Author: Daniel Bellino

Daniel Bellinohttp://thedannyreportdotcom.wordpress.comHello All ! I'm Daniel Bellino "Z" Best Selling Italian Cookbook Author and Publisher of Positano The Amalfi Coast ... I have traveled the World extensively and have been going to: Napoli, Capri, Positano, and The Amalfi Coast of Italy Since 1985 ... I live and write in New York's Greenwich Village. I am the Best Selling author of such Books as : SUNDAY SAUCE , The RAGU BOLOGNESE COOKOOK, The FEAST of The 7 FISH, and the soon to be released POSITANO - Capri The Amalfi Coast , a book that tells stories of Napoli, Capri and Psoitano, and is part Cookbook of Regional Dishes of the area, as well as being a Guide Book of this region of Italy. I have been a Restaurant and Wine Professional for more than 30 Years, and I Created America's 1st Ever Venetian Wine Bar (Bacaro) in 1997, in Bar Cichetti, where I was the Head Chef / Wine Director and Managing Partner.

Sinatra Sauce by Bellino has Arrived – aka The Sinatra Cookbook

SINATRA SAUCE has ARRIVED !!!!

Be The 1st on YOUR BOLCK to GET IT !!!

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Sinatra Sauce has Arrived !!! Yes, the long awaited Sinatra Sauce Cookbook by author Daniel Bellino Zwicke has arrived. And just in time for Christmas 2024. Want to get someone a really special gift this Christmas ? “Get SINATRA SAUCE” !

It’s sure to please. This is a book on Sinatra like no other.

Yes, SINATRA SAUCE is sure to please. Author, Daniel paints some wonderful pictures of Frank Sinatra at his best. And we’re not talking about singing. No, there is no denying, Frank Sinatra was one of the greatest singers of the 20th Century, if not the single best. Yes, but we’re not talking about that here. This book is all about Sinatra and Food. Italian Food to be more specific, and the dishes that Frank Sinatra liked best. Tasty Italian Dishes from his childhood in Hoboken, New Jersey. We are talking Eggplant Parmigiana, Lasagna, Spaghetti & Meatballs here. Dishes made by Frank’s mom Dolly, and his father as well. Yes his father, Martino Sinatra, born in Lercarra Friday, Sicily was quite the good cook as well, and would cook for the family as well. Martino (aka Marty) made Sicilian dishes like Italian Wedding Pasta (Ziti al Forno), Eggplant Parmigiana, and Marty’s Meatloaf. Dolly on the other hand, made Minestrone Genovese, and her famous Spaghetti & Meatballs, along with a host of other Italian favourites.

Later in life, as Frank’s Star rose and he went out into the World, he acquired a taste for others of his lifelong favourites, like: BBQ Ribs at Twin Anchors, in Chicago, Chicken Vesuvius, Steak, and Braised Beef Short Ribs at Lord Fletchers in Palm Springs.

You will; find Sinatra Sauce quite inspirational as read stories of Mr. Sinatra at Jilly’s in New York, The 21 Club, Gino’s, Patsy’s Pizzeria (East Harlem) and Patsy’s Restaurant on West 56th Street in Manhattan where Frank loved to eat Clams Posillipo and Veal Milanese (thin & crispy).

Want to get inspired to eat like Sinatra, have Sinatra Parties, and live the good life. It’s all in the book, recipes and stories of Frank, eating drinking, and being merry. For Sinatra did not just sing. He Loved, and he enjoyed life to its fullest.

Frank Sinatra loved dining and entertaining friends. His dinner parties are legendary, whether at home or out in a restaurant. It was always a good time with Frank, who gathered friends and family, at the table, they ate drank, and were all merry. So, if you want to do the same, invite some friends over, pick out a recipe, put on some Sinatra (records), cook, eat, and have the time of your life. Just like Frank.

SINATRA SAUCE is available on AMAZON.com

Raos Meatball Recipe for Spaghetti Meatballs and Sunday Sauce

RAO’S Famous MEATBALLS

If you’re looking for a hot and cozy fall recipe, look no further than Rao’s. Known for its exclusivity and esteemed reputation, New York City’s Rao’s restaurant has been serving up authentic Italian food since 1896.

Here, Dino Gatto, the Executive Chef of New York City’s Rao’s Restaurant, shares his tips for how to make the juiciest meatballs:

For mouthwatering meatballs it’s important to only use the freshest and best quality products.

In this recipe, you will find that we add the water, cheese and breadcrumbs in layers, which allows the breadcrumbs to be separate from the water. If you add the water, then breadcrumbs … by the time you get started to mix, the water will be absorbed into the bread and will be hard to mix and dry, which also makes it hard to roll.

The longer the meatballs simmer in the sauce, the softer they will be inside and also have the crust from them being fried.

“RAO’S”

East Harlem

New York City

RAOS MEATBALL Recipe :

Ingredients :

1 pound Ground Beef

1/2 pound Ground Veal

1/2 pound Ground Pork

2 Eggs (beaten)

1 cup grated Parmesan Cheese

2 tablespoon fresh chopped Italian Parsley

1 teaspoon each Sea Salt & ground Black Pepper

1 Garlic clove, peeled and minced fine

2 cups fresh Breadcrumbs

1 cup water

1 cup Olive Oil

1 Garlic clove, mashed

1. In a large mixing bowl, add the Beef, Veal, Pork, Parmesan, parsley, salt & black pepper, minced garlic, and mix together using your hands (don’t overmix).

