SOPHIA LOREN
by Daniel Bellino
Copyright Daniel Bellino-Zwicke
VESUVIOS
by Daniel Bellino
Copyright Daniel Bellino-Zwicke
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Author Daniel Bellino-Zwicke
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Uncategorized
Goodfellas Sunday Sauce Gravy Recipe
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Excerpt From SUNDAY SAUCE by Daniel Bellino
Big Paulie: “Don’t put too many onions in the Sauce Vinny!”
Vinny: “I didn’t Paul. I put 3 small onions, that’s all.
Johnny Dio: “3 Onions? How many cans of tomatoes did you use?”
Vinny: “Two.”
Johnny Dio: “That’s too many onions!”
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After the scene in The Godfather with Clemenza showing Michael how to make “Sauce,” and the construction of the Timballo in Big Night, the prison dinner scene in Goodfellas is one of the most famous of all. Johhny Dio is cooking up Steaks, as Big Paulie slices garlic razor thin and lectures Vinny on how many onions go in the “Sauce.”
Myself, I like to use a good amount of onions just like Vinny, who is played by Goodfellas director Martin Scorsese’s father Charlie. When it comes to “Gravy” aka Sunday Sauce, a.k.a., or simply “Sauce,” there are almost as many different recipes and versions as there are cooks who make them. You can make yours according to your own taste and family tradition and put more or less onions and garlic, with Pork Ribs like mine, or not, with Sausage, Meatballs, and Braciole (the most popular), or just with Sausage & Meatballs like Clemenza’s Godfather Mob War Sauce. Just make it good. Use one of the recipes in this book, as a starting point and alter it to your own taste if you like. “Basta e Mangia Bene!”
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Italian Wine in New York
ITALIAN WINE CULTURE NEW YORK
Marchese Lamberto Frescobaldi with Author Daniel Bellino-Zwicke and Marchese Leonardo Frescobaldi
in
NEW YORK
SASSICAIA Winemaker SEBASTIANO ROSA
with Friends Daniel Bellino-Zwicke and GIOVANNI FOLNARI of NOZZOLE
in
NEW YORK
Marchese Piero Antinori
with Writer
Daniel Bellino-Zwicke
in NEW YORK
Marchese Piero Antinor with New York Writer Daniel Bellino-Zwicke
Ferdinando Frescobaldi
and
Daniel Bellino Zwicke
in
NEW YORK
MARCHESE FERDINANDO FRESCOBALDI Meets With Friend DANIEL BELLINO ZWICKE at BRUNELLO EVENT
in
NEW YORK
Daniel Bellino-Zwicke & Calvalieri Luigi Cappellini at DeGrezia Restorante NEW YORK
LUIGI CAPPELLINI (L) the Propritor of CASTELO VERRAZZANO in GREVE in CHIANTI
Meets with Friend and Wine Director of DeGrezia Restorante DANIEL BELLINO ZWIKCE
at DeGrezia in NEW YORK
Count Francesco Muroni Cinzano (R) Propietor of Col D’ORCIA
Meets with DANIEL BELLINO ZWICKE
GREATEST ITALIAN WINE LIST in AMERICA
BARBETTA
West 46th Street NEW YORK NY
The Wine List at Barbetta is without question thee single
Greatest Italian Wine List and Cellar in the United States .. Other restaurants
get more notoriety than Barbetta, but none can match the the breath and extent of Barbetta’s Cellar with multi year verticals of all the great Barolo & Barbaresco Crus, as well as Brunello, Super Tuscans, Amarone, Taurasi, and more …
RENZO RASPIACOLE
Wine Director BARBETTA
Hillary Clinton & Bill Clinton
at BARBETTA with owner Laura Maioglio
and husband Dr. Gunter Blobel (Nobel Prize Winner)
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Amalfi Coast Limoncello Recipe
Bottles of Homemade LIMONCELLO
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My PAL Vincenzo Manzo at His Lemon Farm VILLA MARIA
MINORI , ITALY
On The AMALFI COAST
RECIPE : AMALFI COAST LIMONCELLO
INGREDIENTS :
- zest of 6 or 7 large organic Lemons
- 1 litre or quart of pure grain alcohol or vodka
- 5 cups (1250 ml) water
- 3 cups (700 gr) sugar
Preparation :
Peel the zest from the lemons with a vegtable peeler and place them into a large glass jar. Try to avoid the bitter white pith of the lemon skin, under the yellow zest.
