Italian Nonna makes homemade Orecchiette Pasta

 

NONNA FRANCESCA

ORECCHIETTE con CIMA di RAPE e POMODORO

FRANCESCA Makes ORECCHIETTE

FRANCESCA'S HOMEMADE ORECCHIETTE

With FAVA e CICORIA

NONNA BELLINO'S COOKBOOK

"RECIPES From MY SICILIAN NONNA"

Daniel Bellino Z

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ORECCHIETTE with TOMATO & RICOTTA SALATA

ESTERINA'S ORECCHIETTE con SUGO di POMODORO

Neapolitan Timballo Pasta Pie Recipe

 

VINCENZO CORRADO

TIMBALLO NEAPOLITANA

CASANOVA'S Favorite DISH - MACCHERONI PIE NAPOLITAN

"Maccheroni di Casanova" is an 18th-century Venetian dish inspired by the memoirs of Giacomo Casanova, who famously praised a rich pasta pie "prepared by a good Neapolitan cook". This authentic rendition adapts historical recipes from Vincenzo Corrado’s 1773 culinary manifesto, Il cuoco galante. It blends savory meats, a luscious egg cream, and a distinct hint of sweet cinnamon, capturing the opulent, sensual flavors of Venice's Carnival era. [1, 3]

Key Ingredients

• The Pasta: 12 oz. Paccheri or large tube maccheroni.
• The Meats: 8 oz. capon (or chicken) breast (chopped), 5 oz. pork loin (chopped), and 3 oz. cooked ham (diced).
• The Binder & Aromatics: 3 large egg yolks, 5 oz. fresh heavy cream, 1 shallot, 1 sprig each of fresh sage and rosemary, and ⅔ stick of unsalted butter.
• The "Secret" Spice: Ground cinnamon, beef broth, salt, pepper, and peanut oil (for frying). [, 2, 3, 4, 5]

---

Step-by-Step Preparation

1. Sauté the Meat Filling

• Melt ⅔ stick of butter in a wide pan over medium heat.
• Finely chop the shallot and toss it into the pan alongside the whole sprigs of sage and rosemary. Wilt for 1 minute until fragrant.
• Add the chopped chicken, chopped pork, and diced ham. Turn the heat to high and brown everything thoroughly for 10 minutes, stirring frequently. Remove the herb sprigs when done. [, 2, 3, 4]

2. Cook the Maccheroni

• In a large pot, combine 1½ quarts of beef broth with 1½ quarts of water and bring it to a rolling boil.
• Add a generous pinch of salt and drop in the pasta. Cook until it is strictly al dente—it should still hold a firm bite. Drain well. [, 2, 3, 4, 5]

3. Create the Secret Casanova Egg Cream

• In a separate bowl, whisk together 5 oz. of fresh heavy cream and 3 large egg yolks.
• Season the mixture with a pinch of salt, a turn of freshly ground black pepper, and a light sprinkle of ground cinnamon. []

4. Combine and Emulsify

• Transfer the hot, drained pasta directly into the wide pan containing the browned meats.
• Pour the egg and spiced cream mixture over the top.
• Stir the pasta constantly over low heat for 1 to 2 minutes. The residual heat will cook the egg yolks safely, thickening the liquid into a rich, glossy, velvet-like sauce that clings to the maccheroni. [, 2, 3]

5. Flash-Fry the Garnish

• Heat a shallow pool of peanut oil in a small skillet until shimmering.
• Drop in a handful of fresh sage leaves and fry them for exactly 1 minute until crisp. Drain immediately on paper towels. []

6. Plate and Serve

• Divide the creamy maccheroni and meat into warm serving bowls.
• Top each portion with a few crackling-crisp fried sage leaves and a final, seductive dust of ground cinnamon. Serve immediately while hot. []

If you prefer a structural, baked presentation rather than a creamy stovetop finish, you can layer this exact mixture into a buttered springform pan lined with a sweet pastry crust (pasta frolla). Bake at 375°F (190°C) for 30 minutes until the pastry shell turns a deep amber gold. 

