Stanley Tucci 6 Favorite Italian Pasta Recipes

 
 
Stanley Tucci “BIG NIGHT”
 
The TIMPANO
 

# 3 Rigatoni Amatriciana
 
PASTA AMATRICIANA
 
1¼ pounds rigatoni pasta (or bucatini)
120g / 4½ oz guanciale (cured pork jowl)
6-7 San Marzano tomatoes
100g / 3½ oz grated pecorino romano cheese
½ glass dry white wine
1 tablespoon extra virgin olive oil
Salt
Black pepper
 
PREPARATION : 
Fill a large pot with water, add salt and bring it to the boil.
In the meantime, heat the extra virgin olive oil in a frying pan. Chop the guanciale into thick strips, add it to the an and cook until crispy. Add the white wine, cook for a minute to reduce, then remove the guanciale from the pan with a slotted spoon and set aside.
Add six or seven San Marzano tomatoes to the pan with the remaining oil and fat from the guanciale. Use a wooden spoon to flatten the tomatoes and simmer for a few minutes.
Cook the rigatoni in the pot of boiling water until al dente, add the crispy guanciale back into the pan of tomatoes then drain the pasta and add it to the sauce.
Toss everything together well then divide into portions and serve with a sprinkle of grated pecorino and a crack of freshly ground black pepper.
 
 
The WORLD’S TASTIEST RECIPE ?
RAGU BOLOGNESE
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# 1 FAVORITE PASTA RECIPE EVER !
PASTA BOLOGNESE
BEST RECIPE EVER !!!
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The WORLDS TASTIEST RECIPE
RAGU BOLOGNESE
by Daniel Bellino Zwicke
aka “Danny Bolognese”
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Spaghetti Nerano alla Bellino
Honorable Mention
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SPAGHETTI NERANO – Recipe

Spaghetti is one of the most famous dishes of the Amalfi Coast. The dish comes from the town of Nerano on the coast of the Sorrento Peninsula just across from Capri. The dish was created by Maria Grazia at her trattoria in Nerano. The primary ingredient of the dish is Zucchini with Povola or Caciocavallo Cheese grated into the pasta. Many restaurants on the Amalfi Coast and Capri serve this dish, and most locals know how to make it, and cook it at home, especially if they happen to have a little garden growing Zucchini, Tomatoes, and other vegetables. It’s easy to make and soul satisfying. If you’ve been to the area you may have already eaten it, and so know you can make it back home. Enjoy.

Ingredients :

3 medium sized Zucchini, washed

4 tablespoons Olive Oil

1 tablespoon Butter

3 cloves Garlic, peeled and cut in half

¼ cup fresh Basil, washed and leaves torn in half

¾  cup of grated Caciocavallo Cheese

1 pound imported Italian Spaghetti

Sea Salt and ground Black Pepper

Slice the Zucchini into ⅛” rounds.

Fill a large pot ¾ full of water, with 2 tablespoons salt and bring to the boil.

Place the Olive Oil  in  a large frying pan, and turn heat to a medium flame. Add the Zucchini and start to cool. Sprinkle the zucchini with about ½ teaspoon each of salt and Black Pepper. Add the butter and garlic and cook the zucchini for 4-5 minutes on medium heat.

Add about a ¼ of the pasta cooking water to the pan with the zucchini, turn the heat to low and cook for about 6 minutes on low heat. Stir the zucchini with a wooden spoon as it is cooking.

Put the spaghetti into the rapidly boiling water and cook according to the directions on the package and the spaghetti is al dente (slightly firm to the bite) usually about 10-11 minutes.

After the zucchini has cooked for a total of about 11 minutes. Turn the heat off. add the Basil and stir. Taste 1 piece of zucchini for seasoning to see if you want to add any more salt or pepper.

When the spaghetti is cooked, turn the heat off and drain the spaghetti into a colander, reserving ¼ cup of the pasta cooking water in case you need to add to the sauce.

Return the spaghetti to the put that it cooked in. Add all zucchini and all the juices from the pan in the pot with the spaghetti and stir.