Add the alcohol to the jar with the lemon zest.
Cover the glass jar with plastic wrap and store it in a cool place for 7 days
On the sixth day: Boil the water and add the sugar to the boiling water. Stir the sugar until it is fully dissolved in the water. Set the sugar syrup aside to let it cool over night.
On the seventh day: Strain the lemons peels from the alcohol and discard the peels.
Pour the sugar syrup into the glass jar with the alcohol and stir well.
Serve chilled, from the refrigerator or freezer.
Peel LEMONS with VEGTABLE PEELER
Place Lemon Peels in JAR with Grain Alcholo or VODKA
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LEMONS … Agroturismo Villa Maria, Minori
POSITANO The AMALFI COAST
TRAVEL GUIDE – COOKBOOK
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COOKING ITALIAN
GREATEST HIT COOKBOOK
by Daniel Bellino Z
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VILLA MARIA
MINORI
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Me & The LIMONCELLO LADY , CAPRI
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Minori, Italy
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SOPHIA LOREN
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SUNDAY SAUCE
When Italian-Americans Cook
Daniel Bellino-Zwicke
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Meatball Parm Mondays by Daniel Bellino
The MEATBALL PARM
Meatball Parm Sandwich
The Meatball Parm Sandwich, as stated earlier, is one of thee Italian-American males most treasured of all things in his life. Things he needs to live a happy, normal, satisfying life, and an actual necessity for true Happiness. It’s right up there with Mom, Grandma, your Girl, wine, Sausages, and Sunday Sauce. “We ask not for much.”
No you do not have to be a Man or a Boy to eat one. Ladies and Girls eat them as well. It’s just that the male of the species happens to eat 5-times the amount that Italian-American females do. Not only that, but the male of the species holds Meatballs and Meatball Parms in much Greater Reverence, than do Italian females. They “Exalt” it, as the Meatball Parm, it deserves such adulation. The men and boys adore it and get quite excited at the prospect and act of eating one, the “Meatball Parm.” And the ladies who make them, know how much their boys love and cherish meatballs and the Meatball Parm Sandwich. Italian women want to please their men, their sons, so they make them tasty bowls of pasta, Sunday Sauce, Sausage & Peppers and Meatball Parm Sandwich when their men desire them. Yes, we don’t need much; friends, family, good food and wine, and we’re happy.
Yes it’s true, Italian-American ladies and girls like this thing called the Meatball Parm as well, but they don’t get quite as excited about this sandwich as do the men & boys do. You see, Meatball Parms are held quite dear to Italian men. Yes, it’s a guy thing, and more specifically, an “Italian Guy Thing.” Yes, Italian-American males have given the Meatball Parm Iconic Status within our lives and the realm of food. Why? We’re Italian, it’s as simple as that.
The Great Ritual of the Meatball Parm Monday and as it ties to the Sunday Sauce. You make the Meatballs for the Sauce, the Gravy. On Saturday you will buy all the meat; the Sausages and the rest of the ingredients for your Sunday Sauce (Gravy) to be made on Sunday. However, on Saturday you are already thinking about those Meatball Parms for Monday’s lunch.
Yes, we do Meatball Parms on Monday, following the previous days Sunday Sauce. You see, you have to think ahead. Every good Italian knows that when you go through all the effort and time it will take to make a pot of Sunday Sauce Gravy. You don’t just make it for Sunday’s consumption alone. No, that would be a waste of time to make just enough to eat on Sunday. Well, it wouldn’t be a waste of time, but your time will be better spent if you make more. It takes time, effort, energy, and work to make a Sunday Sauce, which of course is well worth the effort. You do not mind the work involved at all, for in the end, the “Rewards are Great.” A Sunday Sauce will yield, the beloved Sausages, Gravy, Braciole, succulent Ribs, and Meatballs for Monday’s Meatball Parms.
It does not really take much more time to make a larger quantity in order to have leftovers for the next day or two, and this is just what one wants to do, which is to keep the Sauce going, and going for another day, even two. And in those leftovers are the much Prized Meatballs for Monday’s Lunch of Meatball Parm Sandwiches. Yes, the men love and need Meatball Parms on Monday, for the ritual of the Meatball Parms on Monday is a Time-Honored tradition enjoyed by many. As the saying goes, “The Simple Pleasure of Life,” here it is quite apropos.
