Godfather Sunday Sauce Sneaker by Bellino

 
 
SUNDAY SAUCE “The SNEAKER”

Sunday Sauce The Sneaker / GODFATHER Gravy Bellino

 
Sunday Sauce The Sneaker, inspired by Clemenza showing Michael Corleone (AL Pacino) how to make Sauce for a bunch of Guys (Mobsters) … These Limited Edition “One of a Kind” Sneakers were created by Bellino from the art work from his BEst Selling Italian Cookbook about Sunday Sauce Italian-American Gravy with Sausages, Meatballs, & Braciole. These fabulous looking sneakers are sure to please any and all fans of The Godfather Movie by the great Italian American Director Francis Ford Coppola, or fans of the great Italian-American actor from da Bronx New York, the one and only AL Pacino. This is a limited edition run. If you want a pair, act soon. Get a pair for yourself, or give as a most amazing Gift. Gift Ideas : Christmas, Birthdays and all occasions.
 
 
 
LIMITED EDITION by BELLINO
 
 

Jersey Shore Crab Sauce Pasta Recipe

“It’s That Time of Year Again”

TIME For JERSEY SHORE CRAB SAUCE

 
Jersey Shore Crabs

JERSEY SHORE CRAB SAUCE

 

There are plenty of Maryland Blue Crabs down on the Jersey Shore, as well as plenty of Italian-Americans. The two go together, and this Crab Sauce for pasta is a specialty of Jersey Italians who love seafood, along with their Brooklyn and New York neighbors. They all love it! So will you.

 
RECIPE
 
Ingredients :
 
12 Hard Shell Blue Crabs 
12 tablespoons Olive Oil 
12 Cloves Garlic 1 for each Crab, peeled and chopped 
1 Small Onion, peeled and chopped fine 
1 teaspoon Red Pepper Flakes 
1 – 28 oz. can whole San Marzano Tomatoes 
1 – 28 oz. can Crushed Tomatoes 
1- 16 oz. can Tomato Puree 
½ teaspoon dry Basil
¼ cup chopped fresh Italian Parsley 
1 pound Lump Crab-Meat, fresh frozen or canned
1 pound imported Italian Spaghetti or Linguine 
 
Put olive oil in a large pot and heat to high. Place the Crabs in the pot and sauté at high heat for 10 minutes.

After browning the crabs, remove from pan and set aside. 

 
Put onions in pan and cook on medium heat for 5 minutes. 
 
Add the garlic and red pepper to pan and cook on low heat for 3 minutes. 
 
Add whole tomatoes to pan and cook on high heat for 4 minutes whole stirring with a wooden spoon. 
 
Add crushed tomatoes and tomato puree. 
 
Add the Crabs back to the pot. Cook for 90 minutes on low heat. 
 
Remove the crabs from pan and let cool on the side. 
 
Remove all the meat from the crabs and discard the shells. 
 
Add crab-meat to sauce with your extra pound of lump crab-meat and simmer on low heat for 10 minutes. 
 
 
Cook pasta according to directions on package. Drain pasta and put back in the pot it cooked in with 8 tablespoons of reserved pasta cooking water. 
 
Sprinkle pasta with a little olive oil and mix. 
 
Add 2 cups of crab sauce and half the parsley to pasta and mix. 
 
Plate the pasta with sauce on 4 plates in equal portions and top with some more sauce and some parsley. 
 
 
Notes: Do not serve with cheese! Italians never have cheese with Seafood Pasta. This is enough sauce for 2 to 3 pound of pasta, or about 12 portions, so after you make this Pasta with Crab Sauce with 1 pound of pasta, you still have plenty left over for another day.
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The Finished Sauce
 
“Yummm” !!!
 
