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Fragole all’aceto balsamico (Strawberries with Balsamic Vinegar)

In dessert, Emilia-Romagna by Frank23 Comments

As I’ve written about before, dessert in our house tends to be nothing but a piece of fruit. But once in a while, I like …

FrankFragole all’aceto balsamico (Strawberries with Balsamic Vinegar)
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Asparagi all’agro (Asparagus with Lemon and Olive Oil)

In antipasti, contorno by Frank18 Comments

Asparagus with Lemon and Olive oil, or asparagi all’agro, is one of those dishes that is so quick and simple you might argue it hardly …

FrankAsparagi all’agro (Asparagus with Lemon and Olive Oil)
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Agnello e piselli (Lamb and Peas)

In Campania, Puglia, secondi piatti by Frank16 Comments

I love second courses that combine meat and vegetable in a single dish. Not only is the combination invariably delicious, but it saves the cook …

FrankAgnello e piselli (Lamb and Peas)
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Ravioli nudi (Spinach and Ricotta Dumplings)

In gnocchi, Lombardia, primi piatti, Toscana by Frank30 Comments

Ravioli nudi, or “nude ravioli”, also known as gnudi, malfatti, gnocchi verdi, or the more literal gnocchi di ricotta e spinaci—are dumplings made with the usual …

FrankRavioli nudi (Spinach and Ricotta Dumplings)
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Alici indorate e fritte (Fried Fresh Anchovies)

In Campania, secondi piatti by Frank15 Comments

When they think of anchovies, most people, at least here in the US, think of salt-cured anchovy fillets packed in oil. If you’re a bit more …

FrankAlici indorate e fritte (Fried Fresh Anchovies)
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Vellutata di cavolfiore (Cream of Cauliflower Soup)

In primi piatti, Soups by Frank23 Comments

Here’s a dish that’s perfect for a spur of the moment meal, but is so beautiful and refined it could also serve as the starter for an …

FrankVellutata di cavolfiore (Cream of Cauliflower Soup)
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Uova alla fiorentina, the Original Eggs Florentine

In secondi piatti, Toscana by Frank20 Comments

Delicious as it may be, the dish known in most of the world as Eggs Florentine —eggs sitting on a bed of spinach braised in …

FrankUova alla fiorentina, the Original Eggs Florentine
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Baccalà lesso (Boiled Salt Cod)

In Campania, secondi piatti by Frank18 Comments

Lent—la Quaresima in Italian—is the roughly six week period on the Catholic calendar between Ash Wednesday and Easter. Traditionally a period of self-sacrifice and fasting, in the …

FrankBaccalà lesso (Boiled Salt Cod)
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Cicoria e fagioli (Chicory and Beans)

In Campania, contorno, piatti unici, primi piatti, Soups by Frank39 Comments

Chicory and Beans is one of those lean dishes that Angelina practically lived on weekdays. Like many good southern Italians, she was what we might call …

FrankCicoria e fagioli (Chicory and Beans)
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Jeanne Caròla Francesconi: La Cucina Napoletana

In Campania, reference by Frank28 Comments

As I’ve written many times, Jeanne Caròla Francesconi (b. 1903, d. 1995) is my muse for Neapolitan cookery—apart from my grandmother Angelina, of course. And I’m …

FrankJeanne Caròla Francesconi: La Cucina Napoletana
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Impepata di cozze (Peppered Mussels)

In antipasti, Campania, secondi piatti by Frank19 Comments

Here’s a recipe that’s so simple you could call it a non-recipe: impepata di cozze, or Peppered Mussels. To make this  Neapolitan classic, you simply steam mussels …

FrankImpepata di cozze (Peppered Mussels)
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Cacio e pepe, a Roman classic

In Lazio, pasta, primi piatti by Frank36 Comments

When you’re in a real hurry or just too tired to cook anything too elaborate, here’s a great solution: cacio e pepe, literally ‘cheese and …

FrankCacio e pepe, a Roman classic
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Strudel di mele (Apple Strudel)

In Alto Adige, dessert, Friuli-Venezia Giulia, Veneto by Frank28 Comments

I first learned to make Strudel when I was living in Vienna, its birthplace. Strudel is also made in Italy, in particular in the Northeastern …

FrankStrudel di mele (Apple Strudel)
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Insalata di arance e finocchi (Orange and Fennel Salad)

In antipasti, contorno, Fall, Sicilia, Winter by Frank24 Comments

It might be the season, but coming right on the heels of our recent post on Sausages and Grapes, today’s post once again features a …

FrankInsalata di arance e finocchi (Orange and Fennel Salad)
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Salsicce all’uva (Sausages and Grapes)

In Fall, secondi piatti, Toscana, Umbria by Frank23 Comments

The use of fruits in savory dishes was once common place in Italian cooking, as it was in European cooking generally.  Giuliano Bugialli, for example, tells …

FrankSalsicce all’uva (Sausages and Grapes)
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Peas and Eggs (Piselli cacio e uova)

In Campania, contorno, Italian-American, piatti unici, primi piatti, secondi piatti, Soups by Frank23 Comments

Columbus Day is right around the corner, and as regular readers know, that’s the occasion each year for us to feature a classic Italian-American dish. …

FrankPeas and Eggs (Piselli cacio e uova)
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Fritto misto di mare

In Campania, secondi piatti by Frank15 Comments

There’s a saying in Italian: fritte son bone anche le scarpe, meaning “even a shoe tastes good when it’s fried”. Well, I couldn’t agree more, …

FrankFritto misto di mare
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Spaghetti alla colatura di alici

In Campania, pasta, primi piatti by Frank12 Comments

If you’ve ever had occasion to read the 4th century Roman cookbook De Re Coquinaria, popularly known as Apicius, you will have noticed that an ingredient called …

FrankSpaghetti alla colatura di alici