Tuesday, February 2, 2016

Sicilian Americans and Their Food


FAMOUS SICILIAN AMERICANS and THEIR FOOD







































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RICHARD CASTELLANO  aka CLEMENZA
with AL PACINO in The GODFATHER




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CHAZZ PALMINTERI



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FAVORITE SICILIAN-AMERICAN DISHES



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CAPONATA

Recipe in Grandma Bellino's Cookbook




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Pasta con Sarde





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TIMBALLO di ANELETTI

Recipe in GRANDMA BELLINO'S COOKBOOK






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GABAGOOL





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SUNDAY SAUCE
aka  GRAVY

Recipe in SUNDAY SAUCE

by DANIEL BELLINO



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FRANK SINATRA

Mangia la Uova


Most Americans may not know this, but we Italians love our Egg Dishes, and I don't mean just for Breakfast ... We Eat Eggs all the time, for Breakfast, Lunch, and Dinner and for a great Snack in-between meals we just Love our Egg Sandwiches. Witness Frank Sinatra who ate them all the time ...




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Sicilian-American Frank Sinatra with his Sicilian-American daughters Nancy and Tina at JILLY's in NEW YORK ...
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Tuesday, January 26, 2016

Rat Pack Frank Sammy & Dean

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THE RAT PACK

Frank Sammy & Dean

Picture above : Dean Martin, Sammy Davis Jr. and Frank Sinatra

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Dean Sammy & Frank

as Sammy Davis Jr.s pours Sinatra's favorite Jack Daniels

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Frank & Friens at Jilly's New York

                          L to R : Jilly Rizzo, Nancy Sinatra, Frank Sinatra, Tina Sinatra                                                   and Friends ...

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The RAT PACK

Promo picture for Oceans Eleven

Frank Sinatra, Dean martin, Sammy Davis,

Peter Lawford, and Joey Bishop

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Dino & Sammy clowning around ...

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Come Fly with Me

SINATRA Concept Album

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SUNDAY SAUCE

Learn How to Make Sinatra Sunday Sauce

Italian Gravy

Recipe in SUNDAY SAUCE 

by Daniel Bellino

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The RAT PACK

Frank Sammy Dean with Peter & Joey

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Robin and The Seven Hoods

FRANK SAMMY & DEAN

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Frank Sinatra & Ava Gardner

"Mangia Bene" !!!

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The Last RAT PACK TOUR

Dino Martin   Sammy Davis Jr. & Frank Sinatra

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Learn How to make Sinatra SPAGHETTI SAUCE

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Classic RAT PACK

FRANK SAMMY & DEAN

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FRANK !!!!

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Patsy's Italian Restaurant

West 56th Street, New York, NY

FRANK'S FAVORITE RESTAURANT

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Learn How to Make FRANK'S Favorite DISHES

RECIPES in SUNDAY SAUCE

by Daniel Bellino

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Aunt Hellen's Egg Sandwich

JUST Like Frank liked (recipe in SUNDAY SAUCE)

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Monday, January 4, 2016

Learn How to Make Lemoncello Recipe

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 MAKE YOUR OWN HOMEMADE LEMONCELLO  


  Limoncello RECIPE

  Makes approx 2 litres | Preparation 20 days in storage | Cooking 10 mins

 10 unwaxed Lemons
 1 litre pure alcohol (or strong vodka or grappa)
 2 cups Sugar
 25 ounces water

Wash and peel the lemons, avoiding the white pith. Place the lemon peel in  a jar with a tight fitting lid and cover with the alcohol. If you can't find pure alcohol you can use strong un-flavoured vodka or a dry grappa.

Seal the jar and leave in a dark closet for 10 days. Remember to shake the contents every couple of days.

 Boil the water and add the sugar. Stir until completely dissolved and then set aside to cool completely. Strain the lemon mixture using a fine sieve and add to the water and sugar. Stir well and bottle. The liqueur will be ready to drink within 10 days. Serve ice cold from the freezer.


