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Carciofi fritti alla romana (Roman-Style Fried Artichokes)

In contorno by Frank Fariello15 Comments

Rome has produced two world famous artichoke dishes, carciofi alla romana (Roman-Style Braised Artichokes) and carciofi alla giudia (Jewish-Style Deep-Fried Artichokes) Both are fantastic but require rather elaborate preparations and deserve ‘star’ treatment as an antipasto or even a light vegetarian second course. Lesser known but every bit as delicious, …

Frank FarielloCarciofi fritti alla romana (Roman-Style Fried Artichokes)
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Frittatine in trippa (Frittata in Tomato Sauce)

In secondi piatti by Frank Fariello12 Comments

Eggs and tomatoes were meant for each other. From the Neapolitan “Eggs in Purgatory” to the Mexican huevos rancheros to the Chinese Stir-Fried Eggs with Tomatoes, to the old-fashioned American scrambled eggs with ketchup, everyone seems to love this epic combination of flavors. Here’s another Italian take on the theme, …

Frank FarielloFrittatine in trippa (Frittata in Tomato Sauce)
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Spaghetti alla carbonara

In pasta, primi piatti by Frank Fariello26 Comments

My grandmother Angelina never made it, as far as I can recall, but as a long-time resident of Rome I have a great fondness for la carbonara, one of the iconic dishes of Roman cooking. Together with bucatini all’amatriciana, you’ll find it on just about every menu in town. And …

Frank FarielloSpaghetti alla carbonara
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Bucatini all’amatriciana

In pasta, primi piatti by Frank Fariello32 Comments

It could be said that bucatini all’amatricana and spaghetti alla carbonara are the ‘Romulus and Remus‘ of Roman cooking. No two dishes typify the local cuisine better than these two yet, like the two founding brothers of the Eternal City, neither actually comes from the city of Rome itself. L’amatriciana, …

Frank FarielloBucatini all’amatriciana
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Spinaci alla romana (Roman-Style Spinach)

In contorno by Frank Fariello26 Comments

We all know that spinach is full of iron and other good stuff, but it has an undeserved reputation for being … blech. I’m not entirely sure why, but I suspect it has something to do with the school cafeteria spinach I remember from my childhood, stewed within an inch …

Frank FarielloSpinaci alla romana (Roman-Style Spinach)
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Fettuccine «Alfredo»: The Original Recipe

In pasta, primi piatti by Frank Fariello28 Comments

Fettuccine «Alfredo» has a unique place in the multifaceted world of Italian cookery. The dish is famous in America and hardly known in Italy, but it is actually Italian, not Italian-American, at least originally. It was invented by Roman restauranteur Alfredo di Lelio, who—the story goes—invented it to suit his …

Frank FarielloFettuccine «Alfredo»: The Original Recipe
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Pasta alla capricciosella (Pasta with Squid, Mushrooms and Peas)

In pasta, primi piatti by Frank Fariello27 Comments

My nostaglia for Rome often brings me to a website and Facebook page called Roma Sparita or, literally, “Disappeared Rome”. The site features a entrancing combination of  old photographs and prints of a by-gone Rome along with amusing poems written in romanesco, Roman dialect, in the style of Trilussa. I recently …

Frank FarielloPasta alla capricciosella (Pasta with Squid, Mushrooms and Peas)
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Polenta con salsicce e spuntature (Polenta with Sausages and Spareribs)

In piatti unici, polenta by Frank Fariello20 Comments

Rome is not especially known for its love of polenta, perhaps because its winters are relatively mild compared with those up in true polenta country skirting the southern rim of the Alps, but there is one polenta dish you are bound to find if you visit Rome in the cold …

Frank FarielloPolenta con salsicce e spuntature (Polenta with Sausages and Spareribs)
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Broccoli strascinati (Dry-Sautéed Broccoli)

In contorno by Frank Fariello11 Comments

One of things that most fascinates me about cooking is how a very slight change in technique, even using the same ingredients, will produce a very different end result. We’ve already explored on this blog the ripassare technique, perhaps the most common in central and southern Italian vegetable cookery, in …

Frank FarielloBroccoli strascinati (Dry-Sautéed Broccoli)
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Lamb Shanks «alla romana»

