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Homemade Limoncello

In beverage, Campania, summer by Frank10 Comments

Everyone likes limoncello. For me, just a sip brings back memories of summer and sand and seafood by the shore. The best limoncello exquisitely balances the pungency of lemon zest and the sweetness of sugar, with just an intriguing hint of bitterness. …

FrankHomemade Limoncello
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Tomato Tonnato

In antipasti, secondi piatti, summer by Frank25 Comments

Vitello tonnato (Tunnied Veal) is one of my favorite summer dishes, but I had never thought about other uses for tonnato sauce until I saw a Facebook post by fellow blogger and Tuscanycious honoree Judy Witts Francini. (You definitely shouldn’t miss …

FrankTomato Tonnato
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Grigliata mista di carne (Mixed Grilled Meats)

In secondi piatti, summer by Frank3 Comments

Italians love to grill just like other folks, but the Italian approach to grilling is a bit different than what you may be used to. Traditional Italian grilling doesn’t go in for strongly flavored rubs or sauces. Marinades, if any, are used to enhance, …

FrankGrigliata mista di carne (Mixed Grilled Meats)
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Cotolette di melanzane (Eggplant Cutlets)

In antipasti, contorno, secondi piatti, summer by Frank12 Comments

We all know that breaded cutlets and chops, whether veal, pork, lamb or—that all American favorite—chicken, make for awesome eating. But did you know that vegetables can prepared as cutlets, too? And if you ask me, eggplants are the perfect …

FrankCotolette di melanzane (Eggplant Cutlets)
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Cannelloni ricotta e spinaci (Spinach and Ricotta Cannelloni)

In pasta, primi piatti by Frank17 Comments

Incredible as it may seem, after nearly six years of blogging on Italian cooking—my blogiversary is coming up later this month—I realize I’ve never written a post about cannelloni. That’s an incredible omission, since cannelloni is probably the easiest stuffed pasta …

FrankCannelloni ricotta e spinaci (Spinach and Ricotta Cannelloni)
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Supplì (Roman Rice Croquettes)

In antipasti, Lazio by Frank21 Comments

Supplì —deep fried rice croquettes—are a classic Roman antipasto. Along with olive ascolane (meat stuffed olives), they are a fixture on pizzeria menus all over town, a little something to nibble on while you wait for your pizza. Supplì are obviously …

FrankSupplì (Roman Rice Croquettes)
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Panna cotta

In dessert, Piemonte by Frank18 Comments

It may come as a surprise that this famous, elegant dessert from the Piemonte region of Italy is so very easy to make. Panna cotta, or “cooked cream”, is nothing but warmed (not actually cooked) cream sweetened with sugar and infused with vanilla, …

FrankPanna cotta
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Carciofi coi piselli (Braised Artichokes and Peas)

In contorno, Lazio, Spring by Frank12 Comments

Two iconic spring vegetables, artichokes and peas, are braised together with an onion flavor base to make this simple but tasty side dish. Often made with a bit of pancetta and broth, you can omit the pancetta and substitute water for …

FrankCarciofi coi piselli (Braised Artichokes and Peas)
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Carbonade valdostana

In Fall, piatti unici, secondi piatti, Val d'Aosta, Winter by Frank8 Comments

Val d’Aosta is a tiny region nestled among the Italian Alps in the northwest corner of Italy, at the intersection of France, Switzerland and Italy. It is the smallest and least populous region of Italy, and French is one of …

FrankCarbonade valdostana
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Pasta e patate (Pasta and Potatoes)

In Campania, pasta, primi piatti by Frank16 Comments

To many people the idea of pairing pasta and potatoes comes as a shock. Carbs with carbs? And in these carb-phobic times, it’s not only unheard of, it sounds down right unhealthy. Well, healthy or not, this iconic Neapolitan dish …

FrankPasta e patate (Pasta and Potatoes)
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Taralli pugliesi

In antipasti, Puglia, snack by Frank26 Comments

It is said that the three pillars of Puglia’s agriculture are wheat, wine and olives, and all three make their way into this simple but tasty Puglian snack. Flour, white wine and olive oil are mixed to make a simple dough, …

FrankTaralli pugliesi
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Fichi al cioccolato (Chocolate Covered Figs)

In Calabria, dessert, Sicilia, snack by Frank17 Comments

Here’s a sweet that’s so simple you could almost describe it as a non-recipe: Chocolate Covered Figs—dried figs stuffed with almonds and dipped in dark chocolate. It’s a combination that was truly meant to be, in my opinion far more …

FrankFichi al cioccolato (Chocolate Covered Figs)

Welcome to Yummly!

In news, reference by Frank4 Comments

Dear readers, Just a quick note to let you know that, with the demise of ZipList, I’ve moved over to the Yummly Publisher Network.  Like ZipList, Yummly allows you to create your own personal recipe box where you can store …

FrankWelcome to Yummly!
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Patate al forno (Italian Oven Roasted Potatoes)

In contorno by Frank29 Comments

It’s often the most obvious things that we overlook. And so I just realized that I’ve never blogged about patate al forno, Italian Oven Roasted Potatoes —without a doubt the most classic Italian contorno of them all. There’s no mystery about …

FrankPatate al forno (Italian Oven Roasted Potatoes)
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Garofolato (Roman Pot Roast)

In Lazio, secondi piatti by Frank12 Comments

Northern Italians may have their brasato, and Tuscans their stracotto, but Romans have their own version of pot roast, which they call Garofolato. The name comes from the exuberant use of cloves—garofalo in Roman dialect (vs. chiodo di garofano in standard Italian—to …

FrankGarofolato (Roman Pot Roast)
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Riso e lenticchie (Rice and Lentils)

In primi piatti, Risotto and Other Rice Dishes, Soups by Frank14 Comments

I love lentils. My favorite pasta when I was growing up was the pasta e lenticchie (Pasta and Lentils) Angelina made. Rice goes as well with lentils as pasta does, and it’s even easier to make. A one-pot dish that makes a perfect …

FrankRiso e lenticchie (Rice and Lentils)
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Sciatt (Buckwheat Cheese Fritters)

In antipasti, Lombardia, snack by Frank12 Comments

Sciatt are cheese-filled buckwheat fritters from the Valtellina, the same region where the buckwheat pasta pizzocheri come from. The cheese used for sciatt, Valtellina Casera, is also typical for dressing pizzocheri. Although they share the same basic ingredients, the two dishes could hardly be …

FrankSciatt (Buckwheat Cheese Fritters)
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Biancomangiare (Blancmange)

In dessert, Sicilia by Frank10 Comments

A dish dating back to the Middle Ages, biancomangiare, meaning ‘white dish’, is a simple cooked dessert, essentially milk infused with spices and thickened with starch to form a kind of pudding not unlike its far better known cousin panna cotta. It …

FrankBiancomangiare (Blancmange)