Wednesday, November 30, 2022

Italian Christmas Feast 7 Fish Recipes Cookbook

 



Fried Baccala


When I was a little one, each year at Christmas, my grandmother would make these wonderful fried cod or cauliflower delicacies wrapped in seasoned dough! Bowls of baccala (cod fish) and cauliflower fritters would be set out on the Christmas Eve table and we would eat our fill! My little sister would eat them until she literally got sick much to the dismay of my father who would warn her of the imminent danger of her over indulgence!

What can I say; these Christmas Baccala and Cauliflower Fritters are absolutely delicious; and though I am not that big on fried foods in my normal diet, the Holidays just beg to differ! Enjoy my Christmas Baccala and Cauliflower Fritters this month at Christmas or whatever Holiday you observe; these fritters don’t discriminate, they just taste good! 





Fried Cauliflower



RECIPE 

INGREDIENTS:


In a large bowl make the batter with

1&1/2 cups organic all purpose flour 

1/2 cup grated Parmesan cheese

1 large egg

1 teaspoon granulated garlic

1 tablespoon parsley flakes

1/2 teaspoon each salt and pepper

1 cup water

(Note if you need more batter, increase the flour to 2 cups and add another egg, adjust seasoning)

24 ounces grape seed oil for frying

For the Baccala 

1 lb cod fish fillets, water, salt and pepper

Boil the fillets in the seasoned water until just cooked yet firm

Drain on paper towels, break up in chunks

For the Cauliflower 

1 large head organic cauliflower, leaves trimmed, water, salt, pepper 


Boil the whole cauliflower in the water until just cooked yet firm(5-7 minutes), drain in colander, break up in large chunks.


Heat the oil in a deep pan on medium high until fry ready.


Dip the cod chunks and cauliflower chunks in the batter.


Immerse the batter coated chunks in the hot oil, fry until golden brown .


Drain fritters on paper towel.

 

If not serving immediately, the fritters can be heated in a hot oven to crisp up! 


Enjoy!






"La VIGILIA"

The FEAST of The 7 FISH

ITALIAN CHRISTMAS COOKBOOK









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Friday, November 11, 2022

Tony Bourdain Food Porn Book Foodie

 



ANTHONY BOURDAIN




TONY BURDAIN

FOODPRON

FOODIE



"BEING TONY BOURDAIN"



TONY BOURDAIN FOODIE JOURNAL

What's Better than that?


This awesome journal was created by the artist Bellino from his origianl painting of the late great Anthony Bourain, and is in Tribute to Tony. There are some of Anthony Bourdain's most famous quotes on life, work, travel, and eating for the pleasure of it all.

105 Pages with 95 blank pages to write recipes, travel adventures and info, stories, poems, take notes, whatever you like, it's yours to do with as you please. Just having Anthony Bourdain will inspire.

This book is 6" X 9" - With 95 Blank Pages and Tony's most famous quotes to boot. You Love Tony, you'll Love this book, so get yorus today.

GIFT IDEAS : Birthdays, Christmas, Bon Voyage, Friendship Gift, and any occasion.


"TONY'S Most FAMOUS QUOTES"






BEING TONY BOURDAIN








ANTHONY BOURDAIN

"CONTEMPLATION"






GET TONY BOURDAIN STUFF






POSITANO THe AMALFI COAST 

TRAVEL GUIDE - COOKBOOK














Monday, October 3, 2022

Rest in Peace Anthony Bourdain RIP

 





ANTHNONY BOURDAIN

RIP

T SHIRT










ANTHONY BOURDAIN

"REST in PEACE TONY"

RIP








Pope of Greenwich Village - Italian Recipes

 
MINETTA TAVERN
 
GREENWICH VILLAGE SNOWSTORM
 
by BELLINO
FINE ART PIECE From FINE ART AMERICA
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MICKEY ROURKE
 
The POPE of GREENWICH VILLAGE
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Screenshot 2022-10-03 5.42.51 PM
MINETTA TAVERN
LITERARY BARS  NYC
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screenshot-2022-03-06-10.39.42-am
SUNDAY SAUCE
WHEN ITALIAN AMERICANS COOK
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Wednesday, September 14, 2022

Pizzeria Gorizia Pizza Naples

 

 



PIZZERIA GORIZIA

NAPOLI





Pizzeria Gorizia

Naples




THE GORIZIA PIZZERIA dal 1916


A welcoming atmosphere, a team of true Neapolitans and all the warmth that distinguishes our city: Pizzeria Gorizia 1916, a reference point in the Neapolitan gastronomic scene, has been making pizzas for over a century.

