ITALIAN FOOD

The Big Night Timpano

BIG NIGHTMAKING The TIMPANO

Stanley Tucci, Marc Anthony, and Tony Shaloub

BIG NIGHT

TIMPANO

The TIMPANO

Also called TIMBALLO

BIG NIGHT

GREAT TIMBALLO RECIPE !!!

POSITANO The AMALFI COAST

TRAVEL GUIDE – COOKBOOK

100 GREAT REGIONAL RECIPES

Including an EASY to MAKE TIMBALLO

aka TIMPANO

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An EASIER TIMPANO

by a COUPLE ITALIAN NOONA’S

FRANCESCA & PINA

CALABRESE TIMPANO

alla FRANCESCA & PINA

CALABRIA

WANT to MAKE a SCILIAN TIMBALLO ?

RECIPE INSIDE

NONNA BELLINO’S COOKBOOK

SICILIAN TIMALLO RECIPE

And MORE

CAPONATA – ARANCINI

SOUPS – PASTA

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TIMBALLO al SICILIAN

EASY to MAKE

RECIPE

SICILIAN TIMBALLO di ANELETTI

BING NIGHT TIMPANO

by BINGING with BABISH

NONNA BELLINO’S COOKBOOK

SICILIAN TIMBALLO

MEATBALLS – TOMATO SAUCE

CAPONATA – ARANCINI

And More …

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Sinatra Spaghetti Meatballs Recipe Tomato Sauce alla Frank

FRANK SINATRA SPAGHETTI SAUCE

And MEATBALLS

FRANK SINATRA Shows DINAH SHORE

HOW to MAKE SPAGHETTI SAUCE

alla SINATRA

FRANK SINATRA tells Sid Mark, step-by-step HOW He Makes TOMATO SAUCE

“You begin with a skillet and you use a light kind of olive oil and put in about 2 tbsp. full and put in 3 whole cloves of garlic. I usually puncture the cloves with a fork so it will exude the flavor I want. When the garlic is tanned or light brown take it out of the oil and throw it away. Keep the oil.” “For 4 people you can take 2 cans of the oval shaped tomato and you put each can in a blender and count about a “slow four” to grind it up and put it in a saucepan…do that with both cans. Add a pinch of salt and a little bit of black pepper and little bit of oregano…maybe ½ tsp. full. Add the oil. I used to watch my dad do it. He’d just take his fingers and he’d take so much and throw it in the pot. And you let it simmer.” … “Now…VERY IMPORTANT because this is what you don’t find in restaurants because they can’t take the time to do it. You take a good sized tsbp. And whatever oil or foreign matter that comes to the top; just keep skimming it until you have a pure red sauce. Low flame and cook for about ½ hr. and just let it sit there until you are ready to turn on your water for your pasta.” “You want to put a couple of bay leaves and fresh basil is wonderful…at the last minute.” “So you’ve got in the sauce olive oil, garlic, pepper, salt, oregano, a couple of basil leaves and, if you wish, a teaspoon – tablespoon. Of finely chopped parsley and that’s the way to make a simple pasta sauce.”

“Basta!”

Screenshot 2024-02-04 155350

FRANK & AVA

FRANK SINATRA’S SPAGHETTI SAUCE

Recipe :

1/2 of a cup of Olive Oil
1 medium Onion finely diced
4 cloves of Garlic minced
1-28-ounce can Italian style tomatoes
1-28-ounce can of tomato purée
2 tablespoons of fresh parsley chopped
2 teaspoons of dried thyme
1 teaspoon each of Slat & Black Pepper
black pepper
1 pound of dried pasta
Extra chopped parsley for serving
red pepper flakes for serving, optional
Italian grated cheese blend, optional

Place the Olive Oil and diced Onions in a medium sized Pot. Cook on low heat for 5 minutes,

Add the Garlic and cook for 2 minutes on low heat as you stir with a wooden spoon.

Add the Salt, Black Pepper & Thyme and cook for 2 minutes, low heat.

Add all the Tomatoes and chopped fresh Parsley. Turn heat to high and cook until the sauce starts to bubble.

