Wednesday, November 30, 2022
Monday, November 28, 2022
Pasta Bolognese Perfect Recipe Bologna Italy
GINO D'ACAMPO
And His RAGU BOLOGNESE
Northern Italy
BOLOGNA GENOA VENICE
RAGU BOLOGNESE
Perfect Recipe
Anna Maria & Gino eat her Pasta with Ragu Bolognese
Two great Recipes for Ragu Bolognese. Anna Maria Mannari at Trattoria Anna Maria. Anna Maria is
The Ragu Queen of Bologna. Her recipe starts at minute 1:45 of this video.
Gino's Recipe starts at minute 7:00 ...
and Gino's recipe that he was taught to by his grandfather.
GINO Makes TAGLIATELLE BOLOGNESE
RECIPE From His NONNO
The RAGU BOLGONESE COOKBOOK
SECRET RECIPE
The WORLDS BEST BOLGONESE
Daniel Bellino "Z" is considered The King of Bolognese in America. His famous
Ragu alla Bolognese was Voted The Best in America from The Journal of Italian Food Wine
and Travel Magazine in 1998. Hundreds of Thousands of adoring fans have eaten Daniel's famed
Pasta with Bolgonese Sauce. And now you can eat it too.
For years Daniel kept his Recipe a Secret. But now, Daniel decided to share this amazing recipe with all the people of the World, with his publication of The Ragu Bolognese Cookbook - Secret Recipe, and more, by Daniel Bellino "Z" aka "Danny Bolognese" There are many other wonderful recipes and stories by Daniel, and of course his famous recipe for Pasta w/ Ragu Bolognese, considered on of the Tastiest Dishes in the World. Daniel says, it's very easy to make, all you need is a great recipe (like his), use the best ingredients, follow and execute the directions, and you can make it too. It's a great thing to know, as it taste oh so good. And when you make it for friends and family, they will love you all the more, for making it for them.
Pasta with Ragu Bolognese all Danny, "The Tastiets Dish in The World" !!! Make it!
Sunday, November 13, 2022
Italian Artichoke Lasagna Recipe Sardinia
ARTICHOKE
NICOLETTA'S SARDINIAN ARTCHOKE LASAGNA
Vdieo RECIPE
NICOLETTA Prepares the ARTICHOKES
NONNA BELLINO'S COOKBOOK
RECIPES From My SICILIAN NONNA
Nicoletta
And HER LASAGNA
HOTELS ITALY
WORLDWIDE
WORLDWIDE
The TWIN CHURCHES
PIAZZA di POPOLO
ROME, ITALY
Tuesday, October 18, 2022
Italian Lemon Cookies Recipe
AMALFI COAST LEMONS
MINORI, ITALY
ITALIAN LEMON COOKIES
Italian Lemon Cookies
I love lemon desserts. The bright, citrus flavor just makes my whole day better and lights up my mood. I’ve seen lemon desserts done in magically delicious ways and I’ve seen them leave me puckering so hard I thought my face would stay that way. This lemon drop cookie recipe is the former. Sweet lemon glaze coats and not too sweet biscuit-like cookie for a perfectly balanced bite of citrus you’ll crave!
COOKIE RECIPE
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup sugar
- ¼ cup unsalted butter at room temperature
- 1 egg
- ¼ teaspoon vanilla
- 2 tablespoons lemon juice (1 to 2 lemons)
- 1 tablespoon lemon zest (1 lemon)
- ⅓ cup milk
GLAZE
- 1 ½ cups powdered sugar
- 2 tablespoons unsalted butter at room temperature
- 1 ½ tablespoons milk
- 1 tablespoon lemon juice (1/2 lemon)
- ½ tablespoon lemon zest (1/2 lemon)
INSTRUCTIONS
COOKIES
- Heat oven to 375 degrees F.
- Combine flour, baking powder, and salt in a medium mixing bowl. Set aside.
- In a large mixing bowl, beat together the butter and sugar for 1 minute or until pale and fluffy.
- Add the egg and vanilla to the butter mixture. Beat until combined and smooth, scraping the sides of the bowl as needed. Add the lemon juice and lemon zest and mix to combine.
- Add half of the flour mixture to the butter mixture and mix until just incorporated. Add the milk and mix to combine. Add the remaining flour mixture and mix until completely incorporated. The dough should be the consistency of a very thick, sticky cake batter.
- Use a small cookie scoop (about 1 tablespoon) to portion the cookie dough onto parchment paper or silicone mat lined cookie sheets.
- Bake for 11-13 minute, or until the bottom edges are golden brown.
- Carefully remove from the oven. Transfer the cookies to a wire rack to cool completely.
GLAZE
- In a medium mixing bowl, beat together the powdered sugar, butter, milk, lemon juice, and lemon zest until smooth.
- Place the wire racks (with the cookies one them) over some foil or over a baking sheet.
- Use a spoon to top each cookie with a heaping teaspoon of frosting. Use the back of your spoon to spread the glaze all over the cookie. Return the cookie to the wire rack and let the frosting finish coating the cookies. Let set until the glaze firms up a little, about 15-20 minutes. (The glaze will not set up completely, but will stop dripping down the cookie.)
