Scacce Sicilian Savory Pies Sicily

 

Assorted SICILIAN SCACCE

by MARIA

MARIA & Her SCACCE

SICILIAN MEAT & CHEESE PIES

MARIA'S SICILIAN SAUSAGE SCACCE

SICILIAN MEAT, CHEESE, & VEGETABLE PIES

MODICA, SICILIA

SCACCE alla SICILIANA

alla MARIA

SCACCE are also called SCACCIATA depending which Part

of SICILY YOU Are IN

In MODICA, they are called "SCACCE"

NONNA BELLINO'S COOKBOOK

RECIPES From MY SICILIAN NONNA

SOUPS, PASTA, SWEETS & MORE

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SCACCE with WILD GREENS & SAUSAGE

SWISS CHARD, ESCAROLE or Any LEAFY GREEN

Can Be SUBSTITUTED for the WILD GREENS

NONNA BELLINO'S "SICILIAN RECIPES"

SUNDAY SAUCE by Daniel Bellino

 

SUNDAY SAUCE

Daniel Bellino Zwicke

SUNDAY SAUCE

by Daniel Bellino-Zwicke

Daniel Bellino-Zwicke is the author of "Sunday Sauce: When Italian-Americans Cook"

. 

Here are some key details about the book:

• Focus: The book explores the tradition of Sunday Sauce (also called "gravy") in Italian-American culture, highlighting its importance as a symbol of family togetherness.

• Content: It includes recipes for classic dishes like Clemenza's Sunday Sauce from The Godfather, meatballs, pasta fazool, and more.

• Beyond recipes: The book is interspersed with stories and factual information about Italian-American food, people, and culture, aiming to create an engaging experience for the reader.

• Author's background: Daniel Bellino-Zwicke has over 25 years of experience in the culinary and wine industry, including working as a chef, wine director, and managing partner at various restaurants in New York City.

• Reception: The book has garnered positive reviews, being described as authentic, enjoyable, and filled with great recipes and stories that resonate with readers, according to Amazon.com and Barnes & Noble reviews.

• Availability: "Sunday Sauce" is available in both paperback and Kindle editions, and has been a #1 bestseller on Amazon Kindle in the Italian Cookbook category for a period of over three years. 

• Focus on authentic Italian-American recipes: Like many Italian-American cookbook authors, Zwicke emphasizes traditional recipes and the flavors associated with this culinary tradition. He's praised for the authenticity of his dishes, with one reviewer noting their similarity to those made by their Sicilian grandmother.

• Emphasis on family and nostalgia: Italian-American cooking is deeply tied to family and tradition, and this is a common theme explored by authors in the genre. Zwicke's cookbooks, such as "Sunday Sauce", incorporate stories and anecdotes that connect the food to its cultural and personal significance. Similarly, Angie Rito and Scott Tacinelli's "Italian American" emphasizes the importance of family history in their approach to the cuisine.

• Accessible recipes for home cooks: Many authors aim to make Italian-American cooking approachable for home cooks, and Zwicke is no exception. Reviews of "Sunday Sauce" highlight the ease of following the recipes. Authors like Lidia Bastianich also focus on making Italian-American cuisine accessible to a wide audience.

• Incorporation of regional influences: While rooted in Italian-American traditions, some authors explore regional variations within Italian cuisine that have influenced this cooking style. Zwicke's work mentions recipes from areas like Naples and the Amalfi Coast. Gianluca Conte's "Italian/American" also explores both his Ischian heritage and American roots.

Bellino Zwicke shares in the book

In "Sunday Sauce: When Italian-Americans Cook," Daniel Bellino Zwicke shares numerous stories interwoven with recipes, reflecting on the cultural significance of the dishes and their connections to family and traditions.

One example is found in the excerpt available on his website. In this excerpt, Bellino Zwicke sets the scene for a traditional Italian-American Sunday meal, describing the antipasto that usually precedes the Sunday Sauce, a.k.a. "Gravy". He then elaborates on the "Main Event" of Maccheroni and Sunday Sauce, painting a vivid picture of the sensory experience associated with this dish and its cultural importance within the Italian-American community. He even humorously suggests that the male of the Italian-American species holds a particular fondness for Sunday Sauce, Meatballs, and other related dishes, further highlighting the role of food in shaping cultural identity

More on SUNDAYS SAUCE

Daniel Bellino Zwicke's

 book Sunday Sauce: When Italian-Americans Cook is more than just a collection of recipes—it is a tribute to Italian-American heritage and the role of food in bringing families together. It combines traditional, authentic recipes with stories about Italian-American life, making it a cultural experience as much as a cookbook. 

