Timballo Siciliana Sicilian Recipe

 

TIMBALLO di ANELLETTI SICILIANA 

SICILIAN RECIPE

SPAGHETTI -Os

SPAGHETTI-Os 

ITALIAN STYLE - ITALY

The REAL SPAGHETTI-Os is SICILIAN

TIMBALLO di ANELLETTI SICILIANA

RECIPE

The REAL SPAGHETTI-Os RECIPE

INSIDE - NONNA BELLINO'S COOKBOOK

RECIPES From MY SICILIAN NONNA

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Sunday Sauce by Bellino Recipe

 La FAMIGLIA

Time For SUNDAY SAUCE

alla BELLINO alla PACINO

SUNDAY SAUCE alla BELLINO

alla PACINO

Daniel Bellino with Cousin Tony

LODI, NEW JERSEY

SUNDAY SAUCE alla BELLINO

SUNDAY SAUCE

WHEN ITALIAN AMERICANS COOK

DANIEL BELLINO Z

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The BELLINO FAMILY 

LODI, NEW JERSEY

Maybe 1939

Worlds Best Ragu Bolognese w/ Pasta

 

Trying Some GREAT RAGU

VINCENZO from VINCENZO'S PLATE

BOLOGNA, ITALY

The BEST TAGLIATELLE BOLOGNESE

BOLOGNA

VINCENZO'S PLATE

DANNY'S FAMOUS BOLOGNESE

The RAGU BOLOGNESE COOKBOOK

YES ! DANIEL BELLINO is FAMOUS for His

RAGU BOLOGNESE

SOME HAVE SAID "It's AMERICA'S BEST"

Get The SECRET RECIPE 

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Pasta Bene Napoli

 

MACCHERONI con RAGU NAPOLETANO

RECIPE

Best Pasta in Naples ?

Maybe ?

La TAVERNA Santa CHIARA,  NAPLES

Via Santa Chiara 6, Napoli

NEAPOLITAN PASTA RECIPES

POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

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MACCHERONI con RAGU GENOVESE

Recipe

GOING to ITALY ?

HOTELS & FLIGHTS

NAPLES CAPRI POSITANO

ITALY & WORLDWIDE

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La TAVERNA Santa Chiara

NAPOLI

ZUPPZ di PATATE

NEAPOLITANO PASTA & POTATO SOUP

Classic SOUTHERN ITALIAN CUCINA POVERA

An Obscure Recipe

This Recipe and More in POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

On  AMAZON.com

ZUPPA di PATATE

NAPOLI

Pampanella Molise Recipe

 

PAMPANELLA

MOLISE

Pampanella Recipe 

MOLISE

PAMPANELLA

Recipe :

PAMPANELLA

• 8 pork loin steaks
• 8 pork ribs
• 2 tbsp of garlic granules
• 2 tbsp of flaky sea salt
• 4 tbsp of sweet paprika
• 2 tbsp of hot smoked paprika
• 2 tbsp of white wine vinegar

Make up the rub by adding all the ingredients to a bowl and mixing thoroughly 

2

Sprinkle evenly over the meat, place tightly packed into a tray and cover with greaseproof paper. Leave to marinate for 1 hour

3

Preheat the oven to 150°C/gas mark 2

4

Lift up the greaseproof and sprinkle evenly with the vinegar. Place the paper back over the meat and bake in the oven for 2 hours

5

Serve immediately, either as they are or in buns for a snack on the go

FAVORITE ITALIAN DISHES

AND SECRET RECIPES

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PAMPANELLA

When you're traveling in the Molise region of Italy, you'll invariably happen upon one of Italy's 'hidden' wonders. Pampanella is a spectacular pork dish that is jam-packed with colour and flavour. Paprika brings all its magic to the pork - delivering a rich red hue to the slow-roasted meat.

This vibrant red roasted pork is a speciality of the Molise region of Italy. Pampanella Molisana is an explosion of colour and flavour – a burst of smoky, earthy and spicy notes that envelope every inch of the tender, juicy pork – it’s a truly under appreciated Italian gem! 

Paprika isn't a commonly used spice in Italian cuisine, so it's somewhat of a surprise to see it used in such abundance in this recipe. It's that generosity of paprika that makes for something very special indeed. Sweet, smoky and spicy - Pampanella Molisana is the perfect harmony of flavour and colour.

What is Pampanella? 

Pampanella is a traditional pork dish found in the Molise region of Italy. It is relatively unknown dish elsewhere but much loved in the region. There are countless restaurants and street vendors who offer up the bright red pork in various combinations. Various prime cuts of meat are used from the ribs, loin, butt, shoulder to the belly. The meat is marinated in a generous paprika mixture, made from local varieties of chilli) then slowly roasted. 

Like porchetta, pampanella is often served as a sandwich alongside pickles and greens and it's how I first discovered it in Italy. From a wonderful butchers in the beautiful commune of San Martino in Pensilis, Molise - I devoured my sandwich in seconds and was super excited to learn how to make it at home.

Pampanella gets its name from the 'Pampini' leaves (vine/grape leaves) which were traditionally used to wrap the meat for roasting. Nowadays, parchment paper or foil wraps the pork, but the name stuck. It's an amazing dish that emphasises just how diverse and exciting regional Italian food can be. If you're not familiar with Pampanella Molisana, now's the time to make friends!

