Connie Corleone Wedding Lasagna Recipe The Godfather

 
Connie Corleone’s Wedding Picture
 
Where’s Michael
 
Vito Corleone with His Sons Michael, Sonny, and Freddo
 
 
 

 

 
Michael Corleone (AL Pacino)
 
Michael asks Kay, “How’s your Lasagna?”
 
 
 
 
Connie Corleone’s Wedding Lasagna
 
 
RECIPE CONNIE CORLEONE’S
 
WEDDING LASAGNA
 
MANGIA ITALIANO
 
by Daniel Bellino Zwicke


The Fictitious FRANK SINATRA
 
JOHNNY FONTAINE played by AL MARTINO
 
FRANCIS FORD COPPOLA’S The GODFATHER
Kay with Michael
At Connie’s Wedding

 

 

A CORLEONE FAMILY MEAL
 
RECIPES  in GREANDMA BELLINO’S COOKBOOK
 
“RECIPES from My SICILIAN NONNA”
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CORLEONE’S SICILIAN RECIPES
CAPONATA – ARANCINI – TIMBALLO
ZUPPA – MACCHERONI and More …
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Bonna Serra ask The DON a Favor
 
 
 
 
Pete Clemenza Shows Michael How to Make SAUCE
 
 
 
 
SUNDAY SAUCE alla CLEMENZA
 
RECIPE from The GODFATHER
 
And Other CORLEONE FAVORITES
 
PAULIE’S gonna get some GABAGOOL
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Positano is Coming by Daniel Bellino Z

POSITANO-Cover-ORIGINAL-ART

COMING SOON !

POSITANO

The AMALFI COAST TRAVEL GUIDE

NAPLES SORRENTO CAPRI

Coming Soon! Positano – The Amalfi Coast, Travel Guide by Best Selling AuthoreDaniel Bellino Zwicke, is due for Publication May 30, 2019. Daniel is the best selling author of Mangia Italiano, The Ragu Bolognese Cookbook, La Tavola, and the # 1 Best Selling Italian Cookbook on Amazon for 2 years, SUNDAY SAUCE – When Italian-Americans Cook. We’ve read our pre-publication galley copy of POSITANO and we “Just Love It!” It is a guide book and true guide-book fashion gives you all the vest information you need to know on Positano, Sorrento, Naples, Capri, and the stunningly beautiful Amalfi Cost of Southern Italy. 

Yes, Daniel gives you all the information you need to know on this, one of the World’s msot prized and coveted vacation destinations of all, the Amalfi Coast. He has the inside scoop on where to eat, what to do, how to get there and getting around once you are there, and a bll the best hotels in the area, of which the charming little town has two of the most renowned hotels in all the  World, in the World Famous, Le Sirenuse and the equally famous San Pietro.

Daniel will tell you the best beach spots in Capri, Positano, and all along the coast. And when it comes to eating, Daniel has been going to Positano and has eaten at all the best restaurants over the year. He’ll tell you about his favorites.

As with all of Daniel’s books and writings of New York, Italy, and Italian Food, Daniel weaves his wonderful stories throughout, something that you’ll not get on any other Amalfi Coast Guide that we’ve ever read, Daniel’s special knack for story telling. And not only will you get, all the info and the stories Daniel has to tell of Positano, Capri, and Napoli, but this book, like no other Guide Book before, is part cookbook. Daniel gives advice and more than 30 of the best and most loved dishes of Naples, Positano and The Amalfi Coast, Italy. Daniel notes, that vacations on Capri and Positano hold treasured memories for all who go, and that there is nothing like re-living these wonderful times once you are back home, and the best way to do so, is by eating the food. Have  dinner partied at home, with your favorite dishes of the Amalfi Coast. You’ll learn how to make them from one of America’s best selling Italian Cookbook author’s, Daniel Bellino Zwicke. He gathered these recipes of Postano and the Amalfi Coast for over 30 years, has cooked them and written them down, and compiled the in this new book. You’re sure to Love it. We do.

So, whether you’re oing for the first time, you’ve been there before, you want recipes of the region, or you’re an avid armchair traveler, we highly recommend Positano -The Amalfi Coast, Enjoy!