- Serve immediately or store in an airtight container until ready to serve.
NOTES
- If you glaze looks too thin, you can add more powdered sugar a tablespoon or two at a time. If it looks too thick, add milk a teaspoon or two at a time until your desired consistency is reached. This is a glaze, not a frosting, it should be on the runny side.
- You can add more lemon juice and zest to the glaze if you prefer a stronger lemon flavor.
- If you like, you can drizzle or spoon the glaze over the cookies while they're sitting on a wire rack. I usually dip the tops and put them back on the baking sheet to set up.
POSITANO The AMALFI COAST
TRAVEL GUIDE - COOKBOOK
Sunday, October 9, 2022
Italian Chicken Cacciatore Recipe
POLLO alla CACCITORE
An ITALIA-AMERICAN FAVORITE
Pollo alla Cacciatore is quite popular all over Italy, from Piedmonte in the North West of Italy, down to Campania and Naples, and even into Sicily. The dish is especially popular in Tuscan and the Umbria region of Central Italy. Chicken Cacciatore is hugely popular with the Italian-American Enclave, as it is tasty, easy to prpepare, and has inexpensive ingredients, and the dish holds well when left in the refrigerator and is reheated for multiple meals. This being said, you can make larger batches by doubling and even tripling the following recipe.
There is no one sigle recipe for Pollo Cacciatore which means hunters chicken. The dish was originally made by hunters, using rabbits, which you can subsitute one or two rabbits for the chicken in the recipe that follows.
As the original dish was made by hunter, who besided shooting rabbits and other wild game, and also coming across wild mushrooms in the woods, the hunters made their Cacciatore with Muschrroms. If you don't like msuhrooms, as many people do not, they may be omitted from the recipe. If you don't like Peppers, you can omit them as well, as long as you have the base sauce recipe, of the tomatoes and wine, and the aromatic vegetables, especially the garlic, and onoins. You can also add Olives to the dish, if you so choose. Experiment, and make the recipe you own., just Enjoy.
Italian POLLO alla CACCIATORE - Recipe
INGREDIENTS :
- 2 pounds Chicken Thighs
- 1 pound of Whole San Marzano Tomatoes (crushed)
- One carrot
- One garlic clove
- 1/2 cup Red Wine
- One celery stalk
- Salt to taste
- A sprig of rosemary
- Pepper to taste
- 12 ounces Mushrooms (washed and sliced)
- 1 Sweet Red Bell Pepper, cored and sliced
- I large Onion, peeled and diced
- 2 bay leaves
- Italian Olive Oil
Wash the carrot and celery under running water and chop them coarsely.
Pat dry the Chicken with paper towels. Season both sides of the chicken with Salt & Black Ground Pepper.
Take a frying pan and put the olive oil in it and heat it well.
Add the Chicken to pan with the olive oil and cook on medium heat, until the chicken is nicely browned on all sides, cooking over medium heat for 4-5 minutes on each side.
Remove the Chciken from the pan, and set aside on a plate to rest.
Add the Red Bell Peppers and cook on low heat for 6 minutes.
Add the Mushrooms to pan, and add the Salt & Black Pepper to the peppers and mushrooms. Cook on medium heat for 5 minutes.
Add th onion and cook on low heat for 3 minutes.
Then add the chopped garlic and the bay leaves. Cook on low heat for 3 minutes.
Add the chicken back to the pan. Turn heat on high.
Add the Red Wine to pan and cook on jigh heat until the wine is reduced by half its original volume. About 4-5 minutes.
Add the Tomatoes, Carrots, and Celery to the pan.
Turn heat to high and cook until the contents strarts to bubble and boil.
Turn the heat to a low simmer, and let everything cook until the chicken is tender.
About 25 minutes.
Turn the jheat off and let the Chicken rest.
Serve 3 pieces of Chicken with the vegetables and sauce to each person.
You can serve this with boiled or raost potatoes, or over any pasta or egg noodles that you choose.
Enjoy !!!
FAVORITE ITALIAN DISHES
And SECRET RECIPES
SOUPS PASTA LASAGNA
CHICKEN CACCIATORE
And MUCH More ...
Monday, September 26, 2022
Italian Christmas Feast 7 Fishes Recipes
The BEST ITALIAN COOKBOOK
For The ITALIAN CHRISTMAS
FEAST of The SEVEN FISHES
For CHRISTMAS 2022
THE FEAST of THE 7 FISH
by Daniel Bellino-Zwicke
La VIGILIA
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 Seven 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 Viglia 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 is known 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 believe 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, Joe, 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 passion 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!
.
Excerpted from The FEAST of The 7 FISH "ITALIAN CHRISTMAS by Daniel Bellino "Z"
.
The FEAST of THE 7 FISH
Available
in Paperback
and Kindle
.
POSITANO
The AMALFI COAST
TRAVEL GUIDE - COOKBOOK
FRANK COOKS The FEAST of The SEVEN FISH
ITALIAN CHRISTMAS
La VIGILIA
The FEAST of The 7 FISH
In NEW YORK
Frank Prisinzano
.
.
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