Key themes and content

• A "Sunday Sauce" primer: The book explores the tradition of a slow-simmered, meaty tomato sauce, which many Italian-Americans call "gravy." It explains the long cooking process on a weekend and why it was the supreme dish of Italian-American families.

• Recipes with a side of culture: Sunday Sauce features recipes for classic Italian-American comfort foods beyond the titular dish, such as meatballs, pasta fazool, and Italian wedding soup.

• Pop culture references: The book is noted for its fun inclusion of famous, food-related movie scenes. For instance, it features the recipe for the "gravy" that Pete Clemenza makes in The Godfather.

• Recipes inspired by icons: Zwicke also includes recipes and stories related to famous Italian-Americans, such as Frank Sinatra and Joe DiMaggio.

• Personal and cultural stories: Interspersed with the recipes are anecdotes and commentary that provide context for the food, giving readers a deeper understanding of the Italian-American kitchen. Reviews mention Zwicke's passion and enthusiasm shining through his writing.

• Accessible and authentic recipes: Readers praise the recipes for being authentic yet accessible, using real ingredients that are "actually doable" for home cooks. 

• Critical Reception

The book has received largely positive reviews for its heartfelt and enthusiastic celebration of Italian-American cuisine. However, some readers have noted that the self-published book could benefit from tighter editing. Despite this, the quality of the recipes and the charm of the cultural stories are consistently highlighted. Zwicke's passion for his heritage makes the book a meaningful read for those who want to connect with Italian-American cooking on a deeper, more personal level. 

BELLINO' STYLE 

• Humor and engaging storytelling: Reviews suggest that Bellino stands out for his ability to inject humor and engaging narratives into his cookbooks, making them a fun and enjoyable read in addition to providing recipes.

• "Pre-eminent writer" on Italian-American culture: Some consider Zwicke to be a leading voice on Italian-American food, cooking, and culture, indicating a deeper focus on the broader cultural context surrounding the food.

• "World's number one proponent of Italian-American Food and Cuisine": This strong claim suggests Zwicke's active advocacy for Italian-American cuisine as a legitimate world cuisine, potentially setting him apart from authors who focus solely on recipes or culinary instruction.

Travelogue and cookbook combination: Zwicke's book, "Positano The Amalfi Coast Cookbook", combines recipes with travel insights, offering a unique blend of culinary and travel information. This provides a different reading experience than purely recipe-focused cookbooks.

Camp David Spaghetti Recipe

 

CAMP DAVID SPAGHETTI

CAMP DIVID SPAGHETTI - Recipe

From a NAVY COOK who cooked this dish for Presidents, Marines, and Naval personnel of the US Navy, and United States Marines. At CAMP DAVID. It's a a hearty crowd pleasing dish, made with meat sauce, served with Spaghetti & Italian Sausage. "What's not to Love?" A dish loved by Presidents Clinton, Bush, Biden, Obama, and Trump. You'll love it too!

Ingredients :

4 Italian sausage links
1 pound lean ground beef
1 yellow onion, chopped
2 cloves garlic, chopped
1 tablespoon olive oil
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can whole peeled tomatoes
¼ cup chopped fresh oregano
1 teaspoon salt
1 teaspoon dried basil
1 bay leaf
¼ teaspoon ground black pepper
1 (16 ounce) package dry spaghetti
½ cup freshly grated Parmesan cheese

Directions:

Slice sausages lengthwise, leaving links attached along one side; lay flat in a large skillet. Cook over medium heat until browned and cooked through, 5 minutes, flipping once. Transfer to a plate; set aside.

Add ground beef, onion, garlic, and olive oil to the same skillet over medium heat; cook and stir until onion is translucent and beef is browned and crumbly, about 10 minutes. Drain all but 2 tablespoons drippings from the skillet. Stir in tomato sauce, tomatoes, oregano, salt, basil, bay leaf, and black pepper; simmer, uncovered, over low heat until flavors have blended, about 1 hour, stirring occasionally. Remove and discard bay leaf.

