Clemenza Teaches Michael How to Make Sauce in The Godfather Coppola and Pacino Corleone

 



CLEMENZA Teaches MICHAEL How to Make SUNDAY SAUCE

Richard Castellano as Peter Clemenza and Al Pacino as Michael Corleone

In FRANCIS FORD COPPOLA’S The GODFATHER

Novel by MARIO PUZO



SUNDAY SAUCE

by Daniel Bellino “Z”




“Come here kid, lem-me show you something. You never know when you’re gonna have to cook for 20 guys some day.” Pete Clemenza says to Michael Corleone (Al Pacino) in Francis Ford Coppola’s The Godfather. It’s one of the most famed movie scenes in history, and of great importance to Italian-Americans. Clemenza is making “Gravy” aka Sunday Sauce, the Supreme Dish of Italian-America, and the dish that brings Italian Families together each and every Sunday. Learn How to Make Clemenza’s Sunday Sauce, Meatballs, Pasta Fazool, Momma DiMaggio’s Gravy, Goodfellas Sauce, and all of the great favorites of The Italian American Table. 

Cook Sinatra’s Spaghetti & Meatballs, Italian Wedding Soup and more, and delight in the many stories and factual information written by Italian Food & Wine Writer Daniel Bellino Zwicke. This book is filled with Joy & Love, and you will get many years of both, reading, cooking and eating the dishes in SUNDAY SAUCE “When Italian-Americans Eat”.Do you Love Goodfellas, The Godfather, and Italian Food? Of course you do. Learn How to make Clemenza’s Brooklyn Mob War Sauce for 20 people some day. Remember that scene in Francis Ford Coppola, Mario Puzo classic Film Trilogy of the Corleone Family of Sicily and Brooklyn, New York. Recipes in Italian-American New York Author Daniel Bellino Zwicke’s Best Selling Cookbook (2 Years Amazon Kindle) 

SUNDAY SAUCE includes ; Frank Sinatra Sunday Sauce, Dolly Sinatra’s Spaghetti Meatballs, Joe DiMaggio ‘s mom’s Sunday Gravy, and Charlie Scorsese making Sauce in Prison in Martin Scorsese’s GOODFELLAS – starring; Robert DeNiro, Joe Pesce, and Ray Liotta making Veal & Peppers and Sunday Sauce. And by-the-way, Joe Pesci and Liotta are both Italians from New Jersey, so they know their stuff when it comes to Italian Food and all things Italian (Mafia speak and so-forth). 




SUNDAY SAUCE

The Unofficial GODFATHER COOKBOOK

AVAILABLE on AMAZON.com





WATCH The VIDEO


CLEMENZA (Richard Castellano) Teaches MICHAEL (Al Pacino)

HOW to MAKE SUNDAY SAUCE


RECIPE






SUNDAY SAUCE


alla CLEMENZA

LEARN HOW to MAKE IT
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SUNDAY SAUCE

The Unofficial GODFATHER COOKBOOK

ITALIAN-AMERICAN GRAVY

PASTA – MEATBALLS and Much More

AMAZON.com



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WORLDWIDE

FLY with EXPEDIA
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Big Night Timpano Recipe alla Stanley Tucci

 
 
BIG NIGHTMAKING The TIMPANO
 
Stanley Tucci, Marc Anthony, and Tony Shaloub
BIG NIGHT TIMPANO
 
by BABISH
 
 
The TIMPANO
 
Also called TIMBALLO
 
BIG NIGHT
 
 
 
 
GREAT TIMBALLO RECIPE !!!
POSITANO THe AMALFI COAST
 
TRAVEL GUIDE – COOKBOOK
 
100 GREAT REGIONAL RECIPES
 
Including an EASY to MAKE TIMBALLO
 
aka TIMPANO
AMAZON.com
 
An EASIER TIMPANO
 
by a COUPLE ITALIAN NOONA’S
 
FRANCESCA & PINA
 
 
 
CALABRESE TIMPANO
 
alla FRANCESCA & PINA
 
CALABRIA
 
 
 
 
TIMPANO by RIE
TIMPANO by RIE
 
 
 
 
 
 
WANT to MAKE a SCILIAN TIMBALLO ?
 
