GROCERY SHOPPING in SICILY
ITALY
GROCERY SHOPPING in SICILY
MUCH CHEAPER THAN in The UNITED STATES
ABOUT 1/3 The PRICE in The USA
TOMATOES in SICILY
About HALF The PRICE as in USA
Sunday, June 1, 2025
Sicilian Pasta al Forno - Recipe
PASTA al FORNO alla PINA
SICILY
PASTA al FORNO SICILIANA
SICILY
PINA'S Homemade MACCHERONI PASTA
NONNA BELLINO'S COOKBOOK
RECIPES From MY SICILIAN NONNA
DANIEL BELLINO
Saturday, May 31, 2025
Stanley Tucci Favorite Italian Pasta Recipes
# 3 Rigatoni Amatriciana
PASTA AMATRICIANA
1¼ pounds rigatoni pasta (or bucatini)
120g / 4½ oz guanciale (cured pork jowl)
6-7 San Marzano tomatoes
100g / 3½ oz grated pecorino romano cheese
½ glass dry white wine
1 tablespoon extra virgin olive oil
Salt
Black pepper
PREPARATION :
Fill a large pot with water, add salt and bring it to the boil.
In the meantime, heat the extra virgin olive oil in a frying pan. Chop the guanciale into thick strips, add it to the an and cook until crispy. Add the white wine, cook for a minute to reduce, then remove the guanciale from the pan with a slotted spoon and set aside.
Add six or seven San Marzano tomatoes to the pan with the remaining oil and fat from the guanciale. Use a wooden spoon to flatten the tomatoes and simmer for a few minutes.
Cook the rigatoni in the pot of boiling water until al dente, add the crispy guanciale back into the pan of tomatoes then drain the pasta and add it to the sauce.
Toss everything together well then divide into portions and serve with a sprinkle of grated pecorino and a crack of freshly ground black pepper.
The WORLD'S TASTIEST RECIPE ?
RAGU BOLOGNESE
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Spaghetti Nerano alla Bellino
Honorable Mention
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SPAGHETTI NERANO – Recipe
Spaghetti is one of the most famous dishes of the Amalfi Coast. The dish comes from the town of Nerano on the coast of the Sorrento Peninsula just across from Capri. The dish was created by Maria Grazia at her trattoria in Nerano. The primary ingredient of the dish is Zucchini with Povola or Caciocavallo Cheese grated into the pasta. Many restaurants on the Amalfi Coast and Capri serve this dish, and most locals know how to make it, and cook it at home, especially if they happen to have a little garden growing Zucchini, Tomatoes, and other vegetables. It’s easy to make and soul satisfying. If you’ve been to the area you may have already eaten it, and so know you can make it back home. Enjoy.
Ingredients :
3 medium sized Zucchini, washed
4 tablespoons Olive Oil
1 tablespoon Butter
3 cloves Garlic, peeled and cut in half
¼ cup fresh Basil, washed and leaves torn in half
¾ cup of grated Caciocavallo Cheese
1 pound imported Italian Spaghetti
Sea Salt and ground Black Pepper
Slice the Zucchini into ⅛” rounds.
Fill a large pot ¾ full of water, with 2 tablespoons salt and bring to the boil.
Place the Olive Oil in a large frying pan, and turn heat to a medium flame. Add the Zucchini and start to cool. Sprinkle the zucchini with about ½ teaspoon each of salt and Black Pepper. Add the butter and garlic and cook the zucchini for 4-5 minutes on medium heat.
Add about a ¼ of the pasta cooking water to the pan with the zucchini, turn the heat to low and cook for about 6 minutes on low heat. Stir the zucchini with a wooden spoon as it is cooking.
Put the spaghetti into the rapidly boiling water and cook according to the directions on the package and the spaghetti is al dente (slightly firm to the bite) usually about 10-11 minutes.
After the zucchini has cooked for a total of about 11 minutes. Turn the heat off. add the Basil and stir. Taste 1 piece of zucchini for seasoning to see if you want to add any more salt or pepper.
