Minestrone Genovese

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RECIPE : MINESTORNE GENOVESE

Ingredients :

1/4 pound Cannellini or Borlotti (cranberry) beans, soaked overnight

3 tablespoons Extra-Virgin Olive Oil
1/2 cup chopped onion
2 leeks, washed and chopped, white part only
1 medium eggplant (1 pound), peeled and diced
2 medium carrots, peeled and sliced
2 ribs celery, sliced
2 medium potatoes, peeled and diced
2 medium tomatoes, diced
2 cups hot chicken broth
4 cups hot water, plus extra if needed
1 cup chopped raw spinach
1 cup diced zucchini
1 cup shredded green cabbage
1/4 pound vermicelli or stelline pasta
3 tablespoons Basil Pesto
Salt and pepper to taste

PREPARATION 

Drain the beans from the overnight soaking water, place them in a pot, cover with water, cook about 30 minutes or until still quite al dente, and set aside.

In a large pot, heat the oil. Add the onion, leeks, eggplant, carrots, celery and potatoes and sauté for about 8 minutes, or until the vegetables just begin to exude their juices.

Add the tomatoes, hot broth, hot water, beans and additional hot water to just cover the mixture. Bring to a boil, lower the heat to a simmer, and cook covered for about 30 minutes.

Add the spinach, zucchini, cabbage and pasta and cook another 20 minutes or until the pasta is al dente. Stir in the pesto. Add salt and pepper to taste and serve.

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BASIL PESTO for MINESRONE GENOVESE and to Sauce the PASTA of Your Choice

Who doesn’t Love Pesto ? Well I guess there may be some, but for the most part, just about everyone loves this wonderful no-cook Italian Sauce that highlights some of Italy’s most iconic ingredients which include ; fresh garden Basil, Italian Olive Oil, garlic, Pignoli Nuts, and Parmigiano Reggiano . In Genoa and Liguria where Pesto was first born and is famous for there, there are primarily two ways to use this wonderful cold sauce, number one is to coat any one of a variety of pasta shapes to make a tasty pasta dish of Maccheroni & Pesto or pesto’s second most important use is as the main flavor enhancer of Minestrone Genovese, the greatest vegetable soup of all.

RECIPE : BASIL PESTO

  • 3/4 cup pine nuts (6 ounces)

  • 5 cups basil leaves, chilled and very dry

  • 6 small garlic cloves, quartered

  • 1 Tablespoon Lemon Juice

  • 1/3 cup freshly grated Parmesan cheese

  • 3/4 cup extra-virgin olive oil, plus more for sealing

  • Kosher salt and freshly ground pepper

    1. Put the garlic in the bowl of a food processor and pulse until coarsely chopped. Toss in the nuts, Parmesan, if using, pepper and salt and chop until the nuts are finely crushed, about 1 minute. Add the basil, oil and lemon juice and pulse for 1 minute more, until smooth. 

    2. To store, transfer the pesto to a sterilized jar with a tight-fitting lid. Pour a thin layer of olive oil on top of the pesto, seal and refrigerate up to 10 days or freeze up to 3 months.

 

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SUNDAY SAUCE

by Daniel Bellino Zwicke

LEARN HOW to Make SUNDAY SAUCE, Minestrone, Marinara, and More …

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La Tavola is Greenwich Village Italian-American

zLaTAVOLA

 

Ever Dream of taking a Wonderful Journey. A Journey through Italian-American New York and Italian America., complete with pots of Sunday Sauce, Ethereal Bolognese Sauce, Platters of Antipasto, Perfect Espresso, with trays of Cannoli and Sfogiatelle. Do you Dream of one day Eating the famed Christmas Eve, “Feast of the 7 Fish” or crave a perfect plate of Spaghetti Carbonara? Do you have visions of the Amalfi Coast of Lemoncello, Fiano, and a flawless Plate of Linguine al Vongole. Would you like to know how to throw the perfect Italian Dinner Party, complete with Antipasti, Pasta, Chianti, and Dolce, while the sounds of Frank (Sinatra) and Dino play along? Do you want to know which are the best; Italian Restaurants, Caffes, Pastry Shops, and Pork Stores. Would you like to know how to make the Perfect “Negroni” or pick out the perfect Italian Wine and how to make a textbook Bolognese? Where to go in Italy and what to see? If you’d like to live these things, or just read about them vicariously, then take the journey, the Beautifully Wondrous Journey of La Tavola. Eat as Al Pacino, Jake LaMotta, Sinatra, and Dino had eaten over the years. La Tavola is part Cookbook, Guide-Book. Some have said it’s like a Italian-American New York version of a YEAR in PROVENCE, but with Italian Food in New York, and with Italian-Americans instead of French Food, people, and places? LA TAVOLA entertains and Inspires with stories, antidotes, and recipes of Sunday Sauce (Gravy), Sausage & Peppers, Meatball Parms, and the “FEAST of The 7 FISH” Then MANGIA! Italian-American New Yorker’s Adventures of the Table. With 30 Wonderful Bellino Family Recipes.

