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RONZONI PASTA MACARONI COMPANY
Rigatoni No. 27
.
“Ronzoni Sono Buoni,”
if you are Italian and grew up in the New York area in the great
decades of the 1960’s and or 70s you know the slogan. We Italians do love our
pasta, we’re weened on it! Pasta is the main staple of our diet. Many are
fanatical about and love it so, they insist on having it several times a week.
I’m one. Pasta, can be covered in a wide variety of sauces, in some soups like; Pasta Fagoli (Pasta Fazool),
in Minestrone’s, with Pasta and Peas, and Pasta con Ceci (Chick Peas). Yes, we
are weened on it. Mommy gave me, my bothers and sister Pastina coated in a bit
of butter and Parmigiano when we were just toddlers and every so
often I have to pick up a box of Ronzoni Pastina, as I love and crave it still,
and of late as with many my age, you start craving things you loved as a child,
thus my stints with Pastina. “Ronzoni Sono Buoni,” it means, Ronzoni
is So Good, and that it is. This brand of Pasta, born in New York City at the
turn of the 20th Century has been a mainstay of not only
Italian-Americans of the East Coast but, for all. For years before the surge of
many a imported pasta product in the U.S., Ronzoni, was not the only game in
town for Macaroni, there was the Prince and Creamette, as well, but Ronzoni
dominated the market and though I don’t have stats, I would wage to say that 85
to 90 % of all commercial pasta sold in the New York, New Jersey, and
Philadelphia areas was Ronzoni, the pasta in the bright blue boxes, Ronzoni
Sono Buoni. God I wonder how many plates and bowls of Spaghetti, Ziti and other
Ronzoni pastas I ate over the years, starting with Pastina as
a toddler and moving to Spaghetti with Tomato Sauce or Meatballs,
Baked Ziti, Stuffed Shells and more. Oh “Stuffed Shells,” they bring back
memories of my mother who loved them. We had them often, along with Lasagna
made with Ronzoni Lasagana. You don’t see Stuffed Shells around that much any
more, they used to be on many a restaurant and even more home menus. There
popularity has waned, but every once and a while I’ll pick up a box of Ronzoni
large shells, just for the purpose of bringing back those memories of mom
making them and me loving them as a child. I’ll make a batch of
tomato sauce, cook the Ronzoni Shells, and stuff them with ricotta and
Parmigiano, bake them in tomato sauce, and “Voila” Stuffed Shells of
days gone by. I do the same with a Pastina as I still love the dish so, dressed
with butter and fresh grated Parmigiano Reggiano, “makes me feel like a kid
again!” Yum, delicious little pleasure you can whip up in minutes and
bring back visions of your youth. All with some butter, Parmigiano and a box of
Ronzoni Pastina. That’s Ronzoni, every bit a part of my life and youth as
a spring ol Slinky, Etch-A-Sketch, The Three Stooges, Saturday Morning
Cartoons, and all the favorites of my youth, Ronzon Sono Buoni, “Ronzoni it’s
so good!”
if you are Italian and grew up in the New York area in the great
decades of the 1960’s and or 70s you know the slogan. We Italians do love our
pasta, we’re weened on it! Pasta is the main staple of our diet. Many are
fanatical about and love it so, they insist on having it several times a week.