RECIPE INSIDE
 
 
NONNA BELLINO’S COOKBOOK
 
SICILIAN TIMALLO RECIPE
 
And MORE
 
CAPONATA – ARANCINI
 
SOUPS – PASTA
AMAZON.com
 
TIMBALLO al SICILIAN
 
EASY to MAKE
RECIPE
 
 
 
 
 
BIG NIGHT
 
iL TIMPANO

 

 
 
BING NIGHT TIMPANO
 
by  BINGING with BABISH 
 
 
 
 
 
 
NONNA BELLINO’S COOKBOOK
 
SICILIAN TIMBALLO
 
MEATBALLS – TOMATO SAUCE
 
CAPONATA – ARANCINI
 
And More …
AMAZON.com

 

 
 
 
 
 

 

Carbone Cooks SUNDAY SAUCE

 

Waiting for Meatballs

Italian-Americans Eating SUNDAY SAUCE

“GRAVY” 
MARIO CARBONE Makes SUNDAY SAUCE

ITALIAN-AMERICAN GRAVY


“We posted this video for 2 reasons. First of all, it’s Sunday Sauce, so we put it up on that alone. Secondly it’s Mario Carbone talking about and making his version of Sunday Sauce. Mario Carbone in Chef and a partner at Carbone Restaurant in Geenwich Village. The restaurant is famous and controversial for its very high prices. Some people love it, others don’t. Anyway, Mario is here making his version, which looks pretty good, but the instructional part of this piece is disappointing and not good at all. It should be better, but it’s not. We have posted better versions on how to make Sunday Sauce below, and for the defining word and recipe on SUNDAY SAUCE, get a copy of SUNDAY SAUCE – When Italian-Americans Cook by Daniel Bellino, Sunday Sauce, the cookbook is Available on Amazon.com and makes a Great Gift to yourself, friends or family, for Christmas, Birthdays and all occasions.





SUNDAY SAUCE

alla BELLINO alla PACINO

AVAILABLE on AMAZON.com

MAKING SUNDAY SAUCE
RECIPE

PASQUALE MAKES SUNDAY SAUCE

“This is a GREAT VERSION of The SUACE”

With MEATBALLS, BRACIOLE, SAUSAGES, & POR RIBS

“Yumm” !!!





SUNDAY GRAVY

alla GIANNI

“THIS is a GOOD ONE” !!!




Sicilian Pasta Gagootz and Zuppa di Cucuzza Siciliana Recipes by Nonna Bellino

ZUPPA di CUCUZZA
 
“THATS a GAGOOTZA” !!!
 
RECIPES FROM MY SICILIAN NONNA 
 
by Daniel Bellino “Z”
 
AMAZON.com
 
 
 
RECIPE
 
Zuppa di Cucuzza
 
Excerpted Form Daniel Bellino’s
 
Grandma Bellino’s Italian Cookbook
 
 
 
 
ZUPPA di CUCUZZA
 
    “Gagootz” !!!!
 
 
This is a soup that my
mother used to make every now and then. Usually when her friend Mary Santangelo
gave her a couple big Cucuzza, from their backyard garden in Garfield. My
mother Lucia learned this recipe from her mother who used to make it back in
Sicily, and she learned how to make it from her mother, my Great Grandmother
Salemi. This dish is one of the quintessential recipes of this book, and also
of both the Italian-American and Sicilian-American table as a whole, and of
course of Sicilians in Sicily, especially in the years of the first 70 years of
the 20th Century from around 1900 to 1970’s or so. The soup is easy
to make and quite economical, feeding about 15 or 16 portions of which you can
serve over a 3 – 4 day time. Cucuzza are not always available in every store,
however more and more super markets are carrying them during their growing season,
and you can always get them at any produce store that specializes in Italian
foods.
 
