Positano is Free Today

“FREE TODAY”
 
And Tomorrow Feb. 15, 2021
 
POSITANO The AMALFI COAST COOKBOOK
 
“Is FREE TODAY” !!!
 

POSITANO The AMALFI COAST COOKBOOK
 
TRAVEL GUIDE
 
Is FREE TODAY (Valentines Day)
 
And TOMORROW ONLY
 
February 12th and 15th , 2021
 
It’s a SPECIAL GIFT
 
 
FREE KINDLE  #FreeKindle
 
#AMAZON
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Positano The Beautiful

POSITANO

SPIAGGI GRANDE

Screenshot 2021-02-10 at 6.12.55 PM

 
 
“BEAUTIFUL POSITANO”
POSITANO
 
The AMALFI COAST COOKBOOK
 
TRAVEL GUIDE
 
AMAZON BESTSELLER LIST
 
ITALIAN COOKBOOK / TRAVEL
 
 
“ARRIVING in POSITANO”
 
In STYLE !
 
FIAT 500
 
CINQUECENTO 

Creator of The 2 Shirt Look and The NEGRONI COCKTAIL

 
TONY Makes a NEGRONI

 
TONY’S Gota NEGRONI
 
ITALIAN COCKTAIL
 
 
TONY MAKES a NEGRONI
 
LEARN HOW to MAKE A NEGRONI COCKTAIL
 
From The “ONE And ONLY ” ANTHONY BOURDAIN
LEARN ABOUT The NEGRONI
 
LEARN HOW to MAKE ONE
Learn about the Negroni. Read about it, and learn how to make one. The story and recipe pf this now hugely popular Italian Cocktail was written about in bestselling cookbook author Daniel Bellino Zwicke long before most Americans (even Tony, not until 2005) could have dreamt of the cocktail in their WIldest Dreams, Bellino started drinking Negroni’s on his first trip to Italy in June of the year 1985, a good 30 years before the APerol Spritz and Negroni Craze hit the shores of America, Daniel was drinking this now famous cocktail at the Caffe Giacosa in Florence Italy while visiting a girl he went to high-school with, and it’s been a Love Affair ever since. With the Negroni, not that particular friend of Daniel’s. And exactly 10 years later while making an exploratory trip on the Wine Bars (Bacari) of Venice, Daniel discovered the now uber popular Aperol Spritz while having a nightcap one night before retiring to his hotel in Venice, he stopped into a little bar, he saw some people drinking something and he asked the bartender what it was. The bartender said, “an Aperol Spritz,” Daniel said he’d take one, the bartender made it, and so in January of 1995 he discovered the Italian Cocktail a good 20 years before it caught on like Wildfire in America to become one of the most popular drinks of the day (from 2017 on). Yes Daniel has long been quite the Trendsetter, being one of the first along with some high-school friends to wear Bowling Shoes off of the Bowling Alley and on the street, Daniel and his friends were doing this way back in 1975. It is said that Daniel created the Two-Shirt-Look, whereby Daniel started wearing one short over the other at the same time starting back in 1997. Daniel says, “If only I could have Patented the Look, I would have made a Fortune. It’s a Damn Shame.”
 
 
LEARN HOW to MAKE a NEGRONI by The CREATOR of BAR CICHETTI and “The TWO SHIRT LOOK” ???? Daniel Bellino Zwicke
 
 
 
 
 
 

The NEGRONI

 

    The Negroni? A question? A question to some? Most of America probably. Many so-called sophisticates have been drinking this “The Negroni” quite a bit in the past 4 years or so. The truly sophisticated, worldly folks have known about them far longer. Me? I’ve been drinking this great Italian-Cocktail for some 28 years now. Yes, I’ve been drinking Negroni’s ever since my first at a Bar in la Bella Roma back in the Summer of 1985. Rome, “The Eternal City” is where I had my first, on that marvelous first trip to Bella Italia. I was quite a young man, and that trip was completely magical, discovering real Italian “Italian Food” for the very first time, I had my first true Bolognese, Spaghetti Carbonara, Coda di Vacinara, Bucatini Amatriciana, Gelato, and a true Italian Espresso, “Oh Bliss!” Yes it was. I saw The Sistine Chapel, Michelangelo’s Moses at San Pietro en Vincole (Saint Peter in Chains), I saw the Coliseum, The Roman Forum, The Duomo in Florence, Venice and The Grand Canal, Positano, Capri, Napoli, and so much more. Yes the trip was magical. It was magical hanging out at a Bar in the Piazza Popolo drinking my first Campari, and that first of a thousand Negroni’s, or more. Many American’s are just discovering its charms, “me and the Negroni,” we go way back; in Rome, Venice,  , Positano, Capri, Verona, Bologna, I’ve had Negroni’s all over. And many in New York in restaurants and bars all over Manhattan, and Staten Island where I drink some of the best Negroni’s I’ve ever had, certainly in New York, at my buddy Pat Parotta’s house in Staten Island.

