Taccole con pancetta e pomodoro

Frankcontorno18 Comments

Taccole con pancetta e pomodoro

Snap peas, called taccole or piselli mangiatutto in Italian, are one of spring’s most delightful vegetables. Sweet, crisp and toothsome, they are very easy to cook. And, best of all, they don’t need that tedious shelling needed that fresh peas do. The specimens you’re likely to find in Italy (at … Read More

Scaloppine di pollo alla valdostana

Franksecondi piatti, Val d'Aosta30 Comments

Scaloppine di pollo alla valdostana

I’ve always been puzzled by the popularity that chicken breasts enjoy, in particular here in the US. If you ask me, I’d nominate them as the world’s least interesting protein. Especially in this age of industrial poultry farms, chicken breasts tends to lack any discernible flavor, and then they dry … Read More

Maccheroncini al fumè (“Smoky Macaroni”)

FrankMarche, pasta, primi piatti40 Comments

Maccheroncini al fumè (Smoky Macaroni)

Today’s recipe for “Smoky Macaroni” is a rare beast. Smoked foods in general are fairly unusual in Italian cookery outside of the northeast of the country, in regions like Alto Adige-Südtirol and Friuli Venezia Giulia once dominated by the Austrian Empire, where the influence of Mietteleuropa is still felt. But … Read More

Carciofi in fricassea (Artichokes in egg and lemon sauce)

Frankcontorno34 Comments

Carciofi in fricassea

Artichokes and eggs get along very nicely, don’t they? Artichokes are a classic filling for frittata and if you’ve ever tried it, you’ll know why. They’re delicious baked with egg or fried in egg batter. Or what about an egg, sunny side up, as a topping for braised artichokes? There … Read More

Calamari ripieni (Stuffed Calamari)

FrankCampania, secondi piatti32 Comments

Calamari ripieni (Stuffed Calamari)

Everybody, it seems, loves fried calamari. But there are lots of other ways to enjoy this tasty mollusk. It’s delicious braised with peas in the Roman manner, for example, or with greens, after the Florentines. But I think calamari really comes into its own when it’s filled with a savory … Read More

Scrippelle ‘mbusse (Crepes in Broth)

Frankprimi piatti, Soups34 Comments

This lovely dish comes to us from the province of Teramo on the eastern slopes of the Gran Sasso in the region of Abruzzo. Scrippelle ‘mbusse, literally meaning ‘wet crepes’ in local dialect, are just that: light crepes (crespelle in standard Italian) that are filled with grated cheese, rolled up … Read More

Cipollata calabrese (Calabrian Style Braised Red Onions)

FrankCalabria, contorno40 Comments

Cipollata calabrese

These days it’s become quite chic to claim one dish or another is an example of la cucina povera, or the cooking of the poor. But this one is the real deal. Cipollata calabrese, Braised Red Onions in the Calabrian Style, got its start as a meal for shepherds while … Read More

Spezzatino di maiale con piselli (Pork Stew with Peas)

Franksecondi piatti44 Comments

Spezzatino di maiale con piselli

All of us—even us “foodies”—need some reliable and straightforward recipes in our lives for everyday cooking. This one for spezzatino di maiale con piselli, or Pork Stew with Peas, fits the bill rather nicely, I think. If you make your stew in a pressure cooker—and like many stews it’s ideal … Read More