Italian Lemon Ricotta Almond Tart Recipe

Lemon Ricotta Almond Torta

RECIPE

Ingredients :

1 stick unsalted butter, softened (113 grams)
1 1/3 cups sugar
1 cup full-fat ricotta
1 teaspoon vanilla
Zest from 1 organic lemon
3 eggs, room temperature, separated
3 tablespoons limoncello
2 1/2 cups almond flour
1 teaspoon baking powder
1/3 cup sliced almonds
Powdered sugar, for dusting

Preparation

Preheat oven to 325 degrees Fahrenheit. Butter a 9-inch springform pan. Line the bottom of the pan with parchment paper.
Using an electric mixer, beat the butter and sugar together until incorporated. Mix in the ricotta, vanilla and lemon zest.
Scrape down the sides of the bowl, then add the egg yolks, one at a time, continuing to beat until very light and creamy. Add in the limoncello, almond flour and baking powder and beat to combine.
In a separate clean chilled bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the cake mixture. (Don’t worry if white streaks remain – they will disappear once in the oven.)
Pour the mixture into the prepared springform pan. Smooth the top with a spatula or spoon. Sprinkle with the sliced almonds. Bake for 40-45 minutes or until firm yet slightly springy to the touch.
Allow to cool completely. (It will fall slightly.) Dust with the powdered sugar and serve!

RECIPES From My SICILIAN NONNA

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Calabrian Baked Timpano Pasta Recipe

Timpano Calabrese

Timpano al Calabrese

Baked Pasta from Calabria

Video Recipe TIMPANO CALABRESE

Layering the TIMPANO

Pasta, Meatballs, Eggs, Cheese, and Ragu

RECIPES

RECIPES From MY SICILIAN NONNA

PASTA – MEATBALLS – TIMBALLO

SOUPS – DOLCE

And More …

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Joe’s Pizzeria Greenwich Village – Some say Best Slice Pizza in New York

JOE’S PIZZERIA

Bleecker and Carmine Streets

GREENWICH VILLAGE

Back in The DAY

1980s

JOE’S PIZZA

CARMINE STREET

GREENWICH VILLAGE , NEW YORK

“CONSIDERED by many, the BEST SLICE of PIZZA in NEW YORK”

As far as Pizza and what is known as a Slice Joint, to many in New York Joe’s is # 1 , and many celebrities like Toby Mcguire, Leonardo DiCaprio, Bradly Cooper, and Lenny Kravitz to name a few, love to go to Joe’s for a late night slice.

Established in 1975 by Joe Pozzuoli, who is originally from Naples, Italy, the birthplace of pizza, Joe’s Pizza is a “Greenwich Village institution” offering the classic New York slice for over 37 years. First, we served our customers from our corner location at Bleecker and Carmine Street and now three doors down at 7 Carmine Street. At 75 years of age, Joe Pozzuoli still owns and operates the restaurant.

Joe Pozzuoli

The JOE behind JOE’S PIZZERIA

Greenwich Village, New York

JOE’S PIZZA

JOE POZZUOLI (R)

with his Grandson SAL VITALE

SUNDAY SAUCE

alla CLEMENZA

alla PACINO

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POSITANO

The AMALFI COAST COOKBOOK

TRAVEL GUIDE

PIZZA RECIPE

And Other GREAT RECIPES Inside

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Positano is Here !

“IT’S FINALLY HERE” !!!

POSITANO The AMALFI COAST COOKBOOK

TRAVEL GUIDE

Is LIVE and AVAILABLE at AMAZON.com

Hello folks, boys and girls, Ladies & Gentlemen, “it’s here!” What? POSITANO is Here !!! The AMALFI COAST COOKBOOK / TRAVEL GUide by me, Daniel Bellino Zwicke has been published and is live and for sale on Amazon on this day and on into the future for many years, Positano The AMalfi Coast Cookbook / Travel Guide is live and ready to go to all of you waiting and planning that special trip to Capri, Positano, Ravello or anywhere that your heart desires of the beautiful Amalfi Coast of Southern Italy. “How bout that?” It’s a very happy day for me, I’ve been working on this book for almost two years, and now here it is on February 8th of the year 2021, after the horrible year we had last year (2020), a better and happier year and day and many happy days ahead in 2021 and-on-and-on. You can now get yourself a copy POSITANO , this the first book on Positano & The Amalfi Coast that is a Cookbook, Guide Book, and book of essays and stories on Positano, Capri, and the gorgeous Amalfi Coast. “Yee-haa!”

