Party Spaghetti Bolognese Recipe Pasta

RIGATONI BOLOGNESE

 

PARTY alla BOLOGNESE

Party alla Bolognese , ever hear of it? No, I didn’t think so. I coined the phrase, just like I coined the phrase Meatball Parm Mondays , which I first wrote about in my best selling Italian Cookbook Sunday Sauce. So, you want to know what a Party alla Bolognese is, a term you are no doubt hearing for the first time. Well as you might have already surmised, number one, it’s a party that has to do with Bolognese. A party where you eat Pasta with Ragu Bolognese you’re asking? Well yes, you are quite correct, you’ll be eating the famed Italian Ragu from the city of Bologna, Italy. This is a party centered around eating Pasta all Bolognese. Now what’s better than that? So, as we know Ragu Bolognese is the famous meat-sauce for pasta from Bologna, Italy. Now, hopefully by the time you read this part of the book, you’ve already made your first Ragu alla Bolognese. Well congratulations are in order to you, you’ve learned something that is infinitely important, and something that will serve you the rest of your life. You now know the infinite glories of the Bolognese, that lush pasta meat-sauce from Bologna, Italy known as Ragu Bolognese. You know the wonderful flavor, and are sure to crave it often. No problem, if you have a craving, you can just make it. You have the recipe, you’ve made it once or twice, you can make it any time you want. So, you want to throw a dinner party for friends? I certainly hope you do. If you’ve never done so before, I’d just like to tell you, you have no idea, and I’m sure you’ll be surprised, surprised how great it will be, " a Party alla Bolognese." Making this famed Ragu and throwing a party centered around the Bolognese where you’ll feed Maccheroni alla Bolognese to friends and family, this is such a wonderful thing, you just can’t imagine. Do it once and you’ll see. You will make your friends oh-so-happy in more ways than one. They will thank you and sing your praises, and you will feel their joy. A joy that you gave them by making them Ragu Bolognese. Yes it has this affect. Throwing a dinner party you say? It seems so daunting. Hey, you’ve made Bolognese, throwing a dinner party centered around Bolognese is as easy as pie, and I’m going tell you how. You will amaze your friends with this one! Trust me! Hey, I’ve already told you pretty much, 90% of all you’ll need to know to do your first fabulous Party alla Bolognese. “What,” you say? Well I’ve written the recipe for you, and you’ve already made your first Bolognese, maybe even two or three by now. You know how to make one of the World’s great dishes Pasta alla Bolognese, all you need now is some good music, good Italian Wine, and some sort of Salad or Antipasto to start you off. You will make the Bolognese ahead of time, either the day before or early in the day before your party starts. You can either make a salad to have before the Bolognese, but a better choice would be either a Caprese Salad of fresh Mozzarella & Tomatoes, a lovely mixed Antipasto, or something as easy as Prosciutto & Melon would be very apropos, considering the Bolognese and the famed Prosciutto di Parma are both from the same region in Italy of Emilia Romagna.

To KEEP READING Click HERE !!! .  

 

FOR RAGU BOLOGNESE RECIPE

The RAGU BOLOGNESE COOKBOOK

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Italian Cutlets Fried

Chicken Cutlets alla Nonna

 

 

"Mangia Bene"

 

Watch the Video

 

 

HOW to MAKE CHICKEN CUTLETSITALIAN STYLE

Pollo Marengo

 

Lemon Chicken

 

Brooklyn Style Sunday Gravy

 

And More ...

 

RECIPES

 

 

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Neapolitan Lasagna with Meatballs

Making The LASAGNA

"LASAGNA CARNEVALE"

Neapolitan

RECIPE

LASAGNA NEAPOLITAN

"LASAGNA CARNEVALE"

With MEATBALLS

LASAGNA NEAPOLITAN

RECIPES

In SEGRETO ITALIANO

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Rocky Marciano Mothers Pasta Dinner

ROCKY MARCIANO with His MOTHER PASQUALINA

Making Pasta for Rocky !

RECIPES

SECRET & FAVORITE

ITALIAN RECIPES 

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Pecorino Romano & Parmigiano Reggiano Cheese Italian

   

Parmigiano Reggiano 

"Explained"

 

While we often use the name “Parmesan” to refer to all of Italy’s grateable hard cheeses, there are a number of different styles within the category. Parmesan is one of them, though that particular cheese isn’t necessarily as closely linked to Italy as you might imagine. Grana Padano, Parmigiano-Reggiano, and Pecorino Romano are others to consider. Each has “Protected Designation of Origin” (DOP) status under E.U. law, and their producers have strict geographical boundaries and aging guidelines to follow, impacting the flavor and price of their products. So before you head out to the grocery store, or even think about picking up that grater, get to know the different styles of Italian hard cheeses.  

