AL PACINO’S Favorite PASTA ! SPAGHETTI AGLIO OLIO recipe by BELLINO
“Pacino & Bellino” refers to a culinary and cultural connection centred around Italian-American traditions, specifically involving author Daniel Bellino-Zwicke (often referred to as Bellino), and actor Al Pacino.
Here are the key aspects of this Connection:
Sunday Sauce Recipe: Daniel Bellino created a “Sunday Sauce” (Italian-American gravy with sausages, meatballs, and braciole) recipe inspired by the scene in The Godfather where Clemenza teaches Michael Corleone (Al Pacino) how to make it.
“Sunday Sauce” Sneakers: Bellino created limited-edition “Sunday Sauce” sneakers inspired by this theme and his Italian cookbook.
Al Pacino’s Favorite Dish: Bellino has highlighted and written about Al Pacino’s favorite dish, which is Spaghetti Aglio e Olio (garlic and oil), a dish often cooked by Pacino’s family in the Bronx.
Culinary Collaboration/Homage: Bellino-Zwicke has written extensively about Italian-American culture, often bridging the gap between iconic figures like Frank Sinatra and Al Pacino with authentic, traditional recipes in his books and articles.
“Sunday Sauce alla Pacino”: This is a specific recipe created by Bellino-Zwicke, described as a culinary tribute to Al Pacino.
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 garlic in a large frying pan 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 pasta is finished cooking, quickly remove it from the heat and drain into a colander, reserving about 1/3 of a cup of the pasta cooking water to add to pasta sauce.
Add spaghetti back to the pot it cooked in and add the garlic olive oil sauce and the a mix well.
Add a little of the pasta cooking water if needed. Add the chopped parsley and mix.
Divide the spaghetti among four pasta plates or bowls. Sprinkle the top of each plate of Spaghetti with some chopped parsley and serve.
It all started with Pete Clemenza and The Godfather, a movie by Italian-American director Francis Ford Coppola. Yes, I guess we can say it started with Francis. It was Francis Ford Coppola who wrote the Screenplay along with the author of the Best Selling Novel – The Godfather, Mr. Mario Puzo, also an Italian-American. Coppola was the co author of The Godfather Screenplay along with Puzo. And it was Coppola who was the films director and decided what would be in the film and what wasn’t.
Coppola brilaintly sets the scene of Sonny Corleone meeting with his Capo’s and other Corleone Crime Family associates, discussing strtegies of their next moves after Virgil Sollozzo puts out a hit on Sonny’s father, Don Vito Corleone (Marlon Brand). The attempted assasination of Vito Corleone fails, and Vito Corleone is still alive, as his son Santino (Sonny) becomes the acting Boss of the Corleone Crime Family.
As Sonny and his cronies discuss what to do, sitting around eating Chinese Food, his Capo, Peter Clemenza is making a pot of Italian Sunday Sauce Gravy with Sausages & Meatballs. Sonny’s younger brother Michael (Al Pacino) is in the room as well. He gets a call from his girlfriend Dianne, who ask Michael if she loves him. Michael doesn’t say it, but Clemenza being the smart old guy that he is, knows what has been said, and says, “Why don’t you tell that nice girl you Love her. I Love you with all of my Heart. If I don’t again soon, I’ma gonna Die” Clemenza chuckles.
Clemenza continues cooking his Sauce, then says to Michael, “Come over here kid. Learn something. You never know when you’re gonna to cook for 20 guys someday? You see? You start out with a little oil. Then you fry some Garlic. Then you throw in some Tomatoes, some Tomato Paste, you fry it up. You make sure it doesn’t stick. You get it to a boil. You shove in all your Sausage, and your Meatballs. Add a little bit of wine. And a little sugar, and that’s my trick.”
Yes, Clemenza making Sunday Sauce and Meatballs was a favorite scene which just about everyone recalls and talks about, and for good reasons. It’s a great scene. But let us not forget some other scenes that included Italian food. At Connie Corleone’s Wedding, we have a Corleone associate throwing a Gabagool Sandwich to Paulie (watch the video below).
