Best Lasagna Recipe Ever

 


LASAGNA CARNEVALE
LASAGNA CARENEVALE
BEST LASAGNA EVER !!!

POSITANO THe AMALFI COAST

COOKBOOK / TRAVEL GUIDE


RECIPE  LASAGNA CARNEVALE

And MUCH MORE …

Eating Like an Italian

 


A Typical Italian Fruiet & Vegetable Stand

Jesus & The Virgin Mary

Is this Fesh or What ?

Beautifully ripe Tomatoes

The freshest Mozzarella, Basil

And tasty Italian Bread

For BRUSCHETTA alla CAPRESE

RECIPES of NAPLES & The AMALFI COAST

ITALY


A perfectly simple Panino di MORTADELLA

“LOVE IT”


The Tastiest PORCHETTA

For the BEST SANDWICH EVER !


PROVALA

Make a sandwich with Sorpessata & Smoked Provala

Yumm !!!!

POSITANO The AMALFI COAST

COOKBOOK / TRAVEL GUIDE

RECIPES of NAPLES – POSITANO – CAPRI

The AMALFI COAST – ITALY
“GABAGOOL” !!!!




POLPETTE

“MEATBALLS”



PIZZA

The Legendary Dom DeMarco

BEST PIZZA EVER





PASTA


The TASTIEST DISH EVER !!!

PASTA BOLOGNESE

La VIGILIA

The FEAST of The 7 FISH

ITALIAN CHRISTAS

STUFFED CALAMARI & Other RECIPES


ITALIAN CHRISTMAS




Italian Wine Dinner / New York

 

Rocca Giovani – Nebbiolo D’Alba 2019

Zeni Amarone “Barriques” 2015



I recently attended an Italian Wine Dinner at the venerable 103 year old
Monte’s Trattoria in Greenwich Village, New York. The wine dinner was organized by Chef Pietro Mosconi, his sone Peter Mosconi (GM), and representatives of Moinsiuere Touton Wines of New York.

The dinner began with reception at the bar of Monte’s, as we sipped Prosecco (Villa Joland) and ate a tasty assortment of Chef Pietro Mosconi’s h’orduevures, which included : fresh Mozzarella wrapped with Prosciutto di Parma, roast Asparugus Parmigiano, Shrimp Oreganata, and tasty little Meatballs. The crowd, sipped their prosecco and nibbled on Chef Pietro’s little treats, and engaged in spirited conversation before heading to the upstairs dining room, to sit down to 4 courses of Chef Mosconi fare. 

Out came the first course of Baked Clams, Fried Calamari, and baked Eggplant. We were served 
Zeni Lugana to go with the antipasti. Lugana is a lovely white wine from Lake Garda, Italy. The wine zone of Lugana actually is in two regions of Italy, which include both the Veneto on the east side of the zone, and Lombardia to the west. This is a bit unusaual, as wine zone are generally in on region, not two. Lugana is one of the exceptions to the rule. Lugana wines are generally mineral driven, with taste of Green Olives, a tad of salt, pears, grapefruti and green apples. 

The Zeni Lugana lived up to general rules of this lovely wine, exhibiting good minerality, with faint saline notes, Peach and Pinapple fruits on the finsish. It was a good choose for the antipasti, going escpecially well with the Shrimp and Clams, and all items of this first course. 

For the next course, we were treated to some of Chef Pietro’s famous homemade pasta, which in this case was Tagliatelle with fresh shaved Black Truffles. Needless to say, the pasta was devine, and all present savored its sublime flavors of the fresh egg pasta, butter and Tartufo Nero (Black Truffles). The Tagliatelle con Tartufo was paired with a wonderful Nebbiolo from the Rocca Giovani Estate, of Monforte d’ Alba in Piemonte, a premier area for Nebbiolo and great Barolo wines. 

The Rocca Giovanni Nebbiolo was a great wine to pair with the Chef’s Truffle Pasta, as any Nebbiolo based wines, such as; Barolo, Barbaresco, or Nebbiolo D’ Alba such as this wine, Nebbiolo with Truffles (Tartufi) is one of the World’s Greatest of all food and wine pairings, and this was no exception. The Rocca Giovanni Nebbiolo was a a textbook Nebbiolo D’Alba, with a good stron g rubby color, smelling of Violets and Rasberries, and a hint of spice on the nose. The fragrance was quite lovely. In the mouth, the wine was full of Dark Cherry and Strawberry flavors, with a tad of Licorice and other faint spices. This was a classicly made Nebbiolo D’Alba, that made a perfect accompaniment to the Truffles and fresh pasta. “So, good. Thanks Chef Pietro.”