I’m one. Pasta, can be covered in a wide variety of sauces, in some soups like; Pasta Fagoli (Pasta Fazool),
in Minestrone’s, with Pasta and Peas, and Pasta con Ceci (Chick Peas). Yes, we
are weened on it. Mommy gave me, my bothers and sister Pastina coated in a bit
of butter and Parmigiano when we were just toddlers and every so
often I have to pick up a box of Ronzoni Pastina, as I love and crave it still,
and of late as with many my age, you start craving things you loved as a child,
thus my stints with Pastina. “Ronzoni Sono Buoni,” it means, Ronzoni
is So Good, and that it is. This brand of Pasta, born in New York City at the
turn of the 20th Century has been a mainstay of not only
Italian-Americans of the East Coast but, for all. For years before the surge of
many a imported pasta product in the U.S., Ronzoni, was not the only game in
town for Macaroni, there was the Prince and Creamette, as well, but Ronzoni
dominated the market and though I don’t have stats, I would wage to say that 85
to 90 % of all commercial pasta sold in the New York, New Jersey, and
Philadelphia areas was Ronzoni, the pasta in the bright blue boxes, Ronzoni
Sono Buoni. God I wonder how many plates and bowls of Spaghetti, Ziti and other
Ronzoni pastas I ate over the years, starting with Pastina as
a toddler and moving to Spaghetti with Tomato Sauce or Meatballs,
Baked Ziti, Stuffed Shells and more. Oh “Stuffed Shells,” they bring back
memories of my mother who loved them. We had them often, along with Lasagna
made with Ronzoni Lasagana. You don’t see Stuffed Shells around that much any
more, they used to be on many a restaurant and even more home menus. There
popularity has waned, but every once and a while I’ll pick up a box of Ronzoni
large shells, just for the purpose of bringing back those memories of mom
making them and me loving them as a child. I’ll make a batch of
tomato sauce, cook the Ronzoni Shells, and stuff them with ricotta and
Parmigiano, bake them in tomato sauce, and “Voila” Stuffed Shells of
days gone by. I do the same with a Pastina as I still love the dish so, dressed
with butter and fresh grated Parmigiano Reggiano, “makes me feel like a kid
again!” Yum, delicious little pleasure you can whip up in minutes and
bring back visions of your youth. All with some butter, Parmigiano and a box of
Ronzoni Pastina. That’s Ronzoni, every bit a part of my life and youth as
a spring ol Slinky, Etch-A-Sketch, The Three Stooges, Saturday Morning
Cartoons, and all the favorites of my youth, Ronzon Sono Buoni, “Ronzoni it’s
so good!”
.
.
.
.
Sunday Sauce
.
.
.
.
.
.
Ronzoni Sono Buoni “Ronzoni is So Good”
.
“Ronzoni Sono Buoni,”
if you are Italian and grew up in the New York area in the great
decades of the 1960’s and or 70s you know the slogan. We Italians do love our
pasta, we’re weened on it! Pasta is the main staple of our diet. Many are
fanatical about and love it so, they insist on having it several times a week.
I’m one. Pasta, can be covered in a wide variety of sauces, in some soups like; Pasta Fagoli (Pasta Fazool),
in Minestrone’s, with Pasta and Peas, and Pasta con Ceci (Chick Peas). Yes, we
are weened on it. Mommy gave me, my bothers and sister Pastina coated in a bit
of butter and Parmigiano when we were just toddlers and every so
often I have to pick up a box of Ronzoni Pastina, as I love and crave it still,
and of late as with many my age, you start craving things you loved as a child,
thus my stints with Pastina. “Ronzoni Sono Buoni,” it means, Ronzoni
is So Good, and that it is. This brand of Pasta, born in New York City at the
turn of the 20th Century has been a mainstay of not only
Italian-Americans of the East Coast but, for all. For years before the surge of
many a imported pasta product in the U.S., Ronzoni, was not the only game in
town for Macaroni, there was the Prince and Creamette, as well, but Ronzoni
dominated the market and though I don’t have stats, I would wage to say that 85
to 90 % of all commercial pasta sold in the New York, New Jersey, and
Philadelphia areas was Ronzoni, the pasta in the bright blue boxes, Ronzoni
Sono Buoni. God I wonder how many plates and bowls of Spaghetti, Ziti and other
Ronzoni pastas I ate over the years, starting with Pastina as
a toddler and moving to Spaghetti with Tomato Sauce or Meatballs,
Baked Ziti, Stuffed Shells and more. Oh “Stuffed Shells,” they bring back
memories of my mother who loved them. We had them often, along with Lasagna
made with Ronzoni Lasagana. You don’t see Stuffed Shells around that much any
more, they used to be on many a restaurant and even more home menus. There
popularity has waned, but every once and a while I’ll pick up a box of Ronzoni
large shells, just for the purpose of bringing back those memories of mom
making them and me loving them as a child. I’ll make a batch of
tomato sauce, cook the Ronzoni Shells, and stuff them with ricotta and
Parmigiano, bake them in tomato sauce, and “Voila” Stuffed Shells of
days gone by. I do the same with a Pastina as I still love the dish so, dressed
with butter and fresh grated Parmigiano Reggiano, “makes me feel like a kid
again!” Yum, delicious little pleasure you can whip up in minutes and
bring back visions of your youth. All with some butter, Parmigiano and a box of
Ronzoni Pastina. That’s Ronzoni, every bit a part of my life and youth as
a spring ol Slinky, Etch-A-Sketch, The Three Stooges, Saturday Morning
Cartoons, and all the favorites of my youth, Ronzon Sono Buoni, “Ronzoni it’s
so good!”
