Lucys Peach Salad Recipe

PEACHES 

PEACHES alla LUCY  

... Excerpted From Daniel Bellino-Zwicke's forthcoming book SEGRETO ITALIANO !

                                                                   Favorite Dishes & Secret Italian Recipes

My mother used to make this when I was a kid. I can remember my dad bringing home a big bushel basket of ripe summer peaches when they were in season. The basket was so big and with so many peaches that they were too much and my mom would split the peaches with the neighbors who had a large family with lots of kids. I really loved these peaches when I was a boy, and always looked forward to eating them. They were “oh so Yummy.” They still are. I had forgotten completely about the peaches and the way my mother used to make them until this past summer when I bought a few fresh peaches from my local Fruit & Vegetable guy on West 4^th Street in Greenwich Village. The Peaches smelled good, nice and perfectly ripe. And it hit me! I remembered back to the days my mom used to make them, and one day specifically in our neighbors back yard. The neighbors had a couple of Geese and they were running around the yard. My mom and Mrs. Griffin sat in lawn chairs peeling peaches from the large bushel. I watched them, and watched the Geese. We ate the Peaches, and I can still taste them till this very day.

 LUCY’S PEACH SALAD

This recipe is as simple as can be. It’s only Peaches and a little sugar. No cooking! The hardest part is getting the rip peaches. Make, it and you’ll be amazed at how unbelievably tasty these peaches are. It’s great to give to kids, as a much better sweet alternative to super sugar and floured full cakes and cookies. Get the kids hooked on these peaches and tasty Watermelon and Cherries and they might not want too many cakes and cookies. They’re fine, but too many are not. Eat healthy.

INGREDIENTS:

12 large ripe Peaches

7 teaspoons of granulated Sugar

Wash the Peaches well. Do not peel. Cut the peaches in half, removing the pit in the center. Cut each half peach into 5 or 6 wedges each and put into a large glass or ceramic bowl that you will serve the Peach Salad from. Once all the peaches are cut up and put into the bowl, add the sugar. Mix thoroughly, then give to your guest and see how much they love it, and how amazed out how tasty and easy this wonderful little dessert is. Buon Appetito!

In MEMORY of My MOM "LUCIA BELLINO"

CLICK HERE !

La TAVOLA

Stories & Recipes

of 

ITALIAN AMERICA

CLICK HERE !

Aunt Helen Special "Recipe"

Click Here!

THE AUNT HELEN SPECIAL ... 

Excerpted From "La TAVOLA"  by Daniel Bellino Zwicke

Another one of Aunt Helen’s exclusive dishes that  we all  love is her  incredible preparation of “Uovo con Spinaci e Parmigiano.”  Translated to English, this is Eggs Scrambled with Spinach and Parmigano. Yes, the dish does not sound like much, but these few ingredients when properly cooked are tastier than you could ever imagine, it is truly better than the sum of its parts. If I had  never eaten this dish and someone was describing how tasty it is, I’d probably be wondering why this person is carrying on so much over some  mere spinach and eggs. I’d be thinking  that they might have some kind of esthetical problems. Yet this dish perfectly illustrates the  true essence of  Italian  cooking,  getting  great fresh ingredients, letting the main  ingredient shine, with a little embellishment from a couple others. Of course, the dish has to be prepared properly as Aunt Helen does. I made  it once for a few of  my friends, Jimmy, Ada, and Johnny. They all went bonkers for it and always request it when-ever we have a dinner party.

     They all ask me, “Will you please make Aunt Helen’s Crostini?” Aunt Helen’s crostini is what they call the toasted  bread that’s topped with the Spinach and Eggs. Aunt Helen used to  give it to us as a Pannino (sandwich) on a nice Italian roll. I can still remember the  first time she made me one.  I  had stopped over her house for  a little visit and  as usual,   Aunt Helen always  had  some food on hand. “Like I didn’t know she would. Ha-ha!”