A Plate of PAMPANELLA

PAMPANELLA SANDWICH

POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

With 100 REGIONAL RECIPES

Of NAPLES & The AMALFI COAST ITALY

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Raos Meatballs Recipe Meatball NYC

 

RAO'S Famous MEATBALLS

If you're looking for a hot and cozy fall recipe, look no further than Rao's. Known for its exclusivity and esteemed reputation, New York City's Rao's restaurant has been serving up authentic Italian food since 1896.

Here, Dino Gatto, the Executive Chef of New York City's Rao's Restaurant, shares his tips for how to make the juiciest meatballs:

For mouthwatering meatballs it's important to only use the freshest and best quality products.

In this recipe, you will find that we add the water, cheese and breadcrumbs in layers, which allows the breadcrumbs to be separate from the water. If you add the water, then breadcrumbs ... by the time you get started to mix, the water will be absorbed into the bread and will be hard to mix and dry, which also makes it hard to roll.

The longer the meatballs simmer in the sauce, the softer they will be inside and also have the crust from them being fried.

"RAO'S"

East Harlem

New York City

RAOS MEATBALL Recipe :

Ingredients :

1 pound Ground Beef

1/2 pound Ground Veal

1/2 pound Ground Pork

2 Eggs (beaten)

1 cup grated Parmesan Cheese

2 tablespoon fresh chopped Italian Parsley 

1 teaspoon each Sea Salt & ground Black Pepper 

1 Garlic clove, peeled and minced fine

2 cups fresh Breadcrumbs 

1 cup water 

1 cup Olive Oil

1 Garlic clove, mashed

1.   In a large mixing bowl, add the Beef, Veal, Pork, Parmesan, parsley, salt & black pepper, minced garlic, and mix together using your hands (don't overmix). 

2.   Add the bread breadcrumbs to the meat, and combine. Slowly add the water a little at a time as you mix with your hands.

3.   Shape the mixture into 3" Meatballs. 

4.   Add the Olive Oil to a large frying pan with the mashed Garlic. Cook the Garlic until it is lightly browned. Remove the garlic and discard. 

5.   Fry the Meatballs in batches, browning on all sides.

6.   Frying the Meatballs in batches, remove the browned Meatballs, and set aside on a plate.

7.   Once all the Meatballs have browned, cook the Meatballs in Tomato  Sauce for 15 - 20 minutes, at a slow simmer.

Serve with Spaghetti or other Pasta, or make a Nice Meatball Sandwich.

Enjoy !

The WORLD'S BEST SUNDAY SAUCE

alla BELLINO alla PACINO

SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK

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MEATBALL PARM MONDAYS

READ About MEATBALL PARM MONDAYS

In The SUNDAY SAUCE Cookbook

by DANIEL BELLINO Z

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HOTELS & FLIGHTS

NEW YORK CITY & WORLDWIDE

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The BELLINO FAMILY

The BELLINO'S

LODI, NEW JERSEY

Fillipo, Lucia, Antonino & Josephina

1940

Not Pictured : Frank Bellino, James & Lilly

Josephina & Fillipo Bellino Immigrated to America - 1906

From LERCARA FRIDDI - SICILY

Provincia di Palermp

Bourdain Makes Sunday Sauce Gravy

TONY & ANDERSON Eat SUNDAY SAUCE

A PLATE of TONY'S SAUCE

aka GRAVY

TONY Cals It SUNDAY GRAVY

ANTHONY BOURDAIN

Making SUNDAY GRAVY for Anderson Cooper

aka SUNDAY SAUCE

Inspired by the Recipe in the SUNDAY SAUCE Cookbook

FAVORITE ITALIAN COOKBOOK

SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK

Daniel Bellin0 "Z"

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SUNDAY SAUCE

It's a well known fact that Tony wished he was Italian. You can see (hear) him say many times in his various Travel Food Shows that he dreamed of being Italian, and wished he had an Italian Grandmother (Nonna) to cook all the famed Italian dishes for him. And no Italian Restaurant could ever cool you better Italian Food than by an Italian Nonna. And there is no more Supreme Dish in the Italian Community than Sunday Sauce (aka Gravy), and Tony Loved just as much as any Italian born. "Well" ? Anyway, just because we Love Anthony so much, we'll (Italian-Americans) make Tony an Honorary Italian-American. "Yeah, we Love Tony"

So what is Sunday Sauce. Well first off, there is quite a Big Debate over what it is called. Some call it Sunday Sauce, some call it Gravy, some Sunday Gravy, as Bourdain does, and some simply Ragu.

Ragu Napoletana is the original from Naples Italy, and is made from sever different cuts of meat, browned, then slowly cooked in tomato sauce. Depending on who is making the dish, the meats can vary. In Naples, the most popular array of meats are : Pork Ribs, Pork Sausages, and Beef Chuck Steak or Roast. You can also put in Meatballs, Pork Neck, and Prok or Beef Braciole, or Pig Skin Braciole. This is the most popular way to make Ragu Napoletana, the original Sunday Gravy.

So Italian immigrants, immigrated to America, mostly from Naples and Sicily, and a smaller number from Calabria, Puglia, Abruzzo, and other parts of Italy.

"MANGIA BENE"

ANDERSON & TONY Try The GRAVY

aka SUNDAY SAUCE

Recipe

TONY BOURDAIN

FOODIE JOURNAL

JOURNAL - NOTEBOOK

FOOD TRAVEL RECIPES

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With ANTHONY BOUDAIN'S Most FAMOUS QUOTES

ANTHONY WISHES He Was ITALIAN

ITALIAN-AMERICAN

TONY WISHES He Was ITALIAN-AMERICAN

At second 00:22 , TONY Tells Mario

that He's been Bitter all his life, that

he's Not ITALIAN-AMERICAN