Giulia Bruno Cooks

 

GIULIA BRUNO

"LET'S MAKE a PIZZA" !!!

GIULIA versus PAPA BRUNO

"The BRUNO COOK-OFF"

WHO DO YOU THINK WINS ?

SUNDAY SAUCE

"WHEN ITALIAN-AMERICANS COOK"

PASTA MEATBALLS PACINO & SUNDAY SAUCE

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Pacino Pasta Recipe

 

 

CLEMENZA MAKES SAUCE

RICHARD CASTELLAN & AL PACINO

The GODFATHER

AL PACINO'S Favorite PASTA !  SPAGHETTI AGLIO OLIO recipe by BELLINO

"Pacino & Bellino" refers to a culinary and cultural connection centred around Italian-American traditions, specifically involving author Daniel Bellino-Zwicke (often referred to as Bellino), and actor Al Pacino.

Here are the key aspects of this Connection:

Sunday Sauce Recipe: Daniel Bellino created a "Sunday Sauce" (Italian-American gravy with sausages, meatballs, and braciole) recipe inspired by the scene in The Godfather where Clemenza teaches Michael Corleone (Al Pacino) how to make it.

• "Sunday Sauce" Sneakers: Bellino created limited-edition "Sunday Sauce" sneakers inspired by this theme and his Italian cookbook.
• Al Pacino’s Favorite Dish: Bellino has highlighted and written about Al Pacino’s favorite dish, which is Spaghetti Aglio e Olio (garlic and oil), a dish often cooked by Pacino's family in the Bronx.
• Culinary Collaboration/Homage: Bellino-Zwicke has written extensively about Italian-American culture, often bridging the gap between iconic figures like Frank Sinatra and Al Pacino with authentic, traditional recipes in his books and articles.
• "Sunday Sauce alla Pacino": This is a specific recipe created by Bellino-Zwicke, described as a culinary tribute to Al Pacino.

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SUNDAY SAUCE

alla BELLINO alla PACINO

RECIPES :

SUNDAY SAUCE

PACINO PASTA

LASAGNA - MEATBALLS

And MORE  ....

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AL PACINO 

DID YOU KNOW ?

AL PACINO'S Family Comes From CORLEONE SICILY

DANIEL BELLINO-ZWICKE

BAR TIBERIO

CAPRI, ITALY

SPAGHETTI GARLIC OIL alla PACINO

aka "SPAGHETTI AGLIO OLIO"

PACINO PASTA Recipe by BELLINO

INGREDIENTS :

¼ cup best quality
Italian Olive Oil

6 cloves of Garlic,
peeled and minced

½ teaspoon
Red Pepper Flakes

1 pound
imported Italian Spaghetti

¼ cup
Italian Parsley

Put a large pot with 4 quarts of water on the stove. Add 2 tablespoons salt and bring to the boil.

Place Olive Oil and garlic in a large frying pan and cook on medium heat for 2 minutes.

Add red pepper and continue cooking on low heat until the garlic begins to turn slightly brown. Turn heat off and let rest.

Add spaghetti to the boiling salted water. Cook spaghetti according to directions on package.  Two minutes before the cooking time on package start testing the doneness of the spaghetti by taking a strand out of the water and biting into it to see how far cooked it. By doing this you’ll be able to determine if it needs to cook a bit longer or if it’s ready.

Once the pasta is finished cooking, quickly remove it from the heat and drain into a colander, reserving about 1/3 of a cup of the pasta cooking water to add to pasta sauce.

Add spaghetti back to the pot it cooked in and add the garlic olive oil sauce and the a mix well. 

Add a little of the pasta cooking water if needed. Add the chopped parsley and mix.

Divide the spaghetti among four pasta plates or bowls. Sprinkle the top of each plate of Spaghetti with some chopped parsley and serve.

NONNA BELLINO'S COOKBOOK

"RECIPES FROM MY SICILIAN NONNA"

Daniel Bellino Zwicke

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Paris Hilton Burger

PARIS HILTON

Eating a BURGER !!!

ME and My iPhone

It Does Everything !!!!

You gotta Just LOVE it! 

My MUSIC, Pictures, News

  It's got a Camera, makes VIDEOS 

... Another SEX TAPE? Ha Ha !

.

The Story of Pasta Carbonara Rome WWII

 

SPAGHETTI CARBONARA

"WHAT DID GI's HAVE to DO with IT" ???

FAVORITE ITALIAN COOKBOOKS

PASTA CARBONARA & AMERICAN "GI's" ???

Carbonara is a classic Italian pasta dish from Rome, Italy. It is known for its creamy sauce made from eggs, Pecorino Romano Cheese, cured pork (Guanciale or Pancetta) Black Pepper. "No Cream" !!!  The sauce's silky texture is achieved by tossing hot pasta with the egg mixture and starchy pasta water off the heat, which gently cooks the eggs without scrambling them. 

Pasta Carbonara's origins are strongly linked to American soldiers in Rome during World War II, who introduced bacon and powdered eggs, prompting Italian cooks to create a pasta dish with these ingredients and local cheese and black pepper for a hearty meal, evolving from a "breakfast spaghetti" request into the iconic dish known today. Italian cook Renato Gualandi is sometimes credited with creating an early version using these rationed items for U.S. officers in 1944, although the dish's exact inventor remains debated. 

The WWII Connection

American Rations: U.S. troops brought bacon, cheese, and powdered eggs, which were a novelty and comfort to them.

