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.

Pavarotti Cooks Spaghetti – Pasta alla Pavarotti recipe by Bellino

 

LUCIANO Cooks PASTA


“BRAVO LUCIANO” !!!

PAVAROTTI PASTA

Recipe :

1/2 cup extra virgin olive oil
1 medium Onion, peeled and sliced
2 j- 32 oz. jars of Italian Tomato Passata (we like Mutti)
3 cloves Garlic, peeled and chopped
2 tbsp. Tomato Paste
1/4 cup red wine
1/4 cup chopped Italian Parsley
12 fresh Basil Leaves, washed and torn with your hands
1/2 cup grated Parmesan or Romano cheese
1/2 teaspoon Red Pepper Flakes
1 pound of imported Italian Spaghetti (best quality)

In a large skillet, add the Olive Oil and onion. Cook the onion on low heat for 4 minutes. Add the garlic and cook on low heat for 2 minutes.

Add the wine, turn heat to high, and cook for 5 minutes.

Add the Tomatoes, Tomato Paste. Add 1 1/2 teaspoon each of Salt & ground Black Pepper, and half of the Pecorino Cheese.

Bring to the boil. Once the tomatoes start to bubble, low heat to low, and cook on low heat for 20 minutes, being sure to stir with a wooden spoon, scraping the bottom of the pot with the wooden spoon to keep the tomatoes from sticking  or burning.

After 20 minutes, add the Basil & Parsley, and cook 5 minutes more. The Tomato Sauce is done. Turn the heat off and let it rest in the pot.

Fill a large pot, 3/4 full with water. Add 2 tablespoons salt. Bring the water to a rapid boil. Add the Spaghetti.

Cook the spaghetti according to the directions on the package. Two minutes before the the pasta cooking time on package, remove one cup of water from the pot and reserve. When the spaghetti is 1 minute away from the cooking time on package, turn the heat off and drain the pasta in a colander.

Add the Spaghetti back to the pot it cooked in and add half of the cooking water. Add 2 cups of the tomato sauce. to the pot, and turn the heat on to a low flame. Cook for 2 minutes on a low flame. Add more of the pasta cooking water if it gets too dry.

Turn the heat off, and drizzle some olive oil over the spaghetti and mix.

Plate a portion of Spaghetti onto each persons plate. Add about half a cup of Tomato Sauce on top of each portion of Spaghetti, and serve.

Serve with grated Pecorino or Parmigiana Cheese on the side. 

Enjoy !


Recipe by Daniel Bellino Zwicke








SPAGHETTI alla PAVAROTTI 


A DINNER PARTY at LUCIANO’S

NEW YORK






SINATRA & PAVAROTTI







And PASTA SINATRA !!!

SINATRA SAUCE 

The COOKBOOK

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

Daniel Bellino Zwicke
AMAZON.com






Homemade GNOCCHI with Sausage & Radicchio – Recipe

 



ADRIANO & RENATA

GNOCCHI with SAUSAGE & RADICCHIO 


ADRIANO Makes GNOCCHI

While His WIFE RENATA Makes The SAUCE

“GNOCCHI with SAUSAGE & RADICCHIO”








FAVORITE ITALIAN DISHES

And SECRET RECIPES

Daniel Bellino Zwicke
AMAZON.com






HOMEMADE POTATO GNOCCHI 

With SAUSAGE & RADICCHIO – Recipe


For the dough:

  • 1.7 kg yellow-fleshed Potatoes (boiled with skins on)
  • 250 g “00” flour


For the condimento:


  • 4 Luganega Pork Sausages
  • ½ leek
  • 2 tbsp extra virgin olive oil
  • ¼ glass red wine
  • 1 head Treviso Radicchio
  • Salt and pepper to taste

Nonna Lina makes Lasagna with Meatballs Pugliese Recipe – Puglia
 
LINA Makes MEATBALLS
 
For Her LASAGNA PUGLIESE

 
LINA Makes TOMATO SAUCE

 
LINA Makes LASAGNA
 
“PUGLIESE”
 
With LITTLE MEAYBALLS
 
“Yumm” !!!
 
 
 
 
 
NONNA BELLINO’S COOKBOOK
RECIPES From MY SICILIAN NONNA
AMAZON.com

 

 
 
 
 
 
 
LINA’S LASAGMA PUGLIESE
 
With MEATBALLS
 
“MANGIA BENE” !!!

 

 
 
 
 
 
 
 

Sinatra Sauce The Cookbook by Daniel Bellino Zwicke – Franks Favorite Italian Recipes

 


SINATRA SAUCE

The COOKBOOK

AMAZON.com



SINATRA SAUCE

MUSIC MEATBALLS & MERRIEMENT

Daniel Bellino Zwicke is the 

author of the cookbook Sinatra Sauce: Music Meatballs & Merriment, which features Italian-American recipes inspired by Frank Sinatra’s favorite foods. The book is about Sinatra’s love for Italian food and the meals from his childhood in Hoboken, New Jersey. It is not just a cookbook, but also includes stories about Sinatra’s life and dining experiences. 