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Positano on Cover of Cooking Italian
Greatest Hits Cookbook
Available on AMAZON.com






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Monday, November 23, 2015

Sicilian Christmas Pizza Sfincione

 
 
 
Panificio Graziano ..  Palermo Sicily
 
 
 
Sfincione (Cristmas Pizza) is a special treat served at The Feast of SanGiovanni in San Giovanni Sicily on Christmas Eve, new Years, and Good Friday .. Sfincione is one of Palermo's most popular dishes along with Pane e Milza also known as Vastedda a sandiwhc made with Beef Spleen Ricotta & Caciocavallo Cheese. Sfincione is quite different from the hugely popular Neapolitan Pizza that everyone knows. Very few people know about real Scilian Pizza which is Sfincione and not the so-called Sicilian Pizza of America which like the real Sicilian Pizza Sfincione, American Sicilian Pizza is made in a pan and has a thick crust and is topped with tomato and mozzarella like Neapolitan Pizza .. Sfincione is topped with a breadcrumb topping that is made with onions sauteed with anchovies and has a little bit of grated Parmigiano in the breadcrumb mixture that is baked on top of the dough. Sficione is quite tasty and unique and if you ever have the chance to eat it, if you're in Plaermo or other parts of Sicily or in one of the few places that makes it in the States, like Ben's Pizzeria on Spring Street in Soho, New York, NY  ... If you can't find it, you might want to take the task of making it yourself and it would be quite a treat to eat in you no-meat Christmas Eve Feast whether you are makeing the Christmas Eve Feast of The 7 Fish, called La Vigilia, which is the Vigil of waiting for the Birth of The Baby Jesus .. And it doesn't have to be Christmas for you to make it, in Palermo they enjoy all year roudn every day of the year where it's served in Panfico (bakeries) or on the street as one of Palermo's most popular strret foods, it's absolutely awesome and a real special unique treat to eat. Bon Appetito e Mangia Bene Sempre ...
 
Recipe SFINCIONE :
  • 3 cups All-Purpose Flour 
  • 1 + 1/4 teaspoons salt
  • 2 teaspoons instant yeast
  • 2 tablespoons olive oil
  • 3/4 cup + 2 tablespoons to 1 cup + 2 tablespoons lukewarm water*
  • Topping
  • 3 large yellow onions, thinly sliced
  • olive oil, for sauteing
  • 1 teaspoon brown sugar
  • Sea salt and fresh black pepper
  • 28-ounce can chopped or diced tomatoes
  • 3 or 4 anchovies, chopped, optional
  • 1 pound mozzarella cheese, shredded
  • 1 cup Parmesan cheese, grated
  • 2 + 1/2 cups dried bread crumbs, like Panko or seasoned Italian
  • 6 tablespoons olive oil
  • 2 teaspoons oregano, divided
 
1. Combine all of the crust ingredients and mix and knead to make a smooth, soft dough, using a stand mixer, bread machine, or your hands.  2. Place the dough in a lightly greased bowl and allow it to rise until puffy about 90 minutes.  3. While the dough rises get your toppings ready. Fry the onions in a large skillet over medium heat with a few tablespoons of olive oil, sugar, and season with salt and pepper. Stir every five minutes until browned, about 25-30 minutes.  4. Add in the tomatoes, anchovies and a teaspoon of oregano, simmer for 20 minutes. Turn off heat and allow to cool.  5. Stir together the bread crumbs, oil and oregano, set aside.  6. Spray a large rimmed baking sheet (a 13″ x 18″ half sheet pan) with non-stick spray. Drizzle it with olive oil, tilting the pan so the oil spreads out a bit.  7. Gently deflate the risen dough, and stretch it into an oval in your hands. Put it on the baking sheet and gently knead and stretch it out to fit the pan. If you have a hard time stretching it leave it alone for five minutes and try again.  8. Cover the dough, and let it rise again for about 90 minutes.  9. Preheat oven to 425 degrees F. Uncover the dough and sprinkle the mozzarella evenly over top, then spread the tomato/onion sauce over top, sprinkle with Parmesan, then the bread crumbs.  10. Bake the pizza for 35 minutes, or until the crust and crumbs are brown. Remove from the oven and let set for 5 minutes before slicing. To keep the crust crispy cut pizza in half or in quarters and place on a wire cooling rack. Slices can be cut with kitchen shears. Serve hot or cold. 
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A Slice of SFINCIONE
 
Real Sicilian Pizza
 
 
 
 
 
 
The FEAST of The 7 FISH
 
ITALIAN CHRISTMAS
 
 
Everything You've Ever Wanted to Know
About The Italian Christmas Feast of The 7 Fish
But Were Afraid to Ask
 
 
THE FEAST of The 7 FISH
 
by Daniel Bellino Z
 
 
 
 
 
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