PARMESAN

According to FDA laws, any cow’s milk cheese that has a hard, brittle rind and granular texture, and grates easily, can be labeled parmesan in the U.S. The cheese’s origin plays no part in labeling laws, so producers from Idaho are just as free to use the term Parmesan as those importing cheese from Italy. Not only does a hard cheese not need to come from Italy to be classified as parmesan, it doesn’t even need to be made from fresh whole milk. Instead, reconstituted dry milk, skim milk, and/or cream are also all acceptable.  

PARMIGIANO-REGGIANO

Parmigiano-Reggiano is the style most of us think we’re referring to when using the name parmesan. It’s the highest quality of all Italian hard cheeses, and the one locals refer to as “The King of Cheeses” — just don’t tell the Roquefort-loving French. To comply with DOP guidelines, Parmigiano-Reggiano has to be made in one of two northern Italian regions: Emilia-Romagna, which is home to Parma (hence the name), or the Mantova province of Lombardy. The 100-percent cow’s milk cheese must age for a minimum of one year, though periods regularly extend to 18, 24, and even 36 months. At this point, Parmigiano-Reggiano is ready for official inspection. If it passes, the cheese’s name, production date, and a DOP seal are stamped into its hard, umami-rich rind.

GRANA PADANO

Like Parmigiano-Reggiano, Grana Padano is a golden, hard-rind cheese made using cow’s milk. The production region is much larger than that of the King of Cheeses, and, at nine months, the minimum aging requirement is more relaxed. As a result, Grana Padano has a slightly sweeter, less-concentrated flavor than Parmigiano-Reggiano. It is also more affordable.  

PECORINO ROMANO

Pecorino Romano is texturally similar to the other three kinds of cheese, but that’s where their similarities end. Rather than cows, it’s sheep that provide milk for Pecorino Romano. Aging ranges between five months and eight months, and Pecorino Romano production must occur either on the island of Sardinia (where the majority takes place), in the central region of Lazio, or in the Tuscan province of Grosseto. Although it ages for shorter periods, Pecorino Romano carries a stronger flavor profile and is saltier and tangier than Parmigiano-Reggiano. These bold flavors come from the sheep’s milk base, which also provides a milky white cheese and a dark black rind, compared to the yellow-golden cow’s milk alternatives.

 

RECIPES

 

The WORLDS TASTIEST RECIPE of ALL !!!

RAGU BOLOGNESE

The RAGU BOLOGNESE COOKBOOK

by Danny Bolognese

aka Daniel Bellino Zwicke

IT REALLY is The WORLDS GREATEST RECIPE

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Sunday Gravy Catherine Scorsese Recipe Martin

Catherine Scorsese makes Sunday Sauce Italian Gravy in her apartment

on Elizabeth Street, Little Italy, New York ...

"This is what my mother in-law taught me. You take a few tablespoons of tomato sauce, and put in here (with the chopped meat)."

"It keeps the meatballs soft. Not like some people. You get invited to some peoples house, and the Meatballs are hard. I better be careful. I have a lot of friends. If they see this."

At The Home of Catherine and Charles Scorsese

Elizabeth Street, New York NY

1974

The Filming of "ITALIAN AMERICAN"

by Martin Scorsese

Starring : Catherine Scorsese and Charles Scorsese

with Martin Scorsese

Dialogue 

Charlie : "I remember the first Radio we got. It was in the shape of a Church."

Charlie :  "Sometimes it's been known, that a man is a better cook than a woman. It's the truth."

Catherine : "Then, why don't you cook?"

Charlie : "It's not my thing."

Catherine : "We didn't have our Honeymoon, so went to Italy years later"

"This is us in Palermo. That's my aunt. She's 80 years old. That's me standing."

Marty has Dinner with his parents Catherine & Charlie, at their home on Elizabeth Street

1991

Marty : "It's California Wine, it's not Italian."

Charlie : "There's more Maccheroni coming out"

Catherine :  "I made a pound of maccheroni. And there's some meat they can have."

Marty : "You want some cheese"

Charlie : You want some Mozzarell Cheese?"

"I get it from my sisters, They have a garden, and they give it to me. It last all year."

Marty :  "You have some Cheese? The kind I like"

Marty : "That's it. That's the kind I like. What is it"

Catherine : "Cheese in a Basket"

Marty : "No what do you call it?"

Charlie : "That's what we call it. Cheese in a Basket"

Marty :  "No what is its name?"