Turn the heat down to low, and let simmer for 40 minutes. Be sure to stir the Sauce with a wooden spoon as the sauce cooks, scrapping the bottom of the pot so the sauce doesn’t stick or burn.

After 40 minutes, turn the heat off.

Serve this Tomato Sauce with your favorite pasta.

Note : To make Pasta with Meatballs, make the Meatball recipe below.

SINATRA MEATBALLS Recipe

1 – pound of ground Beef
1 – of a pound ground Pork
1 cup of Italian Bread Crumbs
1/3 of a cup each grated Parmesan& Pecorino Romano Cheese
4 teaspoon of chopped Parsley
1 clove of Garlic, minced
3 large Eggs
1/2 teaspoon Salt & 1 teaspoon Black Pepper

Mix all the ingredients together in a large bowl.

Form the meat mixture into 3 inch in diameter Meatballs.

Place in a 375 degree oven for 12 minutes.

Remove the Meatballs from the oven and place in above Tomato Sauce, at the point when you have just put the Tomatoes in the pot.

On high-heat cook until the Sauce starts to boil (bubble). Low heat to low and cook for 40 to 45 minutes on low heat.

After 45 minutes turn heat off.

Cook Spaghetti, Rigatoni, or whatever pasta you like.

Drain the pasta in a colander. Place the pasta back into the pot it cooked in. Add some Tomato Sauce and mix.

Place some pasta on each persons plate. Add 2 or 3 Meatballs to the place. Add some Tomato Sauce over the Pasta and Meatballs and serve.

Place grated Pecorino, and or grated Parmigiano Cheese on the table.

Eat & Enjoy !!!

SUNDAY SAUCE

alla SINATRA RECIPE

MEATBALLS & SUNDAY SAUCE

alla BELLINO alla PACINO

alla SINATRA

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GIANTS !!!

PAVAROTTI & SINATRA !!!

NONNA BELLINO’S COOKBOOK

aka The SINATRA COOKBOOK

JOSEPHINA SALEMI BELLINO

BORN in LERCARA FRIDDI SICILY

The Same Town FRANK SINATRA’S FATHER MARTY

Was BORN

LUCKY LUCIANO as WELL

AMAZON.com

Italian Christmas Feast of The Seven Fish Recipe Cookbook

The BEST ITALIAN COOKBOOK

For The ITALIAN CHRISTMAS

FEAST of The SEVEN FISHES

For CHRISTMAS 2022

THE FEAST of THE 7 FISH

by Daniel Bellino-Zwicke

La VIGILIA

The Feast of The 7 Fish

My Aunt Helen used to make the famous Italian Christmas Eve Dinner, “The Feast of 7 Fishes,” The 7 Fish of the Seven Sacraments. I know she made it because I used to hear her talking about it when I was a little kid. Although I shared many wonderful meals with my dear Aunt Helen, I never had the pleasure of having the famous Christmas Eve Dinner “La Vigilia” Feast of Seven Fish with her. We always had Christmas Eve dinner with the immediate family and Aunt Helen had the Christmas Eve with her brother and sister and other family members. Aunt Helen was born in Salerno, Italy and was my Uncle Franks (1 of my Mother’s 3 brothers) better half. So for our Christmas Dinner my mother would make an Antipasto of Salami, Provolone, Peppers, and Olives, followed by Baked Ziti and a Baked Ham studded with cloves and Pineapple rings.

The first time I ever had the mystical dinner was about 12 years ago with my cousin Joe, his family and my girlfriend Duyen.

We had been talking about this famous Italian Feast a few weeks previous, and were thinking of making it. Joe told me he wanted to have the Christmas Eve Meal of The Feast of The 7 Fishes, known in Italy as La Viglia (The Vigil) or “La Festa Dei Sette Pesci,” which is also known in Italian-America as The Feast of The 7 Fish, that signify the 7 Sacraments. Now, how’s all that for a mouthful?

This Dinner, La Viglia originated in Southern Italy, especially in and around the environs of Napoli. The Feast of The 7 Fish is a Southern Italian tradition that does not exist in the rest of Italy, it is of the South. La Viglia, or “The Feast of the Seven Fishes” as it is known to Italian-Americans commemorates the waiting (Vigil) of the Baby Jesus to be Born at Midnight and the Seven Fish represent the Seven Sacraments of the Roman Catholic Church. Some also believe that the Seven Fish might signify the 7 Days of Creation, or The Seven Deadly Sins, but most believe the 7 Fish pertain to the Seven Sacraments.

