Wednesday, April 2, 2025

Sunday Sauce Boston Italian Recipe Style

 


Making SUNDAY SAUCE

Chris Makes His ITALIAN NONNAS SAUCE

NONNA VERTULLO RECIPE






VERTULLO MACCHERONI & SUNDAY SAUCE

Made by CHRIS







VERTULLO FAMILY SUNDAY SAUCE




MEATBALL RECIPE



VERTULLO FAMILY MEATBALLS









SUNDAY SAUCE

alla PACINO alla BELLINO

The GODFATHER & GODFELLAS SAUCES

MEATBALLS MACCHERONI & MORE







Monday, March 10, 2025

Sinatra Spaghetti Meatballs Recipe



"FRANK"
 
 
 
 
 

 
Mrs. FRANK SINATRA RECIPE for SPAGHETTI & MEATBALLS
WFBL FROM COOK BOOK of The STARS




 
RECIPE :
 
MEATBALLS alla SINATRA
 
 
INGREDIENTS for MEATBALLS :
 
1/2 Pound GROUND BEEF and 1/2 lb. Ground PORK
1 Clove GARLIC, peeled and Chopped Fine
1 tablespoon fresh ItalianParsley, chopped
1/2 teaspoon SALT
1 Teaspoon Ground BLACK PEPPER
1/2 cup OLIVE OIL
 
Mix all these ingredients together and shape into medium sized balls. 
 
Place all the oil except 4 tablespoons in a large pan and turn heat on to high. Brown the meatballs until all are lightly golden brown on all sides. When all the meatballs are browned, remove from pan and set aside to cool.
 
INGREDIENTS For SAUCE :
 
4 Tablespoons OLIVE OIL
1 small ONION, peeled and Chopped 1 clove GARLIC, peeled and chopped Fine
1 28 ounce can Crushed San Marzano Tomatoes
1 small can Tomato Paste
1/2 teaspoon Crushed RED PEPPER Flakes
1/2 teaspoon each of SALT and BLACK PEPPER
 
Put 4 tablespoons of OLIVE OIL and Red Pepper Flakes in a large frying pan, and cook ONIONS and GARLIC in pan on low heat for 6 minutes. 
 
Add crushed Tomatoes and Tomato Paste to pan and turn heat to high. Fill the empty large can with water and place in pot with tomatoes. Add salt and Black Pepper.
 
Turn heat up to high. Add the brown Meatballs. 
 
When the tomatoes start to bubble, lower the heat to a very low flame and let the sauce simmer with the Meatballs on low heat for 1 hour.
 
1 pound SPAGHETTI
Grated PARMIGIANO REGGIANO or GRANA PADANA CHEESE
 
Boil the Spaghetti in rapidly boiling salted water according to directions on package. When done, drain Spaghetti in a Colander.
 
Add Spaghetti back to the pot it cooked in. Add a Cup and a half of Tomato Sauce and a drizzle of OLIVE OIL to the Spaghetti and Mix. Plate the Spaghetti evenly onto 4 Plates. Add some sauce over the top of the Spaghetti. Place 2 Meatballs n each Plate and cover with a little more Sauce.
 
Serve to you guest with Grated Cheese on the Side. BUON APPETITO !






A LOT MORE SINATRA RECIPE !!!



SINATRA SAUCE

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES




 
 
 


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SPAGHETTI & MEATBALLS






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RECIPES FROM MY SICILIAN NONNA

The SINATRA FAMILY and Author DANIEL BELLINO "Z"
both Come From The Same Town in SICILY, LERCARA FRIDDI

So Does CHARLES "LUCK" LUCIANO


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Tuesday, February 25, 2025

Elon Musk and Barron Trump

 







Elon & Barron






BARRON & ELON


Elon Musk on Barron Trump


Dino Crocetti Dean Martin

 



DEAN MARTIN

aka "DINO MARTINI"

