Mario Batali

Greatest Summer Truffles Ever …….. “At Bar Pitti”

 

A Plate of PASTA with WHITE TRUFFLES at Bar Pitti

 

TRIPPA 

a Bar Pitti Favorite

Inside BAR PITTI  … Greenwich Village  NEW YORK

 

 

“GREATEST SUMMER TRUFFLES EVER!!!””””

We had another great plate of “Taglierlini with Truffle” the other day at Bar Pitti.
The Black Summer Truffles from Umbria have been so good this year, that they taste almost as good as the “White Alba Truffles” of the Autum and Winter Season.
It was quite funny when my friend Pat “P” and I took owe first bites, i said, “Patty Boy,” these Truffles are as good as the “Whites.” He agreed, and the words were barely out our mouths when Govanni came over and aske us how our Pasta was and added that they were “Stupenious” this year. “Just as good as the White Truffles.” We told him that we just said the same thing, and at about a fourth of the price at $23.00 a plate, they were an absolute “Bargain.”

We had a plate of Vitello Tonnato and “Trippa Fiorentina.” both were tasty as ever.
If you haven’t had any of the Norcia Summer Truffle, run on down to “Bar Pitti” and get a plate. “they’re Amazing!!!!” We drank a bottle of “Macari Sauvignon Blanc,”
as everyone seems to be doing these days and we were as “Happy as Peas in a Pod.”

by Daniel Bellino Zwicke

Watch for Daniel Bellino Zwicke’s upcoming book, “La Tavola” to be released November 2008 by Aardvark Global Publishing and read about the Adventures of the Table of
Italian-American New Yorkers.

 

 

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SUNDAY SAUCE

When Italian-Americans Cook

by Daniel Bellino-Zwicke

AVAILABLE on AMAZON.com

 

 

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SUNDAY SAUCE…….Daniel Bellino Zwicke

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SUNDAY SAUCE
Meatballs

and the “Meatball Parm Sandwich” you make on
Monday after the Sunday you make the sauce.

SUNDAY SAUCE

One of the great traditions of the Italian American enclave in the U.S. is the ritual of Sunday afternoon when the entire family gets together for Mama’s or Nona’s famed “Sunday Sauce.” What is it? Well there are a number of variations on the theme. Most Sunday Sauce’s are made with Italian Sausage, Braciola, and Meatballs. Some people make theirs with pork ribs, beef neck, and possibly chicken thighs and backs. These meats are slowly simmered for several hours with tomato, minced onions, garlic, celery, and carrots. I generally like to make my Sunday Sauce with sausage, meatballs, and pork ribs. Other times I’ll make it with sausage, ribs, and braciola. An old tradition in some families is that mother or grandma would start the sauce early on a Sunday morning, get it simmering away for a couple hours on top of the stove, then put it in the oven for a couple hours while everyone goes to church, the sauce slowly simmers and when you get back home, the sauce is ready.
The Sunday Sauce that my mother would make was with sausage, meatballs and beef braciola. My memories are vivid watching my mother stuffing the braciola with garlic,
parsley, Pecorino, and pignoli nuts, then sewing up the bundles with a needle and thread so they would hold together while simmering in the gravy (many families all over the New York and around the country simply call Sunday Sauce “Gravy”). Another fond memory was helping my mother roll and shape the meatballs.
As for me, my Sunday Sauce will vary depending on my mood. One thing I love to do when making the sauce is the addition of pork spare ribs, which not to many people use, I love it.
Whenever people eat my sauce, they go nuts for the ribs and some are surprised cause they might never have had them in a sauce before. They didn’t know that you could use pork spareribs. The ribs are traditional with some but not everybody. It is quite a shame for those who don’t add the ribs because they give the sauce some wonderful flavor and they are incredibly delicious to eat after braising in the sauce for a couple of hours. Whenever I make the sauce and I’m dishing it out to friends and family, I always make sure that I have my fare share of the ribs. Pork ribs cooked in this manner, simmering in the sauce are oh so succulent and tasty. They are far beyond compare. “They are Out-of-this-World!!!” The friends, one-by-one, go nuts for them. “Yes they are most than tasty!”
And what to serve with the Sunday Sauce you ask? It should be a short macaroni; rigatoni, ziti, or gnocchi are best.
The rituals of cooking, serving, and eating Sunday Sauce is a time honored one. It is a beautiful thing. If you mention the term Sunday Sauce to any number of millions of Italian-Americans, the wheels start turning in their heads. Thoughts of how tasty it is, all the different components; the meatballs, sausages, braciola, (maybe ribs, beef or pork neck), the pasta, and the gravy itself.
They think about sitting at the table with friends and or family, people they love. They think about the antipasti that will start the meal and about some good Italian Wine, maybe a nice Chianti. They think about the warmth in the air, loved ones, Dino, Sinatra, and of course, the
Sunday Sauce itself. “It’s a beautiful thing!!!” If you’ve never done it, “Try it!” If you haven’t cooked one for some time, plan a get-together soon. “Sunday Sauce, it brings people together,” in a most delightful way.

