COOKING ITALIAN

Renaissance Recipe Pasticcio alla Contessa ARCELLI FONTANA – Piacenza Italy

PASTICCIO alla PIACENTINA

RENAISSANCE Recipe from COUNTESS ARCELLI FONTANA

ANOTHER TIMBALLO

PASTICCIO alla PIACENTINA

RENAISSANCE Recipe from COUNTESS ARCELLI FONTANA

“La PALTA RISTORANTE”

PASTICCIO alla CONTESSA FONTANA

PIACENZA, ITALY

RECIPE :

For the shortcrust pastry

Flour 250 g
Butter 80 g
Egg 1
Egg yolks 2
Sunflower seed oil 30 g
Sugar 25 g
Powdered sugar 25 g
Baking powder 4 g
Black pepper to taste
Fleur de sel to taste

For the filling

Pasta 300 g
Roe deer 500 g
Onion 1
Butter 100 g
Amaretti biscuits 30 g
Grana Padano 50 g
Egg 1
Juniper berries 2
Cypress pine cone 1
Black pepper to taste
Nutmeg to taste
Bay leaves 2
Salt to taste

MORE GREAT ITALIAN FOOD

MANGIA ITALIANO

“MEMORIES of ITALIAN FOOD”

In STORIES & RECIPES

by Daniel Bellino Z

AMAZON.com

MANGIA ITALIANO

MANGIA ITALIANO ! You Know What It Means?Yes! “EAT ITALIAN” !!!

Everyone LOVES ITALIAN FOOD ! Right? We’ll Take This “MAGICAL JOURNEY” A Journey To The World of ITALIAN FOOD of “Mother Italy” and The ITALIAN-AMERICAN COMMUNITY. Take it with BEST SELLING Author Daniel Bellino Zwicke and his DELIGHTFUL STORIES of ITALIAN FOOD, of ITALY, and the Italian-American Culture in all its most Wonderful Glory, “THAT’S ITALIAN” MEMORIES in ITALIAN FOOD, RECIPES and more … “COME TAKE THIS WONDERFUL JOURNEY With US”Mangia Italiano, Memories of Italian Food is a decades long journey of Best Selling Italian Cookbook Author Daniel Bellino “Z” and his lifelong experiences and love of Italian Food from the beginning of being weaned on Pastina, the first Pasta in a long life of eating Maccheroni (Pasta) as the staple food of his Italian-American family’s diet. Moving on to Spaghetti & Meatballs, Daniel’s First Experience in eating White Truffles with Pasta, to dining out in local Italian Restaurants over the years, along with taking numerous cultural and culinary journeys to the Mother Country, Italy. The author traveled to: Rome, Venice, Tuscany, Napoli, The Amalfi Coast, Verona, Sicily, and the whole of the Italian peninsula and its many lovely islands. He ate, he learned, he lived the Italian Life in all its many splendors. In Mangia Italiano the author recalls all his many experiences with Italian Food over the yeas, both in New York and Italy. Mangia Italiano is filled with Daniel’s delightful stories of a his remarkable journey into all of Italy’s cherished Regional Cuisines, counting a multitude of ingredients turned into a variety of savory recipes. Among the mouthwatering dishes, are recipes for such items as: Sicilian Stuffed Artichokes, Mudica Steaks, Venetian Braised Duck, Italian Wedding Soup, Ragu Napoletana (Gravy), Umberto’s Shrimp Sauce for Pasta, Nonna Bellino’s Tomato Sauce, Pasta Rotta, Spaghetti Carbonara, Porchetta, Frank Sinatra’s Egg Sandwich, Amalfitana Lemon Cake, and more. Mangia Italiano will “Inspire” you to your similar Italian Experiences as well and is a book that’s sure to bring you much JOY all through the years. Read the stories, cook these fine dishes and enjoy a splendid life, Italian Style!Author’s

Bio: DANIEL BELLINO ZWICKE is the Best Selling Author of: La Tavola, The Ragu Bolognese Cookbook, Grandma Bellino’s Cookbook, The Feast of The Seven Fish / ITALIAN CHRISTMAS, and SUNDAY SAUCE

Daniel created BAR CICHETTI, America’s First Ever Venetian Wine Bar (Bacaro), he lives and writes in New York’s Greenwich Village, New York City

BOOKS : SUNDAY SAUCE, THE RAGU BOLOGNESE COOKBOOK,

“SINATRA SAUCE, GRANDMA BELLINO’S ITALIAN COOKBOOK

The FEAST of The 7 FISH “ITALIAN CHRISTMAS”

MANGIA BENE TUTTI !!!

BEST SELLING ITALIAN COOKBOOKS on AMAZON.com

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

AMAZON.com

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”

AMAZON.com

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

Amalfi Coast Lemon Cake Recipe

FAMOUS LEMON CAKE

“MAMMA AGATA”

MAMMA AGATA’S Famous “LEMON CAKE” Recipe

INGREDIENTS:
1 & 1/3 Cups Sugar
2 Sticks Butter (1/2 Pound) Plus An Additional 1.5 Tablespoon To Grease The Pan
4 Large Eggs
Grated Zest of 2 Large Lemons, or 4 If Small
Pinch of Sea Salt
1 & 1/3 Cups All-Purpose Flour
4 Teaspoons Baking Powder
1/2 Cup Whole Milk
1/4 Cup Finely Chopped Hazelnuts

LEMONADE Mixture for Top of CAKE

1 & 1/3 cups Water

Juice from 3 LEMONS

8 tablespoons Sugar

INSTRUCTIONS

Preheat oven to 160 degrees Celsius or 320 degrees fahrenheit.
Whip the butter in a mixing bowl on high speed for at least two minutes.
Add the sugar and continue to whip until a soft cream forms.
Add the following to the mixing bowl, one at a time, and blend after each; eggs (one at a time), salt, grated lemon zest.
Alternate adding and blending the flour, baking powder, hazelnuts and milk into the mixing bowl.
Continue to mix the ingredients on medium speed until the texture of the batter has a light and airy consistency (similar to mousse).
(Note: Do not beat the batter for too long after adding the baking powder.)
Coat the surface of the fluted pan with butter before dusting it with flour, then shake off any excess flour before adding the cake batter to the pan.
Pour the batter into your greased and floured pan.
Bake the cake in the pre-heated oven for 45 minutes. While the cake is baking prepare your lemonade mixture by first squeezing the lemons into a pitcher or other container from which you can easily pour the mixture later.
Add the sugar to the lemon juice, and mix until the sugar is fully dissolved in the lemon juice.
Add the water and mix well.
Once the cake has finished baking, let it sit for two hours outside the oven to bring it to room temperature.
Slowly pour a little bit of the lemonade mixture all over the cake in the pan every 10 minutes (three times total) for 39 minutes to allow the cake to absorb the lemonade mixture very slowly.
After the first 30 minutes, tip the cake onto a serving platter and add the remaining lemonade to the top of the cake, distributing it evenly all over the cake.