     “You want something to eat Daniel,” she asked. I never say no to eating some of Aunt Helen’s amazing food. She made me this sandwich  with spinach and  eggs  stuffed inside.  Aunt Helen  put the sand-wich in front of me and said, “Here you go darling” When I took the first bite, it was a  revelation. I was in heaven!  I couldn’t believe my eyes (mouth, stom-ach, and tongue).

    That sandwich was “Lip Smacking Good.” I asked her how to  make it.  “You just sauté some spinach in olive oil  with a little butter,  add the eggs and some Parmesan Cheese,” Aunt Helen replied nonchalantly, as if it  was nothing. In a way it was nothing, because

it is  very  simple to prepare,  simple  that is once you know what you’re doing. The key word  being, know-ing,  because as  simple a  dish may be,  if  you don’t know  the proper  way  of  making  it,  you  can really screw it up. There is skill, experience, and a knowing touch involved in making it, or any good dish for that matter. You have to season it properly,  cook the eggs just so. Not too much, nor too little, and you need the proper balance or  ingredients. This dish of  Spinach, Eggs,  with  Parmigiano is  what  the true essence of Italian  Food  and cooking is all about. You start with the  best and  freshest ingredients you  can find. You prepare these  ingredients in  a simple manner,  and Ecco,  “You’ve got a tasty  little dish. That is Italian!” That’s what Aunt Helen does so well.

The AUNT HELEN SPECIAL "A SANDWICH

RECIPE:

INGREDIENTS:

2 small Italian Hero Rolls or Any Roll You Like

4 large Eggs

Salt & Black Pepper

1 ½ cups chopped cooked Spinach (fresh or frozen)

½ cup grated Parmigiano Reggiano or Grana Padano

2 tablespoons Olive Oil, 1 tablespoon Butter

1. Beat eggs with Salt & Pepper to taste.

2. Sauté spinach for 3-4 minute low heat. Season with Salt & Pepper.

3. Place eggs in a bowl. Add grated cheese, Salt & Pepper, and beat eggs with a fork.

4. Turn heat up to high. Add eggs and cook over high heat while constantly stirring eggs with a wooden spoon or rubber spatula until the eggs are cooked completely. Remove eggs from pan and leave on the side.

5. Add a tiny bit each of olive oil and butter to pan and toast the rolls in t he pan until all four halves rolls are lightly toasted.

6. Place the 2 bottoms of the rolls on plates, divide the scrambled eggs and spinach in to 2 equal parts and place on each bottom half of toasted rolls. If you like at this point you can sprinkle a bit of Salt & pepper over the eggs then top with a bit more Parmigiano. Top with top of roll, cut each sandwich in half, and enjoy. You your friends will love this one.

Note: As stated before, you can serve these eggs on toasted Crostini Bread at a cocktail hour or as the Antipasto or part of Antipasto Misto for the first course of a meal. You can also serve the Uovo Strapazetti (Scrambled Eggs) on a plate by themselves, with a Salad or some other vegetable on the side. Whatever you do, you will be surprised how much flavor and how tasty this simple, versatile dish is. Bon Appetito!

AMAZON BEST SELLING ITALIAN COOKBOOKS 
From Daniel Bellino-Zwicke

Clemenza Cooks Spaghetti Meatballs for Sophia Loren

Clemenza (Richard Castellano) Teaches Michael (Al Pacino)

How To Make SAUCE (GRAVY)

For 20 GUYS (Mobsters)

INGREDIENTS

For CLEMENZA MOB WAR SUNDAY SAUCE GRAVY

da MEATBALLS

SAUCE

"GRAVY"

CLICK !

LEARN How to MAKE

SUNDAY SAUCE alla CLEMENZA

Recipe in SUNDAY SAUCE

by Daniel Bellino-Zwicke

In Paperback & Kindle on Amazon.com

Click Link Below

CLICK Here !

CLICK HERE!

