Wednesday, May 14, 2025

Sicilian Stuffed Pies Meat Cheese Vegetables Recipe

 





MARIA & Her SCACCE

SICILIAN MEAT & CHEESE PIES






MARIA'S SICILIAN SAUSAGE SCACCE

SICILIAN MEAT, CHEESE, & VEGETABLE PIES









SCACCE alla SICILIANA

alla MARIA









NONNA BELLINO'S COOKBOOK

RECIPES From MY SICILIAN NONNA

SOUPS, PASTA, SWEETS & MORE










Thursday, May 8, 2025

Sinatra Favorite Italian Cookies - Regina Cookies

 



VENIERO'S

ITALIAN PASTRIES

Since 1894



On September 23, 1894, one of the East Village’s longest-running businesses, Veniero’s Pasticceria, opened its doors. This venerable local institution has been serving confections, cakes, and pastries to New Yorkers and visitors ever since from its home at 342 East 11th Street, between 1st and 2nd Avenues, in the heart of what was once the East Village’s own Little Italy, and remains one of the few surviving businesses from that once-thriving community. Located just down the block from our offices, we have a special love for Veniero’s — from which we have been known to indulge in a treat from time to time (or more) — and a special insight into the beloved business’ rich history, thanks to an oral history that Veniero’s current co-owner Robert Zerilli, grand nephew of Veniero’s original founder, conducted with us in 2014. 

Antonio Veniero immigrated to New York from Italy in 1885, in the period following Italian unification when poor Italians, especially southern Italians, began to leave the country en masse, seeking better lives and opportunities. At 15 years old, Antonio began working in a candy factory downtown. By 1894, he bought today’s 342 East 11th Street, a pre-old-law tenement built in 1865-66. Originally the business, then called Antonio Veniero Confections, was founded as a social club, complete with pool tables. Antonio sold homemade candy and espresso, the beans of which were roasted in the backyard. Veniero hired other Italian immigrants also skilled in confectionery. This part of the East Village was well populated with Italian immigrants, mostly Sicilian, although Antonio was from Naples. No. 342, which had residences above the ground floor, housed 13 families, all Italian immigrants or of Italian descent, according to the 1900 Federal census. 






VENIERO'S PASTICCERIA

ITALIAN PASTRIES

East 11th Street, NY NY





The same census and 1900-1901 New York City directory show Antonio living with his wife and children across the street at No. 345, a no longer extant building. In his oral history, Robert Zerilliexplains that the business evolved from Antonio’s founding to serve baked goods such as biscotti and cakes, later renaming itself Veniero’s Pasticceri. Following Antonio’s death in 1931, the business would continue to be run by members of the family. In 1970, Frank Zerilli, Robert’s father and a cousin of the Venieros, bought the business. As a teenager, Frank Zerilli had worked in the bakery and learned a great deal working under Antonio.

Zerilli shares great stories of both the family and the neighborhood connected to Veniero’s, including Antonio’s managing to avoid firebombing by the Black Hand, (Mano Nero gang — a mafia extortion racket), neighborhood quarrels with other bakers and pushcart sellers, and a legal fight over the ownership of a coffee-sipping parrot. 

Zerilli was born in 1962 and by that time his family lived in New Jersey. He would sometimes join his father for the workday in the East Village, and in his interview, Zerilli shared the sights, smells, and sounds of the East Village in his early years through the eyes of a child. One of the sounds that dominate his memories was the constant mix of English and Italian throughout the streets and small businesses in the area. As a teenager, he would work at Veniero’s, and lived in one of the apartments in the upper floors at No. 342, rent-free.

The neighborhood has changed quite a bit over the course of Zerilli’s tenure, and he talks about gentrification, as well as changing ethnicities and business and building ownership. On a side note, he mentions the East Village’s punk rock scene, and Joey Ramone coming to Veniero’s to buy a cake. Veniero’s itself has changed over the years too, adding items like red velvet cupcakes, which Zerilli discusses his reluctance to include. One of the many things that hasn’t changed, though, is that Veniero’s is still very much a family-run business, with Robert and his three sisters at the helm as co-owners.