Pat pours an awesome Negroni, better than any bartender in the city. He makes them with love and when I go to one of his wonderful little dinner parties, that’s the first thing I have. It’s tradition for us now. Leaving my house in Greenwich Village,
I hop on the 1 Train and take it down to the Battery to the Staten Island Ferry
Terminal. I hop on the ferry, ride across New York Harbor, passing the gorgeous
Lady Liberty (The Statue of Liberty) along the way.  I get off the ferry.

Pat picks me up at the terminal on the Staten Island side. We go to house, and I’m not through the door two minutes and he’s mixing up a nice one. A Negroni that is!
Well 2 that is, one for me, and a Negroni for himself. We drink great Italian Wine at those dinner parties, and some of Pat’s tasty food. But we always start it off with
our ritualistic Negroni’s alla Patty “P” and you should too.
 
 
 
 

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THE NEGRONI
 
Basic Recipe:
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 ounce Campari
1 ounce Sweet Vermouth
1 ounce Gin
Ice
Orange
1. Fill a Rocks-Glass or Highball Glass with Ice.
2)  Add Campari, Sweet Vermouth, and Gin.
3) Stir ingredients. Garnish with a piece of Orange Peel or slice of Orange.
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Note: Orsen Wells after discovering the Negroni while writing a screenplay in Rome, Welles wrote in a correspondence back home that had discovered a delightful  Italian Cocktail, “The Negroni.” Welles stated, “It is made of Bitter Campari which is good for the liver, and of Gin which is bad. The two balance each other out.”

 

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photo Daniel Bellino-Zwicke
 
 
 
 
The BELLINO NEGRONI


 
 
    For me, this is the Perfect Negroni. The basic Negroni recipe calls for 3 equal
parts(1 oz.) each of Camapari, Sweet Vermouth, and Gin in a glass filled with
ice, and garnished with an Orange Peel.
    For the most perfectly balanced Negroni, I put in slightly less Campari  (3/4 oz.),  ¾ ounce of Gin, a little moreSweet Vermouth with 1 ¼ ounces, over Ice,
add  a tiny spalsh of Club Soda
and Garnish with a good  size  piece of Orange. Voila! The Perfect Negroni. Enjoy!





 
 
 

THE NEGRONI is Excerpted From Daniel Bellino-Zwicke ‘s  SUNDAY SAUCE

 
 
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READ :  “ITALIAN COCKTAILS in NEW YORK”
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Italian Chickpea Soup Recipe -Pasta Ceci

 


PASTA e CECI

I just heard that Chickpeas are the Hot New Food Item of 2020 … “New” ? You’re kidding? The Romans were eating Ceci (Chickpeas) over 2,000 years ago, and Chickpeas have been eaten by various cultures much longer than that. Chickpeas have been consume in the Middle East for more than 7,500 years, so it’s quite clear they didn’t just fall off the Turnip Truck the other day. 

I myself have been eating Pasta Ceci, a southern Italian dish that can be either a soup or a pasta, depending on whether you make it soupy (with more liquid) or not. Either way it’s great, they love it in Naples and all over the Amalfi Coast, in Puglia, and Sicily as well. 



PASTA CECI  – Recipe


   Chickpeas & Pasta


Pasta e Ceci is a mainstay of the Amalfi Coast and Neapolitan Cuisine. There are many different versions of this soup. Some call for a lot more tomatoes than others, while some use less tomato, as with this recipe here. Some people puree some of the chickpeas, while others don’t. Some cook the pasta in the soup, while others cook the pasta in water, then add to the soup after cooking it in the water. Most make the soup vegetarian, but if you like to you can add some Pancetta or Sausage to this soup.