 

Read About  : Caffe Dante, John’s Pizzeria Napoletan, Caffe Reggio, Facicco’s, and more.

La Tavola is Greenwich Village NEW YORK ITALIAN  … Get IT !!!

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
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Greenwich Village Italian Gravy Recipe

 
 
LEARN HOW TO MAKE SUNDAY SAUCE
alla CLEMENZA
ITALIAN GRAVY
 
 
1. GET A COPY of SUNDAY SAUCE
WHEN ITALIAN AMERICANS COOK
by DANIEL BELLINO ZWICKE
 
CLEMENZA’S SUNDAY SAUCE RECIPE
Is In THERE .. IT’S AVAILABLE
on AMAZON.com .. Juts CLICK LINK ABOVE ..
“THAT’S STEP 1 .. FINITO !!!”
 
 
2. GO To YOUR LOCAL PORK STORE and or GROCERY STORE
For SAUSAGES, Ground Beef, Veal, Pork, etc., BRACIOLE,
OOLIVE OIL, TOMATOES, PASTA, etc..
 
 
 
3. ASSEMBLE INGREDIENTS, POTS and EVERYTHING
YOU NEED To MAKE The “SAUCE”
 
 
4.  SAUTE GARLIC & MINCED ONIONS in OLIVE In 
A LARGE POT.  ADD TOMATOES.
 
 
 
5.  BROWN BRACIOLE, THEN ADD To POT With TOMATOES ..
 
6.  IF USING PORK RIBS or PORK NECK, BROWN COMEPLETELY
THEN ADD TO POT With TOMATOES .. If NOT, SKIP THIS STEP.
 
 
7.  LET SAUCE With THE MEATS (Except MEATBALLS)
SIMMER At VERY LOW HEAT For 1 HOUR.
 
 
 
8.  BROWN SAUSAGES THEN ADD To SAUCE.
CONTINUE SIMMERING.
 
 
 
9.  AFTER YOU ADD The SAUSAGES TO SAUCE, MAKE THE MEATBALLS
by MIXING GROUND BEEF, PORK & VEAL with SALT, PEPPER, GARLIC,
FRESH PARSLEY, and GRATED CHEESE. FORM INTO MEATBALLS.
 
10.  PLACE MEATBALLS in a LIGHTLY OIL PAN and SLOWLY COOK in A
350  DEGREE OVEN For 15 MINUTES.
 
 
11.  REMOVE MEATBALLS FROM OVEN and PLACE in POT 
With SAUCE. The SAUCE SHOULD HAVE BEEN SLOWLY COOKING 
With THE BRACIOLE and OTHER MEATS For 2 1/2 HOURS by Now.
 
YOU Will JUST COOK The MEATBALLS in THE SAUCE For 15 
MINUTES on VERY LOW HEAT. BE CAREFUL WHEN
STIRRING NOT To BREAK MEATBALLS.
 
WHEN THE MEATBALLS HAVE COOKED In THE SAUCE
FOR 15 MINUTES, The “SAUCE” IS DONE.
 
12.  COOK RIGATONI or WHCICHEVER 
MACCHERONI YOU LIKE and SERVE
WITH THe “GRAVY”
 
PASS GRATED CHEESE
and
BUON APPETITO !!!
 