This zuppa is a soup of
course, but almost a pasta dish as well, and you can vary the amount of pasta
as you like. Cooking pasta separately on the side and when you are serving it,
you will use double the amount of pasta or more, with less liquid in the soup
and using the soup actually as a sauce. I always do this, as there are always
leftovers when making a pot of it, and serving it as a pasta is a nice welcome
alternative to give one variety from the same dish. I do the same with Lentil
Soup to make Pasta Lenticchie, a pasta dish. In addition, if you like, you can
sauté one link of Italian Sweet or Hot Sausage, serve up the soup as either
pasta or soup and add a link of sausage or two to each plate. You will love it
any way you do, as do the Bellino’s and millions of other Italian’s have over
the years. So make it, and enjoy, and always Mangia Bene Amici!
 
 
 
 






GAGOOTZ
 
 

 

RECIPE :
 
INGREDIENTS :
 
1 large Cucuzza ak.a.
Gagootz
1 large onion, peeled and
diced
6 Garlic Cloves, peeled
and sliced thin
8 tablespoons Olive Oil
½ teaspoon Red Pepper
Flakes
1 teaspoon Sea Salt
½ tsp. Black Pepper
6 Plum Tomatoes, chopped
1 pound fresh cooked
Fava Beans, or frozen Baby Lima Beans (or canned lima beans)
1 pound imported Italian
Ditalini (or Ronzoni)
 
 
Cut off ends of the
Cucuzza and peel it with a vegetable peeler. Cut the Cucuzza in half
lengthwise. Scoop out seeds and discard. Cut into 1 ½ inch cubes.
 
Put olive oil and cucuzza
in a large 6-quart pot. Cook on medium heat for 5 minutes, occasionally
stirring with a wooden spoon. Add onion and cook for 4 minutes more.
 
Add garlic and cook for
3 minutes. Add red pepper, and cook for 2 minutes.
 
Add tomatoes and cook on
high heat for 5 minutes. Add water and cook on medium-low heat for 12 minutes.
 
Add Fava Beans (or Lima
Beans) and cook on low heat for 6 minutes.
Cook Ditalini according
to directions on package. When finished cooking, drain in a colander, making
sure to reserve 2 – 3 cups of water to add to soup.
 
Add all the pasta to the
soup. Add salt 7 Black Pepper and stir.
Add water little by
little to the soup until you reach the consistency that you like. The soup
should be fairly thick, yet slightly watery.
 
Ladle soup into bowls.
Drizzle a bit of olive oil over the top of each bow of soup and pass grated
cheese for your guest to put in their soup.Save any remaining soup

in a closed container to enjoy anytime for lunch, dinner, or anytime
in-between.
 
 
 
 
 
 
 
ZUPPA di CUCUZZA
 
 
Mangia Bene !!!
 
 
 
 
 
MINESTRA di CUCUZZA SICILIANA
 
 
 
 
GOING to SICILY ?
 
ANYWHERE in The WORLD ?
 
 
FLIGHTS & HOTELS
 
WORLDWIDE
 
“FLY WITH EXPEDIA”
EXPEDIA.com
 
 
 
 
 
PASTA con CUCUZZA
 
 
PASTA con CUCUZZA SICILIANA
 
VIDEO RECIPE

 

 
 
 
 
3 SICILIAN CUCUZZA Recipes
 
From a REAL SICILIAN
 
 
POLEPTTE (Meatballs) di CUCUZZA
 
CUCUZZA eb PANDELLA
 
CUCUZZA with TUNA
 
 
 
 
 
POLPETTE di CUCUZZZA
 
CUCUZZA MEATBALLS

 

 

HOTELS WORLDWIDE
BOOKING.com
 
 
 
 
 
 
ALSO by DANIEL
 
 
SUNDAY SAUCE
 
WHEN ITALIAN-AMERICANS COOK
 
 
on AMAZON.com
 
 

Our Favorite Italian Cookbook

SUNDAY SAUCE

From Our Favorite

GREENWICH VILLAGE ITALIAN AUTHOR 

Daniel Bellino Z

SUNDAY SAUCE
 
WHEN ITALIAN-AMERICANS COOK
 
Daniel Bellino Zwicke
 
AMAZON.com

 
SUNDAY SAUCE
 
TOP 100 ITALIAN COOKBOOKS
 
AMAZON.com
 
BESTSELLER LIST
 
“DO YOU HAVE YOUR COPY” ???
 
