TONY & HIS GABAGOOL
READ "EVERYTHING YOU EVER WANTED to KNow ABout HABAGOOL"
BUT WERE AFRAID to ASK
TONY SOPRANO and HIS GABAGOOL
Wednesday, March 30, 2022
Tuesday, March 29, 2022
Homemade Pasta with Mushrooms Recipe
ADA & HER PASTA
ADA MAKES HOMEMADE PASTA
WIth MUSHROOM SAUCE
FAVORITE ITALIAN DISHES
And SECRET RECIPES
Tagliatelle Pasta Vegetables Recipe
MARIETTA'S PASTA With VEGETABLES
ITALIAN GREENS
TAGLIATELLE with GREENS
Sunday, March 27, 2022
Italian Lemon Shrimp Gratin Recipe
LEMON SHRIMP RECIPE :
INGREDIENTS :
- Shrimp 300 g
- 1 sprig of parsley
- Extra virgin olive oil to taste
- Salt to taste
- 1 slice of lemon
- Breadcrumbs 1 tbsp
To make the Prawns au gratin, first rinse them under running water, then drain and pat them dry.
Peel them by removing the shell (called carapace , to do it in a second, remove the head, tail and legs) you can leave some with the tail, they will be more beautiful to see on the table.
Incise the back and eliminate the intestinal thread simply by pulling it out, possibly with the help of a toothpick.
Season the shrimp with a little salt, the oil, the lemon juice and the chopped parsley, mix, then cut the other lemon into slices and season the latter too.
Pour about 8 tablespoons of breadcrumbs (celiacs can use gluten-free breadcrumbs) and mix everything , including lemon slices, then place everything in the dripping pan lined with baking paper.
Spread the lemons and prawns and bake at 200 ° , in a preheated static oven or 190 ° convection oven, for about 10 minutes .
Finally, remove from the oven, serve and serve the Gratinated Prawns.
Rustic Italian Potato Pie Recipe
Albina
ALBINA'S RUSTIC POTATO PIE
RUSTIC POTATO PIES
"Ahh SALUTE" !!!
MANGIA BENE SIEMPRE
"ALWAYS EAT GOOD"
Friday, March 25, 2022
How to Make Veal Bolognese
A CLASSIC COSTOLETA BOLOGNESE
"VEAL BOLOGNESE"
HOW to MAKE VEALL BOLOGNESE
BEST SELLING ITALIAN COOKBOOKS
BEST SELLING
5 Ingredients PASTA CARBONARA Recipe
RIGATONI CARBONARA
HOW to MAKE CARBONARA
MEMORIES of ITALIAN FOOD
In ITALY & NEW YORK
With ROMAN PASTA RECIPES
CARBONARA - AMATRICIANA
And CACIO PEPE
And MORE
Thursday, March 17, 2022
San Marzano Tomato Facts - and Sauce Recipe
FLORA SAN MARZANO TOMATOES
D.O.P. is What to Look For
For REAL AUTHENTIC San MARZANO TOMATOES
All ABOUT San MARZANO TOMATOES
San Marzano tomatoes are famous for their sweet taste and thicker flesh and are seen as some of the best types available on the market. San Marzano tomatoes can be traced back to 18th century Italy and, like most authentic Italian products, are cultivated in the San Marzano sul Sarno region near Naples (via Gardening Channel). Unfortunately, San Marzano tomatoes have suffered a food assault of sorts, as Food & Wine and famed Iron Chef personality Alton Brown have long questioned their authenticity. On Food & Wine's Twitter, a fan of Brown's pointed out how the chef has been noting for years that most canned San Marzano tomatoes are fake — eliciting praise from Brown himself in a Tweet.
Food & Wine reports that the tomato market has been sadly flooded with a plethora of counterfeit San Marzano tomatoes, noting a report from the Consorzio San Marzano (aka the Consortium for the Protection of the San Marzano Tomato Dell'agro Sarnese Nocerino) that says, out of all the cans labeled "San Marzano tomato," only 5% are an actual product of Italy. Danielle Aquino Roitmayr of the Italian import company Gustiamo reveals to Taste that some Italian companies will ship tomatoes to the United States sans the official label from the Consorzio San Marzano and US companies will simply slap on the sticker and call it a day. And since there is no official body that oversees this process, those companies can get away with it.
