DANIEL BELLINO ZWICKE

Venetian Pasta with Duck Ragu Recipe – author Daniel Bellino

BIGOLI with DUCK RAGU all VENENZIANA

BIGOLI in SALSA

BIGOLI with DUCK RAGU

PASTA with DUCK RAGU

Duck ragu with bigoli is a traditional dish here in Veneto where I live. In fact, if you visit the region you are bound to find it in many restaurants. It is also often cooked by the Venetians on holidays or feast days.

Bigoli looks like a very thick spaghetti and is often eaten with various fat-rich sauces; the most well-known bigoli recipe is with duck ragu. In the past, the traditional recipe for this dish involved cooking the pasta in a fatty broth in which a young duck had been boiled.

The Venetians then made a sauce with flavored butter and the offal of the duck, which they ate with the bigoli. The duck itself was eaten after.

DUCK RAGU Recipe :

Ingredients :

1 whole Duck

5 Tablespoons Olive Oil, and 1 tablespoons Butter

1 Carrot & 2 Clery Stalks, and 1 small Onion

2 Bay Leaves and I bunch fresh Sage

3 tablespoons Tomato Paste, and 1 cup Tomato Pasta (puree)

3/4 teaspoon Salt, and 3/4 teaspoon ground Black Pepper

3/4 cup dry Red Wine

1 pound fresh Bigoli Pasta, or Spaghetti or Bucatini

Cut the Duck into 4 pieces, and place on a large baking pan. Season with a little salt and black Pepper. Place in a 350 degree oven and roast for 16 minutes.

Take the Duck out of the oven and pour off excess fat that has rendered out of the duck. You can save the fate to use for roasting potatoes at another time.

Place the duck back in the oven to cook more.

Place the olive oil, carrots, onions, and Celery in a large pot and cook on medium heat for 4 minutes. Sprinkle on a little Salt and Black Pepper, and continue cooking on low heat for 7 minutes.

Add the Tomato Paste to pot and cook on high heat for 4 minutes. Add the wine, and cook on high heat for 7 minutes, until the wine half reduced by half its original volume.

Add the tomato paste and sage and cook on medium heat until the tomatoes start to bubble.

Remove the Duck from the oven after it has cooked for a total of 30 to 35 minutes. Drain the fat off the Duck.

Place the Duck pieces in the pot with the Tomatoes. Cook on low heat for about 1 and 15 minutes. Make you stir the bottom of the pot from time to time with a wooden spoon, to keep the sauce from burning on the bottom.

Remove the Duck from the pot and let it cool for about 15 minutes. Also remove the burn of Sage and Bay Leaves from the pot and discard.

Once the Duck has cooled, remove the meat from the bones. Place the duck meat back into the sauce pot and cook on a very low flame for 20 minutes.

Cook your pasta of choice as the duck is simmering.

Take a half cup of pasta water from the pot and set aside. When the pasta is finished cooking, drain the pasta in a colander. Place the pasta back in the pot it cooked in, add about 2 cups of the Duck Ragu to the pot, with a knob of butter and 1 tablespoon of olive oil and mix.

Divide the pasta among 4 to 6 plates, in equal portions. Add about 3 tablespoons of the Duck Ragu on top of each portion of pasta and serve.

Serve with grated Prmigiano Reggiano or Grana Padano Cheese on the side.

Enjoy !

RECIPE by Daniel Bellino Zwicke

SUNDAY SAUCE

AMERICA’S FAVORITE ITALIAN COOKBOOK

Daniel Bellino Zwicke

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GOING to ITALY ?

HOTELS – EUROPE

And WORLDWIDE

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The Sinatra Sauce Cookbook – Get It – On Amazon

SINATRA SAUCE

The COOKBOOK

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

PASTA – MEATBALLS – LASAGNA

And More …

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SINATRA SAUCE “Music Meatballs & Merriment”

Daniel Bellino Zwicke

Sinatra Sauce “Music Metaballs & Merriment” and Living The Good Life. “Like Frank” .. Yes, it’s about Frank. That is one Francis Albert Sinatra, the Greatest Singer of The 20th Century, and Icon of American, especially of the Italian-American Enclave in America. Frank Sinatra was many things, first and foremost a Great Italian-American singer, Love & Adored by Millions. Mr. Sinatra was also an actor, citizen, and Entertainer Par Excellence. Yes this book is about those things, Frank Sinatra : the incomparable singer, actor, recording artist, Teen Idol of the 1940s, philanthropist, and Las Vegas & Nightclub Entertainer. He was like no other, Sinatra was one-of-a- kind, and he had a lust for life, “Hanging with Friends,” – sipping cocktails, with good food, and making good times. That’s what this book is about, Frank Sinatra, eating (Italian Food), enjoying a cocktail or two, and the company of family and friends. Yes, Frank Sinatra lived life to its fullest. He wouldn’t have it any other way, but “His Way.”