BOOKS by Daniel

VISIT Daniel-Bellino-Zwicke.com

 

 

UPDATE – POSITANO is COMING

The AMALFI COAST  –  Cookbook / Travel Guide

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BACK on CAPRI

And a APEROL SPRITZ at BAR TIBERIUS

PIAZZA UMBERTO CAPRI

Back to Italy 2019; Rome, Salerno, Naples, Capri, Ischia, and Positano, the Amalfi Coast, vacation and research trip to put the finishing touch on my upcoming book Positano The Amalfi Coast – Travel Guide / Regional Cookbook. Had a great time, and learned a few new things and going staying in two places I’ve never stayed at before, Salerno and Ischia. I’d spent some time in Salerno last year with my cousins Tony, Marta, and Mimmo, but I stayed there for 2 days this year and did a little exploring. I stayed at a wonderful hotel, the Plaza Hotel, which I had a wonderful time at, and I highly recommend staying there. It’s a super nice hotel with nice rooms and excellent service from owner Gaetano and his staff. The hotel is situated in an excellent location to make it an affordable base to stay if you’re looking to do Positano, Capri, and the Amalfi Coast, and you don’t have $350 a night or more to stay in Positano or Capri, but you want to spend time visiting and eating in those spots, then staying at the Hotel Plaza at about $95 a night for two, including a tasty and robust breakfast, his hotel is one of the best choices you could possibly make to explore Naples, the Amalfi Coast, and the outer islands of Campania. Besides being such a great hotel, the location could not be more ideal. The Hotel Plaza is located 200 feet from the Salerno Train Station that can get you a train to Naples in just 30 minutes and just 1 1/2 hours to Rome. The hotel is just 3 blocks to the Marine Terminal where you can get frequent ferry boats to Positano, Amalfi, Cetara, Minori, and other points on the Amalfi Coast. Very convenient.

Besides staying in Salerno, I finally made it to Ischia, a place I’d been wanting to go to for years. The reason I’d never gone before, is that I love Capri so much, that I had a hard time not going, so year after year I’d be back on my beloved Isle of Capri. Well I did like Ischia, it’s a beautiful place, but having spent 4 days on this lovely volcanic island, I still prefer Capri, which is more compact and easier to get around to the beaches and most popular sights and such. My favorite things about Ischia were watching a couple fishermen bring in their fresh catch of the day, swimming, drinking Biancolella with every meal, and finishing the meal with the a wonderful new Amaro I discovered, the locally made Amaro Rucolino which is made with its own secret recipe of roots and herbs and the main flavor ingredient being locally grown Arugala (Rocket). I just loved it, and brought 2 bottles of it to bring back home to New York.

While staying on Ischia, I took the short 20 minute ferry boat to the Island of Procida, another new discovery. I quite a nice time in Prociada where the shot the movies Il Positano about famed Chilean Poet Pablo Neruda, and The Talented Mr. Ripley starring Matt Damon, Jude Law, and Gwyneth Palthrow.

I had a nice tasty lunch of Alici Fritti at the Trattoria / Pizzeria Piazzetta on Procida were I had a lovely time chit-chatting with a couple English ladies sitting at the table next to mine outside on the piazza, with our gorgeous view of Procida. Quite a nice time.

One day, I walked the 3 short blocks from the Hotel Plaza to the Marine Terminal of Salerno and caught a ferry boat to Positano to go visit my friend Mario and his wife who were staying at the Hotel Poseidon in Positano. It’s a beautiful 50 minute boat ride from Salerno to Positano, that cost just 12 Euro. Glad to be back in Positano, I stopped at the Delacatessen for an Aracini and fresh fruit before making my way up to see my buddy Mario and his wife Esperanza. It’s a nice little walk up the pathway and then onto the Via Pasitea where the Hotel Poseidon is located at # 148 Via Pasitea. This hotel is perfectly situated at one of the nicest spots in Positano, with a spectacular view of the town on its large terrace where you get one of the best views in town. The Hotel Poseidon has a nice pool on their terrazzo, along with a bar, and one of Positano’s best restaurants, the Tridente.

I had one of the best times on my whole vacation hanging out with my friends Mario and Esperanza that day on the Terrazzo of the Poseidon Hotel. We swam in the beautiful pool, drank Campari, and Aperol Spritz’s and had the most wonderful time, hanging out poolside in Positano, with our gorgeous view of the most famous and treasured town of The Amalfi Coast Italy. Yes it was a very day hanging out with Mario and his lovely wife. A day I will always treasure and always remember.

On this trip I visited some of Underground Napoli (Naples) which was quite interesting. There was a Roman Market and other buildings that were built over older Greek Ruins. It was quite interesting to see. 