 
  
Screen Shot 2016-08-09 at 1.34.15 PM.png
 
 
Pasta with Jersey Shore Crab Sauce

  

 
a7486-screen2bshot2b2014-09-152bat2b12-06-192bpm
JERSEY CRAB SHORE SAUCE
 
and Other Great Recipes
SEGRETO ITALIANO
 
by Daniel Bellino Z
 
 
 
 
 
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Brick Top – Do you Know What Nemesis Means ?

 


WORLD ARTS SHOP




“DO YOU KNOW WHAT NEMESIS MEANS” ???

Hence the Expression “GREEDY as a PIG” !!!


GET The BRICKTOP  “I’m SWEET Enough” Tea Cup





Get BRICK TOP’S Favorite RECIPES

The BADASS COOKBOOK

Because No One is More BADASS



“Do you know what NEMESIS means?”

“A Righteous Infliction of Retribution manifested by an appropriate agent.”

“Personified in this case by our Honorable Cunt.”

“Me,”




BRICK-TOP COMPILATION

PIGS NEMESIS “FUCK OFF”

“I’m SWEET ENOUGH”

Alan Ford in “SNATCH”

A GUY RITCHIE FILM

JASON STATHOM

Co STARRING BRAD PIT

BENICIO del TORRO

DENNIS FARINA




“You’re always gonna have a problem getting rid of a body in one-piece.

“Apparently, the best thing to do is to cut the corpse into 6 pieces and pile it altogether.”

“And when you got all 6 pieces you got to get rid of it. Cause it’s no good leave it in the deep-freeze for your Mom to find, is it?”

“Then I hear the best thing to do, is feed them to Pig.”



“You’ve got to starve the Pigs for a few days. 
Then the sight of a chopped-up body will look like Curry to a PISS-HEAD.”


“You’ll need at least 16 Pigs to do the job.”

So be ware of any man keeping Pigs.”

“They’ll go through Bone-Like-Butter.”

“Hence the expression, GREEDY as a PIG !”
BRICK-TOP’S FAVORITE COOKBOOK


ROAST PIG

BURGERS STEAK

FRIED CHICKEN

PRIZE WINNING CHILI
.








Anthony Bourdain Favorite Caipirinha Recipe

 

Anthony Bourdain

Drinks a CAIPIRINHA in BRAZIL
Caipirinha ‘s ?  TONY Likes Them !


Tony orders 3 Caipirinha ‘s with his Meal




The CAIPIRINHA

A caipirinha is a traditional Brazilian cocktail that is made with a mix of muddled limes, sugar, crushed ice, and cachaca. Cachaca, pronounced cachaza, is a popular Brazilian sugar cane liquor, similar to rum and aguardiente.

Caipirinha (Portuguese pronunciation: is Brazil‘s national cocktail, made with Cachaça (sugarcane hard liquor), sugar, and lime.The drink is prepared by mixing the fruit and the sugar together, then adding the liquor. This can be made in a single large glass to be shared among people, or in a larger jar, from which it is served in individual glasses.




HOW to MAKE a CAIPIRINHA

Bourdain ‘s Favorite Caipirinha Recipe 

1 and a half Limes cut into 12 pieces

1 – 2 tablespoons Sugar

2 ounces Cachaca

Club Soda (optional)

1 slice of Lime for Garnish


To make your Caipirinha, add the cut-up Lime into a Rocks Glass with the Sugar. Depending on the degree of sweetness that you’d like your Caipirinha, add 1 to 2 tablespoons of Sugar. 

If you have a wooden muddler, muddle (mash) the limes and sugar together until thoroughly mashed. If you don’t have a muddler, use a wooden spoon.

Now fill the glass with Ice and add the Cachaca. 

If you’d like, add an optional splash of Club Soda.

Garnish with a slice of Lime and serve.






POSITANO

The AMALFI COAST COOKBOOK & TRAVEL

“Here’s a Book we Know Tony would have Liked”

It’s about 2 of TONY’S FAVORITE THINGS? 