After our tasty truffle pasta with Nebbiolo, we relaxed for a few minutes, chatting about the dinner, the food and wines, and whatever other conversation were occuring around the room.

For the main course, their was a choice of either broiled Salmon, or Chef Pietros famous Braised Short Ribs of Beef with polenta. Now I can not figure for the life of me, why would anyone choose Salmon over the chef’s awesome braised Short Ribs, especially when Amarone was to be served with the main course. “OK, I get it. Yes, I realize there are people who don’t eat meat, thus opting for the salmon. Sorry guys, your loss.” As for me, you know I ordered the Short Ribs. 

And so, a little while after finishing our pasta course, out came the main (secondo) and a gorgeous plate of braised Short Ribs of Beef, with sof polenta was set down in front of me. The wine guys had already poured Amarone into my previously empty wine glass, and it was “Let the games begin.” Yes, they had already begun almost two hours ago, but hey, here I was with my Chef Mosconi made Short Ribs and a glass of Amarone.

Well, I already knew how amazingly succulent and tasty Short Ribs of Beef cooked by Chef Pietro Mosconi are. I have had them dozens of times, and they are without question, one of my favorite things to eat in this whole wide World. And I’ve eaten at all of the great restaurants in the World, including in : Paris, Rome, Venice, New York, Florence, Hong Kong, Bangkok, Saigon, Verona, Havana, San Francisco, New Orleans, and? Need I go on. No, It’s quite hard to think of anything tastier than these tasty Braised Short Ribs. Well, Foe Gras at Polidor, maybe? I don’t know? Kind of close, but I’m goign to have to give the Short Ribs a slight edge. 

Now, I’m eating the Short Ribs, and so you know, just how amazingly great they are? As great as anything could possibly be. Now how about the wine werved with them? The Amarone from the House of Zeni, Bardolino, Italy, on the shores of Lake Garda. Thsi wine is Zeni Amarone “Barriques” 2015 … And what an Amrone it is. From the very first sip, this wine blew my mind. It was phenonminal, and one of the best Amarones I have ever had, including the one that I hold as the greatest Amarone I ever drank, which would be the Zenato Amarone Reserva 1981 vintage that I drank in 2005, when that wine was 24 years old, and perfectly cellared in the cellars of Barbetta Ristorante on 46th Street in New York, NY … 

Now that wine was much older, and you have a different experience with an older aged wine, than with a wine much younger. But all I can say, is that the Zeni Amarone 2015 was a wine that is in perfect balance, super tasty, and a absolute pleasure to drink. “I loved it.”

Now if you know me, you will know that if I say things like, “the wine was perfectly balanced, tasty, and that I loved it.” you will know that the wine in question is a wine that is just about a perfect wine, and I don’t need to go into a bunch blibber blabber, in describing the wine. But in addition to saying it was in perfect balance and that I loved it, I will tell you that it was full of wonderful black fruit taste, with hints of exotic spice, and Desert Dates notes. This wine was a gem, and I can’t wit until I drink it again.

After all that, I’m starting to fade. Chef Pietro treated as to a tasty poached pear with Mint Zabiglione Sauce for dessert. This lovely dessert was paired with a Moscato d’ Asti Santo Stefano 2020 from Ceretto. The Moscato was quite nice, with good acidity to balance the sweetness, and tasty peach and appricot flavors that dominated its wonderful flavor profile. And yes, it paired perfectly with the Poached Pear Zabiglione dessert from Chef Pietro. 

So, the dinner was quite wonderful. A great menu from Chef Mosconi, wonderful wines from 
M. Touton Wines of New York, good friends and conversation in one of the great Italian Restaurants of New York, the 103 year old and still going strong, Monte’s Trattoria, headed by Chef Pietro Mosconi and his son Peter. Thanks guys. We loved it.





