Author: Daniel Bellino

Daniel Bellinohttp://thedannyreportdotcom.wordpress.comHello All ! I'm Daniel Bellino "Z" Best Selling Italian Cookbook Author and Publisher of Positano The Amalfi Coast ... I have traveled the World extensively and have been going to: Napoli, Capri, Positano, and The Amalfi Coast of Italy Since 1985 ... I live and write in New York's Greenwich Village. I am the Best Selling author of such Books as : SUNDAY SAUCE , The RAGU BOLOGNESE COOKOOK, The FEAST of The 7 FISH, and the soon to be released POSITANO - Capri The Amalfi Coast , a book that tells stories of Napoli, Capri and Psoitano, and is part Cookbook of Regional Dishes of the area, as well as being a Guide Book of this region of Italy. I have been a Restaurant and Wine Professional for more than 30 Years, and I Created America's 1st Ever Venetian Wine Bar (Bacaro) in 1997, in Bar Cichetti, where I was the Head Chef / Wine Director and Managing Partner.

Italian Christmas Feast of 7 Fish

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THE FEAST of THE 7 FISH ITALIAN CHRISTMAS

by Italian Cookbook Author Daniel Bellino-Zwicke …

“La Vigilia” The
Feast of The 7 Fish …. Italian Christmas

MyAunt Helen used to make the famous Italian Christmas Eve Dinner, “The Feast of
7 Fishes,” The 7 Fish of the Seven Sacraments. I know she made it because I
used to hear her talking about it when I was a little kid. Although I shared many
wonderful meals with my dear Aunt Helen, I never had the pleasure of having the
famous Christmas Eve Dinner “La Vigilia” Feast of Seven Fish with her. We
always had Christmas Eve dinner with the immediate family and Aunt Helen had
the Christmas Eve with her brother and sister and other family members. Aunt
Helen was born in Salerno, Italy and was my Uncle Franks (1 of my Mother’s 3
brothers) better half. So for our Christmas Dinner my mother would make an Antipasto
of Salami, Provolone, Peppers, and Olives, followed by Baked Ziti and a Baked
Ham studded with cloves and Pineapple rings.

The first time I ever had the
mystical dinner was about 12 years ago with my cousin Joe, his family and my
girlfriend Duyen. We had been talking about this famous Italian Feast a few
weeks previous, and were thinking of making it.
Joe told me he wanted to have
the Christmas Eve
Meal of The Feast of The 7 Fishes, known in Italy as La Viglia (The Vigil) or “La Festa Dei Sette
Pesci,” which is also known in Italian-America as The Feast of The 7 Fish, that
signify the 7 Sacraments. Now, how’s all that for a mouthful?

This Dinner, La Viglia originated in Southern Italy, especially in and around
the environs of Napoli. The Feast of The 7 Fish is a Southern Italian tradition
that does not exist in the rest of Italy, it is of the South. La Viglia, or
“The Feast of the Seven Fishes” as it is known to Italian-Americans
commemorates the waiting (Vigil) of the Baby Jesus to be Born at Midnight and
the Seven Fish represent the Seven Sacraments of the Roman Catholic Church. Some also believe
that the Seven Fish might signify the 7 Days of Creation, or The Seven Deadly
Sins, but most believe the 7 Fish pertain to the Seven Sacraments.

So Joe asked me if I wanted to
make this festive and all important dinner, to perform the ceremony. He didn’t
need to ask twice. I had never made it before and was dying to do so. For a long time I had yearned to partake in
this celebrated old Southern Italian Ritual, and this was my chance. Naturally I was excited, so was Joe. The
anticipation of the Great Feast to come was of happy expectations and
excitement.

