Italy Most Famous Sandwich Panini

 

ADREA BODERI

ITALY'S MOST FAMOUS SANDWICH MAKER

At CASEIFICIO BODERI

SIRACUSA MARKET

SICILY

Italy's Most FAMOUS SANDWICH MAKER

CASEIFICIO BODERI

SIRACUSA

WATCH ITALY'S Most FAMOUS SANDWICH MAKER

Making Panini at His Cheese & Sandwich Shop BODERI

In the Market in ORTIGIA

SIRACUSA, SICILY

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The SANDWICH KING of ITALY

BODERI

The MARKET iN ORTIGIA

SIRACUSA

ITALY'S MOST FAMOUS SANDWICH MAKER

HOW to MAKE a GREAT ITALIAN SANDWICH

CASEIFICIO BODERI

SIRACUSA

SICILY

Panino Boderi

The BEST SANDWICH in ITALY !!!

ANDREA BODERI

CASEIFICIO BODERI

SALUMERIA CHEESE SHOP

In The MARKET on ORTIGIA

SIRACUSA, SICILY

This is Not Even half of The Ingredients that

Will Go Into the SANDWICH

POSITANO The AMALFI COAST 

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The NEW YORK SLICE PIZZA NY

 

NEW YORK PIZZA

SLICE JOINTS

Pizza can be a great divider in New York. In fact, one of the easiest ways to get into argument (without end) is to name a “Best Pizza in the City.” But at the same time, pizza — specifically the reheated, foldable, portable slice — is one of the city’s great uniters. There is no culinary experience that New Yorkers share more widely and more unanimously than the slice joint. Like catching a sunset over the skyline or stepping in an icy curbside puddle, the slice joint has, since its beginnings more than 50 years ago, become common currency.  

 New York pizza starts with large waves of Italian immigrants settling in the city in the late 19th and early 20th centuries. By 1920, roughly a quarter of the 1.6 million Italian immigrants in the United States were living in New York, establishing enclaves in Manhattan, Brooklyn and the Bronx. Such neighborhoods were home to the first pizzerias, like Lombardi’s in Little Italy, which opened on Spring Street in 1905. The namesake of the Neapolitan immigrant Gennaro Lombardi, the restaurant used a coal-fired oven to create pizzas with puffy, charred crusts and a bubbling layer of tomato sauce and cheese that made it one of the most popular restaurants in Little Italy. As if in biblical succession, as apprentices left to start their own pizza operations, Lombardi’s begat Totonno’s in Coney Island, John’s in Greenwich Village and Patsy’s in what is now Spanish Harlem. These are the four acknowledged prewar pizza pillars in the city. (Though none of them was a slice joint in the current sense.)

The price has changed over the decades, but the scene and staging remain much the same. Look at the crowd of New Yorkers and tourists alike bundled in winter coats on a recent Wednesday night at Joe’s Pizza on Carmine Street. The pies at Joe’s, which opened in 1975, are considered among the city’s best. See how the customers rotate in a perfect line through the door and up to the glass case, their orders ready and their money in hand. “Three dollars,” the pizza man says briskly, after he has placed the requested slice into a decked oven. Out come the hot, bubbling triangles of cheese and sauce on thin, pliable crust. Once their slices are ready, the diners — if so formal a word even applies — grab a place at the counter in the window or push out the door, slice in hand, on to wherever the evening may take them. This is the “New York style.” 

The origin story of New York pizza starts with large waves of Italian immigrants settling in the city in the late 19th and early 20th centuries. By 1920, roughly a quarter of the 1.6 million Italian immigrants in the United States were living in New York, establishing enclaves in Manhattan, Brooklyn and the Bronx. Such neighborhoods were home to the first pizzerias, like Lombardi’s in Little Italy, which opened on Spring Street in 1905. The namesake of the Neapolitan immigrant Gennaro Lombardi, the restaurant used a coal-fired oven to create pizzas with puffy, charred crusts and a bubbling layer of tomato sauce and cheese that made it one of the most popular restaurants in Little Italy. As if in biblical succession, as apprentices left to start their own pizza operations, Lombardi’s begat Totonno’s in Coney Island, John’s in Greenwich Village and Patsy’s in what is now Spanish Harlem. These are the four acknowledged prewar pizza pillars in the city. 

Hot, filling and eaten with the hands, pizza elicited breathless coverage from The Times fairly early on, as food writers marveled at the appealing combination of ingredients and convenience. By 1947, the paper was fully sold. “A round of dough is baked with tomatoes and anchovies and cheese atop, cut into wedges, then eaten with the fingers between gulps of wine,” the food editor Jane Nickerson enthused. “The pizza could be as popular a snack as the hamburger if Americans only knew more about it.” 