This book “Inspires” and gives you the tools to live out your Sinatra Dreams. You can make it reality, with recipes of Frank’s Favorite Italian Foods, Pasta, Meatballs, Posillipo, Eggplant Parm and more. Eating, drinking, and having good times, all the time as Frank did. Meals with friends and family. Meals you can cook, with recipes in this book. The info and recipes are all here in Sinatra Sauce. Read it, put on some Sinatra (music), cook, eat, and create memorable times at the table, just like Frank. That’s what this book is about: Sinatra, Family, Friends, and Good Times. “The Best is Yet to Come”

Visit SINATRA SAUCE – The Website @ https://sinatrasauce.com

Author Daniel Bellino Zwicke is a lifelong Sinatra fan. He is a Best Selling author, who lives and writes in New York’s Greenwich Village. Daniel is currently working on several other projects. He has authored : Sunday Sauce, La Tavola, Mangia Italiano, Grandma Bellino’s Cookbook, Segreto Italiano, and Positano The Amalfi Coast – Travel Guide / Cookbook.

Arancini Italian Rice Balls – Everything You Wanted to Know How to Make Sicilian Rice Balls – Recipes

ARANCINI SICILIANA

NINNI Makes ARANCINI

SICILIAN RICE BALLS

PASQUALE Makes ARANCINI

ARANCINI – RICE BALLS by PASQUALE

ARACINI alla VINCENZO

SICILIAN RICE BALLS

by VINCENZO & “VINCENZO’S PLATE”

ARANCINI SICILIANA

Original Recipe

RECIPE :

1 kg Carnaroli or Arborio rice
2 sachets of saffron
2,200 g water
salt
extra virgin olive oil
800 g tomato
celery, carrot, onion
black pepper
120 g parmesan
80g butter
150 g provolone
2 pounds ground Beef, or half pork and half beef
rosemary
500g pe
breadcrumbs as needed
2 eggs
2 glasses of water
2 glasses of flour

Use Carnaroli Rice

Let the rice cool completely before forming the Arancini

Taste the rice well so it will be more delicious even where there is no filling

Use a Caciocavallo or Provola Cheese

Fry with Canola or Corn Oil

NONNA BELLINO’S COOKBOOK

aka The SINATRA COOKBOOK

“RECIPES From MY SICILIAN NONNA”

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ARANCINI NPALERMITANO

HOW to MAKE Authentic SICILIAN RICE BALLS

“ARANCINI”

Video Recipe

MARIO MAKES ARANCINI

Everything You Ever Wanted to Know About Italian Sunday Sauce Gravy – But where Afraid to Ask

GIANNI of NORTH BEACH

Awesome SUNDAY GRAVY From a Great ITALIAN-AMERICAN COOK

GIANNI

Our Pal Gianni makes an awesome Sunday Gravy and we just love his passion. This recipe is for the Gravy that his Mom and Aunt Fran would make when Gianni was growing up in New Jersey where they make along with New York the Best Sunday Sauce Gravy to be found on the planet ..

SUNDAY SAUCE alla CLEMENZA

From The GODFATHER

This Sunday Sauce video is from our friend Daniel Bellino, author of Sunday Sauce –

When Italian-Americans Cook … We love Daniel’s book, his Sunday Sauce (Gravy) recipe, and especially Daniel’s great passion and love for Italian-American food and the rituals within … Daniel just like our buddy Gianni is “The Real Deal,” and these guys are both Italian-Americans from Jersey, one of the strongest Italian enclaves in the country. Bravo Daniele ! Bravo Gianni !

CARLA’S SUNDAY GRAVY NAPOLITAN

Carla makes an Awesome Sunday Gravy ..

She’s so Sweet, we just Love her.

