CARBONE RESTORANTE
Macdougal Street
GREENWICH VILLAGE
NEW YORK
Showing posts with label CARBONE. Show all posts
Showing posts with label CARBONE. Show all posts
Monday, June 23, 2014
Sunday, April 20, 2014
CARBONE NEW YORK
ROCCO'S IS CARBONE ?
ROCCO'S IS CARBONE !
The former Greenwich Village Old-Schhol Red-Sauce Italian Joint, Rocco's a beloved little neighborhood trattoria closed two years ago as most people know. Squeezed out by a greedy lanlord and the so-called Torrisi Boys; Mario Carbone, Rich Torrisi, and Jeff Zalaznick ... Some hard-core old-school Italians were really miffed and the final straw some said was when the ne-owners superimposed the name "Carbone" right over the Old Rocco Neon Sign .. They said the Torrisi Boys add "Insult to Injury" with that one, not to mention prices like $52 Veal Parmigiano and sky-high prices across the board on; cocktails, food, and wine ...
FRANK & AVA
"MANGIA BENE" !!!
"MANGIA BENE" !!!
Frank Sinatra & Ava Gardner
"Looks Like Minestrone"
Tuesday, April 15, 2014
New Cover For SUNDAY SAUCE
NEW COVER !!!
New Cover for Daniel Bellino-Zwicke's SUNDAY SAUCE - When Italian-Americans Cook ..
New Cover Available on Kindle Edition of SUNDAY SAUCE .. New Peprback Cover will be Available April 25, 2014 ...
CURRENT COVER
SUNDAY SAUCE
When Italian-Americans COok
by Daniel Bellino-Zwicke
SUNDAY SAUCE is New York Italian, recipes and Stories by Greenwich Village based New York Cookbook Author Daniel Bellino-Zwicke .. Daniel currently working on 3 projects in various stages; a book on Chianti, Italian-America's Greatest Hits Cookbook, and a book on New York City Restauratn Life, similar to Anthony Bourdain 's KITCHEN CONFIDENTIAL but with Daniel's own unique story and twists. If we know Daniel, it should be quite interesting.
ODE To SUNDAY SAUCE
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"ODE To THE GRAVY"
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The rituals of cooking, serving, and eating Sunday Sauce is a time honored one. It is a quite a beautiful thing, same as making a Mole in Mexico, or Cassoulet in France. They are all wonderful things of beauty that delight mans every sensory perception; sight, smell, taste, and feel. First, you probably smell the “Sauce’s” heady aroma wafting through the air. The smell is so intoxicating it gets your juices flowing. Immediately.
Once you smell it, you want it, and can’t wait to sink you teeth into it.
Second you will see it in all its gloriousness. You will then eat, whereupon you taste
and feel and experience one of Italian-America’s greatest pleasures, the Sunday Sauce Italian Gravy. A Sunday Sauce (Gravy) takes time and effort to make. It is made and served with Love.
All these great dishes bring together friends and family, and for Italian-Americans, Sunday Sauce is King of all dishes.
If you utter the term Sunday Sauce to any number of millions of Italian-Americans, they will immediately 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 Ribs, Beef Neck, or Pig Skin Braciole, as well as the Pasta, and the Gravy itself. They think aboutsitting at the table with friends, 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, which might be a good Chianti or perhaps 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 itself. “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.”
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Excerpt From Sunday Sauce by Daniel Bellino-Zwicke 's
SUNDAY SAUCE "When Italian-Americans Cook"
Broadway Fifth Press , New York , NY
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Sunday Sauce
by Daniel Bellino "Z"
ODE to SUNDAY SAUCE
.Tuesday, April 8, 2014
Meatball Parm Mondays
A Meatball Parm Sandwich
MEATBALL PARM MONDAYS ... Excerpted From SUNDAY SAUCE
by Daniel Bellino-Zwicke
The
Meatball Parm Sandwich, as stated earlier, the Meatball Parm is one of thee Italian-American
males most treasured things in
life. Things he needs to live a happy,
normal, satisfying life, and an actual necessity for true Happiness. It’s right
up there with Mom, Grandma, Sausages and Sunday Sauce. We ask not for much!
