Monday, December 28, 2020

Cappelletti Brodo Recipe

 




Homemade Cappelletti in Brodo








Making the CAPPPELLTTI








Velia makes Cappelletti en Brodo


Friday, December 25, 2020

Tagliatelle Pork Ragu Recipe

 




Severina and her Tagliatelle con Ragu











HOW to MAKE HOMEMADE TAGLIATELLE PASTA

with PORK RAGU








La PASTA SEVERINA






RECIPES from MY SICILIAN NONNA

GIUSEPPINA BELLINO





.




Thursday, December 24, 2020

Peppa Making Pasta Tomato Sauce -Recipe

 





Peppa Cooks the Pasta






PICI AGLIONE

By PEPPA

In TUSCANY








PEPPA


Chestnut Trofie from Liguria Recipe

 




CHESTNUT TROFIE





Handmade Parsley Pesto

In LIGURIA





Homemade CHESTNUT TROFIE

with PARSLEY PESTO















ROSETTA

Making TROFIE with BASIL PESTO



.





Hand Rolled Trofie with BASIL PESTO

LIGURIA







FAVORITE ITALIAN FOODS

And SECRET RECIPES

SOUP - PASTA

CHICKEN - MEAT - FISH










Wednesday, December 23, 2020

Making Pasta in Sardinia - Recipes

 




SARDINIAN WEDDING PASTA

with RAGU and PECORINO SARDO





SARDINIAN WEDDING PASTA











SARDINIAN MALLORREDUS PASTA

with PORK RAGU













.