Today as a hundred years ago: both our pizzas and our dishes come from ancient traditional recipes, handed down from generation to generation, and prefer carefully selected local products of excellence.

Don't miss the 1916 pizza: ricotta, mozzarella, courgette flowers, artichokes, salami and provolone del monaco, a tribute to the iconic ingredients of our restaurant.

OUR HISTORY

It is May 10, 1916 when, in a Vomero which is still an expanse of land planted with broccoli, a very young Salvatore Grasso opens for the first time the doors of a business that, over the years, will become an institution in the pizza scene. Neapolitan.

As soon as he returned from the front, Salvatore, who before leaving was already an acclaimed pizza maker at the Mattozzi pizzeria, decided to set up his own business with his wife Anna in a neighborhood that would soon experience a huge expansion, the Vomero. He then took over an old restaurant, called it "Gorizia" in honor of his fellow soldiers who in those days entered the city of Gorizia, and for 9 years it remained the only restaurant business in the area. Salvatore's cuisine and his pizza delight from the humblest palates to the noblest: princes and dukes, in love with the climate and tranquility of the hill, begin to build their own residences in Vomero and become a permanent presence at Pizzeria Gorizia. Similarly, the workers who flock to the neighborhood and have a short lunch break,

The years pass and the gastronomic offer of Neapolitan delights that goes alongside pizza, thanks also to the intervention of the Duke Pironti, owner of the property who provides Salvatore with a series of tips and also an expert cook, becomes increasingly sought after.

Di Salvatore in Salvatore, the Gorizia pizzeria has reached its 105th birthday today, and has seen illustrious characters succeed each other at its tables, from Totò to De Filippo, up to Luciano De Crescenzo who, as a very young man, had obtained his own right here first job as a waiter.

Today the Pizzeria Gorizia 1916 is proud to offer a pizza prepared according to the most ancient tradition and seasoned with products of unparalleled quality that Salvatore sr (current president of UPSN "Le Centenarie") and Salvatore jr enjoy discovering among the small artisan excellences that the Italian territory has to offer. A lot of passion, constant updating and a continuous search for the best ingredients, have also made the traditional gastronomic offer that goes alongside the ever richer and tastier pizza, to the point of giving the Pizzeria Gorizia 1916 the honor of becoming Krug Ambassade.

A warm welcome, an excellent pizza and a nice glass of champagne: crossing the threshold of the Pizzeria Gorizia 1916 means treating yourself to an unforgettable experience.






PIZZA MARGHERITA





PIZZERIA GORIZIA

Via Bernini 29/31, Naples, 80127

tel.  (0039) 0815782248








POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK








PIZZA  PASTA & VESPAS









Wednesday, August 31, 2022

Eggplant Caponta Recipe Sicily

 



CAPNONATA


Caponata is a Sicilian dish consisting of chopped fried aubergine and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce. Numerous local variants exist concerning the ingredients, by adding carrots, bell peppers, potatoes, pine nuts, and raisins.





RECIPE:


Ingredients :

2 large Eggplants, washed and cut into ¾” cubes

½ cup olive oil

2 medium Onions, cut into ¼” dice

1 small Red Pepper and 1 Yellow Pepper

Cut into ½” dice

2 Celery stalks, ¼” dice

¼ raisons, soaked in hot water for 15 minutes

1 ½ cups Tomato Sauce

6 tablespoons sugar

6 tablespoons Balsamic Vinegar

2 teaspoons Salt

3 teaspoons black pepper

3 tablespoons of Capers


Preparation :

Sauté the peppers in a large pot with ½ of the olive oil for 10 minutes.

Add the onions and sauté over low heat for 15 minutes.

Add the celery and tomato sauce and continue simmering. 