Also, let’s not forget Sonny tearing off a piece of Italian Bread, dipping it into the Sauce that Sonny’s mother has simmering on the stove. Then Sonny eats it. There are a couple scenes when the the wole Corleone Family is eating at the table. There’s the scene when Connie has cooked a meal for herself and her husband Carlo. One of Carlo’s girlfriends (Goomada) calls up asking for Carlo. Connie picks up the phone, then her and Carlo start fighting.
Another memorable scene that involved Italian Food was the meeting between Michael, Virgil Sollozzo, and Captain McCluskey at Louie’s Italian Restaurant in the Bronx. The three of them are sitting around the table when McCluskey asked Sollozzo, “How the Italian Food in this Restaurant?”
Sollozzo replies, “Get the Veal. It’s the best in the City”
Michael Corleone goes into the bathroom, and gets the gun that is planted for him inside the bathroom, above the toilet. Michael comes back out into the dining room and shoots and kills both Sollozzo and Captain McCluskey. The calmly drops the gun, and walks out of the restaurant.
In the annals of Italian Food in movies, Stanley Tucci’s Big Night is way up near the top. Some would probably put it on the top of their list. Yes when it comes to Italian Food in movies, Big Night is a heavyweight. The movie centers around two brothers from Italy, in their Italian Restaurant on the Jersey Shore, Louis Prima, and a monumental dish of Southern Italy, known as a Timpano (aka Timballo).
The brothers restaurant is not doing that well financially. The food is very good, but this is the 1950s, and the locals don’t get Chef Primo’s authentic Italian Food. When a fellow (rival) restaurant owner tells brothers Scondo (Stanley Tucci) and Primo that he knows the famous Sicilian-American singer Louis Prima, and that he is going to get him to come to the brothers restaurant, this get the ball rolling on a very special dinner hosted by the brothers, featuring Chef Primo’s wonderful food, and the centerpiece of the meal, The Timpano, a luxurious dish made of baked maccheroni, meats, sauce, and cheeses stuffed into a dough shell that’s baked in a pan called a “Timpano” by which the dish gets his name.
The movie stars Stanley Tucci as Secondo, Tony Shaloub as Primo, Secondo’s brother, Isabella Rossellini as Gabriella, with Minnie Driver, and Marc Anthony as the busboy.
The wonderful music, fine cast, and the scenes preparing the Timapno and other dishes is superb, and it’s these scenes that captivated audiences, and inspired to make their very own Big Night Style Italian Dinner Parties. The rest is history, and people still talk about Big Night, the Timpano, and wonderful Italian Dinner.
Johnny (Frank Pelligrino Sr,) & Vinny (Charlie Scorsese)
DINNER in PRISON
GOODFELLAS
There are several Italian Food scenes in Martin Scorsese’s Goodfellas, a true life story of factions of the New York Mafia members and associates, based on Nick Pellegi’s book Wiseguy. Of course the most famous food scene is when Henry (Ray Liotta) is in Prison with Vinny (Charlie Scorsese), Johnny Dio, and “Big Paulie” (Paul Sorvino). Viiny is making the Sunday Sauce Italian Gravy with Meatballs and Pork Neck, as Johnny Dio cooks up some Steaks. The scene is quite memorable, and people talk about it all the time, especially the way Paul Sorvino shaves the Garlic “Ravor Thin” with a ravor, and Big Paulie telling Vinny, “Vinny don’t put too many Onions in the Sauce.” You gotta just Love it?
The scene with Henry making Veal Scallopine and his brother stirring “The Sauce” is memorable as well.
So if you Love Movies, Italian Food, and Italian Food in movies, there’s a good chance you already know these films and the Food Scenes in them, and if you’re like me, you talk about them, and watch the movies over and over again. When you’ve got something good, you stick with it. And that’s The Godfather, Coppola and Pacino, Clemenza and his Sauce. Big Night Stanley Tucci and The Timpano, and Marty Scorsese’s Goodfellas, Robert DeNiro, The Prison Sauce, and the main character Henry Hill, and the late great Ray Liotta, who turned in such a great performance, he was even better than DeNiro. “Yes he was.”
