How to Cook Italian Greens

 
 
ITALIAN GREENS
 
If you don’t already know, green
vegetables are without a doubt the single best thing you can put in your body.
Green vegetables and water, that is. Yes, you’ve gotta have water too.
Yes, green veggies are quite
healthy. Italians love all sorts, other vegetables and fruits too. And they
prepare their vegetables in a multitude of ways.
Italians, and especially
Italian-Americans, love our green vegetables, and we really love greens, like;
Broccoli Rabe (Rapini) and Escarole, or Scarola. Any green vegetables that are
simply sautéed in garlic and olive oil are great favorites. Along with being
immensely beneficial to good health, looking good, and tasting great, these
sautéed greens are quick and easy to prepare.

Sautéed greens are the perfect accompaniment to any meat, fish, or
poultry entrée and are great on their own or with other ingredients in an antipasto
or as bruschetta on grilled or toasted Italian bread. You can prepare Broccoli
Rabe, Escarole, Swiss Chard, Green Beans, Broccoli, Spinach, or Beet Greens all
in this manner.

 

SCAROLA !

Escarole, in Italian the word is “scarola.”
In the Italian American dialect of my father’s generation the word is usually
pronounced,”Schka-role.” Few are the young people these days that have ever
even heard the word and I wonder how many have ever tasted this leafy green
that many of us love so. “Schka-role” is of singular importance in the
Italian-American cuisine. In the pantheon of Italian-American foods, escarole
is way up there, along with Broccoli Rabe and Eggplant (melanzane). Escarole
finds itself in soups, in recipes with beans and in stuffed versions, and
sometimes on pizza.
      In our family, my sister Barbara and I
are the ones who love sautéed escarole most. It’s simply sautéed with garlic,
good olive oil, salt & pepper and “Basta,” that’s it, it’s done and it’s
tasty as heck. This sautéed escarole is our favorite side-dish with roast
chicken, pork chops, steak, and grilled fish.
One of the best uses ever for “Scarola” is in the whimsical
Southern-Italian soup, Italian Wedding Soup with chicken broth, chicken, little
meatballs and escarole, “It’s just divine.”

And did you know? “Scarola,” is slang for “Money” in Italian, as in
“That car cost a lot of “Schka-Role!”
 
 

SAUTÉED ESCAROLE

Ingredients:
2
heads escarole washed and roughly chopped
7
cloves garlic, peeled and sliced
¼
teaspoon crushed red pepper, ¼ cup
olive
oil
1. Blanch escarole in boiling salted
water for 2 minutes. Drain off water. Drain again and squeeze excess water from
Escarole.
2. Sauté garlic in oil until it just
begins to brown.

3. Add red pepper and escarole.

Sauté escarole over medium heat for about 6 minutes. Season with Salt and black
pepper and serve.
 
 
Excerpted from  SUNDAY SAUCE   by Daniel Bellino-Zwicke
RAPINI

RAPINI

 
 
 
SAUTEED ESCAROLE and Other Recipes in Daniel Bellino-Zwicke ‘s SUNDAY SAUCE
 
 
 
 
 
 
 
SECRET ITALIAN RECIPES
 
in SEGRETO ITALIANO
 
 
 
 
 

Johns Italian Restaurant

 
 
JOHN’S of 12th STREET
The MOVIE
WORLD PREMIER
SPECTACLE THEATER
Williamsburg, Brooklyn
New York
JOHN’S
East 12th Street
New York, NY
John’s is one of the last of a dying breed of Old School Italian Red Sauce Joints .. John’s has been a beloved East Village Italian New York Instituion since 1908, making it one of 
New York’s oldest Italian Restaurants of which only a few of many remain. John’s is one of them.
John’s serves classic Old School Italian American food, including classics like; Clams Posillipo, Baked Clams Oreganata, Lasagna, Spaghetti & Meatballs, Manicotti, and more, including now rare items such as Speedino alla Romano and Veal Sweetbreads.
The wonderful Turn of The Century decor of John’s has been lovenly and painstakingly preserved with its 1908 decor still intact. John’s is lively and the old school waiters help round out the total picture of Italian Food with great old 1908 decor and animated service from the Black Bowtied Waiters.
Over the years John’s has seen the like of; John Lennon, Joe Jackson, Ray Davies, Carol Burnett, Montgomery Clift, Ron Silver, Rockets Redglare, Tom Crruise, Mimi Rodgers, and many other celebrites pass through its doors. Why don’t you pass through too? It’s great old Italian New York experience.
 