I started my trip in Rome, were I stayed for 2 days before taking a fast train from Roma Termini Station down to Salerno (1 1/2 hours). Once I got off the train in Salerno, and out of the train station, it was a nice easy 300 foot walk to the wonderful Hotel Plaza just across the street from the train station. Again, I reiterate, the Plaza Hotel is a great place to see to base your trip to the otherwise expensive Amalfi Coast of Italy. This hotel is lovely and a wonderful place to stay. Ask for Gaetano and tell him “Daniel from new York,” sent you. And have a Great Time!

Daniel

SEE PICTURES  of The TRIP

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Look For POSITANO

The AMALFI COAST

TRAVEL GUIDE

to POSITANO NAPLES

The AMALFI COAST

TRAVEL GUIDE / COOKBOOK

RECIPES INFO & STORIES

Of NAPLES CAPRI POSITANO

and The AMALFI COAST

ITALY

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BACK in POSITANO

The AMALFI COAST

ITALY

2019

BEST SELLING ITALIAN COOKBOOKS

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Minestone Genovese and Pesto Recipe

 
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MINESTRONE alla GENOVESE
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RECIPE : 

Ingredients :

 

1/4 pound Cannellini or Borlotti (cranberry) beans, soaked overnight

3 tablespoons Extra-Virgin Olive Oil
1/2 cup chopped onion
2 leeks, washed and chopped, white part only
1 medium eggplant (1 pound), peeled and diced
2 medium carrots, peeled and sliced
2 ribs celery, sliced
2 medium potatoes, peeled and diced
2 medium tomatoes, diced
2 cups hot chicken broth
4 cups hot water, plus extra if needed
1 cup chopped raw spinach
1 cup diced zucchini
1 cup shredded green cabbage
1/4 pound vermicelli or stelline pasta
3 tablespoons Basil Pesto
Salt and pepper to taste

 

PREPARATION 

 

Drain the beans from the overnight soaking water, place them in a pot, cover with water, cook about 30 minutes or until still quite al dente, and set aside.

In a large pot, heat the oil. Add the onion, leeks, eggplant, carrots, celery and potatoes and sauté for about 8 minutes, or until the vegetables just begin to exude their juices.

Add the tomatoes, hot broth, hot water, beans and additional hot water to just cover the mixture. Bring to a boil, lower the heat to a simmer, and cook covered for about 30 minutes.

Add the spinach, zucchini, cabbage and pasta and cook another 20 minutes or until the pasta is al dente. Stir in the pesto. Add salt and pepper to taste and serve.

 
 
 

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BASIL PESTO for MINESTORNE GENOVESE 

and to Sauce the PASTA of Your Choice

 

Who doesn’t Love Pesto ? Well I guess there may be some, but for the most part, just about everyone loves this wonderful no-cook Italian Sauce that highlights some of Italy’s most iconic ingredients which include ; fresh garden Basil, Italian Olive Oil, garlic, Pignoli Nuts, and Parmigiano Reggiano . In Genoa and Liguria where Pesto was first born and is famous for there, there are primarily two ways to use this wonderful cold sauce, number one is to coat any one of a variety of pasta shapes to make a tasty pasta dish of Maccheroni & Pesto or pesto’s second most important use is as the main flavor enhancer of Minestrone Genovese, the greatest vegetable soup of all.

RECIPE : BASIL PESTO

  • 3/4 cup pine nuts (6 ounces)

  • 5 cups basil leaves, chilled and very dry

  • 6 small garlic cloves, quartered

  • 1 Tablespoon Lemon Juice

  • 1/3 cup freshly grated Parmesan cheese

  • 3/4 cup extra-virgin olive oil, plus more for sealing

  • Kosher salt and freshly ground pepper

 
 
    1. Put the garlic in the bowl of a food processor and pulse until coarsely chopped. Toss in the nuts, Parmesan, if using, pepper and salt and chop until the nuts are finely crushed, about 1 minute. Add the basil, oil and lemon juice and pulse for 1 minute more, until smooth. 

    2. To store, transfer the pesto to a sterilized jar with a tight-fitting lid. Pour a thin layer of olive oil on top of the pesto, seal and refrigerate up to 10 days or freeze up to 3 months.

zzzzzzzzzzzzSEGRETitaliano
SECRET ITALIAN RECIPES
And FAVORITE DISHES
FATHER DOMINIC’S MINESTRONE
PASTA CUCUZZA
AMATRICIANA
SALSA SEGRETO from GINO’S NY
And More ..
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