Watch the movies, enjoy, make a Sunday Sauce, and listen to Sinatra. What’s better than that?
“But Author DANIEL BELLINO ZWICKE Discovered it 20 YEARS Before TUCCI”
Daniel Bellino Zwicke discovered all ARCO in 1995. He read an article in the New York Times
about the Wine Bars (Bacari) and Cichetti of Venice, and was inspired. He wanted to open one
in NEW YORK. So Daniel booked a flight to VENICE, flew over, and over a 9 period he Explored the WINE BARS of VENICE. Just before people started getting on the Internet, and 20 Years before INSTAGRAM which informed the World of Bacari, Venetian Wine Bars and CICCHETTI, some 20 years after Daniel Bellin Z, who opened America’s 1st Ever VENETIAN WINE BAR “BAR ICHETTI” in NEW YORK’S Greenwich Village, where Danie was Bar Cichetti’s CHEF< Wine Director and Managing Partner. The rest is History. And don’t forget BELLINO Beat TUCCI, as far as Informing the people of the World of the existence of all ARCO and their wonderful Cichetti.
“BASTA” !!!
Note : There is no one correct spelling for Cichetti, which even in VENICE you will see it written several different was, including : CICHETTI, Cicchetti, and Cicheti.
all’ ARCO
“WHERE BELLINO Beat TUCCI”
VENETIAN CICCHETTI
STANLEY TUCCI’S FAVORITE
“But Author DANIEL BELLINO ZWICKE Discovered it 20 YEARS Before TUCCI”
Daniel Bellino Zwicke discovered all ARCO in 1995. He read an article in the New York Times about the Wine Bars (Bacari) and Cichetti of Venice, and was inspired. He wanted to open one in NEW YORK.
So Daniel booked a flight to VENICE, flew over, and over a 9 period he Explored the WINE BARS of VENICE. Just before people started getting on the Internet, and 20 Years before INSTAGRAM which informed the World of Bacari, Venetian Wine Bars and CICCHETTI, some 20 years after Daniel Bellin Z, who opened America’s 1st Ever VENETIAN WINE BAR “BAR ICHETTI” in NEW YORK’S Greenwich Village, where Daniel was Bar Cichetti’s CHEF – Wine Director and Managing Partner. The rest is History. And don’t forget BELLINO Beat TUCCI, as far as Informing the people of the World of the existence of all ARCO and their wonderful Cichetti.
“BASTA” !!!
Note : There is no one correct spelling for Cichetti, which even in VENICE you will see it written several different was, including : CICHETTI, Cicchetti, and Cicheti.
Carbonara is a classic Italian pasta dish from Rome, Italy. It is known for its creamy sauce made from eggs, Pecorino Romano Cheese, cured pork (Guanciale or Pancetta) Black Pepper. “No Cream” !!! The sauce’s silky texture is achieved by tossing hot pasta with the egg mixture and starchy pasta water off the heat, which gently cooks the eggs without scrambling them.
Pasta Carbonara’s origins are strongly linked to American soldiers in Rome during World War II, who introduced bacon and powdered eggs, prompting Italian cooks to create a pasta dish with these ingredients and local cheese and black pepper for a hearty meal, evolving from a “breakfast spaghetti” request into the iconic dish known today. Italian cook Renato Gualandi is sometimes credited with creating an early version using these rationed items for U.S. officers in 1944, although the dish’s exact inventor remains debated.
The WWII Connection
American Rations: U.S. troops brought bacon, cheese, and powdered eggs, which were a novelty and comfort to them.
Italian Adaptation: Local Italian cooks combined these ingredients with pasta, creating a version of bacon and eggs on spaghetti, sometimes called “spaghetti breakfast”.
