Al Pacino Spaghetti Reccipe

AL PACINO

and AGLIO OLIO

"SPAGHETTI THAT IS" !!!

.

.

SPAGHETTI AGLIO OLIO

alla AL

AL PACINO & AGLIO OLIO

.

Al Pacino and Aglio Olio you ask? What about it? Well it’s just that Spaghetti Aglio Olio always reminds me of that great fellow New Yorker Sicilian American, the one-and-only Al Pacino from da Bronx. It’s not a big deal, just a wonderful little memory for me. When I was the Wine Director at the famed Barbetta Restorante on Restaurant Row in New York’s Theater District (where Al often performs on stage), Al Pacino used to come and eat there every now and then. He never wanted anything to fancy, but something that just about all true blooded Italian-American wants, and that dish is Spaghetti Aglio Olio, plain and simple, yet it’s in our blood. That’s what Al wanted and that’s what we gave him, and Al loved it and you will too.

.

Recipe Excerpted

from

Grandma Bellino's Cookbook

 

RECIPE

Spaghetti Aglio Olio

the Way AL Likes It !!!

"Al Pacino That Is"

.

Recipe Excerpted From Daniel Bellino's Grandma Bellino's Italian Cookbook

.

Note : Note, the recipe for Spaghetti Aglio Olio as Al Pacino likes it and as it's written in Daniel Bellino's Grandma Bellino's Cookbook, encompasses Two-Recipes-In-One .. You have the Recipe for Spaghetti w/ Garlic Oil & Anchovies, and to make Spaghetti Aglio Olio the way AL Likes It, is by making this recipe, but omitting the ANchovies to end up with Spaghetti Aglio Olio, just the way the Great Al Pacino likes it. Mangia Bene!

.

INGREDIENTS :

¼ cup best quality Italian Olive Oil

6 cloves of Garlic, peeled and minced

½ teaspoon Red Pepper Flakes

6 Anchovy Filets minced fine

1 pound imported Italian Spaghetti

¼ cup Italian Parsley

Put a large pot with 4 quarts of water on the stove. Add 2 tablespoons salt and bring to the boil.

Place Olive Oil and Anchovies in a large frying pan and cook on medium heat for 2 minutes.

Add garlic and cook on medium heat for 2 minutes. Add red pepper and continue cooking on low heat until the garlic begins to turn slightly brown. Turn heat off and let rest.

Add spaghetti to the boiling salted water. Cook spaghetti according to directions on package. Two minutes before the cooking time on package start testing the doneness of the spaghetti by taking a strand out of the water and biting into it to see how far cooked it. By doing this you’ll be able to determine if it needs to cook a bit longer or if it’s ready.

Once the past is finished cooking, quickly remove it from the heat and drain into a colander, reserving about 4 tablespoons of the pasta cooking water to add to pasta sauce.

Add spaghetti back to the pot it cooked in and drizzle on a little olive oil and mix. Pour the garlic anchovy sauce and the reserved pasta water over the spaghetti with half the chopped Parsley and mix well.

Divide the spaghetti among four pasta plates or bowls. Sprinkle the top of each plate of Spaghetti with some chopped parsley and serve.

.

.

The GODFATHER

Micahel Corleone (Al Pacino), Captain McCloskey (Sterling Hayden),

and Sollozzo (Al Lettieri)

.

"GET THE VEAL. IT'S THE BEST in THE CITY"

MICHAEL NEVER ATE HIS SPAGHETTI AGLIO OLIO

BUT SOLLOZZO GOT HIS

.

MICHAEL GETS HIS REVENGE

GET THIS RECIPE AND MUCH MORE

in

GRANDMA BELLINO'S ITALIAN COOKBOOK

RECIPES FROM MY SICILIAN GRANDMOTHER

by Daniel Bellino "Z"

 .

..

.

ONE LAST PICTURE of AL

Al Pacino

as 

Bobby Deerfield

1977

HE'S a HANDSOME FRIGGIN DEVIL

ISN'T HE ???

ALSO by DANIEL

His # BEST SELLING

SUNDAY SAUCE

.

.

.