2. Add the bread breadcrumbs to the meat, and combine. Slowly add the water a little at a time as you mix with your hands.

3. Shape the mixture into 3″ Meatballs.

4. Add the Olive Oil to a large frying pan with the mashed Garlic. Cook the Garlic until it is lightly browned. Remove the garlic and discard.

5. Fry the Meatballs in batches, browning on all sides.

6. Frying the Meatballs in batches, remove the browned Meatballs, and set aside on a plate.

7. Once all the Meatballs have browned, cook the Meatballs in Tomato Sauce for 15 – 20 minutes, at a slow simmer.

Serve with Spaghetti or other Pasta, or make a Nice Meatball Sandwich.

Enjoy !

The WORLD’S BEST SUNDAY SAUCE

alla BELLINO alla PACINO

SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK

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MEATBALL PARM MONDAYS

READ About MEATBALL PARM MONDAYS

In The SUNDAY SAUCE Cookbook

by DANIEL BELLINO Z

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HOTELS & FLIGHTS

NEW YORK CITY & WORLDWIDE

BOOKING.com

The BELLINO FAMILY

The BELLINO’S

LODI, NEW JERSEY

Fillipo, Lucia, Antonino & Josephina

1940

Not Pictured : Frank Bellino, James & Lilly

Josephina & Fillipo Bellino Immigrated to America – 1906

From LERCARA FRIDDI – SICILY

Provincia di Palermp

Nonna s Lasagna Napolitan Recipe w Meatballs

Maria Grazia

MEATBALLS for the LASAGNA

LASAGNA NAPOLITAN

alla MARIA GRAZIA

NAPLES

Frying The MEATBALLS

For the LASAGNA

Building the LASAGNA

Lasagna Sheet, Tomato Sauce, Ricotta

MEATBALLS & MOZZARELLA

MEATBALLS & SUNDAY SAUCE

LASAGNA – SOUPS – PASTA

And MORE …

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How to Can Tomatoes – Tomato Canning Season

CANNING TOMTOES

Making TOMATO PASSATA

NONNA GINA CANS TOMATOES

Canning Tomatoes

ITALY

NONNA BELLINO’S COOKBOOK

RECIPES From MY SICILIAN NONNA

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VINCENZO Cans TOMATOES

Spaghetti Nerano Pasta w Zucchini – Frank Method Recipe

SPAGHETTI NERANO

RECIPE

SPAGHETTI NERANO

The FRANK METHOD

Frank Prisansano

RECIPES

SPAGHETTI NERANO

MUSSELS MARINARA

MACCHERONI GENOVESE

AND MORE

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FRANK PRISANSANO

MAKING SPAGHETTI NERANO

“THE FRANK METHOD”

Homemade Tomato Sauce Recipe n Pasta

NONNAS Make PASTA

HOMEMADE TOMATO SAUCE & PASTA

RECIPES

SPAGHETTI TOMATO SAUCE

RECIPE

alla VANDA & SILVANA

LAZIO, ITALY

NONNA BELLINO’S COOKBOOK

RECIPES From MY SICILIAN NONNA

DANIEL BELLINO

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Sunday Sauce GRAVY Red Sauce or SUGO – What Do You Call It

“GRAVY” !!!

Or is it SUNDAY SAUCE ???

Whatever You Call It ???

Do You call it “REDSAUCE” ?

It’s The Most SUPREME DISH of ITALIAN-AMERICA

And The ITALIAN-AMERICAN Peoples

SUNDAY SAUCE

The DEFINING BOOK on The SUBJECT

The SUBJECT of SUNDAY SAUCE

“SOME CALL IT GRAVY”

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SAUCE, GRAVY, SUNDAY SAUCE, “RED SAUCE” or SUGO ? What is it. It can be a couple different things. It depends on who you are talking to, if they are Italian-American or not, where their family comes from in Italy, and what Italian Enclave in America they grew up in : New York City, Boston, New Jersey, Baltimore, Cleveland, Chicago, or wherever?

Some, when they say Sauce, Sugo, or Gravy, they can be talking about a Tomato Sauce that was cooked with or without meat in it. They can be talking about a Tomato Sauce that was cooked with Meat in it, and the Sauce is served, dressing Maccheroni, but with the Sauce removed, for the Meat ( or Meats) to be served later in the meal, or put aside, refrigerated and served at another time.

Usually, when someone says “Gravy” they are referring to a sauce made with Tomatoes that meats, such as Italian Sausages, Braciola, Pork Ribs, Meatballs, and or Pork or Beef Neck, maybe chicken parts, Beef Chuck, or veal, in which the sauce is cooked with any combination of some of these meats mentioned, and possibly other meats, such as Lamb or Beef Short Ribs, whatever?

There is no one right answer to what is Italian-American Gravy, “Sauce” Sunday Gravy, Sugo, or Sunday Sauce. Again, it just depends on who is talking and their family background and history. There is now one standard answer, “No Right or Wrong.” The main and most important thing is that the dish taste good.