No
you do not have to be a Man or a Boy to eat one. Ladies and Girls eat them as
well. It’s just that the male of the species
happens to Eat 5 Times the amount that Italian-American Women do. Not only
that, but the male of the species holds Meatballs and Meatball Parms in much
Greater Reverence, than do the females. They “Exalt” it, as the Meatball Parm,
it deserves such adulation. The men and
boys adore it and get quite excited at the prospect and act of eating one, the
“Meatball Parm.” And ladies who make them, know how much it is loved, cherished
even.
Yes
Italian-American ladies and girls like this thing called the Meatball Parm too,
but they don’t get quite as excited
about this sandwich as the males do.
Meatball Parms are held quite
dear to Italian men. Yes, it’s a guy thing, and more
specifically, an Italian Guy thing. Yes, Italian-American males have given the
Meatball Parm Iconic Status within our lives and realm of food. Why? We’re
Italian, that’s all.
The Great Ritual of the Meatball Parm Monday
and it ties to the Sunday Sauce. You make the Meatballs for
the
Sauce, The “Gravy.” On Saturday you will buy all the meat, the Sausages and the
rest of the ingredients for your Sunday Sauce (Gravy) to be made on
Sunday. However, on Saturday you are
already thinking about those Meatball
Parms for Monday’s lunch.
Yes
Meatball Parms on Monday, following the previous days Sunday Sauce. You see,
you have to think ahead. Every good Italian
knows that when you go through all the effort and time it will take to make
a pot
of Sunday Sauce, that you don’t just make it for
Sunday’s consumption alone. No, that would be a waste of time to make just
enough to eat on Sunday. It takes time,
effort, energy, and work to make a
Sunday Sauce, which of course
is well worth it. You do not mind the work involved at all, for in the
end, the “Rewards are Great.” A
Sunday Sauce will yield, the beloved Sausages, Gravy, Braciole, succulent Ribs, and Meatballs for Monday’s Meatball Parms.
It does not really take much more time to
make a larger quantity in order to have leftovers for the next day or two, and
this is just what one wants to do, is to keep
the sauce going, and going for
another day, even two. And in those
leftovers are the much Prized at Monday’s Lunch for, of course “Meatball
Parms.” Yes, the men love and need Meatball
Parms on Monday, for the Ritual of the Meatball Parms of Monday is
“Time-Honored” and enjoyed by many. As the saying goes, “The Simple
Pleasure of Life,” here it is quite apropos.
So, you see, on Saturday when one goes to
buy the ingredients to make the Gravy, they automatically know to make sure they get enough
ground meat to make plenty of
Meatballs that will last the
Sunday Supper as well
as yielding numerous left-overs for Monday’s Meatball Parms for Monday.
The men, methodically make sure that there are enough leftover Meatballs for
Monday’s lunch. When all are finished eating the great “Sauce” on Sunday, they
set some Meatballs aside for the next days Meatball Sandwiches. These sandwiches will make a
dreaded Monday so much better, for
sure.
And if there are leftover Sausages? On
Tuesday one can make Spaghetti with Sauce and Sausages, or even a Sausage
Sandwich. Think ahead boys and girls, and
Mangia Bene!”
Meatball Parm Mondays Is The Most Extensive Piece Ever Wtitten on the Subject. The Subject of MEATBALL PARM SANDWICHES and The ITALIAN-AMEIRCAN MALES RITUAL of Eating Meatball Parm Sandwiches on Mondays ... The Meatballs in The Sandwich are procured from the previous days ITALIAN SUNDAY SAUCE MEAT GRAVY ... And as Daniel so wonderfully points out, it is all part of a grand plan covering two great Italian-American Traditions, The Eating and Making of SUNDAY SAUCE, aka "GRAVY" and Mondays Ritual Eating of The MEATBALL PARM .. It's written as only Daniel can do, and if you're into Italian, and more specifcally Italain-American, the food, the peoples, the lifestyle, you will love the piece excerpted from Daniel's fine book SUNDAY SAUCE - When Italian-Americans Cook. It's a Tour de Force of Italian-American Food, Kitchen, and Table, and the wonderful traditons and rituals the abound in the culture.