… Daniel Bellino Zwicke, October 23, 2021

NYC







Zeni LUGANA Vigna Alte


2020



Gaetano Zeni, referred to as Nino by everyone, was the real innovator of the modern era of the winery: a number of small and big changes initiated by him lifted the winery to its level of today. It was Nino who decided to move the production in the 1950s from the small winery in the historic centre of Bardolino to its present location,with more space and improved practicality, in the hills above the village with a spectacular view of Lake Garda. In the new winery he also decided to establish the wine museum to promote the culture and the story of wine growing and wine making. The philosophy of the winery, which was implemented by Gaetano Zeni, is pursued today with the same enthusiasm and dedication by his children Fausto, Elena and Federica and includes in particular the meticulous selection of both vineyards and grapes. The separate vinification of the grapes from the different wine areas is today still one of the fundamentals of the winery, giving the wines local character and high quality. The continuous improvement both in the production processes and in the winery’s management enabled the winery to obtain the UNI EN ISO 9001:2000 quality certification.











Ceretto Moscato di Asti “Santo Stefano” 2020






POSITANO The AMALFI COAST

COOKBOOK / TRAVEL GUIDE






Brooklyn’s Best Italian

 

DiFARA PIZZA

.

9f49b-screen2bshot2b2016-09-172bat2b2-55-152bpm

PIZZA MAESTRO

The Great DOM DeMARCO

This without Question “The BEST PIZZA in NEW YORK”

screen-shot-2016-12-07-at-11-59-27-am

Ferdinanda’s Foccaceria

GET the “VESTEDDI”

screen-shot-2016-12-07-at-12-29-39-pm

It’S THE BEST in THE CITY

SICILIAN VESTEDDI SANDWICH

with CAZZILLI (Potato Croquetts) in Background

zzzzCourtStPASTRY

COURT STREET ITALIAN PASTRY SHOP

Screen Shot 2016-12-07 at 12.31.02 PM.png

Gaspar with His Fresh Baked SFOGLIATELLE

COURT PASTRY SHOP

Screen Shot 2016-12-07 at 12.39.25 PM.png

Mazzola’s Italian Pastries

Carroll Gardens Brooklyn NEW YORK

screen-shot-2016-12-07-at-12-41-27-pm

.

.f0f61-screen2bshot2b2015-06-222bat2b1-31-372bpm

.

RECIPES FROM MY SICILIAN NONNA

screen-shot-2016-12-07-at-12-40-44-pm

SAINT JOSEPH’S DAY SFINCI

Court Street Pastry Shop

.

screen-shot-2016-12-07-at-12-32-17-pm

The Boys at ESPOSITO’S PORK STORE

SAUSAGES The SPECIALTY

Screen Shot 2016-12-07 at 4.34.28 PM.png

.

.

Screen Shot 2016-12-07 at 12.04.22 PM.png

FRANKIE’S SPUNTINO

Court Street

.

.

44e2a-screen2bshot2b2015-10-222bat2b2-35-572bpm

THE FEAST of THE 7 FISH

ITALIAN CHRISTMAS

.

.

.05ee3-sunday-sauce-cv-art

screen-shot-2016-12-07-at-4-39-14-pm

CAPUTO’S BAKE SHOP

ITALIAN BREAD & PASTRIES

Screen Shot 2016-12-07 at 4.44.26 PM.png

CAPUTO’S Famous LARD BREAD

Baked with GEONO SALAMI

AGED PROVOLONE & BLACK PEPPER

.

Marianra Sauce

MARINARA

What is Marinara Sauce? That’s a good one. And I can tell you there is no one single definitive answer. Doesn’t exists, unlike, Amatriciana or Bolognese Sauce, which both can have variations, they are still both pretty defined and the variations come after what defines a Bolognese or Amatriciana Sauce.

   Well, one thing that a Marinara Sauce is, it’s a Tomato Sauce, a type of Tomato Sauce and a Marinara Sauce will vary according to who makes it. 

     Italians (in Italy) refer to Marinara not as a Sauce but in association with a recipe as in Spaghetti al Marinara, this translates to Mariner’s Spaghetti or in the style of the mariner, or “Sailor,” and is of Southern Italy and Naples in particular. Southern Italian Spaghetti al Marinara does not contain any Seafood as some might think, and the name leads to imply.  

     Folklore has it that, Italian Sailors developed Marinara Sauce to cook on ships, as the high-acid content in tomatoes helped to preserve it well. Another theory is that the wives of Neapolitan Sailors cooked Spaghetti al Marinara for their husbands when they returned from sea.