Preheat the oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain. Stir spaghetti into sauce.

Divide spaghetti and sauce among individual oven-safe baking dishes or plates; top each with a cooked half sausage and sprinkle with Parmesan cheese.

Bake in the preheated oven until cheese is melted and begins to brown, 5 to 10 minutes.

AMERICA'S FAVORITE DISHES

And SECRET RECIPES

BRUGERS TACOS BURRITOS

PASTA - SOUPS

BBQ - CHILI & MORE !

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Recipe - Minestrone Genovese

MINESTRONE GENOVESE

alla BELLINO

MINESTRONE GENOVESE

 

 Mixed Vegetable Soup of Genoa 

Minestrone may very well be the most popular of all Italian soups. It was first created as a way of using leftover vegetables from the previous night's dinner, so as not to let those vegetables or anything go to waste. Minestrone can be made from any variety of vegetables, most popular are: onions, potatoes, carrots, zucchini, tomatoes, and peas. Add a little salt, pepper, olive oil, and garlic, cook and right there you have the basic Minestrone Soup. The main thing that makes Minestrone Genovese different from this or other basic Minestrone soups, is the addition when serving the Minestrone, adding a dollop of freshly made Basil Pesto, Genoa’s most famous food item of all, that just about everybody loves. 

 MINESTRONE GENOVESE 

 Ingredients : 

 5 tablespoons best quality Italian Olive Oil 

1 medium Onion, peeled and chopped 

2 Carrots, peeled and cut to medium dice 

2 medium Zucchini, washed and diced ½” dice 

5 plum Tomatoes, fresh or canned, chopped 

2 large Potatoes, peeled and cut to ¾” dice 

2 Bay Leaves 

2 cloves Garlic, peeled and chopped 

7 cups water 

1 cup frozen Peas 

2 cups fresh Spinach, washed and chopped 

¼ pound Stellini Pastina, or Ditalini 

1 teaspoon each of Salt & ground Black Pepper 

1 - 15 ounce can Cannellini Beans 

3 tablespoons Basil Pesto (preceding Recipe) 

Preparation :

Add the Olive Oil and chopped Onions to a large stainless steel pot.  

Turn the heat on to medium and cook for 4 minutes while stirring. Lower heat to low, and add the garlic. Cook on low heat for 3 minutes. 

Add the Tomatoes. Sprinkle a little salt & black pepper over the tomatoes. 

Cook on medium heat for 4 minutes, stirring with a wooden spoon. 

Add the Carrots and Zucchini and stir. Add the Potatoes, the water, and Bay Leaves, Slat, & Black Pepper. Turn heat to high and bring all to the boil. Once the water is boiling, lower heat so the soup is at a low simmer. Let cook for 25-30 minutes. 

While the soup is simmering, cook the pasta in a separate pot in boiling salted water, according to directions on the package. Strain the pasta in a colander and let cool. 

After the soup has been cooking for 25 minutes, add the Cannellini Beans, and cook on medium heat for 4 minutes. 

Add the Spinach and cook for 3 minutes. Add the cooked Pasta and cook over medium heat for 2 minutes.  

The soup is done. 

To serve, fill a soup bowl with the Minestrone. Add a small dollop of Basil Pesto and serve. 

Enjoy! 

This Recipe is complements from author Daniel Bellino It is excerpted from his forthcoming cookbook, which he is currently working on. The working title of the book is “Rome Venice Pizza Pasta and ???” Note : This is what is known as a “working title” and it may or may not be the Title of the Book, once published.