Key Ingredients: This fusion led to the creamy sauce of eggs, cheese (like Pecorino Romano), cured pork (substituted for bacon), and black pepper (resembling charcoal dust).
Evolution to Modern Carbonara
After the war, as local ingredients became more available, the recipe was refined using fresh eggs and guanciale (cured pork jowl), becoming the beloved Roman dish we know today.
While some debate its American influence, most food historians agree the dish emerged in post-WWII Rome, a testament to an Italian-American culinary exchange
12 ounces imported Italian Spaghetti, 4 Egg Yolks, 1 cup grated Pecorino Cheese, Black Pepper
The key to Carbonara is the emulsion—creating a creamy sauce using the heat of the pasta rather than direct stovetop heat, which would scramble the eggs.
Prep the Meat: Sauté cubed guanciale or pancetta in a skillet until the fat renders and the meat is crispy.
Whisk the Sauce: In a separate bowl, whisk together the eggs, grated cheese, and plenty of black pepper.
Cook Pasta: Boil spaghetti in salted water until just al dente. Reserve a cup of the starchy pasta water before draining.
Combine: Toss the hot pasta into the skillet with the pork and rendered fat.
Emulsify: Remove the pan from the heat. Quickly stir in the egg and cheese mixture, adding small splashes of reserved pasta water as needed. The residual heat will cook the eggs into a smooth, glossy sauce.
The Feast of The 7 Fish, a popular cookbook celebrating the Italian-American Christmas Eve tradition. The book features recipes, stories, and instructions for preparing the multi-course seafood meal, often called La Vigilia.
About Daniel Bellino-Zwicke:
He is a long-time Italian food and wine professional from New York.
He has worked as a chef, wine director, and managing partner at various restaurants, including
Bar Cichetti
, which he founded
.
Bellino-Zwicke has authored several best-selling Italian cookbooks, including Sunday Sauce, Ragu Bolognese Cookbook, and Positano The Amalfi Coast Cookbook.
He often writes about Italian-American cuisine and culture, incorporating personal stories and travel experiences.
About the book, The Feast of The 7 Fish:
The book serves as both a cookbook and a cultural guide to the traditional meal.
It provides historical context for the Southern Italian and Italian-American Christmas Eve feast.
The recipes include traditional dishes such as Baked Clams Oreganta, Seafood Salad, Linguine with Clam Sauce, and Mussels Marinara.
The book aims to preserve and share the family tradition, which has often been passed down orally through generations.
The tradition of the Feast of the Seven Fishes:
Origin: It is an Italian-American tradition that evolved from the Catholic practice of abstaining from meat on the eve of holy days. While fish-centric meals are common in Southern Italy, the specific “seven fishes” tradition is largely an American development.
Symbolism: The number seven can symbolize various things, including the seven sacraments of the Catholic Church, the seven hills of Rome, or the seven days of creation.
The meal: It is a multi-course dinner featuring a variety of seafood, which can include baccalà (salt cod), calamari, clams, mussels, and eel. The specific dishes often vary by region and family tradition.
Italian Food & Travels “Rome Venice Pizza Pasta &? Travel and Eat throughout Italy, with Bestselling Italian Cookbook / Travel Writer – Daniel Bellino Zwicke. Take a journey with Daniel on his many journeys in Italy, from Rome, Venice, Verona, Florence, Naples, Capri, Positano, The Amalfi Coast, Sicily, Puglia and more. Daniel Bellino has 40 years experience, spending time in Italy, eating, drinking wonderful Italian Wine, living among the locals, gathering a brigade of stories and tasty Italian recipes from every region of Italy. Daniel has a great perspective of Italian Food knowledge, of Italy, and how to travel in this the most beloved travel destination in all the World, from the Ancient Roman ruins of Rome, to the singular uniqueness of Venice, to Sicily and it’s people, food, Roman & Greeks ruins, and some of the most beautiful churches in all the World. Daniel weaves wonderful stories of Italian adventures, with many tasty recipes to accompany the stories, Travel Info, and knowledge of Italy, its sights, peoples, landscape, and it’s food, the most beloved cuisine in all the World.