Tuesday, December 22, 2020

Italian Christmas Feast 7 Fish Recipes


Mangia Italia





The Feast of The 7 Fish
My Aunt Helen used to make the famous Italian Christmas Eve Dinner, “The Feast of 7 Fishes,” The 7 Fish of the Seven Sacraments. I know she made it because I used to hear her talking about it when I was a little kid. Although I shared many wonderful meals with my dear Aunt Helen, I never had the pleasure of having the famous Christmas Eve Dinner “La Vigilia” Feast of 7 FishFeast of 7 Fish with her. We always had Christmas Eve dinner with the immediate family and Aunt Helen had the Christmas Eve with her brother and sister and other family members. Aunt Helen was born in Salerno, Italy and was my Uncle Franks (1 of my Mother’s 3 brothers) better half. So for our Christmas Dinner my mother would make an Antipasto of Salami, Provolone, Peppers, and Olives, followed by Baked Ziti and a Baked Ham studded with cloves and Pineapple rings.
The first time I ever had the mystical dinner was about 12 years ago with my cousin Joe, his family and my girlfriend Duyen. We had been talking about this famous Italian Feast a few weeks previous, and were thinking of making it.  Joe told me he wanted to have  the Christmas  Eve  Meal of  The Feast of The 7  Fishes, known in Italy as  La Viglia (The Vigil) or “La Festa Dei Sette Pesci,” which is also known in Italian-America as The Feast of The 7 Fish, that signify the 7 Sacraments. Now, how’s all that for a mouthful?
This Dinner, La Vigilia originated in Southern Italy, especially in and around the environs of Napoli. The Feast of The 7 Fish is a Southern Italian tradition that does not exist in the rest of Italy, it is of the South. La Viglia, or “The Feast of the  Seven Fishes” as it isknown to Italian-Americans commemorates the waiting (Vigil) of the Baby Jesus to be Born at Midnight and the Seven Fish represent the Seven Sacraments of  the Roman Catholic Church. Some also that the Seven Fish might signify the 7 Days of Creation, or The Seven Deadly Sins, but most believe the 7 Fish pertain to the Seven Sacraments.
So Joe asked me if I wanted to make this festive and all important dinner, to perform the ceremony. He didn’t need to ask twice. I had never made it before and was dying to do so. For a long time I had yearned to partake  in  this celebrated old  Southern  Italian Ritual, and this was my  chance. Naturally I was excited, so was Joe.
The anticipation of the Great Feast to come was of happy expectations and excitement.
And what for the menu? I know Aunt Helen made Bacala, Shrimp Oreganata, Mussels, Baked Clams, Calamari, Octopus, and eel, all much Loved Southern Italian (especially Napoli and Sicily) Creatures of the Sea. We decided which fish we wanted and how  to  cook each one.  Much thought and planning went into the menu and its execution.  Joe wanted; Langoustines, Lobster, and Bacala. Alexandra asked if I would make Stuffed Calamari. We also decided on Shrimp Cocktail, Baked Clams Oreganata, and Cozze al Posillipo. The menu was set. Duyen helped me with the Calamari which we stuffed with Shrimp, parsley, breadcrumbs, and Peas. We braised the Calamari with tomato, White Wine, and herbs, and if I must say so myself, the Calamari came out superbly.  The Stuffed Calamari were a lot of work to make, but well worth the effort as they were a huge hit with all. The Macari boys, Joey, Edward, and Tommy, as well as sister Gabriella,  Alex, Duyen,  Jose  and Sergio from Barcelona were all in attendance.
The Mussels Posillipo were cooked with garlic, white wine, parsley, and tomato. The sauce is great to dip your bread into. This dish was one of my mother’s favorites back in the days when few Americans other than those  of Italian  origins ever ate these wonderful little bivalves. Now-a-days every-body does. As a young boy I remember my mother sending me to Bella Pizza in East Rutherford to get an order of them for her. She always gave me a few and I have Loved them ever since.
Joe helped me to cook the Langoustines. They are hard to find and I had to order a ten-pound box from Silvano in order to get them.  The best way to cook langoustines is to split them in half and sauté them on each side in olive oil with a little butter and garlic. We served the Langoustines the same way as Silvano does as we feel his recipe is the best and everybody loves them that way.  The Langoustines are served with a salad of thinly shaved fennel and celery dressed in olive oil and lemon with some split cherry tomatoes. Absolutely delicious!!!
The Lobsters we prepared the best way possible, the New England way, steamed and served simply with drawn butter and lemon wedges. There’s nothing better on Earth, well except for Sunday Sauce of course.
Well, that Christmas Eve Dinner The Feast of Seven Fishes was quite a wonderful experience. It was a huge success but quite a bit too much work and actually, too much food, everyone was kind of full already by the fifth fish. The following year we decided on incorporating the Seven Fish into three courses instead of seven separate  ones  as it’s just too much,  too much to eat and too much to cook, a lot of work, and who needs to  work that hard on Christmas.  It was a good decision. We still had 7 different fish, which is a must. Serving these 7 Fish in three courses was a good idea as it is much more manageable that way, both to cook and to eat.
On this Feast of The 7 Fish in “3 Courses” we decided to make the Stuffed Calamari, which I would not have  chosen again  because it  was  a lot of work, but it was Alex and Joe’s favorite and they said that it was a must. This was our Antipasto Course. 
Alexandra and her mom helped me,  so the amount of work was cut down and  divided into three, “A good thing.”
The stuffed calamari took care of two of the seven the shrimp that were stuffed into the squid.
The second course (Primi) of Linguine Frutti de Mare consumed four of the Seven Fish required for the meal.  It consisted of Mussels, Clams, Lobster, and Scallops cooked with garlic, oil, herbs, and just a touch of tomato.
The seventh and final fish was fresh Cod that I roasted and served with a sweet and sour onion sauce (Bacala Fresca Agro Dolce). Everybody went bananas for it especially cousin Joe who raved at each and every dish I put down.  It’s a pleasure cooking for Joe as his for eating and for the Italian American way of life, the food, the wine, the rituals. Joe truly Loves and savors the experience, so I always love to cook for him, Alexandra, their children, or just about anyone for who savors the experience so well. This goes the same for my cousin  Anthony Bellino his wife Debbie and  their three girls Chrissy, Danna, and Allison,  along  with all my close friends and family.
It makes cooking a joy rather than a chore. When cooking for family or friends, you give two of life’s great gifts,  a tasty  Home-Cooked meal combined with a little bit of Love.  Scratch that. “A whole lotta Love!”
If you don’t want to go so crazy, with 7 Fish as it’s quite an undertaking, you should try to do an odd numbers; 1, 3, 5, 7, 9, or 11. Three (3) is a Nice Number and Represents the Holy Trinity of The Father, Son, and Holy Ghost.
Buon Natale!

LEARN HOW to MAKE


The FEAST of The SEVEN FISHES

ITALIAN CHRISTMAS DINNER


"La VIGILIA"




In THE FEAST of THE 7 FISH

by Daniel Bellino "Z"







.

Tuesday, December 15, 2020

PORCHETTA - Recipe

 




la PORCHETTA 










The PORCHETTA KING of ITALY




WANT to MAKE PORCHETTA at HOME ?

The RECIPE is in "MANGIA ITALIANO"




MANGIA ITALIANO

PORCHETTA RECIPE

And More ..