 … “Thanks, Daniel Bellino” …

SEGRETO ITALIANO

FAVORITE ITALIAN DISHES

And SECRET RECIPES

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The ELVIS BURGER - Recipe

 

ELVIS

The ELVIS BURGER

INGREDIENTS :
   

            




2 pounds Ground Beef Chuck                                                                       

• 1 Tsp Salt
• 1 Tsp Pepper
• 2 Bananas
• 1/2 Tbsp Brown Sugar
• Peanut Butter
• 6 Pieces Bacon
• 4 Hamburger Buns
• Honey

INSTRUCTIONS

 

• Begin cooking bacon. You can put it in a pan, in the oven for 15-20 min at 400 degrees.
• Get a pan warm (medium heat) and drop in brown sugar and bananas. Cook for a couple minutes and flip. Coating with melted brown sugar. Cook until caramelized but not too gooey.
• Get your grill/pan/etc hot
• Mix salt and pepper with the meat. Flatten into patties that are about 1/2 inch larger than the buns.
• Put a thumbprint in the middle of the patty so it doesn’t puff up when cooking.
• Grill your burgers about 4min on the first side.
• Flip burgers. Put the buns face down on the grill for a minute or two. Cook until you reach the correct temp (140F for medium), usually about 2 to 4 minutes.
• Spread peanut butter on bun and add burger. Top with bacon and bananas. 
  Enjoy!
  
  
  
  
  
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  The COLLECTED RECIPES of The DUDE

  
  

  
  

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Noodletown New York Duck and Dumplings

GREAT NEW YORK NOODLETOWN

"BEST SHRIMP WONTON SOUP in TOWN

Yes, the Best Shrimp Wonton Noodle Soup in town ($7.50) – I've been eating this dish since 1983, and "I Love It." There are no better wontons in town. The wrappers are gossamer thin and trail off like jellyfish into the rich brown broth. Rather than the usual pork or shrimp-and-pork filling, these bulge with shrimp alone, posing the question, “How many shrimp can you stuff in a wonton?” Indeed, jumbo shrimp are one of Noodletown’s signatures, with salt-baked shrimp ($19) another great order.

SHRIMP WONTON SOUP

Their Most FAMOUS DISH

ROAT DUCK

"I LOVE IT"

I used to Go to EAT DUCK in CHINATOWN, 2 Times a WEEK

"For YEARS" !!!

Choice of three Barbecued items on rice ($9.75) – The Chinese roasted meats (“Siu Mei”) hanging in the window is the soul of the cuisine, representing meat preparation methods so succulent that every bite is a salty and slightly sweet delight. The choices include lacquered strips of char siu pork, crisp-skinned baby pig, meaty Cantonese roast duck, and steamed chicken delicately flavored with scallions. You can’t make a wrong choice, but the baby pig (“roast pig” on the menu) is so popular, it sometimes runs out early in the day. Look in the window before you order, because bright-red cuttlefish, pork ribs, and chicken wings are sometimes additionally available. Make sure you request the green ginger-and-scallion sauce sometimes known as jiang rong.

CHICKEN & ROAST PORK Combo Over RICE

These BBQ MEAT OVER RICE are The BEST DISHES

to Get In CHINATOWN

You can Get Just 1 ITEM : DUCK, SOY SAUCE CHICKEN

BARBECUED PIG, or ROAST PORK

Or You can Get 2 or 3 ITEMS OVER RICE

For YEAR I ATE This DISH for $4.50 a PLATE

Then about 10 YEARS AGO it Went Up to $6.50 a Plate

and Stayed there for a FEW YEARS

NOW 1 ITEM OVER RICE is $7.50 to $8.50 a PLATE

In The YEAR 20024

ROAST & BBQed MEATS at NOODLETOWN

ANY PLACE That HAs DUCKS & PORK Hanging in The WINDOW

Is a RICE SHOP

THESE Are The BEST PLACES to EAT in CHINATOWN NYC

MARCO EATS & NOODLETOWN

MARCO Does NOODLETOWN

ROAST DUCK - SHRIMP WONTON SOUP

BBQ MEATS OVER RICE & ???

TASTY DUMPLINGS

54 MULBERRY STREET NYC

TASTY DUMPLING !!!

4 PORK DUMPLINGS for $2

CHEAPEST in CHINATOWN

"I REMEMBER When You GOT 5 DUMPLINGS for $1" !!!

PORK DUMPLINGS

At TASTY DUMPLNGS

NYC

AMERICA'S FAVORITE DISHES

And SECRET RECIPES

BURGERS TACOS BURRITOS

BONE SUCKING BBQ SAUCE

How to MAKE a McRIB & BIG MACS

KFC SECRET FRIED CHICKEN RECIPE

And MORE ....

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