VESUVIO

Vesuvio Bakery

by Daniel Bellino-Zwicke

SECRET RECIPES

in

SEGRETO ITALIANO

Click Here For SECRET RECIPES

SEGRETO ITALIANO

Secret Italian Recipes

by DANIEL BELLINO ZWICKE

ROCCO CARBONE

ROCCO'S IS CARBONE ?

ROCCO'S IS CARBONE !

The former Greenwich Village Old-Schhol Red-Sauce Italian Joint, Rocco's a beloved little neighborhood trattoria closed two years ago as most people know. Squeezed out by a greedy lanlord and the so-called Torrisi Boys; Mario Carbone, Rich Torrisi, and Jeff Zalaznick ... Some hard-core old-school Italians were really miffed and the final straw some said was when the ne-owners superimposed the name "Carbone" right over the Old Rocco Neon Sign .. They said the Torrisi Boys add "Insult to Injury" with that one, not to mention prices like $52 Veal Parmigiano and sky-high prices across the board on; cocktails, food, and wine ...

FRANK & AVA
"MANGIA BENE" !!!

Frank Sinatra & Ava Gardner

"Looks Like Minestrone"

CLICK HERE !

New York Italian

PATSY'S

"FRANK SINATRA 'S FAVORITE"

West 56th Street

NEW YORK, NY

Frank Sinatra & Ava Gardner

"MANGIA BENE"

RAO'S

East Harlem, New York

New York's Toughest Table

Cause "Frankie No" Says "NO" !!!!

JOHN'S PIZZERIA

Bleecker Street

Greenwich Village

NEW YORK

FAICCO'S

Manhattan's Best Pork Store

Bleecker Street, Greenwich Village

GABAGOOL !!!!

PIZZA

NEW YORK & AMERICA'S

BEST PIZZA

DiFar Pizza

Avenue J , Brooklyn, NY

The MAESTRO of PIZZA

Mr. Dom DeMarco

BAR PITTI

The # 1 Best Italian Trattoria

in NEW YORK

Greenwich Village

and

"CELEBRITY CENTRAL"

CARBONE

Formely Rocco's Restorante

For More Than 70 Years

In Greewnich Village

Now New York's Hottest New Restaurant

CLICK HERE !

NEW YORK'S BEST SUNDAY SAUCE

"GRAVY"

Recipes & Stories In SUNDAY SAUCE

by Daniel Bellino-Zwicke

Ingredients

For

SUNDAY SAUCE alla BELLINO

THE BELLINO FAMILY

1939

Philipo, Lucia, Tony, Josephina

Philipo & Josephina Bellino Were Both Born

In "Lecarra Freddi" SICILY

The Same Town as The SINATRA FAMILY

and CHARLES "LUCKY" LUCCIANO

BAR PITTI

NEW YORK'S # 1 BEST TRATTORIA

and

"CELEBRITY CENTRAL"

Greenwich Village, New York

A MEATBALL PARM SANDWICH

Read About Meatball Parm Mondays

in

Daniel Bellino-Zwicke 's

SUNDAY SAUCE

"When Italian-Americans Cook"

 GINO'S

In Memeory of GINO'S
One of NY'S GREATEST

ITALIAN RESTAURANTS

EVER !!!!

CLEMENZA (Richard Castellano)

SHOWS MICHAEL (Al Pacino)

HOW To MAKE

SUNDAY SAUCE alla CLEMENZA

CLICK HERE !

VESUVIO

Prince Street

Soho, New York

photo Daniel Bellino-Zwicke

NEWPORT STEAKS

CLICK HERE !

Chianti, Barolo, Brunello

and

Newport Steaks

in

Greewnich Village

New York

Click Here !

La TAVOLA

Is

NEW YORK ITALIAN

CAFFE DANTE

NEW YORK'S BEST ESPRESSO

Greenwich Village New York

photo Daniel Bellino-Zwicke

Ingredients

The NEGRONI

Cocktail

at

Daniel Bellino's House

photo Daniel Bellino-Zwicke

FLORENCE ITALIAN MEAT MARKET

Creators of The NEWPORT STEAK

GREENWICH VILLAGE, NEW YORK

Newport Steaks

From Florence Prime Meat Market

Greenwich Village

SPAGHETTI & MEATBALLS

Recipe In SUNDAY SAUCE

CAFFE REGGIO

GREENWICH VILLAGE

NEW YORK

photo Daniel Bellino-Zwicke

NEW YORK ITALIAN

GREENWICH VILLAGE RESIDENT

MARIO BATALI

CLICK HERE !

For The WORLD'S BEST ITALIAN

SUNDAY SAUCE GRAVY

Click Above !!!

CLICK HERE !

For SUNDAY SAUCE

"GRAVY"

Italian Cookbook Author

Greenwich Village Native

Daniel Bellino-Zwicke

Making SAUCE 

In Greenwich Village

Sirio Maccioni

Founder of Le Cirrque

and

Creator of "PASTA PRIMAVERA"

Recipe in SUNDAY SAUCE

SINATRA

"JUST BECAUSE"

MULBERRY STREET

LITTLE ITALY

New York

ALFREDO & PRIMAVERA ? PASTA !