 

GNOCHHI POMODORO

 

Notice AL PACINO on COVER

 

of Daniel Bellino Z's SUNDAY SAUCE

 

WHEN ITALIAN-AMERICANS COOK

 

 

Author Daniel Bellino "Z"

 

MAKING SAUCE

 

 

aka GRAVY

 

Secret Italian Spaghetti Sauce

SECRET SAUCE

“SEGRETO”

    Tagliolini with Salsa Segreto. Secret Sauce? Shhhh!!! We lost our beloved Old-School Italian Red-Sauce Joint Gino’s of Lexington Avenue a couple years back. Gino’s opened in 1945 by Neapolitan Immigrant Gino Circicello, was a Gem of a Restaurant loved by its many loyal customers who kept the place packed and vibrant night-after-night, year-after-year. The place was perfect; Great Food and good wine at reasonable prices coupled with excellent service by friendly attentive waiters inside a homey comfy dining-room that everyone loved, from its cozy little Bar at the front of the restaurant, its Phone Booth (one of the last surviving in New York), and the famed Scalamandre Zebra Wallpaper that is as much a part of Gino’s as the tenured old waiters, the Phone Booth, and the popular Chicken Parmigiano.

    Among all the tasty pasta dishes, the Pasta with Salsa Segreta, (Segreto) “The Secret Sauce,” was a perennial favorite at Gino’s. All of Gino’s legendary clientele loved it. Some of the clients just happened to be, people like; Frank Sinatra, Tony Bennett, and Joe DiMaggio, to name a few of a large string of luminaries to grace Gino’s over the years. Gino’s had many wonderful dishes that were soul satisfy, unpretentious, and tasty as heck. They were all the usual suspects of Italian Red-Sauce Joints everywhere; from Baked Clams Areganata, to Shrimp Cocktail, to Spaghetti With Clam Sauce, Lasagna, the famed Veal Pamigiano, “the entire menu.”     I used to go to Gino’s with my cousin Joe quite a bit. My sister Barbara came a couple times, as did my brother Michael. But it was usually me and Cousin Joe, and if anyone else was tagging along as well. Now I love my pasta as all good Italian-Americans do, but my cousin Joe? He had me beat. The guy loves his pasta, and wanted it practically every day. I believe we tried the Salsa Segreta (Secret Sauce) on our first trip there. I think with Tagliolini, but you can have it with Spaghetti, Rigatoni or whichever pasta you like. Well we loved it from the very first, and would get it every time we went. Often we’d get Baked Clams and Shrimp Cocktail to start, followed by a Half Portion each of Tagliolini with Salsa Segreto, and as our main we might split a Veal Milanese with a “Nice Bottle of Chianti.” We’d finish the meal with Espresso and a couple of Desserts, maybe a Tiramisu and a Chocolate Tartufo.

 

    So the Secret Sauce, what’s in it, you want to know? Yes I identified the Secret ingredients one day, I made it, and it tastes exactly the same, and that’s as tasty as can possibly be, a 10 out of 10, you can’t get any better. It’s quite simple and you’d be amazed, but that’s the essence of all Italian Cooking, simply tasty. The Secret of The Secret Sauce is, “I shouldn’t tell you but I will.” I should be charging you $100 just for this one recipe but I won’t. “I hope you know what a bargain you people are all getting; my Sunday Sauce, Clemenza’s Sunday Sauce, my Lentil Soup recipe, Marinara Sauce, my famed Bolognese and more. I’m getting robbed here!” But here you go, The Secret-Ingredients in the Secret Sauce from the former Gino’s Restaurant on Lexington Avenue across from Bloomingdales are  _ _ _ _ _ _ _  and  _ _ _ _ _ _ _ _  added to a simple tomato sauce. That’s it! Basta ! The Cat is out of the Bag. Enjoy! Are you Happy? “You better be!”

 

 

 

 

Excerpted from SUNDAY SAUCE by Daniel Bellino-Zwicke

 

The RECIPE and "SECRET INGREDIENTS" 

For SALSA SEGRETA "GINO'S SECRET SAUCE are in SUNDAY SAUCE 

by Daniel Bellino-Zwicke

 

 

 

CLICK HERE !