This recipe was Excerpted from Bestselling Italian Cookbook author Daniel Bellino-Zwicke’s new forthcoming book, POSITANO – The AMALFI COAST COOKBOOK – Travel Guide (January 2021) from Broadway Fifth Press, New York NY …


Ingredients :


8 ounces Dry Chickpeas 

1 small onion

3 cloves Garlic, peeled and left whole

Olive Oil

1 small Onion, peeled and chopped 

2 Bay Leaves

2 sprigs Fresh Rosemary

1 large Carrot, peeled and cut into 3 pieces

8 ounces short Maccheroni Pasta – Ditalini or whatever short maccheroni you like

Water

½ teaspoon each of Salt and Red Pepper Flakes

6 whole Plum Tomatoes, chopped

¼ cup grated Pecorino Romano


Soak the Chickpeas in water for 6 hours, or overnight. 


Drain the chickpeas and wash over cold running water.


Place the chickpeas in a large pot. Add water to cover the beans, with water 2” above the beans. Add the carrot and 1 clove of garlic to the pot.

Turn the heat on to high, until the water just starts to boil. Once it is boiling, lower the heat so the water is cooking at a low simmer.


After the chickpeas have been cooking for 1 hour, take a few out of the pot and eat them, to test if they are done cooking or if they need to cook for a little while longer. The Chickpeas should start getting soft enough to eat, yet still have a little bit of a firm bite to them.


Add  about 6 tablespoons of olive oil to a large frying pan with 2 cloves of Garlic and 2 Rosemary Sprigs. Cook on low heat for 3 minutes. 


Add the onion and cook on low heat for 5 minutes.


Remove the garlic and rosemary from the pan and discard.

Add the onions to the pan and cook on low heat for 3 minutes. Add the salt and red pepper and cook for 2 minutes more. 


Add the tomatoes and cook on high heat for 2 minutes.


Lower the heat and cook for 5 minutes, as you stir with a wooden spoon.


Once the beans are finished cooking, remove ⅓ of the chickpeas and pass through a food mill , or puree in a food-processor with a  half-cup of the bean cooking liquid. 


Put the pureed chickpeas in the pot with the tomatoes and cook on low-medium heat for 8 minutes. 


Remove the carrots from the pot and chop fine. Put back into the pot.


Add the contents of the pan with the tomatoes into the pot of whole chickpeas. Cook on low heat for 20 minutes, stirring occasionally.


As the chickpeas are simmering, cook your maccheroni pasta in a pot with boiling salted water. 


Cook the pasta according to the directions on the package.  Once pasta has cooking, drain in a colander, and reserve a cup and a half of the pasta cooking water.

Add the pasta to the pot with the chickpeas, and mix everything together. 


Try and determine the consistency of the Pasta Ceci at this point. It should be soupy , but not too watery and not too tight (dry). If it is too tight add as much as the pasta cooking water as you want, to get it to the consistency you like.


Place in bowls, drizzle a little olive oil over the top, and serve with grated Pecorino on the side.






POSITANO is COMING

JANUARY 29, 2021
The Above Recipe was Excerpted from

POSITANO The AMALFI COAST COOKBOOK

Author Page – Daniel Bellino Zwicke
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You Bother Me about a Fucking Steak ? Robert DeNiro as Jakce LaMotta in RAGING BULL

 

“Don’t overcook it. You overcook it, it defeats its own purpose.”
“ALRIGHT Alright.” !!!
The Cheese Grater
(When I was a Child, we always had a hunk of Pecorino and we grated it on a Box Grater over our Maccheroni, as Robert DeNiro Does here in Martin Scorsese s RAGING BULL  RECIPES .  )
“YOU BOTHER ME ABOUT a FUCKING STEAK” ???
From Martin Scorcsese’s RAGING BULL
Starring : ROBERT DeNIRO and JOE PESCI
With : FRANK VINCENT
What are you Doing? I said don’t Overcook It.”
Cooking the Steak and Fuming Inside
“Don’t overcook it. You overcook it, it Defeats its own purpose.”
“You want your Steak?”

“It’s like a piece of Charcoal.”
“BRING IT OVERrrrrr!!”
“You WANT Your STEAK?” !!!
“Yeah! Bring it over.”
“HERE’S Your STEAK” !
“Hey Salvi!”
“Go FUCK Youself”
“YOU BOTHER ME About a FUCKING STEAK ?” !!!!!
“You Call those CARROTS?” !!!
“You Ate them, Didn’t You?”
“I Got No Choice”I GOT NO CHOICE” !!!!

