What inspired you to write your book?
Tasty Italian Food and The Wonderful rituals of The Italian-American Kitchen and Table, which includes my dear Aunts Helen and Fran who cooked me many a wonderful meal of Sunday Sauce, Meatballs, Pasta, and Italian-Amercan Specialty Soups and Sandwiches like Aunt Frans Pasta & Peas, Aunt Helen’s Pannino al Ovo and many more.
About your Book:
Daniel Bellino-Zwicke is not afraid to spill the beans on secret sauces in his new book, SUNDAY SAUCE “When Italian-Americans Cook.” Fans of The Godfather will be pleased to know that of the several Italian-American dishes covered in the book, the Clemenza Sunday Sauce “Gravy” made famous by Al Pacino is included.
SUNDAY SAUCE: When Italian-Americans Cook is available now in paperback and on Kindle from the Amazon store.
With more than 25 years experience as a Chef and Wine Director in some of New York’s most renowned restaurants, including; Del Posto, Barbetta, Odeon, Corrado, Daniel Bellino-Zwicke has delighted foodies and gastronomic adventurers with the book. Many of the meals that make Italian-American so famous as a food genre within its own right are there: Sausage & Peppers, Pasta Fazool (Pasta & Bean Soup), Spaghetti & Meatballs, Meatball Parm Sandwiches, Sunday Sauce aka Gravy, Mussels Marinara, Tony Soprano’s Gabagool, and many more.
If you have ever wondered how to make Clemenza’s Godfather Sauce, you’ll find the secret here, alongside recipes for Sinatra’s Meatball Sunday Sauce along with Mamma DiMaggio’s Sunday Gravy (Joe DiMaggio’s Mother), and Goodfellas Prigione Sauce.
Sundays are very important in Italian-American culture. It’s a time when all the family comes together to celebrate over a meal. With recipes that have become synonymous with Italian-American with entertainers and movie stars in many an epic movie over the years, the recipes included in this book will make that Sunday even more memorable.
Cuisine Style or Food Genre
Italian American Cooking & Culture
Sample Recipe or Food Advice
Lucia Bellino’s Stuffed Peppers
1 medium onion, minced
3 cloves of garlic, minced
6 Tablespoons chopped parsley
6 Tablespoons bread crumbs
2 eggs. Salt & pepper
1 cup long grain rice
¾ lb. ground pork
¾ lb. ground beef
1 Tablespoon Dry Oregano
½ cup grated Pecorino Romano
4 Red or Green bell peppers
½ cup chicken broth
1-1/2 cups tomato sauce
Preparation for Lucia’s Stuffed Peppers:
1) Cook the rice for 12 minutes in boiling water and drain.
2) Cut the tops off the peppers and reserve.
3) Mix all remaining ingredients except the Broth and sauce in a Large bowl.
4) Stuff the peppers with the meat mixture and top with the Pepper tops.
5) Place the peppers in a small baking pan with the broth. Cover with aluminum foil. Bake at 350 for 40 minutes. Remove foil and continue Baking for 15 minutes longer.
6) Heat the tomato sauce.
7) Put 6 Tbs. of sauce on a plate with a pepper.
8) Serve with grated cheese.
What formats are your books in
Both eBook and Print
How do you see writing a food/cookbook as different from writing other genres of books?
I get to cook and eat a lot of tasty Italian Food.
Advice to someone that is thinking about or currently working on a food book or cookbook
Just do it .. Don’t let anyone stop you. Write as much as you can. Make an outline step-by-step and write things one at a time. This really helps and if you have a good outlin, good memory, and creativity, once you have a good outline, the book will write itself.
How did you decide how to publish your book and where is it published through:
With Createspace, which is a great avenue for writers to get publish and be seen, and make their Dreams-Come-True … The dreams of writing and publishing a book, “It’s wonderful!”
It’s just easier. No rejection from editors and publishers whose main interest is money. We’re lucky in this day and age to be seen and heard through self publishing .. I’m sure many a great story and stories in the past have been lost because writers were unable to get publsihed.