Real Name - DINI CROCETTI








DINO CROCETTI

aka Dean Martin
















SINATRA SAUCE

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN FOOD








Thursday, February 20, 2025

Red Sauce Society of New York

 





JOHN'S of East 12th STREET

Get a FINE ART PRINT of "JOHN'S"

From FINE ART AMERICA










JOHN'S of East 12th Street
 
Since 1908
 
 

 
 


BEST SPEEDINO al ROMANO in Town
 
"It's Legendary"
 


 


Inside JOHN'S
 
Front Dining Room
 
Looking from Back to Front Door  Window

 
 

 
Mural of VENICE

1908
 
Front Dinning Room
 
 
 


JOHN at JOHN'S

JOHN PUCCIATTI

BRIEF HISTORY of JOHN'S East 12th STREET


John’s of 12th was established in March 1908 by another John, John Pucciatti. Pucciatti Immigrated from Umbria, Italy to the present-day East Village, where there was a thriving Italian American community centered around 1st Avenue. 

In 1907, Pucciatti had Italian marble brought in for the interior of his shop and had a painter come in to paint scenes of historic Italy, all of which are still there today. It’s important to clarify that John’s of 12th is not a pizzeria, but a white-tablecloth Italian restaurant. They do serve pizza, but that wasn’t the case until recently. They’re known for their famous chicken parmesan, but also for being one of the few traditional Italian restaurants to change with the times and become more vegan/vegetarian and gluten-free friendly, a switch they made 10 years ago.

John’s Restaurant was a prominent speakeasy of the era, making wine and whiskey in the basement.  These illegal beverages were served in espresso cups in case of a raid.  Opened in 1908 by John Puciatti, an immigrant from Umbria, this was a red sauce and wine joint that exuded the type of Old World Italian spirit to which mobsters have been known to gravitate.

During the prohibition era, the restaurant had a speakeasy on the second floor that sold moonshine made by Pucciatti’s wife, who went by Mama John. Mama John would have a candle lit in the restaurant and if they were alerted that police were near, they would blow out the candle and everyone would finish their alcohol. After prohibition, they decided to keep the candle going as decoration, and now, after 85 years of wax, that candle is 250 pounds, still on display in the dining room. 

 

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The Leaning Tower of Pisa
 
 Mural at JOHN'S

1908
 
 
 
 


The "RED SAUCE SOCIETY"
  
A Meeting of The Italian Red Saucce Society
 
Italian Cookbook author Daniel Bellino"Z" with Vince Attard,
and Mr. Krescha

JOHN'S of 12th STREET
 
NEW YORK , NY
 
Tuesday JANUARY 15 , 2019
 
 
Me, Kresh, Vince, Alexis, and Sophia
 
 
We drank a lot of good wine, inclucing; Rosso di Montalcino, Falerno, Altro Pavia, and ?
 
We ate; Speedino al Romano, Polpette (Meatballs), Spaghetti Carbonara, Escarole, Melanzane al Parmigiano (Eggplant), Veal Bismark (al Holstein), Rigatoni con Ragu, Cheesecake and TiraMi Su.
 
Oh buddy Jimmy took care of us and we had the most marvelous time.
 
 
 
 


Veal Bismark
 
aka Veal al Holstein
 
 
My old buddy, Chef Rene who I've known for almost 40 years made us Veal Bismark, which has not been on the menu for years, but he made it especially for our group. Everyone loved it. No one other then myself had ever eaten it before, and the wonderful flavors of the breaded fried veal cutlet, topped with a fried egg, and Anchovy Caper Sauce was amazing.
 
Veal a la Holstein was invented in the late 19th Century by the chef at the Berlin restaurant Borschardt, to please the palate of one Count Friedrich von Holstein. At John's and at some other restaurants the dish is called Veal Bismark.
 