Charlie : "Cheese in a basket. It's Special Cheese"

Marty : "No, isn't that Ricotta?"

On Filming - It Not You Murray

Catherine  "He got my up 5 O'Clock in the morning to make Spaghetti.  He had to have a scene with hot Spaghetti. It was up in the Bronx. It was freezing up there."

RECIPES

Charlie "Yeah Ricotta. It's special cheese."

Catherine:  "Come on, the Raviolis are getting cold!"

Marty : "Where is that Mozzarella from?"

"That's DiPalo, it's famous"

SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK

RECIPES

SUNDAY SAUCE alla SINTARA

GOODFELLAS PRIGIONE SAUCE

SCORSESE SUNDAY GRAVY

And More ...

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Italian Grandma S Cookies Recipe

GRANDMA GINA

ITALIAN "S" COOKIES

Video Recipe

by GRANDMA GINA

RECIPES

"S" COOKIES Recipe

INGREDIENTS :

2 - 1/2 lbs All Purpose Unbleached Flour 1 lbs Sugar 6 Tbsp Baking Powder 1 cup Vegetable Shortening 1 Stick Butter 6 extra large Eggs 3 oz. lukewarm Milk

Follow the video for Instructions. Grandma Gina's recipe is much larger. We have cut the size of the Recipe in half, but the preparation is the same. just FOLLOW Gina on the VIDEO Above.

ENJOY !

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TORTA PASQUELINA Italian Riviera

TORTA PASQUELINA

Pasqualina is a savory cake from Liguria (Torta Pasqualina, ) is a second dish typical of Liguria,which is a very good savory pie made from puff pastry with olive oil, ricotta, spinach and eggs.

Preparation: 15 minutes.....Cooking: 35 - 40 min ....

Servings: 4 - 6

Ingredients :

For the pastry

600 g Flour 0
1 & 1/2 cups Water
2 tablespoons g Extra Virgin Olive Oil
1 pinch Salt Up

For the filling

2 pounds Spinach
1 pound whole milk Ricotta Cheese
200 g Parmigiano Reggiano
1 samll Onion
10 large Eggs
3 sprigs Marjoram (fresh)
Salt to taste
Black Pepper to taste

Start preparing the Pasqualina cake from the pastry.
Combine the flour with water, salt and extra virgin olive oil in a bowl. Mix everything until you obtain a homogeneous and compact mixture. 

Divide the dough into 4 loaves of  the 2 from 10 ounces from 6 ounces approximately. Roll them with your hands and let them rest for about an hour in a cool place.

In the meantime wash the fresh spinach, drain them and sauté in a pan with extra virgin olive oil and finely chopped onion. Cook for a few minutes, do not overcook but only wither, then let them cool and pour into a bowl.

To these, add two eggs,  1/4 cup Parmesan, a pinch of salt, pepper and fresh marjoram then mix well. In another bowl add the ricotta with 3 other eggs, a pinch of salt, pepper and 100 g of Parmgiano, then mix well.

At this point you have two choices, leave the vegetables and ricotta separated so that they have a white and a green layer of the cake, or (as I did) combine the vegetables with the ricotta.

Once the dough has lapsed, oil a 12" Springform Pan, roll out the first two sheets of 10 ounces and place them in the pan. The dough should be very thin. Grease the sheet of extra virgin olive oil and add the filling. Level the mixture and make 7 spaces in it with a spoon, where you will put the 7 eggs left, obviously raw.

Sprinkle the surface with the remaining Parmesan, salt and pepper, then cover with the other two loafs of pastry spread out. Close the cake, brush the surface of extra virgin olive oil and bake at 180 ° C for about 40 - 45 minutes, adjusting the cooking according to the power of your oven.

When the cake is cooked and well browned, take it out of the oven and let it cool.

TARALLI

 This recipe was given to my Grandmother by an Italian baker. After they both moved to NY e would deliver these to Italian bakeries and also sell directly to my grandmother(she had to buy a minimum of 5 pounds. It is one of the more labor intensive recipes you will see here but it is great to make on a cold winter weekend especially if you have some family or friends to help. There is also a link to my video under the recipe...

Taralli Baresi

Ingredients :

8 cups all purpose flour

8 oz. of vegetable oil(1 cup)

8 oz. white wine(1 cup)

1 Tablespoon of salt

8 oz. warm water

2 packages of active dry yeast

¼ cup fennel seeds

Add warm water and yeast together first in mixing bowl. Then add wine and oil. Mix in flour and salt to make dough. Add fennel seeds for last minute of mixing. Dough should be silky and not wet. Add more water if necessary a teaspoon at a time.