When the spaghetti is cooked, turn the heat off and drain the spaghetti into a colander, reserving ¼ cup of the pasta cooking water in case you need to add to the sauce.
Return the spaghetti to the put that it cooked in. Add all zucchini and all the juices from the pan in the pot with the spaghetti and stir.
Add half of the grated Caciocavallo cheese and stir. The consistency should be just slightly loose. If it is too tight, add a little pasta cooking water and stir.
Plate the spaghetti on 4 plates, giving each person an even amount of zucchini. Drizzle a little olive oil over each plate and serve.
Note : It’s best to make the dish with Caciocavallo Cheese, but if you can’t find, a combination of half grated Pecorino and half of Parmigiano Reggiano is a good substitute, or just Parmigano or Pecorino on their own.
Note II : Once you know how to make Spaghetti Nerano, you can make little variations, simply by adding one other ingredient that marries well with the dish. A great addition to this dish is to make Spaghetti Nerano just as above, and to add 4 or 5 pieces of sauteed shrimp on to each plate. Just have the shrimp ready and cook them in a little olive oil, seasoned with salt & pepper, and cooked for about 2 minutes on each side. Turn the heat off and add 4 or 5 pieces of shrimp to the plate with the Spaghetti Nerano and enjoy.
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This Recipe complements of Best Selling Italian Cookbook AUthor DBZ from his latest book
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# 2 SPAGHETTI CARBONARA
WATCH SPAGHETTI CARBONARA
SPAGHETTI VONGOLE
"SPAGHETTI with CLAM SAUCE"
RECIPE Courtesy of BEST SELLING ITALIAN COOKBOOK AUTHOR
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Spaghetti Vongole at Da MARINO
NAPLES, ITALY
Cookbook Author Daniel Bellino Zwicke says that this is the single best plate of
Spaghetti Vongole he has ever had in his life, and he has had many. He took this picture of his plate of Spaghetti Vongole at Ristorante / Pizzeria Da Marino in Naples one day. Daniel says that it was one of the most memorable meals of his life, "I Loved it," he said. He had a Insalata Frutta di Mare ( recipe ) for antipasto, which he said was as good as can be.
Daniel says that he was just planning on a plate of Spaghetti Vongole and a stater, but when he saw the pizzas coming from the oven and how good they looking, he couldn't resist. He ordered a
Pizza con Salame thinking he would eat just half. "It was so good, I ate the whole thing. One of the best pizzas I've ever had in my entire life, and much better than ones I've had at Da Mateo and other much more famous Pizzerias of Napoli," stated Daniel.
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RECIPE - SPAGHETTI VONGOLE
1 lb. Imported Italian Spaghetti (or Linguine)
1 pound Cockles or Manila Clams
18 Littleneck Clams
12 tablespoons Olive Oil
4 cloves Garlic, peeled. Cut 3 cloves into thin slivers, keep one garlic clove whole.
1/8 teaspoon Red Pepper Flakes
12 Cherry Tomatoes, cut in half
Salt & Black Pepper
4 tablespoons chopped fresh Parsley
¼ cup Water
Place Littleneck clams in a medium size pot with a lid. Add Water and clams with 1 whole garlic clove, cover pot. Turn heat up to high and cook clams until they just open. Turn flame off. Remove clams from pot and reserve the cooking liquid.
Put a large pot of water on stove and bring to boil for cooking the pasta. Add Spaghetti or Linguine to pot of rapidly boiling water with salt and cook according to directions on package.
Sauté Garlic in Olive Oil in a large sauté pan over medium until garlic just starts to brown, lower heat to low and add Red Pepper. Cook 1 Minute.
Add Cherry Tomatoes and cook over medium heat for 2 minutes.
Add Cockles (or Manila Clams) to pan with garlic and olive oil. Add cooking liquid from larger Cherry Stone Clams to pan. Put cover on pan and turn heat to high, and cook until the Cockles (clams) just open.
