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Nonna Francesca Makes fresh Orecchiette Pasta with Fava Beans and Greens in Locorotondo – Puglia

 


NONNA FRANCESCA

MACCHERONI & GREENS

LOCOROTONDO


FRANCESCA Makes ORECCHIETTE PASTA

with FAVA BEANS & GREENS

On LOCOROTONDO, PUGLIA

In the area where Francesca lives, what are normally
known as Orecchiette, they call STRASCINATI






MACCHERONI with FAVA BEANS & GREENS

alla NONNA FRANCESCA 


NONNA FRANCESCA Dressing The PASTA


LOCOROTONDO, APULIA








NONNA BELLINO’S COOKBOOK

RECIPES From MY SICILIAN NONNA
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FRANCESCA Making the PASTA



Tiny Sicilian Meatballs and Pasta Recipe – Sicily

 

ANGELINA – SERVING Up The MEAL

ANGELINA’S PASTA With MEATBALLS





La FAMIGLIA
“MANGIA BENE” !!!

La PASTA

Con POLPETTINI 


NONNA BELLINO’S COOKBOOK

RECIPES From MY SICILIAN NONNA

“MANGIA BENE” !!!
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SICILIAN PASTA with MEATBALLS SICILIANA

For the Dough:


10 ounces Semolina Flour (durum wheat)
A pinch of Salt
2 large Eggs

Mix all above together to form a dough. Knead for a few minutes.

Cover the dough and let rest for at least 45 minutes before using.

Roll pasta dough into thin sheets. Roll the sheets up, and cut to 1/8tj inch thickness.

For the Meatballs:


12 ounces Ground Beef
2 tablespoons fresh Parsley, finely chopped
3 ounces grated Caciocavallo Cheese (or Pecorino, if unavailable)
1/4 cup breadcrumbs
Salt, to taste
Freshly ground Black Pepper, to taste
1 large egg


Mix all above ingredients together. Form into small Meatballs (Polpettini)


For the Broth:


2 tablespoons fresh Parsley, chopped
A handful of Celery leaves
1 medium Carrot, peeled and roughly chopped
1 tablespoon Tomato Paste
½ medium onion, peeled and halved
1 medium Potato
Salt, to taste

1 pound Beef, Veal, or Chicken Bones

Place all above ingredients in a large pot and simmer for 90 minutes

to make the broth. Strain broth, and discard the bones.


To Serve the PASTA with MEATBALLS.


Place Meatballs in broth, and cook at a low simmer for 5 minutes.

Cook the Pasta in boiling Salted water for about 2 minutes.

Drain the pasta in a Colander.

Add the cooked pasta to pot with the Broth & Meatballs. Cook at a low

simmer for 4 minutes.

Serve the Pasta and Meatballs. Remove some pasta and Meatballs and place on a plate, with very little broth, but you do want a bit of broth in each portion.


Serve your guests, with grated Pecorino Cheese on the side to sprinkle over the pasta.

Enjoy !







Recipe Minestrone Genovese Soup – author Daniel Bellino Zwicke

MINESTRONE GENOVESE
alla BELLINO




MINESTRONE GENOVESE

 

 Mixed Vegetable Soup of Genoa 



Minestrone may very well be the most popular of all Italian soups. It was first created as a way of using leftover vegetables from the previous night’s dinner, so as not to let those vegetables or anything go to waste. Minestrone can be made from any variety of vegetables, most popular are: onions, potatoes, carrots, zucchini, tomatoes, and peas. Add a little salt, pepper, olive oil, and garlic, cook and right there you have the basic Minestrone Soup. The main thing that makes Minestrone Genovese different from this or other basic Minestrone soups, is the addition when serving the Minestrone, adding a dollop of freshly made Basil Pesto, Genoa’s most famous food item of all, that just about everybody loves. 



 MINESTRONE GENOVESE 

 Ingredients : 

 5 tablespoons best quality Italian Olive Oil 
1 medium Onion, peeled and chopped 
2 Carrots, peeled and cut to medium dice 
2 medium Zucchini, washed and diced ½” dice 
5 plum Tomatoes, fresh or canned, chopped 
2 large Potatoes, peeled and cut to ¾” dice 
2 Bay Leaves 
2 cloves Garlic, peeled and chopped 
7 cups water 
1 cup frozen Peas 
2 cups fresh Spinach, washed and chopped 
¼ pound Stellini Pastina, or Ditalini 
1 teaspoon each of Salt & ground Black Pepper 
1 – 15 ounce can Cannellini Beans 
3 tablespoons Basil Pesto (preceding Recipe) 


Preparation :

Add the Olive Oil and chopped Onions to a large stainless steel pot.  

Turn the heat on to medium and cook for 4 minutes while stirring.

Lower heat to low, and add the garlic. Cook on low heat for 3 minutes. 


Add the Tomatoes. Sprinkle a little salt & black pepper over the tomatoes. 

Cook on medium heat for 4 minutes, stirring with a wooden spoon. 

Add the Carrots and Zucchini and stir.

Add the Potatoes, the water, and Bay Leaves, Slat, & Black Pepper. Turn heat to high and bring all to the boil.

Once the water is boiling, lower heat so the soup is at a low simmer. Let cook for 25-30 minutes. 


While the soup is simmering, cook the pasta in a separate pot in boiling salted water, according to directions on the package. Strain the pasta in a colander and let cool. 