Cover dough in a bowl with a dish towel to rise for about 60 minutes.

Take pieces of dough and roll to about 7 inches and a half inch thick and fold over once to form an X with an oval on top(like a ribbon) and press the center so it stays in place.

Boil a large pot of water. Drop the Taralli a few at a time into the boiling water and as soon as they float remove them and place on a large cloth table cloth (clean of course). Let them all dry about 30 minutes. Then bake in the oven at 350 degrees for about an hour….The 2 pics are from 2 different times I made them. 

How to Make PIZZA Recipe

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The OVEN

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HOW to MAKE PIZZA

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by ERNESTO CACIALLI

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ERNESTO and HIS SON

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 PIZZA

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RECIPES FROM MY SICILIAN GRANDMA

Daniel Bellino "Z"

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Congilio Ischitana Recipe Ischia Style Rabbit

Congilio all' Ischitana

CONIGLIO all ISCHITANA

  Rabbit in the Style of Ishcia

There is no question at all, that Coniglio all Ischitana is by far the most popular and well-known dish in all of Ischia. The island of Ischia is much larger than its more famous nieghbor, Capri, and the island is filled with many vineyards where grapes are grown for the islands wonderful wines. And all over the island, in the vineyards, up the mountains, and in the woods, wild rabbits roam and have been the main source of meat on Ischia for hundreds of years. 

Yes they make wonderful wine in Ischia, and if you are ever there, eating this famed rabbit dish, you must drink one of the island’s tasty wines. Biancolella is oh so delicious, and the wine most popular all around Ischia. Another fine white wine is made from the native Forastera grapes, and if you’re looking for a robus red, Per Palumm (Piedirosso) is robust and up to the task to pair with Coniglio Ischitana, or and grilled, roast, or braised meat that might be on the table.

CONIGLIO ISCHITANA

Ingredients :

1 small Rabbit (2 /2 lbs), cut into 8 pieces

1/4 cup Italian Olive Oil

4 cloves Garlic, peeled and roughly chopped

1 small Onion, peeled and diced

¾ cup dry White Wine

Sea Salt & Black Pepper (teaspoon each)

1 - 28 ounce can San Marzano Plum Tomatoes

⅛ teaspoon Red Pepper Flakes

3 sprigs Fresh Thyme ( or 1 teaspoon dry Thyme)

Place olive oil in a large pot and turn heat to medium. Add half of the rabbit, and cook for 6 minutes on all sides. Sprinkle a little salt and black pepper over the rabbit pieces and continue cooking for a few minutes until the rabbit is nicely browned (3 to 4 minutes more).

Remove the rabbit with a large slotted spoon, and set aside on a large plate. Place the remaining rabbit in the pot, and cook just as you did in preceeding step.

Remove rabbit pieces from pot. 

Add the garlic and onions and cook over a low flame, striing with a wooden spoon, for 5 minutes.

Add half the wine to the pot, and tun heat to high, and scrape the bottom of the pot so you will deglaze the pan, lifting the brown bits on the bottom of the put into the liquid. Let cook at high for 3 minutes. 

Add the remianing wine and all the rabbit to the pot, and cook on medium heat until the wine has reduce to ⅓ its original volume.

Add the tomatoes to the pot, with the Thyme, the Red Pepper Flakes, and the remaining salt and Black Pepper.

Bring the liquid to the boil, then quickly lower to a simmer, and let the Rabbit cook until tender, about 45 to 55 minutes more.

Turn the heat off, the Rabbit is done.

In homes in Ischia, families usually remove about half of the sauce from the pot, to lightly dress some spaghetti or maccheroni, as a primi course that preceeds eating the Rabbit as the main course (Secondo). We recommend you doing this. The rabbit does not need a lot of sauce to coat and eat it, and a little sauce on some pasta, sprinkled with a bit of grated cheese is a wonderful way of eat the dish.

You can serve the Rabbit on its own with the braising sauce, and if you like, you can serve some sauteed greens or whatever vegetable that you like on the side.

Buon Appetito !


Daniel Bellino Zwicke


This recipe has been generously given to the reads of this blog, by author Daniel Bellino Zwicke for your use and enjoyment. The recipe is Excerpted from Daniel's forthcoming book
POSITANO The AMALFI COAST - Travel Guide / Cookbook and Stories of Capri, Ischia, Naples and The Amalfi Coast Italy.

POSITANO is COMING SOON

by Daniel Bellino Zwicke

TRAVEL GUIDE / COOKBOOK

And STORIES

Of NAPLES CAPRI ISCHIA

The AMALFI COAST

ITALY

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