Tuesday, March 25, 2014
NEW YORK ITALIAN SUNDAY SAUCE
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
CARBONE
CARBONE
CARBONE SIGN
The FOrmer ROCCO'S RESTAURANT SIGN
Thompson Street
GREENWICH VILLAGE
NEW YORK
Wednesday, January 22, 2014
Friday, December 20, 2013
NEW YORK ITALIAN
"La TAVOLA" Is NEW YORK ITALIAN
CARBONE
CAFFE DANTE
THE BELLINO FAMILY
SINATRA
MARIO BATALI
PACINO
BRACIOLE
FAICCO'S
BLEECKER STREET
GREENWICH VILLAGE
NEGRONI
The Negroni! A cocktail most Americans do not know. To bad! It is so fine. Well not many know except among the more Sophisticated of our population. Even just a minute percentage of those who have traveled to its birthplace in Italy will even know of the cocktail. In this country, it is drank more often in the city of New York, a city with a higher "Sophisticate" ratio than most, but still only a few will know of this drink, the Negroni Cocktail.
So what it is it? Well its base is the highly popular aperitif bitter Campari, a Bitter-Sweet aperitif from Torino, Italy. The Negroni made of 1 0z. Cmapari, 1 1/4 oz. Sweet Vermouth, 3/4 oz. Gin, over ice cubes in a Rocks Glass with a splash of Club Soda on top and garnished with a slice of Orange or Orange peel. Voila! The Negroni! Usually drunk as an aperitif before dinner in the early evening, but just as wonderful anytime of the afternoon, especially Alfresco, or late into the evening for that matter.
by Daniel Bellino Zwicke
NEGRONI INGREDIENTS
CAMPARI
GIN
SWEET VERMOUTH
SWEET VERMOUTH
photo by Daniel Bellino Zwicke
Saturday, November 16, 2013
COOK The FEAST of 7 FISH ITALIAN CHRISTMAS Dinner
Christmas Eve Fish Dinner is, without question, the most important, the most festive, the most familial, the warmest and most memorable family gathering. For me, Christmas Eve Dinner surpasses every other holiday, As important and delightful as Thanksgiving of Easter or even Fourth of July might be, nothing approaches the ineffable depth and richness of Christmas Eve Fish Dinner offered a table unlike that of any other holiday.
But before I go further, let's consider the name of this dinner. Among some Italians that I have questioned it is called "Feast of the Seven Fishes," for other families, including my own, it was simply Christmas Eve Fish Dinner. There was no specific number of fish involved. Carol Field' Celebrating Italy, a most thorough study of Italian holidays, notes that Christmas Eve dinner calls for fish but makes no mention of the number of fish dishes. Moving my investigation of the Christmas Eve dinner to Google Italy, I found that it is generally called "Il Cenone della Vigilia" (The great dinner of the Eve.) No Italian site I found made mention of the number of fish. I have the sense that the notion of seven fish may be Italian American and even here only among certain families.
The next question I considered was the type of fish. Almost every reference I found and all the people I interviewed had numerous variations. Among most Italians sites two fish appeared most often, baccalà and eel. Among traditional Italian Americans the two most common dishes were baccalà (usually in a cold salad recipe) and fried smelts. In many younger and less traditionally bound Italian Americans all the old time fish were gone. The new fish platters now included shrimp and fried fish and even fish sticks. Italian Americans are not alone in modernization. It seems that even in Italy the younger generations recoil at the notion of such fish as eel.
While what this dinner is rightly called and which fish are those to be presented seems to vary from region to region and family to family a few things about Christmas Eve fish dinner, go unquestioned. Christmas Eve fish dinner was the one dinner no one missed. Christmas Eve fish dinner was at the home of the patriarch or matriarch. Every child and grandchild was present. The power of the Italian American Christmas Eve dinner overwhelmed all other cultural influences. While the fish dinner may have been rooted in Italy it spread its branches to include and embrace not only those non-Italians who had married into the family but all those of other ethnic backgrounds who were friends beyond the family. Everyone with any association to the family was invited to the Christmas Eve fish dinner.