if you are Italian and grew up in the New York area in the great
decades of the 1960’s and or 70s you know the slogan. We Italians do love our
pasta, we’re weened on it! Pasta is the main staple of our diet. Many are
fanatical about and love it so, they insist on having it several times a week.
I’m one. Pasta, can be covered in a wide variety of sauces, in some soups like; Pasta Fagoli (Pasta Fazool),
in Minestrone’s, with Pasta and Peas, and Pasta con Ceci (Chick Peas). Yes, we
are weened on it. Mommy gave me, my bothers and sister Pastina coated in a bit
of butter and Parmigiano when we were just toddlers and every so
often I have to pick up a box of Ronzoni Pastina, as I love and crave it still,
and of late as with many my age, you start craving things you loved as a child,
thus my stints with Pastina. “Ronzoni Sono Buoni,” it means, Ronzoni
is So Good, and that it is. This brand of Pasta, born in New York City at the
turn of the 20th Century has been a mainstay of not only
Italian-Americans of the East Coast but, for all. For years before the surge of
many a imported pasta product in the U.S., Ronzoni, was not the only game in
town for Macaroni, there was the Prince and Creamette, as well, but Ronzoni
dominated the market and though I don’t have stats, I would wage to say that 85
to 90 % of all commercial pasta sold in the New York, New Jersey, and
Philadelphia areas was Ronzoni, the pasta in the bright blue boxes, Ronzoni
Sono Buoni. God I wonder how many plates and bowls of Spaghetti, Ziti and other
Ronzoni pastas I ate over the years, starting with Pastina as
a toddler and moving to Spaghetti with Tomato Sauce or Meatballs,
Baked Ziti, Stuffed Shells and more. Oh “Stuffed Shells,” they bring back
memories of my mother who loved them. We had them often, along with Lasagna
made with Ronzoni Lasagana. You don’t see Stuffed Shells around that much any
more, they used to be on many a restaurant and even more home menus. There
popularity has waned, but every once and a while I’ll pick up a box of Ronzoni
large shells, just for the purpose of bringing back those memories of mom
making them and me loving them as a child. I’ll make a batch of
tomato sauce, cook the Ronzoni Shells, and stuff them with ricotta and
Parmigiano, bake them in tomato sauce, and “Voila” Stuffed Shells of
days gone by. I do the same with a Pastina as I still love the dish so, dressed
with butter and fresh grated Parmigiano Reggiano, “makes me feel like a kid
again!” Yum, delicious little pleasure you can whip up in minutes and
bring back visions of your youth. All with some butter, Parmigiano and a box of
Ronzoni Pastina. That’s Ronzoni, every bit a part of my life and youth as
a spring ol Slinky, Etch-A-Sketch, The Three Stooges, Saturday Morning
Cartoons, and all the favorites of my youth, Ronzon Sono Buoni, “Ronzoni it’s
so good!”
.
Sunday Sauce
.
.
.
.
.
.