Included are Recipes for 40 of Italy’s most beloved dishes, and a few extra surprises. Italy’s most loved Pasta Dishes, Ragu Bolognese, Porchetta, Wild Boar Ragu, Amalfitana Lemon Cake, how to make Limoncello, Ragu Napoletana, Pesto Genovese, Caponata, Lasagna, Spaghetti Vongoles, Pasta Nerano, and much more. You’ll Love these amazing recipes.
Special Section : Anthony Bourdain’s Italy. Follow Tony’s footsteps, and relive his most memorable Italian meals – Rome, Venice, Sicily, Sardinia, Puglia, Venice, Tuscany and more.
TRAVEL INFO
40 of ITALY’S Most Loved RECIPES
ULTIMATE TRAVEL TIPS
Stories of ITALY – The Food, People, & Places
SPECIAL – BOURDAIN in ITALY
Daniel created and runs the Highly Successful Italian Instagram page @NewYork.Italian – which as of the publication of this book, has more than 500,000 loyal Followers. The page pertains to all things ITALIAN, both in New York – America, and ITALY – Italian Food & Wine, Recipes, music, movies, Italian Travel, Italian-American Culture, and of Italy, Pizza, Pasta, cooking, books, and anything related to Italy and Italian Americans.
a combined cookbook and travel guide that focuses on specific Italian regions and cities, including Naples, Rome, Venice, and the Amalfi Coast. It integrates personal travel anecdotes, practical advice for travelers, and authentic recipes.
Overview of the Book
This resource is designed for individuals planning a trip to Italy, as well as those who wish to experience Italian cuisine and culture at home. Daniel Bellino Zwicke, a best-selling Italian cookbook author who has traveled extensively in Italy since the 1980s, uses his deep knowledge to provide a cultural companion rather than a typical guidebook.
Key features include:
Regional Focus: The book covers culinary and travel information for areas like Rome, Venice, Positano, Capri, and the Amalfi Coast.
Recipes: It features recipes for popular dishes from these regions, such as Insalata di Polpo, Arancini, Eggplant Parmigiano, Polpette (meatballs), and Spaghetti Vongole.
Personal Stories: The narrative is enriched with the author’s personal experiences, recommendations for local spots (like bacari in Venice), and insights into the local food culture.
Practical Information: It provides travel tips and information, helping readers navigate specific locations and find authentic experiences.
Where to Find It
The book is available in both paperback and Kindle formats. You can purchase it or view snippets on the following platforms:
Italian Food & Travels “Rome Venice Pizza Pasta &? Travel and Eat throughout Italy, with Bestselling Italian Cookbook / Travel Writer – Daniel Bellino Zwicke. Take a journey with Daniel on his many journeys in Italy, from Rome, Venice, Verona, Florence, Naples, Capri, Positano, The Amalfi Coast, Sicily, Puglia and more. Daniel Bellino has 40 years experience, spending time in Italy, eating, drinking wonderful Italian Wine, living among the locals, gathering a brigade of stories and tasty Italian recipes from every region of Italy. Daniel has a great perspective of Italian Food knowledge, of Italy, and how to travel in this the most beloved travel destination in all the World, from the Ancient Roman ruins of Rome, to the singular uniqueness of Venice, to Sicily and it’s people, food, Roman & Greeks ruins, and some of the most beautiful churches in all the World. Daniel weaves wonderful stories of Italian adventures, with many tasty recipes to accompany the stories, Travel Info, and knowledge of Italy, its sights, peoples, landscape, and it’s food, the most beloved cuisine in all the World.
Included are Recipes for 40 of Italy’s most beloved dishes, and a few extra surprises. Italy’s most loved Pasta Dishes, Ragu Bolognese, Porchetta, Wild Boar Ragu, Amalfitana Lemon Cake, how to make Limoncello, Ragu Napoletana, Pesto Genovese, Caponata, Lasagna, Spaghetti Vongoles, Pasta Nerano, and much more. You’ll Love these amazing recipes.
