Roman Pasta Recipes from Eva

 

PASTA alla GRECIA

alla EVA

EVA Makes PASTA

GRECIA & AMATRICIANA

Video Recipes. 

BUCATINI AMATRICIANA

ITALIAN FOOD & TRAVELS

ROME VENICE PIZZA PASTA & ???

TRAVEL INFO & STORIES

With 50 REGIONAL ITALIAN RECIPES

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Sunday Sauce by Daniel Bellino Zwicke Italian Cookbook

 

SUNDAY SAUCE

AMERICA'S FAVORITE ITALIAN COOKBOOK

WHEN ITALIAN-AMERICANS COOK

Daniel Bellino Zwicke

AMAZON.com

SUNDAY SAUCE

Book by Daniel Bellino Zwicke

Sunday Sauce: When Italian-Americans Cook is  a cookbook by Daniel Bellino Zwicke that celebrates Italian-Americanfood and culture, focusing on traditional slow-cooked tomato sauce (also called "gravy") and other classic Italian dishes. Published in 2013, the book blends authentic family recipes with cultural stories, including famous movie-inspired sauces from The Godfather (Clemenza's sauce) and Goodfellas, as well as recipes from figures like Frank Sinatra and Joe DiMaggio's mother. It's available through major online retailers like Amazon and Barnes & Noble. 

Key aspects of the book:

• Genre: 

  Cookbook and biography, blending recipes with cultural narrative.

  
  

  Content: 

  Features traditional Italian-American recipes like spaghetti and meatballs, sausage and peppers, and pasta fazool, with a special focus on the Sunday sauce / gravy.

  
  

  • Cultural Significance: 

    Explores the tradition of "Sunday Sauce," a rich, meat-based tomato sauce simmered for hours, and the cultural debate over calling it "gravy". 
  • Movie Tie-ins: 

    Includes recipes for iconic sauces from films like The Godfather and Goodfellas, as well as recipes from celebrities like Frank Sinatra. 
  • Author: 

    Daniel Bellino-Zwicke, a chef with extensive experience in New York restaurants.

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    Author Daniel Bellino Zwicke

    
    

    
    

Italian Nonna makes homemade Orecchiette Pasta

 

NONNA FRANCESCA

ORECCHIETTE con CIMA di RAPE e POMODORO

FRANCESCA Makes ORECCHIETTE

FRANCESCA'S HOMEMADE ORECCHIETTE

With FAVA e CICORIA

NONNA BELLINO'S COOKBOOK

"RECIPES From MY SICILIAN NONNA"

Daniel Bellino Z

AMAZON.com

ORECCHIETTE with TOMATO & RICOTTA SALATA

ESTERINA'S ORECCHIETTE con SUGO di POMODORO

Neapolitan Timballo Pasta Pie Recipe

 

VINCENZO CORRADO

TIMBALLO NEAPOLITANA

CASANOVA'S Favorite DISH - MACCHERONI PIE NAPOLITAN

"Maccheroni di Casanova" is an 18th-century Venetian dish inspired by the memoirs of Giacomo Casanova, who famously praised a rich pasta pie "prepared by a good Neapolitan cook". This authentic rendition adapts historical recipes from Vincenzo Corrado’s 1773 culinary manifesto, Il cuoco galante. It blends savory meats, a luscious egg cream, and a distinct hint of sweet cinnamon, capturing the opulent, sensual flavors of Venice's Carnival era. [1, 3]

Key Ingredients

• The Pasta: 12 oz. Paccheri or large tube maccheroni.
• The Meats: 8 oz. capon (or chicken) breast (chopped), 5 oz. pork loin (chopped), and 3 oz. cooked ham (diced).
• The Binder & Aromatics: 3 large egg yolks, 5 oz. fresh heavy cream, 1 shallot, 1 sprig each of fresh sage and rosemary, and ⅔ stick of unsalted butter.
• The "Secret" Spice: Ground cinnamon, beef broth, salt, pepper, and peanut oil (for frying). [, 2, 3, 4, 5]

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Step-by-Step Preparation

1. Sauté the Meat Filling

• Melt ⅔ stick of butter in a wide pan over medium heat.
• Finely chop the shallot and toss it into the pan alongside the whole sprigs of sage and rosemary. Wilt for 1 minute until fragrant.
• Add the chopped chicken, chopped pork, and diced ham. Turn the heat to high and brown everything thoroughly for 10 minutes, stirring frequently. Remove the herb sprigs when done. [, 2, 3, 4]

2. Cook the Maccheroni

• In a large pot, combine 1½ quarts of beef broth with 1½ quarts of water and bring it to a rolling boil.
• Add a generous pinch of salt and drop in the pasta. Cook until it is strictly al dente—it should still hold a firm bite. Drain well. [, 2, 3, 4, 5]

3. Create the Secret Casanova Egg Cream

• In a separate bowl, whisk together 5 oz. of fresh heavy cream and 3 large egg yolks.
• Season the mixture with a pinch of salt, a turn of freshly ground black pepper, and a light sprinkle of ground cinnamon. []

4. Combine and Emulsify

• Transfer the hot, drained pasta directly into the wide pan containing the browned meats.
• Pour the egg and spiced cream mixture over the top.
• Stir the pasta constantly over low heat for 1 to 2 minutes. The residual heat will cook the egg yolks safely, thickening the liquid into a rich, glossy, velvet-like sauce that clings to the maccheroni. [, 2, 3]

5. Flash-Fry the Garnish

• Heat a shallow pool of peanut oil in a small skillet until shimmering.
• Drop in a handful of fresh sage leaves and fry them for exactly 1 minute until crisp. Drain immediately on paper towels. []

6. Plate and Serve

• Divide the creamy maccheroni and meat into warm serving bowls.
• Top each portion with a few crackling-crisp fried sage leaves and a final, seductive dust of ground cinnamon. Serve immediately while hot. []

If you prefer a structural, baked presentation rather than a creamy stovetop finish, you can layer this exact mixture into a buttered springform pan lined with a sweet pastry crust (pasta frolla). Bake at 375°F (190°C) for 30 minutes until the pastry shell turns a deep amber gold. 

RECIPE Excerpted from. EXPLORING VENICE by Daniel Bellino Zwicke

EXPLORING VENICE

TRAVEL GUIDE - COOKBOOK

Daniel Bellino Zwicke

TRAVEL INFO & STORIES of VENICE

With 40 FAVORITE VENETIAN RECIPES

Including - CASANOVA'S MACCHERONI PIE

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