JG MELON OPENS in GREENWICH VILLAGE with CAFFE DANTE on The Block
BIG NEWS on MACDOUGAL STREET
Caffe Dante
The beloved Greenwich Village institution for 100 years,
the new CAFFE DANTE is open to open its doors on
Macdougal Street in New York’s Greenwich Village where it
operated for exactly 100 years before owner (44years)
Mario Flotta called it quits in April 2015 and sold the
legendary caffe to new owners.
I just poped my head in there before and they look like they
ready to open any day now. Only thing is, although the place looks quite nice, it doesn’t look like it will be anything like it was for some
100 years, which is a true and classic Italian Caffe that served
New York’s best cup of Espresso along with Cappuccino and
Italian Pastries, Sandwiches, and homemade Gelato.
The new place looks like a cool new Italian Bar, or Wine Bar
and not the type of place where a writer can go and linger
over a cappuccino for an hour while he bangs out his lates
novela.
Well, I’ll find out soon when I go and chcek it out.
A CLASSIC JG MELON BURGER
Up Macdougal Street less than 100 feet from Caffe Dante comes
a big new suprise for New York and Greenwich Village as an
offshoot of the famed Upper East Side ‘s famed JG MELON
bar and Burger Joint will be opening shortly on the corner
of Macdougal & bleecker Streets. Yhis guy for one is huge fan
of JG Melon and their awesome Burgers and am looking forward
to a great classic on a corner that has one mediocre food
establsihment after te other for the past 30 years. JG Melon
with their great burgers and cool laid back ambiance will be
a welcome new neighbor.
And by the way, for this guy, JG Melon makes one of
New York’s Top Two Burgers along with The
Shake Shack, JG Melon and Shake Shack get my
# 1 and # 2 Votes …
The BIG LEBOWSKI COOKBOOK
JG MELON BURGERS Are GREAT !
But The DUDE Prefers His
IN N OUT BURGERS
Learn How to Make Them
in
THE DUDES BIG LEBOWSKI COOKBOOK
“GOT ANY KAHLUA” ???
A Shuttered CAFFE DANTE
Ready to Spring into a New Chapter of Its Life
What Will It Be?
JG MELON
The ORIGINAL
3rd Avenue at 72nd Stret, NEW YORK, NY
Danny Abrahms of The Mermaid & Red Cat
has partenered with longtime JG MELON Manager
Shaun Young to open a Greenwich Village outpost
of the famed JG MELON …
If all goes well, this Greenwich Village JG Melon offshoot
promises to be the 1st of many others. Maybe a bad thing?
Vino Vongole & Lemonade in Positani Capri & Amalfi
CAPRI
View From The TOp of Monte Solario, Capri, Italy
with Faroglionni Rocks below …
copyright 2015 Daniel Bellino-Zwicke
My Favorite Lemonade Stand in Italy
Behind the famed Quississana Hotel
&
Across From CAESAR AUSUSTUS GARDENS, CAPRI
Also right by a Wonderful Little Hotel I Used to Stay At,
La TOSCA, a lovely little Hotel with the most Spectacular Views
of Capri and The Faralognni Rocks (most Iconic Symbol of Capri)
The Hotel is lovely and very affordle. I stayed ther in 1988, but stayed
in Anacapri this time at The Hotel Carmencita
Me at My Favorite Restorante in Positano
Da VINCENZO
With My ANtipasto of Polpo al Griglia e Carciofi Fritte
and a Nice Glass of Greco di Tufo local wine …
SPAGHETTI VONGOLE
al Solotaria, Anacapri
SUNDAY SAUCE
When Italian-americans Cook
by Daniel Bellino Zwicke
Carbone
CARBONE
Greenwich Village, New York
photo : Daniel Bellino Zwicke
What Wine For The ITALIAN CHRISTMAS FEAST of THE 7 FISH
“SO? WHAT WINE For THE FEAST of THE 7 FISH” ???