 
 
SUNDAY SAUCE 
Is AVAILABLE in PAPERBACK
And KINDLE on AMAZON.com
 
 
 
 
 
MANGIA BENE !!!
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GREENWICH VILLAGE NY ITALIAN

 

PATSY’S
“FRANK SINATRA ‘S FAVORITE”
West 56th Street
NEW YORK, NY
Frank Sinatra & Ava Gardner
 
“MANGIA BENE”
RAO’S
East Harlem, New York
 
New York’s Toughest Table
 
Cause “Frankie No” Says “NO” !!!!
JOHN’S PIZZERIA
Bleecker Street
Greenwich Village
NEW YORK
photo Copyright Daniel Bellino-Zwicke
FAICCO’S
Manhattan’s Best Pork Store
Bleecker Street, Greenwich Village
photo Copyright Daniel Bellino-Zwicke
 
 
GABAGOOL !!!!
 
 
PIZZA
NEW YORK & AMERICA’S
BEST PIZZA
DiFara Pizza
Avenue J , Brooklyn, NY
photo Copyright Daniel Bellino-Zwicke
The MAESTRO of PIZZA
Mr. Dom DeMarco
photo Copyright Daniel Bellino-Zwicke
BAR PITTI
The # 1 Best Italian Trattoria
in NEW YORK
Greenwich Village
and
“CELEBRITY CENTRAL”
photo Copyright Daniel Bellino-Zwicke

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The RAGU BOLOGNESE COOKBOOK

SECRET RECIPE 

For The WORLD’S BEST” RAGU BOLOGNESE

by New York Italian Cookbook Author

Daniel Bellino “Z”

aka

DANNY BOLOGNESE

 
CARBONE
Formely Rocco’s Restorante
For More Than 70 Years
In Greewnich Village
Now New York’s Hottest New Restaurant
photo Copyright Daniel Bellino-Zwicke
 
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NEW YORK’S BEST SUNDAY SAUCE
“GRAVY”
Recipes & Stories In SUNDAY SAUCE
by Daniel Bellino-Zwicke
Ingredients
For
SUNDAY SAUCE alla BELLINO
BellinoFmily-Pic.jpg
 
THE BELLINO FAMILY
1939
Fillipo, Lucia, Tony, Josephina
Missing from this picture : Brother James and Frank and Sisiter Lilly
Philipo & Josephina Bellino Were Both Born
In “Lecarra Freddi” SICILY
The Same Town as The SINATRA FAMILY
and CHARLES “LUCKY” LUCCIANO
 
 
A MEATBALL PARM SANDWICH
 
Read About Meatball Parm Mondays
in
Daniel Bellino-Zwicke ‘s
SUNDAY SAUCE
“When Italian-Americans Cook”
 
 
 GINO’S
In Memeory of GINO’S

One of NEW YORK’S
GREATEST
ITALIAN RESTAURANTS
EVER !!!!
38c0c-screen2bshot2b2016-01-202bat2b2-06-302bpm
RECIPE For GINO’S ECRET SAUCE
SALSA SEGRETO
RECIPE in SEGRETO ITALIANO
 
 
CLEMENZA (Richard Castellano)
SHOWS MICHAEL (Al Pacino)
HOW To MAKE
SUNDAY SAUCE alla CLEMENZA
 
 
 
VESUVIO
Prince Street
Soho, New York
 
photo Daniel Bellino-Zwicke
 
 
NEWPORT STEAKS
Chianti, Barolo, Brunello
and
Newport Steaks
in
Greewnich Village
New York
 
 
La TAVOLA
Is
NEW YORK ITALIAN
 
 
 
CAFFE DANTE
 
NEW YORK’S BEST ESPRESSO
 
Greenwich Village New York
 
 
photo Daniel Bellino-Zwicke
 
 
 
 
Ingredients
The NEGRONI
Cocktail
 
at
Daniel Bellino’s House
 
 
 
photo Daniel Bellino-Zwicke
 
 
 
FLORENCE ITALIAN MEAT MARKET
 
Creators of The NEWPORT STEAK
 
GREENWICH VILLAGE, NEW YORK
 
 
 
 
 
Newport Steaks
From Florence Prime Meat Market
Greenwich Village
 
 
 
 
SPAGHETTI & MEATBALLS
 
Recipe In SUNDAY SAUCE
 
 
 
CAFFE REGGIO
 
GREENWICH VILLAGE
NEW YORK
 
 
photo Daniel Bellino-Zwicke
 
 
 
 
 
NEW YORK ITALIAN
GREENWICH VILLAGE RESIDENT
MARIO BATALI
 
 
For The WORLD’S BEST ITALIAN
SUNDAY SAUCE GRAVY
Click Above !!!
 
