Author DANIEL BELLINO ZWICKE

Bellino and Pacino – AL Pacino favorite Pasta – Spaghetti Garlic and Olive Oil Recipe Daniel Bellino

CLEMENZA MAKES SAUCE

RICHARD CASTELLAN & AL PACINO

The GODFATHER

“Pacino & Bellino” refers to a culinary and cultural connection centred around Italian-American traditions, specifically involving author Daniel Bellino-Zwicke (often referred to as Bellino), and actor Al Pacino.

Here are the key aspects of this Connection:

Sunday Sauce Recipe: Daniel Bellino created a “Sunday Sauce” (Italian-American gravy with sausages, meatballs, and braciole) recipe inspired by the scene in The Godfather where Clemenza teaches Michael Corleone (Al Pacino) how to make it.

“Sunday Sauce” Sneakers: Bellino created limited-edition “Sunday Sauce” sneakers inspired by this theme and his Italian cookbook.
Al Pacino’s Favorite Dish: Bellino has highlighted and written about Al Pacino’s favorite dish, which is Spaghetti Aglio e Olio (garlic and oil), a dish often cooked by Pacino’s family in the Bronx.
Culinary Collaboration/Homage: Bellino-Zwicke has written extensively about Italian-American culture, often bridging the gap between iconic figures like Frank Sinatra and Al Pacino with authentic, traditional recipes in his books and articles.
“Sunday Sauce alla Pacino”: This is a specific recipe created by Bellino-Zwicke, described as a culinary tribute to Al Pacino.

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SUNDAY SAUCE

alla BELLINO alla PACINO

RECIPES :

SUNDAY SAUCE

PACINO PASTA

LASAGNA – MEATBALLS

And MORE ….

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AL PACINO

DANIEL BELLINO-ZWICKE

BAR TIBERIO

CAPRI, ITALY

SPAGHETTI GARLIC OIL alla PACINO

aka “SPAGHETTI AGLIO OLIO”

PACINO PASTA Recipe by BELLINO

INGREDIENTS :

¼ cup best quality
Italian Olive Oil

6 cloves of Garlic,
peeled and minced

½ teaspoon
Red Pepper Flakes

1 pound
imported Italian Spaghetti

¼ cup
Italian Parsley

Put a large pot with 4 quarts of water on the stove. Add 2 tablespoons salt and bring to the boil.

Place Olive Oil and garlic in a large frying pan and cook on medium heat for 2 minutes.

Add red pepper and continue cooking on low heat until the garlic begins to turn slightly brown. Turn heat off and let rest.

Add spaghetti to the boiling salted water. Cook spaghetti according to directions on package. Two minutes before the cooking time on package start testing the doneness of the spaghetti by taking a strand out of the water and biting into it to see how far cooked it. By doing this you’ll be able to determine if it needs to cook a bit longer or if it’s ready.

Once the pasta is finished cooking, quickly remove it from the heat and drain into a colander, reserving about 1/3 of a cup of the pasta cooking water to add to pasta sauce.

Add spaghetti back to the pot it cooked in and add the garlic olive oil sauce and the a mix well.

Add a little of the pasta cooking water if needed. Add the chopped parsley and mix.

Divide the spaghetti among four pasta plates or bowls. Sprinkle the top of each plate of Spaghetti with some chopped parsley and serve.

Pasta Bolognese Party

PASTA with RAGU BOLOGNESE

RECIPE

Continued From (Click Here)

So you go out and get some Provolone or other cheese if you’re going to serve a mixed antipasto before the Bolognese. Get some good Sweet Sopresseta, a jar of good quality Roast Red Peppers, and the best Italian Olives you can get, and your mixed antipasto is all set. Tell each guest to bring a nice bottle of Italian Wine, unless you prefer to buy the wine yourself, it’s all up to you. And there is nothing wrong with your guests each bringing a bottle. When they do so you end up getting a nice variety of different wines for everyone to taste, making your party not just a Party alla Bolognese but a pleasant little wine tasting as well. Nice, no? Yes, this works out quite well, and it makes the party a little more interesting, tasting the different wines. Tell your friends to bring Chianti, Barbera, Montepulciano di Abruzzo, or Lambrusco which is from Emilia Romagna and is the perfect wine if you’re having either Prosciutto & Melon or a Mixed Antipasto with some nice Salumi and Cheese to start.