While the other ingredients are simmering, brown the Eggplant 

in several batches in a large frying pan with remaining olive oil. 

Add the browned Eggplant, sugar, and vinegar to the pot and simmer for

12 minutes over very low heat. 

Cool and serve on its own, as a topping for Crostini, as part of an Antipasto

Misto.






RECIPES From MY SICILIAN NONNA

DANIEL BELLINO ZWICKE






Wednesday, March 30, 2022

Tony Sopranos Gabagool

. .

 
 

GABAGOOL !!!








b867c-screenshot2013-12-29at6-09-09pm


 
 

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LEARN HOW to MAKE TONY'S GABAGOOL SANDWICH

 

Instructions in SUNDAY SAUCE

Screen Shot 2016-10-30 at 2.25.18 PM


WHEN ITALIAN-AMERICANS COOK

by Daniel Bellino "Z"


AMAZON.com







TONY SOPRANO

"FUC_ YOU" !!!







"I LOVE GABAGOOL"





       

Tuesday, February 22, 2022

The BRUNELLO TASTING

 






BRUNELLO

Some of My Favorites


 The Brunello tasting is tomorrow. Can't wait. The New York Brunello Tasting is always an event I look forward to. I'll be drinking the newly released Brunello di Maontacino 2016, the Reserve Brunellos of 2015, Moscadello di Maontalcino, Super Tuscan offerings and wines from the San Antimo Region within Montalcino.

When it comes to Brunello, there is without question one Brunello producer who makes my favorite Brunello of all, and that's Fattoria Barbi and their Brunello Normale and Brunello Reserva, with its amazing Red Label that I love so much. Barbi is one of Montalcino's oldest producers, among the First 30, they make amaing Brunello and other wines, and they have one of the most Gorgeous Wine Cellars in the wole of Italy. Bar none.

My second favorite Brunello comes form my pal  Conti Franceso Maruni Cinzano, who along with his family own the great wine estate Col d' Orcia in Montalcino, producing some of, easily the World's Best Brunello. Francesco, always has wonderful older vintages of his wonderful Brunello for me to taste, and it is always a very special treat when I do, especially when he taste me on his most amazing Brunello Reserva Poggio al Vento. This particular time, Francesco tasted me 2004 vintage of the Col d' Orcia Brunello "Poggio al Vento" Reserva 2004.



I'm looking forward to seeing some of my Italian friends from Montalcino, as well as drinking their wines. It's going to be quite a day, needless to say, all those wonderful 2015 and 2016 Brunellos, the Moscadellos, Rosoo di Montalcinos and other wines from Montalcino.

As always, I look forward to seeing Conti Francesco Conzano Maruni, the Colombinis from Barbi, other friends from Italy, and my New York Italian Wine Friends as well. They'll all be there. We'll drink Brunello and munch on Salami and Cheese, Chit-Chat and catch up, as this (finally) will be the first big Italian Wine Tasting in New York in Two Years, since the Worldwide Pandemic started back in early 2020. 

Of numerous things that have changed our lives as the results of the Pandemic, I really can't complain too much, but I must say, "I really miss going to Italian Wine Dinners, Luncheons, and Tastting," and now, finally I have my first in two years, tomorrow at The Benvenuto Brunello New York Tasting 2022. And if that wasn't enough? Friday is an even bigger event, and the one, that when it comes to Italian Wine in New York, it is the biggest most improtant Italian Wine Event of The Year, and that is the Gambero Rosso Tre Bicchieri Tasting, which is Friday February 25th, 2022 ... The Tre Bicchieri Tasting is of what according to Gambero Rosso are the Best Italian Wines of the year, and are scored by glasses: 1, 2, or 3, with Three Glasses as a top rating for Italian Wines. For those who may not know Ganbero Rosso is the Italian Food and Wine Magazine, that is the Wine Spectator of Italy, just to give you an idea.

Anyway, enough on Tre Bicchieri, we were talking about Brunello and the wines of Mantalcino, and the Benvenuto Brunello Tasting, weren't we?  I will go to the tasting, see my friends, taste the Brunello, have a good time, and I will report back to you within the next couple of days to talk about about the Tasting, the Brunellos, and the other wines, and as always, I will tell you which Brunellos I like best.

