Rocco Galatioto, nice photos and good food

                Spaghetti with sausage, broccoli and mushrooms, an unusual combination that turned out to be very savory.

          It's hard to imagine where time has gone. This image dates from 1970 and was shot with my Leica M-4 and the superb Summicron 35mm F:2. Naturally the film was Tri-X. We are in Central Park in Manhattan and these young people were "making the scene" as they said in those days.

        I talian potatoes gnocchi with sausage, mushrooms and peas. A change of pace. No cream or soft cheese were added. Just a simple straightforward dish. I did sprinkle some parmigiano reggiano.

  T his photo dating back to 1972 was shot with my Nikonos II underwater camera that i would use when the weather was bad. The lens was the Nikkor 35mm F 2.5 UW and the film was Tri-X. The location was Bond Street Near Atlantic Avenue in Brooklyn.    

         Rigatoni al sugo di melanzane or rigatoni with eggplant sauce, A very savory dish suggested by Chef Stefano  Barbato. 

         The roses will soon be gone. This image is from my back yard, Sorry to see them go, 

      It there isn't a more traditional Italian dish than pasta e fagioli . It's what Italo Americans love to call  pasta e fazuul . It's a very filling and simple dish that warms the stomach and the heart when days get colder. I like to add a small potato diced very small to create a thicker broth. The beans are usually red kidney beans, but white beans or cannellini   can also be used. When using dry beans soak them overnight in plenty of water. If using canned beans be sure to rinse them in order to remove any additives. Enjoy.

Another vintage shot. Washington Square Park in Manhattan, June 1969. Shot with a Canon FT and the Canon 50mm F 1.4 FL lens. Naturally the film was Tri-X.  

          Pasta all'aglio, olio e peperoncino.  It doesn't get any simpler than this, except for cacio e pepe . As Barzini wrote in his book The Italians , Italian cuisine celebrates nature. But don't let this fool you because to pull this off you need the best ingredients starting with the finest EVO etc. This dish is absolutely delightful and I used  fresh peperoncino. A sprinkle of parmigiano reggiano or good pecorino is optional.

          Some street photography from the seventies.This was a First Communion child photographed at Rockefeller Center, She had come out of Saint Patrick's Cathedral. Shot with my Leica M-4 and the 35mm F 2 Summicron loaded with Tri-X,  

Classic spezzatino di manzo or beef stew, A very appropriate dish for a fall supper, I included mushrooms for an added creamy texture and for an unusual but delicious taste.  

      COUSIN GRACE. This wonderful woman was my father in law's cousin who lived in Washington DC or as she called it, the District . I shot this image with my first Leics, the M-4 and the Summicron 50 mm F 2 loaded with good old Tri-X. I just love this image and the look on her face. A real character.

          What we have here is fried leftover pasta with a broccoli cream sauce. When it gets real crispy it assumes a whole new flavor that is very satisfying. We call dish  pasta fritta . It is especially good with spaghetti in plain fresh tomato sauce. Needless to say, it's very economical in these days of high food prices.

      A view of Venice's Grand Canal with the Rialto Bridge in all it's glory on a cloudless April day,      As they say "we will always have Venice."