Learn How to Make SUNDAY SAUCE “Italian Gravy”

CLEMENZA TEACHES MICHAEL
How To Make SUNDAY SAUCE
“GRAVY”
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Richard Castellano & Al Pacino
In
Francis Ford Coppola ‘s THE GODFATHER
 
 
 
 Watch Author Daniel Bellino Making SUNDAY SAUCE
 
SUNDAY SAUCE

WHEN ITALIAN AMERICANS COOK by Daniel Bellino

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DANIEL Buys His SAUSAGES, BRACIOLE,
GROUND MEATS, TOMATOES,
and OLIVE OIL at FAICCO’S PORK STORE
On BLEECKER STREET
In GREENWICH VILLAGE, NEW YORK
THE Ingredients For THE “GRAVY
aka
SUNDAY SAUCE
 
 
BROWNING The BRACIOLE
 
 
SIMMERING 
The “SAUCE”
 
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“WHEN COOKING”
 
“DON’T FORGET To PLAY SINATRA”
 

And During DINNER

You will always “MANGIA BENE” !!!

 
 
 

NEW YORK BEST SUNDAY SAUCE GRAVY

SUNDAY SAUCE

alla CLEMENZA

CORLEONE STYLE

From
THE GODFATHER

NEW YORK ‘S BEST SUNDAY SAUCE on YELP

LEARN HOW TO MAKE SUNDAY SAUCE
CLEMENZA  (Richard Castellano)
SHOWS MICHAEL  (AL PAcino)
How To Make
SUNDAY SAUCE
ITALIAN MEAT GRAVY

alla CLEMENZA

“YOU CAN LEARN TOO” !!!

RECIPE
In
SUNDAY SAUCE

by Daniel Bellino-Zwicke




FORMAGGIO “Italian Cheese”

PROVOLONE
Our Favorite Cheese
 
 
 
CACIOCAVALLO
 
 
 
Smoked Caciocavallo
Caciocavallo Affumicato
 
PROVOLA
 
 
 
PARMIGIANO REGGIANO
 
SALUMI
 
and
OTHER GOODIES
at ITALIAN DELI SPECIALTY SHOP
 
 
PARMIGIANO REGGIANO
 
 
 
On AMAZON
at
ON AMAZON
at
 
 
 
 
 

 

CAFFE DANTE MILADY’S CLOSE Due To Greedy Landlords

 

CAFFE DANTE
In Better Days
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MILADY’s
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VESUVIO BAKERY
ITALIAN BREAD BAKERS
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JOE’S DAIRY
Used to Make Fresh Mozzarella
for It’s GREENWICH VILLAGE ITALIAN CLIENTS
photo Copyright Daniel Zwicke

The OLD ROCCO’S SIGN

The traditional Italian restaurant Rocco in Greenwich Village has closed due to “greedy landlords,” as Rocco’s owner Antonio DaSilva says on the now-defunct restaurant’s voice greeting.

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THE OLD ROCCO’S SIGN

 

“Yes the Old Sign with CARBONE Superimposed

Over ROCCO

photo Copyright Daniel Zwicke
 
GREENWICH VILLAGES LOSES CHERISHED CAFFE RESTAURANT BAR 

            and BAKERY (Vesuvio’s)
First it was Rocco’s a couple years ago. Rocco’s Restaurant on Thompson Street was just one of few surving Old-School Italian Red-Sauce Restaurants left in New York’s Greenwich Village .. As per usual with greedy-landlords and insane skyrocketing rental priced, the rent on Rocco’s was jacked-up by another “Greedy Landlord” and Rocco’s was “pushed out of business” and forced to shut its doors after almost 90 years in busines (Since 1922).
Milady’s, one of the last remaining old-school neighborhood bar was forced out of business by “greedy landlords” and served their last Beer to sad and loyal customers on Sunday, Juanuary 12, 2014 …

The beloved classic Italian Caffe, “CAFFE DANTE” Closed on Sunday, January 19, 2014

“What is this World Coming to?”
Reported From The VILLAGER   …….. January 19, 2012


In November of last year, the New York City restaurant blog Eater reported that the traditional home-style dining spot’s lease was up at the end of 2011. And to renew that lease the landlord was asking for $18,000 a month — a $10,000 monthly increase from what DaSilva traditionally paid.
Assuming the lease are young up-and-comers Mario Carbone and Rich Torrisi, both chefs belonging to the Torrisi Italian Specialties team. Together with partner Jeff Zalaznick, the group operates a mini-chain of restaurants with two spots in Little Italy and a stand at Yankee Stadium.
Word is the Torrisi team struck a deal with Rocco restaurant’s landlord and then slyly advertised the restaurant takeover in a 16-second video on their Web site.
“It’s pretty bad and it’s a shame,” said Ralph Redillo, the superintendent of the restaurant’s building. “A lot of outsiders came into the neighborhood just for Rocco’s.”
 
