Neapolitan Meatball Rice Timbale Recipe from POSITANO THe Amalfi Coast COokbook by Daniel Bellino Zwicke

 

TIMBALLO di POLPETTE

   Neapolitan Meatball / Rice Timbale 

This is a great little antipasto item they make in Naples, and places along the Amalfi Coast. It’s an excellent dish to serve, preceding a fish, meat, or pasta course of any type, especially pasta with mussels or Spaghetti Vongole. This makes a great buffet or picnic lunch item with frittata, salumi, cheese, and fruit to go along in your picnic basket. As we’ve said, one of these timballo makes a wonderful antipasto, or you can serve two or three on a plate for a nice hearty main-course.

I also suggest, if you like, double the size of the meatball recipe below, to make a larger batch, if you want some leftover meatballs to make Meatball Sandwiches the next day, or serve one timballo on a plate with 3 or 4 meatballs for another great alternative main-course dish. 

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 Bee1 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

 

  • 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 the 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. 

  • Set meatballs aside to cool.

  • Rice Preparation :


  • Fill a large pot with the Olive Oil and chopped Onion and cook on medium heat for 4 minutes. Add rice and 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.

  •  
    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.

  • 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 a preheated oven at 325 degrees for 18 minutes.

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

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

  • 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.

This Recipe has been Excerpted from Daniel Bellino Zwicke’s new forthcoming book (February 2021)  POSITANO The AMALFI COST COOKBOOK – Travel Guide
Broadway Fifth Press,  New York, NY
 
 
 
 
POSITANO is COMING !!!!
 
POSITANO The AMALFI COAST COOKBOOK
 
TRAVEL GUIDE
 
 
RECIPES of POSITANO – NAPLES – The AMALFI COAST
 
And TRAVEL GUIDE by Bestselling Italian Cookbook Author
 
DANIEL BELLINO ZWICKE
 
COMING February 2021
 
Will be Available on AMAZON.com
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Italian Grandma Authentic Meat Sauce Ragu Recipe

 


She Hand-Grinds the MEATS

NONNA MAkes The SUGO

NONNO is Filling up bottles with OLIVE OIL



SUGO della NONNA

Real Authentic Italian Grandma Meat Ragu Recipe


NONNA ‘S RECIPE
This Italian Grandma (Nonna) Makes an Awesome Meat Ragu. She buys whole cuts of
Beef, Veal, and Pork and grinds the meat by hand at home in her hand-cranked Meat-Grinder.
She also grinds the Carrot and Celery for the recipe in the meat grinder.

There’s nothing like a homemade slow simmered Italian Meat Ragu, like this one or the famed
Ragu Bolognese ..  Learn how to make a Bolognese , or any of the various Italian Meat Ragu (Sugo) and “the World is Yours” .. They are so delicious, and once you know how to make one and make it for friends and family they will love it. It’s really one of the greatest things on Earth, and something everyone should know and have in their cooking repertoires, so learn How to Make One. “all the Best.”

SUGO delle NONNA 

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History of The Submarine Sandwich in America and a Recipe for a Hot Italian Sandwich

 

HOT ITALIAN SUB SANDWICHES





HOT ITALIAN SANDWICHES





In AMERICA

SUBS – HERO’S – HOAGIES – GRINDERS and ???

The HISTORY of SUBMARINE SANDWICHES is in SUNDAY SAUCE

by DANIEL BELLINO ZWICKE
SUNDAY SAUCE

“WHEN ITALIAN-AMERICANS COOK”

RECIPES for SUNDAY SAUCE

BRACIOLE – MEATBALLS

LASAGNA

PASTA FAGIOLI

GABAGOOL

The HISTORY of The SUB SANDWICH

And More ..



