinatra was not in this movie. He was visiting his wife Ava Gardner

on the set.

FRANKIE

by Peter Max

Look for "SINATRA EATS"

A Biographic Cookbook by Bestselling Italian Cookbook Author

Daniel Bellino Zwicke

Right Now, the Closest Thing to a SINATRA COOKBOOK

is - GRANDMA BELLINO'S COOKBOOK -

"Recipes From My Sicilian Nonna"

by Daniel Bellino Zwicke

FLIGHTS & HOTELS WORLDWIDE

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HOTELS WORLDWIDE

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Carbone Sunday Sauce Meatballs NYC

 

Waiting for Meatballs

Italian-Americans Eating SUNDAY SAUCE

"GRAVY" 

MARIO CARBONE Makes SUNDAY SAUCE

ITALIAN-AMERICAN GRAVY

"We posted this video for 2 reasons. First of all, it's Sunday Sauce, so we put it up on that alone. Secondly it's Mario Carbone talking about and making his version of Sunday Sauce. Mario Carbone in Chef and a partner at Carbone Restaurant in Geenwich Village. The restaurant is famous and controversial for its very high prices. Some people love it, others don't. Anyway, Mario is here making his version, which looks pretty good, but the instructional part of this piece is disappointing and not good at all. It should be better, but it's not. We have posted better versions on how to make Sunday Sauce below, and for the defining word and recipe on SUNDAY SAUCE, get a copy of SUNDAY SAUCE - When Italian-Americans Cook by Daniel Bellino, Sunday Sauce, the cookbook is Available on Amazon.com and makes a Great Gift to yourself, friends or family, for Christmas, Birthdays and all occasions.

SUNDAY SAUCE

alla BELLINO alla PACINO

AVAILABLE on AMAZON.com

MAKING SUNDAY SAUCE

RECIPE

PASQUALE MAKES SUNDAY SAUCE

"This is a GREAT VERSION of The SUACE"

With MEATBALLS, BRACIOLE, SAUSAGES, & POR RIBS

"Yumm" !!!

SUNDAY GRAVY

alla GIANNI

"THIS is a GOOD ONE" !!!

Homemade Sicilian Pasta Rabit Recipe Ragu

 

GIUSEPPA MAKES PASTA

RECIPES

GIUSEPPA MAKES MACCHERONI

With RABBIT RAGU - SICILIANA

In SICILY

MACCHERONI SICILIANA

RECIPES

The LITTLE BOY WAITS

As MOMMA GRATES The PECORINO

He EATS NONNA'S PASTA

And says, "BUONA" !

It's GOOD ! 

HOMEMADE MACCHERONI

With RABIT RAGU SICILIANA

NONNA BELLINO'S COOKBOOK

RECIPES FROM MY SICILIAN NONNA

CAPONATA - ARANCINI - MACCHERONI

BRAISED RABBIT & MORE 

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Sunday Sauce Meatballs and Gabagool Italian American

 

SUNDAY SAUCE - MEATBALLS & GABAGOOL 

SUNDAY SAUCE alla BELLINO

alla PACINO 

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Excerpt Mangia Italiano Italian Food Stories DBZ

 

PASTA ZOZONNA

Italian Food

 