• Italian Adaptation: Local Italian cooks combined these ingredients with pasta, creating a version of bacon and eggs on spaghetti, sometimes called "spaghetti breakfast".
• Key Ingredients: This fusion led to the creamy sauce of eggs, cheese (like Pecorino Romano), cured pork (substituted for bacon), and black pepper (resembling charcoal dust). 
• Evolution to Modern Carbonara
• After the war, as local ingredients became more available, the recipe was refined using fresh eggs and guanciale (cured pork jowl), becoming the beloved Roman dish we know today.

• While some debate its American influence, most food historians agree the dish emerged in post-WWII Rome, a testament to an Italian-American culinary exchange

SPAGHETTI CARBONARA

EGGS, GUANCIAL, PECORINO, SPAGHETTI

RECIPES

CARBONARA & ROMAN PASTA

RECIPES

In "ITALIAN FOOD & TRAVEL"

TRAVEL GUIDE - COOKBOOK

DANIEL BELLINO ZWICKE

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PASTA CARBONARA - RECIPE

How to Make Authentic Carbonara

INGREDIENTS:

12 ounces imported Italian Spaghetti, 4 Egg Yolks, 1 cup grated Pecorino Cheese, Black Pepper

The key to Carbonara is the emulsion—creating a creamy sauce using the heat of the pasta rather than direct stovetop heat, which would scramble the eggs. 

Prep the Meat: Sauté cubed guanciale or pancetta in a skillet until the fat renders and the meat is crispy.

Whisk the Sauce: In a separate bowl, whisk together the eggs, grated cheese, and plenty of black pepper.

Cook Pasta: Boil spaghetti in salted water until just al dente. Reserve a cup of the starchy pasta water before draining.

Combine: Toss the hot pasta into the skillet with the pork and rendered fat.

Emulsify: Remove the pan from the heat. Quickly stir in the egg and cheese mixture, adding small splashes of reserved pasta water as needed. The residual heat will cook the eggs into a smooth, glossy sauce. 

SPAGHETTI CARBONARA

Video Recipe

In ITALIAN

SPAGHETTI CARBONARA

VIDEO RECIPE

by VINCENZO "In ENGLISH"

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Sinatra Pasta - Recipes

 

FRANK Makes PASTA

FRANK SINATRA Shows DINAH SHORE

HOW to MAKE TOMATO SAUCE

"SPAGHETTI POMODORO"

SPAGHETTI POMODORO 

This dish focuses on a "quick" sauce that tastes of fresh Tomatoes rather than a long-simmered "Gravy." 

RECIPE "FRANK'S TOMATO SAUCE"

• Ingredients:
• 1 lb Spaghetti

• 1 (28 oz) can Whole Peeled Tomatoes (preferably San Marzano), crushed by hand
• 1/4 cup Extra-Virgin Olive Oil
• 4–6 cloves Garlic, peeled and lightly smashed
• Handful of Fresh Basil Leaves, torn
• Kosher salt and black pepper to taste
• Optional: Pinch of red pepper flakes 
• Instructions:
• Infuse the Oil: Heat olive oil in a large skillet over medium heat. Add the smashed garlic cloves and sauté for 2–3 minutes until golden brown. Sinatra’s Rule: Remove the garlic once it's golden to leave only a subtle infusion.

1. Start the Sauce: Carefully add the hand-crushed tomatoes and their juices to the oil. Add red pepper flakes if using. Simmer on medium-low for about 15–20 minutes, stirring occasionally, until the sauce slightly thickens but remains bright red.
2. Cook Pasta: While the sauce simmers, cook spaghetti in a large pot of heavily salted boiling water until al dente (firm to the bite).
3. Finish & Emulsify: Reserve 1/2 cup of pasta water, then drain the spaghetti. Add the pasta directly into the sauce skillet.
4. Toss: Add the torn basil and a splash of the reserved pasta water. Toss vigorously over medium heat for 1 minute until the sauce coats every strand. Serve immediately. 
5. Fettuccine à la Sinatra
6. This is a decadent, Alfredo-style preparation that Sinatra often requested. It is defined by its simplicity—no flour or thickeners, just high-quality dairy and cheese.
7. Prep time: 5 mins | Cook time: 15 mins | Servings: 4

Ingredients:

• 1 lb Fettuccine (fresh is best if available)
• 1/2 cup (1 stick) Unsalted Butter, softened
• 1 cup Heavy Whipping Cream
• 1 cup Parmesan Cheese, very finely grated
• Salt and freshly cracked black pepper
• Fresh parsley for garnish 
• Instructions:

1. Boil Pasta: Cook fettuccine in salted water until just al dente.
2. Melt & Blend: While the pasta cooks, melt the butter in a large saucepan over low heat. Be careful not to let it brown.
3. Create the Base: Slowly whisk in the heavy cream. Simmer gently for 2–3 minutes until slightly thickened, but do not let it reach a rolling boil.
4. Add Cheese: Gradually whisk in the Parmesan cheese until the sauce is smooth and velvety. Season with salt and a generous amount of black pepper.
5. Combine: Drain the pasta and add it to the sauce. Toss gently to coat.
6. Rest & Serve: Remove from heat and let the pasta sit, covered, for 2 minutes—this allows the noodles to absorb the sauce. Garnish with parsley and serve on warm plates.

Daniel Bellino Z

The SINATRA COOKBOOK

"SINATRA SAUCE"

COOK & EAT LIKE FRANK

His FAVORITE ITALIAN RECIPES

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