Calamari ripieni (Stuffed Calamari)

FrankCampania, secondi piatti38 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

Melanzane a scapece (Marinated Eggplant)

Frankantipasti, Campania, contorno63 Comments

Melanzane a spapece (Marinated Eggplant)

In Neapolitan cookery, the term scapece generally refers to an ancient method for preserving fish or vegetables. The main ingredient is generally fried in olive oil and marinated with garlic, mint and vinegar. We’ve already featured zucchini a scapece, perhaps the best known of this class of dishes. Today’s scapece recipe from Francesconi’s … Read More

Bucatini alla Caruso

FrankCampania, pasta, primi piatti79 Comments

Bucatini alla Caruso

They say that tenor Enrico Caruso came up with this dish. Caruso, a native of Naples, had a love-hate relationship with his home town. After he was booed at a performance early in his career, he never appeared on stage again in his native city, saying he would return only … Read More

Saltimbocca alla sorrentina

FrankCampania, secondi piatti26 Comments

Saltimbocca alla sorrentina

Chances are, if you know anything about Italian food, you’ve heard of saltimbocca alla romana, veal scallops sautĂ©ed in butter with prosciutto and sage, then simmered in white wine. It’s a simple dish, full of robust flavor like much Roman cookery. But not as many people know its southern cousin, saltimbocca … Read More