 
 
 

 

 
OUR FAVORITE ITALIAN COOKBOOK AUTHOR
 
DANIEL BELLINO ZWICKE

AUTHOR PAGE AMAZON.com

Amalfi Coast Italian Lemon Cookies Recipe

 



AMALFI COAST LEMONS

MINORI, ITALY

ITALIAN LEMON COOKIES





Italian Lemon Cookies

I love lemon desserts. The bright, citrus flavor just makes my whole day better and lights up my mood. I’ve seen lemon desserts done in magically delicious ways and I’ve seen them leave me puckering so hard I thought my face would stay that way. This lemon drop cookie recipe is the former. Sweet lemon glaze coats and not too sweet biscuit-like cookie for a perfectly balanced bite of citrus you’ll crave!

COOKIE RECIPE


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup sugar
  • ¼ cup unsalted butter at room temperature
  • 1 egg
  • ¼ teaspoon vanilla
  • 2 tablespoons lemon juice (1 to 2 lemons)
  • 1 tablespoon lemon zest (1 lemon)
  • ⅓ cup milk


GLAZE


  • 1 ½ cups powdered sugar
  • 2 tablespoons unsalted butter at room temperature
  • 1 ½ tablespoons milk
  • 1 tablespoon lemon juice (1/2 lemon)
  • ½ tablespoon lemon zest (1/2 lemon)


INSTRUCTIONS

COOKIES


  • Heat oven to 375 degrees F.
  • Combine flour, baking powder, and salt in a medium mixing bowl. Set aside.
  • In a large mixing bowl, beat together the butter and sugar for 1 minute or until pale and fluffy.
  • Add the egg and vanilla to the butter mixture. Beat until combined and smooth, scraping the sides of the bowl as needed. Add the lemon juice and lemon zest and mix to combine.
  • Add half of the flour mixture to the butter mixture and mix until just incorporated. Add the milk and mix to combine. Add the remaining flour mixture and mix until completely incorporated. The dough should be the consistency of a very thick, sticky cake batter.
  • Use a small cookie scoop (about 1 tablespoon) to portion the cookie dough onto parchment paper or silicone mat lined cookie sheets.
  • Bake for 11-13 minute, or until the bottom edges are golden brown.
  • Carefully remove from the oven. Transfer the cookies to a wire rack to cool completely.


GLAZE

  • In a medium mixing bowl, beat together the powdered sugar, butter, milk, lemon juice, and lemon zest until smooth.
  • Place the wire racks (with the cookies one them) over some foil or over a baking sheet.
  • Use a spoon to top each cookie with a heaping teaspoon of frosting. Use the back of your spoon to spread the glaze all over the cookie. Return the cookie to the wire rack and let the frosting finish coating the cookies. Let set until the glaze firms up a little, about 15-20 minutes. (The glaze will not set up completely, but will stop dripping down the cookie.)
  • Serve immediately or store in an airtight container until ready to serve.


NOTES


  • If you glaze looks too thin, you can add more powdered sugar a tablespoon or two at a time. If it looks too thick, add milk a teaspoon or two at a time until your desired consistency is reached. This is a glaze, not a frosting, it should be on the runny side.
  • You can add more lemon juice and zest to the glaze if you prefer a stronger lemon flavor.
  • If you like, you can drizzle or spoon the glaze over the cookies while they’re sitting on a wire rack. I usually dip the tops and put them back on the baking sheet to set up.