So, you see, on Saturday when one goes to buy the ingredients to make the Gravy, they automatically know to make sure they get enough ground meat to make plenty of Meatballs that will last the Sunday Supper as well as yielding numerous leftover Meatballs for Monday’s Meatball Parms. And there’s always assaults on the pot of dipping in and grabbing meatballs before you even sit down to the table. With Meatballs and Gravy, temptations are always great. Yes the men, methodically make sure that there are enough leftover meatballs for Monday’s lunch. When all are finished eating the great Sauce on Sunday, they set some Meatballs aside for the next days ritual of Meatball Sandwiches for lunch. These sandwiches will make any dreaded Monday so much better, that’s for sure.
And if there are leftover Sausages? On Tuesday one can make Spaghetti or Rigatoni with Sauce and Sausages, or even a Sausage Sandwich. Think ahead boys and girls, think of Monday and your Meatball Parm.
by DANIEL BELLINO-ZWICKE
Excerpted from SUNDAY SAUCE by Daniel Bellino Zwicke
How to Make Espresso
ESPRESSO
Espresso,
the making, consuming and enjoyment of a properly made Espresso is another
facet and time honored tradition of Italian-Americans and their culture. We do
love our properly pulled Espresso. A properly pulled Espresso is a thing of
beauty and refinement, and must be done just so. We can and do make Espresso in
our homes with either a Neapolitan or Moka brewing device, and now these days, there
are any number of expensive new-fangled home espresso makers, more on that
later.
the making, consuming and enjoyment of a properly made Espresso is another
facet and time honored tradition of Italian-Americans and their culture. We do
love our properly pulled Espresso. A properly pulled Espresso is a thing of
beauty and refinement, and must be done just so. We can and do make Espresso in
our homes with either a Neapolitan or Moka brewing device, and now these days, there
are any number of expensive new-fangled home espresso makers, more on that
later.
Some
might be surprised but the great art of the perfect Italian Espresso has been
around for just about 110 years. Yes Italians drank Espresso before that, but
it was only developed into a “Fine Art” that it is today, just a little more
then a hundred years ago or so when Luigi Bezzera developed the first Espresso
Machine that we know today. After this landmark in Espresso history, the
consumption and popularity of Espresso grew rapidly. Caffes and Espresso Bars
popped up everywhere all over Italy. These Espresso Bars were places to have an
Espresso and socialize. And in Italy, there is a whole act and ritual to going
to an Espresso Bar for your habitual morning coffee. And it’s not just for the
Espresso but some socializing, a bit of chit-chat, gossip, political talk,
sports (Soccer/Futbol), this-that-and-every-other-thing. This morning Espresso
is quite ritualistic in Italy, and is practiced by most, and in every corner of
the country, on every other street corner in cities like; Rome, Bologna, Palermo,
Milano, Verona, all over. And it is quite the sight to see, especially if
you’re an American going for the first time. In caffes and bars in Italy it is
at the stand-up Espresso bar where all the action takes place. When you go into
a caffe (a.k.a. Bar) in Italy and have a Espresso, Cappuccino, whatever, and
sit at a table, that Espresso will cost you an additional 50% or more than it
will if you consume it standing up at the counter at the Espresso Bar. It’s a
tax thing. The caffe owners are taxed on their tables and this tax gets passed
on to the customer. Basta!
might be surprised but the great art of the perfect Italian Espresso has been
around for just about 110 years. Yes Italians drank Espresso before that, but
it was only developed into a “Fine Art” that it is today, just a little more
then a hundred years ago or so when Luigi Bezzera developed the first Espresso
Machine that we know today. After this landmark in Espresso history, the
consumption and popularity of Espresso grew rapidly. Caffes and Espresso Bars
popped up everywhere all over Italy. These Espresso Bars were places to have an
Espresso and socialize. And in Italy, there is a whole act and ritual to going
to an Espresso Bar for your habitual morning coffee. And it’s not just for the
Espresso but some socializing, a bit of chit-chat, gossip, political talk,
sports (Soccer/Futbol), this-that-and-every-other-thing. This morning Espresso
is quite ritualistic in Italy, and is practiced by most, and in every corner of
the country, on every other street corner in cities like; Rome, Bologna, Palermo,
Milano, Verona, all over. And it is quite the sight to see, especially if
you’re an American going for the first time. In caffes and bars in Italy it is
at the stand-up Espresso bar where all the action takes place. When you go into
a caffe (a.k.a. Bar) in Italy and have a Espresso, Cappuccino, whatever, and
sit at a table, that Espresso will cost you an additional 50% or more than it
will if you consume it standing up at the counter at the Espresso Bar. It’s a
tax thing. The caffe owners are taxed on their tables and this tax gets passed
on to the customer. Basta!