Add half of the grated Caciocavallo cheese and stir. The consistency should be just slightly loose. If it is too tight, add a little pasta cooking water and stir. 

Plate the spaghetti on 4 plates, giving each person an even amount of zucchini. Drizzle a little olive oil over each plate and serve.

Note :  It’s best to make the dish with Caciocavallo Cheese, but if you can’t find, a combination of half grated Pecorino and half of Parmigiano Reggiano is a good substitute, or just Parmigano or Pecorino on their own.

Note II : Once you know how to make Spaghetti Nerano, you can make little variations, simply by adding one other ingredient that marries well with the dish. A great addition to this dish is to make Spaghetti Nerano just as above, and to add 4 or 5 pieces of sauteed shrimp on to each plate. Just have the shrimp ready and cook them in a little olive oil, seasoned with salt & pepper, and cooked for about 2 minutes on each side. Turn the heat off and add 4 or 5 pieces of shrimp to the plate with the Spaghetti Nerano and enjoy.

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This Recipe complements of Best Selling Italian Cookbook AUthor DBZ from his latest book

POSITANO The AMALFI COAST COOKBOOK & TRAVEL

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POSITANO
The AMALFI COAST
COOKBOOK / TRAVEL GUIDE
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“DON’T SPILL The SAUCE on YOUR SHIRT”
Screenshot 2022-06-13 8.33.28 PM
SUNDAY SAUCE 
by Bellino
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# 2  SPAGHETTI CARBONARA
WATCH SPAGHETTI CARBONARA 
SPAGHETTI VONGOLE
# 4 FAVORITE ITALIAN PASTA DISH
“SPAGHETTI with CLAM SAUCE”
RECIPE Courtesy of BEST SELLING ITALIAN COOKBOOK AUTHOR
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Spaghetti Vongole at Da MARINO
NAPLES, ITALY
Cookbook Author Daniel Bellino Zwicke says that this is the single best plate of
Spaghetti Vongole he has ever had in his life, and he has had many. He took this picture of
his plate of Spaghetti Vongole at Ristorante / Pizzeria Da Marino in Naples one day. Daniel says that it was one of the most memorable meals of his life, “I Loved it,” he said. He had a Insalata Frutta di Mare ( recipe ) for antipasto, which he said was as good as can be.
Daniel says that he was just planning on a plate of Spaghetti Vongole and a stater, but when he saw the pizzas coming from the oven and how good they looking, he couldn’t resist. He ordered a 
Pizza con Salame thinking he would eat just half. “It was so good, I ate the whole thing. One of the best pizzas I’ve ever had in my entire life, and much better than ones I’ve had at Da Mateo and other much more famous Pizzerias of Napoli,” stated Daniel.
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RECIPE – SPAGHETTI VONGOLE

1 lb. Imported Italian Spaghetti (or Linguine)

1 pound Cockles or Manila Clams

18 Littleneck Clams

12 tablespoons Olive Oil

4 cloves Garlic, peeled. Cut 3 cloves into thin slivers, keep one garlic clove whole.

1/8 teaspoon Red Pepper Flakes

12 Cherry Tomatoes, cut in half

Salt & Black Pepper

4 tablespoons chopped fresh Parsley

¼ cup Water

Place Littleneck clams in a medium size pot with a lid. Add Water and clams with 1 whole garlic clove, cover pot. Turn heat up to high and cook clams until they just open. Turn flame off. Remove clams from pot and reserve the cooking liquid.

Put a large pot of water on stove and bring to boil for cooking the pasta. Add Spaghetti or Linguine to pot of rapidly boiling water with salt and cook according to directions on package.

Sauté Garlic in Olive Oil in a large sauté pan over medium until garlic just starts to brown, lower heat to low and add Red Pepper. Cook 1 Minute.

Add Cherry Tomatoes and cook over medium heat for 2 minutes.

Add Cockles (or Manila Clams) to pan with garlic and olive oil. Add cooking liquid from larger Cherry Stone Clams to pan. Put cover on pan and turn heat to high, and cook until the Cockles (clams) just open.

