Cooking Italian

Friday, February 21, 2025

Making Clemenza Godfather Sauce Recipe

LEARN HOW TO MAKE SUNDAY SAUCE

alla CLEMENZA - ITALIAN GRAVY

AMAZON.com

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 .. Just 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 using PORK RIBS, 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 12 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 WHICHEVER

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 !

SUNDAY SAUCE

alla CLEMENZA all BELLINO alla PACINO

AMAZON.com

SUNDAY SAUCE alla BELLINO

alla PACINO

AUTHOR DANIEL BELLINO ZWICKE

MANGIA BENE !!!

Sunday, February 9, 2025

Ida Piemontese Christmas Lunch

IDA COOKS CHRISTMAS LUNCH

INSALATA alla RUSSE - VITELLO TONNATO

And LASAGNA

IDA Makes CHRISTMAS LUNCH

In PEIMONTE

Ragu Napolitan W Gnocchi Recipe

ANNA Serves Up Some GNOCCHI

With SMOKED PROVOLA & SALSA

The SALSA is Just The TOMATO SAUCE

From Her RAGU NAPOLETANO

She MIXES it With SMOKED PROVOLA

The MEATS in The RAGU Can Be SERVED AFTERWORDS

As The MAIN COURSE

Or SERVED The NEXT DAY or ANOTHER TIME

ANNA Makes RAGU

RAGU NAPOLETANO with Homemade GNOCCHI

NONNA RECIPES

NONNA BELLINO'S COOKBOOK

RECIPES From MY SICILIAN NONNA

PASTA CAPONATA ARANCINI RAGU

And MUCH More ...

AMAZON.com

GOING to NAPLES ?

The AMALFI COAST ?

POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

With 100 REGIONAL NEAPOLITAN RECIPES

And BEST TRAVEL INFO & TIPS

VOTED BEST AMALFI COAST GUIDE BOOK

AMAZON.com

ANNA'S GNOCCHI con PROVOLA

ANNA Has Made Her HOMEMADE GNOCCHI & RAGU

She will GET NUMEROUS MEALS From These DISHES

LEARN HOW to COOK NEAPOLITAN

100 RECIPES

Thursday, February 6, 2025

Cavatelli with Tomatoes Recipe Ischia

CARMELA Making TOMATO SAUCE

ISCHIA

Now These are TOMATOES !!!!

The ISLE of ISCHIA

CAVATELLI with TOMATO SAUCE

ISCHIANA

ISCHIA, ITALY

CARMELA'S CAVATELLI with TOMATO SAUCE

For the sauce :

1 onion 2 tablespoons of extra virgin olive oil 750ml passata salt For the dough :

300g durum wheat flour a pinch of salt 150ml warm water

CARMELA Likes IT !!!

CARMELA Sells Her VEGETABLES

RIGHT OUT of HER HOME

Va BENE !!!

Venetian Duck Ragu Pasta Recipe Venenziana

BIGOLI with DUCK RAGU all VENENZIANA

BIGOLI in SALSA

BIGOLI with DUCK RAGU

PASTA with DUCK RAGU

Duck ragu with bigoli is a traditional dish here in Veneto where I live. In fact, if you visit the region you are bound to find it in many restaurants. It is also often cooked by the Venetians on holidays or feast days.

Bigoli looks like a very thick spaghetti and is often eaten with various fat-rich sauces; the most well-known bigoli recipe is with duck ragu. In the past, the traditional recipe for this dish involved cooking the pasta in a fatty broth in which a young duck had been boiled.

The Venetians then made a sauce with flavored butter and the offal of the duck, which they ate with the bigoli. The duck itself was eaten after.

DUCK RAGU Recipe :

Ingredients :

1 whole Duck

5 Tablespoons Olive Oil, and 1 tablespoons Butter

1 Carrot & 2 Clery Stalks, and 1 small Onion

2 Bay Leaves and I bunch fresh Sage

3 tablespoons Tomato Paste, and 1 cup Tomato Pasta (puree)

3/4 teaspoon Salt, and 3/4 teaspoon ground Black Pepper

3/4 cup dry Red Wine

1 pound fresh Bigoli Pasta, or Spaghetti or Bucatini

Cut the Duck into 4 pieces, and place on a large baking pan. Season with a little salt and black Pepper. Place in a 350 degree oven and roast for 16 minutes.

Take the Duck out of the oven and pour off excess fat that has rendered out of the duck. You can save the fate to use for roasting potatoes at another time.

Place the duck back in the oven to cook more.

Place the olive oil, carrots, onions, and Celery in a large pot and cook on medium heat for 4 minutes. Sprinkle on a little Salt and Black Pepper, and continue cooking on low heat for 7 minutes.

Add the Tomato Paste to pot and cook on high heat for 4 minutes. Add the wine, and cook on high heat for 7 minutes, until the wine half reduced by half its original volume.

Add the tomato paste and sage and cook on medium heat until the tomatoes start to bubble.

Remove the Duck from the oven after it has cooked for a total of 30 to 35 minutes. Drain the fat off the Duck.

Place the Duck pieces in the pot with the Tomatoes. Cook on low heat for about 1 and 15 minutes. Make you stir the bottom of the pot from time to time with a wooden spoon, to keep the sauce from burning on the bottom.

Remove the Duck from the pot and let it cool for about 15 minutes. Also remove the burn of Sage and Bay Leaves from the pot and discard.

Once the Duck has cooled, remove the meat from the bones. Place the duck meat back into the sauce pot and cook on a very low flame for 20 minutes.

Cook your pasta of choice as the duck is simmering.

Take a half cup of pasta water from the pot and set aside. When the pasta is finished cooking, drain the pasta in a colander. Place the pasta back in the pot it cooked in, add about 2 cups of the Duck Ragu to the pot, with a knob of butter and 1 tablespoon of olive oil and mix.

Divide the pasta among 4 to 6 plates, in equal portions. Add about 3 tablespoons of the Duck Ragu on top of each portion of pasta and serve.

Serve with grated Prmigiano Reggiano or Grana Padano Cheese on the side.

Enjoy !

RECIPE by Daniel Bellino Zwicke