And what for the menu? I know Aunt Helen made
Bacala, Shrimp Oreganata, Mussels, Baked Clams, Calamari, Octopus, and eel, all
much Loved Southern Italian (especially Napoli and Sicily) Creatures of the
Sea. We decided which fish we wanted
and how to
cook each one. Much thought and
planning went into the menu and its execution.
Joe wanted; Langoustines, Lobster, and Bacala. Alexandra asked if I would
make Stuffed Calamari. We also decided on Shrimp Cocktail, Baked Clams Oreganata,
and Cozze al Posillipo. The menu was set. Duyen helped me with the Calamari
which we stuffed with Shrimp, parsley, breadcrumbs, and Peas. We braised the
Calamari with tomato, White Wine, and herbs. If I must say so myself, the
Calamari came out superbly. The Stuffed
Calamari were a lot of work to make, but well worth the effort as they were a
huge hit with all. The Macari boys, Joey, Edward, and Tommy, as well as sister
Gabriella, Alex, Joe, Duyen,
Jose and Sergio from Barcelona
were all in attendance.

The Mussels Posillipo were cooked
with garlic, white wine, parsley, and tomato. The sauce is great to dip your bread
into. This dish was one of my
mother’s favorites back in the days when few Americans other than those
of Italian origins ever ate these wonderful little bivalves.
Now-a-days every-body does. As a young boy I remember my mother sending me to
Bella Pizza in East Rutherford to get an order of them for her. She always gave
me a few and I have Loved them ever since.

Joe helped me to cook the Langoustines.
They are hard to find and I had to order a ten pound box from Silvano in order to get them.
The best way to cook langoustines is to split them in half and sauté
them on each side in olive oil with a little butter and garlic. We served the
Langoustines the same way as Silvano does as we feel his recipe is the best and
everybody loves them that way. The
Langoustines are served with a salad of thinly shaved fennel and celery dressed
in olive oil and lemon with some split cherry tomatoes. Absolutely delicious!!!

The Lobsters we prepared the
best way possible, the New England way, steamed and served simply with drawn butter
and lemon wedges. There’s nothing better on Earth, well except for Sunday Sauce
of course.

Well, that Christmas Eve Dinner
The Feast of Seven Fishes was quite a wonderful experience. It was a huge success
but quite a bit too much work and actually, too much food, everyone was kind of
full already by the fifth fish. The following year we decided on incorporating
the Seven Fish into three courses instead
of seven separate ones as it’s just

too much, too much to
eat and too much to cook, a lot of work,
and who needs to work that hard
on Christmas. It was a good decision. We
still had 7 different fish, which is a must. Serving these 7 Fish in three
courses was a good idea as it is much more manageable that way, both to cook
and to eat.

On this Feast of
The 7 Fish in “3 Courses” we decided to make the Stuffed Calamari, which
I would not have chosen again because it
was a lot of work, but it was
Alex and Joe’s favorite and they said that it was a must. This was our
Antipasto Course. Alexandra and her mom
helped me, so the amount of work was cut
down and
divided into three, “A good thing.”

The stuffed calamari took care of two of the
seven the shrimp that were stuffed into the squid.

The second course (Primi) of Linguine
Frutti de Mare consumed four of the Seven Fish required for the meal. It consisted of Mussels, Clams, Lobster, and Scallops
cooked with garlic, oil, herbs, and just a touch of tomato.

The seventh and final fish was
fresh Cod that I roasted and served with a sweet and sour onion sauce (Bacala
Fresca Agro Dolce). Everybody went bananas for it especially cousin Joe who
raved at each and every dish I put down.
It’s a pleasure cooking for Joe as his passion for eating and for the
Italian American way of life, the food,
the wine, the rituals. Joe truly
Loves and savors the experience, so I always love to cook
for him, Alexandra, their children, or
just about anyone for who savors the experience so well. This goes the same
for my cousin Anthony Bellino his wife Debbie and their
three girls Chrissy, Danna, and
Allison, along with all my
close friends and family.

It
makes cooking a joy rather than a chore. When cooking for family or friends, you
give two of life’s great gifts, a tasty
Home-Cooked meal combined with a little bit of Love. Scratch that. “A whole lotta Love!”

If you don’t want to go so crazy, with 7 Fish as it’s quite an
undertaking, you should try to do an odd numbers; 1, 3, 5, 7, 9, or 11.
Three (3) is a Nice Number and
Represents the Holy Trinity of The Father, Son, and Holy Ghost. Buon Natale!

