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”

 

JOE’S DAIRY And NEW YORK’S BEST MOZZARELLA COMING To An END

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Yes folks,sad but true, Joe’s Dairy is closing. After 60 years in business, the beloved little Cheese Shop, a.k.a. “Jimmy The Cheeseman’s Store” from The Pope of Greenwich Village, will sell their last ball of fresh Home Made Mozzarella (The best in The City) at 6 PM today May, 11 2013, and New York and the Italian Community of South Greenwich Village loses but one more beloved institution.

This is particularly a major blow to we Italian-Americans who lost our much loved Rocco Restorante on Thompson Street in The Village last year. Rocco’s, after 90 years in Greenwich Village lost it’s lease last year and The Torissi Boys quickly swooped in to open “Carbone,” which promised to be a classic Old School Downtown New York Italian Red Sauce Joint like Rocco’s was, but with $50 Veal Parmigiano and $52 Veal Marsala on the menu, it just doesn’t seem so.

And so my friends we lose another beloved old New York Mom-and-Pop business to greed landlords.  It’s a Sin, and we all wish something could be done about this scourge. Bye-Bye Joe’s we’ll surely miss you there on Sullivan Street, and we’re gonna miss New York’s Best Mozz. So we’re do we go now? I still refuse to set food in that awful, overprice commercial enterprise Eataly, that’s for tourist and another type of person I will not mention. Guess I’ll have to walk down to DiPalo’s. Joe’s was only 2 blocks from my house. I’ll miss it so.

 

 

 

 

 

Daniel Bellino-Zwicke

 

 

 

THE POPE of GREENWICH VILLAGE

Eric Roberts and Mickey Rourke
at TONY’S NUT HOUSE
The POPE of GREENWICH VILLAGE
176 MULBERRY STREET, Little Italy
CHARLIE Getting Dressed at his Apartment on CARMINE STREET
MICKEY ROURKE as PAULIE’S Cousin CHARLIE MORAN 
MICKEY ROURKE


“CHALOOTZ” !!!
in The STICKBALL Scene
Anthony Passamante Playground
Corner of 6th AVENUE and HOUSTON STREET
GREENWICH VILLAGE , NEW YORK

The Old JOE’S DAIRY , Sullivan Street
between Houston and Prince Street
is Where PAULIE Buys MOZZARELLA and SALAMI
to Make His ITALIAN SANDWICH




PAULIE and CHARLIE Leave The CHEESEMAN’S SHOP
JOE’S DAIRY , Sullivan Street

PAULIE Buys BREAD at ZAMPIERI’S BAKERY
PAULIE MAKES HIS SANDWICH

The sequence of events when Paulie makes his Italian
Sub Sandwich follows. 

1) Paulie and Charlie go to the Old Joe’s Dairy
where they make fresh MOZZARELLA every day. JOE’S DIARY is the real
name of the shop that’s portrayed as JIMMY THE CHEESEMAN’S Shop
in The POPE of GREENWICH VILLAGE. Paulie buys some Gabagool 
(Capicola) Salami, and fresh Mozzarella Cheese. 

2) Paulie and Charlie
go next door at the old ZAMPIERI’S BAKERY where Pauli buys a loaf of
ITALIAN BREAD (with Sesame Seeds) for his Sandwich. 
As PAULIE and CHARLIE leave Zappieri’s, we see them walk up Sullivan
Street past SANIT ANTHONY’S of PADUA CHURCH, corner of
HOUSTON and SULLIVAN STREET. In the movie, we next find
Paulie and Charlie in a PARK on The corner of SPRING and MULBERRY.

PAULIE assembles his Huge Sandwich and tells Charlie about the RACE HORSE
he bought into with TOMMY BORTANDO and JIMMY THE CHEESE-MAN
JOE’S DAIRY , 156 Sullivan Street
PAULIE and CHARLIE Going to Get “MOZZARELLA”

Known in The Movie as JIMMY The CHEESEMAN’S SHOP

PAULIE’S Got The GABAGOOL
He’s making his Sandwich and talking to CHARLI about
Artificial Insemination which he calls ARTIFICIAL INSPIRATION .
DiSALVIO PLAYGROUND , Spring and Mulberry Streets


Paulie Eats His Sandwich
ERIC ROBERTS and MICKEY ROURKE
Playground at the corner of  Spring and Mulberry
LOMBARDI’S PIZZA is a Few feet away on Spring Street
and the SPRING LOUNGE best known as The SHARK BAR
is right across the street on the South West Corner
of MULBERRY and SPRING
Besides SHOOTING Drinking Scenes at the former MARE CHIARE BAR
which is now know as The MULBERRY STREET BAR
ERIC ROBERTS and MICKEY ROURKE shot a scene in the SPRING LOUNGE
PAULIE and CHARLIE Walk across SPRING STREET
at the end of the Movie after PAULIE put LYE in BEDBUG
EDDIE’S ESPRESSO at the SOCIAL CLUB
The POPE of GREENWICH VILLAGE Poster
at MARE CHIARO BAR
aka TONY’S NUT HOUSE
SUNDAY SAUCE
PAULIE’S SANDWICH