RECIPE Excerpted from. EXPLORING VENICE by Daniel Bellino Zwicke

EXPLORING VENICE

TRAVEL GUIDE - COOKBOOK

Daniel Bellino Zwicke

TRAVEL INFO & STORIES of VENICE

With 40 FAVORITE VENETIAN RECIPES

Including - CASANOVA'S MACCHERONI PIE

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RAGU NAPOLETANA alla BELLINO

 

RAGU NAPOLETANA alla BELLINO

RAGU NAPOLETANA

   Ragu Napoletano is one of the most Supreme dishes of Napoli, second only to Pizza. For some, it might be the other way around. For Italian-Americans of Neapolitan descent, this dish is without question the # 1 Most Important and Supreme dish of all. Italian-Americans, depending upon the family and what part of Italy they come from, will call this dish, either; Sunday Sauce, Gravy, or Sugo, and often there is a heated debate over the name of the dish. No matter, no one should get hung up over the name, and what you or others call it. The two most important things when it comes to this storied Ragu, is one, that it is delicious and satisfying. And number two is that it brings family and friends together at the table, breaking bread, and enjoying each other's company, the maccheroni and Ragu, and maybe a little bit of good Italian Wine. “What more could you want?”

     This is Ragu Napoletano. Enjoy!

RAGU NAPOLETANA "FREE RECIPE" from chef / author Daniel Bellino Zwicke

FREE RECIPE !!!

INGREDIENTS :

2 pound Beef Chuck

2 pound Pork Spareribs

2 pounds Italian Sweet Sausage

1 pound Pork Belly

4 tablespoons Olive Oil

1 large Onion, peeled and diced

5 cloves Garlic, peeled and chopped

4 - 28 ounce Jars Italian Tomato Passata 

½ teaspoon Red Pepper Flakes

2 teaspoons Sea Salt

1 teaspoon ground Black Pepper

1 small bunch Fresh Basil

2 Bay Leaves

Note : You can vary the meats depending on your own preference. For example, you can add Braciole, Meatballs, Pork Neck, or whatever combination of meats that you like.

PREPARATION :  

Cut the Beef CHuck into 3” large pieces and season with Salt & Black Pepper. And cut the Pork Spare Ribs into individual Ribs, and season with salt & pepper.

Place Olive Oil and Onions in a large 6-8 quart Stainless Steel Pot. Cook onions on low heat for 5 minutes.

Add the Garlic and cook on low heat for 3 minutes. Add Red Pepper Flakes and cook for another 1 minute.

Turn heat to high and add the Tomatoes. Add Bay Leaves, Salt, and Black Pepper. Add cups of water.

Bring the Tomatoes up to a boil, and lower the heat to a low flame.

Brown the Pork Ribs, cooking on medium heat. Cook the Ribs until lightly brown on all sides. Add the Ribs to the pot with Tomatoes. 

Add the Beef and cook on high heat. Cook in two batches, so the meat doesn’t get crowded. Brown on all sides. Put browned Beef into the pot with tomatoes.

Brown the Pork Belly, and add to the pot with tomatoes.

Cook these meats on a low flame for 90 minutes. Add more water if the sauce gets too thick.

Lightly brown the Sausages, and add to pop with the tomatoes, along with basil leaves. 

Cook for another 35-40 minutes on low. Turn off. Your Ragu is done.

Cook the pasta of your choice. And serve with some Tomato Sauce, and grated Pecorino Cheese.

You can either serve the Pasta (maccheroni) with Tomato Sauce as a pasta course on its own, dressed in the Tomato Sauce, and then serve the meat on the plate as the main-course, with or without a vegetable on the side.

Or you can put the pasta and meat together on one plate, in one course, rather than two.

Serve grated Pecorino or Parmigiano Cheese on the side.

Note : Most of the time the Pasta served with Sunday Sauce is short-maccheroni pasta, not long pasta like spaghetti, though occasionally it might be. Enjoy.

EXCEPRTED from ITALIAN FOOD & TRAVELS

Travel Guide - Cookbook

by Daniel Bellino Zwicke

ZITI con SALSA

RAGU NAPOLETANA

ITALIAN FOOD & TRAVELS

TRAVEL GUIDE - COOKBOOK

Daniel Bellino Zwicke

RECIPES & TRAVEL INFO

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