CLEMENZA MAKES SAUCE
RICHARD CASTELLAN & AL PACINO
The GODFATHER
"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.
SUNDAY SAUCE
alla BELLINO alla PACINO
RECIPES :
SUNDAY SAUCE
PACINO PASTA
LASAGNA - MEATBALLS
And MORE ....
AL PACINO
DANIEL BELLINO-ZWICKE
BAR TIBERIO
CAPRI, ITALY
SPAGHETTI GARLIC OIL & ANCHOVIES
To MAKE AL PACINO'S FAVORITE PASTA SPAGHETTI GARLIC & OIL
Make the Following Recipe, but OMIT The ANCHOVIES
Then you have "SPAGHETTI AGLIO OLIO" - AL PACINO'S FAVORITE
Note : Note, the recipe for Spaghetti Aglio Olio as Al Pacino likes it and as it’s written in Daniel Bellino’s Grandma Bellino’s Cookbook, encompasses Two-Recipes-In-One ..
You have the Recipe for Spaghetti w/ Garlic Oil & Anchovies, and to make Spaghetti Aglio Olio the way AL Likes It, is by making this recipe, but omitting the Anchovies to end up with Spaghetti Aglio Olio, just the way the Great Al Pacino likes it.
Mangia Bene!
.
INGREDIENTS :
¼ cup best quality
Italian Olive Oil
Italian Olive Oil
6 cloves of Garlic,
peeled and minced
peeled and minced
½ teaspoon
Red Pepper Flakes
Red Pepper Flakes
6 Anchovy
Filets minced fine
Filets minced fine
1 pound
imported Italian Spaghetti
imported Italian Spaghetti
¼ cup
Italian Parsley
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 Anchovies in a large frying pan and cook on medium heat for 2 minutes.
Add garlic 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 past is finished cooking, quickly remove it from the heat and drain into a colander, reserving about 4 tablespoons of the pasta cooking water to add to pasta sauce.
Add spaghetti back to the pot it cooked in and drizzle on a little olive oil and mix. Pour the garlic anchovy sauce and the reserved pasta water over the spaghetti with half the chopped Parsley and mix well.
Divide the spaghetti among four pasta plates or bowls. Sprinkle the top of each plate of Spaghetti with some chopped parsley and serve.
