Spaghetti Pomodoro al Napoletana

Spaghetti Pomodoro alla Napoletana

That's Spaghetti w / Tomato Sauce Neapolitan Style

SPAGHETTI POMODORO NAPOLETANA

Learn How to Make

THE WORLD'S BEST SPAGHETTI POMODORO

That's

SPAGHETTI with TOMATO SAUCE

RECIPE in SUNDAY SAUCE

by DANIEL BELLINO "Z"

AVAILABLE on AMAZON .com

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How to Make Braciola

BRACIOLA

with Pasta

Rolling The Braciole

Watch LINA Making BRACIOLA

Saucing the PASTA

adding BRACIOLA

RECIPE MAMMA DiMAGGIO'S BRACIOLA

That's JOE DiMAGGIO "S MOTHER

RECIPE in SUNDAY SAUCE

By DANIEL BELLINO "Z"

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Braciole

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Recipes from My Sicilian Nonna

PASQUALE Makes BRACIOLE

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Sinatra

Frank Sinatra

"Dam, Frank looks Bad Ass in this picture!"

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SUNDAY SAUCE

LEARN HOW to Make Dolly Sinatra MEATBALLS

and SUNDAY SAUCE GRAVY alla SINATRA

RECIPES in SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK

AVAILABLE on AMAZON .com

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Pasta Fazool Soup Recipe

PASTA FAZOOL

PASTA e FAGIOLI

PASTA & BEAN SOUP

GIANNI TV Pasta Fagioli Recipe

QUICK & EASY Way to Make PASTA FAZOOL

BEST Pasta Fazool Recipe EVER !!!

In SUNDAY SAUCE

by Daniel Bellino-Zwicke

Get The WORLDS BEST RECIPE

for PASTA FAZOOL

aka PASTA e FAGIOLI

Recipe in SUNDAY SAUCE

AVAILABLE on AMAZON

by Daniel Bellino-Zwicke

The BEST PASTA FAZOOL Ever !!!

MANGIA BENE !!!

MANGIA BENE

A New Book from Daniel Bellino Zwicke

Look for it Soon

May 2017 Publication Release Date

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Bellino on Braciole

BRACIOLE

  I still remember Mommy tying up the Braciole with cord as I watched fascinated by the act. Little did I realize how monumental these actions were in our world, the World of Italian-America, the food and the culture. Braciole is epic in our world, and Meatballs even more so, as well as Sausages, Pasta, Gravy, Espresso, and Cannoli, they are all quite dear to us. And little did I know then as a young boy of just five, I would write of these thing one day. I’d write of Spaghetti, Meatballs, Marinara, Mussels, Artichokes, Sausages, Sunday Sauce Gravy, and mommy making the Braciole and Meatbballs. She’d have the butcher cut her slices of beef top-round that she’d season with salt, pepper, Parsley, Pignoli, and Pecorino. Then she’d roll them up jelly-roll style and before tying them with a string she’d brown them in olive oil that would start the sauce she’d braise them in. I watched intently, and someday I’d make Braciole of my own. Mommy would make the Braciole and cook in the tomato sauce. More often than not she’d make a whole pot of Gravy (aka Sunday Sauce) with these Braciole, Sausages, and Meatballs. This Sunday Sauce Gravy was usually made on Sunday or possibly the night before and we’d have just Spaghetti & Meatballs from this pot of Gravy on Saturday night, saving the rest to eat the next day on Sunday with everything else; Maccheroni with Gravy, the Sausage, Meatballs, and Braciole. And what a wonderful day it would be eating Braciole, Gravy and all the rest.    Yes, I still remember Mommy making the Braciole she learned from her mom, my maternal grandmother Giuseppina Salemi Bellino who was born in Lercara Freddi, Sicily. Nonna Giuseppina learned to make Braciole and regional Sicilian dishes from her mom, my great-grandmother who was a Salemi, and that’s all I know of her. Yes, the Braciole recipe goes back to her and to Nonna Giuseppina, and then to my mother Lucia and then on to me and my sister Barbara, and brother Michael. That’s our story on Braciole. Basta!  




 Excerpted from Daniel Bellino-Zwicke 's soon to be released MANGIA ITALIANO  ..  


