NONNA MARIETTA
Making MEATBALLS
PASTA with MEATBALLS & SAUSAGE
NONNA MARIETTA
PASTA with MEATBALLS
POSITANO The AMLFI COAST
TRAVEL GUIDE - COOKBOOK
With 100 REGIONAL RECIPES
DANIEL BELLINO "Z"
Sunday, January 12, 2025
Gnocchi Ragu Napoletan Recipe
GNOCCHI NAPOLITAN
With SUGO NAPOLITANO
ANNA MAKES NEAPOLITAN GNOCCHI
With RAGU NAPOLITAN
POSITANO The AMALFI COAST
TRAVEL GUIDE - COOKBOOK
With 100 NEAPOLITAN - AMALFI COAST Recipes
Friday, January 10, 2025
Making Pasta Amatriciana Recipe
BUCATINI AMATRICIANA
HOW to Make BUCATINI AMATRICIANA
EVA talks BUCATINI
BUCATINI
PASTA AMTRICIANA
ROMAN PAST RECIPES
ITALIAN FOOD MEMORIES
ITALY & NEW YORK
And RECIPES
ROMAN PASTA RECIPES & MORE
AMATRICIAN - CARBONARA
CACIO e PEPE
MAKING PASTA AMATRICIANA
by VINCENZO
"VINCENZO'S PLATE"
Thursday, January 9, 2025
Braciole by Eva - Recipe
MAKING BRACIOLE
EVA Makes BRACIOLE
A Plate of BRACIOLE
SUNDAY SAUCE
BRACIOLE - MEATBALLS
And MORE ...
"COTECA"
PIG SKIN BRACIOLE
Preserving The COTECA
Clemenza Cannoli and Sunday Sauce
CLEMENZA Got The CANNOLI
In 1971, actor Richard Castellano, who portrayed the iconic character Peter Clemenza in *The Godfather*, was photographed walking out of the Luna Restaurant on 115 Mulberry Street in Little Italy, New York City. This historic restaurant is not only famous for its authentic Italian cuisine but also holds a special place in *The Godfather* legacy. It was here, in this very spot, where Clemenza famously had lunch in the film and later went on to buy the Cannoli, leading to the unforgettable line, "Leave the gun, take the cannoli."
The Luna Restaurant became an integral part of *The Godfather*'s cinematic magic, offering a glimpse into the everyday life of its characters, who seemed to blend seamlessly with the surroundings of Little Italy. This location became synonymous with the film's unforgettable moments, and the image of Clemenza walking out of the restaurant, holding the cannoli, became forever etched in the minds of fans. The line, now legendary, captures the juxtaposition of brutal mobster life and simple pleasures, such as enjoying a beloved dessert.
Sadly, Luna's closed a few years ago. The scene immortalized in 1971 remains a testament to the film's cultural significance, with visitors often seeking to recreate that iconic moment by indulging in a cannoli.
Richard Castellano’s appearance in front of the restaurant is a reminder of the lasting impact *The Godfather* has had on both film history and the streets of New York City.
SUNDAY SAUCE alla CLEMENZA
Detailed RECIPE of The GODFATHER
DOLLY SINATRA'S MEATBALLS
GOODFELLAS SUGO di PRIGIONE
And MORE ...
CELMMENZA Gets CANNOLI & Makes SUNDAY SAUCE
CLEMENZA Teaches MICHAEL How to Make SUNDAY SAUCE
Richard Castellano as Peter Clemenza and Al Pacino as Michael Corleone
In FRANCIS FORD COPPOLA'S The GODFATHER
Novel by MARIO PUZO
SUNDAY SAUCE
by Daniel Bellino "Z"
"Come here kid, lem-me show you something. You never know when you're gonna have to cook for 20 guys some day." Pete Clemenza says to Michael Corleone (Al Pacino) in Francis Ford Coppola's The Godfather. It's one of the most famed movie scenes in history, and of great importance to Italian-Americans. Clemenza is making "Gravy" aka Sunday Sauce, the Supreme Dish of Italian-America, and the dish that brings Italian Families together each and every Sunday. Learn How to Make Clemenza's Sunday Sauce, Meatballs, Pasta Fazool, Momma DiMaggio's Gravy, Goodfellas Sauce, and all of the great favorites of The Italian American Table.