Who’s an Animal?”“Your Mothers an Animal, You SON of a BITCH” !!!!

“I’m gonna get that Dog, and I’m gonna Eat it for Breakfast.”
You heat me Larry?”
SUNDAY SAUCE
RAGING BULL RECIPES
SUNDAY SAUCE is Available on AMAZON.com

Top 10 Cookbooks for Christmas Gifts 2020

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The JOY of COOKING
 
“If You Could Only Have One Cookbook?”
 
THIS WOULD BE IT
 
 
Why it’s a classic: It’s THE all-purpose cookbook for everything from boiling eggs to making chocolate cake. If you’re looking for a specific recipe, chances are it’s in this book.
 
It’s an encyclopedia, in an age where we rely on Google for such things. But when I was writing a Bon Appétit article on a specific ingredient lately, the entry in the Joy of Cooking glossary had more than anything I found online, with cited sources. I’m not kidding! The recipes have expanded, so there’s not as much squirrel, but there are Korean short ribs and chickpea pancakes and Japanese okonomiyaki. If there’s a newer cook in your life who doesn’t already have an earlier edition, now’s the time to induct them into the Joy of Cooking cult.
 
 
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Mastering The Art of French Cooking
 
Julia Child
And Simone Beck
 
“ONE of THE GREAT COOKBOOKS of ALL-TIME”
IT’S The DEFINING BOOK of FRENCH CUISINE For AMERICANS”
 
GET THIS GREAT CLASSIC COOKBOOK at AMAZON.com
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ESSENTIALS of CLASSIC ITALIAN COOKING
 
Marcella Hazan
 
“It’s Considered by Most, to Be The Encyclopedia of Italian Cooking”
And if you Could Only have One Italian Cookbook ? This Would Be It
 
Available on AMAZON.com
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SUNDAY SAUCE
 
When Italian-Americans Cook
 
Daniel Bellino Zwicke
 
As We Said Marcella Hazan’s Italian Cookbook 
would Be The One Italian Cookbook
to Get if You Could Only Have One?
 
THIS WOULD BE The 2nd ITALIAN COOKBOOK YOU SHOULD GET
 
If you want to cook like an Italian-American, and who wouldn’t, you Want SUNDAY SAUCE
in Your COOKBOOK LIBRARY
 
Sunday Sauce by Daniel Bellino “Z” is the defining cookbook on the subject of Sunday Sauce, also know as Gravy by some. This book is filled with wonderful stories of Italian-America, the peoples and the food they love to eat. All of Italian-America’s favorite dishes are in this book, with recipes that are easy to understand and follow.
 
Some recipes include; Tomato Sauce, Marinara Sauce, Frittata, Stuffed Artichokes, Braciole, Spaghetti & Meatballs, and of course the namesake of the book Sunday Sauce, which the author is quite passionate about, and states that it is thee “Most Supreme Dish,” of the Italian American Table. It’s eaten every Sunday by millions of Italian-Americans all over America.
 
Recipes also for: Mussels Marinara, Riagtoni al Forno, Veal Parm, Shrimp Scampi, Rao’s Lemon Chicken, and Uncle Tony’s Veal Marsala.
 
Frank Sinatra’s Chicken Vesuvio, Mommy’s Stuffed Peppers, Pasta Amatriciana, Italian Cheesecake and Much More.
 
GET IT at AMAZON.com
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Screenshot 2019-11-22 at 3.05.49 PM


The REAL DOWNTON ABBEY 

CHRISTMAS COOKBOOK

 

 
 
 

MERRY CHRISTMAS !
 
From  AMAZON
Screenshot 2019-11-26 at 1.08.24 PM

Since its 1990 publication, Rose’s Christmas Cookies has been a phenomenal success. Who can resist Chocolate-Dipped Melting Moments Cookies or moist Mini-Cheesecakes with Lemon Curd . . . or David Shamah’s Jumbles, a fabulous cross between a chocolate-chip cookie and a chunky candy bar bursting with raisins, chocolate chips, and pecans. Whether you need a cookie to decorate your tree or grace your mantelpiece (cookies like Stained Glass or Christmas Wreaths), a sweet to send (Mahogany Butter Crunch Toffee, Maple Macadamia Bars), or a special holiday treat for your dinner party (Praline Truffle Cups, Chocolate-Pistachio Marzipan Spirals), you’ll find that perfect something here. Complete with 60 cookie recipes and a color photograph of each cookie for handy reference, this easy-to-use and fun-to-read book will result in scrumptious, festive, and splendid-looking cookies every time.