About the Book
  • SINATRA SAUCE –  The book explores the Italian dishes that Frank Sinatra enjoyed throughout his life, including those made by his mother, Dolly, and father, Martino, who was also a good cook.
  • Recipes: It features recipes for classic Italian-American dishes that were a part of Sinatra’s life, such as Eggplant Parmigiana, Lasagna, and Spaghetti and Meatballs.
  • Stories: Interspersed with the recipes are anecdotes and stories about Sinatra dining at famous restaurants like 
    Patsy’s

     in Manhattan and 

    Jilly’s

     in New York.

  • Availability: Sinatra Sauce is available for purchase on Amazon. 

  • About the author
  • Daniel Bellino Zwicke: The author is a lifelong Sinatra fan and a prolific writer on Italian cuisine.
  • Other works: Zwicke is also known for other cookbooks, including Sunday Sauce, La Tavola, and Positano The Amalfi Coast Cookbook. He also has a background as a wine and restaurant professional in New York City. 


Frank Sinatra had a special relationship with several New York restaurants, especially Patsy’s on West 56th Street, and was a regular patron of Jilly’s, a nightclub owned by his friend

. 


PATSY’S ITALIAN RESTAURANT
New York
Favorite dishes: Sinatra’s go-to dishes at 

Patsy’s

 included clams posillipo, spaghetti and meatballs, and veal milanese. He was known for having very specific preferences. The kitchen crew would prepare his favorite veal milanese, served crispy and lightly garlicked with an arugula salad, precisely to his liking.

  • Regular patron: He was such a regular that he had his own special table, and 
    Patsy’s

    would even serve him on holidays like Thanksgiving.

  • Celebrity gatherings: After performing in New York, Sinatra would bring his friends, including members of the Rat Pack like Sammy Davis Jr. and Dean Martin, to 
    Patsy’s

    . There, they would dine and socialize upstairs in a private room.

  • Legacy: The restaurant still honors Sinatra’s memory by serving his favorite veal milanese on his birthday, December 12th, even though it is no longer on the regular menu. 

  • JILLY’S SALOON – (Jilly’s

    )

  • The nightclub: Located on West 52nd Street, 
    Jilly’s

     was owned by Jilly Rizzo, a close friend of Sinatra. It was a popular hangout spot for Sinatra and the Rat Pack during the 1960s.

  • Relaxed atmosphere: While Patsy’s offered a dining experience, 
    Jilly’s

     was more of a casual hangout where Sinatra could relax with his friends.

  • Social hub: It was a place for drinks, music, and mingling with other celebrities and friends. While not specifically a culinary destination, it was a central part of Sinatra’s nightlife and social scene in New York. 
  • The stories in Sinatra SauceDaniel Bellino Zwicke’s book Sinatra Sauce draws on these stories and settings to give readers a taste of the Italian-American food and dining experiences that were central to Frank Sinatra’s life. It sets the recipes within the context of the restaurants and home kitchens that shaped Sinatra’s palate. 

OTHER FAVORITE RESTAURANTS

P.J. CLARKE’S 
  • What he ordered: When visiting this historic saloon, Sinatra was known to sit at his preferred table and order a burger and a Bloody Mary.
  • Historical context: Dating back to 1884, this establishment holds deep New York history, and a waitress who knew Sinatra worked there for over 44 years.
  • “21” CLUB
    • The setting: The 
      ’21’ Club

      , known for its speakeasy-era history, was another of Sinatra’s destinations.

    • His visit: He typically dined at a large table in the main room. 
    • PATSY’S PIZZERIA – Eat Harlem NYC
    • The East Harlem Original: The legendary pizzeria in East Harlem was a favorite of Sinatra and other celebrities like Dean Martin and Joe DiMaggio.
    • Loyalty from afar: Sinatra’s dedication was such that he had 45 pizzas flown to him in Las Vegas for a concert
    GINO’S –  Lexington Avenue
    Gino’s was another favorite of Frank’s as well as numerous other Celebs, including : Marilyn Monroe, Ed Sullivan, and others. Gino’s was beloved by its loyal clientele who loved the solid Old School Italian dishes, and its old world charm, and naturally the famed Salamandre ZEBRA Wallpaper. It was also famous for its “Pasta Segreta” – Pasta with Secret Sauce.
    Like at Patsy’s, Sinatra would eat Clams Posillipo and Veal Milanese, and loved just a simple plate of Spaghetti with Tomato Sauce.
    Basta !





GINO’S of CAPRI

Inside GINO’S 





Sinatra’s simple Pasta Sauce recipe –

While Bellino’s book contains many recipes inspired by Sinatra, the singer’s own straightforward tomato sauce recipe has been shared in other publications and on food websites. It is a simple marinara sauce, meant to coat the pasta lightly.
  • Ingredients: Olive oil, thin-sliced onion, garlic, canned Italian-style tomatoes, salt, pepper, dried basil, dried oregano, and fresh grated parmesan cheese.
  • Instructions: The recipe involves sautéing garlic in olive oil, then removing it before adding the onion. Canned tomatoes are briefly blended, then added to the pan and simmered with the herbs and seasonings. Butter is sometimes added to the cooked spaghetti before adding the sauce.