Remove cooked Cherrystones from shells and chop each clam into about 6 pieces or so. Add the Chopped Cherrystone Clams and Parsley to pan with Cockles. When pasta is done cooking, drain it and add to pan with clams. Using a pair of tongs, mix pasta with clams, and cooking liquid.

Divide Pasta into 4 to 6 equal portions on plates or pasta bowls. Divide all cooking liquid and Clams over each portion of pasta on the plates. Sprinkle on some more Olive Oil once Pasta is plated. Enjoy.

RECIPE excerpted from POSITANO The AMALFI COAST COOKBOOK / TRAVEL , courtesy of author Daniel Bellino Zwicke ….

# 5 – SPAGHETTI POMODORO

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SPAGHETTI POMODORO
TOMATO SAUCE RECIPE



FAVORITE ITALIAN PASTA RECIPES

# 6 PASTA al NORMA

From SICILY

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Ingredients SPAGHETTI al NORMA
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GRANDMA BELLINO’S COOKBOOK
CAPONATA – MEATBALLS 
SOUPS – PASTA
PASTA al NORMA
And More …
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“USE The BEST TOMATOES” 
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Advertisement

Amalfi Coast Lemon Cookie Recipe

 
 
AMALFI COAST LEMONS
 
MINORI, ITALY

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ITALIAN LEMON COOKIES
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Italian Lemon Cookies

I love lemon desserts. The bright, citrus flavor just makes my whole day better and lights up my mood. I’ve seen lemon desserts done in magically delicious ways and I’ve seen them leave me puckering so hard I thought my face would stay that way. This lemon drop cookie recipe is the former. Sweet lemon glaze coats and not too sweet biscuit-like cookie for a perfectly balanced bite of citrus you’ll crave!

COOKIE RECIPE

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup sugar
  • ¼ cup unsalted butter at room temperature
  • 1 egg
  • ¼ teaspoon vanilla
  • 2 tablespoons lemon juice (1 to 2 lemons)
  • 1 tablespoon lemon zest (1 lemon)
  • ⅓ cup milk

GLAZE

  • 1 ½ cups powdered sugar
  • 2 tablespoons unsalted butter at room temperature
  • 1 ½ tablespoons milk
  • 1 tablespoon lemon juice (1/2 lemon)
  • ½ tablespoon lemon zest (1/2 lemon)

INSTRUCTIONS

COOKIES

  • Heat oven to 375 degrees F.
  • Combine flour, baking powder, and salt in a medium mixing bowl. Set aside.
  • In a large mixing bowl, beat together the butter and sugar for 1 minute or until pale and fluffy.
  • Add the egg and vanilla to the butter mixture. Beat until combined and smooth, scraping the sides of the bowl as needed. Add the lemon juice and lemon zest and mix to combine.
  • Add half of the flour mixture to the butter mixture and mix until just incorporated. Add the milk and mix to combine. Add the remaining flour mixture and mix until completely incorporated. The dough should be the consistency of a very thick, sticky cake batter.
  • Use a small cookie scoop (about 1 tablespoon) to portion the cookie dough onto parchment paper or silicone mat lined cookie sheets.
  • Bake for 11-13 minute, or until the bottom edges are golden brown.
  • Carefully remove from the oven. Transfer the cookies to a wire rack to cool completely.

GLAZE

  • In a medium mixing bowl, beat together the powdered sugar, butter, milk, lemon juice, and lemon zest until smooth.
  • Place the wire racks (with the cookies one them) over some foil or over a baking sheet.
  • Use a spoon to top each cookie with a heaping teaspoon of frosting. Use the back of your spoon to spread the glaze all over the cookie. Return the cookie to the wire rack and let the frosting finish coating the cookies. Let set until the glaze firms up a little, about 15-20 minutes. (The glaze will not set up completely, but will stop dripping down the cookie.)
  • Serve immediately or store in an airtight container until ready to serve.