 
LUCKY LUCIANO
LUCKY LUCIANO
 
SUNDAY SAUCE
by Daniel Bellino-Zwicke
SECRET ITALIAN RECIPES
SEGRETO ITALIANO

 

 
JOE MASSERIA HITS VALENTI
 
LUCKY LUCINIO Does The DIRTY WORK 
Outside JOHN’S of 12th STREET
Smarting over the recent attempt on his life, which had left two bullet holes through his hat and another two holes through his coat, Joe Masseria plotted bloody revenge in epic Italian Renaissance fashion.
Chief Assassin
The target of his wrath was Umberto Valenti, a seriously wily character who had blasted those bullet holes through Masseria’s hat and coat. According to the New York Times in 1915, Valenti was:
A former Black Hand extortionist, it was rumored that Valenti had killed over 20 men, a number of whom had been Masseria’s closest advisors. The thirty four year old Valenti was the chief assassin of Salvatore “Toto” D’Aquila, the New York Mafia’s supreme ruler, a Mafioso who was locked in vicious mob war with Masseria and his chief strategist Giuseppe “the Clutch Hand” Morello.
However, Masseria’s seemingly supernatural bullet dodging powers had given the hard noised, but superstitious, Valenti second thoughts. Second thoughts that had him suing for peace and walking into an ambush in one of New York’s most storied Italian restaurants, John’s of 12th Street, on August 11, 1922, a restaurant that has been used as a set on Boardwalk Empire and the Sopranos.
Well Dressed Gunmen 
Whether or not Valenti sampled the chicken parmigiana before being croaked has been lost to the winds of history. However, some time around noon, Valenti and six laughing companions emerged from their luncheon. Walking eastward, smiles turned into frowns. Suddenly, Valenti spooked and bolted towards Second Avenue as two slick, well-dressed gunmen whipped out revolvers and fired. Gangland legend holds that one of the shooters was none other than Charley “Lucky” Luciano, Masseria’s newest protégé (the other shooter was probably Vito Genovese).
 
The FEAST of The 7 FISH
Italian Christmas
 
Pandemonium on 12thStreet
As the shots flew, pandemonium broke loose on 12th Street. Whirling around, the feared assassin drew a revolver just as a bullet flew through his chest.
A teenage witness told the New York Times:
Luciano’s Escape
Despite Valenti’s death, the friendly Luciano and his pals weren’t done yet. A crowd formed to block the gunmen’s escape so the mobsters opened fire, hitting a street sweeper and a little girl visiting from New Haven Connecticut. The shots dispersed the crowd, and the hitmen disappeared into a nearby tenement.
Should I Bring Pajamas? 
Masseria was arrested for the murder.  During his arrest, he supposedly grinned and asked the police:
… whether he would need a nightshirt remarking, that the last time he slept in the station house they forgot to give him a pillow or pajamas.
For a job well done, Joe Masseria elevated Luciano to a leadership position at his headquarters in the Hotel Pennsylvania. All murder charges were eventually dropped, and Masseria, on his way to becoming Joe the Boss, set his sights on Valenti’s overlord, Toto De Aquila, New York’s boss of bosses.
However, John’s of 12th had another infamous last meal lined up twenty years later. The victim would be Carlo Tresca.
 
 
 
 
 
BASTA la PASTA !!!!
 

 

 

Recipe Baked Clams Oreganata

The FEAST of The 7 FISH
 
by Daniel Bellino-Zwicke
New Cover
 
 
Daniel Bellino-Zwicke’s book THE FEAST of The 7 FISH is getting a New Cover … The Feast of The 7 Fish, Italian Christmas by Daniel Bellino Zwicke is the # 1 Best Selling Book on Amazon of this genre of The Feast of Seven Fish Italian ritual Christmas Meal, known in Italy as La Vigilia or Feste di Sette Pesci .. 
The Feast of The 7 Fish is a wonderful Italian Christmas Tradition wereby you sit down to a meal (Feast) of 7 different fishes that represent The 7 Sacraments of The Holy Roamn Catholic Church .. This is a wonderful old tradition of The South of Italy which has been carried on by many Italian-Americans with Southern Italian roots, in particular families whose ancestry is from Naples (Napoli) and its invirons of Benevento and Avelino, as well as those Americans with Sicilain roots in their ancestry.
Yes, some have caried on this great tradition. Some make seven fish for the feast while some may make Baccala for the main course, and maybe some Baked Clams or Stuffed Calamari for an apetizer (antipasto). Some may just make the Baccala or some other fish for the main course and no other fish. Some make the whole seven fish fish, and some even make up to 11 different fish, though this is a rare meal. And it’s perfectly fine to make just once fish, as long as you are having fish, you need not make a big elaborate meal but whatever you like, as long as you have a good time. And Daniel gives hints on how to make an easy seven fish feast without going through so much work, unless you really want to. It’s all up to you.
 