GETS IT on Amazon

Screenshot 2019-11-26 at 12.45.41 PM.png

It’s the 1.8-million-copy bestselling cookbook that’s become a modern-day classic. Beginning cooks will learn how to boil an egg. Experienced cooks will discover new ingredients and inspired approaches to familiar ones. Encyclopedic in scope, rich with recipes and techniques, and just plain fascinating to read, The New Basics Cookbook is the indispensable kitchen reference for all home cooks.

This is a basic cookbook that reflects today’s kitchen, today’s pantry, today’s taste expectations. A whimsically illustrated 875-recipe labor of love, The New Basics features a light, fresh, vibrantly flavored style of American cooking that incorporates the best of new ingredients and cuisines from around the world.

Over 30 chapters include Fresh Beginnings; Pasta, Pizza, and Risotto; Soups; Salads; every kind of Vegetable; Seafood; The Chicken and the Egg; Grilling from Ribs to Surprise Paella; Grains; Beef; Lamb, Pork; Game; The Cheese Course, and Not Your Mother’s Meatloaf. Not to mention 150 Desserts! Plus, tips, lore, menu ideas, at-a-glance charts, trade secrets, The Wine Dictionary, a Glossary of Cooking Terms, The Panic-Proof Kitchen, and much more.

 
 
Get it on Amazon
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ITALIAN CHRISTMAS
The FEAST of THE 7 FISH
 
YOU CAN GET IT on AMAZON.com

“BUON NATALE”


MERRY CHRISTMAS to ALL !

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Got-K
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GOT ANY KAHLUA ?

The COLLECTED RECIPES of The DUDE
 
aka The BIG LEBOWSKI COOKBOOK
 
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We all just love the greatest Cult Movie of all-time, The Big Lebowski, and just had to include it in our list. And since we’re talking about cookbooks, there’s only one possibility, and that’s Got Any Kahlua ? aka The Big Lebowski Cookbook. The book, has been ingeniously written by Daniel Zwicke, who has filled the book with satirical humor with great recipes pertaining to The Dude and all the cast of characters from the movie. There’s a recipe for Maude’s Meatloaf, Walter Jewish Penicillin (Chicken Soup) Dude’s Cowboy Chili, the perfect White Russian Cocktail, and more. 
We just Love this book and it’s many tasty recipes that we’re sure all Achievers (Fans of The Dude) will Abide by. The recipes are geared to be easy to make, they are economical (Dudes Unemployed), and of course tasty as can be.
So if your one of those Millions of Fans of The Dude and his movie, The Big Lebowski, or you no someone who is, Got Any Kahlua, The Big Lebowski Cookbook is a book for you.
 
Abide in it. 
 
 
Available on Amazon.com
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Screenshot 2019-11-26 at 1.38.16 PM
 
 
Merry Christmas
 
And Happy Holidays
 
From All of Us
To All of You
 
Peace on Earth
 
 
 

POSITANO is COMING !!!

November 29th  2020

JUST in TINE For CHRISTMAS

2020

 
 
POSITANO
 
The AMALFI COAST COOKBOOK
 
TRAVEL GUIDE
 
November 29. 2020
 
 

 

 
 
 
 
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The Best Things to Happen in the Year 2020

The McRib
 
 
“IT’S COMING BACK”
 
For CHRISTMAS
 
BEST THING to HAPPEN in 2020
 
THE McRIB is COMING BACK YAHall !!!
 
The Glorious Day is DECEMBER 2, 2020
 
 
There’s another GREAT in DAY in 2020 Just 4 DAYS BEFORE The RETURN of The McRIB
 
WHAT is IT YOU SAY ???
 
The RELEASE of BESTSELLING ITALIAN COOKBOOK AUTHOR DANIEL BELLINO ZWICKE’S Latest BOOK,  “POSITANO” THe AMALFI COAST COOKBOOK 
/ TRAVEL GUIDE
 
 
 
It Will Be Available on AMAZON.com
POSITANO is COMING
NOVEMBER 28, 2020
The BEST THINGS to HAPPEN in 2020
The McRIB & POSITANO The AMALFI COAST COOKBOOK
TRAVEL GUIDE to CAPRI POSITANO NAPLES The AMALFI COAST
 
This Man is in Ecstasy 
 
He’s Eating a McRIB
 
Any waiting for the Release of POSITANO The AMALFI COAST COOKBOOK
 
 
He LOVES McRIBS so MUCH He’s EATING 12 at ONCE
 
 
“DAMN” ???
 