For SUNDAY SAUCE
“GRAVY”
 
 
 
 
Italian Cookbook Author
Greenwich Village Native
Daniel Bellino-Zwicke
Making SAUCE 
In Greenwich Village
 
 
Sirio Maccioni
Founder of Le Cirrque
and
Creator of “PASTA PRIMAVERA”
Recipe in SEGRETO ITALIANO
 
SINATRA
 
“JUST BECAUSE”
 
 
 
MULBERRY STREET
LITTLE ITALY
New York
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MONTE’S TRATTORIA
GREENWICH VILLAGE
NEW YORK
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CHEF PIETRO MOSCONI
TRATTORIA MONTE’S
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Dom DeMarco DiFarra Pizza

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“Yes!!!” Eating Pizza Made by The Maestro DOM DeMARCO

Is a Religious Experience !!!

 

Much has been said of the now famed Pizzeria (DiFarra Pizza) on Avenue J in Brooklyn, New York the Capital of Thee Best Pizza in the whole United States of America, bar-none, even Manhattan. Brooklyn lays claim to the Top two Pizzerias in the country, the top of the list 1 and 2, number 1, The Best and number 2, the second best. Well no, I don’t know if I should put it that way, as it sound s as one is better than the other, which is not ht e case, as they are both equally good, equally Great and equally the Best Pizza and the Best Pizzerias in the United States, though they are are little different than one another. The Pizza at both Totonno’s on Neptune Avenue in Coney Island, Brooklyn, New York and Di Farra Pizza on Avenue J in Brooklyn are both otherworldly specimens of some the Finest Pizza on other and the Undisputed Best Pizza in America.

Wow, got off on a tangent about both Di Farra and Totonno’s when I just intended to talk about Di Farra Pizza, Dom DeMarco the Maestro of Di Farra’s and the Religious experience that it is to go there, watch Dominic masterfully make Pizza after glorious Pizza (without the help of anyone else), to watch in awe and anticipation and Salivation til you finally get yours (after about a hour or hour and a half wait), you hold it in your hand like a precious baby, and then to sink your teeth into it, savoring each wondrous bite after the other. “Yes,” it is truly a religious experience, that is, if you are a great lover of this wonderful invention, created in Napoli, spread throughout the the Italian Peninsular and then across the Atlantic to America from Italian Immigrants where Gennaro Lombardi opened the First Pizzeria in America on Prince Street in New York City some 100 years ago or so.

Back to Di Farra and Pizzaiolo Extraordinaire, Mr. Dominic DeMarco. It is Dominic that makes Di Farra what it is, it certainly isn’t the Pizzeria itself which is ultra plain and even appalling to some. Mr. DeMarco’s pizzas are just about as close to absolute perfection in the Pizza Making World, a world in which New York City excels and has only one rival in Naples, Italy and the whole of Italy itself. Mr. De Marco has the magic touch, with perfect dough, the perfect balance of ingredients, tomato and other ingredient ratio to cheese, and this include Mr. Demarcos judicious use of Olive Oil which is right-on and a little magic touch that whoever complains about it, just does not know there Pizza and Italian Food on a whole. We Italians love our olive oil. And those who complain are unaware that it is a condiment that adds the final last touch to many dishes before they are eaten. Dominic knows this and should not be discourage against his generous use of it by those who do not understand the proper essence of the Italian Table. So please, keep your traps shut, if you don’t like it don’t eat it, this countries finest examples of the Pizza Art.

And on to the religious experience of Di Farra, Dom DeMarco and the mans artistry with Pizza. There is nothing quite like it in the entire Pizza World. There does not exist, to my knowledge any place in the world that has an elderly man making a hundred plus Pizzas a day in a place that has endless lines, day and night. Pizza that are so perfect, words can not describe People line up for greatness and artistry, and for a couple of slices of the most marvelous pizza this side of Naples, and to watch this passionate little old man work his heart out, not getting, not allowing anyone else to make a pie at his beloved Pizzeria. The man is elderly. He’s worked his whole life. He makes such a magical thing that people line up each and every day to see him and eat one of his many masterpieces. With business like this, he could hire to other Pizzaiolos to help him, doubling or tripling his business and and financial intake. He could hire two guys and make pizza aloing with them, or sit back and get three guys to do it. At his age, he’s entitled to. But know, Dom DeMarco loves what he does, he loves his Pizza, each and every one that passes that counter and into thousands of appreciative hands. The man feels that no one else can make a Pizza the way he does; and wants; he grinds

chunks of Peceriono Romano in an old hand cranked meat grinder and sprinkles on each pie just before serving, along with cutting fresh Basil onto the Pizza at the last moment after Dom’s prerequisite drizzling of the Olive Oil giving two different taste and contrast on the same pie, one baked on (Cheese) and one applied at the last moment, devoid of the hot oven heat. Dom guilds the Lilly, so to speak. This is truth, not just a figure of speech.