Pat Gombos, a neighborhood regular of Rocco’s says, “Great prices, great food and great atmosphere,  I’ll totally miss it.”
 
 
 
 
 
 
 
 

“La TAVOLA” Is GREENWICH VILLAGE ITALIAN

 

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SUNDAY SAUCE

SUNDAY SAUCE by DANIEL BELLINO ZWICKE is Set For November 25, 2013 Publication Date

SUNDAY SAUCE by DANIEL BELLINO ZWICKE is Set For November 25, 2013 Publication Date .. November 25, 2013 Publication Release Date by Daniel Bellino Zwicke

EXCERPT From SUNDAY SAUCE .. November 25, 2013 PUBLICATION  by DANIEL BELLINO ZWICKE

If you utter the term Sunday Sauce to any number of millions of Italian-Americans, they start salivating at the simple mention of its name. The wheels start turning in their heads, with thoughts of how tasty it is, with its various components; the Meatballs, Sausages, Braciole, maybe Pork Ribs, Beef Neck, or Pig Skin Braciole (Coteca), the Pasta, and the Gravy itself. They think about sitting at the table with friends and or family, people they love. They’ll ponder the Antipasti, wondering what it might be; Mixed Salumi, Baked Clams, Grilled Calamari? And with the meal, there will surely be Wine, Italian Wine, maybe a good Chianti or Montepulciano d’Abruzzo. With Uncle Frank and Uncle Tony, the wine was usually Carlo Rossi Paisano or Gallo Hearty Burgundy, two solid Italian-American winemakers.
When thinking of a Sunday Sauce, you’ll think about the warmth in the air, of loved ones, Sinatra, Dino, and the Sunday Sauce, “It’s a beautiful thing!” If you’ve never done it, “Try it!” If you haven’t cooked one for some time, plan a get-together with friends and family, soon. Sunday Sauce, It brings people together, in a most Delightful way, and as the Big Boys would say, “It’s a Beautiful Thing.”

PASTA NIGHT NEW YORK

Saturday Night is PASTA NIGHT for New York City Marathon 2016

 

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SPAGHETTI MEATBALLS For MARATHON SATURDAY

New York’s Biggest Pasta Night of The Year is Here! Tomorrow, Sunday November 3 is Marathon Day in New York 2013 … There was “No New York City Marathon” Last Year a result of Hurricane Sandy .. After much discussion the New York Marathon 2012 was cancelled. A couple “No Good Bastard Brothers” Bombed The Boston Marathon this past April 15, killing 5 and injuring more than 280 .. This years New York Marathon will Salute the victims of The Boston Marathon Bombing and pay tribute to survivors and victims of Hurricane Sandy.

    Enough of the sad News, tonight is Pasta Night in New York. It is a annual tradition for people running th marathon to have a nice Italian Pasta Dinner the night before the Marathon, on Saturday evening in order to “Carb Up” for energy to run the grueling 26 mile race. Yes the Pasta and Maccheroni wil be flowing at Italian Restaurants all over New York this evening. Little Italy on Mulberry Street will be all a-buzz with activiy, “Runners Eating Pasta.” Some of New York’s best Italian Restaurants with great plates of pasta are; Bar Pitti in Greewnich Village, Monte’s Trattoria Greenwich Village for those runners staying at Mid-Town Hotels, Elio’s on the Upper East Side, and Emilio Balato on East Houston Street .. Marathon Runners we “Salute” and wish “Bon Appetito” ! Mangi Bene! Mangia la Pasta!

 

 

LOOKING For GREAT PASTA RECIPES ???

 

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GET SUNDAY SAUCE !!!

 

ITALIAN-AMERICA’S Best PASTA SAUCE recipes

AVAILABLE on AMAZON.com

 

 

 

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RIGATONI “SATURDAY MARATHON PASTA NIGHT”

SUNDAY SAUCE “When Italian-Americans Eat” by Daniel Bellino Zwicke, Set For November 25, 2013 Release, Will Be Available on AMAZON.com  See “La TAVOLA” For Great Italian-American Stories and Favorite Dishes (Recipes)

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GREAT PASTA RECIPES “La TAVOLA”   by Daniel Bellino Zwicke .. On AMAZON.com

https://greenwichvillageitalian.com/2013/11/01/sopranos-at-la-tavola/.