The FORMER GINO'S

On Lexington Avenue, New York, NY

NOW SADLY CLOSED

 

 

 

The Recipe for The SALSA SEGRETA LIVES ON

In

SUNDAY SAUCE

Kindle Edition

CLICK HERE !

 .

.

GINO'S Was A FAVORITE 

of

FRANK SINATRA 

.

.

 

Eating Dom DeMarco 's PIZZA at DiFar Pizza is a Religous Experience

"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

Eat Like Frank Sinatra

Frank Sinatra & Ava Gardner  .... "Mangia Bene"

Wanna Eat like the late great Frank Sinatra? Who wouldn't? Frank was Sicilian-American and ate Sicilian food, but even more so he loved classic Italian-American Neapolitan Cusisine, with dishes like Clams Posillipo, Spaghetti Marinara, Eggplant Parmigiano, and Veal Milanese were Frank's favorite dishes, and his favorite restauarnt to eat these dishes at was the great Old-School Italian Red-Sauce Joint on West 56th Street in New York called Patsy's .. Yes it was Frank's favorite, and when in New York Frank also liked to go to The 21 Club, PJ Clarke's, Gilly's, and Gino's on Lexington Avenue ...

.

Patsy's  ... 56th Street

FRANK SINATRA'S Favorite Restaurant

.

One of FRANK'S Favorites

CLAMS POSILLPO

.

FRANK Loved VEAL MILANESE

Pounded Extra Thin

RECIPES in SUNDAY SAUCE by Sicilian-American Author Daniel Bellino

.

Two of Frank's Favorites

Together on One Plate

EGGPLANT PARMIGIANO & Spaghetti Marinara

.

.

GNOCCHI POMODORO

.

.

Charle's "Lucky" Lucciano

Was From Lercara Friddi Sicily

The Same Town as Sinatra's Father Anthony Martino

.

FRANK Pours DEAN

a Shot of JACK DANIELS

Another of FRANK'S Favorites !!!

Sammy Davis Jr. Looks On

.

.

Another of Frank's Favorites

PJ Clarke's  .. 3rd Avenue .. NEW YORK, NY

Where Frank Downed Many a JACK DANIELS

.

FRANK Eating a Scrambled Egg & Bacon Sandwich

Yes Another Favorite

LEARN HOW TO MAKES SINATRA SAUCE

In Daniel Bellino's SUNDAY SAUCE

Recipe in SUNDAY SAUCE

When Italian-Americans Cook

.

.

COOKING ITALIAN

GREATEST HITS COOKBOOK

by Daniel Bellino Z

.

.

.

Villa Maria Lemon Grove in Minori on The Amalfi Coast

My Daily Breakfast

Villa Maria Agroturismo is a beautiful Lemon Grove Farm in Minori Italy on the Amalfi Coast south of Positano and the town of Amalfi .. The owners Vincenzo and his wif Maria turned there lovely little farm in to an Agroturismo an 2000 .. An Agroturismo is a farm or vineyard in Italy where you stay on the property and have wonderful meals made from the products of the farm .. Villa Maria is primarily a Lemon Farm, but Vincenzo has Olive Trees (Olive Oil), Fruit Trees (Peaches, Pears, Apples), and Grapevines of which Vincenzo makes his own tasty white and red wine .. Yes he makes his own Olive Oil, Salami & Prosciutto from the pigs he keeps, as well as Eggs and Chicken from his poultry. So Vincenzo tends to the farm and makes Olive Oil, Wine, Salami, Fruit Preserves, and his own Lemoncello. Vincenzo's wife Mari does the cooking with her sister fro the most amazing Breakfast you've ever had in your life and fabulosu 4 Coruse Dinners every evening on the terrace. Villa Maria is a very special place that everyone who makes it there falls in love with the place, with Maria & Vincenzo as well.

Antipasto Misti

My Lunch

Pacceri al Vongole

Me & My Buddy Vincenzo - Villa Maria

Maria in The KITCHEN  .. Villa Maria

View of Minori from Villa Maria

Minori e Mare

VINCENZO MANZO

The Man Behind VILLA MARIA

AMALFI

Villa Maria Terrazzo at Sunset

Sophia Loreen with PIZZA

COOKING on THE AMALFI COAST

.