So, if you’re planning that special Positano / Amalfi Coast vacation, honeymoon, wedding or whatever, and you need a little help planning, and seek some inspiration and ideas for your special vacation, why not start here and grab a copy? The book is filled with information, recipes, and delightful stories that are sure to get those travel juices flowing. Just read the stories and get all pumped up by the future prospects of your dream vacation on the Amalfi Coast, a wedding in Ravello, or Romantic Honeymoon on Capri, or Positano. You will start as you read through the pages of this book and maybe making a plate of Mussels Marinara or Spaghetti Vongole, just two of the many wonderful recipes in this book. This is part of Daniel’s plan and how he envisioned this book to inspire through the stories and cooking some of the wonderful dishes that are favorites in Naples, on Capri, Positano, and all over the Amalfi Coast. Make these dishes to get psyched for your trip, as well as reliving memories of the favorite things you ate in Positano once you are home. This book will help you achieve these things.

Thanks so Much,

Daniel

“POSITANO it’s HERE” !!!!

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Greenwich Village Italian Food Tour

Caffe Reggio

Vintage Photo

GREENWICH VILLAGE IATALIAN

Short Video Tour

Mickey Rourke

The POPE of GREENWICH VILLAGE

CAFFE REGGIO

19??

FLORENCE PRIME MEATS

ITALIAN BUTCHER SHOP

“Home of The NEWPORT STEAK”

SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK

RECIPES

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WATCH THIS VIDEO !!!

GREENWICH VILLAGE ITALIAN TOUR

PORTO RICO COFFEE

“BEST COFFEE in NEW YORK”

“Yes they’re ITALIAN” !!!

GREENWICH VILLAGE ITALIAN NEW YORK

VIDEO

VESUVIO ITALIAN BREAD BAKERS

PRINCE STREET

NEW YORK , NY

FAICCO’S ITALIAN PORK STORE

HOMEMADE SAUSAGES

“Every neighborhood needs a good Pork Store.”

ARTURO’S PIZZA

A VILLAGE INSTITUTION

VESUVIO

ITALIAN BREAD

RAFEFETTO PASTA

Homemade Ravioli – Pasta

MONTE’S TRATTORIA

Since 1918

CHEF PIETRO MOSCONI

MONTE’S TRATTORIA

GREENWICH VILLAGE, NY

Making Sunday Sauce with Cousin Tony – (Gravy)

CLEMENZA Teaches MICHAEL How To Make SAUCE

INGREDIENTS For SUNDAY SAUCE

SAUSAGE TOMATOES GARLIC BRACIOLE

PORK NECK

GROUND BEEF For MEATBALLS

TONY and DANILE MAKE SUNDAY SAUCE

in LODI

WATCH The VIDEO

SUNDAY SAUCE

by Daniel Bellino “Z”

Featuring SUNDAY SAUCE alla CLEMENZA Recipe

From The GODFATHER

Also : GOODFELLAS PRISON SAUCE Recipe

From CHARLIE SCORSESE and BIG PAULIE

Greenwich Village Italian Video Tour with Author Daniel Bellino Zwicke

John’s Pizzeria

NEW YORK PIZZA

GREENWICH VILLAGE ITALIAN

Video Tour with Italian Cookbook Author

DANIEL BELLINO ZWICKE

AL PACINO

CAPPUCCINO at CAFFE REGGIO

SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK

DANIEL BELLINO ZWICKE

RECIPES

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Joe Gallo Whacked at Umbertos – NYC

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UMBERTO’S CLAM HOUSE

MULBERRY STREET , LITTLE ITALY

NEW YORK , NY

The flamboyant criminal career of Joey Gallo was ended early yesterday by a lone gunman who surprised the gregarious gangster in a downtown restaurant where he was continuing the celebration of his 43d birthday.

