RECIPE : MINESTORNE GENOVESE
1/4 pound Cannellini or Borlotti (cranberry) beans, soaked overnight
3 tablespoons Extra-Virgin Olive Oil
1/2 cup chopped onion
2 leeks, washed and chopped, white part only
1 medium eggplant (1 pound), peeled and diced
2 medium carrots, peeled and sliced
2 ribs celery, sliced
2 medium potatoes, peeled and diced
2 medium tomatoes, diced
2 cups hot chicken broth
4 cups hot water, plus extra if needed
1 cup chopped raw spinach
1 cup diced zucchini
1 cup shredded green cabbage
1/4 pound vermicelli or stelline pasta
3 tablespoons Basil Pesto
Salt and pepper to taste
Drain the beans from the overnight soaking water, place them in a pot, cover with water, cook about 30 minutes or until still quite al dente, and set aside.
In a large pot, heat the oil. Add the onion, leeks, eggplant, carrots, celery and potatoes and sauté for about 8 minutes, or until the vegetables just begin to exude their juices.
Add the tomatoes, hot broth, hot water, beans and additional hot water to just cover the mixture. Bring to a boil, lower the heat to a simmer, and cook covered for about 30 minutes.
Add the spinach, zucchini, cabbage and pasta and cook another 20 minutes or until the pasta is al dente. Stir in the pesto. Add salt and pepper to taste and serve.
BASIL PESTO for MINESTORNE GENOVESE and to Sauce the PASTA of Your Choice
Who doesn’t Love Pesto ? Well I guess there may be some, but for the most part, just about everyone loves this wonderful no-cook Italian Sauce that highlights some of Italy’s most iconic ingredients which include ; fresh garden Basil, Italian Olive Oil, garlic, Pignoli Nuts, and Parmigiano Reggiano . In Genoa and Liguria where Pesto was first born and is famous for there, there are primarily two ways to use this wonderful cold sauce, number one is to coat any one of a variety of pasta shapes to make a tasty pasta dish of Maccheroni & Pesto or pesto’s second most important use is as the main flavor enhancer of Minestrone Genovese, the greatest vegetable soup of all.
RECIPE : BASIL PESTO
3/4 cup pine nuts (6 ounces)
5 cups basil leaves, chilled and very dry
6 small garlic cloves, quartered
1 Tablespoon Lemon Juice
1/3 cup freshly grated Parmesan cheese
3/4 cup extra-virgin olive oil, plus more for sealing
Kosher salt and freshly ground pepper
Put the garlic in the bowl of a food processor and pulse until coarsely chopped. Toss in the nuts, Parmesan, if using, pepper and salt and chop until the nuts are finely crushed, about 1 minute. Add the basil, oil and lemon juice and pulse for 1 minute more, until smooth.
To store, transfer the pesto to a sterilized jar with a tight-fitting lid. Pour a thin layer of olive oil on top of the pesto, seal and refrigerate up to 10 days or freeze up to 3 months.
A Plate of PASTA with WHITE TRUFFLES at Bar Pitti
a Bar Pitti Favorite
Inside BAR PITTI … Greenwich Village NEW YORK
“GREATEST SUMMER TRUFFLES EVER!!!””””
We had another great plate of “Taglierlini with Truffle” the other day at Bar Pitti.
The Black Summer Truffles from Umbria have been so good this year, that they taste almost as good as the “White Alba Truffles” of the Autum and Winter Season.
It was quite funny when my friend Pat “P” and I took owe first bites, i said, “Patty Boy,” these Truffles are as good as the “Whites.” He agreed, and the words were barely out our mouths when Govanni came over and aske us how our Pasta was and added that they were “Stupenious” this year. “Just as good as the White Truffles.” We told him that we just said the same thing, and at about a fourth of the price at $23.00 a plate, they were an absolute “Bargain.”
We had a plate of Vitello Tonnato and “Trippa Fiorentina.” both were tasty as ever.
If you haven’t had any of the Norcia Summer Truffle, run on down to “Bar Pitti” and get a plate. “they’re Amazing!!!!” We drank a bottle of “Macari Sauvignon Blanc,”
as everyone seems to be doing these days and we were as “Happy as Peas in a Pod.”
by Daniel Bellino Zwicke
Watch for Daniel Bellino Zwicke’s upcoming book, “La Tavola” to be released November 2008 by Aardvark Global Publishing and read about the Adventures of the Table of
Italian-American New Yorkers.
When Italian-Americans Cook
by Daniel Bellino-Zwicke
There lives in New York City’s Greenwich Village Italian neighborhood an author named Daniel Bellino Zwicke .. Daniel is the Best Selling author of much loved Italian Cookbooks as Sunday Sauce, Grandma Bellino’z Italian Coobook, La Tavola, and The Feast of The Seven Fish / Italian Christmas … There is no other Italian Cookbook author quite like Daniel. For one Daniel was a real restaurant chef helming the kitchens of some of New York’s finest restaurants as well as creating America’s FIRST Ever Venetian Wine Bar / Restaurant (known as a Bacaro).
In writing such beloved Italian Cookbooks as Segreto Italiano, Sunday Sauce, and The Feast of The Seven Fish, Daniel is famous for 3 main aspects in writings of Italian Food and Wine. The three great aspects of Daniel’s unique writing style is the great love and passion Daniel has for his subject matter, his unique storytelling style and the ease, authenticity, and accuracy of his recipes. Daniel Bellino Zwicke has carved out his own special niche in his food and cultural writings and that is that he has now established himself as the undisputed pre-eminent writer of Italian-American Food Cooking and Culture. And Daniel Bellino Zwicke is without question the world’s number one proponent of Italian-American Food and Cuisine as a true and legitimate world cuisine.
Daniel’s fans and followers are enamored with Daniel’s Italian Cookbooks which combine wonderful Italian Food Recipes that are coupled with delightful stories and facts of the food, the recipes, history, and people’s of Italian-America. So we salute this Greenwich Village based food, wine, & travel writer and recorder of the Italian-American lifestyle one Daniel Bellino-Zwicke.
# 1 BEST SELLER Amazon.com
Look for Daniel’s soon to be Released MANGIA ITALIANO
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 Frittata
that 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.
Caffe Reggio is a New York City coffeehouse first opened in 1927 at 119 Macdougal Street in the heart of Manhattan’s Greenwich Village.
Italian cappuccino was introduced in America by the founder of Caffe Reggio, Domenico Parisi, in the early 1920s. Inside the cafe, against the back wall, there is still the original espresso machine, made in 1902, that Domenico Parisi bought with his savings when he opened the cafe in 1927.
The Caffe Reggio has been featured in many movies, including The Godfather Part II, Next Stop, Greenwich Village, The Kremlin Letter, Shaft, Serpico, The Next Man, In Good Company, Inside Llewyn Davis and others. Many celebrities have been spotted or photographed in this location. In 1959, presidential hopeful John F. Kennedy made a speech outside the coffee shop. In 2010, the cafe was honored with a Village Award by the Greenwich Village Society for Historic Preservation for its status as a beloved and essential part of the neighborhood.
Caffe Reggio has a bench from a palazzo of the Florentine Medici family of Renaissance fame. The bench is not roped-off and guests can sit on it and admire a painting from an artist of the school of Caravaggio.
All photos by Daniel Bellino Zwicke
BACCHUS by CARAVAGGIO
Not in Caffe Reggio
is GREENWICH VILLAGE ITALIAN