Anyway, the ritual of the early morning Italian Espresso? People get dressed, leave
their homes and are on their way to work, but they don’t go right from their
house to their job. No they have to have an Espresso and the ritual of the
Espresso and some Chit-Chat (BS) with a quick stop at their favorite local
caffe. They might leave their house then go to an Espresso Bar near their home
before going to their job, or they may head to their job, then get an Espresso
at a favored caffe near the work-place. They might even do both, get an
Espresso in their neighborhood before heading to work, then stopping at an Espresso
Bar close to their workplace before bopping into work.
their homes and are on their way to work, but they don’t go right from their
house to their job. No they have to have an Espresso and the ritual of the
Espresso and some Chit-Chat (BS) with a quick stop at their favorite local
caffe. They might leave their house then go to an Espresso Bar near their home
before going to their job, or they may head to their job, then get an Espresso
at a favored caffe near the work-place. They might even do both, get an
Espresso in their neighborhood before heading to work, then stopping at an Espresso
Bar close to their workplace before bopping into work.
Well, that’s the way they do it in Italy,
quite a ritual and amazing to see. In America, Italian immigrants to cities
like New York, Boston, Providence, and Philadelphia opened Social Clubs that
served Espresso, maybe some sandwiches, soup, soda, Biscotti, and Anisette
Toast, and Cannoli that they bought from a nearby baker. These Social Clubs
which sprung up in neighborhoods like the Lower East Side of New York or what
is now called Little Italy, in Boston’s North End, and San Francisco’s North
Beach. These Social Clubs (Caffe) were primarily of and for the working class,
and were for Italians. The clubs were for Italians, and people of other
nationalities did not go into them unless they were brought in by an Italian
guy from the neighborhood. And that’s the way it was back then.
quite a ritual and amazing to see. In America, Italian immigrants to cities
like New York, Boston, Providence, and Philadelphia opened Social Clubs that
served Espresso, maybe some sandwiches, soup, soda, Biscotti, and Anisette
Toast, and Cannoli that they bought from a nearby baker. These Social Clubs
which sprung up in neighborhoods like the Lower East Side of New York or what
is now called Little Italy, in Boston’s North End, and San Francisco’s North
Beach. These Social Clubs (Caffe) were primarily of and for the working class,
and were for Italians. The clubs were for Italians, and people of other
nationalities did not go into them unless they were brought in by an Italian
guy from the neighborhood. And that’s the way it was back then.
Espresso
e Dolce at home? When I was growing up and went to my Aunt Fran and Uncle
Tony’s house in Lodi, or to Aunt Helen’s for Sunday Dinner, and we ate our
meal, and it moved on to coffee and dessert, this was quite a sight that brings
back nice memories for me to this very day. And it was a wonderful ritual, and
unlike the quick grab your Espresso, Chit-Chat for a few minutes and run out
the door as is done at caffe’s and Espresso Bars in Italy, the Espresso was
anything but Espresso (Fast) at Bellino Family meals, as is with millions of
Italian-American families over the years. No, this was no quick hit-and-run
affair. The coffee and dessert course at our family gatherings was the longest
portion of our all day affair of the Sunday Meal. My Aunts and Uncles would sit
around the table, we (the Kids) would too, but we would go back and forth,
cause this sit-down at the table usually lasted about 3 hours, maybe more. We’d
sit down, and Aunt Fran and Aunt Helen had the Neapolitan going with Espresso.