POSITANO The AMALFI COAST

TRAVEL GUIDE – COOKBOOK
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Antico Vinaio of Florence Italy opens Italian Sandwich Shop in Greenwich Village – New York

 

all’ ANTICO VINAIO

SULLIVAN STREET

GREENWICH VILLAGE, NEW YORK

NYC




The famed Florentine Sandwich Shop has touched down in Greenwich Village, New York.
all’ Antico Vinaio is a famous Panini Shop from Florence, Italy, that is uber famous with Tourists and Instagramers. They are famous for their square stuffed sandwiches on Focaccia Bread. Sandiches are filled with Mortadella, Salami, Prosciutto, Mozzarella and other Italian Sandwich ingredients.

The new sandwich shop at 225 Sullivan Street in New York’s Greenwich Village opend the other day, and is already doing brisk business. There are not super long lines “yet” though suspect there will be soon, once the masses of New Yorkers and tourist discover that there is an Antico Vinaio panani shop on Sullivan Street.

Famed New York restaurantuer Joe Bastianich has partnered up with the people at Antico Vinaio to open New York’s second all’ Antico Vinaaio Italian sandwich shop.

all’ Antico Vinaio is an Instagram Sensation in Florence, Italy, and is proven to be so on the other side of the pond in America, with locations in Los Angelos, California, and the two shops in New York, and we are sure with Joe Bastianich involved, one day there might be 100 or more locations all over America. 









Joe Bastianich

Panini on Sullivan Street

Antico Vinaio Italian Sandwiches

New York NY





Learn How to Make an ITALIAN SUBNARINE SANDWICH

RECIPES

SUNDAY SAUCE

ITALIAN SANDWICH RECIPES

ITALIAN SOUPS – PASTA – PANINI

MEATBALLS & MORE …
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ITALIAN SANDWICH RECIPES


How to Make Homemade Pizza Italian Food Recipe

 

PIZZA






HOMEMADE PAN PIZZA

ISCHIANA


RECIPE



HOMEMADE PIZZA

Homemade SICILIAN PIZZA

Video Recipe







POSITANO The AMALFI COAST

TRAVEL GUIDE / COOKBOOK

PIZZA RECIPE INSIDE
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SOPHIA with a PIZZA
Sophia Loren TOTE BAG


NEW YORK PIZZA
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Positano SUNDAY SAUCE Sneakers by Bellino

 
 
SUNDAY SAUCE “The SNEAKER”
CLICK HERE To GET SNEAKERS

Sunday Sauce The Sneaker / GODFATHER Gravy Bellino

 
Sunday Sauce The Sneaker, inspired by Clemenza showing Michael Corleone (AL Pacino) how to make Sauce for a bunch of Guys (Mobsters) … These Limited Edition “One of a Kind” Sneakers were created by Bellino from the art work from his BEst Selling Italian Cookbook about Sunday Sauce Italian-American Gravy with Sausages, Meatballs, & Braciole. These fabulous looking sneakers are sure to please any and all fans of The Godfather Movie by the great Italian American Director Francis Ford Coppola, or fans of the great Italian-American actor from da Bronx New York, the one and only AL Pacino. This is a limited edition run. If you want a pair, act soon. Get a pair for yourself, or give as a most amazing Gift. Gift Ideas : Christmas, Birthdays and all occasions.
GET a PAIR
 
POSITANO
 
LIMITED EDITION SNEAKERS
by Bellino
 
 
GET YOUR POSITANO
 
LIMITED EDITION SNEAKERS
GET YOURS TODAY !

Stanley Tucci does not Know How to Make a Negroni – his recipe is all Wrong

.

 
 
 
 
STANLEY TUCCI Does Not Know How to Make a Proper NEGRONI
.
 