NOTES

  • If you glaze looks too thin, you can add more powdered sugar a tablespoon or two at a time. If it looks too thick, add milk a teaspoon or two at a time until your desired consistency is reached. This is a glaze, not a frosting, it should be on the runny side.
  • You can add more lemon juice and zest to the glaze if you prefer a stronger lemon flavor.
  • If you like, you can drizzle or spoon the glaze over the cookies while they’re sitting on a wire rack. I usually dip the tops and put them back on the baking sheet to set up.

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POSITANO The AMALFI COAST
TRAVEL GUIDE – COOKBOOK
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HOTELS NAPLES – SORRENTO
POSITANO CAPRI ITALY
The AMALFI COAST
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Italian Chicken Cacciatore Recipe

 

POLLO alla CACCITORE

An ITALIA-AMERICAN FAVORITE

Pollo alla Cacciatore is quite popular all over Italy, from Piedmonte in the North West of Italy, down to Campania and Naples, and even into Sicily. The dish is especially popular in Tuscan and the Umbria region of Central Italy. Chicken Cacciatore is hugely popular with the Italian-American Enclave, as it is tasty, easy to prpepare, and has inexpensive ingredients, and the dish holds well when left in the refrigerator and is reheated for multiple meals. This being said, you can make larger batches by doubling and even tripling the following recipe.

There is no one sigle recipe for Pollo Cacciatore which means hunters chicken. The dish was originally made by hunters, using rabbits, which you can subsitute one or two rabbits for the chicken in the recipe that follows. 

As the original dish was made by hunter, who besided shooting rabbits and other wild game, and also coming across wild mushrooms in the woods, the hunters made their Cacciatore with Muschrroms. If you don’t like msuhrooms, as many people do not, they may be omitted from the recipe. If you don’t like Peppers, you can omit them as well, as long as you have the base sauce recipe, of the tomatoes and wine, and the aromatic vegetables, especially the garlic, and onoins. You can also add Olives to the dish, if you so choose. Experiment, and make the recipe you own., just Enjoy.




Italian POLLO alla CACCIATORE – Recipe


INGREDIENTS :


  • 2 pounds Chicken Thighs
  • 1 pound of Whole San Marzano Tomatoes (crushed)
  • One carrot
  • One garlic clove
  • 1/2 cup Red Wine
  • One celery stalk
  • Salt to taste
  • A sprig of rosemary
  • Pepper to taste
  • 12 ounces Mushrooms (washed and sliced)
  • 1 Sweet Red Bell Pepper, cored and sliced
  • I large Onion, peeled and diced
  • 2 bay leaves
  • Italian Olive Oil

Wash the carrot and celery under running water and chop them coarsely.

Pat dry the Chicken with paper towels. Season both sides of the chicken with Salt & Black Ground Pepper.

Take a frying pan and put the olive oil in it and heat it well.

Add the Chicken to pan with the olive oil and cook on medium heat, until the chicken is nicely browned on all sides, cooking over medium heat for 4-5 minutes on each side.

Remove the Chciken from the pan, and set aside on a plate to rest.

Add the Red Bell Peppers and cook on low heat for 6 minutes.

Add the Mushrooms to pan, and add the Salt & Black Pepper to the peppers and mushrooms. Cook on medium heat for 5 minutes. 

Add th onion and cook on low heat for 3 minutes.

Then add the chopped garlic and the bay leaves. Cook on low heat for 3 minutes.

Add the chicken back to the pan. Turn heat on high.

Add the Red Wine to pan and cook on jigh heat until the wine is reduced by half its original volume. About 4-5 minutes.

Add the Tomatoes, Carrots, and Celery to the pan.

Turn heat to high and cook until the contents strarts to bubble and boil.

Turn the heat to a low simmer, and let everything cook until the chicken is tender.
About 25 minutes.

Turn the jheat off and let the Chicken rest.

Serve 3 pieces of Chicken with the vegetables and sauce to each person. 

You can serve this with boiled or raost potatoes, or over any pasta or egg noodles that you choose.