ITALIAN PASTRIES






CANNOLI - RHUM BABA - ECLAIRS

At VENEIRO'S




FRANK SINATRA'S FAVORITE COOKIES



SICILIAN REGINA COOKIES

VENIERO'S






FRANK SINATRA & FRANK ZERILLI

At VENIERO'S

1979

NEW YORK CITY







SINATRA SAUCE

The COOKBOOK

SINATRA STORIES & RECIPES

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES





















Thursday, April 24, 2025

Stuffed Artichokes Recipe Elena

 




NONNA ELENA with GENARO & JAMIE

She Tells Them How to Make STUFFED ARTICHOKES

Her FAMILY RECIPE





JAMIE OLIVER

And GENARO CONTALDO

CARCIOFI REPEIENO TOSCANO








JAMIE Cleans The ARTICHOKES






TUSCAN STUFFED ARICHOKES alla GUIDEA

Minute 35:00

It's an AMAZING RECIPE

QUITE UNIQUE






NONNA BELLINO'S COOKBOOK

RECIPES FROM MY SICILIAN NONNA









SIMMERING The ARTICHOKES










Wednesday, April 9, 2025

Nonna Nina Makes Ravioli Raviolis

 



NONNA NINA'S RAVIOLI









NONNA NINA'S HOMEMADE RAVIOLI

"YUMM". !!!

They LOOK So GOOD !!!






NONNA NINA

MAKING RAVIOLI









NONNA BELLINO'S COOKBOOK

RECIPES FROM MY SICILIAN NONNA










NONNA NINA & NONNO PASQUALE

And GRANDCHILDREN

FEASTING on NONNA'S HOMEMADE RAVIOLI










Sunday, April 6, 2025

Bellino Family SUNDAY SAUCE Recipes

 

 


LEARN HOW TO MAKE SUNDAY SAUCE

alla CLEMENZA - ITALIAN GRAVY




1. GET A COPY of SUNDAY SAUCE
WHEN ITALIAN AMERICANS COOK

by DANIEL BELLINO ZWICKE

CLEMENZA'S SUNDAY SAUCE RECIPE

Is In THERE .. IT'S AVAILABLE
on AMAZON.com .. Just CLICK LINK ABOVE ..

"THAT'S STEP 1 .. FINITO !!!"




2. GO To YOUR LOCAL PORK STORE and or GROCERY STORE
For SAUSAGES, Gorund Beef, Veal, Pork, etc., BRACIOLE,
OLIVE OIL, TOMATOES, PASTA, etc..







3. ASSEMBLE INGREDIENTS, POTS and EVERYTHING

YOU NEED To MAKE The "SAUCE"






4.  SAUTE GARLIC & MINCED ONIONS in OLIVE 

In a LARGE POT.  ADD TOMATOES.






5.  BROWN BRACIOLE, THEN ADD To POT With TOMATOES ..





6.  IF USING PORK RIBS or PORK NECK, BROWN COMEPLETELY

THEN ADD TO POT With TOMATOES .. 

If NOT using PORK RIBS, SKIP THIS STEP.






7.  LET SAUCE With THE MEATS (Except MEATBALLS)

SIMMER at a VERY LOW HEAT For 1 HOUR.






8.  BROWN SAUSAGES THEN ADD To SAUCE.

CONTINUE SIMMERING.






9.  AFTER YOU ADD The SAUSAGES TO SAUCE, MAKE THE MEATBALLS
by MIXING GROUND BEEF, PORK & VEAL with SALT, PEPPER, GARLIC,
FRESH PARSLEY, and GRATED CHEESE. FORM INTO MEATBALLS.


10.  PLACE MEATBALLS in a LIGHTLY OIL PAN and SLOWLY COOK in A
350  DEGREE OVEN For 12 MINUTES.







11.  REMOVE MEATBALLS FROM OVEN and PLACE in POT 
With SAUCE. The SAUCE SHOULD HAVE BEEN SLOWLY COOKING 
With THE BRACIOLE and OTHER MEATS For 2 1/2 HOURS by Now.

YOU Will JUST COOK The MEATBALLS in THE SAUCE For 15 
MINUTES on VERY LOW HEAT. 

BE CAREFUL WHEN STIRRING NOT To BREAK MEATBALLS.

WHEN THE MEATBALLS HAVE COOKED In THE SAUCE
FOR 15 MINUTES, The "SAUCE" IS DONE.






12.  COOK RIGATONI or WHICHEVER 
MACCHERONI YOU LIKE 

and SERVE with The "GRAVY" (Sunday Sauce)

PASS GRATED CHEESE
and
BUON APPETITO !!!



SUNDAY SAUCE 

Is AVAILABLE in PAPERBACK

And KINDLE on AMAZON.com





SUNDAY SAUCE

alla CLEMENZA all BELLINO alla PACINO










SUNDAY SAUCE alla BELLINO

alla PACINO




AUTHOR DANIEL BELLINO "Z"

With COUSIN TONY

MANGIA BENE !!!






The BELLINO'S Make SUNDAY SAUCE



BELLINO FAMILY SUNDAY SAUCE

BAZZY & DANNY

Wish We Had RECORDED AUNT HELEN & AUNT FRAN

They Were GREAT COOKS of ITALIAN FOOD

"We LOVED Them So MUCH, & MISS Them DEARLY"






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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