So Joe asked me if I wanted to make this festive and all important dinner, to perform the ceremony. He didn’t need to ask twice. I had never made it before and was dying to do so. For a long time I had yearned to partake in this celebrated old Southern Italian Ritual, and this was my chance. Naturally I was excited, so was Joe.

The anticipation of the Great Feast to come was of happy expectations and excitement.

And what for the menu? I know Aunt Helen made Bacala, Shrimp Oreganata, Mussels, Baked Clams, Calamari, Octopus, and eel, all much Loved Southern Italian (especially Napoli and Sicily) Creatures of the Sea. We decided which fish we wanted and how to cook each one. Much thought and planning went into the menu and its execution. Joe wanted; Langoustines, Lobster, and Bacala. Alexandra asked if I would make Stuffed Calamari. We also decided on Shrimp Cocktail, Baked Clams Oreganata, and Cozze al Posillipo. The menu was set. Duyen helped me with the Calamari which we stuffed with Shrimp, parsley, breadcrumbs, and Peas. We braised the Calamari with tomato, White Wine, and herbs, and if I must say so myself, the Calamari came out superbly. The Stuffed Calamari were a lot of work to make, but well worth the effort as they were a huge hit with all. The Macari boys, Joey, Edward, and Tommy, as well as sister Gabriella, Alex, Joe, Duyen, Jose and Sergio from Barcelona were all in attendance.

The Mussels Posillipo were cooked with garlic, white wine, parsley, and tomato. The sauce is great to dip your bread into. This dish was one of my mother’s favorites back in the days when few Americans other than those of Italian origins ever ate these wonderful little bivalves. Now-a-days every-body does. As a young boy I remember my mother sending me to Bella Pizza in East Rutherford to get an order of them for her. She always gave me a few and I have Loved them ever since.

Joe helped me to cook the Langoustines. They are hard to find and I had to order a ten-pound box from Silvano in order to get them.

The best way to cook langoustines is to split them in half and sauté them on each side in olive oil with a little butter and garlic. We served the Langoustines the same way as Silvano does as we feel his recipe is the best and everybody loves them that way. The Langoustines are served with a salad of thinly shaved fennel and celery dressed in olive oil and lemon with some split cherry tomatoes. Absolutely delicious!!!

The Lobsters we prepared the best way possible, the New England way, steamed and served simply with drawn butter and lemon wedges. There’s nothing better on Earth, well except for Sunday Sauce of course.

Well, that Christmas Eve Dinner The Feast of Seven Fishes was quite a wonderful experience. It was a huge success but quite a bit too much work and actually, too much food, everyone was kind of full already by the fifth fish. The following year we decided on incorporating the Seven Fish into three courses instead of seven separate ones as it’s just too much, too much to eat and too much to cook, a lot of work, and who needs to work that hard on Christmas. It was a good decision. We still had 7 different fish, which is a must. Serving these 7 Fish in three courses was a good idea as it is much more manageable that way, both to cook and to eat.

On this Feast of The 7 Fish in “3 Courses” we decided to make the Stuffed Calamari, which I would not have chosen again because it was a lot of work, but it was Alex and Joe’s favorite and they said that it was a must. This was our Antipasto Course. Alexandra and her mom helped me, so the amount of work was cut down and divided into three, “A good thing.”

The stuffed calamari took care of two of the seven the shrimp that were stuffed into the squid.

The second course (Primi) of Linguine Frutti de Mare consumed four of the Seven Fish required for the meal. It consisted of Mussels, Clams, Lobster, and Scallops cooked with garlic, oil, herbs, and just a touch of tomato.

The seventh and final fish was fresh Cod that I roasted and served with a sweet and sour onion sauce (Bacala Fresca Agro Dolce). Everybody went bananas for it especially cousin Joe who raved at each and every dish I put down. It’s a pleasure cooking for Joe as his passion for eating and for the Italian American way of life, the food, the wine, the rituals.