Special Section : Anthony Bourdain’s Italy. Follow Tony’s footsteps, and relive his most memorable Italian meals – Rome, Venice, Sicily, Sardinia, Puglia, Venice, Tuscany and more.
TRAVEL INFO
40 of ITALY’S Most Loved RECIPES
ULTIMATE TRAVEL TIPS
Stories of ITALY – The Food, People, & Places
SPECIAL – BOURDAIN in ITALY
On the Author – DANIEL BELLINO ZWICKE is the BESTSELLING author of a number of ITALIAN COOKBOOKS – including : SUNDAY SAUCE, Grandma Bellino’s Cookbook, POSITANO The AMALFI COAST Travel Guide – Cookbook, The Feast of The 7 Fish “ITALIAN CHRISTMAS” – La TAVOLA – Sinatra Sauce aka The SINATRA COOKBOOK, & Segreto Italiano.
Daniel lives and Writes in New York’s Greenwich Village, and is currently working on several projects, including a book on Chianti, and the Food & Wine of Chianti Classico.
Daniel created and runs the Highly Successful Italian Instagram page @NewYork.Italian – which as of the publication of this book, has more than 500,000 loyal Followers. The page pertains to all things ITALIAN, both in New York – America, and ITALY – Italian Food & Wine, Recipes, music, movies, Italian Travel, Italian-American Culture, and of Italy, Pizza, Pasta, cooking, books, and anything related to Italy and Italian Americans.
in “ITALIAN FOOD & TRAVE” by Daniel Bellino Zwicke
ITALIAN FOOD & TRAVEL
With Special Section – BOURDAIN in ITALY
Daniel Bellino Zwicke has recently published a travel guide and cookbook titled
Italian Food & Travel – Rome Venice Pizza Pasta & ?. The book is available for purchase on Amazon.com.
The book features numerous Italian recipes and a special section dedicated to Anthony Bourdain’s favorite Italian meals, guiding readers to the locations he visited in Rome, Venice, Sicily, Sardinia, Puglia, and Tuscany. It combines elements of a travel guide and a cookbook, building on his previous works in the Italian food and travel genre.
Bellino Zwicke is also the author of several other Italian cookbooks and travel guides, including:
Sunday Sauce
Positano The Amalfi Coast Travel Guide – Cookbook
The Feast of The 7 Fish “ITALIAN CHRISTMAS”
La Tavola
Segreto Italiano
He also runs a successful Italian-themed Instagram page, @NewYork.Italian, which focuses on Italian food, wine, travel, and culture.
A welcoming atmosphere, a team of true Neapolitans and all the warmth that distinguishes our city: Pizzeria Gorizia 1916, a reference point in the Neapolitan gastronomic scene, has been making pizzas for over a century.
Today as a hundred years ago: both our pizzas and our dishes come from ancient traditional recipes, handed down from generation to generation, and prefer carefully selected local products of excellence.
Don’t miss the 1916 pizza: ricotta, mozzarella, courgette flowers, artichokes, salami and provolone del monaco, a tribute to the iconic ingredients of our restaurant.
OUR HISTORY
It is May 10, 1916 when, in a Vomero which is still an expanse of land planted with broccoli, a very young Salvatore Grasso opens for the first time the doors of a business that, over the years, will become an institution in the pizza scene. Neapolitan.
As soon as he returned from the front, Salvatore, who before leaving was already an acclaimed pizza maker at the Mattozzi pizzeria, decided to set up his own business with his wife Anna in a neighborhood that would soon experience a huge expansion, the Vomero. He then took over an old restaurant, called it “Gorizia” in honor of his fellow soldiers who in those days entered the city of Gorizia, and for 9 years it remained the only restaurant business in the area. Salvatore’s cuisine and his pizza delight from the humblest palates to the noblest: princes and dukes, in love with the climate and tranquility of the hill, begin to build their own residences in Vomero and become a permanent presence at Pizzeria Gorizia. Similarly, the workers who flock to the neighborhood and have a short lunch break,
The years pass and the gastronomic offer of Neapolitan delights that goes alongside pizza, thanks also to the intervention of the Duke Pironti, owner of the property who provides Salvatore with a series of tips and also an expert cook, becomes increasingly sought after.