      

SUNDAY SAUCE

by DANIEL BELLINO ZWICKE

WATCH PASQUALE Make BRACIOLE

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Italian Fried Steaks and Sandwiches

   



BISTECCHE PALMERTIANO    

Steak al Palermo  

This Steak preparation from Palermo is the favorite way that Palermitani like to eat Steak when they are eating it, which is not all that often. Well not all that often 50 years ago or more when most of the population was quite poor. These days however, it’s a much different story, people have a little more money these days, and can afford a steak dinner every now and then. Though in the past few years with the world’s economy in a downturn, maybe they can’t afford steaks all that much once again. This is one reason that the cut of steak is usually cut from the rump or other cheaper cut of beef. In the recipe here however, we have you using Sirloin Steak, though more expensive, it’s tastier and more forgiving when cooking it. It will be tender, and not tough as a Rump Steak would be. The dish is almost like a Veal Milanese, a famed Northern Italian dish, Veal Milanese which is quite expensive. Besides it being marinated and that it’s beef instead of veal, though similar, the Steak Palmertiano is quite different than it’s much more expensive northern cousin. Being in the Provencia di Palermo in Lercara Friddi, this dish was known to my Sicilian grandfather, who was so poor he only ate it a few times in his life. In America he could have it a bit more often, which was just once a year, cooked by his wife Giuseppina for Philipo’s Birthday as a special birthday treat. Make it and treat yourself as well every-now-and-then.  


RECIPE :

4 Sirloin Steaks, cut 1/3 of an inch thick ¼ cup Olive Oil, the Juice of 1 Lemon 3 cloves Garlic, peeled and sliced thin 1 bay Leaf ¼ cup chopped fresh Parsley ¼ teaspoon dry Sicilian Oregano 6 tablespoons red wine 1 cup Breadcrumbs 1 Lemon, cut in quarters

Get your butcher to cut you 4 Sirloin Steaks at a thickness of ¾ of an inch each, and have him pound the steaks flat. Place olive oil, garlic, Lemon Juice, Oregano, wine, and half the fresh Parsley in a shallow glass baking dish and mix all together. 

Place the steaks in the marinade and let marinate for at least 3 or hours or overnight.

After the steaks have marinated, remove from marinade and shake off excess. Coat steaks with breadcrumbs on both sides.

 


Put 8 tablespoons vegetable oil in a large frying pan that is big enough to cook two teaks at a time. Heat oil to high and add two of the steaks. Cook the steaks over medium-high heat for about 3 minutes. 

Turn steaks over and cook on second side for three minutes. Remove the two cooked steaks and place in a 200 degree oven on a plate or pan to keep warm.

Cook the other two steaks the same as the first two. When all four steaks are cooked, plate onto 4 plates and sprinkle on the remaining Parsley over the steaks. Garnish each plate with a lemon wedge and serve steaks with a Mixed Green Salad, Potatoes, or whichever vegetable you like.



This Recipe was Excerpted from GRANDMA BELLINO'S ITALIAN COOKBOOK by Daniel Bellino Z - Reicpes from My Sicilian Nonna  ...

 

SICILIAN FRIED STEAKS

alla PALERMITANA

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GRANDMA BELLINO'S

ITALIAN COOKBOOK

SICILIAN & Other Italian Recipes

by Daniel Bellino Z

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MAKE EXTRA FRIED STEAKS

to Make STEAK SANDWICHES For LUNCH the Next Day

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MANGIA BENE SEMPRE

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Secret Recipe Bolognese

 

BEST SELLING ITALIAN COOKBOOK Author 

DANIEL BELLINO-ZWICKE

a.k.a  Danny Bolognese

About to Release His Latest Book

RAGU BOLOGNESE

The SECRET RECIPE & More  ...

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Bolognese Sauce. You gotta just love it. It’s one of the greatest things ever, 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 Ragu Bolognese, rich, lush, Soul Satisfying and oh so fantastic, it’s Bolognese! Sorry I’m going on-and-on, but that’s the affect this wonderful thing called the Bolognese, has on one. It’s just so wonderful and blissfully delicious. So, whether you’ve ever had the real thing or not, here it is. If you are one who has tasted a properly made Bolognese then you must now be in love with it, that’s a given with all its deliciousness, you no doubt crave it all the time. Well now you can make. This Famous Secret Recipe of which I was taught to make form my former boss Chef Pasquale when I was working as a cook some 25 years ago.

Excerpted from RAGU BOLOGNESE - The Secret Recipe and More ...

by Danny Bolognese

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