 
BAKED
CLAMS OREGANATA
Baked Clams are an All-Time Italian-American
favorite, and for good reason, they are tasty as can be. There are two
different styles of Baked Clams that we Italians love to eat, mostly at restaurants
but at home as well. The two most famous baked clam dishes are; Clams Casino
that have bacon, butter, garlic parsley, and minced Bell Peppers baked on top
and Baked Clams Oreganata. The Clams Casino are quite good, but we will include
the other Baked Clam dish, Baked Clams Oreganata for the Christmas Eve Fish
Dinner as they do not contain any meat.
INGREDIENTS:
2 dozen
Littleneck Clams
1 cup
Bread Crumbs
5 cloves
garlic, peeled and minced
3 tablespoons
dry Oregano
1/8 Olive
Oil
¾ cup
water
½ teaspoon
Black Pepper
2
tablespoons fresh parsley, washed, 
dried, and
minced fine
 
 
1.
Wash Clams in cold running water. Place in a large pot with water and 2 of the
garlic cloves. Turn heat on to high. When water comes to the boil, add clams
and cover pot. Let cook about 3 minutes, just until the clams start opening. We
do not want the clams to cook here, but just to open.
2.
Remove clams from pot and let cool, reserving the cooking juices.
3.
In a mixing bowl, add all remaining ingredients and stir to mix. When the clam
cooking liquid has cooled down, add little by little to breadcrumb mixture
which should already by slightly moist from the olive oil. Add clam broth a
little at a time. You want the breadcrumbs to be moist, but “Not Watery.”
4.
Pry the top half-shell of the clam off, leaving the calm in the bottom shell
and discarding the top shell. Place about 1 tablespoon of breadcrumb mixture
over each Clam covering them all completely with the bread-crumbs.
5.
Place the Clams on a sheet-pan and bake in a preheated 400 Degree oven for 6 or
7 minutes. Then place calms under a broiler for 20 to 30 seconds being careful
not to let the breadcrumbs burn. They can have a slight char but not burned.
The Clams are now ready for serving.
 
 
Note:
Two to three clams will be sufficient per person if serving the full Seven Fish
Dinner. If you are making this for another meal and serving as an appetizer, 5 to
7 clams is the preferred serving size. At a cocktail party, two clams per
person is good.  
PS..
You can also make Mussels Oreganata in the same exact preparation, substituting
Mussels for the Clams.
 
 
 
 
OLD COVER
 
 
 
 
SECRET ITALIAN RECIPES
 
SEGRETO ITALIANO
 
by Daniel Bellino-Zwicke
 
 
 
SUNDAY SAUCE
 
 
 

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Famous OLD NEW YORK BARS

    Grand Daddy of All Old New York Bars

1.   McSorley’s Old Ale House .. East 7th Street, East Village, New York

2.   Old Town Bar … East 18th Street, Union Square, New York

3.   Pete’s Tavern  … Irving Place, Gramercy Park, NY, NY

4.   White Horse Tavern .. Hudson Street, Greenwich Village

5.    PJ Clarke’s … 3rd Avenue at 55th Street, Midtown, NY NY

6.    Ear Inn  …. Spring Street, Soho 

7.    Fanelli’s Cafe  … Prince Street, Soho

8.    Peter McManus … 7th Avenue at 18th Street, Chelsea

9.    Minetta Tavern .. Macdougal Street, Greenwich Village

PJ CLARKE’S
 
 
 
photo Daniel Bellino Zwicke
 
 
 
 
 
WAVERLY INN
 
 
photo Daniel Bellino Zwicke
 
 
 
 
 
WHITE HORSE TAVERN
 
 
 
 
PETE’S TAVERN
 
Gramercy Park
 
NEW YORK,  NY
 
Since 1864
 
photo Daniel Bellino-Zwicke
 
 
 
 
OLD TOWN BAR
 
FLATIRON NEW YORK
 
 
Inside The OLD TOWN BAR
 
18th STREET
 
between BROADWAY & PARK AVENUE
 
 
 
 
A Beautiful Watercolor Painting of FANELLI’S
 
 
 
FANELLI’S
 
Prince Street, Soho,  New York, NY
 
Since 1847 ???
 