SUBMARINE SANDWICH


“Look at the Gabagool”


    A Submarine Sandwich, also known as a “Hero” in New York, Hoagie in Philadelphia, and “Grinder” in New England the Mid-West & California, and a Bomber in Upstate New York. These Sandwiches consists of Italian or French Bread split down the middle in two long pieces. In between the bread goes; Salami, Cheese, Ham, slice tomato, lettuce, and sliced onion topped with Olive Oil, Vinegar, Oregano, Salt & Pepper. This is the basic “Hero” Sandwich, Sub, Hoagie or whatever you call it depending on where you live. In Jersey they are Submarines or simply Subs. Hero Sandwiches (Northern NJ & NY) were invented around the turn of 1900’s by Italian-American immigrants on the East Coast of the United States, in cities such as; New York, Boston, Portland Maine, Providence Rhode Island, Philadelphia, and Paterson, New Jersey where it is said the first Submarine Sandwich was invented by one Dominic Conti (1874-1954) an Italian immigrant from Montella, Italy a town in the province of Avellino near Naples (Napoli), Italy where much of Italian-America’s dishes come from along with Sicily, Calabria, and Abruzzo. Conti is said to have named his sandwiches Submarines after seeing a Museum Exhibition at The Paterson Museum of a recovered 1901 Submarine The Fenian Ram. As his sandwiches made on long loaves of Italian Bread resemble the Submarine, Conti named his sandwiches Submarine Sandwiches, which later became known  as Subs.” Conti’s granddaughter says, “My grandfather came to America in 1895 from Montella, Italy. In 1910, he started an Italian Grocery Store in Paterson (Silk City), New Jersey, which was called “Dominic Conti’s Grocery Store” on Mill Street where he was selling traditional Italian Sandwiches. His sandwiches were made from a recipe he brought with him from Italy which consisted of a long crusty roll filled with cold cuts, topped with lettuce, tomatoes, peppers, onions, Oil & Vinegar, Italian Herbs & Spices, Salt & Black Pepper. The sandwich started with a layer of cheese and ended with a layer of cheese (so the Bread wouldn’t get soggy).
   So these Italian Submarine Sandwiches as they are known in Jersey, are Grinders in New England, Hoagies in Philly and in New York they’re most commonly known as a Hero, of which the name is credited to New York Herald Tribune food-writer Clementine Paddle-ford in the 1930’s. As far as who invented these sand-wiches, there are a few different theories of who invented the first one and where it was. Some say in the sandwich was created in Scollay Square to entice Sailors stationed at the Charlestown Navy Yard in Boston, and that the term Grinder the name of the sandwich in New England (as well as the Mid-West) comes from dockworkers who were called Grinders. Another theory has the Sandwich originating in Portland, Maine. We feel this is highly unlikely and that it was Dominic Conti of Montella Italy and Paterson, New Jersey who invented this Italian-American icon, and one that has been adopted by the whole country after its birth on the East Coast and of Italian neighborhoods.
    Now a days there are a multitude of horrible chain Sub Stands like Subway, of which the ingredient are inferior to the original sandwiches of which you can still get at any good Italian Deli in New York, New Jersey, in Philly, Pittsburgh, New Orleans, Boston, and Baltimore.





by Daniel Bellino-Zwicke 

Excerpted From Daniel Bellino-Zwicke’s latest book  SUNDAY SAUCE  … When Italian Americans Cook …

 

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a8145-mrnewyorkny2b252822529
READ 

ALL ABOUT SUBMARINE SANDWICHES

The HISTORY
and How to Make One

RECIPE   in SUNDAY SAUCE




ITALIAN SUB SANDWICHES

FAICCO’S PORK STORE

GREENWICH VILLAGE

NEW YORK


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Positano The Amalfi Coast Cookbook Travel Guide – Naples

“IT’S ALMOST HERE” !!!