Her and her awesome Gravy Napolitan ..

Brava Carla !!!

RAGU NAPOLITANA

The ORIGINAL SUNDAY SAUCE

The HISTORY of SUNDAY SAUCE GRAVY

RAGU NAPOLITAN

“THAT’S RIGHT, IT’S CALLED GRAVY” !!!

This girl just cracks us up .. And she’s from Jersey .. We swear, we didn’t plan this, but we realize most of the best Sunday Sauce gravy recipes come from New Jersey, more than anywhere else in the country, even Brooklyn and the rest of New York .. Well I guess Jersey Wins Top Prize for The Best SUNDAY GRAVY in All of America ..

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LEARN How to Make SUNDAY SAUCE alla CLEMENZA

From THE GODFATHER

Cousin’s Antony & Daniel make an awesome SUNDAY SAUCE with Sausage, Meatballs. and Pork Spare Ribs .. We just love it .. Here they make this Gravy at Tony’s father’s house in Lodi, New Jersey which was at one time 100% Italian, mostly from Sicily and Napoli .. Tony & Daniel’s grandfather and grandmother were from Lercara Friddi Sicily, the same town that one Charles “Lucky” Lucciano was from, as well as another Jersey Boy named one Francis Albert Sinatra (Frank Sinatra) …

Excerpted from SUNDAY SAUCE – When Italian-American Cook

Of all the fine traditions of the Italian-American enclave in the United State, the Sunday afternoon ritual of making and eating a Sunday Sauce, a.k.a. “Gravy” is Italian-America’s most Time-Honored of all. Mamma, Grandma (Nonna) will make her celebrated “Sunday Sauce” and all is glorious. Sunday Sauce? What is it? Well, first off, Sunday Sauce, or as some call it, Gravy or simply “Sauce,” is without question thee number-1 undisputed “Supreme Dish” of our great Italian-American Cuisine and the Italian-American enclave as a whole, “It doesn’t get any better than a Sunday Sauce.” Ok, now, to be more specific for those who may not know about Sunday Sauce, there are a number of variations on the theme. Most Sunday Sauces are made with Italian Sausages, Braciole, and Meatballs. Some people make their versions with; Beef or Pork Neck, while others make their Gravy (Sunday Sauce) with just Sausage and Meatballs, like Pete Clemenza, or the most popular version of; Sausages, Meatballs, and Braciole. Some may throw some Chicken Thighs or a Veal Shank into this mix. Sunday Sauces can be made with any combination of these aforementioned meats. The meats are slowly simmered for several hours in a “Sauce” made with tomatoes, minced onions, and garlic. I generally like to make my Sunday Sauce Gravy with Sausages, Meatballs, and Pork Ribs. Other times I’ll make it with Sausage, Meatballs, and Braciole. An old tradition in some families is that mother or Grandma would start the Sauce early on a Sunday morning, get all the ingredients in the pot and start the Gravy simmering away for a couple hours on top of the stove, then put it in the oven for a couple hours while everyone goes to Church. When you get back home, the Sauce would be ready, “ready to be devoured that is!”

Our family would usually start our Sunday meal with the most traditional Italian-American-Antipasto of roast peppers, Salami, Olives, Celery, and Provolone. After that, it’s on to the Main Event of Maccheroni and Sunday Sauce, a dish which is something so Blissfully and Pleasurably Sublime, that it is almost “Sinful.” Yes it is.

When a meal centered around a Sunday Sauce is announced, one can have visions of Blissful Ecstasy at thoughts of eating Pasta laden with Italian Sausages, Savory Meatballs, Beef Braciola, and succulent Pork Ribs. All this has been slowly simmered to culinary perfection. Yes just the thoughts can enrapture one into a delightful frenzy of the “Most Blissful Feelings” of smelling, seeing, and consuming all the ingredients, the Sausages, Meatballs and Gravy. Yes a Sunday Sauce can and does have such effects on one’s mind, body, and soul. And, I do not want to sound prejudice, but this is pure fact, it is the Male of the Italian-American species who Love The Sunday Sauce in all its form, far more than the female sex. True! Meatballs too! And Italian-American men and boys Love and hold oh-so-dear, their Meatballs, Sunday Sauce, Sausage & Peppers, and Meatball Parm Sandwiches.

Daniel Bellino-Zwicke