Di Salvatore in Salvatore, the Gorizia pizzeria has reached its 105th birthday today, and has seen illustrious characters succeed each other at its tables, from Totò to De Filippo, up to Luciano De Crescenzo who, as a very young man, had obtained his own right here first job as a waiter.
Today the Pizzeria Gorizia 1916 is proud to offer a pizza prepared according to the most ancient tradition and seasoned with products of unparalleled quality that Salvatore sr (current president of UPSN “Le Centenarie”) and Salvatore jr enjoy discovering among the small artisan excellences that the Italian territory has to offer. A lot of passion, constant updating and a continuous search for the best ingredients, have also made the traditional gastronomic offer that goes alongside the ever richer and tastier pizza, to the point of giving the Pizzeria Gorizia 1916 the honor of becoming Krug Ambassade.
A warm welcome, an excellent pizza and a nice glass of champagne: crossing the threshold of the Pizzeria Gorizia 1916 means treating yourself to an unforgettable experience.
This is a great little antipasto item they make in Naples, and places along the Amalfi Coast. It’s an excellent dish to serve, preceding a fish, meat, or pasta course of any type, especially pasta with mussels or Spaghetti Vongole. This makes a great buffet or picnic lunch item with frittata, salumi, cheese, and fruit to go along in your picnic basket. As we’ve said, one of these timballo makes a wonderful antipasto, or you can serve two or three on a plate for a nice hearty main-course.
I also suggest, if you like, double the size of the meatball recipe below, to make a larger batch, if you want some leftover meatballs to make Meatball Sandwiches the next day, or serve one timballo on a plate with 3 or 4 meatballs for another great alternative main-course dish.
INGREDIENTS :
1 pound Arborio Rice
1 small Onion, peeled and diced fine
3/4 cup Parmigiano Reggiano, grated
4 tablespoons Olive Oil
1 cup Tomato Sauce
1/2 teaspoon Salt
MEATBALLS INGREDIENTS:
12 ounces ground Bee1 large Egg
1/2 teaspoon each of Salt & Black Black Pepper
1/2 cup Breadcrumbs mixed with 1/4 cup Milk
1/4 cup Parmigiano Reggiano, grated
1/4 cup Italian Parsley, chopped fine
Vegetable Oil for Frying Meatballs
1/4 cup Flour
NOTE : Bake these Timballi in a standard Muffin Pan, or individual molds if you have them. Grease your muffin pan (or molds) with softened butter.
FILLING INGREDIENTS :
1/2 cup Parmigiano Reggiano, grated
1/2 cup Provolone or Caciocavallo Cheese
1/c cup Boiled Ham, diced
MEATBALLS PREPARATION
In a large mixing bowl, add the ground Beef, Salt & Black Pepper, grated Parmigiano, chopped Parlsey, breadcrumbs, and Egg, mix until well incorporated.
Shape the beef mixture into small meatballs, a bit smaller than a Walnut and place on a dry sheet pan. Once all the meat has been formed into small meatballs, take each meatball and dredge in the flour to coat lightly. Shake off excess flour and place the meatball back on the pan. Repeat until all the meatballs have been coated with the flour.
Pour the vegetable oil into a non-stick pan, and heat over high heat until the oil is at frying temp. Cook the meatballs in two batches over medium-high heat. Brown meatballs on all sides, then place on pan with paper towels to absorb the excess oil.
Set meatballs aside to cool.