The table was laden with all sorts of goodies; Cannolis of course, one or two
different cakes, and an assortment of Italian Cookies and Pastries
(Sfogiatelle, Mille Foglie). There was always enough to fill Pastry Shop
Showcase, “I kid you not!”
e Dolce at home? When I was growing up and went to my Aunt Fran and Uncle
Tony’s house in Lodi, or to Aunt Helen’s for Sunday Dinner, and we ate our
meal, and it moved on to coffee and dessert, this was quite a sight that brings
back nice memories for me to this very day. And it was a wonderful ritual, and
unlike the quick grab your Espresso, Chit-Chat for a few minutes and run out
the door as is done at caffe’s and Espresso Bars in Italy, the Espresso was
anything but Espresso (Fast) at Bellino Family meals, as is with millions of
Italian-American families over the years. No, this was no quick hit-and-run
affair. The coffee and dessert course at our family gatherings was the longest
portion of our all day affair of the Sunday Meal. My Aunts and Uncles would sit
around the table, we (the Kids) would too, but we would go back and forth,
cause this sit-down at the table usually lasted about 3 hours, maybe more. We’d
sit down, and Aunt Fran and Aunt Helen had the Neapolitan going with Espresso.
The table was laden with all sorts of goodies; Cannolis of course, one or two
different cakes, and an assortment of Italian Cookies and Pastries
(Sfogiatelle, Mille Foglie). There was always enough to fill Pastry Shop
Showcase, “I kid you not!”
The
table full of my aunts and uncles was a wonder. They’d sit around drinking
coffee, eating pastries, and talk-talk-talk, about politics, sports, gossip,
this-that-and-everything. My uncle Frank who was the Ring-Leader could have
solved all the Worlds problems, right there at that table, filled with Cannoli,
Biscotti, Coffee (Espresso), cakes, Anisette, heated discussion, laughter, and
a “Bundle of Joy,” all over Espresso.
table full of my aunts and uncles was a wonder. They’d sit around drinking
coffee, eating pastries, and talk-talk-talk, about politics, sports, gossip,
this-that-and-everything. My uncle Frank who was the Ring-Leader could have
solved all the Worlds problems, right there at that table, filled with Cannoli,
Biscotti, Coffee (Espresso), cakes, Anisette, heated discussion, laughter, and
a “Bundle of Joy,” all over Espresso.
Aunt Helen and Aunt Fran made the Espresso in Neapolitan Espresso Maker. The
Neapolitan is from Napoli, Italy. It was developed so Neapolitans (and all
Italians) could make Espresso in their homes. The Neapolitan is a two-piece
device whereby, you fill the bottom of the vessel with water, the ground
espresso goes in the middle and you screw on the empty top. To make Espresso
with the Neapolitan you put the device on the stove over a flame with the piece
filled with the water on the stove. The water heats, and when it comes to the
boil, you turn the flame off, flip the vessel over so the hot water is at the
top and will then drip down through the ground coffee to make the Espresso. The
Espresso is not as good as that you’d get at a caffe or Espresso Bar with a
large machine, but it’s good enough, and adding a little shot of Anisette is
never a bad thing, something my Uncle Frank always did. This is called a Caffe
Corretto, the act of adding a few drops of your desire liquor into your
espresso. You can add; Grappa, Sambucca, Brandy, Anisette, or other liquor to
make a caffe corretto. At Aunt Fran & Unlce Tony’s, it was always Anisette.
Basta.
Neapolitan is from Napoli, Italy. It was developed so Neapolitans (and all
Italians) could make Espresso in their homes. The Neapolitan is a two-piece
device whereby, you fill the bottom of the vessel with water, the ground
espresso goes in the middle and you screw on the empty top. To make Espresso
with the Neapolitan you put the device on the stove over a flame with the piece
filled with the water on the stove. The water heats, and when it comes to the
boil, you turn the flame off, flip the vessel over so the hot water is at the
top and will then drip down through the ground coffee to make the Espresso. The
Espresso is not as good as that you’d get at a caffe or Espresso Bar with a
large machine, but it’s good enough, and adding a little shot of Anisette is
never a bad thing, something my Uncle Frank always did. This is called a Caffe
Corretto, the act of adding a few drops of your desire liquor into your
espresso. You can add; Grappa, Sambucca, Brandy, Anisette, or other liquor to
make a caffe corretto. At Aunt Fran & Unlce Tony’s, it was always Anisette.
Basta.
