Spaghetti Sauce - The Cookbook. Well not just Spaghetti, but all Pasta. And yes, Spaghetti is number one in many hearts, Spaghetti with Meatballs, Tomato Sauce, Puttanesca, Amatriciana, and one of Italian-America's other favorites, Spaghetti Aglio Olio aka Spaghetti with Garlic & Oil, "Who doesn't just love it?" It's Al Pacino's favorite ... And talk about favorites, Spaghetti Sauce / The Cookbook is filled with everyone’s favorite pasta dishes of all-time, dishes like; Lasagna, Manicotti, Ragu Bolognese, Pasta Gagootz (Cucuzza), Linguine w/ Clam Sauce, Cacio Pepe, Spaghetti Primavera, and much more. This is a Greatest Hits of Pasta Dishes, Maccheroni, Sauces, and delicious Meat Ragu's. There's even Braciole and Sunday Gravy, and a few of your favorite Antipasti dishes as well. If you love pasta and all of Italian-America's Favorites, then Spaghetti Sauce - The Cookbook is a must have in any and all cookbook libraries, especially Italian ones. Make these recipe eat and enjoy, and always Mangia Bene Tutti.
Anthony Roma was a longtime New York restaurantuer who grew up in Brooklyn, one of America’s great Italian enclaves. He has lived there all his life and was surrounded by great Italian food, in his home with the wonderful cooking of his mom and grandmother. He grew up amongst some of America’s greatest Italian-American Restaurants, Caffes, Pastry Shops, Pizzerias, Pork Stores, and Italian Specialty Shops, and he brings his great love and knowledge of wonderful Italian Food and Italian-America’s Favorite Pasta dishes ever.
Awesome SUNDAY GRAVY From a Great ITALIAN-AMERICAN COOK
GIANNI
Our Pal Gianni makes an awesome Sunday Gravy and we just love his passion. This recipe is for the Gravy that his Mom and Aunt Fran would make when Gianni was growing up in New Jersey where they make along with New York the Best Sunday Sauce Gravy to be found on the planet ..
SUNDAY SAUCE alla CLEMENZA
From The GODFATHER
This Sunday Sauce video is from our friend Daniel Bellino, author of Sunday Sauce -
When Italian-Americans Cook ... We love Daniel's book, his Sunday Sauce (Gravy) recipe, and especially Daniel's great passion and love for Italian-American food and the rituals within ... Daniel just like our buddy Gianni is "The Real Deal," and these guys are both Italian-Americans from Jersey, one of the strongest Italian enclaves in the country. Bravo Daniele ! Bravo Gianni !
CARLA'S SUNDAY GRAVY NAPOLITAN
Carla mkaes an Awesome Sunday Gravy .. She's so Sweet, we just Love her. Her and her awesome Gravy Napolitan .. Brava Carla !!!
"THAT'S RIGHT, IT'S CALLED GRAVY" !!!
This girl just cracks us up .. And she's from Jersey .. We swear, we didn't plan this, but we realize most of the best Sunday Sauce gravy recipes come from New Jersey, more than anywhere else in the country, even Brooklyn and the rest of New York .. Well I guess Jersey Wins Top Prize for The Best SUNDAY GRAVY in All of America ..
LEARN How to Make SUNDAY SAUCE alla CLEMENZA
From THE GODFATHER
Cousin's Antony & Daniel make an awesome SUNDAY SAUCE with Sausage, Meatballs. and Pork Spare Ribs .. We just love it .. Here they make this Gravy at Tony's father's house in Lodi, New Jersey which was at one time 100% Italian, mostly from Sicily and Napoli .. Tony & Daniel's grandfather and grandmother were from Lercara Friddi Sicily, the same town that one Charles "Lucky" Lucciano was from, as well as another Jersey Boy named one Francis Albert Sinatra (Frank Sinatra) ...
Excerpted from SUNDAY SAUCE - When Italian-American Cook
Of all the fine traditions of the Italian-American enclave in the United State, the Sunday afternoon ritual of making and eating a Sunday Sauce, a.k.a. “Gravy” is Italian-America’s most Time-Honored of all. Mamma, Grandma (Nonna) will make her celebrated “Sunday Sauce” and all is glorious. Sunday Sauce? What is it? Well, first off, Sunday Sauce, or as some call it, Gravy or simply “Sauce,” is without question thee number-1 undisputed “Supreme Dish” of our great Italian-American Cuisine and the Italian-American enclave as a whole, “It doesn’t get any better than a Sunday Sauce.” Ok, now, to be more specific for those who may not know about Sunday Sauce, there are a number of variations on the theme. Most Sunday Sauces are made with Italian Sausages, Braciole, and Meatballs. Some people make their versions with; Beef or Pork Neck, while others make their Gravy (Sunday Sauce) with just Sausage and Meatballs, like Pete Clemenza, or the most popular version of; Sausages, Meatballs, and Braciole. Some may throw some Chicken Thighs or a Veal Shank into this mix. Sunday Sauces can be made with any combination of these aforementioned meats. The meats are slowly simmered for several hours in a “Sauce” made with tomatoes, minced onions, and garlic. I generally like to make my Sunday Sauce Gravy with Sausages, Meatballs, and Pork Ribs. Other times I’ll make it with Sausage, Meatballs, and Braciole. An old tradition in some families is that mother or Grandma would start the Sauce early on a Sunday morning, get all the ingredients in the pot and start the Gravy simmering away for a couple hours on top of the stove, then put it in the oven for a couple hours while everyone goes to Church. When you get back home, the Sauce would be ready, “ready to be devoured that is!”