Taste further reveals that some companies won't even hide that the tomatoes aren't San Marzano and will add that note in the fine print on the nutritional label on the back of the can. But, what happens when you can't distinguish whether your tomatoes are legitimate or not? Taste says that official San Marzano tomatoes only come whole or in fillets, peeled, and canned — so if you see diced or crushed San Marzanos, they're fake. Another sign that they aren't real? If the price seems like a total steal. Food & Wine cites how authentic San Marzano tomatoes will probably cost you a "pretty penny."
Apart from reading the label's fine print carefully, evaluating the price, and looking for the style of the tomatoes, there are two more tell-tale items you can look for to ensure you're buying real San Marzano tomatoes. According to Food & Wine, cans of real San Marzano tomatoes will have two very specific labels on them that cannot be forged or manipulated: a D.O.P. seal and a Consorzio San Marzano certification number. These may both appear as a banner around the top of the can or might be stamped somewhere toward the bottom of the can.
Apart from reading the label's fine print carefully, evaluating the price, and looking for the style of the tomatoes, there are two more tell-tale items you can look for to ensure you're buying real San Marzano tomatoes. According to Food & Wine, cans of real San Marzano tomatoes will have two very specific labels on them that cannot be forged or manipulated: a D.O.P. seal and a Consorzio San Marzano certification number. These may both appear as a banner around the top of the can or might be stamped somewhere toward the bottom of the can.
Now that you know what to look for — seeking out San Marzano tomatoes that feature a D.O.P. seal and a Consorzio San Marzano number — you should know about the best places to shop to find the real tomatoes. While you can purchase cans online with retailers like Gustiamo or even Eataly, both of which are known to sell quality Italian foods, you might feel better buying in person. Whether you need San Marzanos right away for a recipe or you've been duped in the past and like to see what you're buying face-to-face, there are brick-and-mortar stores you can visit to find what you need.
On SAN MARZANO TOMATOES
INGREDIENTS For Above Video Recipe :
4 (28) ounce cans San Marzano plum tomatoes hand crushed or blender pulsed
1 (6) ounce can tomato paste
1 1/2 pounds pork neckbones - can also use Italian sausages or pork chops
3/4 cup dry red wine - such as Chianti, Valpolicella, etc...
- 1/4 cup olive oil
- 1 medium onion diced
- 1 tsp kosher salt - or to taste
- 1/2 tsp black pepper - or to taste
- 1/4 tsp sugar
SUNDAY SAUCE
LEARN HOW to MAKE
TOMATO SAUCE
MARINARA SAUCE
SUNDAY SAUCE
MEATBALLS & MORE
HOW to CHOOSE TOMATOES
Wednesday, March 16, 2022
Roman Pasta Carbonara Recipe Rome Italy
CHEF MAX MARIOLA
ROMA
PASTA CARBONARA
ROME
ITALIAN FOOD STORIES
And RECIPES
ROME - VENICE - NAPLES
NEW YORK
CARBONARA - AMATRICIAN
CACIO PEPE
And MORE
Pasta alla Grecia Recipe Roman
CHEF MAX MARIOLA
PASTA alla GRECIA
ROME ITALY
CHEF MAX MARIOLA
ROMAN PASTA RECIPES
MEMORIES of ITALIAN FOOD
ROME ITALY NAPELS - NEW YORK
PASTA CARBONARA - AMATRICIANA
PASTA CARBONARA - AMATRICIANA
CACIO PEPE and MORE ...
Pizza Pasta Porchetta Recipe - ROME Italy
PORCHETTA
GENARO CATALDO Makes PORCHETTA
At HOME RECIPE
ROMA
ITALY
PIZZA PASTA PORCHETTA & PANINI
In ROME
ITALY
PORCHETTA
STORIES & RECIPES
Of ITALIAN FOOD
ITALY / NEW YORK
PORCHETTA - PIZZA - PASTA
ANd More ..