Yes Dom makes each and every Pizza that goes out or is consume on the spot, at DiFarra’s. No one else has his skills, his passion and love for the Pizza, thus he does it all himself. And this my friends is the reason that going to Di Farra’s to watch Dominic the maestro in action, all by himself while hundreds of people line up every day, waiting an hour and a half to two hours just to get a Pizza (not just any old Pizza mind you). “It’s a Religious Experience.” Truly! A show and there is nothing like it in the World, Dom DeMarco, a man and his Pizza, America’s Best, and something to rival that other World Pizza Capital, Napoli.

 

by Daniel Bellino Zwicke

SUNDAY SAUCE "When Italian-Americans Cook" by Daniel Bellino-Zwicke, is Available on AMAOZN.com  .. CLICK LINK BELOW  .. http://www.amazon.com/Sunday-Sauce-When-Italian-Americans-Cook/dp/1490991026

SUNDAY SAUCE “When Italian-Americans Cook” by Daniel Bellino-Zwicke, is Available on AMAOZN.com .. CLICK LINK BELOW ..
http://www.amazon.com/Sunday-Sauce-When-Italian-Americans-Cook/dp/1490991026

GREENWICH VILLAGE NEWPORT STEAKS BAROLO BRUNELLO DINNER

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Greenwich Village Newport Steak, French & Italian Wine Dinner on Thompson Street in           “The Village.”  My buddy Chris B. and I had another nice little Wine-Dinner this past Sunday with his girlfriend Maria … It was quite the dinner … We had some really nice wine to drink, with cheese a Steak-House Salad, and the famed Newport Steaks of Greenwich Village … Chris gave me a call on Wednesday and said we where on for dinner this coming Sunday Night (Jan. 12, 2014) .. We were both quite excited for a nice dinner and the prospect of drinking some great wines and The Newports, our favorite steaks. “A little Cote de Beaune” Chris uttered, immitating Miles in the greatest wine movie of all-time “Sideways” And so it was to be “a little Cote de Beuane” from Michele Bouzereau  2001 and  Sancere from Les Mont Damnes 2012, both wines quite lovely and very good examples of their prospective zones … Chris always picks out nice White Burgundy’s and the Bouzwereau was no exception, it was wonderful … Anyway, let me get back to the Newports and the order of things as concerned the dinner which was awesome as usual, and maybe a bit more awesome than usual …  So Friday I called Chris and asked hwo many we were gonna be for dinner as the butcher shop is closed Sunday and I was going to get the steaks on Saturday for Sunday .  We agreed on the 3 of us so I was set with the number of Newport Steaks I needed to pick up … Oh yes, and the butcher shop in question was none other than the butcher shop where the Newport Steak was invented by one Italian-Butcher named Jack Ubaldi way back in 1947 ..  Jack wanted to able to sell his cuts of Tri-Tip Sirloin more readily, so instead of selling 

 

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Our THREE NEWPORTS From FLORENCE MEAT MARKET,  GREENWICH VILLAGE

continued

Tri-Tip in one piece which didn’t sell as well, Jack cut the Tri-Tip Sirloin into 3-4 individual Steaks from the one triangular cut of beef .. He named the Steak after the Nike-like logo on a box of Newport Cigarettes and the rest is history as they say .. Florence Prime Meat Market is still open on Jones Street in Greenwich Village and that’s where I get my Newports, either there or at Pino’s Prime Meats on Sullivan Street which cuts a Great Newport and makes tasty home-made Italian Sauages as well .. Pino’s is great, but I prefer and give an edge to Florence Market as they are the originator of the Newport and they look of the shop is much “Cooler” with all its original old fixtures … 

 

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Our Line-Up of WInes For The Night

NEWPORTS in The PAN

NEWPORTS in The PAN

NEWPORTS In THE PAN

NEWPORTS COOKING on 2nd SIDE

NEWPORTS COOKING on 2nd SIDE

So I go to Florence and ask them to cut me 3 nice Newport Steaks .. One of the butchers goes to the walk-in (Refrigerator) and comes out with a nice fresh looking Beef Tri-Tip .. He puts it down on the thick wooden butcher block and starts trimming the tri-tip of some of its fat .. He then cuts me off three nice 2 1/2″ thick Newports and wraps them in butchers paper .. The counter lady tells me it $18.99 for the Newports (about $6.50 a piece for 3 Prime Steaks). “A Bargain.” I pay the lady, get my steaks and walk the 3 blocks back to my apartment, where I put my Newports in the frig to the next day.