So, until tomorrow and the day after, have a good day, one and all.



Daniel Bellino Zwicke



BRUNELLO di MONTALCINO 2016  "A GREAT VINTAGE"


Yes 2016, as was 2015, a great vintage for Brunello. Some say one of the greatest.
All the wheather conditions were just about as good as one growing Sangiovese Grosso grapes in Montalcino could possible want. The combination of Rain, Sun, and Temeratures was ideal thoughtout the growing and harvest season in Montalcino. In Montalcino, it wasn't too hot, it wasn't too dray, "It was just Right."

When all is said and done, yes this was one of the Great Vintages for Brunello, and should stand out as Legendary. Stock up, store, and enjoy now and years down the road.



TOP BRUNELLO PRODUCERS 


ARGIANO
COL d'ORCIA
FATTORIA BARBI
Valdicava
LISINI
ALTESINO
CASTELLO ROMOTORIO
ANGELO SASETTI
LIVIO SASSETTI




BRUNELLO SASETTI



Angelo Sassetti has been producing Brunello from the Pertimali estate in Montalcino for over 35 years. Based in his farmhouse, he hand manicures his vineyards and controls crop levels vigorously.

This, combined with his unfiltered winemaking techniques, not only preserves the quality of his harvest and his land, but maximizes the beauty and ageability of his wines. Together with his wife, Rosie, with each vintage Angelo produces a Brunello that is truly in a class of its own.








BRUNELLO di MONTALCINO

"ERTAMALI"

Angelo Sassetti






GALLO NERO

"The BLACK ROOSTER"

CHIANTI









Sunday, January 30, 2022

Popeye and His Spinach

 





STEAKHOUSE CREAMED SPINACH



Creamed Spinach, along with Shrimp Cocktail, and Potaotes is a favorite Steakhouse staple.

Creamed Spinach is a simple side dish that is also the perfect way to use up any dying spinach. The creaminess will make you forget you're eating spinach and turn anyone into a fan of leafy greens. It seems like a lot of spinach, but it will boil down into almost nothing so don't skimp on it. 



STEAKHOUSE CREAMED SPINACH - Recipe

Ingredients :

  • 2 pounds Spinach, washed

  • 3/4 cup Heavy Cream

  • 2 ounces (4 tablespoons) unsalted Butter

  • 1/2 teaspoon Salt (Sea Salt or Kosher)
  • 1 teaspoon fresh ground Black Pepper

  • 3 quarts Boiling Salted Water (to cook Spinach in)


  • Place Spinach in boiling water. The water will stop boiling when you put the spinach in.

  • Once the water comes back to the boil, cook for 30 seconds, then turn heat off. Drain the cooked spinach into a colander. 

  • Fill the pot you cooked the spinach in with cold water. Add the spinach and let sit for 2 minutes. 

  • Drain the spinach again in the colander. Let sit.

  • Put the Cream in a small sauce pan and turn the heat on to mediu. Add a pinch of salt, and cook the cream over medium heat for about 5 minutes, until the cream starts to thicken. Turn heat off.

  • Remove the spinach from colander, and squeeze the spincah to get as much possible water out of the spinach.

  • Spinach on a cutting board, and roughly chop the spinach with a chefs knife.
  • Dump any remaining water that was in the pot you cooked the spinach in. Make sure the pot is dry. Place butter in the pot and heat on low heat until the butter melts.
  • Add the spinach to the pot with the Salt and Black Pepper. Heat for one minute on medium heat.
  • Add the cream to the pot with the spinach and cook on medium heat for two minutes. Lower heat to low and cook another 3 minutes on low heat.
  • Turn off heat and serve the Creamed Spinach with a Steak, Chicken, Fish or whatever you like.
  • Enjoy!












POPEYE

"I EAT MY SPINACH"






POPEYE



"GET YOURS TODAY"




And BLUTO Too !!!





"BIG BAD BLUTO" !!!









BOURDAIN & OBAMA

BEER & NODDLES







PABST BLUE RIBBON BEER







POPEYE

"I EAT MY SPINACH"







AMERICA'S FAVORITE DISHES

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And More ...