Nine years later, The Times’s Herbert Mitgang contemplated the reasons for pizza’s popularity, writing, “The guess is that a number of Americans of Italian origin, aided by advertising and refrigeration, have made pizza as delectable as such other postwar imports as Lollobrigida” — referring to Gina, the saucy Roman film star. The Neapolitan-style pie became a chic dinner-party staple that could also be supplemented with a salad for a filling, family meal. But one innovation would change how New Yorkers enjoyed pizza forever. 

RAY'S PIZZA

6th Avenue, GREENWICH VILLAGE, NEW YORK

1984

Frank Mastro, an Italian immigrant and businessman, saw the potential for pizza to be as popular in America as the hot dog. He just had to figure out a way to make it quicker and cheaper for both restaurant owners and diners. So in the mid-1930s, he devised a gas pizza oven that maintained optimal temperatures even as the door was opened over and over. 

Although it is hard to pinpoint when pizza was first sold by the slice, the introduction of the gas oven with multiple decks gave New Yorkers the option of enjoying a crisp-bottomed slice either as a full meal or a substantial snack between meals as they moved around the city. Pizza shop owners no longer needed to learn how to operate a coal-fired oven, meaning pizza could be made quicker and with less training. By the 1960s, the slice joint boom was on. And it is the slice joint that really turned pizza from an Italian Food in New York City into a New York City food — a meal shared across neighborhoods, ethnicities and age groups, equally at home in the Bay Ridge of “Saturday Night Fever” as in the Bedford-Stuyvesant of “Do the Right Thing.” 

This proliferation was also helped along by the same thing that brought pizza to this country in the first place: immigration. In the ’60s and ’70s, waves of immigrants from Eastern Europe, the Caribbean and Latin America began joining the work force and landing in food service roles, where the barrier to entry was much lower than in other fields.

As one of the standard-bearers of the current slice-joint renaissance, Scarr Pimentel remembers his spot on 138th Street and Broadway. “Kids like me pretty much grew up in pizza shops,” said Mr. Pimentel, whose family moved to New York from the Dominican Republic. “If you had five bucks you could have a slice, a soda and some ice cream. It was a full meal and sometimes the owner would slip us an extra slice or something.” Mr. Pimentel opened his own pizza shop in 2016, the sleek and retro Scarr’s Pizza on the Lower East Side. His slices and pies are made with organic flour, high-quality tomatoes and cheese and carefully sourced (often organic) toppings, but the slice-joint spirit holds true. “Who would’ve thought a kid like me from the Dominican Republic would own a pizza shop in New York City one day?” he added. 

JOE'S PIZZA

BLEECKER & CARMINE STREETS

GREENWICH VILLAGE, NY

John Kambouris immigrated to Washington Heights in 1965 from a small Greek island about 200 miles east of Athens. “I had $10 in my pocket,” he said from behind the counter of Pizza Palace on Dyckman Street, which he has owned since 1979, when he bought the business from an Italian couple he knew from the neighborhood. “They say the Italians bring the pizza here, but we put our culture on it.” In the 1960s this area was Irish and Jewish, he explained. Today, the neighborhood is home to a large Caribbean population, including a large concentration of immigrants from the Dominican Republic. “I love what I’m doing … we’re making pizza that people want and I don’t have to be Italian to make good pizza,” Mr. Kambouris said, before noting, “I’ve put three kids through college off of this shop.” 

It’s in hundreds of shops like his around the city, many no bigger than subway cars, where you’ll find New Yorkers shoulder to shoulder, eating slices in near silence. “Teens, Wall Street guys, guys camped out with a shopping cart, a pizza place is the most diverse space in the city,” said Colin Atrophy Hagendorf, author of “Slice Harvester: A Memoir in Pizza” and host of the Radio Harvester podcast. “Inside a pizzeria that dream of diverse New York City is a reality. I think that’s such a beautiful thing. 

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Jersey Shore Crab Sauce Recipe

Jersey Shore Crabs

JERSEY SHORE CRAB SAUCE

 

There are plenty of Maryland Blue Crabs down on the Jersey Shore, as well as plenty of Italian-Americans. The two go together, and this Crab Sauce for pasta is a specialty of Jersey Italians who love seafood, along with their Brooklyn and New York neighbors. They all love it! So will you. 

RECIPE

Ingredients :

12 Hard Shell Blue Crabs 

12 tablespoons Olive Oil 

12 Cloves Garlic 1 for each Crab, peeled and chopped 

1 Small Onion, peeled and chopped fine 

1 teaspoon Red Pepper Flakes 

1 – 28 oz. can whole San Marzano Tomatoes 

1 – 28 oz. can Crushed Tomatoes 

1- 16 oz. can Tomato Puree 

½ teaspoon dry Basil

¼ cup chopped fresh Italian Parsley 

1 pound Lump Crab-Meat, fresh frozen or canned

1 pound imported Italian Spaghetti or Linguine 

Put olive oil in a large pot and heat to high. Place the Crabs in the pot and sauté at high heat for 10 minutes. After browning the crabs, remove from pan and set aside. 