FETTUCCINE ALFREDO 

 Excerpted from Daniel Bellino-Zwicke's "SUNDAY SAUCE"  When Italian-Americans Cook

   In the 60’s and 1970’s Fettuccine Alfredo was one of  the great favorite dishes on Italian restaurant menus throughout the country. It was in the late 80’s that the popularity of the dish started to wane for a couple of  reasons,  one being  the Genesis of the health movement in  The United States and two being the start towards more authentic Italian dishes and  the almost  total  disdain of the so-called cliché dishes, Fettuccine Alfredo being one of them.

    Being in the restaurant business, I have people request this dish to me several times a week. Let me tell  you, “this is the sign of a great dish, regardless of  what  anyone thinks otherwise.” Fettuccine is quick and easy to make. Once you know how to make the sauce,  you  will be able to make  a number of  other  dishes simply by changing or adding different ingredients.

    You can make Tortellini Panna by substituting tortellini for the fettuccine, add a few cooked veget-ables like mushrooms, peas, carrots, and broccoli florets and you have another hugely famous dish of the 70’s and  80’s,  “Pasta  Primavera”,  supposedly invented at Le Cirque by Sirio Maccione and still a popular dish there.

    It’s not on the menu and you have to be an insider to  order it. When I was a Sous Chef at Caio Bella Restaurant, one of the hot trendy restaurants of the late  80’s,  I used to make a dish called “Fettuccine Lemone” that only the regulars knew about. It was not on  the menu,  but if you were in-the-know  you could get it. I used to make this dish for a rich Oil Baron’s daughter from Kuwait and you can make it too simply by adding the zest from a couple lemons to the basic Fettuccine Alfredo recipe, and a few leaves of Fresh Basil is nice addition as well. Buon Appetito!

Daniel Bellino-Zwicke

 RECIPE for FETTUCCINE ALFREDO

1 lb. fresh Fettuccine

1 pt. heavy cream, ½ stick butter

1 cup grated Parmigianno

2 egg yolks, salt & pepper

1. Put the cream in a large frying pan. Bring to the boil,  lower the flame and let  the cream cook. Season the cream with salt  and pepper to taste.  Reduce volume by One-Third, this will thicken the sauce.

2. Cook the fettuccine and drain it. Put the fettuccine in to the pan with the cream. Add butter and stir.

3. Turn the flame off. Add egg yolks and Parnigianno and stir. Serve and pass around extra Parmigiano.

Note: You can make Fettuccine Lemone by adding the zest of two lemons to this recipe. Fresh basil is also another nice addition for the Lemone Sauce.

CLICK HERE !

LE CIRQUE'S ORIGINAL SPAGHETTI PRIMAVERA 

1/2 cup freshly shelled peas (about 1 pound in the pod)

3/4 cup heavy cream
3 tablespoons mascarpone cheese or more heavy cream
3 tablespoons butter
1/4 cup freshly grated Parmigiano-Reggiano
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons pine nuts
1 cup white mushrooms, caps only, sliced 1/8 inch thick
1 cup zucchini, split lengthwise then sliced 1/8 inch thick
1 cup very small broccoli florets
12 pencil-thin asparagus, green part only, cut in 1-inch segments
2 tablespoons extra virgin olive oil
1 tablespoon garlic, peeled and finely chopped
10 to 12 leaves basil, chopped or shredded
1 cup canned, peeled plum tomatoes in 1/2-inch dice
1/4 teaspoon salt
Freshly ground black pepper
1/2 pound spaghetti
2 tablespoons chopped chives

Bring a small pot of water to a rolling boil over high heat. Add a teaspoon of salt. Add the peas and boil for 3 minutes. Drain in a strainer. Run under cold water. Set aside.

In a small pot over low heat, combine the heavy cream, mascarpone, butter, Parmigiano-Reggiano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir well and let the sauce bubble gently until it thickens slightly, about 5 minutes. Set aside.

In an 8 to 10-inch skillet, heat 2 tablespoons of olive oil over medium heat. Add the pine nuts, toss them in the oil, and toast until very light brown. Be careful not to burn them.

Add the sliced mushrooms, zucchini, broccoli, and asparagus and toss for 5 to 7 minutes, until the vegetables are tender. Season with salt and pepper to taste. Set aside.

Bring 3 quarts of water to a rolling boil and add a heaping tablespoon of salt.

While the water is coming to a boil, in a small skillet, heat 2 more tablespoons of olive. Add the garlic and basil and cook over medium heat for 2 minutes. Do not let the garlic brown. Add the diced tomatoes, 1/4 teaspoon salt, and a few grinding of black pepper. Stir, then cook gently for 3 to 4 minutes.

Put the spaghetti into the boiling water. Stir and cook at a full boil until slightly underdone. Drain in a colander, then return the spaghetti to the pot it cooked in or to the pan you will be tossing it in at table. Place over low heat.

Add all of the cheese sauce, all of the chives, and half the peas, half the sautéed vegetables, and half the tomato sauce. Toss well for 2 minutes over low heat. Add a little more Parmesan if the sauce needs thickening (or more to taste), or a few tablespoons of hot water if the mixture gets too thick. There should not a lot of sauce, just a coating.

To present the dish, pour the dressed spaghetti into a warm serving bowl, or divide it between individual pasta bowls. Top with the remaining peas, sautéed vegetables, and tomato sauce. Garnish with basil leaves. Serve with more grated Parmigiano-Reggiano on the side.

Pasta Primavera alla Le Cirque

CLICK HERE !