What
wine for the Feast of 7 Fish? A good question. Well for one thing, your
favorite wine that you like best will always do. But if you are looking for
suggestions and what are so-called expert pairings, then you would most likely
want some good white wine, and some Italian white at that. My own number one
personal favorite would be a nice Greco di Tufo from Campania, the region of
Italy where the Festa di Sette Pesci is in its greatest realm. The Italian
Christmas Feast is quite a big thing in Sicily and other parts of the South of
Italy. But when it comes to great wines of Southern Italy, no region can beat
Campania with wines like; Fiano di Avelino, Falanghina, Lacryma Christi Bianco,
and Greco.
wine for the Feast of 7 Fish? A good question. Well for one thing, your
favorite wine that you like best will always do. But if you are looking for
suggestions and what are so-called expert pairings, then you would most likely
want some good white wine, and some Italian white at that. My own number one
personal favorite would be a nice Greco di Tufo from Campania, the region of
Italy where the Festa di Sette Pesci is in its greatest realm. The Italian
Christmas Feast is quite a big thing in Sicily and other parts of the South of
Italy. But when it comes to great wines of Southern Italy, no region can beat
Campania with wines like; Fiano di Avelino, Falanghina, Lacryma Christi Bianco,
and Greco.
So Greco di Tufo for your Feast of Seven
Fish? Greco di Tufo has good acidity which makesit a clean/crisp wine that’s
just perfect for fish. The wine usually exhibits Lemon Citrus flavors along
with good hints of pear fruit for a nice flavor profile. So, I for one love to
serve Greco with my Feast of The 7 Fish meal as it goes so perfectly with all
fish and shellfish and that is from Campania, the capital region of this wonderful
feast of seven fishes, and a place of charming beauty.
Fish? Greco di Tufo has good acidity which makesit a clean/crisp wine that’s
just perfect for fish. The wine usually exhibits Lemon Citrus flavors along
with good hints of pear fruit for a nice flavor profile. So, I for one love to
serve Greco with my Feast of The 7 Fish meal as it goes so perfectly with all
fish and shellfish and that is from Campania, the capital region of this wonderful
feast of seven fishes, and a place of charming beauty.
Another great wine from Campania to contemplate
for your meal is Lacryma Christi. Now considering the religious aspects of The
Feast of The 7 Fish, Lacryma Christ is a wine that has very special meaning, as
the wine is intertwined with Biblical History. According to legend, God cried
when he found a corner of Heaven stolen by Lucifer, and where his tears fell,
there grew the grapes that make Lacryma Christi, which translates to “The Tears
of Christ.” Lacryma Christi Bianco is made mostly of Coda di Volpe grapes. It’s
also a nice clean crispy white that usually shows flavors of White Peaches and
Pineapples. Consider its taste and historical significance, Lacryma Christ
makes a perfect wine for the Festa di Sette Pesci. Also not, that there is also
Lacryma Christi Rosso (red wine), made from Piedirosso grapes that makes a
wonderful wine for this feast if you want to drink some red.
for your meal is Lacryma Christi. Now considering the religious aspects of The
Feast of The 7 Fish, Lacryma Christ is a wine that has very special meaning, as
the wine is intertwined with Biblical History. According to legend, God cried
when he found a corner of Heaven stolen by Lucifer, and where his tears fell,
there grew the grapes that make Lacryma Christi, which translates to “The Tears
of Christ.” Lacryma Christi Bianco is made mostly of Coda di Volpe grapes. It’s
also a nice clean crispy white that usually shows flavors of White Peaches and
Pineapples. Consider its taste and historical significance, Lacryma Christ
makes a perfect wine for the Festa di Sette Pesci. Also not, that there is also
Lacryma Christi Rosso (red wine), made from Piedirosso grapes that makes a
wonderful wine for this feast if you want to drink some red.
