Author: Daniel Bellino

Hello 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.

Worlds Best Recipe

They Used to Have Good Bolognese Sauce Here

“Mine is Better”

DANNY BOLOGNESE


Note : Sadly ROCCO’S No longer Exists

It’s now CARBONE RISTORANTE

LEARN HOW to Make The WORLD’S BEST RAGU BOLOGNESE

The RECIPE by “DANNY BOLOGNESE”


The RAGU BOLOGNESE COOKBOOK

by BEST SELLING COOKBOOK AUTHOR

DANIEL BELLINO ZWICKE

aka “DANNY BOLOGNESE”

“IT’S THE BEST”

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Timballo di Polpette

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Timballo di Polpette

INGREDIENTS :

1 pound Arborio Rice

1 small Onion, peeled and diced fine

3/4 cup Parmigiano Reggiano, grated

4 tablespoons Olive Oil

1 cup Tomato Sauce

1/2 teaspoon Salt

MEATBALLS INGREDIENTS:

12 ounces ground Beef

1 large Egg

1/2 teaspoon each of Salt & Black Black Pepper 

1/2 cup Breadcrumbs mixed with 1/4 cup Milk

1/4 cup Parmigiano Reggiano, grated

1/4 cup Italian Parsley, chopped fine

Vegetable Oil for Frying Meatballs

1/4 cup Flour

NOTE : Bake these Timballi in a standard Muffin Pan, or individual molds if you have them. Grease your muffin pan (or molds) with softened butter.

FILLING INGREDIENTS :

1/2 cup Parmigiano Reggiano, grated

1/2 cup Provolone or Caciocavallo Cheese

1/c cup Boiled Ham, diced

  1. MEATBALLS PREPARATION 

    In a large mixing bowl, add the ground Beef, Salt & Black Pepper, grated Parmigiano, chopped Parlsey, breadcrumbs, and Egg, mix until well incorporated.

    Shape the beef mixture into small meatballs, a bit smaller than a Walnut and place on a dry sheet pan. Once all the meat has been formed into small meatballs, take each meatball and dredge in the flour to coat lightly. Shake off excess flour and place the meatball back on pan. Repeat until all the meatballs have been coated with the flour.

    Pour the vegetable oil into a non-stick pan, and heat over high heat until the oil is at frying temp. Cook the meatballs in two batches over medium-high heat. Brown meatballs on all sides, then place on pan with paper towels to absorb the excess oil. 

  2. Set meatballs aside to cool.
  3. Rice Preparation :

    Fill a large pot with the Olive Oil and chopped Onion and cook on medium heat for 4 minutes. Add rice aand 1/2 teaspoon Salt and cook for 2 minutes on low heat. Add 2 quarts of water and bring to the boil.  Cook the rice at a medium simmer for 12 minutes. Drain rice in a wire strainer or colander.

  4. Let the rice cool for 5 minutes. Add 2 tablespoons of butter and 1/2 teaspoon of White Pepper to the rice and mix. Add 3/4 cup grated Parmigiano to rice and mix. Add 1 cup Tomato Sauce to rice and mix.

  5. Meanwhile butter the molds and set aside.

    Form a layer of rice at the base and in the edges and press with the back of the spoon, place the ham in the center, the Provolone and a Meatball, a little tomato sauce and a bit of Parmesan, cover with rice. 

    Bake in preheated oven at 325 degrees for 18 minutes.

  6. As the timballi are baking, heat remaining tomato sauce.

  7. Remove from the oven to cool for 5 minutes, gently flip on a plate and

  8. Place a little tomato sauce on a plate, place one Timballo on top of sauce, then garnish with a nice Basil Flower for each. Serve your guests.

  9. .
  10. .

Excerpted form POSITANO The AMALFI COAST, the forthcoming new book of Best Selling Italian Cookbook author Daniel Bellino Zwicke

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POSITANO is COMING SOON !

Travel Guide / Cookbook

POSITANO The AMALFI COAST

ITALY

RECIPES & INSPIRATION

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Coniglio Ischitana Recipe

Congilio all’ Ischitana
 
 




CONIGLIO all ISCHITANA

  Rabbit in the Style of Ishcia

 

There is no question at all, that Coniglio all Ischitana is by far the most popular and well-known dish in all of Ischia. The island of Ischia is much larger than its more famous nieghbor, Capri, and the island is filled with many vineyards where grapes are grown for the islands wonderful wines. And all over the island, in the vineyards, up the mountains, and in the woods, wild rabbits roam and have been the main source of meat on Ischia for hundreds of years. 


Yes they make wonderful wine in Ischia, and if you are ever there, eating this famed rabbit dish, you must drink one of the island’s tasty wines. Biancolella is oh so delicious, and the wine most popular all around Ischia. Another fine white wine is made from the native Forastera grapes, and if you’re looking for a robus red, Per Palumm (Piedirosso) is robust and up to the task to pair with Coniglio Ischitana, or and grilled, roast, or braised meat that might be on the table.