At DiSAVIO PLAYGROUND

Corner Spring and Muberry




THE POPE of GREENWICH VILLAGE
TRAILER

MARE CHIARO BAR
“TONY’S NUT HOUSE”
Now Called MULBERRY STREET BAR
176 Mulberry

ERIC ROBERTS at MARE CHIARO BAR

TONY .. The REAL Former Owner of MARE CHIARO BAR
aka “TONY’S NUT HOUSE

Now called THE Mulberry Street Bar
“PAILIE is Waiting for CHALOOTZ”
CHARLIE Going to Meet with The BED BUG


BED BUG EDDIES’S HEADQUARTERS
51 Spring Street
CHARLIE tells BED BUG EDDIE about the TAPE he has that can
put the BED BUG away for 20 .
EDDIE’S Reply : You’re threatening me you Scumb-Bag. You’re acting like a              Mammaluke (Idiot) . You come in here and you don’t show the Club and Respect. People STEAL From Eddie Grant it makes for a TOTAL BREAKDOWN. No one Knows what’s Right or Wrong. Next Thing You Know you Got MOOLANIANZS moving in. 



Watch Italian Cookbook Author
DANIEL BELLINO “Z” ‘s
POPE of GREENWICH VILLAGE GUIDED TOUR
PAULIE and CHARLIE in FRONT 

of PINO’S ITALIAN BUTCHER SHOP
The RAGU BOLOGNESE COOKBOOK
SECRET RECIPE BOLOGNESE

by DANNY BOLOGNESE
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ITALIAN In GREENWICH VILLAGE

 

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PORTO RICO COFFEE ROASTERS  

“Yes, It’s Italian” And Over 100 YEARS OLD

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John’s Pizzeria  “One of The Best Pizza In New York, Which Means Best in America”

 

 

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FLORENCE PRIME MEATS

“Italian Butcher Jack Ubaldi Invented The Newport Steak Here 1947”

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FAICCO’S PORK STORE  “The Best in Manhattan”  Fresh Homemade Italian                           Hot Sweet Sausages, Braciole, Salami, Prosciutto, Cheese, and Veal Scallopines

 

  ROCCO’S ITALIAN PASTRIES 

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ROCCO’S CANNOLIS  “The BEST In TOWN”

 

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Carbone “In Former Rocco’s Space” New In The VILLAGE

 

 

 

BATALI NOT THE ONLY MARIO IN TOWN “the Town of Greenwich Village”

Yes Boys and girls “Mario Batali” is no longer the only Mario in Town ! The town of Greenwich Village that is where Mario Batali has been The King Mario for some years now with such renowned restaurants as; Po’, Babbo, and Lupa .. Here comes Mario, Mario Carbone that is, a former employee of Mr. Batali at Del Posto where Mario Carbone was a Sous-Chef before opening two renowned restaurants of his own, Torrisi Italian Specialties and “Parm” both side-by-side in 

Noho / Little Italy …

Mario Carbone is now opening his namesake restaurant “Carbone” in the old Rocco’s space on Sullivan Street across from Mario Batali’s Roman Trattoria “Lupa.” Mario Carbone with Co-Chef and Business Partner Rich Torrisi unlike Batali who mostly serves hard-core-authentic Italian Cuisine (of Italy) with Batali twists here-and-there will be serving Italian-American Classics. Mario Carbone that is. Carbone promises old New York Italian Favorites like; Baked Clams, Meatballs, Linguine Vongole (Clam Sauce), Lobster Fra D’Avlo and other Italian and Italian-American Classics. Carbone also says that they are looking to evoke 1950’s Downtown New York Italian style restaurant.

Torrisi and Carbone have done a fine job with their two previous restaurants Parm and Torrisi Italian Specialties and we’re hoping they will continue, and expect they will at “Carbone.” These guys are loved by their followers, yet disdained by some and have already receive quite a bit of negativity on the Internet it seems from the mainly fans of Rocco’s who don’t want to see these guys at Rocco’s and in the neighborhood. I for one used to go to Rocco’s and loved the place. I also like what Torissi and Carbone are doing, and I’m looking forward to Carbone being quite good. If I can’t have Rocco’s, I’ll take Carbone, and am hoping and betting this Mario is gonna be a Winner in The Village, and Greenwich Village Italian and the long honored history it has. good Luck boys!

 

 

 

 

Daniel Bellino-ZwickeImageHE ONLY

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READ ABOUT GREENWICH VILLAGE ITALIAN “NEW YORK ITALIAN” In “La TAVOLA”

READ of ITALIAN-AMERICAN GREENWICH VILLAGE in Daniel Bellino-Zwicke’s Book “La TAVOLA” Italian-American New Yorkers Adventures of The Table … The Food, The People, The Restaurants, Caffes, Pork Stores, Specialty Shops, Italian Butchers Pizzerias, and More … Stories of; SUNDAY SAUCE, MEATBALLS, CANNOLIS, SAUSAGES, PIZZA, and MEATBALL PARMS .. This Book Is “A MUST READ” For All Italian-Americans, those who Love The Food, Restaurants, Caffes, The People. It’s New York Italian, “And It’s DELIGHTFUL” !!!