 

 

 

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BEST ITALIAN In GREENWICH VILLAGE? NOT BABBO NOT CARBONE

  NOT

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NOT

 

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IT’S BAR PITTI

Yes, the best Italian restaurant in Greenwich Village is “Not” CARBONE, “Not” Babbo, and certainly not one of New York’s most “Overrated Restaurants of all, the gossly overrated Il Mulino, which is over-priced, good, but no where near to the high exaltation that those who know little of what makes a great Italian Restaurant give to it.

Greenwich Village without question is tops in New York when it comes to having a string of New York’s best of the best Italian Restaurants. There’s Babbo, the Uber Hot “Restaurant of the Moment,” CARBONE. There is Lupa, which for me and quite a number of others The Batali Bastianich’s best restaurant in New York, not Babbo, no Del Posto. Yes, we will get to Greenwich Village’s Best Italian Resataurant in a string of not only the Village, but all New York. The Best is without question Bar Pitti on 6th Avenue near Bleecker Street and smack dab right next to arch enemy # 1 Da Silvano, a restaruant the gave birth to Bar Pitti but a few years ago had a “Nasty Nasty” highly publicized break-up between former 50 /50 Partners Silvano Marchetto the creator and still owner of Da Silvan which for a number of years rained supremme as New York’s # 1 Hottest Celebrity Restaurant of all (I myself was Maitre’d there during 3 of those years). Anyway Bar Pitti for those in-the-know and those who “Know” what they are talking about, and not some Food Critic that knows just a tiny fraction of what many eithers more cable know. Really seriously under quilified people who are put into place as critics by such, supposedly reputable publications as The New York Time and New York Magazine. It’s a sin.

So yes, Bar Pitti is tops. The food is amazing. And most important, it’s consistenly amazing. The food is always the same. Same being is that dishes like Coda d’Vaccinara (Braised Oxtails) Veal Milanese, Paparadell con Sugo di Cinghiale (Wild Boar Ragu) are authenticall and perfectlly cooked and done so each and every time they are done. If you get one of these dishes or any other on the menu or one of the daily specials, it will be the same if you get it today and then 3 weeks or 3 months down the road. The cooks in that kitcehn are conssitent, consistently good, and near flawless. The food is great, the ambaince and decor quite nice and fitting to what a Italian restaurant should be and that people expect, and not over contrived over-done like some joints such as SD 26 or Georgio Armani’s new restaurant Armani Restorante, both over-done, not warm and in the spirit of a truely great Italian Restaurant and one such as Bar Pitti. Yes, wonderful decor, great food, consisitency, good service, and a super great vibe created by the clientele that frequent the spot, many of whome are in publsihing, movies, advertising, and other high profile positions. 

You can talk all you want about Babbo, which is good. I have had had numerous meals there. The experience is quite nice, with a wonderful warm ambiance, excellent servic and an area that they could teach Bar Pitti a thing-or-two. They have a great wine list, although not the best Italian List in the city as those who again don’t realy know have calaimed to it. That honor goes to Barbetta on West 46th Street which is so off-the-wall great, it makes Babbo’s fine wine-list look like childs play. If you don’t beleive me, check it out. The food at Babbo is very good, but I’ve got to tell you “not always.” I’ve had a few disappointing dished there, which were barely good and far from tasty. In the 21 years I’ve been eating at Bar Pitti I’ve never had such a dish that I’ve been disappointed with the way I have a couple times at Babbo, and I never remember being blown away with any dish the way I have been blown away by Bar Pitti’s Bolito di Manzo, Braised Oxtails, Tagiatelle with Black Summer Truffles or Trippa al Parmigiano, all Awesome. Hey, it may sound like I’m knocking Babbo. I’m not. It’s just that when so many think that one place is the best, and it really isn’t and it has more praise than it deserves and has been highly exalted by people like Frank Bruni and The New York Times and other prominent entities that irrisponsibly “miss-lead” the general public that doesn’t know any better. The general public is counting on entities like the New York Times to report factually. By buying a newspaper or magazine the are paying for good information and when publications like The NY Times, Time Out and othe publications put grossly under-qualified people in position as Food Critics when they know very little, and there are hundreds who know a thousand times fold more than a NY Times Food Critic, it’s is just plain wrong.