In piatti unici, secondi piatti by Frank Fariello18 Comments

Baby milk-fed lamb or abbacchio is one of the wonders of Roman cooking, in particular in the spring. Lamb that young is not often found in markets in our neck of the woods, but the same techniques work well with mature lamb as well. So the other day I took …

Frank FarielloLamb Shanks «alla romana»
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Bignè di san Giuseppe (St. Joseph’s Day Cream Puffs)

In dessert, snack by Frank Fariello27 Comments

Being a Catholic country, Father’s Day is Italy is celebrated on March 19, the feast of St. Joseph. The feast is associated with a number sweet and savory dishes, but none more so perhaps than the  fancy, sweet version of zeppole usually called, appropriately enough, zeppole di san Giuseppe. Romans  …

Frank FarielloBignè di san Giuseppe (St. Joseph’s Day Cream Puffs)
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Fagioli con le cotiche (Roman-Style Pork and Beans)

In contorno, piatti unici by Frank Fariello9 Comments

Tuscans are known for being the biggest bean-eaters in Italy, so much so that they are sometimes called mangiafagioli in Italian. But Romans are no slouches in the legume department, either. They love fava beans, of course, and they make a mean pasta e lenticchie, for example, even if the …

Frank FarielloFagioli con le cotiche (Roman-Style Pork and Beans)

Slow Cooker Polenta with Sausage Ragù

In piatti unici, polenta by Frank Fariello21 Comments

Some of you will have read in a recent post that I finally broke down and bought a slow cooker, a kitchen device also known in the States—to those of you who are old enough—as a ‘Crock Pot’. The thought of owning one had never really occurred to me before. …

Frank FarielloSlow Cooker Polenta with Sausage Ragù
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Pomodori ripieni di riso (Baked Tomatoes Stuffed with Rice)

In antipasti, piatti unici, Risotto and Other Rice Dishes by Frank Fariello24 Comments

A staple of summer picnics and tavole calde, pomodori ripieni di riso, tomatoes stuffed with rice and oven roasted, make for a simple and relatively quick weekend dinner, part of a buffet or a tasty antipasto for a summer dinner for guests. Here’s the recipe: Take as many tomatoes as …

Frank FarielloPomodori ripieni di riso (Baked Tomatoes Stuffed with Rice)
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Tonnarelli cacio e pepe (Square Spaghetti with Pecorino Cheese and Black Pepper)

In pasta, primi piatti by Frank Fariello18 Comments

   Cacio e pepe, literally ‘cheese and pepper’, is a very typical Roman dish, usually made with spaghetti, bucatini or—for the ne plus ultra version of this dish—tonnarelli, a kind of square spaghetti made with egg pasta popular in Lazio and Abruzzo, as well parts of  Molise, Puglia and Le …

Frank FarielloTonnarelli cacio e pepe (Square Spaghetti with Pecorino Cheese and Black Pepper)

Spaghetti con pomodoro crudo (Spaghetti with Fresh Tomatoes)

In pasta, primi piatti by Frank Fariello18 Comments

Summertime is fast approaching, the temperature is climbing, and my culinary imagination is starting to turn to dishes that quick but tasty and require minimal cooking. Here’s one of the ‘go to’ summer pasta dishes in our house: spaghetti with fresh tomatoes. Ingredients Serves 4-6 For 500g (1 lb) of …

Frank FarielloSpaghetti con pomodoro crudo (Spaghetti with Fresh Tomatoes)
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Piselli alla romana (Roman-Style Peas)

In contorno by Frank Fariello15 Comments

 Now this may be the shortest post I may ever write, as this tasty and elegant side dish is about as simple as a recipe can get, short of boiling water. Ingredients Serves 4-6 as a side dish 1 large bag  (approx. 450g/16 oz) of frozen peas, or the equivalent …

Frank FarielloPiselli alla romana (Roman-Style Peas)
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Saltimbocca alla romana (Roman-Style Veal Scallops)

In secondi piatti by Frank Fariello11 Comments

  One of the most famous of all meat dishes in the Roman culinary repertoire, these veal scaloppini known as saltimbocca typify Roman cooking in their simple, lusty deliciousness. The name saltimbocca, as many of you probably already know, means ‘leap into the mouth’, a reference to how very good they …

Frank FarielloSaltimbocca alla romana (Roman-Style Veal Scallops)