Gallo was struck only twice, but police estimated that about 20 shots, most of them fired by Gallo aides, were exchanged. Also wounded was Gallo bodyguard Peter (Pete the Greek) Diapioulas, 40. Police arrested him for possession of .32 caliber revolver.

The dramatic death of the Brooklyn mob boss – whose flair for violence earned him the nickname Crazy Joe – sent police to gangster haunts throughout the city in an attempt to head off a possible all-out mob war.

With Gallo in Umberto’s clam bar, 129 Mulberry St., when he was shot was his bride of three weeks, Sina, and her daughter, Lisa, 10. Also in the party, which had gone to the Little Italy restaurant after attending comedian Don Rickles’ opening night performance at the Copacabana, was the hood’s sister, Mrs. Ella Fiorella, and a friend, Edith Russo.

Diapioulas also sat at the table, which was on the right side and in the rear of the small restaurant. Police say that one and possibly two other Gallo men were seated on stools in the front of the restaurant.

Crazy Joe Gallo & Brother Larry

ENTERED TROUGH SIDE DOOR

Gallo had arrived at Umberto’s shortly after 5 a.m. and, according to witnesses, was loud and happy. The party ordered house specialties such as Scungilli, Calamari and Mussels. Wine was brought to the table.

A Plate of MUSSELLS CLAMS SCUNGILLI & CALAMARI

Besides the Gallo party, there were nine other customers in the restaurant, which opened three weeks ago. The gunman entered through a side door and went directly to behind Gallo’s table.

The man, described as about 5-foot-8, stocky, about 40 years old and with receding dark hair, fired twice, striking Gallo in the left shoulder and, as the hood fell over, in the left buttock. Diapioulas drove for cover but was also hit in the buttock.

The killer calmly turned and walked out into Mulberry St. to a waiting car. Diapioulas apparently fired three times at the gunman. Other Gallo hoods ran to the street and began blasting at the car as it sped away.

Gallo managed to stagger toward the front door. He stumbled and then fell, smashing the plate glass. Gallo then plunged through the entrance and staggered 15 feet more before collapsing in the middle of the intersection of Hester and Mulberry Streets.

Patrolman Felice Agosta of the Elizabeth St. station, summoned to the scene, found the gang leader, Diapioulas at his side, lying on the street. The cop took both to Beekman-Downtown Hospital, where Gallo was pronounced dead.

Police estimate that as many as four guns, including the still missing murder weapon, were used in the shootout. Only Pete the Greek’s weapon was recovered, police said. Several buildings, including Graziano’s funeral home, directly opposite Umberto’s side entrance, bear pock-marked evidence of being struck by slugs.

Although Gallo had recently said he was retired from all criminal activity and was writing a book, police sources said this was not true, that in fact the mobster had built up a considerable organization since his parole from prison last June.

CALAMARI

or as da Boys would say, “Gal-a-Mar

Recipe

Gallo, who had spent nine years in Attica prison after being convicted for an attempted extortion, from a Little Italy restaurant owner, quickly became engaged in extortion, shakedowns and shylocking on his parole, according to ranking police officer.

The swaggering tough guy reportedly attempted also to move in on several night clubs that were controlled by other mob factions, and this activity may have led to the rubout.

Gallo’s death was not mourned in Little Italy. Most of the shopkeepers and people in the neighborhood refused comment. Underworld figures simply shrugged and said, “It had to happen.”

Gallo first came into underworld prominence in the early ’60’s when he and brothers, Larry and Albert (Kid Blast), broke away from the Joseph Profaci “family” and engaged in a gang war that left 14 dead and four other hoods missing.

Profaci died of cancer in 1962 and Joseph Colombo reportedly took over the family and patched up the grievances with the Gallo gang. Larry Gallo also died of cancer, in the mid ’60’s.