 
 
 


The Back Room at JOHN'S
 
Probably late 1940s or Early 50s
 
 
 
 
 
 

SUNDAY SAUCE

ITALIAN GRAVY

aka "RED SAUCE"

ITALIAN-AMERICAN COOKING


 
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Near the Entrance of JOHN'S
 
Waiters side-station for Linnens and Plates
 
Note the Old Tile Floor
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READ About LOST ITALIAN NEW YORK
 
At GREENWICH VILLAGE ITALIAN .com

The WORLDS TASTIEST DISH EVER !!!
 




 
ANOTHER FAVORITE OLD SCHOOL ITALIAN
 
RED SAUCE JOINT
 


MONTE'S TRATTORIA
 
Since 1918
 
GREENWICH VILLAGE
 
NEW YORK



CHEF PIETRO MOSCONI
 
MONTE'S TRATTORIA
 

 
Monte's is a classic Old School New York "Red Sauce Joint" Italian Restaurant in Greenwich Village.

They've got all the tasty Italian dishes you'd expect, like : Baked Calms Oreganata, Antipasti Misti, Spaghetti & Meatballs, Manicotti, Canneloni, Lasagna, and the perfect Chicken Parm, served with Spaghetti and Chef Pietro's tasty "Red Sauce"  
 
Monte's Trattoria has been around since 1918. That's right, 104 Years Old and still going strong. Monte's is run my a real true Italian, Chef Pietro Mosconi from Emilia Romagna, Italy. Chef is a generous welcoming man who welcomes his customers with open arms, quite literally. The man is a Rock Star who has a legion of loyal fans (1ps of Thousands) that he has cultivated with his family, being in business for almost 50 years.
 
The ambiance is wonderful at Monte's, combined with tasty Italian Favorites (food0, great music, and fine service from Monte's Old School Italian waters staff. it's quite a combo.
 
And let's not thingk it's only Red Sauce. Chef Pietro who hails from Emilia Romagna makes all the favorite dish of the region, like " Tortelloni en Brodo, Gnocchi with Butter & Sage, Veal Milanese,
Paglia Fieno (Straw & Hay Pasta) Tortelloni Monte's, which is Chef Pietro;s famous homemade Tortelloni in cream sauce with fresh grated Parmigiano Reggiano baked on top. These dishes and more, keep Monte's many loyal regulars coming back over and over again. Just like them, "We Love it" !!!
 
 


 
 
 
 
 
NEW YORK CITY ITALIAN



 
CARBONE

"RED SAUCE JOINT"
 
NEW YORK CITY


"GET a FINE ART PRINT of CARBONE"










PACINO - CAPPUCCINO

FINE ART PRINT

From FINE ART AMERICA



 
 
 
 
 

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Wednesday, February 19, 2025

Secrets to Making New York PIZZA FrankPinello

 



WILLIAMSBURG, BROOKLYN 






CHARLOTTE Meets FRANK

At BEST PIZZA

WILLIAMSBURG








FRANK & CHARLOTTE MAKE PIZZA

TIPS on MAKING NEW YORK PIZZA




Augie Russo Pizza Brooklyn NY

 




"MISS BETTY WHITE PIZZA"

by AUGIE RUSSO







AUGIE RUSSO NIO NEAPOLITAN PIZZA

6:55 "This is The Golden Age of Pizza"  ....  Frank Pinello








TINY PIZZA KITCHEN

BROOKLYN

AUGIE RUSSO




One of AUGIE'S FAVORITES



IMPASTO PIZZA






ROMAN PIZZA





PIZZA TAGLIA

ROMAN STYLE PIZZA






The DOUBLE CRUNCH

MORTADELLA with MORTADELLA  BROCCOLI RABE & BURATA

At IMPASTO PIZZA







CLASSIC "PIZZA MARGHERITA"

At SALSA PIZZERIA

GREENPOINT , BROOKLYN 






TAQUERIA RAMIREZ PIZZA

At SALSA PIZZERIA

GREENPOINT










SUNDAY SAUCE

AMERICA'S "FAVORITE ITALIAN COOKBOOK"