 
 
MINETTA TAVERVN
 
Macdougal Street & Minetta Lane
 
GREENWICH VILLAGE
 
 
photo Daniel Bellino Zwicke
 
 
 
 
 
PETER McMANUS
 
 
CHELSEA
 
New York, NY
 
 
La TAVOLA is NEW YORK ITALIAN
 
 
 
 
 
SECRET ITALIAN RECIPES
 
The BIG LEBOWSKI COOKBOOK
 
 
The COLLECTED RECIPES of The DUDE
 
by Daniel Zwicke
 
 



ONCE UPON a TART Soho / Greenwich Village

The TART Is ReOpening !!!  “Oh HAPPY DAY”

I recievied this eMail form Jerome Audureau, stating, “Good news after 2 months closed           ONCE UPON a TART …  will be re opening November 7th .



Jerome Audureau

jerome@onceuponatart.com

 

ONCE UPON a TART sadly closed this past Summer (2014). For those of us who truly loved this quaint little bakery / cafe, the closing was quite a blow, akin to losing a very close friend .. The TART as the regulars like myself call it, had operated in its wonderful Old New York Storefront for some 23 years. The storefront of the tart is more or less the same as it was some 100 years ago when it operated as a bakery in this Italian immagrant dominated neighborhood of the Sout Village (Greenwich Village). Yes, technically this part of Sullivan Street (block between W. Houston & Prince Street) is considered Soho .. Well if you’re an old-timer and especially of Italian descent and grew up in the neighborhood, this “Is Not Soho,” but The Village … Basta!
Anyway, Once Upon a Tart is a much loved little Cafe .. For many, like me, it is a second home we we go to get our daily coffee, muffins, and tarts to start our day just right. Yes we get our coffee, muffins, soups, and sandwiches at The Tart, but it not just that. At The Tart we get so much more .. Everyday I get up and out of my Greenwich Village apartment and my first stop of the day is to my beloved Tart .. I go for my daily morning coffee, which like any great coffee lover, I do love dearly. I go for my coffee and my bonus of seeing the lovely Cleo, Anna. Samina or anyone of the wonderful counter-girls who work at the Tart .. These women are lovely and it is for me one of the simple pleasures of life just to go and get my coffee and be greeted so warmly each and every morning by someone as lovely as Cleo, Kanai, or one of the other girls who work at The Tart. When I say that Kanai Cleo Jerome and all the girls who work there are “like Family,” this is not just Cliche but something tangible and oh so true and my favorite thing about my Tart …
The atomosphere is homey, welcoming, serene, and oh so lovely. Yes, as I’ve said, the Tart is a second home to many of us. It’s a meeting place and a sactuary. It’s sanctuary to us regulars as well as so many thousands upon thousands of tourists who’ve either stumbled upon this lovely little gem or read about it and seeked it out for one of their famous Chocolate Pear Tarts, Madelines, or other tasty treat. They stop in for a little refuge, coffee, tea, a place to sit and get a tasty little treat. It’s a place so special and a welcome repreive.
Once Upon a Tart to reopen? Please Lord let this be true, we miss it and want it back, and of this, there is not much more to say. Basta!
Daniel Bellino-Zwicke
CLEO
The Lovliest Lady You Could
Ever Wish to Great You With Her Sweet Smile
and Your Daily Morning Coffee
“We MISS YOU & EVERYONE”
New York Writers Daniel Bellino-Zwicke 
Jerome The TARTS Owner
Chris Nominee & John Kenney
from left to right
My Dads Pickup Truck
SUNDAY SAUCE
by Daniel Bellino-Zwicke
La TAVOLA is NEW YORK ITALIAN
POPEYE
“Just Because”
GOT ANY KAHLUA?
The BIG LEBOWSKI COOKBOOK
COFFEEE
BEER
ART
Ballatine Ale Can
All Photos Property of Daniel Bellino-Zwicke

 

Great Italian Bakeries New York

VESUVIO

 

VESUVIO BREAD BAKERS

PRINCE STREET … Soho / GREENWICH VILLAGE New York

Note: Vesuvio’s Bakery has closed, however the Beautiful Piece of Italian New York History remains in its Landmark Status Storefront ..