While all other holiday dinners gathered the family while there was still light in the sky, Christmas Eve Fish Dinner began sometime after sunset. It was and is, the only festive dinner in the Italian American tradition that is shared in darkness. All other holidays in the Italian American tradition are celebrated at the table sometime shortly after noon. Christmas Eve Fish Dinner always began sometime after six in the evening.
Christmas Eve Fish Dinner differs from all other dinners by its lack of structure. Other dinners, whether Sunday Gravy or Easter Sunday follow a certain formality. For other dinners there is always a soup course, an antipasto, the pasta, the main course and then the dessert. The Christmas Eve Fish Dinner was quite different. The Christmas Eve Fish Dinner had courses, but the courses were not single dishes. For the Christmas Eve fish dinner each course was composed of several offerings. And the whole dinner was preceded by a cold table of finger foods that allowed mothers, fathers, aunts, uncles, cousins, nieces and nephews to chatter for an hour or so before dinner began. The finger foods were set on small tables in the living room. The platters included olives, slices of celery and broccoli, and a dish of crackers. There were also plates of cooked shrimp with sides of shrimp cocktail sauce. The olives were from cans and the children liked to slide the pit wholes over their fingers as they chomped on the olives. I would guess that the shrimp and the horseradish based cocktail sauce was an influence from the fashionable restaurants of the time.
After at least an hour of nibbling on the side platters the dinner bell called us to the tables. Yes, tables. In our family there were three. In our center hall style house, the dining room table was turned towards the center hall. A second and third table were butted up to the main table. The three tables continued through the center hall into the living room. Seating was determined by age. The oldest sat in the dining room section; the younger the child the closer to the living room.
There was no soup on Christmas Eve. When we sat at the table we first saw a small bowl of whiting salad with lemon and a serving of "scungilli," conch. When I was small there was a cold baccalà salad with tomato. These cold fish salads were followed by the pasta. Of course, we never heard or used the word "pasta." For us the "pasta" dish was one of three possibilities. It changed from year to year. It could be either "Clams and Spaghetti," "Mussels and Spaghetti," or "Squid and Spaghetti." The spaghetti were always the very thin "angel hair" ("capellini.")
The next course is always a serving of several varieties of fried fish. My Irish background mother prepared several fish offerings in different ways. There are three central dishes. First, she made a tray of plain American fish sticks for the children and for those at the table of a less than Italian heritage. Then, as a middle ground, my mother makes the most exquisite crab cakes that would appeal to Italian traditionalists as much as to the non- Italian in-laws. For the old timers there is always the most wonderful finger food, fried smelts with lemon. There are also fried scallops, fried shrimp, fried calamari and fried oysters.
Following the fried dishes, the table is covered with several trays of broiled scallop, shrimp and clams. Then comes the main fish platter. This platter has no Italian precedent that I know of. My mother introduced this dish about thirty years ago: stuffed orange roughy papillote. The orange roughy papillote is made by splitting the fish into two pieces and filling with a layer of spinach with tomato, garlic and olive oil. The fish is wrapped in parchment and baked.
After a rest and an interlude of conversation the Christmas Eve Fish dinner is crowned by the dish everyone waits for, my mother's tray of Christmas cookies. We began at five in the evening. After the cookies it is after 11. The culmination of the Christmas Eve Fish Dinner is Midnight Mass. Following Christmas Midnight Mass the family came home to a wonderful breakfast of eggs and bacon and, in Philadelphia, of scrapple. The special delight of the breakfast was the Christmas Bread, a wonderful brioche-like pastry shaped in a ring and decorated with multi-colored sprinkles. But Christmas bread is another page.
by TONY D MORINELLI
http://EzineArticles.com/?expert=Tony_D_Morinelli
Article Source: http://EzineArticles.com/7394063
Article Source: http://EzineArticles.com/7394063
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