Cook Sinatra's Spaghetti & Meatballs, Italian Wedding Soup and more, and delight in the many stories and factual information written by Italian Food & Wine Writer Daniel Bellino Zwicke. This book is filled with Joy & Love, and you will get many years of both, reading, cooking and eating the dishes in SUNDAY SAUCE "When Italian-Americans Eat".Do you Love Goodfellas, The Godfather, and Italian Food? Of course you do. Learn How to make Clemenza's Brooklyn Mob War Sauce for 20 people some day. Remember that scene in Francis Ford Coppola, Mario Puzo classic Film Trilogy of the Corleone Family of Sicily and Brooklyn, New York. Recipes in Italian-American New York Author Daniel Bellino Zwicke's Best Selling Cookbook (2 Years Amazon Kindle)
SUNDAY SAUCE includes ; Frank Sinatra Sunday Sauce, Dolly Sinatra's Spaghetti Meatballs, Joe DiMaggio 's mom's Sunday Gravy, and Charlie Scorsese making Sauce in Prison in Martin Scorsese's GOODFELLAS - starring; Robert DeNiro, Joe Pesce, and Ray Liotta making Veal & Peppers and Sunday Sauce. And by-the-way, Joe Pesci and Liotta are both Italians from New Jersey, so they know their stuff when it comes to Italian Food and all things Italian (Mafia speak and so-forth).
SUNDAY SAUCE
The Unofficial GODFATHER COOKBOOK
AVAILABLE on AMAZON.com
WATCH The VIDEO
CLEMENZA (Richard Castellano) Teaches MICHAEL (Al Pacino)
HOW to MAKE SUNDAY SAUCE
SUNDAY SAUCE
alla CLEMENZA
LEARN HOW to MAKE IT
SUNDAY SAUCE
The Unofficial GODFATHER COOKBOOK
ITALIAN-AMERICAN GRAVY
PASTA - MEATBALLS and Much More
FLIGHTS & HOTELS
WORLDWIDE
FLY with EXPEDIA
Sunday, January 5, 2025
Official Ragu Bolognese Recipe Bologna Italy
This is The OFFICAL RECIPE for BOLOGNESE RAGU of BOLOGNA, ITALY
This RECIPE CRITERIA for a Properly Made "RAGU" (of Bologna) according to
AGRICOLTURA Di BOLOGNA (The Agricultural Commission of BOLOGNA)
This is the renewed recipe for the real ragù alla bolognese:
INGREDIENTS AND DOSES (FOR 6 PEOPLE)
Coarsely ground beef: 400 g; Fresh sliced pork belly, 150 g; half an onion, about 60 g; 1 carrot, about 60 g; 1 stick of celery, about 60 g; 1 glass of red or white wine; Tomato puree: 200 g; Double concentrated tomato paste: 1 tablespoon; 1 glass of whole milk (optional); Light meat or vegetable broth (also stock cube); Extra virgin olive oil: 3 tablespoons; Salt and pepper.
PROCEDURE
In a non-stick saucepan (of excellent quality, heavy) or made of aluminum or enameled cast iron (once upon a time the earthenware pot was very popular) of 24-26 cm in diameter, melt the minced or chopped bacon with 3 tablespoons of oil. Then, add the finely chopped herbs on the cutting board (do not use the mixer) and slowly fry the mixture over medium-low heat, always stirring with a wooden spoon (the onion must absolutely not take on a burnt flavor). Raise the heat and add the minced meat and, always stirring carefully, cook it for about ten minutes until it "sizzles".