   Italian Food? What is it? Well, in America, it more or less falls into two categories, dishes that are unadulterated authentic Italian Food from our mother country Italy, or else it’s Italian-American food, which is basically Italian Cuisine of Italy that is made by Italian-Americans in America and under any one particular Italian-American's way of cooking it. Italian-American Cuisine is made-up of dishes created by Italian-American immigrants either in the home or in Italian restaurants, creating dishes based on the Italian Cuisine of Italy but made in America by Italian immigrants and their offspring. Yes there are some differences, and some who think they are so smart and know it all, might turn their noses up at what is known as Italian-America, the food, the cuisine and how it’s made. Well, these people most likely are food writers and or critics who think they know more than they really do. Now any good food writer worth their salt should know that food and cuisines are always changing. New dishes are created and added and make their way into whatever particular cuisine it may be. Let us not forget that the tomato only made it into Europe in the later part of the 16th Century, and was not even eaten for almost 200 years later as most Europeans including Italians thought that the tomato was a poison vegetable. The tomato which is along with pasta a food most associated with Italian Cuisine did not even gain popularity in Italy and in its cuisine until somewhere around the 1870s with the popularity and invention of the Pizza in Naples in the 1880s. So you see, food and any particular country’s cuisine is always changing, and evolving. This thing we call Italian-American is actually a full-fledged cuisine in it’s own right and the numbers back it up. Italian immigrants to the United States making the food of their homeland, but not having all the Italian ingredients available to them at the turn of the century in and around 1900 used what was available, making the dishes of their home region in Italy; of Sicily, Naples, Abruzzo, and Puglia, they re-created their regional Italian dishes as best they could. Italian immigrants to America who created new dishes includes restaurant owners of Italian restaurants who created some of Italian-America’s most classic dishes, dishes like Chicken Parmigano and Veal Parm as well. Most of the few million Italian immigrants from Italy came from the south, especially from Sicily and Naples and its surrounding areas. Much of this southern Italian Cuisine is based on dishes that use tomatoes in the preparation, thus dishes like Spaghetti Pomodoro (Tomato Sauce), Eggplant Parmigiana, Calamari en Casseruela, Mussels Marinara, and numerous dishes with tomatoes in them. These dishes became very popular and became dishes that not only Italian-Americans know, but all Americans no matter their ethnic backgrounds. The Italian immigrants and restaurateurs created new dishes based on the Italian Cuisine of Italy with dishes like Chicken and Veal Parmigiano, and later Penne al Vodka. Chicken Parmigiano being a boneless chicken cutlet that is coated with breadcrumbs, then fried, then topped with Italian Tomato Sauce and Mozzarella and baked in the oven until the Mozzarella is melted and all is hot. This Chicken Parmigiano is then usually served with Spaghetti with Tomato Sauce on the side and is without question one of the most popular and beloved Italian-American dishes of them all.

   There’s a famous dish that millions love, called Fettuccine Alfredo. It’s made with fresh fettuccine pasta that’s dressed with a creamy sauce made with heavy cream and grated Parmigiano Reggiano Cheese. The real dish from Rome is made with the pasta dressed with just butter and Parmigiano and no heavy cream at all, but somehow the dish was changed over here. The dish has been hugely popular with millions upon millions of dishes being served over the years, so something must be right despite the small numbers of critics against the dish. In the end the masses decide which in this case with millions loving the dish and eating it for many years, this alone is proof of its acceptance as a favorite dish of the Italian-American Cuisine, and the many millions of Americans who love these dishes, whether they are Italian-American or not. And the reason that Fettuccine Alfredo became so hugely popular is quite simple, the dish is dam tasty and people love it, simple as that! Remember cuisines never stay the same, they change and evolve, and sometimes new dishes are created, and this is the case with Italian-America and its food, Italian-American Cuisine. Millions love it, it’s legit, and that’s it. The millions of people (all Americans) who love and eat these Italian-American dishes legitimize it, through loving it, and eating it over and over again, year after year. It's the general public who decide, not a tiny handful of snobbish critics, who know far less than they delude themselves of beleiving they know. "Not" !!! The people rule, and decide, not food critics. In the end, it's the general public who decides what will fly. And Italian-Amaerican Cuisine has been fly high for more than a 100 years now. Thank God, the entire nation benefits.

Here are my (Daniel Bellino "Z") memories of it. Italian-American food, the culture, our people and the homeland Italy, it’s culture and cuisine. 

Basta !

Excerpted from MANGIA ITALIANO

by Daniel Bellino "Z" - Available on AMAZON.com

MANGIA ITALIANO

MEMORIES of ITALIAN FOOD

STORIES & RECIPES

ROME'S FAMOUS PASTA DISHES

And More ...

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FLIGHTS & HOTELS WORLDWIDE

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