 

The Hearts of Romain with Tomato Onion & Bleu-Cheese Dressing "A STEAK HOUSE SALAD"

The Hearts of Romain with Tomato Onion & Bleu-Cheese Dressing “A STEAK HOUSE SALAD”

So I get to Chris’s house and as I’m climbing the stairs to his apartment I can hear some great Jazz playing . It was Dexter Gordon and quite fine . I was tired from walking up 5 flights of stairs, so I told Chris to crack open a bottle of wine, “I need to relax.” Chris cracked open the Cote de Beaune Bouzereau, and it was quite nice and everything you’d expect from a nice mid-road White Burgundy. We both loved it .. Chris broke out some nice Brie Cheese and we sipped the wine, ate cheese and relaxed listening to some nice tunes before I started on the dinner; prepping the salad, the mushrooms, potatoes, and onions for our dinner to come ..

FLORENCE MEAT MARKET GREENWICH VILLAGE "HOME of THE NEWPORT STEAK"

FLORENCE MEAT MARKET GREENWICH VILLAGE “HOME of THE NEWPORT STEAK”

Learn How To Make GREAT STEAKS, SUNDAY SAUCE MEATBALLS and More in SUNDAY SAUCE When Italian-Americns Cook by DANIEL BELLINO ZWICKE

NEWPORTS on The PLATE With MUSHROOMS & ROAST POTATOES ...

NEWPORTS on The PLATE With MUSHROOMS & ROAST POTATOES …

 

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REESE’S PEANUT BUTTER CUPS “THE PERFECT DESSERT”

by DANIEL BELLINO ZWICKE

LEARN HOW To MAKE GREENWICH VILLAGE NEWPORT STEAKS

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WATCH THE VIDEO

THE BEATLES, ROLLING STONES & NEWPORT STEAKS In GREENWICH VILLAGE

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The ROLLING STONES,

                NEWPORT STEAKS, ITALIAN WINE, & REESE’S PEANUT BUTTER CUPS

 

Yummmmm !!!!!!

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FAICCO’S PORK STORE “SAUSAGE MEATBALLS & SUNDAY SAUCE”

FAICCO'S PORK STORES SAUSAGE SUNDAY SAUCE

.

Wanna Make a nice SUNDAY SAUCE? If you live in The VILLAGE, Soho or somewhere in Downtown Manhattan, FAICCO’S is The PLACE To GO to get your, SAUSAGE, BRACIOLE, and ground Beef, Pork, and Veal for your MEATBALLS .. You can get Olive Oil, San Marzano Tomatoes, Rigatoni or other Maccheroni as well .. Everything for your SUNDAY SAUCE except Garlic …
FAICCO’S is MANHATTAN’S Premier Pork Store .. There’s a Faicco’s in Brooklyn as well, so No Need to Go to That Rip-Off Disneyland of an Italian Food Emporium Eataly … New York Italians “In-The-Know” know to go to place like DiPaolo’s in Little Italy, Faicco’s in Greenwich Village, Pino’s Prime Meats or Flornence Meat Market for Braciole, Sausages and ground meats for you Meatballs …

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TRAVAGLINI GATTINARA DINNER TASTING NEW YORK

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TASTY PIZZA And GREAT GATTINARA

 

DINNER PRIVATE WINE TATSING With CINZIA TRAVAGLINI at GUGINO

 

 