Enjoy !!!





FAVORITE ITALIAN DISHES

And SECRET RECIPES

SOUPS PASTA LASAGNA

CHICKEN CACCIATORE

And MUCH More …


Best Italian Christmas Cookbook for The Feast of The Seven Fish

 

The BEST ITALIAN COOKBOOK

For The ITALIAN CHRISTMAS

FEAST of The SEVEN FISHES

For CHRISTMAS 2022

mrnewyorkny_5THE FEAST of THE 7 FISH

THE FEAST of THE 7 FISH

by Daniel Bellino-Zwicke



La VIGILIA   

The Feast of The 7 Fish

    My Aunt Helen used to make the famous Italian Christmas Eve Dinner, “The Feast of 7 Fishes,” The 7 Fish of the Seven Sacraments. I know she made it because I used to hear her talking about it when I was a little kid. Although I shared many wonderful meals with my dear Aunt Helen, I never had the pleasure of having the famous Christmas Eve Dinner “La Vigilia” Feast of Seven Fish with her. We always had Christmas Eve dinner with the immediate family and Aunt Helen had the Christmas Eve with her brother and sister and other family members. Aunt Helen was born in Salerno, Italy and was my Uncle Franks (1 of my Mother’s 3 brothers) better half. So for our Christmas Dinner my mother would make an Antipasto of Salami, Provolone, Peppers, and Olives, followed by Baked Ziti and a Baked Ham studded with cloves and Pineapple rings.

The first time I ever had the mystical dinner was about 12 years ago with my cousin Joe, his family and my girlfriend Duyen. 


We had been talking about this famous Italian Feast a few weeks previous, and were thinking of making it. Joe told me he wanted to have the Christmas Eve Meal of The Feast of The 7 Fishes, known in Italy as La Viglia (The Vigil) or “La Festa Dei Sette Pesci,” which is also known in Italian-America as The Feast of The 7 Fish, that signify the 7 Sacraments. Now, how’s all that for a mouthful?

 


This Dinner, La Viglia originated in Southern Italy, especially in and around the environs of Napoli. The Feast of The 7 Fish is a Southern Italian tradition that does not exist in the rest of Italy, it is of the South. La Viglia, or “The Feast of the Seven Fishes” as it is known to Italian-Americans commemorates the waiting (Vigil) of the Baby Jesus to be Born at Midnight and the Seven Fish represent the Seven Sacraments of the Roman Catholic Church. Some also believe that the Seven Fish might signify the 7 Days of Creation, or The Seven Deadly Sins, but most believe the 7 Fish pertain to the Seven Sacraments.

 So Joe asked me if I wanted to make this festive and all important dinner, to perform the ceremony. He didn’t need to ask twice. I had never made it before and was dying to do so. For a long time I had yearned to partake in this celebrated old Southern Italian Ritual, and this was my chance. Naturally I was excited, so was Joe. 


The anticipation of the Great Feast to come was of happy expectations and excitement.

 And what for the menu? I know Aunt Helen made Bacala, Shrimp Oreganata, Mussels, Baked Clams, Calamari, Octopus, and eel, all much Loved Southern Italian (especially Napoli and Sicily) Creatures of the Sea. We decided which fish we wanted and how to cook each one. Much thought and planning went into the menu and its execution. Joe wanted; Langoustines, Lobster, and Bacala. Alexandra asked if I would make Stuffed Calamari. We also decided on Shrimp Cocktail, Baked Clams Oreganata, and Cozze al Posillipo. The menu was set. Duyen helped me with the Calamari which we stuffed with Shrimp, parsley, breadcrumbs, and Peas. We braised the Calamari with tomato, White Wine, and herbs, and if I must say so myself, the Calamari came out superbly. The Stuffed Calamari were a lot of work to make, but well worth the effort as they were a huge hit with all. The Macari boys, Joey, Edward, and Tommy, as well as sister Gabriella, Alex, Joe, Duyen, Jose and Sergio from Barcelona were all in attendance.