     So what is Marinara Sauce? Renowned Cook-book author and Restaurateur Lidia Bastianich says of marinara sauce, “The difference between marinara sauce and tomato sauce is this: Marinara is a quick sauce, seasoned only with garlic, pepper, and, if you like, basil or oregano. The pieces of tomato are left chunky, and the texture of the finished sauce is fairly loose. Tomato sauce, on the other hand, is a more complex affair, starting with puréed tomatoes and seasoned with onion, carrot, celery, and bay leaf, and left to simmer until thickened and rich in flavor.” This is Lidia’s version, but you’ll see the one most often made in Italian Restaurants differ a bit from Lidia’s.

Marinara Sauce is widely used in Italian-American Cuisine, and the sauce can vary from person to person and, cook-to-cook, chef-to-chef, restaurant to restaurant, “there is no one single exacting specific recipe, but all usually have Olive Oil, Garlic, Tomato, Pepperoncino, and Basil and or Oregano. Oregano seems to be the biggest single factor in what a Marinara Sauce actually is, as many versions of Marinara Sauce seem to have Oregano included in it, which is not usually present in true Italian (of and from Italy) Tomato Sauce, or Sugo al Pomodoro. One other factor, is that Marinara Sauce is cooked quickly, in about 10-15 minutes as opposed to 45 minutes or longer for regular Tomato Sauce. 

     OK, now, my Marinara Sauce, what I think it is, and how I make it. It’s also how, not everyone but many others make it as well. Remember, I am of Italian-American ancestry; I cooked professionally for 20 years, in French, then Italian Restaurants. To me, the way I was taught and what I think is the best tasting Marinara Sauce of all, is as follows. To make Marinara Sauce, I already have my base, regular Tomato Sauce that I have made previously. When I was cooking in a restaurant and someone wanted Marinara Sauce, this is the one we made. We’d use about a cup and a half of our regular tomato sauce that was always on hand. When we got an order for Spaghetti Marinara, we’d put some Olive Oil and a single serving pan. Heat it, adding a good amount of chopped fresh Garlic. Cook the garlic, add a bit of Pepperoncino (Red Pepper Flakes) and a little dried Oregano. This was our flavoring base, and would considerably add much flavor to the base Tomato Sauce, making for an extremely tasty Marinara. Once the garlic has cooked to where it just starts to brown a bit, you add the Tomato Sauce and heat through. Once your spaghetti has finished cooking, you drain it, drop it in the pan with your Marinara Sauce, adding a bit of the pasta cooking water, toss the pasta, mix and serve. Voila, Spaghetti Marinara, my version and the one most accepted as Marinara when ordered at an Italian Restaurant in New York. Though there are others, this is not the defining Marinara Sauce Recipe, but I believe the one most widely used, and no matter, I can tell you it’s dam tasty and, I always get raves whenever I make it.

     So in the end, what is marinara? As I’ve said there is no one right singular answer, or description. But if you ask me and most any renowned Italian-American home cook or respected cooks and chefs in New York Italian Restaurants, they’ll tell you the one I describe as what I call Marinara Sauce is the one most excepted. Marinara Sauce is Tomato Sauce that has already been made, then it’s reheated and cooked in a pan that has a highly flavorful base of olive oil cooked while a good amount of garlic and a few flakes of Pepperoncini (Red Pepper flakes), add already cooked cooled tomato sauce to the pan with the garlic and olive oil, and possibly oregano, heat this and you have Marinara Sauce! Basta!

Homemeade Marinara Sauce

MARINARA SAUCE RECIPE

Ingredients:

 

1 & ½ cups Home-Made Tomato Sauce

5 tablespoons olive oil

1 or 2 cloves Garlic, peeled and chopped fine

Pepperoncino (Red Pepper flakes), 1/8 of a teaspoon

Oregano is “Optional” ¼ to ½ teaspoon if you use it

 

  1. Heat olive oil with garlic over medium flame for 2 minutes.

 2.  Add Pepperoncino and Oregano if you are using it and cook 1 minute.

 3. Add homemade Sugo di Pomodoro (Tomato Sauce)

that you cooked previously. Cook over medium heat for 3-4 minutes.