He’s got a McRib
 
The MAN IS HAPPY !!!
CHOMPING on ANOTHER McRIB !!!
 
 
 
 
WANT to MAKE a McRIB at HOME ?
 
RECIPE in The BADASS COOKBOOK
 
 
McRIB RECIPE
 
MAKE it at HOME !
 
AMERICA’S FAVORITE FOODS
 
And SECRET RECIPES
 
The BADASS COOKBOOK
 

Spaghetti Nerano – Recipe

SPAGHETTI NERANO

“SPAGHETTI with ZUCCHINI”

SPAGHETTI NERANO – Recipe

Spaghetti is one of the most famous dishes of the Amalfi Coast. The dish comes from the town of Nerano on the coast of the Sorrento Peninsula just across from Capri. The dish was created by Maria Grazia at her trattoria in Nerano. The primary ingredient of the dish is Zucchini with Povola or Caciocavallo Cheese grated into the pasta. Many restaurants on the Amalfi Coast and Capri serve this dish, and most locals know how to make it, and cook it at home, especially if they happen to have a little garden growing Zucchini, Tomatoes, and other vegetables. It’s easy to make and soul satisfying. If you’ve been to the area you may have already eaten it, and so know you can make it back home. Enjoy.

Ingredients :

3 medium sized Zucchini, washed

4 tablespoons Olive Oil

1 tablespoon Butter

3 cloves Garlic, peeled and cut in half

¼ cup fresh Basil, washed and leaves torn in half

¾  cup of grated Caciocavallo Cheese

1 pound imported Italian Spaghetti

Sea Salt and ground Black Pepper

Slice the Zucchini into ⅛” rounds.

Fill a large pot ¾ full of water, with 2 tablespoons salt and bring to the boil.

Place the Olive Oil  in  a large frying pan, and turn heat to a medium flame. Add the Zucchini and start to cool. Sprinkle the zucchini with about ½ teaspoon each of salt and Black Pepper. Add the butter and garlic and cook the zucchini for 4-5 minutes on medium heat.

Add about a ¼ of the pasta cooking water to the pan with the zucchini, turn the heat to low and cook for about 6 minutes on low heat. Stir the zucchini with a wooden spoon as it is cooking.

Put the spaghetti into the rapidly boiling water and cook according to the directions on the package and the spaghetti is al dente (slightly firm toi the bite) usually about 10-11 minutes.

After the zucchini has cooked for a total of about 11 minutes. Turn the heat off. add the Basil and stir. Taste 1 piece of zucchini for seasoning to see if you want to add any more salt or pepper.

When the spaghetti is cooked, turn the heat off and drain the spaghetti into a colander, reserving ¼ cup of the pasta cooking water in case you need to add to the sauce.

Return the spaghetti to the put that it cooked in. Add all zucchini and all the juices from the pan in the pot with the spaghetti and stir.

Add half of the grated Caciocavallo cheese and stir. The consistency should be just slightly loose. If it is too tight, add a little pasta cooking water and stir. 

Plate the spaghetti on 4 plates, giving each person an even amount of zucchini. Drizzle a little olive oil over each plate and serve.

Note :  It’s best to make the dish with Caciocavallo Cheese, but if you can’t find, a combination of half grated Pecorino and half of Parmigiano Reggiano is a good substitute, or just Parmigano or Pecorino on their own.

Note II : Once you know how to make Spaghetti Nerano, you can make little variations, simply by adding one other ingredient that marries well with the dish. A great addition to this dish is to make Spaghetti Nerano just as above, and to add 4 or 5 pieces of sauteed shrimp on to each plate. Just have the shrimp ready and cook them in a little olive oil, seasoned with salt & pepper, and cooked for about 2 minutes on each side. Turn the heat off and add 4 or 5 pieces of shrimp to the plate with the Spaghetti Nerano and enjoy.

Excerpted from POSITANO The AMALFI COAST COOKBOOK / TRAVEL GUIDE by Daniel Bellino Zwicke … November 2020

POSITANO

The AMALFI COAST COOKBOOK / TRAVEL GUIDE

COMING NOVEMBER 25, 2020

CLICK HERE to READ MORE

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