My NAPOLITAN
I Bought in NAPOLI 1987
As a child it was always something to see, watching Aunt Fran or Aunt Helen go
through the pleasant little ritual of making Espresso in that curious looking
contraption, the Neapolitan. As I said, it always intrigued me, and when I took
my first trip to Italy and was in Napoli walking through a street market and
spotted a merchant selling Neapolitans and other kitchenware’s, I just had to get myself one, a Neapolitan of my own and from the great city it was invented in, Napoli. I also brought back some
beautiful ceramic plates from nearby Vietro sul Mare on the nearby Amalfi
coast, and I’ve been making Espresso with my Neapolitan (bought in Napoli), and
eating Spaghetti on those beautiful Amalfi Coast Plates from ever since, a joy,
and a way to bring Italy into your own American home. Doing so, brings back
beautiful memories of; Positano, The Amalfi Coast, Sicily, and the rest of
Italy. If you can’t be there (which is a shame), then bring Italy into your
home. And that is what we do, every time we sit down to a meal, a glass of
wine, or a simple little cup of Espresso, “we bring Italy home.”
through the pleasant little ritual of making Espresso in that curious looking
contraption, the Neapolitan. As I said, it always intrigued me, and when I took
my first trip to Italy and was in Napoli walking through a street market and
spotted a merchant selling Neapolitans and other kitchenware’s, I just had to get myself one, a Neapolitan of my own and from the great city it was invented in, Napoli. I also brought back some
beautiful ceramic plates from nearby Vietro sul Mare on the nearby Amalfi
coast, and I’ve been making Espresso with my Neapolitan (bought in Napoli), and
eating Spaghetti on those beautiful Amalfi Coast Plates from ever since, a joy,
and a way to bring Italy into your own American home. Doing so, brings back
beautiful memories of; Positano, The Amalfi Coast, Sicily, and the rest of
Italy. If you can’t be there (which is a shame), then bring Italy into your
home. And that is what we do, every time we sit down to a meal, a glass of
wine, or a simple little cup of Espresso, “we bring Italy home.”
ESPRESSO is Excerpted from SUNDAY SAUCE by Daniel Bellino Zwicke
SUNDAY SAUCE – When Italian-Americans Cook
Available in Paperback & Kindle on Amazon.com
Cannolis Were Always on The Table
And a Bottle of Anisette
SECRET ITALIAN RECIPES
A MOKA POT
For Making Espresso
Toto & Peppino
with a NAPOLITAN
in
The BAND of HONEST MEN 1956
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La Tavola is New York York Italian
The Food, People, Restaurants, Pork Stores, Butcher Shops, Bakeries, and Caffes of Italian-American New York .. Wonderful Recipes and Stories of Italian-American New Yorkers, their Food, Kitchens, and Feast of The Table “La Tavola”
The BEST of ITALIAN-AMERICA
Wow, what a wonderful book. If you love Italian Food and are in to the Italian-American lifestyle and its many fine rituals of kitchen and table then you’ll just love Daniel Bellino Zwicke’s “La Tavola.” The book is filled with many wonderful stories of Italian-America, like a chapter all about the famed Italian-American Sunday Ritual of The Sunday Sauce, aka “Gravy.” There’s a wonderful chapter on SINATRA, and a great one on Italian Wine. This book is filled with many great stories of Italian-America and all involved and through the stories, this book is almost like a guide book in the fact that there are so many facts peppered in the stories. Facts and info on the best Italian Restaurants, Caffes, Bakeries, Pizzerias, Pork Stores and such. The book has some wonderful recipes, like; how to make the Best Tomato Sauce, Pasta Fazool, Chicken Cacciatore, Sunday Sauce, Meatball Parm Sandwiches and all your Italian Favorites. It’s a book of Food, Friends, Family and Love. I highly recommend this one.
As Reviewed on AMAZON.com
TIP
Question : Where to get the Best Plat of SPAGHETTI MEATBALLS in New York
Answer : MONTE’S TRATTORIA on Macdougald Street in GREENWICH VILLAGE
TRATTORIA MONTE’S …. Greenwich Village New York
SPAGHETTI & MEATBALLLS
Sophia Loren
“Just Because” !!!
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Julia Roberts Eating Pizza
JULIA ROBERTS
“MANGIA la PIZZA”
Julia Roberts
EATING PIZZA
at PIZZERIA Da MICHLE
NAPOLI
EAT PRAY LOVE
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Lentil Soup Italian New Year
It is an Italian tradition to have Lentils for New Years .. In Italy, Lentils are eaten at New Years as a symbol of Good Luck and Prosperity for the year to come .. The Lentils are said to resemble tiny coins .. There are any number of lentil dishes customarily eaten by Italians during the New Year Celebration, including; Lentils with Cotecchino Sausage, Pasta con Lenticchie, and Zuppa di Lenticchie (Lentil Soup) .. Here is a recipe for Lentil Soup that can also be used to make the very popular Pasta Lenticchie, simply by draining some of the liquid from the soup and using the solid Lentils & Vegetables as the sauce the dresses the pasta along with a sprinkling of Olive Oil and grated cheese. Enjoy e Mangia Bene Sempre.
