Bourdain wants a Nonna Italian

TONY & His NONNA

NONNA MARIA

 

TONY Wants a NONNA !!!

NONNA MARIA

RECIPES

TONY Meets a NONNA

Minute 31:20

NONNA MARIA 

NONNA'S ITALIAN COOKBOOK

NONNA BELLINO'S COOKBOOK

ITALIAN RECIPES

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DINNER with NONNA MARIA

Antipasto, Vini, e Orecchiette Pasta Pugliese

Pasta and Peas Recipe

 

 

PASTA & PEAS 

"THAT'S ITALIAN"

PASTA & PEAS

"LOVE IT"

PASTA & PEAS

Ingredients :

1 heaping cup small diced pancetta (about 6 ounces)

2 Tbsp olive oil

2 cups small diced yellow onions

¼ cup chopped garlic

Pinch crushed red pepper

¼ cup tomato paste

2 quarts low- or no-sodium vegetable or chicken broth

2 sprigs rosemary

1 parmigiano or pecorino cheese rind

1 tsp salt, or to taste

½ tsp black pepper, or to taste

1 pound pasta shells + salt for water 

4 cups peas or baby peas, defrosted if frozen (about 20 ounces)

Grated Pecorino Romano cheese, for serving

Extra virgin olive oil, for serving 

Instructions:

Step 1:

Prep all ingredients according to specifications above.

Step 2: Cook Pancetta:

Place pancetta and oil in large pot or Dutch oven over medium-low heat.

Slowly cook it until it becomes crispy and most of the fat has been rendered. (This could take 15 to 20 minutes.)

Remove pancetta with slotted spoon and set it aside to drain on paper towels.

Remove all but about 3 tablespoons of rendered fat from the pot and use for other purpose or discard. 

Leave enough fat to cover bottom of pot.

Step 3:

Add onions, garlic, and crushed red pepper.

Cook for about 4 minutes, or until onions have softened a bit, stirring occasionally.

Step 4:

Move onion mixture to one side of pot.

Then add tomato paste and cook it for about 30 seconds.

Pour in 2 cups broth and stir to loosen and scrape up any browned bits on bottom of pot.

Step 5:

Add remaining broth, rosemary, cheese rind, salt, and black pepper and stir until all ingredients are well combined.

Cover pot, increase heat to high, and bring mixture to a boil, stirring occasionally.

Immediately reduce heat to a simmer and simmer, partially covered, for about 8 to 10 minutes, or until all vegetables have softened. 

Step 6:

Meanwhile, boil the pasta in salted water for half the time noted on the package.

Step 7:

Once the vegetables have softened, remove the rosemary spring and any remaining cheese rind and discard.

Then, add the partially-cooked pasta, peas and reserved pancetta to the pot and stir well.

Simmer until the pasta is al dente while stirring, then turn off heat and adjust seasoning, if necessary.

Step 8:

Ladle soup into bowls and top with some pecorino cheese and a drizzle of extra-virgin olive oil. 

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CLARA Makes PASTA & PEAS

ANNA'S PASTA & PEAS

Note : In this video recipe for PASTA & PEAS,

Anna does not use tomatoes.

In Clara's recipe for PASTA & PEAS, Clara uses tomato,

though, she states you can make it with or without tomatoes.

BASTA !!!

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

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The REAL SPAGHETTI-Os RECIPE

INSIDE - NONNA BELLINO'S COOKBOOK

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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

 

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VINCENZO from VINCENZO'S PLATE

BOLOGNA, ITALY

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BOLOGNA

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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

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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

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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

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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

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