Pumpkin Ravioli Recipe

 

ADA Making PUMPKIN CAPPELLACCI

ADA Makes PUMKIN CAPPELLACCI

With PORK RAGU

PUMPKIN CAPPELLACCI

by ADA

NONNA BELLINO'S ITALIAN COOKBOOK

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RECIPE - PUMPKIN CAPPELLACCI

For the pasta, use 3 eggs, 150g 00 flour and 150 durum wheat semola flour

For the filling, use 500g baked pumpkin flesh, 200g grated parmigiano reggiano cheese, nutmeg and a teaspoon of sugar

For the sauce, use 500g good quality sausage meat, one onion, one carrot, one stick celery, 200ml tomato passata, salt, black pepper, nutmeg, rosemary, 100ml white wine.

.

Ziti al Ragu Napoletano - Recipe

 

ZITI CON RAGU

NAPOLETANO

NAPOLI

RAGU NAPOLETANO

RAGU NAPOLETANO

SUNDAY SAUCE

alla BELLINO alla PACINO

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Baked Pasta from Puglia - Recipe

 

Cousins - ADDOLORATA & ROSARIA Make MACCHERONI

TRIANATA LECCHESE

BAKED MACCHERONI

PUGLIA

 

PASTA all FORNO LECCHESE

LECCE, APULIA

FAVORITE ITALIAN DISHES

And SECRET RECIPES

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Ava Makes Meatloaf - Polpettone Recipe

AVA Makes MEATLOAF

"ITALIAN STYLE"

AVA & HARPER

Another EPSISODE of PASTA GRAMAR

"POLPETTONE". - ITALIAN MEATLOAF

AVA Makes MEATLOAF

TWO of THEM !!!

"POLPETTONE"

FAVORITE ITALIAN DISHES

And SECRET RECIPES

SOUPS PASTA DOLCE & MORE

And ANOTHER ITALIAN MEATLAOF

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Pavarotti Pasta Recipe

 

LUCIANO Cooks PASTA

"BRAVO LUCIANO" !!!

PAVAROTTI PASTA

Recipe :

1/2 cup extra virgin olive oil
1 medium Onion, peeled and sliced
2 j- 32 oz. jars of Italian Tomato Passata (we like Mutti)
3 cloves Garlic, peeled and chopped
2 tbsp. Tomato Paste
1/4 cup red wine
1/4 cup chopped Italian Parsley

12 fresh Basil Leaves, washed and torn with your hands
1/2 cup grated Parmesan or Romano cheese
1/2 teaspoon Red Pepper Flakes
1 pound of imported Italian Spaghetti (best quality)

In a large skillet, add the Olive Oil and onion. Cook the onion on low heat for 4 minutes. Add the garlic and cook on low heat for 2 minutes.

Add the wine, turn heat to high, and cook for 5 minutes.

Add the Tomatoes, Tomato Paste. Add 1 1/2 teaspoon each of Salt & ground Black Pepper, and half of the Pecorino Cheese.

Bring to the boil. Once the tomatoes start to bubble, low heat to low, and cook on low heat for 20 minutes, being sure to stir with a wooden spoon, scraping the bottom of the pot with the wooden spoon to keep the tomatoes from sticking  or burning.

After 20 minutes, add the Basil & Parsley, and cook 5 minutes more. The Tomato Sauce is done. Turn the heat off and let it rest in the pot.

Fill a large pot, 3/4 full with water. Add 2 tablespoons salt. Bring the water to a rapid boil. Add the Spaghetti.

Cook the spaghetti according to the directions on the package. Two minutes before the the pasta cooking time on package, remove one cup of water from the pot and reserve. When the spaghetti is 1 minute away from the cooking time on package, turn the heat off and drain the pasta in a colander.

Add the Spaghetti back to the pot it cooked in and add half of the cooking water. Add 2 cups of the tomato sauce. to the pot, and turn the heat on to a low flame. Cook for 2 minutes on a low flame. Add more of the pasta cooking water if it gets too dry.

Turn the heat off, and drizzle some olive oil over the spaghetti and mix.

Plate a portion of Spaghetti onto each persons plate. Add about half a cup of Tomato Sauce on top of each portion of Spaghetti, and serve.

Serve with grated Pecorino or Parmigiana Cheese on the side. 

Enjoy !

Recipe by Daniel Bellino Zwicke

SPAGHETTI alla PAVAROTTI 

A DINNER PARTY at LUCIANO'S

NEW YORK

SINATRA & PAVAROTTI

And PASTA SINATRA !!!

SINATRA SAUCE 

The COOKBOOK

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

Daniel Bellino Zwicke

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Recipe - Venetian Duck Ragu

 

CHEF / Author DANIEL BELLINO ZWICKE

VENICE, ITALY

VENETIAN DUCK RAGU

MEMORIES of ITALIAN FOOD

NEW YORK & ITALY

DANIEL BELLINO ZWICKE

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BIGOLI with DUCK RAGU

"A VENETIAN FAVORITE"

VENETIAN DUCK RAGU

Ingredients :

• 1 & 1/4 pound of ground Duck Meat, including fat and skin 
• 1 medium Onion, peeled & Chopped
• 2 sprigs of fresh Rosemary
• 1/2 cup dry White Wine
• 1/2 cups water
• 2 Bay leaves
• 2 tablespoons Tomato Paste
• 2 tablespoons olive oil
• 1/2 teaspoon Sea Salt
• 1/2 teaspoon ground Black Pepper
• 1/4 cup Dry Porcini Mushrooms 
• Wash the Porcini Mushrooms, changing the water 3 times
• Soak the Mushrooms in warm water, to cover for 20 minutes. Drain and wash the mushrooms, and finely chop

To make the duck ragù, heat the oil in a large, heavy-based pan set over a medium heat. Once hot, add the garlic and rosemary and allow them to infuse in the oil for a couple of minutes, stirring often

2

Next, add the duck meat and increase to a medium-high heat. Cook for 4–5 minutes, until evenly browned; season generously

3

Pour in the wine and stock and add the Bay Leaves, tomato paste, and Porcini Mushrooms.

 Bring everything to a simmer then reduce the heat to low and cover with a lid

4

Cook the ragù for at least 1 hour, stirring occasionally and adding a little stock if the ragù becomes too dry 

5

Once the liquid has reduced completely and only and oily sauce remains, remove from the heat and discard the rosemary and bay leaves. Cover and keep warm

Once the rage is finished cooking, cook your favorite pasta and toss with the Duck Ragu and a knob of Butter and serve.

Serve with grated Parmigiana Reggiano Cheese on the side.

Adriano Makes Gnocchi Sausage

 

ADRIANO & RENATA

GNOCCHI with SAUSAGE & RADICCHIO 

ADRIANO Makes GNOCCHI

While His WIFE RENATA Makes The SAUCE

"GNOCCHI with SAUSAGE & RADICCHIO"

FAVORITE ITALIAN DISHES

And SECRET RECIPES

Daniel Bellino Zwicke

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HOMEMADE POTATO GNOCCHI 

With SAUSAGE & RADICCHIO - Recipe

For the dough:

• 1.7 kg yellow-fleshed Potatoes (boiled with skins on)
• 250 g “00” flour

For the condimento:

• 4 Luganega Pork Sausages
• ½ leek
• 2 tbsp extra virgin olive oil
• ¼ glass red wine
• 1 head Treviso Radicchio
• Salt and pepper to taste