Remove cooked Cherrystones from shells and chop each clam into about 6 pieces or so. Add the Chopped Cherrystone Clams and Parsley to pan with Cockles. When pasta is done cooking, drain it and add to pan with clams. Using a pair of tongs, mix pasta with clams, and cooking liquid.
Divide Pasta into 4 to 6 equal portions on plates or pasta bowls. Divide all cooking liquid and Clams over each portion of pasta on the plates. Sprinkle on some more Olive Oil once Pasta is plated. Enjoy.
RECIPE excerpted from POSITANO The AMALFI COAST COOKBOOK / TRAVEL , courtesy of author Daniel Bellino Zwicke ....
# 5 - SPAGHETTI POMODORO
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SPAGHETTI POMODORO
TOMATO SAUCE RECIPE
FAVORITE ITALIAN PASTA RECIPES
# 6 PASTA al NORMA
From SICILY
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Ingredients SPAGHETTI al NORMA
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GRANDMA BELLINO'S COOKBOOK
CAPONATA - MEATBALLS
SOUPS - PASTA
PASTA al NORMA
And More ...
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FAMOUS PASTA of ROME
STANLEY TUCCI'S FAVORITE PASTA
PASTA of ROME
AMATRICIANA - CARBONARA
PASTA all GRICIA - CACIO PEPE
And MORE ....
MEMORIES of ITALIAN FOOD
THROUGH STORIES & RECIPES
ITALY & NEW YORK
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Friday, May 23, 2025
Stuffed Artichokes Nonna Pia Recipe
NONNA PIA
STUFFED ARTICHOKES
STUFFED ARTICHOKES
NONNA PIA Makes STUFFED ARTICHOKES
With Bonus MEATBALLS
NONNA BELLINO'S COOKBOOK
RECIPES FROM an ITALIAN NONNA
Tuesday, May 20, 2025
Crostini Toscana
CROSTINI TOSCANA
CROSTINI TOSCANA
CROSTINI TOSCANA
Ingreidents :
- 500g (1 lb) chicken livers
- 1-2 cloves of garlic, peeled and slight crushed
- A few fresh sage leaves
- Olive oil, plus a knob of butter
- 7 juniper berries, slightly crushed
- Broth, preferably homemade
- 4 anchovy fillets, rinsed and roughly chopped
- 1 Tb capers, rinsed and roughly chopped
Preparation :
Sauté the garlic and sage leaves gently in the oil and butter until the garlic is just beginning to brown. Add the chicken livers and sauté for 10 minutes or so. Then add a pinch of salt and pepper, along with the juniper berries, slightly crushed with the back of a knife or in a mortar and pestle. Turn and add a ladleful of broth. Let things simmer for 15-20 minutes.
Off heat, drain the chicken livers in a colander, saving the liquid and removing the garlic and sage leaves. In a food processor, chop the livers until you have a roughish paste—don’t overdo it—and then scrape the liver paste back into the skillet, along with the reserved liquid. Thin out the paste with another ladleful of the broth, and simmer gently until almost all the liquid has evaporated. Just before it’s done, mix the chopped anchovies and capers and simmer for a minute or two more, until the anchovy has melted completely into the paste. Taste for seasoning and remove from the heat. Let the liver paste cool for a few minutes.
Serve the liver paste on slices of bread, toasted or not as you prefer. You can serve Chicken Liver Crostini warm or at room temperature. The liver paste can be made ahead and, if you like, gently reheated with a bit of broth or butter; in fact, many say it’s tastier that way.
Sunday, May 18, 2025
Pasta Puttanesca in Ischia - Recipe
ISCHIA
EDUARDO MAKES PASTA
TAGLIATELLE PUTTANESCA
ISCHIA, ITALY
EDUARDO'S PASTA PUTTANESCA
POSITANO The AMALFI COAST
TRAVEL GUIDE - COOKBOOK
With 100 REGIONAL RECIPES
SPAGHETTI PUTTANESCA
RAGU NAPOLETANA
LINGUINE VONGOLE
And More ...
TRAVEL INFO & TIPS
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