PASTA Recipes

Sinatra Sauce Recipe Cookbook by DANIEL BELLINO

“SINATRA SAUCE”

The COOKBOOK

AMAZON.com

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.

Recipes :

SINATRA TOMATO SAUCE

DOLLY’S MEATBALLS

EGGPLANT PARMIGIANA

CAPONATA

ARTICHOKES SICILIAN STYLE

ARANCINI (Sicilian Rice Balls)

MINESTRONE alla DOLLY

DINO’S PASTA FAZOOL

MACCHERONI al FORNO

SICILIAN LASAGNA

CHICKEN VESUVIO

VEAL MARSALA

STEAK – SINATRA’S WAY

MARTY’S SICILIAN MEATLOAF

FRANK’S ITALIAN CHEESECAKE

REGINELLA SICILIAN COOKIES

And Much More !!!

SINATRA SAUCE – 5 STAR on AMAZON

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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Orecchiette Pasta Recipes of Bari

The Streets of Bari

ITALY

Making Orecchiette

Le ORECCHIETTE

BARI, ITALY

PASTA GRANNIES

Making Orecchiette

BARI

BARI, Italy — The grandmothers set up shop early. Out of ground-floor kitchens that opened directly onto the street, they came out singing old songs, sweeping the stone floor and scattering their homemade orecchiette, the city’s renowned ear-shaped pasta, on the mesh screens of wooden trays.

As the pasta dried in the sun along with the sweatpants, T-shirts and bath towels draped from the balconies above, Nunzia Caputo, 61, sat making more with her mother. A local man popped by to buy a kilo, which Ms. Caputo weighed out on an old-fashioned scale.

“Here it’s always fresh,” she said, in a kitchen cluttered with simmering pots of sauce, sacks of semola flour and a muted television. “If nobody buys them, we eat all of them. And this happens,” she said, pointing at her belly.

The orecchiette makers of via dell’Arco Basso in the southern coastal town of Bari have drawn cruise ship tourists, and contributed to Lonely Planet naming Bari one of Europe’s top 10 destinations.

They also inspired Dolce & Gabbana to film a cosmetics ad (“Pasta, Amore e Emotioneyes”) in which Sylvester Stallone’s adult daughters strut down the street in black negligees, dance with the grandmas and sift orecchiette through their fingers.

SYLVESTER STALLONE & ORECCHIETTE

Sistine & Sophia Stallone

Bari, Italy

Orecchiette alla Pugliese pasta Recipe from Puglia. Easy and delicious! The video above is of the local women of old Bari, or Bari Vecchia, making their own orecchiette in a setting which must have seen much of the same for centuries.