So, yes Babbo is dam good, though higher exalted then it really deserves, it’s not as far off the mark as one horrible restaurant around the block from it. A restaurant that is so Highly Over-Rated it’s sinful. This restaurant is IL Mulino, a restaurant that has good food, not great that is way over-priced expensive, the decor is dark and horrible, and the service annoyingly mechanical. The place is a Huge Dissapointement to those who actually know what constitutes a great restaurant, and more specifically a great Italian restaurant, one such as Bar Pitti … Basta !

DBZ

 

 

 

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by Daniel Bellino-Zwicke

by Daniel Bellino-Zwicke

MARINARA SAUCE ?

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What is Marinara Sauce? That’s a good one. And I can tell you there is no one single definitive answer. Doesn’t exists, unlike, Amatriciana or Bolognese Sauce which both can have variations, they are still both pretty defined and the variations come after what defines a Bolognese or Amatriciana Sauce.

Well, one thing that a Marinara Sauce is, it’s a Tomato Sauce, a type of Tomato Sauce and it will vary according to who makes it. 

Italians (in Italy) refer to Marinara not as a Sauce but in association with a recipe as in 

Spaghetti alla Marinara. this translates to Mariner’s Spaghetti or in the style of the mariner, or “Sailor,” and is of Southern Italy and Naples in particular. Southern Italian Spaghetti alla Marinara does not contain any Seafood as some might think. 

Folklore has it that, Italian Sailors developed Marinara Sauce to cook on ships, as the high-acid content in tomatoes helped to preserve it well. Another theory is that the wives of Neapolitan Sailors cooked Spaghetti alla Marinara for their husbands when they returned from sea. 

So what is Marinara Sauce? Renowned Cookbook author and Restaurateur Lidi Bastianich says of marinara sauce, “The difference between marinara sauce and tomato sauce is this: Marinara is a quick sauce, seasoned only with garlic, pepper, and, if you like, basil or oregano. The pieces of tomato are left chunky, and the texture of the finished sauce is fairly loose. Tomato sauce, on the other hand, is a more complex affair, starting with puréed tomatoes and seasoned with onion, carrot, celery, and bay leaf, and left to simmer until thickened and rich in flavor.”

 

Marinara Sauce is widely used in Italian-American Cuisine, and the sauce varies from person to person and, cook-to-cook, chef-to-chef, restaurant to restaurant, “there is no one single exacting specific recipe, but all usually have Olive Oil, Garlic, Tomato, Pepperoncino, and Basil and or Oregano. Oregano seems to be the biggest single factor in what a Marinara Sauce actually is, as many versions of Marinara Sauce seem to have Oregano included in it, which is not usually present in true Italian (of and from Italy) Tomato Sauce, or Sugo al Pomodoro. One other factor, is that Marinara Sauce is cooked quickly, in about 10 minutes as opposed to 45 minutes or longer for regular Tomato Sauce. 

OK, now, my Marinara Sauce, what I think it is, and how I make it. Remember, I am of Italian-American descent. I cooked professionally for 20 years, in French, then Italian Restaurants. To me, the way I was taught and what I think is the best tasting Marinara Sauce is as follows. To make Marinara Sauce, I already have my base, regular Tomato Sauce that I have made previously. When I was in a restaurant and someone wanted Marinara Sauce, this is the one we made. We’d use about a cup of our regular tomato sauce that was always on hand. When we got an order for Spaghetti Marinara, we’d put some Olive Oil and a single serving pan. Heat it, add a good amount of chopped fresh Garlic. Cook the garlic, add a bit of Pepperoncino (Red Pepper Flakes) and a little dried Oregano. This was our flavoring base, and would considerably add much flavor to the base Tomato Sauce, making for a quite tasty Marinara. Once the garlic has cooked to where it just starts to brown a bit, you add the Tomato Sauce and heat through. Once your spaghetti has finished cooking, you drain it, drop it in the pan with your Marinara Sauce, adding a bit of the pasta cooking water, toss the pasta (mix) and serve. Voila, Spaghetti Marinara, my version and the one one most excepted as Marinara, though there are others. This is not the defining Marinara Sauce Recipe, but I believe the one most widely used, and no matter, I can tell you it’s dam tasty and, I always get raves whenever I make it. Basta!

 

 

 

 

 

 

 

Daniel Bellino-Zwicke

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LEARN ABOUT MARINARA SAUCE, MEATBALLS< SUNDAY SAUCE, ITALIAN-AMERICAN NEW YORK and More .. In “La TAVOLA”