 

Screen Shot 2014-10-19 at 7.51.32 PM

 

 

Screen Shot 2014-10-19 at 7.52.16 PM

 

 

Venerio

 

 

Screen Shot 2014-10-19 at 7.58.11 PM

 

 

PARISI BAKERS

 

PARISI BAKERY, Little Italy, New York

Bread Bakers 

Ferrara

mrnewyorkny

 

 

 

b7921-sundaysauce-small-new-cvr

 

 

 

 

 

 

CAPUTO BAKERS CARROL GARDENS, BROOKLYNCaputos Bake Shop, Carrol Gardens, BROOKLYN

Mario Fortunato

Mario Fortunato, FORTUNATO BROTHERS BAKERY

BROOKLY NEW YORK

Sfogiatelle

SFOGIATELLE

Fortunato Bros. Bakery

KEITH McNALLY Downtown & Greenwich Village

 
The Keith McNally Empire
 
# 1
The ODEON
 
 
When all is said and done, Keith McNally will go down as the Greatest Restauranter in the history of New York City .. Just about everyplace Kieth ever opened would turn out to be uber hot and the Hottest restuarant of it’s time .. From his very first venture, The Odeon, then Cafe Luxenbourg, then Nell’s, Pravda, Balthazar, Schillers, Pastis, Pulino  Morandi, Minetta Tavern, (The only place to fail), Cherche Midi, Balthazar London …
 
 
BRIGHT LIGHTS BIG CITY
 
by Jay McInerney
 
 
 
THE GREAT PATRICK CLARKE
 
Patrick Clarke 
 
Executive Chef
 
Sadly Passed
 
 

The GIRLS of CAFE LUXENBOURG

Cafe Luxenbourg Advertisement
 
 
Cafe Louxenbourg
 
# 2
# 3
 
NELL’S

KEITH HARRING at NELL’S

KEITH HARRING & ???
 
At NELL’S 
 
Sometime in The 80′s
 
 
# 4
 
PRAVDA
 
 
Layfayette Street, Noho
 
 
# 5
 
BALTHAZAR
 
 
Spring Street at Crosby
 
Noho / Soho
 
 
# 6
 
SCHILLERS
 
 
Lower East Side
 
NEW YORK
 
 
 
# 7
 
PASTIS
 
 
PASTIS
 
Keith McNally
was The Major Force
with
His Opening of PASTIS
 
Along with Eric Goode (Maritime Hotel, Chelsea)
in
Creating The Meatpacking District
 
 
KEITH CREATES NEIGHBORHOODS
 
He Did So For TRIBECA and Later with The
MEAT PACKING DISTRICT
 
 
# 8
 
MINETTA TAVERN
 

MINETTA TAVERN .. photo Daniel Bellino-Zwicke .. Coyrighted 2010

Minetta Tavern
 
Macdougal Steet, GREENWICH VILLAGE
 
NEW YORK
 
photo by DANIEL BELLINO-ZWICKE 
 
.. Copyright 2010
 
# 9
 
PAULINO
 
Bowery, NEW YORK
 
KEITH Only Failed Project
 
 
# 10
 
CHERCHE MIDI
 
 
Cherche Midi
 
On The BOWERY
in
The Former Paulino Space 
 
 
# 11
 
BALTHAZAR LONDON
 
 
CONVENT GARDEN
 
LONDON
 
 
 
 
 

SUNDAY SAUCE ITALIAN GRAVY

Italian-American
 
SUNDAY SAUCE
 
by Daniel Bellino-Zwicke
 
 
 
SECRET ITALIAN RECIPES
 

SECRET ITALIAN RECIPES

SEGRETO ITALIANO
 
Rare & Secret Italian Recipes
 
by Daniel Bellino-Zwicke
 
 
 
The BIG LEBOWSKI COOKBOOK
 
 

The BIG LEBOWSKI COOKBOOK

GOT ANY KAHLUA?
 
by Daniel Bellino Zwicke