Joe truly Loves and savors the experience, so I always love to cook for him, Alexandra, their children, or just about anyone for who savors the experience so well. This goes the same for my cousin Anthony Bellino his wife Debbie and their three girls Chrissy, Danna, and Allison, along with all my close friends and family.

It makes cooking a joy rather than a chore. When cooking for family or friends, you give two of life’s great gifts, a tasty Home-Cooked meal combined with a little bit of Love. Scratch that. “A whole lotta Love!”

If you don’t want to go so crazy, with 7 Fish as it’s quite an undertaking, you should try to do an odd numbers; 1, 3, 5, 7, 9, or 11. Three (3) is a Nice Number and Represents the Holy Trinity of The Father, Son, and Holy Ghost. Buon Natale!

Excerpted from The FEAST of The 7 FISH “ITALIAN CHRISTMAS by Daniel Bellino “Z”

The FEAST of THE 7 FISH

Available

in Paperback

and Kindle

AMAZON.com

As Italians we all took part in the great fish meals we would have growing up

and even in our adult years. Just the cover of this book brought back so many memories to our family . My girls had ideas that they knew exactly who to send

this book to. There was great joy over this gift to my son-in-law. He does such a great job on Christmas Eve with all his great gourmet fish meals. God Bless him

for his labor of love!!!!!

The Feast of The 7 Fish? It’s the Great Italian Christmas Eve Feast that’s the

most important and elaborate Italian meal of the year. The Feast is Mythical

and Magical .. Maybe you’ve heard of it, maybe not. Like me, you nay have

heard and been enamored of it and always wanted to make it yourself but

didn’t know how to go about it. Well, now you need not let that stop you

any longer.

Daniel Bellino Zwicke has written a wonderful book on the subject

“The Feast of The 7 Fish” Italian Christmas Eve Feast. The book has everything you’ll need to finally partake in this awesome Italian Ritual, including fabulous recipes and great advice. I bought this book a few weeks before Christmas last

year. I studied it, bought the fish, and made it with a little help from one of my cousins. The meal was a huge hit, everyone Loved it. I couldn’t have done it

without this book, so I’ll impart what I knew through experience. If you want

to make this great Italian Christmas Fish Feast, get this book, it awesome,

and it’ll guide you threw the meal, and not only for Christmas, but you can

use these wonderful fish recipes the whole year through. Get it!

POSITANO

The AMALFI COAST

TRAVEL GUIDE – COOKBOOK

AMAZON.com

Stuffed Artichokes alla Sinatra – Frank’s Sicilian Recipe

STUFFED ARTICHOKES

alla SINATRA

STUFFED ARTICHIKES alla SINATRA

RECIPE :

4 large Artichokes

2 tablespoons Black Olives, chopped

3 tablespoons Grated Parmesan Cheese

1 Garlic clove, chopped

1 tablespoon chopped Capers

2 tablespoons fresh Parsley, chopped

1/4 teaspoon Crushed Red Pepper Flakes

1 teaspoon dry Oregano

1/2 teaspoon Salt

1/2 teaspoon ground Black Pepper

1/4 cup Italian Olive Oil

PREPARARTION :

Rinse Artichokes under cold running water. With a sharp Knife, remove the stem, and cut 1 & 1/2 inches from the top of the artichoke. Pull the center leaves apart, and with a spoon, scraped the fuzzy choke from the center.

Place the Olives, Cheese, Salt, Capers, garlic, Parsley, Red & Black Pepper, and Oregano in a large mixing bowl.

Gradually add the Olive Oil to bread crumbs, stirring to mix, and mixture is moistened. Spoon the bread crumb mixture into the center of the Artichokes and in-between the leaves.

Place the Artichokes in a baking pan. Add 1 cup of water to the pan, Drizzle a 1/4 cup Olive Oil over the artichokes. Cover the artichokes with aluminum foil.

Bake the Artichokes in a 350 degree oven for 1 hour.

Remove the foil from the pan. Turn heat up to 400 degrees and bake for about 12 minutes.

Serve the Artichokes. Place each artichoke on a plate, and pour pan juices over the Artichokes.

Serve and Enjoy !!!