“SUNDAY SAUCE” is excerpted from Daniel Bellino Zwicke’s  “La Tavola”

"La TAVOLA" AMERICA'S BEST BOLOGNESE SAUCE .. Recipe in "La TAVOLA"  by Daniel Bellino Zwicke

“La TAVOLA” AMERICA’S BEST BOLOGNESE SAUCE .. Recipe in “La TAVOLA” by Daniel Bellino Zwicke

 

>$1.00 a Slice Pizza On St. Marks Place Makes a Big Splash

>2 Bros. Pizza on St. Marks Place is making a big splash in the East Village. At a $1.00 a slice, you’d have to go back to the mid-80’s to get Pizza this cheap.
People Love it. Almost everybody you ask will admit that it’s no Lombardi’s, John’s or Tottono’s. What it is, is a pretty good slice, and at $1.00 a slice it just can’t be beat. It’s not great, but many have had to take a shot for just a “Buck” per slice you just got to try it at least once. Almost everyone poled liked it and said that it taste much better than they thought it would. As one guy put it, it’s pretty dam good, far superior to commercial Pizza like Domino’s, Papa Johns, or Pizzahut, and at just $1.00 a slice and $2.75 for 2 slices and a soda, a great inflation fighter.

Several people surveyed said, “It’s just the ticket when your drunk and out drinking in the East Village.” But you don’t have to be drunk to like it. It even taste good when you’re sober, and the price is oh so sweet.

Looks like we have an “Institution” in the making.

DUMPLING HOUSES of the LES New York

 

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99 ALLEN

The ORIGINAL DUMPLING HOUSE

That Started The Whole Craze

No Longer in Business


Order of 4 PORK DUMPLINGS

Just $1.50

They were 5 DUMPLINGS For $1.00

When I First Started Going to VANESSA DUMPLING

Long Beffore They Exploded

 

I was one of the First in NEW YORK to Discover these Great Super Cheap Chinese Dumpling Houses in the LOWER EAST SIDE of NEW YORK. 99 ALLEN on Allen Street just Below Delamcey Street was the FIRST. I started going there way back in about 2003 when you got a wopping 5 DUMPLINGS for Just $1.00 .. Dam??? Yes 5 for One Dollar. These days you get 4 for $1.50 which is till a pretty good deal and one of the BEST CHEAP EATS in the City Bar None. In Fact, this is probably the # 1 BEST There Is.

Yes 99 ALLEN was the first of the now famous and much loved Cheap Eats CHINESE PORK DUMPLING HOUSES. The Dumpling House on Eldridge Street around the corner form 99 Allen ccame next and did quite well. So well in fact they expanded (Double the size), got hugely popular with the masses and put 99 ALLEN Out of Business.

Next came PROSPERITY DUMPLING 3 blocks down on ELDRIDGE which I was one of the FIRST to discover. This place was GREAT but didn’t catch on the way VANESSA did and they went out of business as well.

VANESS Now has 3 Locations, the ORIGINAL in The Lower East Side, one on 14th STREET and one in WILLIANSBURG. It’s great to see them going into new neighborhoods and making their BEST CHEAP EATS of NEW YORK Available around the city.

 

VANESSA DUMPLINGS

It used be called Simply DUMPLING HOUSE

Before Expansion and Renovation

And Name Change

 

“Prosperity Dumpling”

the Best Kept Secret of the Lot. Shaaaaaaaaaaaa !!!”

No longer in Business

 

“I LOVE PROSPERITY DUMPLING and used to get a couple orders for dinner after I got my $5 HAIR CUT at the CHINESE HAIR SALON up the block.”

 

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C & L DUMPLING is My Current Favorite CHINESE DUMPLING HOUSE

Located at 77 CHRYSTIE STREET

They are without Question one of NEW YORK ‘S BEST CHEAP EATS Joints to be found anywhere in the City. Check them out, I highly reccomend them.

 

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You Can also Get NOODLE SOUP

and other Items at C&L DUMPLING HOUSE

 

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The BADASS COOKBOOK

SECRET RECIPES

 

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>Donata Venturini Hosts LAMBRUSCO DINNER at DeL POSTO

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MARIO BATALI slurps SPAGHETTI with Joe Bastianich as Mom Lidia looks on at Del Posto in Chelsea

Leonardo Locasio of Winebow with Marelisa Allegrini (Great AMARONE producer) with Sommelier DANIEL BELLINO ZWICKE at Wine Tasting downtown New York

Butcher at ALBANESE MEAT MARKET(Italian Butcher)

DONATA VENTURINI HOSTED WINE DINNER at DEL POSTO


Monday June 30, 2008. Donata Venturini of the Emilia Romagnan wine estate Baldini Venturini hosted a Lambrusco/ Emilia Romagnan wine dinner at Del Posto in the Meatpacking District of New York last night. The dinner was attended by members of the Wine Press, including Natasha Lardera, Pino Cavallo of Gazettino, Italian Wine Industry people like Leonardo Locasio the founder and proprietor of Winebow, Salvatore Evangelista of Supreme Wines, and Daniel Bellino Zwicke.