FOOD & TRAVEL

Available on AMAZON.com


Julia Roberts Favorite Pizza is Coming to New York – Da Michele Pizzeria of Naples

 
 
JULIA ROBERTS Eating PIZZA at da MICHELE
 
NAPOLI


“I’m in Love I’m having a relationship with my Pizza.”

 
Julia Roberts in EAT PRAY LOVE




 
JULIA Mangia la PIZZA


“It’s your moral imperative to fall in Love with that Pizza.”

Julia Roberts … EAT PRAY LOVE




Antica Pizzeria Da Michel of Naples is Coming to NEW YORK



Yes the famed Pizzeria Da Michele of Napoli is coming to New York’s Greenwich Village. 
The Pizzeria made hugely famous by actress Julia Roberts after she shot a scene for her movie
Eat Pray Love eating Pizza with a friend. Ever since then tourists from around the World but
especially American’s flock there everyday and wait in line for two hours or more just to get inside and eat the Pizza.

And don’t think just because it’s so busy and now one of Naples top Tourists Attractions, if not the single most popular one, that the Pizza might be lacking. No, “No Way.” The Pizza is a t the pinnacle of the Pizza making art, just as it was before Julia Roberts ever set her pretty little face in the place, as it is now, and hopefully always will be.

Antica Pizzeria Da Michele is coming to New York and will be located at 2 Bank Street in Greenwich Village. Will it be a hit? There’s no guarantee. Let’s not forget the the not as popular, still 
Gino Sorbillo Pizzeria in Naples is one of Napoli’s most famous and popular pizzerias of all, both with native Neapolitans and tourist alike. Sorbillo came to New York, many, including Gino himself expected it to make a huge splash and become a huge success, It has not. Far from it, the place is not popular and really not that successful at all. Will Da Michele find the same fate in coming to 
New York? Who knows? One can never really predict these things for sure when it comes to 
New York City. People have ideas and make calculated risk, but you never really know until things happen and get under way whether they will work in New York or not. The Big Apple can be quite a tough nut to crack. However, all this being said, I myself do have a gut feeling where Gino Sorbillo Pizzeria has failed to catch on and become a great success in New York, it is my gut feeling that
Antica Pizzeria Da Michele of Naples will fare far better in New York than Sorbillo Pizzeria. I think
Da Michele will catch on and become a Big Hit. But who know, I might be wrong, and we will have to wait until they open and get under way, whether New Yorker’s fall in love with Da Michele in New York as Julia ROberts character in Eat Pray Love did, where Roberts said, “I think I’m in Love? I’m
having a relationship with my Pizza.” And so we will have to wait and see if New Yorker’s do the same in New York, as Julia Roberts did in Da Michele Pizzeria in Naples, and if “New Yorkers Fall in Love, and have a relationship with Da Michele Pizza.” We waiting and wish them well.

Basta! 


Daniel Bellino Zwicke
NYC March 29, 2021

 

 
 
 
 
 
PIZZAIOLI at da MICHELE
  
NAPOLI
  
ITALY
MANGIA BENE





POSITANO

The AMALFI COAST COOKBOOK

Read About JULIA ROBERTS at Da MICHELE

NEAPOLITAN PIZZA

HOW to Make PIZZA at Home RECIPE

NAPLES – SORRENTO – POSITANO – CAPRI

TRAVEL INFO – STORIES of POSITANO – NAPLES – CAPRI

The AMALFI COAST COOKBOOK / TRAVEL

A PIZZA MARGHERITA

ANTICA PIZZERIA Da MICHELE

NAPOLI
ANTICA PIZZERIA da MICHELE

NAPLES, ITALY


Crowds wiat 1 or two hours or more to get inside and Eat Pizza at Da MICHELE in Naples
Italy. Will they do the same at Da MICHELE NEW YORK ? We think they will, but only time will tell for sure.
NAPLES – ROME – POSITANO

WORLDWIDE ?

BEST PRICES in The BUSINESS

NEW YORK – NAPLES – ROME

WORLDWIDE
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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
.

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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