POSITANO

The AMALFI COAST COOKBOOK – TRAVEL GUIDE

COMING November 28th 2020

“The BEST THING to HAPPEN in 2020”

AMAZON.com

Yes boys and girls, Ladies & Gentlemen, it’s almost here. Positano The Amalfi Coast Cookbook / Travel Guide is coming. It will be available on Amazon.com on Novemeber 28, 2020, “The Best Thing to Happen in 2020,” so the saying goes. The book is like no other ever written on Positano, Capri, Naples, and the Amalfi Coast. Anyone who gets it, will see that it’s one of the best Italian Cookbooks ever published on the specific region and cuisines of Naples and the Amalfi Coast. There are lots of great recipes that I have collected and developed over a 35 year period of going to the beautiful island of Capri, Positano, Napoli, and the Amalfi Coast of Southern Italy, which most people have just recently discovered in the past 15 years or so, I made my first of many wonderful trips way back in the Summer of 1985. I’ve been going ever since, and have stayed in and explored almost every inch of this one of the World’s most beautiful areas, and in particular, the food, the people, and the natural beauty of the Amalfi Coast, the surround area and islands.

Yes I have a wealth of knowledge that you will not get and most other cookbooks or travel guides of the area. Did you say travel guide you say? Yes, this book is like no other ever written on the Amalfi Coast in that is a cookbook and travel guide, with true stories of Naples, Capri, and the Amalfi Coast written by me. Why both a cookbook slash travel guide. Well, I love cooking and I love travel, and I am, if I must say so myself, well versed on both. I worked in the restaurant and wine business in New York for more than 30 years, cooking for 10 years, and then as a wine director specializing in Italian Wine. I got to know and become friendly with hundreds of Italian people who make wine and own wine estates all over Italy. Yes my knowledge of wine, food, cooking, writing Italian Cookbooks, and Italy and World Travel are quite extensive, and I bring this experience to you within the front and back cover of this book, Positano – The Amalfi Coast Cookbook / Travel Guide.

This book first started out as a travel guide of Positano and the Amalfi Coast with Naples and Capri. Yes a travel guide, with essays as well as having 30 or so recipes of the best loved most popular dishes of Naples and the Amalfi Coast. Somehow as books often do, it morphed into something else. It became more of a cookbook than a travel guide, but never-the-less, a travel guide as well, not only in the traditional travel guide sense of chapters on specific places, and info on the best hotels, and restaurants in Naples, on the islands, and all around the coast. So, info in the traditional sense, but a great deal of wonderful info and little known secrets translated in the stories I tell of my frequent trips and all the eating, chatting, maneuvering around and all sorts of little tidbits for you to divulge.

There’s no pictures you say. Yes this is true, no pictures other than the beautiful cover (“I think so”). No I don’t do pictures in my books but stories that people seem to like quite a bit, “my storytelling of food, experiences, travels, and what-not.” If you want pictures though, you are in luck. I’ve created a companion website to this book, Positano-Amalfi-Coast,com, and it has all the gorgeous pictures of Positano, Naples, Capri, and the whole of the Amalfi Coast that you could ever want, they’re on my website, so use it in conjunction with this book.

Why the recipes. I love food, especially Italian Food, my specialty, and I love the food of this area, and I want to tell you something. The reason for all the wonderful recipes that I’ve amassed over the years, through having so many meals at wonderful restaurants, trattorias, and pizzerias in Naples and all around the coast, talking to the cooks and chefs, going home and re-creating these dishes, and writing up recipes on how to make them, and jotting everything down. It’s been a 35 year journey. I want you to read the book and pick out the dishes you love, maybe you had a certain dishes at a special little trattoria where you had a most memorable time, and now that you’re home and you miss being on the Amalfi Coast, you want to learn how to make that special dish and cook it at home for friends, family, and loved ones. It’s a way to relive all those wonderful memories of Capri, Positano, the Amalfi Coast, no matter where you stayed or went, this book will help you relive all those wonderful times, as well as help you plan future trips whether you been there before, or this will be your first time, we are here to help and inspire you to have the Dream Vacation of your life. This is my hope.

Daniel Bellino Zwicke