SUNDAY SAUCE alla SINATRA and Other Great Italian-American Recipes, Like PASTA FAZOOL, and CLEMENZA’S GODFATHER SUNDAY SAUCE “GRAVY” Are in “SUNDAY SAUCE” by Daniel Bellino-Zwicke
SECRET SAUCE “SEGRETO”
Excerpt from Daniel Bellino Zwicke’s “SUNDAY SAUCE”
Due for November 30, 2013 Publication
Tagliolini with Salsa Segreto. Secret Sauce? We lost our beloved Old-School Italian Red-Sauce Restaurant Gino’s of Lexington Avenue a couple years back. Gino’s opened in 1945 by Neapolitan Immigrant Gino Circicello was a Gem of a Restaurant loved by its many loyal customers who kept the place packed and vibrant night-after-night. The place was perfect; Great Food and good wine at reasonable prices coupled with excellent service by friendly attentive waiters inside a homey comfy dining-room that everyone loved, from its cozy little Bar at the front of the restaurant, its Phone Booth (one of the last surviving in New York), and the famed Scalamandre Zebra Wallpaper that is as much a part of Gino’s as the tenured old waiters and the popular Chicken Parmigiano.
Among all the tasty dishes with the Pasta with Salsa Segreto, “The Secret Sauce,” it was as tasty as can be, and a perennial favorite with Gino’s legendary clientele, including the likes of Frank Sinatra, Tony Bennett, Joe DiMaggio, and a string of luminaries to long to name. Gino’s had many wonderful dishes that were soul satisfy, unpretentious, but tasty as heck. They were all the usual suspects of Italian Red-Sauce Joints everywhere; from Baked Clams Areganata, to Shrimp Cocktail, to Spaghetti With Clam Sauce, Lasagna, the famed Veal Pamigiano, “the entire menu.”
I used to go to Gino’s with my cousin Joe, my sister Barbara came a couple times, as my brother Michael. But it was usually me and Cousin Joe and if anyone else tagging along. Now I love my pasta as all good Italian-Americans do, but my cousin Joe? He had me beat. The guy loves his pasta, and wanted it practically every day. I believe we tried the Secret Sauce on our first trip there together. I think with Tagliolini, but you can have it with Spaghetti, Rigatoni or whichever pasta you like. Well we loved it from the very first, and would get it every time we went. Often we’d get Baked Clams and Shrimp Cocktail, followed by a Half Portion each of Tagliolini with Salsa Segreto, and as our main we might split a Veal Milanese with a “Nice Bottle of Chianti.” We’d finish the meal with Espresso and a couple of Desserts, maybe a Tira Mi Su and a Chocolate Tartufo.
So the Secret Sauce, what’s in it you want to know? Yes I identified the Secret ingredients one day, I made it, and it tastes exactly the same, and that’s as tasty as can possibly be, a 10 out of 10, you can’t get any better. It’s quite simple and you’d be amazed, but that’s the essence of all Italian Cooking, simply tasty. The Secret of The Secret Sauce is, “I shouldn’t tell you but I will.” I should be charging you $100 just for this one recipe but I won’t. “I hope you know what a bargain you people are all getting; my Sunday Sauce, Clemenza’s Sunday Sauce, my Lentil Soup recipe, Marinara Sauce, and so much more.” I’m getting robbed. But here you go, The Salsa Segreto (Secret Sauce) from the former Gino’s Restaurant on Lexington Avenue across from Bloomingdales is Butter and Parmigiano Reggiano Cheese added to a simple tomato sauce as you toss the pasta (your Choice) with the Sauce. Basta! That’s it! The Cat is out of the Bag. Enjoy!
Sassello and awesome reserve production CHianti from Castello Verrazzano
by Luigi Cappellini
Daniel Bellino-Zwicke and Cavalier Luigi Cappellini of Castello Verrazzano at DeGrzia Restaurant
New York …
Yes Chianti came to town the other day. The town? New York City. The Chianti, Castello Verrazzanno … Luigi Cappellini of Castello Verrazzano (Owner) visited with me and tasted me on his latest offerings from his equisite wine estate in Greve in Chianti Classico .. Chianti Classico is the great wine region in Tuscany that produces Italy’s most storied wine “Chianti” along with Vin Santo and porprietory Super Tuscan Wines .. Mr. Cappellini is the proud owner of one of Chianti Classico’s and Italy’s finest most beautiful wine estates. They produce three different Chianti wines; a Chianti normale, Chianti Riserva, and a special limited edition Cru Chianti in Sassello which was formally bottled as a Super Tuscan but has by a good choice of Mr. Cappellini been made and classified into Chianti Classico Riserva status. Luigi brought the Sassello to me to taste along with other fine wines. Let me tell you, when I tasted the Sassello, it blew my wine. The “Sassello” Chianti Classico Riserva 2007 is one of the finest wines that I have tasted of a few thousand wines this year. The wine has everything going on for it, and I’m not going to go into some drrwn out boring discription other than to say it was delicious, tasty, “In Perfect Balance,” and just one of those extra special wines. I love it, and ordered 2 6 packs on the spot. We have many great wines in our extensive cellars of Big Names of great prestige and storied vintages, and I can easily say, that when we take delivery of this wine next week it will be among our greatest wines in our cellars of a couple thousand, the wine is great as great can be, “Basta!”
Luigi also brought his 2009 Chianti normale and Chianti Reserva 2007, both quite tasty. Unfortunately, I wasn’t tasted on their (Verrazzano’s) great Vin Santo, which I’ve drank on numerous occasions in Greve at the Verrazzano Estate .. I wasn’t tasted on it, as the importer Palm Bay does not import that particular wine from Verrazzano, but I can tell you from experience, the wine is nutty, lush, and just perfect …
One wine that Luigi tasted me on and of which I just bought 2 cases as I love it, is a wine called Verrazzano Rosso, with a subtitle of MiniTuscan … The wine is super tasty and very affordable … It is made of Sangiovese, Cannaiolo, Mavasia, and a tiny bit of Trebbiano. This wine is made in the classic true old style of Chianti of which white grapes were allowed in the blend of mostly Sangiovese Grapes along with the native Cannaiolo, and white native grapes Trebbiano and Malvasia. The wine is quite tasty of medium body and ripe as well as a tad of bitter fruit flavors. As I said, this wine as made in the way that Chianti used to be made with native grapes of the Chianti Classico wine region. The laws and rules of what is a Chianti Classico by the law of the Italian Goverment and Chianti Consorzio were changed in 1996 to incude the sacraligious inclusion of international grapes like Merlot and Cabernet Sauvignon … For those who know me, they know I distane this practice along with a few other people who are Chinati lovers and purest. We wish for the laws to change back and exclude all “non-native Grapes” like Merlot, Cabernet Suavignon and any others, and for Chianti to incude only native grapes and a blend of mostly Sangiovese and including small amounts of native grapes like; Cannaiolo, Colorino, Malvasia Nero, and very tiny amounts if a property so chooses of the white grapes of Trebbiano and Malvasia Bianco. This is true CHianti and the kind of Chianti Luigi Cappellini makes at the Verrazzano Estate.
Daniel Bellino Zwicke