You may also want to consider a wine from
Friuli, as this region is Italy’s # 1 region for great white wines, as well as
in my opinion the greatest single white wine region in all the world. Yes, it
is. They make wonderful whites like; Sauvignon Blanc, Friuliano (formely known
as Toacai), Pinot Grigio, Pinot Bianco, Riballa Gialla, and more. Great
Friulian wine producers to look for are; Jermann, Venica, Colterenzio,
Teifenbrunner, Marco Felluga, Livio Felluga, Zamo, and Villa Russiz.
Friuli, as this region is Italy’s # 1 region for great white wines, as well as
in my opinion the greatest single white wine region in all the world. Yes, it
is. They make wonderful whites like; Sauvignon Blanc, Friuliano (formely known
as Toacai), Pinot Grigio, Pinot Bianco, Riballa Gialla, and more. Great
Friulian wine producers to look for are; Jermann, Venica, Colterenzio,
Teifenbrunner, Marco Felluga, Livio Felluga, Zamo, and Villa Russiz.
I particularly love all the wines from my
friends Gianni and Gianpaulo Venica, especially their Friuliano (Tocai) and
their great Sauvignon “Ronco d’ Mele.”
friends Gianni and Gianpaulo Venica, especially their Friuliano (Tocai) and
their great Sauvignon “Ronco d’ Mele.”
As I’ve said, the wines from Friuli are
some of the best in the world, but considering that when making a really fine
meal you usually want to pair wine from the same region the food comes from. So
considering that Campania and the south of Italy is where the Festa di Sett
Pesci is most prevelant and at it greatest heights, you
some of the best in the world, but considering that when making a really fine
meal you usually want to pair wine from the same region the food comes from. So
considering that Campania and the south of Italy is where the Festa di Sett
Pesci is most prevelant and at it greatest heights, you
want
a wine from the south for your Feast of The 7 Fish, and Campanian white wines
are without question the best way to go.
a wine from the south for your Feast of The 7 Fish, and Campanian white wines
are without question the best way to go.
If you want some red wine for your Feast,
of course Italian reds are the natural bet. I suggest you do not get anything
to big or of heavy weight. Get a nice lighter red like; Chianti, Barbera, or
one of the lighter Etna Rosso wines. I particularly love Chianti from my good
friend Luigi Cappellini of Castel Verrazzano in Greve. Yes it’s not from
Campania, but I just love Chianti, especially Luigi’s. Though, often with this
Christmas meal, I love drinking Lacryma Christi Rosso from either
Mastroberadino or Feudi San Gregorio. Both of these wine producers make
wonderful wines, and you can get; Greco, Falanghina, Fiano, Lacryma Christ
Bianco or Rosso from either of these winemakers and you’d be doing very well.
Basta.
of course Italian reds are the natural bet. I suggest you do not get anything
to big or of heavy weight. Get a nice lighter red like; Chianti, Barbera, or
one of the lighter Etna Rosso wines. I particularly love Chianti from my good
friend Luigi Cappellini of Castel Verrazzano in Greve. Yes it’s not from
Campania, but I just love Chianti, especially Luigi’s. Though, often with this
Christmas meal, I love drinking Lacryma Christi Rosso from either
Mastroberadino or Feudi San Gregorio. Both of these wine producers make
wonderful wines, and you can get; Greco, Falanghina, Fiano, Lacryma Christ
Bianco or Rosso from either of these winemakers and you’d be doing very well.
Basta.
LEARN HOW To MAKE THE FEAST of THE 7 FISH
THE FEAST of THE 7 FISH
by Daniel Bellino-Zwicke
The DEFINING BOOK of THE GENRE
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
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.
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
Littleneck Clams
1 cup
Bread Crumbs
Bread Crumbs
5 cloves
garlic, peeled and minced
garlic, peeled and minced
3 tablespoons
dry Oregano
dry Oregano
1/8 Olive
Oil
Oil
¾ cup
water
water
½ teaspoon
Black Pepper
Black Pepper
2
tablespoons fresh parsley, washed, dried, and
minced fine
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.
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.”
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.
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.
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.
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.
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
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
GREENWICH VILLAGE ITALIAN 