Pour the wine and let it evaporate and reduce completely, until you no longer smell the wine and then add the concentrate and the puree. Continuing to mix well, pour a cup of boiling broth (but you can also use just water) and cook slowly, with the container covered, for about 2 hours (even 3 hours depending on your preferences and the meats used) adding the hot broth as needed. Halfway through cooking, according to an advisable ancient tradition, you can add the milk that must be reduced completely. Finally, once cooking is finished, season with salt and pepper. The ragù should be a nice dark orange color, enveloping and creamy.
NOTE :
Traditionally in Bologna they used the "cartella", that is the diaphragm of the beef, today difficult to find. In its absence, or in addition, the front cuts rich in collagen are to be preferred such as the muscle, the shoulder, the under-shoulder, the belly, the brisket. Mixed cuts can be made. According to a modern processing technique, the meats are browned well separately, alone, and then mixed with the chopped herbs, also already browned.
VARIANTS ALLOWED :
1) Mixed meats: beef (about 60%) and pork (about 40%) (loin or neck);
2) Minced meat;
3) Rolled or flat pork belly instead of fresh bacon;
4) A scent of nutmeg;
VARIANTS NOT ALLOWED
1) Veal pulp;
2) Smoked bacon;
3) Only pork;
4) Garlic, rosemary, parsley, other herbs or spices;
5) Brandy (in place of wine);
6) Flour (to thicken).
BOLOGNESE RAGOUT CAN Be ENRICHED With :
1) Chicken livers, hearts and gizzards;
2) Peeled and crumbled pork sausage;
3) Blanched peas added at the end of cooking;
4) Soaked dried porcini mushrooms.
The RAGU BOLOGNESE COOKBOOK
AMERICA'S FAVORITE RECIPE
TAGLIATELLE BOLOGNESE
“Over the years, the recipe registered in 1982 has been reported in books, magazines, newspaper articles and websites in Italy and the rest of the world, constituting a clear and reliable point of reference; however, after four decades, a study of the changes that have occurred in the creation of this symbolic dish of Italian cuisine, loved throughout the world, was required.
There have been improvements in ingredients, in the quality of containers and in heat sources, as well as changes in eating habits which have had partial effects on the way ragù is prepared.
The three Bolognese Delegations have therefore set up a "Study Committee" for the updating and improvement of the recipe for Ragù alla Bolognese and, in order to obtain a current and complete overview, the Committee has consulted, through a specific questionnaire: the best restaurants in the city, custodians of tried and tested recipes; families with ancient traditions; expert gastronomes.
Ragù alla Bolognese, like all long-standing recipes, is made in families and restaurants in ever-changing ways, as demonstrated by the fact that the recipes received during the study are all different from each other, often in small details but, at times, also with substantial differences.
The "Study Committee", making a reasoned synthesis, has therefore drawn up a new version of Ragù alla Bolognese which is very detailed in the procedure, with variations (allowed and not allowed) and advice on the cuts of meat and on possible "enrichments".
The three Bolognese Delegations of the Italian Academy of Cuisine have thus decreed which recipe currently adheres most closely to the formula that guarantees the classic and traditional taste of the true Ragù alla Bolognese, which is what is made, cooked, served and enjoyed today in homes, in restaurants and in bars.
trattorias and restaurants in learned and fat Bologna.
The registered recipe is not intended to be the only possible one, but rather to be a safe guide to the creation of an excellent dish that does not betray traditional customs and establishes some fixed points, with the awareness that, as with musical scores, the true art lies in the execution”.
The notarial deed of the recipe is now jealously guarded in the Palazzo della Mercanzia. It completes the collection of thirty-four recipes of the Bolognese gastronomic culture deposited. All the result of the collaboration between the Chamber of Commerce of Bologna and the Italian Academy of Cuisine that began on April 16, 1972 with the deposit of the golden measure of the authentic tagliatella alla bolognese.
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