LENTIL SOUP
Lentil Soup is quite amazing. It’s inexpensive, highly nutritious, extremely and versatile. You can eat it just about any time of day; for Breakfast, Lunch, Dinner or anytime in-between. Me? I just love it! It’s my favorite soup and I make it all the time. Make a big batch and you’ll get numerous meals out of it. This recipe serves about 16. From this base soup, I eat it different ways at times. Sometimes I’ll cook up some small maccheroni, coat it with olive oil and butter and use a bit of the lentil soup as a sauce, sprinkling on grated cheese of course. Some times I’ll throw in a hard boiled egg that is cut in four, or I’ll throw in a bunch of frozen peas to the base soup.
These things you do after this soup has already been cooked and you’re heating up a bowl for quick tasty meal, it gives you variety. One thing you can do when you are making the soup from scratch, or even at a later time after the soup has been made, is put in some Sweet Italian Sausages. Yumm, that’s one great Italian meal, Zuppa di Lentichie con Salsice. I guarantee it just can’t be beat. Try it some time; you’ll be glad you do.
LENTIL SOUP RECIPE :
10 oz. dry lentils, 4 tablespoons olive oil
3 medium onions, diced. 3 cloves garlic, chopped
3 stalks celery, chopped. 3 carrots, diced large
1-1/2 cups plum tomatoes chopped
½ cup diced Ham, Bacon, or Pancetta
6 cups chicken broth, salt, and pepper to taste
Lentil Soup Preparation:
Sauté the bacon or pancetta and drain the oil off.
Add onions and garlic and sauté over a low flame for three minutes. Add carrots and cook 8 minutes longer.
Add tomatoes, chicken broth and lentils.
Bring to boil. Lower heat and simmer until the Lentils are tender. Tender yet a little firm, about 45 minutes.
Serve in soup bowls as is or you can add a little short pasta to each bowl. Drizzle extra virgin olive oil on top and pass around the Grated Parmigiano.
EXCERPTED From COOKING ITALIAN / GREATEST HITS COOKBOOK
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Old School Italian New York
FRANK SINATRA
Gone
CELEBRATING The 100 YEAR ANNIVERSARY of HIS BIRTH in 2015
Frank Sinatra Born 1915 in Hoboken, New Jersey
Frank Spent a Lot of Time in New York
PATSY’S
Sinatra’s Favorite Italian Restaurant
STILL HERE ! West 56th Street, New York, NY
ROCCO’S
THOMPSON STREET GREENWICH VILLAGE
GONE
Now It’s CARBONE
Inside the former Rocco’s
Now The Most Expensive Red Sauce Joint Around
It’s CARBONE
JOHN’S of 12th STREET
Since 1908
STILL HERE !!!
GINO’S
Above and Below
GONE !!!
A Waiter and the Famous Zebra Wallpaper at GINO’S
No Longer With Us
Frank Sinatra and Ava Gardner Dine at Patsy’s
Rafetto’s Past Shop, Greenwich Village New York
SINCE 1906
STILL GOING STRONG
CAFFE REGGIO
SINCE 1927
STILL GOING STRONG on MACDOUGAL STREET
GREENWICH VILLAGE NEW YORK
FERDINANDO’S SICILIAN SPECIALTIES
SINCE 1904
STILL With US on Union Street, Carroll gardens, Brooklyn, New York
“The Only Place left to get a good Vasteddi (Beef Spleen Sandwich) in NY
JOHN’S PIZZERIA
Bleecker Street greenwich Village, NEW YORK
SINCE 1927
STILL with US !!!!
Ferdinando’s Brooklyn
Get The VASTEDDI SANDWICH
PIEMONTE RAVIOLI
SINCE 1920
Grand Street LITTLE IATALY, NY NY
STILL with US !!!
Read About Italian-American New York
in Daniel Bellino’s Best Selling SUNDAY SAUCE
Recipes and Stories of Italian-American New York
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SOPHIA
“JUST BECAUSE”
New York Italian 