 The Mussels Posillipo were cooked with garlic, white wine, parsley, and tomato. The sauce is great to dip your bread into. This dish was one of my mother’s favorites back in the days when few Americans other than those of Italian origins ever ate these wonderful little bivalves. Now-a-days every-body does. As a young boy I remember my mother sending me to Bella Pizza in East Rutherford to get an order of them for her. She always gave me a few and I have Loved them ever since.

 Joe helped me to cook the Langoustines. They are hard to find and I had to order a ten-pound box from Silvano in order to get them. 


The best way to cook langoustines is to split them in half and sauté them on each side in olive oil with a little butter and garlic. We served the Langoustines the same way as Silvano does as we feel his recipe is the best and everybody loves them that way. The Langoustines are served with a salad of thinly shaved fennel and celery dressed in olive oil and lemon with some split cherry tomatoes. Absolutely delicious!!!

 The Lobsters we prepared the best way possible, the New England way, steamed and served simply with drawn butter and lemon wedges. There’s nothing better on Earth, well except for Sunday Sauce of course.

  


Well, that Christmas Eve Dinner The Feast of Seven Fishes was quite a wonderful experience. It was a huge success but quite a bit too much work and actually, too much food, everyone was kind of full already by the fifth fish. The following year we decided on incorporating the Seven Fish into three courses instead of seven separate ones as it’s just too much, too much to eat and too much to cook, a lot of work, and who needs to work that hard on Christmas. It was a good decision. We still had 7 different fish, which is a must. Serving these 7 Fish in three courses was a good idea as it is much more manageable that way, both to cook and to eat.

    


On this Feast of The 7 Fish in “3 Courses” we decided to make the Stuffed Calamari, which I would not have chosen again because it was a lot of work, but it was Alex and Joe’s favorite and they said that it was a must. This was our Antipasto Course. Alexandra and her mom helped me, so the amount of work was cut down and divided into three, “A good thing.”

The stuffed calamari took care of two of the seven the shrimp that were stuffed into the squid.

  The second course (Primi) of Linguine Frutti de Mare consumed four of the Seven Fish required for the meal. It consisted of Mussels, Clams, Lobster, and Scallops cooked with garlic, oil, herbs, and just a touch of tomato.

    The seventh and final fish was fresh Cod that I roasted and served with a sweet and sour onion sauce (Bacala Fresca Agro Dolce). Everybody went bananas for it especially cousin Joe who raved at each and every dish I put down. It’s a pleasure cooking for Joe as his passion for eating and for the Italian American way of life, the food, the wine, the rituals. 


Joe truly Loves and savors the experience, so I always love to cook for him, Alexandra, their children, or just about anyone for who savors the experience so well. This goes the same for my cousin Anthony Bellino his wife Debbie and their three girls Chrissy, Danna, and Allison, along with all my close friends and family.

    It makes cooking a joy rather than a chore. When cooking for family or friends, you give two of life’s great gifts, a tasty Home-Cooked meal combined with a little bit of Love. Scratch that. “A whole lotta Love!”

    


If you don’t want to go so crazy, with 7 Fish as it’s quite an undertaking, you should try to do an odd numbers; 1, 3, 5, 7, 9, or 11. Three (3) is a Nice Number and Represents the Holy Trinity of The Father, Son, and Holy Ghost. Buon Natale!

Excerpted from The FEAST of The 7 FISH “ITALIAN CHRISTMAS by Daniel Bellino “Z”




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mrnewyorkny_5THE FEAST of THE 7 FISH  

 
The FEAST of THE 7 FISH 

Available

in Paperback

and Kindle 
  AMAZON.com

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Positano-BOOK-Cover

POSITANO

The AMALFI COAST

TRAVEL GUIDE – COOKBOOK

AMAZON.com

FRANK COOKS The FEAST of The SEVEN FISH

ITALIAN CHRISTMAS

La VIGILIA

The FEAST of The 7 FISH

In NEW YORK

Frank Prisinzano


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Feast of 7 Fish 

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