.

La Vigilia

“The Fest of The 7 Fish”

EXCERPTED From The FEAST of THE 7 FISH

by Daniel Bellino-Zwicke

Free Recipe From Daniel Bellino-Zwicke

PESCE en SOAR “SWEET & SOUR FISH”

Pesce en Soar is derived from the famous
Venetian Dish “Sarde en Saor” or Soar Sardines. This dish is served in
restaurants, Trattoria, and Wine Bars (Bacaro) all over Venice, but is
especially popular at the many Venetian Wine Bars, known as Bacaro “The House
of Bacchus” in Venice, where the Sarde en Saor is one of many great little
dishes known as “Cichetti” (Small Bites). This dish is also known as Sarde Agro
Dolce in Sicily, Agro Dolce meaning Sweet & Sour.

Pesce en Saor (Sour Fish) is a wonderful
dish to pick for your Feast of The 7 Fish. It is especially great at this meal
or any dinner party as it can and should be prepared a day in advance, as the
fish needs to marinate in the sweet and sour onions.

INGREDIENTS:

1 ½ pounds Monkfish Filet cut into ¾” medallions

3 mediumOnions, peeled and sliced ¼” thick

5 tablespoons Olive Oil

5 tablespoons Balsamic or Red Wine Vinegar

4 tablespoons Sugar

5 tablespoons Raisons

Sea Salt & ground Black Pepper to taste
Flour (about 6 tablespoon 2-3 Tablespoons Fresh chopped Parsley or Chives

1) Place onions in a large frying pan with Olive Oil and cook over low heat for 25 minutes.

2) Soak
Raisons in hot water for 20 minutes then drain.

3) Add
sugar, vinegar, salt, pepper, and raisons to onions and cook 3 minutes. Remove
from heat and let cool.

4) Season
Monkfish with salt & pepper. Dust each piece of fish into flour. Shake off
excess flour.

5) Place
olive oil or vegetable oil in a large non-stick frying pan. Cook fish in pan
about 1 ½ minutes per side over a medium heat until all the fish is cook. Put
on a plate and let cool to room temperature.

6) In a
shallow glass or ceramic Casserole Dish, place

a third of
the onion mixture across the bottom of the casserole. Then place a layer of
half the fish over these onions. Place a third of the onions over the fish,
then

top with
the remaining fish. Top with remaining onions. Cover tightly and place in the
refrigerator overnight (or at least 2 hours) to serve the next day.

7) To
serve remove the fish at least 45 minutes before serving. Place two pieces of
fish on each person’s plate in a crisscross fashion. Garnish, by sprinkling
Chives or Parsley over top.

NOTE: You can serve Buffet Style, leaving the Pesce
en Saor in the casserole or other nice serving dish for guest to help
themselves. You can also place a piece of toasted bread on plate or nice slice
of ripe tomato, or Cucumber, then top with Fish and Onions.

PS
.. You can use practically any fish you like for this preparation. Good
alternate choices of fish would be; Sardines, Swordfish, Shrimp, Sea Scallops,
or any fish that you might catch yourself. And remember, this dish is not just
for The Feast of The 7 Fish but any day of the year. An optional garnish that
is very nice for this dish is toasted Pignoli Nuts sprinkle over the top.
Enjoy!

Daniel Bellino’s Recipe For STUFFED CALAMARI Is IN

THE FEAST of THE 7 FISH

ITALIAN CHRISTMAS

CLICK HERE For RECIPES !

The Feast of The 7 FISH is Available in Paperback & Kindle on AMAZON.com

The Seven Virtues – faith, hope, charity, temperance, prudence, fortitude, and justice
The Seven Deadly Sins – lust, gluttony, greed, sloth, wrath, envy, and pride
The Seven Sacraments – baptism, confirmation, Eucharist, penance or reconciliation, anointing of the sick, holy orders, and marriage
Seven days it took God to create the world
The Seven Gifts of the Holy Spirit – wisdom, understanding, counsel (right judgment), fortitude (courage), knowledge, piety (reverence), fear of the Lord (wonder and awe)
The number of days it took Mary and Joseph to travel to Bethlehem
Miracle of the Five Loaves and Two Fish – Jesus fed 5,000 people with only five loaves of bread and two fish
Miracle of the Seven Loaves and Fish – Jesus fed 4,000 people with only seven loaves and fish
Biblical perfection – biblical number for divinity is three and the most perfect earthly number is four, so combining them represents perfection, God on Earth, or Jesus Christ
10. The Seven Hills of Rome

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to GET

YOUR COPY !

