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Funghi in pastella (Mushroom Fritters)

In antipasti, contorno, snack by Frank Fariello24 Comments

I was so very pleased to read in the paper the other day that frying need not to be bad for you, especially if you fry in olive oil. The news didn’t come as a surprise—I had always figured if Angelina managed to live to be 98 eating fried foods …

Frank FarielloFunghi in pastella (Mushroom Fritters)
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Pollo al vino bianco con funghi (Chicken Braised in White Wine with Mushrooms)

In secondi piatti by Frank Fariello11 Comments

I love recipes that combine meat (or fish) with vegetables. In Italian cooking terms, it combines secondo and contorno in a single dish, and if you serve the dish with some good bread, it becomes a one-pot meal, especially appreciated after the holidays when many of us are probably “cooked …

Frank FarielloPollo al vino bianco con funghi (Chicken Braised in White Wine with Mushrooms)
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Costolette di maiale ai funghi (Pork Chops with Mushroom Cream Sauce)

In secondi piatti by Frank Fariello21 Comments

You could probably devote a small cookbook just to Italian veal chop recipes, but with the price of veal being what it is, I usually do what many Italians do and turn to pork. The taste of pork is different, of course, but most veal recipes translate quite well into …

Frank FarielloCostolette di maiale ai funghi (Pork Chops with Mushroom Cream Sauce)
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Mushroom Barley Soup

In primi piatti, Soups by Frank Fariello18 Comments

What to do with a spare ham bone if, like me, you don’t care too much for split pea soup? Well, what about a barley soup? While barley soup is usually made with beef, it tastes just a delicious with pork and ham in particular. Ingredients For 4 servings For …

Frank FarielloMushroom Barley Soup
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Cappelle di funghi alla griglia (Grilled Mushroom Caps)

In antipasti by Frank Fariello5 Comments

Grilling need not come to an end just because the summer is over, especially if the weather is still fine, as it is this weekend where we live. Beautiful cloudless skies and mild temperatures are perfect for grilling—even better, if you ask me, than the sultry days of August and …

Frank FarielloCappelle di funghi alla griglia (Grilled Mushroom Caps)
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Funghi trifolati (Sautéed Mushrooms)

In contorno by Frank Fariello13 Comments

This is one of the easiest and most versatile vegetable dishes in the Italian repertoire: funghi trifolati, or ‘truffled’ mushooms, so called because the thinly sliced and sautéed mushrooms are said to resemble that other, more highly prized tuber. I use two methods to make funghi trifolati, and both are …

Frank FarielloFunghi trifolati (Sautéed Mushrooms)
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Strozzapreti ai funghi (“Priest-Choker” Pasta with Mushroom Sauce)

In pasta, primi piatti by Frank Fariello7 Comments

There are all sorts of mushroom sauces, some of which have made their appearance on this blog: the mushroom and tomato sauce, for example, that goes so well with dried pasta, or the mushroom cream sauce for gnocchi or even ox tongue. None of these are very hard to make, …

Frank FarielloStrozzapreti ai funghi (“Priest-Choker” Pasta with Mushroom Sauce)
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Gnocchi ai funghi (Potato Gnocchi with Mushroom Sauce)

In gnocchi, primi piatti by Frank Fariello16 Comments

  The Romans out there will know that Thursdays in Rome (and perhaps in the rest of Italy) is gnocchi day. After ten years in Rome, I’ve gotten into the habit and in our house we still often eat gnocchi on Thursdays. In the Fall and Winter, I particularly like …

Frank FarielloGnocchi ai funghi (Potato Gnocchi with Mushroom Sauce)
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Gratinéed Ox Tongue in Mushroom Cream Sauce

In secondi piatti by Frank Fariello14 Comments

As mentioned recently, veal tongue is a common part of a bollito misto, but tongue is also a wonderful dish all on its own. Although classified as an organ meat, tongue doesn’t taste ‘organ-y’ at all. Rather it tastes like a richest, most unctuous cut of beef you have ever …

Frank FarielloGratinéed Ox Tongue in Mushroom Cream Sauce
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Penne ai funghi (Penne with Mushroom Sauce)

In pasta, primi piatti by Frank Fariello9 Comments

Fall is my favorite season, and one of the best reasons to love the Fall is all the wonderful food you get to eat! The sprightly but rather thin dishes of summer give way to more substantial fare: game, soups and stews of all kinds, pumpkin and other squashes, beans, …

Frank FarielloPenne ai funghi (Penne with Mushroom Sauce)