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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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Joe Dimaggio Eats Pasta Recipes from Mother Rosalina Mecurio

 

 
JOE EATS PASTA
 
“SPAGHETTI” !
 
Joe DiMaggio
 
With his Mother ROSALINA MECURIO DiMAGGIO

 

JOE “D” with His Mother & Father


Joe DiMAGGIO , His DAD
 
And a Couple DUNGENOS CRABS
 
San FRANICSO
 
CALIFORNIA
 
“Joe’s Dad was a FISHERMAN”
JOE DiMAGGIO
 
with FRANK SINATRA
 
RECIPE for DOLLY SINATRA ‘S 
 
(Frank’s Mom) MEATBALLS
 

 

JOE D’S MOM Serving SPAGHETTI
 

 

 

JOE DiMAGGIO Eats SPAGHETTI
 
As a Couple GIRLS Look On
SUNDAY SAUCE
 
 
MOMMA ROSALINA’S SPAGHETTI & MEATBALLS
 
And ROSALINA SUNDAY GRAVY alla MECURIO
 
JOE DiMAGGIO “The YANKKE CLIPPER”
 
The RAGU BOLOGNESE COOKBOOK & “DANNY BOLOGNESE”
 
BEST SELLING ITALIAN COOKBOOK AUTHOR Daniel Bellino Zwicke
 
JOHN’S of East 12th STREET NYC … Since 1908
 
The Church of SANTA MARIA della NEVE, Lercara Friddi, SICILY
 
And a tasty Bowl of SUNDAY SAUCE “ITALIAN GRAVY”
 
with SAUSAGE & MEATBALLS
 
 
Pictures by Daniel Bellino Zwicke

 

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Braised Rabbit with Pasta in Ischia

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FETTUCCINE w/ RABBIT RAGU ISCHIANA
 
ISCHIA
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Browning the RABBIT
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FAVORITES

And SECRET ITALIAN 

RECIPES

 

AGIDA Serves The PASTA dressed with Some SAUCE
 
The RABBIT is SERVED as The MAIN COURSE (Secondo)
AGIDA in ISCHIA
 
“Isn’t she SWEET” ?
CONIGLIO ISCHITANA
 
The BRISED RABBIT
 
alla AGIDA
 
ISCHIA, ITALY
 
Braised Rabbit Recipe 
 
 
 
BRAVA AGIDA !!!
 

 

Italian Hot Chocolate Recipe Cioccalata Calda

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ITALIAN CIOCCALATA CALDA
 
Italian Hot Chocolate
 
 
 
ITALIAN CIOCCOLATA CALDA
1 ½ cups  whole milk (or part heavy cream for extra super decadence)
2 Tbsp Sugar
3.5 oz  good quality dark chocolate, 70% or higher, broken into pieces
2 tsp cornstarch (cornflour, maizena)
Take about 4 Tablespoons of the milk and set it aside. In a medium saucepan, over low heat, slowly heat the rest of the milk and the sugar.
When the sugar is dissolved and the milk is hot, but not boiling, add the chopped chocolate and stir until it is melted.
Mix the cornstarch with the reserved milk and add it to the chocolate mixture in the pan. Stir until the mixture thickens.
Pour into mugs or cups and serve immediately.
This makes 2 large or 4 small servings.
You can serve whipped cream (the real deal!) on the side or on top for added decadence. Also nice is a sprinkling of cinnamon.
This is a basic recipe and from here you can get creative by adding some coffee liqueur, or any other liqueur, some vanilla flavoring, etc
I’ve seen cioccolata calda served in very small cups, and even thicker than this recipe, but I’ve not tasted or tried that version.
 
 
 
SUNDAY SAUCE
 
WHEN ITALIAN AMERICANS COOK