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Chicken Cacciatore Recipe

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RECIPE
 
 
In SEGRETO ITALIANO
 
SEGRETO ITALIANO
 
SCERT ITALIAN RECIPES
 
Daniel Bellino “Z”
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Pasta e Patate Napoletana

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PASTA e PATATE NAPOLETANA
 
 
 
 

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How to make Pasta e Patate Napoletana
 
VIDEO
 
 
 
 
 
RECIPE
 
in SEGRETA ITALIANO
 
SECRET ITALIAN RECIPES
 
by Daniel Bellino “Z”
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Recette Pasta e Patate Napoletana
 
Italiano
 
 
 
 
 
 
RECIPES FROM MY SICILIAN NONNA
Daniel Bellino “Z”
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Ronzoni Sono Buoni

 

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Rigatoni No. 27
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“Ronzoni Sono Buoni,” if you are Italian and grew up in the New York area in the great decades of the 1960’s and or 70s you know the slogan. We Italians do love our
pasta, we’re weened on it! Pasta is the main staple of our diet. Many are
fanatical about and love it so, they insist on having it several times a week.
I’m one. Pasta, can be covered in a wide variety of sauces,  in some soups like; Pasta Fagoli (Pasta Fazool),in Minestrone’s, with Pasta and Peas, and Pasta con Ceci (Chick Peas). Yes, weare weened on it. Mommy gave me, my bothers and sister Pastina coated in a bitof butter and Parmigiano when we were just toddlers  and every so often I have to pick up a box of Ronzoni Pastina, as I love and crave it still,
and of late as with many my age, you start craving things you loved as a child,
thus my stints with Pastina. “Ronzoni Sono Buoni,” it means, Ronzoni is So Good, and that it is. This brand of Pasta, born in New York City at the turn of the 20th Century has been a mainstay of not only Italian-Americans of the East Coast but, for all. For years before the surge ofmany a imported pasta product in the U.S., Ronzoni, was not the only game in town for Macaroni, there was the Prince and Creamette, as well, but Ronzoni dominated the market and though I don’t have stats, I would wage to say that 85 to 90 % of all commercial pasta sold in the New York, New Jersey, and Philadelphia areas was Ronzoni, the pasta in the bright blue boxes, Ronzoni Sono Buoni. God I wonder how many plates and bowls of Spaghetti, Ziti and other Ronzoni pastas I ate over the years, starting with Pastina as
a toddler  and moving to Spaghetti with Tomato Sauce or Meatballs, Baked Ziti, Stuffed Shells and more. Oh “Stuffed Shells,” they bring back memories of my mother who loved them. We had them often, along with Lasagna made with Ronzoni Lasagana. You don’t see Stuffed Shells around that much any more, they used to be on many a restaurant and even more home menus. Their popularity has waned, but every once and a while I’ll pick up a box of Ronzoni large shells, just for the purpose of bringing back those memories of mom making them and me loving them as  a child. I’ll make a batch of tomato sauce, cook the Ronzoni Shells, and stuff them with ricotta and Parmigiano, bake them in tomato sauce, and “Voila” Stuffed Shells of days gone by. I do the same with a Pastina as I still love the dish so, dressed with butter and fresh grated Parmigiano Reggiano, “makes me feel like a kid again!” Yum, delicious little pleasure you can whip up in minutes and
bring back visions of your youth. All with some butter, Parmigiano and a box of
Ronzoni Pastina. That’s Ronzoni, every bit a part of my life and youth as a spring ol Slinky, Etch-A-Sketch, The Three Stooges, Saturday Morning Cartoons, and all the favorites of my youth, Ronzon Sono Buoni, “Ronzoni it’s so good!”
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Sunday Sauce
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Garden Tomatoes Pasta Sauce

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SPAGHETTI POMODORO
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Nothing Like HOMEMADE TOMATOES SAUCE
with GARDEN FRESH TOMATOES
whether You GROW THE YOURSELF
or Buy a BUSHEL or TWO WHEN THEY’RE in SEASON
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MIXA da SALSA
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FRESH TOMATOES From The GARDEN
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RECIPES in SUNDAY SAUCE
 
 
 
WHEN ITALIAN-AMERICANS COOK
 
 
 
 
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RECIPES From My SICILIAN NONNA
 
 
bt DANIEL BELLINO “Z”
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