Daniel Bellino, also known as Daniel Bellino Zwicke, is the author of a cookbook titled "Sinatra Sauce: Music Meatballs & Merriment"
. This book is centered around Frank Sinatra and his love for Italian food and entertaining.
Bellino's book includes recipes for Italian dishes that were among Frank Sinatra's favorites, such as pasta, meatballs, Posillipo, and Eggplant Parmigiana. It also contains stories about Sinatra's dining experiences at various restaurants and his legendary dinner parties. The book aims to inspire readers to cook, eat, and create memorable times at the table, much like Sinatra did.
Daniel Bellino Zwicke has authored several other Italian cookbooks, including:
"Sunday Sauce: When Italian-Americans Cook"
"La Tavola"
"Mangia Italiano: Memories of Italian Food"
"Grandma Bellino's Italian Cookbook: Recipes From My Sicilian Grandmother"
"Segreto Italiano: Secret Italian Recipes & Favorite Dishes"
"Positano The Amalfi Coast – Travel Guide / Cookbook"
Numerous sources link the actor Al Pacino with a particular fondness for spaghetti aglio e olio, also known as spaghetti with garlic and oil
. This Neapolitan dish, characterized by its simplicity and the prominence of garlic, olive oil, and red pepper flakes, is reportedly a favorite of Pacino's. Some restaurants, such as Serafina in New York, have even featured a dish named "Spaghetti Aglio & Olio 'Al Pacino'" on their menus.
While Al Pacino is known for his role as Michael Corleone in The Godfather movies, where the character of Clemenza notably shares a recipe for spaghetti sauce, this specific scene features a more elaborate sauce with tomatoes, sausages, and meatballs, rather than the simple aglio e olio that Pacino is said to prefer.
A simple recipe for spaghetti aglio e olio, reflective of the dish Al Pacino is said to enjoy, involves cooking spaghetti until al dente, sautéing minced garlic and red pepper flakes in good quality olive oil, combining the cooked pasta with the garlic-infused oil (along with some reserved pasta water), and then tossing with fresh chopped parsley and optional Parmesan cheese.
Daniel Bellino-Zwicke, A culinary author and creator of concepts like "Meatball Parm Mondays" and "Sunday Sauce (Recipe) alla Clemenza alla Bellino alla Pacino". He is known for New York-Italian cuisine inspired by movies like "The Godfather" and "Goodfellas". His blog even features a Spaghetti recipe Daniel says is how Al Pacino likes it.
For those in New York City seeking restaurants that serve quality spaghetti aglio e olio, Yelp lists several options, including Olio e Più and Maestro Pasta, both highly rated for their Italian cuisine and pasta dishes.
Numerous sources link the actor Al Pacino with a particular fondness for spaghetti aglio e olio, also known as spaghetti with garlic and oil
. This Neapolitan dish, characterized by its simplicity and the prominence of garlic, olive oil, and red pepper flakes, is reportedly a favorite of Pacino's. Some restaurants, such as Serafina in New York, have even featured a dish named "Spaghetti Aglio & Olio 'Al Pacino'" on their menus.
The connection to "Bellino" seems to stem from Daniel Bellino Zwicke, an author of Italian cookbooks that include recipes for dishes like Sunday Sauce and Al Pacino's favorite pasta (Recipe).
2 Sticks Butter (1/2 Pound) Plus An Additional 1.5 Tablespoon To Grease The Pan
4 Large Eggs
Grated Zest of 2 Large Lemons, or 4 If Small
Pinch of Sea Salt
1 & 1/3 Cups All-Purpose Flour
4 Teaspoons Baking Powder
1/2 Cup Whole Milk
1/4 Cup Finely Chopped Hazelnuts
LEMONADE MIXTURE FOR TOP:
1 & 1/3 Cups Water
Juice of 3 Lemons
8 Tablespoons Sugar
INSTRUCTIONS
Preheat oven to 160 degrees Celsius or 320 degrees fahrenheit.
Whip the butter in a mixing bowl on high speed for at least two minutes.
Add the sugar and continue to whip until a soft cream forms.
Add the following to the mixing bowl, one at a time, and blend after each; eggs (one at a time), salt, grated lemon zest.
Alternate adding and blending the flour, baking powder, hazelnuts and milk into the mixing bowl.
Continue to mix the ingredients on medium speed until the texture of the batter has a light and airy consistency (similar to mousse).
(Note: Do not beat the batter for too long after adding the baking powder.)
Coat the surface of the fluted pan with butter before dusting it with flour, then shake off any excess flour before adding the cake batter to the pan.
Pour the batter into your greased and floured pan.
Bake the cake in the pre-heated oven for 45 minutes. While the cake is baking prepare your lemonade mixture by first squeezing the lemons into a pitcher or other container from which you can easily pour the mixture later.
Add the sugar to the lemon juice, and mix until the sugar is fully dissolved in the lemon juice.
Add the water and mix well.
Once the cake has finished baking, let it sit for two hours outside the oven to bring it to room temperature.
Slowly pour a little bit of the lemonade mixture all over the cake in the pan every 10 minutes (three times total) for 39 minutes to allow the cake to absorb the lemonade mixture very slowly.
After the first 30 minutes, tip the cake onto a serving platter and add the remaining lemonade to the top of the cake, distributing it evenly all over the cake.