The feature of the evening was the wines of Baldini Venturini which were paired along with other wines to a phenomenal 7 course menu created by Del Posto’s Executive Chef Mark Ladner.

The evening started with a cocktail hour of Carpene Malvoltti Prosecco followed by the sit down dinner.

We began the meal with perfect Prosciutto di Parma paired with Venturini’s Malvasia,
Colli di Scandiano e di Canossa 2007. This wine was absolutely extraordinary. Immediately as I brought the wine to my nose I could smell a complex array of aromas led by what smelled like Over-Ripe Pears and Apples. It was phenomenal. In the mouth the wine tasted of a great Sauterne minus the sweetness. This wine is a absolute “Winner,” Unfortunately these wines are not yet available in the U.S. but is sure to be so soon as a few of the Wine Importers present were hot for these wines and practically fighting to see who will be Lucky enough to have them in their Portfolio.

The second course was Aragosta con Salsa Americana (Lobster Salad with Campari Sauce) paired with the Tocai Friuliano,Livio Feluga 2007 which paired nicely with the Lobster. The Tocai exhibited classic Tocai flavors of crisp Apple with hints of Figs and nuts. Very nice from one of Friuli’s top producers Livio Feluga, who in this Wine Guys eyes (nose and mouth) makes the most wonderful Pinot Grigio on the entire market.

Livio Feluga’s Pinot Grigio has a beautiful copper tint in color, with excellent fruit aromas, and wonderful Pear and Kiwi with a tad of savory ness that is absolutely delicious. This wine taste of ripe Pears and Kiwi with a twinge of savory-ness.
Feluga’s Pinot Grigio is perfection when it comes to representing this grape variety to it ultimate peak. I am not one to hardly ever drink Pinot Grigio, but I would never say “No” to the fine wine. It is a joy to drink.
Note: We did not drink Livio Feluga Pinot Grigio at the dinner, but with the mention of the Tocai that we had, I couldn’t pass up the chance to talk about this wonderful wine.

For our “Third Course” Chef Ladner sent us Gargenelli Al Ragu Bognese, which was absolute “Perfection Personified” on a plate. The Bolognese was so wonderful that this guy wish that the portion on the plate was double of what it actually was. Rich and so sublime. It was cruel and a tease to us to eat something so flavorsome, and just have a tiny taste. “Se la Vie.” Lambrusco Rosso, Reggiano, Venturini Baldini 2007 with its invigorating flavors of Sour Cherries and Plum was the perfect foil to the “
Perfect Bolognese.” The wine was refreshing and wonderful and a delight to drink.

Our fourth course, Salsiccia di Foe Gras was quite tasty. The Lambrusco Spumante, Rubino del Cerro, Venturini Baldini 2007 paired with the Foe Gras sausage was an excellent match.

Fifth Course was Beef Tenderloin that melted in the mouth, grass fed from Colorado. Superb, paired with Barolo Damilano.

For desert we were served two courses. The first Dolce was Citus Fantasia (Lime and Grapefruit Gelato) paired with two tasty desert wines; a delisious Marzemino, Colli di Scandiano e di Canossa, Venturini Baldini 2007 and Malvasia, Colli di Scandiano e di Canossa, Venturini Baldini 2007 which was delicate and elegant with lovely Pear and Apple flavors.

We were then served the second desert course of Biscotti Assortiti (Assorted Cookies), paired with 10 Year Tawny Port, Neiport NV.

The dinner, the food, wine, and company were a “Joy.” It was quite a wonderful evening.

Let us point out the fact that in the 1970 their was a “Tons” of awful cheap and cheese Lambrusco dumped on the U.S. which is not real Lambrusco but wine that was created to sell to those with uneducated and unsophisticated palates. There were two or three companies who ahd excellent ad and markdting campaigns geared toward that specific audience. The wine was compared to other awful cheap wines like Boone’s Farm. These people who made these so-called Lambrusco’s did a great job of marketing and selling Millions upon Million’s of bottles of the “Plunk.” They also did a great job of giving real true Lambrusco a Super Big Black Eye and oh-so bad reputation of which was never deserved , just as massed produced Soave and Valpolicella received an undeserved bad naneat the time.

True Lambrusco wonderful to drink. It is a nice refreshing unique alternative to drink now and then as something different. Luckily the Lambrusco Consorzio has done a fine job in recent years to kill this negative outlook of Lambrusco. The producers have done a great job making tasty true and traditional Lambrusco and New Yorkers and other Americans of good-taste and education have been taking to this Lovely wine. “Thank God, Lambrusco is finally getting the good due it deserves,” so has Valpolicella and Soave. These wines are good and pleasant to drink and it is nice to see more Americans discovering and accepting them. Even Loving them. Last year, more Lambrusco was sold then ever in the U.S. Have you tried some yet? Do so.