We drank, we ate, whe talked we enjoyed .. A private tasting dinner with Cinzia Travaglini. Actually I thought there were going to be more people. Basically it was just me and Cinzia Travaglini tasting me on Travaglini’s current vintages of fine wines. We were joined by ANtonio from Palm Bay, Travaglini’s Importer, and then when we were finished eating, Chef Luigi joined our table as well. Cinzia started us out with her Nebbiolo Coste Della Sesia .. Travaglini is the unquestionable King of Gattinara, a small zone in northern Peidmonte .. The zone is only about 200 acres of which Travaglini comprises have of the entire zone. Gattinara is made mostly of Nebbiolo at 90 to 100% .. Gattinara may have up to 10% of Bonarda and Vespolina grapes, but all of the Travaglini Gattinara wines are made of 100% Nebbiolo … Travaglini are Kings of Nebbiolo of which about 97% of their entire vineyards are planted to the grape, along with a very small amount of Uva Rara, Bonarda, and Vespolina .. Yes they are masters of Nebbiolo of which they have been growing since the 1920’s …

So Nenniolo and Gattinara are the thing of Travaglini .. They are the biggest as well as the most famous Gattinara with their signature Trademarked Gattinara Bottle .. OK, so we started out with the Nebbiolo Coste della Sesia which blew my mind. I absolutely loved the wine. It was in perfect balance, full of flavor, yet light in weight, the perfect combination in an Italian Wine which are among the most food friendly wines in the world. And that’s what we were doing, food and wine, and yes friendliness too. This wine Coste della Sesia was an absolute marvel of a wine, that is very reasonably price and half to a third the price of the Travaglini Gattinara’s which are at their price points quite reasonable for wines of the highest of quality. This is thought of as an entry level wine, but it is anything but. Yes I loved this wine that was perfectly in balance in flavor, tannic and acidic elements along with the correct weight and wonderful flavor of ripe berry fruits with a nice twinge of licorice, just lovely. Cinzia poured me just a little, but it was so good I had to ask for a little more, and then more a thrid and forth time. That’s when you know a wine is good.

After the lovely Nebbiolo we moved on to the Gattinara’s, thee wine of Travaglini .. We ordered some grilled Clamari and a Pizza Margherita and Chef Luigi sent us some special bread and a platter of Salumi. We all flipped for the Pizza which we all thought was the equal of the finest Pizza from Napoli “The Pizza Capital of The World.” Well after all Chef Luigi is from Positano in the area near Naples on the gorgeous Amalfi Coast. We drank the Gattinara 2007 which as well as the Nebbiolo before was absolutely wonderful and a wine in perfect balance. Just delisous. It was then on to the Gattinara Riserva 2006, another winner, and then a very special and rare wine.

The special rare wine in question was il Sogno, which was a special project created by Cinzia’s father Giancarlo Travaglini in 2004 … Giancarlo wanted to make a dry table wine using the appassimento method of drying grapes before the fermentation process as with the famed wines of Amarone and the lesser known Sforvato of Lombardia. Giancarlo picked some of his best Nebbiolo Grapes and set them out to dry on matts. Unfortunately Giancarlo passed away in November of 20024 when the grapes had only been drying for 1 month. Cinzia and her winemaker husband continued the project.  They finished drying thr Nebbiolo grapes, fermented them and made the wine that tey called il Sogno “The Dream.” 

So Cinzia poured me a glass of il Sogno, and again my mind was blown. The wine an absolute gem had all sorts of wonderful flavors running through my mouth. It was delisious, it had power, but not too much as some big AMarone sometimes do. The wine was a delight and I’m looking forward to putting it on my own list.

We also drank the Gattinara “Tre Vigna,” The Three Vineyards .. The fruit for Tre Vigna comes from 3 very special small vineyards on the Travaglini Estate. These 3 different vineyards have different geographical vineyards on the estate and bring different characteristics to the wine to make up one complete and wonderful structure of a wine, 

Travaglini Gattinara “Tre Vigne”

 So we drank the fine wines from Cinzia Travaglini, we had perfect Pizza, Antipasti, followed by some wonderful Tagiatelle con Tartufo and Brasato di Manzo (Braised Beef), and finished up with some tasty desserts. It was a fine night and a dinner that along with the many wonderful private luncheons and dinners I have had over the years with some of Italy’s most prestigious winemakers, like Cinzia, I remeber them all, and I will always remember this one, absolutely Wonderful!

 

 

 

Daniel Bellino-Zwicke

 

 

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The GREAT LINEUP Of TRAVAGLINI WINES  “The KINGS of GATTINARA”

 

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La TAVOLA is Available in Paperback on AMAZON.com

BEST ITALIAN In GREENWICH VILLAGE? NOT BABBO NOT CARBONE

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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