SOPHIA !!!

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

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

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 12^thStreet, 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 Charles “LuckY” Luciano, Masseria’s newest protégé (the other shooter was probably Vito Genovese).

The FEAST of The 7 FISH

Italian Christmas

Pandemonium on 12^thStreet

As the shots flew, pandemonium broke loose on 12^th 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 Street 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

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 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 ..

PARISI BAKERY, Little Italy, New York

Bread Bakers

Caputos Bake Shop, Carrol Gardens, BROOKLYN

Mario Fortunato, FORTUNATO BROTHERS BAKERY

BROOKLY NEW YORK

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

Keith McNally

was The Major Force

with

His Opening of PASTIS

Along with Eric Goode (Maritime Hotel, Chelsea)

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

# 9

PAULINO

Bowery, NEW YORK

KEITH Only Failed Project

# 10

CHERCHE MIDI

Cherche Midi

On The BOWERY

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

ESPRESSO ITALIANO

ESPRESSO

Espresso,
the making, consuming and enjoyment of a properly made Espresso is another
facet and time honored tradition of Italian-Americans and their culture. We do
love our properly pulled Espresso. A properly pulled Espresso is a thing of
beauty and refinement, and must be done just so. We can and do make Espresso in
our homes with either a Neapolitan or Moka brewing device, and now these days, there
are any number of expensive new-fangled home espresso makers, more on that
later.

Some
might be surprised but the great art of the perfect Italian Espresso has been
around for just about 110 years. Yes Italians drank Espresso before that, but
it was only developed into a “Fine Art” that it is today, just a little more
then a hundred years ago or so when Luigi Bezzera developed the first Espresso
Machine that we know today. After this landmark in Espresso history, the
consumption and popularity of Espresso grew rapidly. Caffes and Espresso Bars
popped up everywhere all over Italy. These Espresso Bars were places to have an
Espresso and socialize. And in Italy, there is a whole act and ritual to going
to an Espresso Bar for your habitual morning coffee. And it’s not just for the
Espresso but some socializing, a bit of chit-chat, gossip, political talk,
sports (Soccer/Futbol), this-that-and-every-other-thing. This morning Espresso
is quite ritualistic in Italy, and is practiced by most, and in every corner of
the country, on every other street corner in cities like; Rome, Bologna, Palermo,
Milano, Verona, all over. And it is quite the sight to see, especially if
you’re an American going for the first time. In caffes and bars in Italy it is
at the stand-up Espresso bar where all the action takes place. When you go into
a caffe (a.k.a. Bar) in Italy and have a Espresso, Cappuccino, whatever, and
sit at a table, that Espresso will cost you an additional 50% or more than it
will if you consume it standing up at the counter at the Espresso Bar. It’s a
tax thing. The caffe owners are taxed on their tables and this tax gets passed
on to the customer. Basta!

Anyway, the ritual of the early morning Italian Espresso? People get dressed, leave
their homes and are on their way to work, but they don’t go right from their
house to their job. No they have to have an Espresso and the ritual of the
Espresso and some Chit-Chat (BS) with a quick stop at their favorite local
caffe. They might leave their house then go to an Espresso Bar near their home
before going to their job, or they may head to their job, then get an Espresso
at a favored caffe near the work-place. They might even do both, get an
Espresso in their neighborhood before heading to work, then stopping at an Espresso
Bar close to their workplace before bopping into work.