You’ve got to have some nice background music for your party. The best music would be a mix of first and foremost Frank Sinatra, with Dean Martin, a little Tony Bennett, and some Louis Prima to boot. Hip Hop and Heavy Metal are strictly forbidden and an absolute no-no, you don’t want to ruin your party with bad music, do you?

Dessert and coffee are always great. They are not an absolute must, but I do highly recommend you serve coffee and dessert. Again, you may want to have one or two of your friends pick up some dessert. Italian desserts like: Ricotta Cheesecake, Italian Pastries and or Cookies, or Gelato are all great, but not absolutely necessary that the dessert be Italian. Maybe one of your friends makes a great Pineapple Upside Down Cake, a Red Velvet Cake or something like that is great. What’s important is you have a dessert, it’s just another little facet of your dinner party, your Party alla Bolognese. And don’t forget the Bolognese is the centerpiece and as they say in France The Piece de Resistance!

The RAGU BOLOGNESE COOKBOOK

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PARTY alla BOLOGNESE CHECKLIST

Get your ingredients for the Bolognese; the ground meat you choose. Tomatoes, wine, pasta, milk, butter, Olive Oil, and dry Porcini Mushrooms if you decide to use them.

2. Get your ingredients for your Antipasto course.

3. Buy at least two bottles of good Italian Wine, even if you have your guest bring wine, you’ll still want to get at least two bottles of your own.

4. Have plenty of spring or filtered water. Buy gallons of Spring Water (at least 2 gallons or more).

5. Buy one or two loaves of good Italian Bread.

6. Make the Bolognese! It’s great to make the night before the party. Just to let you know, it doesn’t hurt that the Bolognese is made the night before, it’s actually better.

7. Make sure you have some great music; Sinatra, Tony Bennett, Dean Martin and or some nice mellow R&B music.

8. Before your guest arrive, get your antipasto or salad ready to go when you need it. Keep it simple. If you choose one of the antipasto items from the antipasto section in this book, you can’t go wrong, they’re all real simple and don’t require any cooking, other than if you choose the Shrimp Cocktail, which is super simple and takes just a few minutes and can be done ahead of time, a few hours before or the day before your party.

9. A few minutes before you will be serving the antipasto, put your pot of Bolognese on the stove and turn the heat onto the lowest flame possible to heat up the Bolognese Sauce. If after the Bolognese is simmering for twenty minutes, it looks like it is getting dried out, you can add some water.

10. Put a large pot of water on to cook the pasta. Put a lot of salt in the pasta cooking water.

Serve the antipasto course to your guest and make sure you have some nice Sinatra tunes playing. Enjoy the antipasto with your guest.

12. Turn the water for the pasta on to a high flame. After you have eaten your antipasto with your guest wait about 15 minutes or more before you serve the Pasta alla Bolognese.

13. Rigatoni, Cavatappi, Fusilli, or some sort of short pasta are the best type of pasta to serve with your Ragu Bolognese at Party alla Bolognese party, as it’s easy to serve and to eat short maccheroni as opposed to long pasta like Spaghetti or Tagiatelle for your guest. Got that? Serve a short pasta.

14. After everyone has eaten their antipasto and are enjoying their wine, throw the pasta in the water to cook. The pasta will take about 12 minutes to cook. You want to have about 20 minutes in-between the antipasto and Bolognese course, so throw the pasta in the boiling water 10 minutes after everyone has finished eating the antipasto.

15. Follow the directions for cooking the pasta that is on the pasta package. Once the pasta is finished cooking, drain the pasta in a colander, reserving about a ¼ cup of the pasta cooking liquid. Add the pasta back to the pot that it cooked in. Add some of the Bolognese with a couple knobs of butter to the pot and mix the pasta and Bolognese Sauce together. Have a plate ready for each guest and plate each one with an equal portion of the Pasta Bolognese. Serve to your guest and make sure to pass around grated cheese.

OK So How Do you make The BOLOGNESE you want to know? The RECIPE is in The COOKBOOK, The RAGU BOLOGNESE COOKBOOK, where else?