Missing Positano

Positano, Italy

Missing Positano. Yes I surely do. Positano, a small little town on The Amalfi Coast just south of Sorrento, Napoli, and the Bay of Naples is without question "One of The Most Beautiful Spots on The World." Yes it's gorgeous, just look at the picture or ask anyone who's been there. The little town, former fishing village is located in a natural amphitheater with churches, homes, and hotels sweeping down its hills to the gorgeous Mediterranean Sea (Tyrrenhian Sea) below.

The first time I went to Positano was on June of 1985 .. This was my first trip to Europe where i flew to Rome, where I was blown away by the city, the history, the Roman Forum, the fountains, the food, the markets, gelato, everything. I felt like a kid on Christmas Day, which was the same feeling I'd 3 weeks later after spending 5 days in Rome, then going up to Florence to see my high school friend JoAnn who was now living there and married to an Italian man. Spent 5 days there before heading to Barcelona to redevous with some friend from New York, go to Blanes on the COsta Brava before heading over to Nice and the French Riviera. I was in Seventh Heaven, a young man on his own in Italy, France, and Spain. Boy was that trip unforgettable.

It was then on to a couple days in Venice, and from there I was on my way down to Naple, Positano, and the Amalfi Coast.

My first trip I stayed at a little pensione called Villa Maria Antoinette, a cute little place. Positano was absolutely gorgeous. I'd got down to the beach, rent a chaise lounge, swim, drink Campari, and soak up the son, yes life was beautiful. I'd eat Pesce Spada and Spaghetti Vongole at Vincenzo's, La Cambussa, and a couple other little trattoria's around town. I met the Di Martino's who owned the hottest little Bar / Caffe in town Bar Di Martino, where everyone and everyone went, especially in the evening.

I had a great few days before heading back to Rome for a night before flying home. Wow, what a trip?

The next year I would return. I found a different hotel this time. The previous year, the Villa Maria Antoinette was nice, but there were no common rooms to hang out with other guest so I had done some scouting actually that first trip for the following years stay. I checked out Santa Caterina across from Bar DiMartino where I had had Pizza on the terrazza one night in 1985 .. I actually ended up at The Casa Albertina which was a great friend. When I walked in, Lorenzo greeted me with a warm welcome and gave me a special young persons rate at this beautiful family owned hotel. Casa Albertaina was gorgeous, with white wash walls, beautiful tile floors with tiles from Vietro Sul Mare on the Amalfi Coast. They had beautiful antique furniture and fine oil paintings on the wall. My room was quite lovely, with arched windows and door, nice appointments and a lttle balcony that looked out to Positano and the Mediterrnean below. Yes again I was in 7th Heaven. 

My third trip to Poitano and the Amalfi Coast would also find me spending a few wonderful days on the beautiful Island of Capri. I took the train down to Naples. Hopped a cab to the ferry terminal and a ferry to Capri. Took the ferry over, got a room at the Villa Tosca, and had 3 wonderful days in Capri before talking a boat over to Positano before spending afew days at the Casa Albertina, and my beloved Positano.

I had a wonderful time on that trip in 1988, in; Rome, Capri, and Positano, but little did I know that I wouldn't return for some time. 

 i still haven't been back, but I'm hoping to return at least once more. It's not that I haven't traveled. I've been around the World 3 times over, on 3 trips to Asia, in; China, Hong Kong, Thailand, The Phillipines, Bangkok, Saigon, Vietnam, and Cambodia. I've been twice to Brazil, to Havana Cuba, Columbia, Mexico, several trips to Paris, and several more to Italy, but usually taking me up north to Verona and Lago di Garda on wine-trips that included; Florence, Montalcino, Chianti Classico, and Liguria, but not my beloved Positano. Who knows, one day again, maybe. Positano, I miss you and think of you often.

Daniel Bellino-Zwicke

Me & NICOLETTA

Breakfast

at

Cassa Albertina

POSITANO, ITALY

CLICK HERE !