Well, that’s the way they do it in Italy,
quite a ritual and amazing to see. In America, Italian immigrants to cities
like New York, Boston, Providence, and Philadelphia opened Social Clubs that
served Espresso, maybe some sandwiches, soup, soda, Biscotti, and Anisette
Toast, and Cannoli that they bought from a nearby baker. These Social Clubs
which sprung up in neighborhoods like the Lower East Side of New York or what
is now called Little Italy, in Boston’s North End, and San Francisco’s North
Beach. These Social Clubs (Caffe) were primarily of and for the working class,
and were for Italians. The clubs were for Italians, and people of other
nationalities did not go into them unless they were brought in by an Italian
guy from the neighborhood. And that’s the way it was back then.

Espresso
e Dolce at home? When I was growing up and went to my Aunt Fran and Uncle
Tony’s house in Lodi, or to Aunt Helen’s for Sunday Dinner, and we ate our
meal, and it moved on to coffee and dessert, this was quite a sight that brings
back nice memories for me to this very day. And it was a wonderful ritual, and
unlike the quick grab your Espresso, Chit-Chat for a few minutes and run out
the door as is done at caffe’s and Espresso Bars in Italy, the Espresso was
anything but Espresso (Fast) at Bellino Family meals, as is with millions of
Italian-American families over the years. No, this was no quick hit-and-run
affair. The coffee and dessert course at our family gatherings was the longest
portion of our all day affair of the Sunday Meal. My Aunts and Uncles would sit
around the table, we (the Kids) would too, but we would go back and forth,
cause this sit-down at the table usually lasted about 3 hours, maybe more. We’d
sit down, and Aunt Fran and Aunt Helen had the Neapolitan going with Espresso.
The table was laden with all sorts of goodies; Cannolis of course, one or two
different cakes, and an assortment of Italian Cookies and Pastries
(Sfogiatelle, Mille Foglie). There was always enough to fill Pastry Shop
Showcase, “I kid you not!”

The
table full of my aunts and uncles was a wonder. They’d sit around drinking
coffee, eating pastries, and talk-talk-talk, about politics, sports, gossip,
this-that-and-everything. My uncle Frank who was the Ring-Leader could have
solved all the Worlds problems, right there at that table, filled with Cannoli,
Biscotti, Coffee (Espresso), cakes, Anisette, heated discussion, laughter, and
a “Bundle of Joy,” all over Espresso.

Aunt Helen and Aunt Fran made the Espresso in Neapolitan Espresso Maker. The
Neapolitan is from Napoli, Italy. It was developed so Neapolitans (and all
Italians) could make Espresso in their homes. The Neapolitan is a two-piece
device whereby, you fill the bottom of the vessel with water, the ground
espresso goes in the middle and you screw on the empty top. To make Espresso
with the Neapolitan you put the device on the stove over a flame with the piece
filled with the water on the stove. The water heats, and when it comes to the
boil, you turn the flame off, flip the vessel over so the hot water is at the
top and will then drip down through the ground coffee to make the Espresso. The
Espresso is not as good as that you’d get at a caffe or Espresso Bar with a
large machine, but it’s good enough, and adding a little shot of Anisette is
never a bad thing, something my Uncle Frank always did. This is called a Caffe
Corretto, the act of adding a few drops of your desire liquor into your
espresso. You can add; Grappa, Sambucca, Brandy, Anisette, or other liquor to
make a caffe corretto. At Aunt Fran & Unlce Tony’s, it was always Anisette.
Basta.

My NAPOLITAN

I Bought in NAPOLI 1987

As a child it was always something to see, watching Aunt Fran or Aunt Helen go
through the pleasant little ritual of making Espresso in that curious looking
contraption, the Neapolitan. As I said, it always intrigued me, and when I took
my first trip to Italy and was in Napoli walking through a street market and
spotted a merchant selling Neapolitans and other kitchenware’s, I just had to get myself one, a Neapolitan of my own and from the great city it was invented in, Napoli. I also brought back some
beautiful ceramic plates from nearby Vietro sul Mare on the nearby Amalfi
coast, and I’ve been making Espresso with my Neapolitan (bought in Napoli), and
eating Spaghetti on those beautiful Amalfi Coast Plates from ever since, a joy,
and a way to bring Italy into your own American home. Doing so, brings back
beautiful memories of; Positano, The Amalfi Coast, Sicily, and the rest of
Italy. If you can’t be there (which is a shame), then bring Italy into your
home. And that is what we do, every time we sit down to a meal, a glass of
wine, or a simple little cup of Espresso, “we bring Italy home.”