Rice Preparation :
Fill a large pot with the Olive Oil and chopped Onion and cook on medium heat for 4 minutes. Add rice and 1/2 teaspoon Salt and cook for 2 minutes on low heat. Add 2 quarts of water and bring to the boil. Cook the rice at a medium simmer for 12 minutes. Drain rice in a wire strainer or colander.
Let the rice cool for 5 minutes. Add 2 tablespoons of butter and 1/2 teaspoon of White Pepper to the rice and mix. Add 3/4 cup grated Parmigiano to rice and mix. Add 1 cup Tomato Sauce to rice and mix.
Meanwhile butter the molds and set aside.
Form a layer of rice at the base and in the edges and press with the back of the spoon, place the ham in the center, the Provolone and a Meatball, a little tomato sauce and a bit of Parmesan, cover with rice.
Bake in a preheated oven at 325 degrees for 18 minutes.
As the timballi are baking, heat remaining tomato sauce.
Remove from the oven to cool for 5 minutes, gently flip on a plate.
Place a little tomato sauce on a plate, place one Timballo on top of sauce, then garnish with a nice Basil Flower for each. Serve your guests.
This Recipe has been Excerpted from Daniel Bellino Zwicke’s new forthcoming book (February 2021) POSITANO The AMALFI COST COOKBOOK – Travel Guide
Minestrone may very well be the most popular of all Italian soups. It was first created as a way of using leftover vegetables from the previous night’s dinner, so as not to let those vegetables or anything go to waste. Minestrone can be made from any variety of vegetables, most popular are: onions, potatoes, carrots, zucchini, tomatoes, and peas. Add a little salt, pepper, olive oil, and garlic, cook and right there you have the basic Minestrone Soup. The main thing that makes Minestrone Genovese different from this or other basic Minestrone soups, is the addition when serving the Minestrone, adding a dollop of freshly made Basil Pesto, Genoa’s most famous food item of all, that just about everybody loves.
MINESTRONE GENOVESE
Ingredients :
5 tablespoons best quality Italian Olive Oil
1 medium Onion, peeled and chopped
2 Carrots, peeled and cut to medium dice
2 medium Zucchini, washed and diced ½” dice
5 plum Tomatoes, fresh or canned, chopped
2 large Potatoes, peeled and cut to ¾” dice
2 Bay Leaves
2 cloves Garlic, peeled and chopped
7 cups water
1 cup frozen Peas
2 cups fresh Spinach, washed and chopped
¼ pound Stellini Pastina, or Ditalini
1 teaspoon each of Salt & ground Black Pepper
1 – 15 ounce can Cannellini Beans
3 tablespoons Basil Pesto (preceding Recipe)
Preparation :
Add the Olive Oil and chopped Onions to a large stainless steel pot.
Turn the heat on to medium and cook for 4 minutes while stirring.
Lower heat to low, and add the garlic. Cook on low heat for 3 minutes.
Add the Tomatoes. Sprinkle a little salt & black pepper over the tomatoes.
Cook on medium heat for 4 minutes, stirring with a wooden spoon.
Add the Carrots and Zucchini and stir.
Add the Potatoes, the water, and Bay Leaves, Slat, & Black Pepper. Turn heat to high and bring all to the boil.
Once the water is boiling, lower heat so the soup is at a low simmer. Let cook for 25-30 minutes.
While the soup is simmering, cook the pasta in a separate pot in boiling salted water, according to directions on the package. Strain the pasta in a colander and let cool.
After the soup has been cooking for 25 minutes, add the Cannellini Beans, and cook on medium heat for 4 minutes.
Add the Spinach and cook for 3 minutes.
Add the cooked Pasta and cook over medium heat for 2 minutes.
The soup is done.
To serve, fill a soup bowl with the Minestrone. Add a small dollop of Basil Pesto and serve.
Enjoy!
This Recipe is complements from author Daniel Bellino
It is excerpted from his forthcoming cookbook, which he is currently working on. The working title of the book is “Rome Venice Pizza Pasta and ???”
Note : This is what is known as a “working title” and it may or may not be the Title of the Book, once published.
POSITANO 