Wednesday, March 2, 2022
Ragu Bolognese Recipe with Pasta
RAGU BOLOGNESE
The SECRET RECIPE
The RAGU BOLOGNESE COOKBOOK
Daniel Bellino Z
Bolognese Sauce. You gotta just love it. It’s one of the greatest things ever. Some say it's the Greatest Dish of All, oh-so-tasty and soul satisfying. Do you know it? Have you ever tasted the Real Thing? Well here it is, in all its glory and wonderfulness that is a properly made Bolognese, rich, lush, and fantastic, it’s Bolognese! OK, this is My Bolognese, or should I say, "My Famous Bolognese," The Secret Recipe. It’s the one that Chef Pasquale showed me how to make, way back in 1985. I taught my cousins Joe and Tony and my friends Pat P. and Jimmy S, and not many other people in this world until now. So here it is Danny’s Famous Bolognese. It’s a winner and I absolutely Guarantee it will more than please everyone and anyone you feed it to. When you know how to make Bolognese, it will change your life. For once you know how to make Bolognese, You're a King of Men ... Bolognese is really that good. When you make one for someone your status and esteem is instantly elevated, that's Bolognese. And not just Bolognese but some of Italian-Amerca's favorite dishes as well. This book is the perfect starter Italian Cookbook as well as the one-and-only source for Danny's Secret Bolognese. The book is condensed down to give the best most essential recipes of the great Italian Repertoire of Foods ... Some Recipes include; Lasagna, Meatballs, Tomato Sauce, Asparagus Parmigiano, Oregano Chicken, Fettuccine Alfredo, Stuffed Zucchini, Marinara, and of course Danny's Famous Bolognese, one of the World's Great Recipes ever, we're sure you'll agree.
Danny Bolognese is a Pen Name for this The RAGU BOLOGNESE Cookbook by BEST SELLING ITALIAN COOKBOOK Author Daniel Bellino-Zwicke .. Daniel has been a Food Restaurant & Wine Professional for more than 30 years working in such esteemed New York City Restaurants as; Da Silvano, Del Posto, Barbetta, and John's of 12th Street ..
Daniel has a fine pedigree in the World of Italian Food & Wine working as a cook, Chef, and Wine Director of some of New York's mostly highly renowned Italian Restaurants. Daniel created and operated America's First Ever Venetian Wine Bar / Restaurant with the opening of his highly esteemed restaurant BAR CICHETTI where Daniel was; Chef, Wine Director, and Managing Partner. Daniel is one of America's foremost authorities of Italian Wine .. He lives and writes in New York's Greenwich Village and is currently working on a book about Chianti, the wine, the region, the food and peoples.
Danny Bolognese "Secret Recipe" Bolognese T-Shirt. Daniel Bellino Zwicke is famous for his amazing Ragu Bolognese, one of the World's Great Pasta Sauces. He says that he was taught the Secret Recipe of a great Bolognese Sauce in 1987 by Chef Pasquale of Brindisi, Italy, while Daniel (aka Danny Bolgonese) was working as a Cook at Caio Bella Restaurant on 3rd Avenue in New York City. Daniel eventually opened his own restaurant Bar Cichetti in Greenwich Village, which he created. It was the 1st Venetian Wine Bar (Bacaro) ever in The United States of America. Danny was the Head Chef, Wine Director and managing partner of Bar Cechetti which made quite a splash in New York. Along with items like; Pesci en Saor, Caponata, Eggplant Parmigiano, various Pasta Dishes, Risotto, Paparadelle with Duck Ragu, and other items, of course Chef Danny had his famous Pasta with Ragu Bolognese on the menu. Well it, hadn't become famous yet. Publications like, Crains, The New York Times, The NY Post, Bloomberg, and others gave Daniel, his food and restaurant stellar reviews. When The Journal of Italian Food Wine & Travel did a 6 page article on Daniel, his Food, and Bar Cichetti, and they stated that his Ragu Bolognese was the Best in America, that's when his Bolognese took off, it became famous, and along the way, people started calling Chef Daniel Bellino Z, "Danny Bolognese" and the rest is history. A few years later, Danny wrote his Best Selling Book,
The Ragu Bolognese Cookbook (on Amazon .com)
The WORLDS MOST DELICIOUS DISH
RECIPE INSIDE This COOKBOOK
The RAGU BOLOGNESE COOKBOOK
And The WORLD'S MOST DELICIOUS DISH
PASTA with RAGU BOLGNESE
FLIGHTS & HOTELS
WORLDWIDE
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