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One Dozen Bellinos

TWELVE BELLINO'S

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Daniel Bellino Zwicke

Author Daniel Bellino MINESTRONE Recipe

MINESTRONE GENOVESE

alla BELLINO

MINESTRONE GENOVESE

Mixed Vegetable Soup of Genoa

Minestrone may very well be the most popular of all Italian soups. It was first created as a way of using leftover vegetables from the previous night's dinner, so as not to let those vegetables or anything go to waste. Minestrone can be made from any variety of vegetables, most popular are: onions, potatoes, carrots, zucchini, tomatoes, and peas. Add a little salt, pepper, olive oil, and garlic, cook and right there you have the basic Minestrone Soup. The main thing that makes Minestrone Genovese different from this or other basic Minestrone soups, is the addition when serving the Minestrone, adding a dollop of freshly made Basil Pesto, Genoa’s most famous food item of all, that just about everybody loves.

MINESTRONE GENOVESE

Ingredients :

5 tablespoons best quality Italian Olive Oil

1 medium Onion, peeled and chopped

2 Carrots, peeled and cut to medium dice

2 medium Zucchini, washed and diced ½” dice

5 plum Tomatoes, fresh or canned, chopped

2 large Potatoes, peeled and cut to ¾” dice

2 Bay Leaves

2 cloves Garlic, peeled and chopped

7 cups water

1 cup frozen Peas

2 cups fresh Spinach, washed and chopped

¼ pound Stellini Pastina, or Ditalini

1 teaspoon each of Salt & ground Black Pepper

1 - 15 ounce can Cannellini Beans

3 tablespoons Basil Pesto (preceding Recipe)

Preparation :

Add the Olive Oil and chopped Onions to a large stainless steel pot.

Turn the heat on to medium and cook for 4 minutes while stirring. Lower heat to low, and add the garlic. Cook on low heat for 3 minutes.

Add the Tomatoes. Sprinkle a little salt & black pepper over the tomatoes.

Cook on medium heat for 4 minutes, stirring with a wooden spoon.

Add the Carrots and Zucchini and stir. Add the Potatoes, the water, and Bay Leaves, Slat, & Black Pepper. Turn heat to high and bring all to the boil. Once the water is boiling, lower heat so the soup is at a low simmer. Let cook for 25-30 minutes.

While the soup is simmering, cook the pasta in a separate pot in boiling salted water, according to directions on the package. Strain the pasta in a colander and let cool.

After the soup has been cooking for 25 minutes, add the Cannellini Beans, and cook on medium heat for 4 minutes.

Add the Spinach and cook for 3 minutes. Add the cooked Pasta and cook over medium heat for 2 minutes.

The soup is done.

To serve, fill a soup bowl with the Minestrone. Add a small dollop of Basil Pesto and serve.

Enjoy!

This Recipe is complements from author Daniel Bellino It is excerpted from his forthcoming cookbook, which he is currently working on. The working title of the book is “Rome Venice Pizza Pasta and ???” Note : This is what is known as a “working title” and it may or may not be the Title of the Book, once published.

… “Thanks, Daniel Bellino” …

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CUSTOMER REVIEWS :

If You Love Italian; Italian-American or Sicilian Cuisine You Must Buy This Book! Review by un Siciliana-Americana Signora

Reviewed in the United States on October 16, 2015

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 cook books, 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

Italian Secrets Worth Sharing

Reviewed in the United States on September 12, 2014

Verified Purchase

I loved this little book of Italian Secrets. The way it’s laid out, the anecdotes and the cultural references all make for a light hearted ride into amazing cuisine. I love Italian food, and this is one of my favorite books in recent memory. There’s a very easy to follow path here, and if you want to cook with some secret recipes, here is your opportunity.

I for one love the Clams Casino recipe, as it really is one of the best dishes I’ve ever made in my home. I’m not a great cook, but the easy to work with recipe, let me impress my family, and they really liked the flavors. I’m going to try more of them out, but am excited about how the recipes taste. You’ll love this book, the recipes, and the food, guaranteed. Check it out.

Real. Authentic. Italian-American. - Loving It!

Reviewed in the United States on October 14, 2014

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There is something very authentic about this book and the author Daniel Bellino-Zwicke. Entertainingly straight-forward and real, this cookbook has an awesome Italian American vibe throughout from cover to cover. Use this cookbook to create a dining experience that will make spectacular memories of comfort and deliciousness!

Italian and Italian-American cuisine is one of my favorites and it is just a blast trying out these rocking recipes in my own kitchen. These really are some secrets from the masters because they are uniquely wonderful – just created the Eggplant Caponata to the delight of my friends and family!

If you love Italian American food and like to cook and impress your Soprano’s fans, then pick up this book now!