 
 
Yes it’s true. The person who has become popular for making Negroni Cocktails, more than anyone else in the history of mankind, does not even know how to make a proper Negroni. This is scariligous, and shows once again, how people jump on the Band Wagon, so to speak.
I was horrified when I was looking in Tucci’s latest book TASTE “My Life Through Food”and saw his recipe for the Negroni. In his recipe and instruction, Tucci cals for 50 milliliters of Gin, 25 millileters Campari, and 25 milliliters Sweet Vermouth with a slice of Orange. “oh my God, I can’t beleive it, totally wrong Stanley. The proportions are totally wrong and would make a “Horrible Negroni, and one I’d never ever want to drink.” and I’ve been drinking these bad boys Since 1985, a good 25 years before the Negroni Craze reached the American Shores.
How can you do it Stanley? Everyone who knows anything about a Negroni knows that you use equal parts of Campari, Gin, and Sweet Vermouth, and not and never ever twice as much Gin as Campari, you complete destroy the taste, by completely throwing the cocktail out of balance, a primary prerequisite to any good cocktail. How can you do it Stanley. Futhermore, it is beyond me that the press and general public have practicallymade Tucci the King of The Negroni, and the man doesn’t know how to make one. This is horrifying ! Really Stanley? How can you do it. 
I’ve written extensively about the Negroni (in La Tavola), a good 10 years before the Negroni Craze even started. And as I’ve stated, I’ve been drinking these wonderful cocktails since the Summer of 1985, on my first trip to Italy.  My first Negroni? I remember it well. It was at the Caffe Giacosa (formerly Caffe Cassoni), in FLorence.  I went in and sat down. The waiter brought me a menu. I already knew what I wanted, as I had read of the Negroni in an Italian travel guide. I knew it was invented here, and that’s what I was going to get. So when the waiter came back, I said, ” Un Negroni pro favore.” The waiter nodded and, replied, “Prego.” A few minutes later he brought me my Negroni, with a few cocktail treats that they serve with cocktails in Italy. I took a sip. Yum, that’s pretty good I thought. That was the first. The first of many hundreds to come. Way back then, very few Americans drank Negroni’s. There were a few. The well traveled, but nothing like today. It really doesn’t make me that happy that everyone and their grandmother drinks them these days. It sort of takes away from their specialness a bit. But what are you going to do” That’s the way it is. They’re still tasty and refreshing to me. Tasty and refreshing? Well yes. Just don’t have Stanely Tucci make one for me. “Yuuk! Not very good. Not a Negrone (the way Stanely makes them). 

 

Sorry Stanley, but you got it all wrong.

 
 
… Daniel Bellino “Z” ….
HOW to MAKE a PROPER NEGRONI
1 ounce Campari
1 ounce Sweet Vermouth
1 ounce Gin
ICE
1 fresh slice of Orange
Preparation :
Fill a rock glass with ice.
Add the Campari, Sweet Vermouth, and Gin. 
Stir.
Add a slice of Orange, and serve.
NOTE :  You can change the proportions a little. Just don’t change them up too much, or you will throw the cocktail out of balance, and it will not taste like a Negroni, defeating the whole purpose of making the drink, as is the case with Mr. Tucci’s recipe. “It’s all wrong. Way too much Gin.”
If you wanted to stick around the prescribe recipe of equal parts of Campari, Sweet Vermouth, and Gin, to make a proper Negroni, you can put in just a little less Gin, but not too much less, or you’ll change the make-up too much.
Also, it is very acceptable to add a plash of Club Sod on top. Just not too much. Make sure it is just a small splash.
Bitters : Campari
Sweet Vermouth Brands : Cinzano, Marini & Rossi, Antica Carpano.
GIN :  Any London Dry Gin. Most popular brands include : Beefeater, Bombay, Gordon’s, Tanqueray, and Hendrick’s.
Final Note : Negroni’s can be made straight-up, or on the rocks, however, 95% of the time, they are                         served on the rocks. 
 
.
.
 
 
 
 
NEGRONI
.
 
 
.
 
 
 
 
 
 
 
POSITANO The AMALFI COAST
COOKBOOK / TRAVEL GUIDE
 
AMAZON.com
.
 
.
 
 
.
Screenshot 2022-02-21 1.32.31 PM
 

CAMPARI

TEE SHIRT