CONIGLIO ISCHITANA


Ingredients :


1 small Rabbit (2 /2 lbs), cut into 8 pieces
1/4 cup Italian Olive Oil
4 cloves Garlic, peeled and roughly chopped
1 small Onion, peeled and diced
¾ cup dry White Wine
Sea Salt & Black Pepper (teaspoon each)
1 – 28 ounce can San Marzano Plum Tomatoes
⅛ teaspoon Red Pepper Flakes
3 sprigs Fresh Thyme ( or 1 teaspoon dry Thyme)

 

 

Place olive oil in a large pot and turn heat to medium. Add half of the rabbit, and cook for 6 minutes on all sides. Sprinkle a little salt and black pepper over the rabbit pieces and continue cooking for a few minutes until the rabbit is nicely browned (3 to 4 minutes more).


Remove the rabbit with a large slotted spoon, and set aside on a large plate. Place the remaining rabbit in the pot, and cook just as you did in preceeding step.


Remove rabbit pieces from pot. 


Add the garlic and onions and cook over a low flame, striing with a wooden spoon, for 5 minutes.


Add half the wine to the pot, and tun heat to high, and scrape the bottom of the pot so you will deglaze the pan, lifting the brown bits on the bottom of the put into the liquid. Let cook at high for 3 minutes. 


Add the remianing wine and all the rabbit to the pot, and cook on medium heat until the wine has reduce to ⅓ its original volume.


Add the tomatoes to the pot, with the Thyme, the Red Pepper Flakes, and the remaining salt and Black Pepper.


Bring the liquid to the boil, then quickly lower to a simmer, and let the Rabbit cook until tender, about 45 to 55 minutes more.


Turn the heat off, the Rabbit is done.


In homes in Ischia, families usually remove about half of the sauce from the pot, to lightly dress some spaghetti or maccheroni, as a primi course that preceeds eating the Rabbit as the main course (Secondo). We recommend you doing this. The rabbit does not need a lot of sauce to coat and eat it, and a little sauce on some pasta, sprinkled with a bit of grated cheese is a wonderful way of eat the dish.
You can serve the Rabbit on its own with the braising sauce, and if you like, you can serve some sauteed greens or whatever vegetable that you like on the side.


Buon Appetito !





Daniel Bellino Zwicke





This recipe has been generously given to the reads of this blog, by author Daniel Bellino Zwicke for your use and enjoyment. The recipe is Excerpted from Daniel’s forthcoming book

POSITANO The AMALFI COAST – Travel Guide / Cookbook and Stories of Capri, Ischia, Naples and The Amalfi Coast Italy.









 

 
 
POSITANO is COMING SOON
 
by Daniel Bellino Zwicke
 
TRAVEL GUIDE / COOKBOOK
 
And STORIES
 
Of NAPLES CAPRI ISCHIA
 
The AMALFI COAST
 
ITALY
 
 
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How to Cook Octopus

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INSALATA di POLPO
 
“OCTOPUS SALAD”
 
 
 
 
   Octopus Salad
 
Along with Tuna, Swordfish, Sardines, and Mussels, Octopus is one of Sicily’s most favorite of seafood items. If you like, use the preparation here for cooking the octopus, and you can make the Octopus Salad, or at the point where the Octopus is finished cooking you can serve it hot as Bolito di Polpo, along with boiled potatoes or some sautéed Broccoli Rabe or other vegetable as you like it. We love our Polpo, and if you make it either of these two ways, boiled and served hot or as the Octopus Salad, you’re sure to love it too! Buon Appetito!
 
 
 
 
RECIPE :
 
1 – Frozen Octopus about 2 lbs. washed
1 Bay Leaf
2  or 3 Corks
¼ cup Olive Oil
2 large Potatoes, boiled until tender
2 stalks Celery, washed and cut to ½” pieces
Juice of 1 Lemon
1 tablespoon Red Wine Vinegar
½ teaspoon each of Sea Salt & Black Pepper
¼ teaspoon Red Pepper flakes (optional)
¼ cup Fresh Parsley, washed, dried, and chopped
 
 
 
Place the Octopus in a large pot with Bay Leaf and Corks if you have the. Cover the octopus with water and bring to the boil, then immediately lower heat so the octopus is cooking at a gentle simmer. Let cook for 1 hour, uncovered. Turn lid off and let the octopus sit in the hot water. After 30 minutes, remove octopus from the water and drain in a colander. Shake off excess water and let the octopus rest in the colander for 30 minutes.
 
Cut the potatoes into 1” cubes. When the octopus is cooking, cook the potatoes in boiling salted water until just slightly tender, about 7 minutes.
 
Drain the potatoes and let cool.
 
Cut the Octopus into 1 /2 inch pieces and put in a large glass or ceramic bowl with the potatoes. Add all the remaining ingredients and mix.
 
Your Insalata di Polpo is ready to serve. Serve as an antipasto, as part of a mixed antipasto or as a main course if you like.
 
 
 
This recipe has been Excerpted from GRANDMA BELLINO’S COOKBOOK
 
Courtesy of author Daniel Bellino “Z”
 
 
 
 

 

 
RECIPES From My SICILIAN NONNA
 
DANIEL BELLINO “Z”
 
MANGIA BENE !
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HOW to COOK OCTOPUS ?
 
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