ITALIAN FOOD

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















.


Sauce or Gravy – What do You Call It – Red Sauce Debate

 

“GRAVY” !!!

Or is it SUNDAY SAUCE ???

Whatever You Call It ???

Do You call it “REDSAUCE” ?

It’s The Most SUPREME DISH of ITALIAN-AMERICA

And The ITALIAN-AMERICAN Peoples






SUNDAY SAUCE

The DEFINING BOOK on The SUBJECT

The SUBJECT of SUNDAY SAUCE

“SOME CALL IT GRAVY”
AMAZON.com
SAUCE, GRAVY, SUNDAY SAUCE, “RED SAUCE” or SUGO ? What is it. It can be a couple different things. It depends on who you are talking to, if they are Italian-American or not, where their family comes from in Italy, and what Italian Enclave in America they grew up in : New York City, Boston, New Jersey, Baltimore, Cleveland, Chicago, or wherever?

Some, when they say Sauce, Sugo, or Gravy, they can be talking about a Tomato Sauce that was cooked with or without meat in it. They can be talking about a Tomato Sauce that was cooked with Meat in it, and the Sauce is served, dressing Maccheroni, but with the Sauce removed, for the Meat ( or Meats) to be served later in the meal, or put aside, refrigerated and served at another time.

Usually, when someone says  “Gravy” they are referring to a sauce made with Tomatoes that meats, such as Italian Sausages, Braciola, Pork Ribs, Meatballs, and or Pork or Beef Neck, maybe chicken parts, Beef Chuck, or veal, in which the sauce is cooked with any combination of some of these meats mentioned, and possibly other meats, such as Lamb or Beef Short Ribs, whatever?

There is no one right answer to what is Italian-American Gravy, “Sauce” Sunday Gravy, Sugo, or Sunday Sauce. Again, it just depends on who is talking and their family background and history. There is now one standard answer, “No Right or Wrong.” The main and  most important thing is that the dish taste good.


CLEMENZA SHOWS MICHAEL

HOW to MAKE SAUCE for a BUNCH of GUYS

RICHARD CASTELLANO as PETER CLEMENZA

And AL PACINO as MICHAEL CORLEONE

In FRANCIS FORD COPPOLA’S The GODFATHER

An ITALIAN- AMERICAN CLASSIC





LEARN HOW to MAKE SUNDAY SAUCE – GRAVY

RECIPES are in The SUNDAY SAUCE COOKBOOK
by Daniel Bellino “Z”
AMAZON.com

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” 


AMAZON.com

ARANCINI NPALERMITANO
HOW to MAKE Authentic SICILIAN RICE BALLS 

“ARANCINI”

Video Recipe


MARIO MAKES ARANCINI

A Favorite Italian Cookbook – Sicilian Italian American Recipes Pasta Eggs Soup and Sweets

 


SEGRETO ITALIANO

FAVORITE ITALIAN DISHES

And SECRET RECIPES
AMAZON.com



If you’re just beginning to learn Italian cooking – or you’re advanced…..you’ll find at least ONE recipe in this book you’ll have to try. But more likely, you’ll find several. What I love about this selection of recipes is that they include strictly Italian; Sicilian; and Italian-American dishes. The author recognizes Italian-American as a cuisine unto its own. Falling into all three categories myself, I have a large collection of Italian and Sicilian cookbooks, but none specifically for Italian-American. I think this is about as close as I’ll get. Dishes from my childhood (along with some charming anecdotes from the author) are in here and my mouth waters just thinking about which one I’ll make first.


The recipes are rather simple just like *real* Italian food. I remember the time I asked Zia Elena for her spaghetti sauce and meatball recipes. To me, she was the Queen of authentic and delicious Sicilian/Neopolitan cookery (she married one of those northern Italians, so learned to cook for him. I had to ask her on the sly as no one would admit to her superior culinary skills in front of their own mothers!) Her list of ingredients was short and of course, delicious. Most Italian recipes are like that —- not complicated, but delicious.

I give this book two paws up! For the price, it’s such a deal, it should be in any cook book collection which focuses on the three types of Italian food. And lest the reader say, “But I thought Sicilians *were* Italians…” You can read up on this on the internet and see that Sicily had hosted numerous types of colonies for hundreds of years by everyone from Greeks, Arabs, Byzantines, even Scandinavians!. It only became part of Italy in 1860. Then in 1946 it became an autonomous region. Why does this matter? Sicilian cooking has many influences and so differs, although at times in subtle ways and sometimes in a complete composition expression to the more northern Italian food and customs. Due to Sicily’s proximity to Greece, a dear Greek man once told me (as I choked on the sweetness of the baklava he had just given me), that Sicilians were “just Greeks” who wanted to be Italians. May be a grain of truth in that.!

If you love this outrageously ethnic food, then I highly recommend this. It’s the kind of book I wish Zia Elena would have written and left to me! 


Thanks, Daniel