Put onions in pan and cook on medium heat for 5 minutes. 

Add the garlic and red pepper to pan and cook on low heat for 3 minutes. 

Add whole tomatoes to pan and cook on high heat for 4 minutes whole stirring with a wooden spoon. 

Add crushed tomatoes and tomato puree. 

Add the Crabs back to the pot. Cook for 90 minutes on low heat. 

Remove the crabs from pan and let cool on the side. 

Remove all the meat from the crabs and discard the shells. 

Add crab-meat to sauce with your extra pound of lump crab-meat and simmer on low heat for 10 minutes. 

 

Cook pasta according to directions on package. Drain pasta and put back in the pot it cooked in with 8 tablespoons of reserved pasta cooking water. 

Sprinkle pasta with a little olive oil and mix. 

Add 2 cups of crab sauce and half the parsley to pasta and mix. 

Plate the pasta with sauce on 4 plates in equal portions and top with some more sauce and some parsley. 

Notes: Do not serve with cheese! Italians never have cheese with Seafood Pasta. This is enough sauce for 2 to 3 pound of pasta, or about 12 portions, so after you make this Pasta with Crab Sauce with 1 pound of pasta, you still have plenty left over for another day.

The Finished Sauce

"Yummm" !!!

 

 

 

Pasta with Jersey Shore Crab Sauce

JERSEY CRAB SHORE SAUCE

and Other Great Recipes

SEGRETO ITALIANO

by Daniel Bellino Z

.

Lemon Ricotta Tart Recipe

 

Lemon Ricotta Almond Torta

RECIPE

Ingredients :

• 1 stick unsalted butter, softened (113 grams)
• 1 1/3 cups sugar
• 1 cup full-fat ricotta
• 1 teaspoon vanilla
• Zest from 1 organic lemon
• 3 eggs, room temperature, separated
• 3 tablespoons limoncello
• 2 1/2 cups almond flour
• 1 teaspoon baking powder
• 1/3 cup sliced almonds
• Powdered sugar, for dusting
• 
  

Preparation

1. Preheat oven to 325 degrees Fahrenheit. Butter a 9-inch springform pan. Line the bottom of the pan with parchment paper.
2. Using an electric mixer, beat the butter and sugar together until incorporated. Mix in the ricotta, vanilla and lemon zest.
3. Scrape down the sides of the bowl, then add the egg yolks, one at a time, continuing to beat until very light and creamy. Add in the limoncello, almond flour and baking powder and beat to combine.
4. In a separate clean chilled bowl, beat the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the cake mixture. (Don’t worry if white streaks remain – they will disappear once in the oven.)
5. Pour the mixture into the prepared springform pan. Smooth the top with a spatula or spoon. Sprinkle with the sliced almonds. Bake for 40-45 minutes or until firm yet slightly springy to the touch.
6. Allow to cool completely. (It will fall slightly.) Dust with the powdered sugar and serve!

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Elvis Burger Recipe

 

ELVIS EATS

A PEANUT BUTTER & BANANA SANDWICH

The ELVIS BURGER

with BACON & CHEESE

ELVIS BURGER RECIPE :

Ingredients :

1. 1 pound ground beef.
2. 4 thick slices bacon.
3. salt and ground black pepper to taste.
4. 1 onion, chopped - or more to taste.
5. 1 teaspoon white sugar (Optional)
6. 4 hamburger buns.
7. 4 slices Cheddar cheese.
8. 4 teaspoons peanut butter.

1)   Divide ground beef into 4 patties, sprinkle with salt and black pepper, and set aside.

2)   Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and keep warm. Cook onion in the bacon drippings until lightly browned, about 10 minutes, stirring often; sprinkle with sugar during frying if desired. Set onion aside.

3)   Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

4)   Open hamburger buns and place onto a baking sheet with cut sides up; toast under the broiler until browned, 1 to 2 minutes. Set buns aside.

5)   Pan fry ground beef patties in the same skillet as onions until browned and the juices run clear, 5 to 8 minutes per side. An instant-read meat thermometer inserted into the center of a burger should read at least 160 degrees F (70 degrees C). Place a slice of Cheddar cheese onto each patty and allow cheese to melt. 

6)   To assemble, spread peanut butter onto bottom halves of buns; spread ketchup onto top halves. Top the peanut butter with pickle slices, cooked onion, burgers with cheese, a slice of bacon, several tomato slices, and about 1/4 cup shredded lettuce per sandwich.

7)   Serve and ENJOY !!!

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