SUNDAY SAUCE

Showing posts with label Frank Sinatra Has A COLD. Show all posts

Thursday, September 12, 2013

FRANK SINATRA HAS A COLD

by GAY TALESE

Posted by xpicassox at 9:53 AM No comments:

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Labels: Frank Sinatra Has A COLD, Sinatra, SUNDAY SAUCE alla SINATRA

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HOTELS WORLDWIDE

PARIS - NEW YORK - ROME -VENICE - POSITANO - LA

Author Daniel Bellino Zwicke in ROME

DanielBellinoZwicke.com

POSITANO The AMALFI COAST

COOKBOOK / TRAVEL GUIDE

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GRANDMA BELLINO'S ITALIAN COOKBOOK

RECIPES FROM MY SICILIAN GRANDMOTHER

SEGRETO ITALIANO - SECRET ITALIAN RECIPES

With a RECIPE FOR GINO'S SALSA SEGRETE

"La TAVOLA" BEST SUMMER READ 2012

READ MORE On SUNDAY SAUCE, FEAST of The 7 FISH and The NEW YORK ITALIAN-AMERICAN EXPERIENCE

NEGRONI

A PROPER NEGRONI COCKTAIL

THE 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

The MAKINGS of A NEGRONI

CLEMENZA'S SUNDAY SAUCE COOKBOOK "Recipes" ONLY .99 CENTS For a LIMITED TIME ONLY

DEAN MARTIN COOKS SPAGHETTI With JOHN WAYNE

Birth NAME .. DINO PAUL CROCETTI

GREAT GIFTS For DEAR OL DAD

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SUNDAY SAUCE

alla CLEMENZA

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PASTA FAZOOL

aka PASTA FAGOLI

PASTA FAZOOL

PASTA FAZOOL ...OTHERWISE KNOWN as PASTA FAGOLI

Ingredients

1 lb Dried Cannellini Beans soak overnight in water

3 oz. Diced Pancetta (may be omitted)

6 cloves Garlic peeled and chopped

6 tablespoons Olive Oil

1 Carrot, chopped

1 medium Onion, peeld and chopped fine

2 Stalks Celery, chopped fine

15 oz. can chopped Tomatoes

1 quart Chicken Stock

1 1/2 quarts water

1 lb. Italian Ditalini Pasta

1 sprig Fresh Sage

1) Drain Beans and wash in water.

2) Saute Pancetta in a large pot that is big enough to hold all

ingredients when added. Saute for 4 minutes over low heat

then drain off half the fat rendered from Pancetta.

3) Add next 5 ingredients and saute over low heat for 6 mins.

4) Add tomatoes, saute for 6 minutes.

5) Add chicken broth, water, Beans, and Sage.

6) Cook at a low simmer for about 1 hour until Beans are

cooked but still have a slight bite to them.

Daniel Bellino Zwicke

CLEMENZA'S MEATBALL SUNDAY SAUCE

Recipe Limoncello Caprese from CAPRI Italy

Bottles of Homemade LIMONCELLO

My PAL Vincenzo Manzo at His Lemon Farm VILLA MARIA

MINORI , ITALY

On The AMALFI COAST

RECIPE : AMALFI COAST LIMONCELLO

INGREDIENTS :

zest of 6 or 7 large organic lemons
1 litre or quart of pure grain alcohol or vodka
5 cups (1250 ml) water
3 cups (700 gr) sugar

Preparation : Peel the zest from the lemons with a vegtable peeler and place them into a large glass jar. Try to avoid the bitter white pith of the lemon skin, under the yellow zest. Add the alcohol to the jar with the lemon zest. Cover the glass jar with plastic wrap and store it in a cool place for 7 days On the sixth day: Boil the water and add the sugar to the boiling water. Stir the sugar until it is fully dissolved in the water. Set the sugar syrup aside to let it cool over night. On the seventh day: Strain the lemons peels from the alcohol and discard the peels. Pour the sugar syrup into the glass jar with the alcohol and stir well. Serve chilled, from the refrigerator or freezer.