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SHRIMP MARINARA

LEARN HOW to MAKE UMBERTO’S FAMOUS SHRIMP MARINARA

Recipes are in DANIEL BELLINO “Z” s New Cookbook

Amazon.com

MANGIA ITALIANO !

ITALIAN FOOD MEMORIES

LINGUINE VONGOLE

Recipe

SUNDAY SAUCE

WHEN ITALIAN AMERICANS COOK

Bed Bug Eddie Pope of Greenwich Village Sunday Sauce Italian Gravy

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Burt Young as “Bed Bug Eddie”

In The POPE of GREENWICH VILLAGE

with Mickey Rourke as “Charlie”

Learn How to make “Bed Bug Eddie’s” SUNDAY SAUCE Italian Gravy

alla POPE of GREENWICH VILLAGE

BURT YOUNG’S SUNDAY SAUCE GRAVY

RECIPE :

INGREDIENTS :

1 pound Pork Neck, removed from bone and cut into 1″ chunks

8 pieces Italian Sweet Sausages

12 Pork Spare Ribs

1/4 cup Italian Olive Oil

1 pinch Pepperoncino (Red Pepper Flakes)

1 medium Onion, peeled and dice fine

1 pound Pork Neck, removed from bone and cut into 1″ chunks

Italian Sweet Sausages

12 Pork Spare Ribs

6 Chicken Thighs

2 – 28 ounce can of San Marzano Whole Tomatoes (drained in strainer, reserving liquid.

2 – 28 ounce cans of Italian Tomato Passata

half can of Tomato Paste

16 fresh Basil leaves, washed and torn into pieces with your fingers (don’t use a knife)

2 Bay Leaves

Place the olive oil in a large pot and turn heat on to medium. Add the pork ribs and half the pork neck and cook until golden brown, about 8 minutes. Remove and set aside.

Brown remaining pork neck and the Chicken Thighs. When finished browning set aside with the ribs. Add the Sausage and brown over low medium heat until slightly browned (about 8 minutes). Remove sausages from pot, and let rest with the ribs.

Add the chopped onion to the pot and cook on low heat for 4 minutes. Add 4 cloves of chopped garlic and let cook on low heat for 2-3 minutes. Be careful not to let the garlic burn.

Chop the whole San Marzano tomatoes and add to pot with onions. Cook on high heat for 3 minutes. Add the Tomato Passata and cook on high heat for 4 minutes.

Add the reserved juices from the San Marzano Tomatoes, the basil and Bay Leaves to the pot. Add 1 teaspoon each of Salt & Black Pepper and 1 cup of water and stir.

Add all the browned meats and cook on low heat for 90 minutes as you stir this with a wooden spoon ever now and then to keep the sauce from sticking or burning.

After all the meats are in the pot with the browned meats, begin to make your meatballs.

For MEATBALLS :

Mix the following ingredients in a large glass bowl. Form into 2″ round Meatballs and fry until lightly browned in vegetable oil.

2 pound fresh Ground Beef, 1/4 cup bread crumbs and 1/4 cup Milk

1/4 cup fresh Italian Parsley, washed, dried and chopped

1/4 teaspoon each of Salt & Black Pepper .. 2 cloves Garlic, minced fine

2 large Eggs, cracked and beaten with a fork

After the sauce (Gravy) has been simmering for 90 minutes, add the brown Meatballs to the pot with the fresh Basil Leaves, and let simmer on low hear for 35 minutes. Turn heat off and let the Sauce sit for 15 minutes.

To serve your Sunday Sauce, cook some short maccheroni according to directions on package. Burt likes to use Rigatoni.

Once the maccerhoni (pasta) is cooked, drain the pasta, reserving a little of the pasta water. Add the Riagatoni (pasta) back to the pot it cooked in. Add some of the Tomato Sauce to the pasta and mix. Add a little sprinkle of Olive Oil and a little bit of the reserved pasta water.

Place some of the sauce Maccheroni on each persons plate, add a little more tomato sauce over the pasta, and place 1 or 2 Meatballs, one Pork Rib, and 1 Sausage on each persons plate. Serve , and place some grayed Parmigiano Cheese in the middle of the table

Enjoy!

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