Mangia Bene la Porchetta 




.


















Sunday, December 13, 2020

Chicken Francese Recipe

 





Making Chicken Francese


.





Video Recipe

CHICKEN FRANCESE





FAVORITE ITALIAN DISHES

And SECRET RECIPES






.






Thursday, December 10, 2020

Lasagna and Timballo in Torino

 




Making the Timballo






WORLD PASTA DAY

LASAGNA and TIMBALLO





FAVORITE ITALIAN DISHES 

And SECRET RECIPES







.








Sunday, December 6, 2020

Cavatelli Sepia Ragu Puglese Recipe

 





RACHELE makes Homemade Cavatelli

In SANTA AGATA, PUGLIA





Domenica and her Mom Rachele

Make homemade Cavatelli Maccheroni

with Cuttlefish (Sepia) Ragu 






RACHEL and her Daughter DOMENICA





MAKING THE CAVATELLI




ITALIAN GRANDMA COOKING





ITALIAN GRANDMA COOKING





.






.









Friday, December 4, 2020

Lasagna Vincigrassi e Princigrassi Recipes Ricette





SILVANA and BRUNA

with Their LASAGNA VINCIGRASSI





DUE LASAGNE

VINCIGRASSI e PRINCIGRASSI









LASAGNA VINCIGRASSI






LASAGNA RECIPES





.



 

Lasagna Bolgonese Recipe - Homemade

 



FRANCA Makes LASAGNA BOLOGNESE






Watch Franca make LASAGNA BOLOGNESE 







LASAGNA BOLOGNESE





The WORLD'S BEST RAGU BOLOGNESE

RECIPE is in The RAGU BOLOGNESE COOKBOOK




WORLD'S BEST BOLOGNESE

by 


aka "DANNY BOLOGNESE"





.














Alessandra Makes Struffoli - Reicpe

 




ALESSANDRA Making STUFFOLI 

for CHRISTMAS






MAKE ITALIAN STUFFOLI for CHRISTMAS

WATCH ALESSANDRA

Video Recipe 






ALESSANDRA and Her STRUFFOLI

"MERRY CHRISTMAS"




.









Wednesday, November 18, 2020

Spaghetti Carbonara with Sausage Recipe

 




Spaghetti Carbonara con Salsiccia






BEST QUALITY SPAGHETTI of ITALY

And RECIPE SPAGHETTI CARBONARA






MATELLI "Famiglia di PASTAI"

BEST QUALITY TUSCAN PASTA

Made in TUSCANY





SUNDAY SAUCE

FAVORITE ITALIAN RECIPES



.






Monday, November 16, 2020

Mamma Agata Cooking School Ravello



Mamma Agata and Daughter Chiara
 
Mamma Agata Cooking School
 
Ravello



In The KITCHEN with MAMMA AGATA

 
Mamma Agata Cooking School
 
RAVELLO
 
On The AMALFI COAST
 
ITALY
 
 
 
POSITANO
 
The AMALFI COAST COOKBOOK
 
TRAVEL GUIDE
 
POSITANO - CAPRI - RAVELLO


POSITANO The AMALFI COAST is COMING
 
COOKBOOK / TRAVEL GUIDE


NOVEMBER 28th 2020
 
"The BEST THING to HAPPEN in 2020"
 
 
 


Mamma Agata making Tomato Sauce



 
SALSA di POMODORO
 
TOMATO SAUCE RECIPE


 
CHIARA LIMA Mamma Agata's Daughter
 
Chiara along with her Mother Mamma Agata 
 
runs the Mamma Agata Cooking School
 
Don't think Mamma is The Only Star
 
Chaira is Too !
 
 


Chiara Lima on the terrace of Casa Agata
 
Ravello, Italy
 
On The Amalfi Coast
 
The Kids can GO Too




The Vegetable Garden of Casa Agata, Ravello
 
Tomatoes, Herbs, Potatoes, Zucchini, Olive Trees
 
Lemon Groves
 
Ravello on The Amalfi Coast




LEMONS at CASA AGATA
 
RAVELLO, ITALY
 
 
 
COOKING with MAMMA AGATA
 
RAVELLO
 
 
Making MELANZANE PARMIGIANO
 
EGGPLANT PARMIGIANO RECIPE


 
GRANDMA BELLINO'S COOKBOOK








The AMALFI COAST

ITALY










MAMMA AGATA

RAVELLO





Alex Polizzi with Ciara Lima and Mamma Agata

Ravello


.






.
 
 
.