ESPRESSO is Excerpted from Daniel Bellino-Zwicke ‘s SUNDAY SAUCE

SUNDAY SAUCE – When Italian-Americans Cook is Available in Paperback & Kindle

on Amazon.com

Cannolis Were Always on The Table

And a Bottle of Anisette

SECRET ITALIAN RECIPES

A MOKA POT

For Making Espresso

Toto & Peppino

with a NAPOLITAN

The BAND of HONEST MEN 1956

Learn How to Make a Gabagool

Gabagool !!!

Mob Guy # 1: “Hey Paulie, I got some Gabagool !!!

Paulie : “Hey you STUPID JERK !”

Gabagool

This is part of a scene in Francis Ford Coppola’s famed Italian-American mob-movie The Godfather. The scene is during Connie Corleone’s Wedding to Carlo. Paulie and Mob Guy-1 are assigned by Sonny to be guarding the outside of the Corleone Compound from any unwanted intruders (FBI, rival gangs, anybody).

Mob Guy # 1 got a couple of Gabagool Sandwiches from one of the cooks preparing the Wedding Banquet for Connie and Don Corleone’s guests at Connie’s Wedding. Paulie and Guy # 1 can’t eat with the guest, but they are hungry. “Hey they’re Italian-American!” And Gabagool will definitely fit the bill. Gabagool, aka Gabagul, or similar, is an Italian Salumi pork-product made from the neck-meat of a pig. There are several variations of the name, including; Capicola (most common), Ham Capicola, Coppa, Capocollo, and Capicollo.

“Gabagool” is slang for Capicola? It is not “slang” but Neapolitan dialect that many Italian-Americans use for Capicola, including Tony Sopranos and those real-life guys who don Big Pinky Rings.

A Gabagool Sandwich

So you wanna make a Gabagool. The preferred sandwich is on Italian Bread or a hero-roll from a great Bread Baker like, Parisi Bakers in New York’s Little Italy. Then you gotta get the Gabagool! You get yourself top-quality Capicola from your favorite Pork Store, Satriale’s if you’re in North Jersey, at Di Palo’s in Little Italy, or Faicco’s if you’re downtown New York and Greenwich Village or at their Brooklyn outpost. You’re gonna want Provolone or Mozz, I prefer Provolone. Get some peppers, Hot Cherry Peppers like Tony, Paulie, and Silvio, or as others like myself, with Roast Sweet Peppers. That’s all you need. To make a Gabagool Sub, you need a good sub roll or crusty Italian-Bread, and Gabagool (Capicola) of course, thin sliced Provolone, and either, Genoa Salami, Mortadella, Prosciutto (Proshoot), or Sopressata if you like. Put the Gabagool, Provolone and any other if any Salumi product on the bottom half of your bread, top with shredded Iceberg Lettuce, add a slice of ripe Tomato, then thin sliced Red Onion, and sprinkle on Salt, Black Pepper, Oregano, Olive Oil, and Red Wine Vinegar and “you’re set!” Set if you don’t want it “Hot.” If you do? Then again, get yourself some Hot Italian Cherry Peppers and throw them. That’s a Gabagool Sub.

If you want just a Gabagool and not a Sub, get a nice smaller roll, some roast red sweet peppers (or Hot), the Capicola, and sliced Provolone. Pile everything on between the bread, and Voila, you’ve got a Gabagool, just like Tony.

Excerpted From SUNDAY SAUCE by Daniel Bellino Zwicke … Available on AMAZON.com

PS … For a great Gabagool Sandwich in New York, go to either Parisi’s Italian Deli in Little Italy, or Faicco’s Italian Specialties (Pork Store) on Bleecker Street in Greenwich Village, for the best Italian Sandwiches on God’s Good Earth! Mangia Bene, Mangia la Gabagool!