.

.

.

.

.

.

Pasta Cucuzza "Gagootz"

 Growing Cucuzza in your backyard .. 

An Italian-American time-honored Tradition ..

  PASTA con CUCUZZA    


Pasta & Gagootz !!!   Pasta & Gagootz is a long time favorite with the Bellino Family. Cucuzza, a.k.a. Gagootz is oh so Sicilian, and third only to Eggplant (Melanzane) and Artichokes, as the most popular and loved vegetable of all. Well yes there’s tomatoes and we love cauliflower quite a bit too, but Gagootz? Yes Cucuzza is the big Italian Squash eaten mainly by Italian-Americans, and mostly those of Sicilian and Neapolitan origins.  Even in the Italian-American community, still not many  know of this amazing Baseball Bat sized vegetable that most Sicilians do. So yes Cucuzza is ours, we Sicilians and other Southern Italian peoples, but not everyone you see. Hey, we love to share, but once in a while we like to keep a few things to ourselves. Doesn’t everyone? My mom used to make this often, along with Zuppa di Cucuzza from her mothers traditional recipes from Lercara Friddi. The recipe is oh so Sicilian, tasty and whimsical too. If you make it, you and your guest are sure to love it, as we Bellino’s have for more than 100 years now. Mangia Bene!    



RECIPE : PASTA GAGOOTZ

1 large Cucuzza (Italian Squash)
1 medium Onion, peeled and chopped
¼ cup Olive Oil
1/2 teaspoon Red Pepper Flakes
4 cloves Garlic, peeled and sliced
1 – 28 ounce can crushed tomatoes
1 pound Green Beans, cleaned and cut in half
¼ cup fresh Basil leaves torn in half
1/3 cup grated Pecorino Romano Cheese


Peel the Cucuzza with a vegetable peeler and scoop out an large seeds if there are any and discard. Cut the Cucuzza (Gagootz) into 1 ½” pieces.

Place Cuccuzza and olive oil in a 6-quart pot and cook on low heat for 5 minutes. 

Add onion and cook for 4 minutes more. Add garlic and cook on low flame for 2 minutes. 

Add red pepper flakes and cook 1 minute while stirring. Add tomatoes and cook for 20 minutes, stirring occasionally with a wooden spoon. While the sauce is simmering cook the green beans in a large pot of boiling salted water for 3 minutes. 

Drain the beans in a colander and put in the pot of sauce after it has been simmering for 12 minutes. Continue cooking for a total cooking time of 40-45 minutes for the sauce.

Add basil and cook two minutes. Cook pasta according to directions on package. 

When finished cooking, drain the pasta in a colander, reserving about 7 tablespoons of the pasta cooking water. Put the pasta back in the pot it cooked in. 

Drizzle on a little olive oil and mix. Add 1/3 of the sauce to the pot with the pasta and mix. Divide the pasta among four plates. Top each plate of pasta with a little more of the sauce. Give a plate to each guest, pass the grated cheese and enjoy.

 

Pasta Gagootz ... 

Excerpted form GRANDMA BELLINO'S ITALIAN COOKBOOK 

by Daniel Bellino Z

GRANDMA BELLINO'S ITALIAN COOKBOOK

RECIPES From My SICILIAN NONNA

AMAZON.com

   

  

PASTA GAGOOTZ

This and other Great Sicilian Recipe

in GRANDMA BELLIO's ITALIAN COOKBOOK

by Daniel Bellino Z

Stewed CUCUZZA

a.k.a. GAGOOTZ

SICILIAN RECIPES

SEGRETO ITALIANO

FAVORITE ITALIAN DISHES

And SECRET RCIPES

GAGOOTZ & CACUZZ

SOUPS - PASTA - MEATBALLS

And More ...

AMAZON.com

https://amzn.to/3UBjvBO

.

       
.

Julia Roberts Eating Pizza

 

JULIA ROBERTS

  "MANGIA la PIZZA" 

Julia Roberts

EATING PIZZA

at PIZZERIA Da MICHLE

NAPOLI

EAT PRAY LOVE

.

.

.

.