 NOTE: This is enough Marinara Sauce for one portion of Marinara Sauce. To make for 4 people, increase ingredients by 4 times or whatever amount of servings you’d like.

EXCERPTED From SUNDAY SAUCE  by Daniel Bellino-Zwicke

a17a5-sundaysauce-small-new-cvr

Marinara Sauce Recipe in Sunday Sauce

by Daniel Bellino Zwicke

Learn How to Make SUNDAY SAUCE alla CLEMENZA

SECRET ITALIAN RECIPES

1657e-segret-small

SEGRETO ITALIANO

by Daniel Bellino Zwicke

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

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



VESUVIO
Prince Street
Soho, New York

photo Daniel Bellino-Zwicke


NEWPORT STEAKS
Chianti, Barolo, Brunello
and
Newport Steaks
in
Greewnich Village
New York


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


For The WORLD’S BEST ITALIAN
SUNDAY SAUCE GRAVY
Click Above !!!

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













How to Make Italian Sunday Gravy

CLEMENZA TEACHES MICHAEL
How To Make SUNDAY SAUCE
“GRAVY”

Richard Castellano & Al Pacino
In
Francis Ford Coppola ‘s THE GODFATHER



 Watch Author Daniel Bellino Making SUNDAY SAUCE

DANIEL Buys His SAUSAGES, BRACIOLE,
GROUND MEATS, TOMATOES,
and OLIVE OIL at FAICCO’S PORK STORE
On BLEECKER STREET
In GREENWICH VILLAGE, NEW YORK
THE INGREDIENST For THE “GRAVY
aka
SUNDAY SAUCE


BROWNING The BRACOLE


SIMMERING 
The “SAUCE”



“WHEN COOKING”

“DON’T FORGET To PLAY SINATRA”

And During DINNER

“MANGIA BENE” !!!




Spaghetti Sauce alla Sinatra

FRANK SINATRA
 
 
SUNDAY GRAVY alla SINATRA
    As a boy and young man, Dolly Sinatra would often make Frankie Spaghetti & Meatballs, which Frank loved all his life, from his Mom and at his favorite restaurant “Patsy’s” on West 56th
Street in New York.
    Frank also liked Maccheroni with Sausage & Meatballs , otherwise known as Sunday Sauce or simply “Gravy” with Sausage & Meatballs.
MAKING SUNDAY GRAVY alla SINATRA
To make “Sunday Gravy alla Sinatra,” simply make the above recipe for Spaghetti
& Meatballs. Cook and brown 1 ½ pounds of Italian Sweet Sausages, and after
you have completed step # 5 in previous recipe, add the browned Sausages and
continue cooking and following the above recipe. After you have simmered the
tomatoes and sausages for 1 – 1/4 hours, you will brown the meatballs and add
to “Sauce.” Continue cooking another 35 minutes, on the lowest simmer, and
“Voila,” you’ll end up with Sunday Sauce Gravy alla Sinatra, “Just the way
Frank liked it!”
PS .. For the most authentic version of the way Frank ate Sunday Sauce Gravy, use Ronzoni brand Spaghetti or Rigatoni pasta, and don’t forget to have some Frank Sinatra records playing as you make the Meatballs & Gravy and when you are eating as well. And it is definitely to have Dean Martin, Tony Bennett and Jerry Vale playing as well, but Sinatra is a must. Bon Appetito!
 
 
EXCERPTED From SUNDAY SAUCE by Daniel Bellino-Zwicke
 
See SUNDAY SAUCE For Complete Recipe … SUNDAY SAUCE – When Italian-Americans Cook
is Available in Paperback & Kindle on AMAZON.com
7d267-screen2bshot2b2016-08-042bat2b8-00-442bpm
 
 
 
 
Frank Sinatra & Ava Gardner
 
MANGIA BENE !
.
34138-screen2bshot2b2015-06-222bat2b1-31-372bpm
RECIPES FROM MY SICILIAN GRANDMOTHER
Author Daniel Bellino and Frank Sinatra’s Families are both
from the Town of LECARA FRIDDI in SICILY
.
b2a82-screen2bshot2b2015-06-302bat2b11-35-172bpm 
SICILIAN RICE BALLS
Recipe in Grandma Bellino’s Italian Cookbook
Just Like FRANK & DANIEL Had
.