After the soup has been cooking for 25 minutes, add the Cannellini Beans, and cook on medium heat for 4 minutes. 

Add the Spinach and cook for 3 minutes.

Add the cooked Pasta and cook over medium heat for 2 minutes.  


The soup is done. 

To serve, fill a soup bowl with the Minestrone. Add a small dollop of Basil Pesto and serve. 

Enjoy! 


This Recipe is complements from author Daniel Bellino

It is excerpted from his forthcoming cookbook, which he is currently working on. The working title of the book is “Rome Venice Pizza Pasta and ???”

Note : This is what is known as a “working title” and it may or may not be the Title of the Book, once published.




 … “Thanks, Daniel Bellino” …
SEGRETO ITALIANO

FAVORITE ITALIAN DISHES

And SECRET RECIPES
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Authentic RAGU alla BOLOGNESE Recipes – Everything You Always Wanted to Know – But Were Afraid to Ask – Pasta Bolognese

 


PASTA with RAGU BOLOGNESE 

The WORLD’S BEST ?


Making RAGU BOLOGNESE

AVA Makes 2 RAGU – The TRADITIONAL

And Her Own Tweaked VERSION





The WORLDS BEST !!!

RAGU BOLOGNESE SECRET RECIPE


RAGU BOLOGNESE

SECRET RECIPE alla BELLINO

DANIEL BELLINO “Z”

aka “DANNY BOLOGNESE”
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CHEF LUC MAKES The ORIGINAL BOLGONESE


From CHEF PELLIGINO ARTUSI

CHEF LUCA CORLEONE Makes BOLOGNESE

The ORIGINAL RECIPE From PELLIGRINO ARTUSI

The ORIGINAL RECIPE Does Not Have ANY TOMATO in IT

“There is NO Single RIGHT or WRONG Recipe for RAGU BOLOGNESE,
However there are Certain GUIDELINES to Follow”

It is Wonderful that CHEF CORLEONE Makes RAGU this way, at his Restaurant
and here on this Video.





ANOTHER RAGU alla ARTUSI

The ORIGINAL RAGU alla BOLOGNESE\

PELLIGRINO ARTUSI’S Original RECIPE 

for RAGU BOLOGNESE “WHITE RAGU”






UPDATED RECIPE FOR REAL RAGÙ ALLA BOLOGNESE

DEPOSITED IN THE BOLOGNA CHAMBER OF COMMERCE ON 20 APRIL 2023


Official RECIPE RAGU of BOLOGNA

RECIPE :

Coarsely ground beef (see note): 1 lb (400g)

• Fresh pork pancetta, slices: 6 oz (150g)

• ½ onion, peeled: about 2 oz (60g)

• 1 medium carrot, peeled: about 2 oz (60g)

• 1 celery stalk, trimmed: about 2 oz (60g)

• ½ cup (1 glass) of red or white wine

• Strained tomatoes: 7 oz (200g)

• Tomato paste (double-concentrated): 1 tbsp

• ½ cup (1 glass) of whole milk (optional)

• Light meat or vegetable broth (or stock cubes)

• Extra virgin olive oil: 3 tbsp

• Salt and pepper




PREPARATION :


In a heavy non-stick 10-inch (24-26cm) casserole (aluminium or enamelled cast-iron (Dutch oven)

or terracotta saucepans can be used), melt the ground or chopped pancetta with olive oil.

Using a chef’s or chopping knife, finely chop the onion, celery, and carrot (do not use a food

processor); add the vegetables to the oil and pancetta and cook over low heat, stirring constantly

with a wooden spoon until softened but not browned.

Raise the heat to medium and add the meat, break it up, then cook for about ten minutes, always

stirring, until it sizzles and browns.


Add the wine; cook over medium heat until it has completely evaporated. Add the tomato paste

and purée. Mix well; add a cup of boiling stock (or water) and simmer, covered, for about 2 hours

(or 3 depending on preference and type of meat), adding hot broth (or water) as needed. Add any

milk (traditionally used) half way through the cooking; allow to evaporate completely. Season with

salt and pepper before serving. When ready the sauce will be a rich maroon hue, thick and glossy.




ISTITUZIONE CULTURALE

DELLA REPUBBLICA ITALIANA



Note


Traditionally, in Bologna hanger or skirt steak is used (the diaphragm of the beef, which is difficult

to find today). In lieu or in addition, favour anterior cuts, rich in collagen, such as shoulder or

chuck, brisket, plate or flank. Combinations are acceptable, as is the modern technique of

browning the meat separately and then adding it to the softened minced vegetables in the pan.

Permitted variants:

• Mixed beef and pork (about 60% beef)

• Meat minced with a knife

• Cured pancetta instead of fresh pancetta

• A pinch of nutmeg

Unacceptable variants:

• Veal

• Smoked pancetta or bacon

• Only pork

• Garlic, rosemary, parsley or other herbs and spices

• Brandy instead of wine

• Flour as a thickening agent


Ragù alla bolognese can be enriched with:


• Chicken livers, hearts and gizzards

• Peeled and crumbled pork sausage

• Blanched peas, added at the end of cooking

• Dried porcini, rehydrated








RAGU BOLOGNESE – Official Recipe




MAKING The OFFICIAL RECIPE

RAGU alla BOLOGNESE

OFFICIAL RAGU RECIPE

CERTIFIED by The CHAMBER of COMMERCE

Of The City of BOLOGNA ITALY