Our family would usually start our Sunday meal with the most traditional Italian-American-Antipasto of roast peppers, Salami, Olives, Celery, and Provolone. After that, it’s on to the Main Event of Maccheroni and Sunday Sauce, a dish which is something so Blissfully and Pleasurably Sublime, that it is almost “Sinful.” Yes it is.
When a meal centered around a Sunday Sauce is announced, one can have visions of Blissful Ecstasy at thoughts of eating Pasta laden with Italian Sausages, Savory Meatballs, Beef Braciola, and succulent Pork Ribs. All this has been slowly simmered to culinary perfection. Yes just the thoughts can enrapture one into a delightful frenzy of the “Most Blissful Feelings” of smelling, seeing, and consuming all the ingredients, the Sausages, Meatballs and Gravy. Yes a Sunday Sauce can and does have such effects on one’s mind, body, and soul. And, I do not want to sound prejudice, but this is pure fact, it is the Male of the Italian-American species who Love The Sunday Sauce in all its form, far more than the female sex. True! Meatballs too! And Italian-American men and boys Love and hold oh-so-dear, their Meatballs, Sunday Sauce, Sausage & Peppers, and Meatball Parm Sandwiches.
Cooking Italian - Greatest Hits Cookbook is the latest from bestselling cookbook author Daniel Bellino-Zwicke .. This book Greatest Hits is just that, some of the Greatest Hits Dishes (recipes) of the wonderful cuisine we know as Italian-American of which Mr. Bellino is one of the foremost authorities on the subject (Italian American Food & Culture) .. Cooking Italian -Greatest Hits Cookbook is a compilation of America's favorite and most loved Italian Dishes. Dishes like Baked Clams, Lasagna, Spaghetti Bolognese, Manicotti, Linguine w/ Clam Sauce and the like, and this book is filled with all of those, the best of the best of our beloved Italian-American Cuisine with dishes like Chicken and Veal Parmigiano, Chicken Cacciatore, Veal Marsala and more, Daniel has them all in there. And not just that, this book also includes Daniel's The Feast of The 7 Fish - Italian Christmas, a book on the Itian peoples most improtant and extravagant meal of the entire calender year, La Vivilia, aka The Feast of Seven Fishes. If you've ever wanted to make this monumental Italian Christmas Eve Feast but don't know where to start, then you're in luck, it's all in there from soup to nuts as they say, everything on what you need to make your own special Christmas Feast, perhaps this .. So, if your looking to make the Seven Fish Feast, or you simply need a great recipe for Spaghetti Pomodoro (Tomato Sauce), this new book by Daniel Bellino might be just what you're looking for. "Mangia Bene"
The Italian Christmas Feast of The 7 Fish? Ever Wonder about it" Its meaning, make-up, rituals, and of course "How To Make It?" Well Ladies and Gentlemen, You're in Luck." Renowned Chef and Cookbook author Daniel Bellino-Zwicke has just come up with his latest "THE FEAST of The 7 FISH" An Italian-American Christmas Eve Feast, and just in Time for Christmas. If you've ever wanted to know about this wonderful Italian Christmas Tradition and How to make it, then this book is for you. It has Everything you need to know to make this Wonderful Italian Feast and on all levels ..
Way out West there was this fella I wanna tell you about. Fella by the name of Jeff Lebowski. At least, that was the handle his Lovin’ parents gave him, but he never had much use for it himself. This Lebowski, he called himself the Dude. Now, Dude, that’s a name no one would self-apply where I come from. But, then there was a whole lot about the Dude that didn’t make a whole lot of sense to me. And a lot about where he lived like-wise. But then again, maybe that’s why I found the place durned interesting.” ….
Frittata, they’re quite a wonder. Italian Flat Omelets that are tasty, versatile and easy to make. I’ve been making them for years. They’re one of my favorites. Frittata are quite versatile. You can fill them with a endless variety of ingredients, both fresh made or leftover, and this is one of the great uses and attributes of this Italian wonder, The Frittata. Americans are just recently learning about them. Italian Americans have known of, made, and have been eating Frittata in many forms for years. In the past several years you see them popping up in cafes, delis, and restaurants as the rest of American is now catching on to what Italian-Americans have known for years. There are several different ways to eat and use Frittata. You can make a small one with two or three eggs and what ever filling you choose like Spinach and Parmigiano or Mushrooms and eat the whole Frittata for one person for lunch or dinner, with or without a green salad on the side. The best and most useful use of Frittata is to make a large one using 8 to 12 eggs and whatever filling you choose. My favorites are Sausage & Pepper, Broccoli with Goat Cheese or Fontina, and the Spaghetti Frittatathat has a cute little story behind it with me and my Aunt Fran. Anyway, when you make one of these large Frittata, the great thing is that you let it cool down, serve it at room temperature, cutting the frittata into wedges and eating it this way. A wedge of frittata can be a antipasto item on its own, part of a mixed antipasti misti, or my favorite, pulling a already made frittata out of the refrigerator and just cutting off a wedged shape piece and eating a piece any time day or night when you are hungry and need a little snack. Frittata are great items to include in a picnic, at a barbecue, and are especially goo if you’re on a long road trip in the car, in a bus, train, or plane, a piece or two of frittata is great to bring along. If you’re on a plane, get hungry, and you have a wedge or two of frittata with you, you’ll be happy as heck that you brought it along. Yes they make great travel food, The Frittata. They’re also great as part of a buffet or to pass around little pieces as Hors D’Oeuvres at a cocktail party. CLICK HERE For The RECIPE
Excerpted From SUNDAY SAUCE by daniel Bellino Zwicke
