Céléri rémoulade

Frankantipasti, contorno, Non-Italian9 Comments

Celeri Remoulade

I normally like my salads with a simple oil and vinegar dressing in the typical Italian manner, but once and a while I get the urge for one of those rich and creamy salads like cole slaw or Russian salad … or this French classic: céléri rémoulade, shredded celery root … Read More

Pinzimonio (Tuscan Crudités)

Frankantipasti, Spring, summer, Toscana14 Comments

Pinzimonio

When things are really hectic at work, as they are now, even a hardcore food fanatic like myself doesn’t always feel like cooking. Or perhaps you’ve had a heavy lunch or midday dinner and feel like a light dinner. Or you’re looking for something to serve an easy and convivial … Read More

For a May Day Picnic: Fave e pecorino (Fava Beans and Pecorino)

Frankantipasti, Lazio, Spring11 Comments

Fava Beans and Pecorino Cheese

Fave e pecorino—fava beans and pecorino— is not really a “dish” at all, you just set out the fava beans, in their pods, and a hunk of pecorino cheese. Each diner opens the pods for themselves and eats the raw fava beans they find inside with a bit of pecorino, washed … Read More

La vignarola (Roman Spring Vegetable Medley)

Frankantipasti, contorno, Lazio, Spring14 Comments

La vignarola

A Springtime Roman treat, la vignarola is a vegetable ‘medley’ made from spring onions, fava beans, artichokes, peas and tender lettuce. It comes in an entirely vegan/vegetarian version and one that uses a bit of guanciale or pancetta to lend flavor. Ingredients Serves 4-6 1 kilo (2 lbs) mixture of artichokes, … Read More

Insalata di sardine e ceci (Sardine and Chickpea Salad)

Frankantipasti18 Comments

Sardine and Chickpea Salad

One of the most delicious and satisfying antipasti in the Italian repertoire is also one of the simplest: fagioli e tonno, or Bean and Tuna Salad. Well, the other day I was rummaging through my pantry, not really feeling like cooking—yes, it happens even to me sometimes—and found a can … Read More

Carciofi alla giudia (Jewish-Style Artichokes)

Frankantipasti, Lazio, Spring18 Comments

Carciofi alla giudia (Jewish Style Artichokes)

Carciofi alla giudia, or Jewish-style artichokes, are one of the signature dishes of Roman Jewish cooking and a very popular dish in Rome. I have rarely seen this dish in Italian restaurants in the US, perhaps because it is a bit tricky to make, or because of the quality of … Read More

Aïoli with Spring Vegetables

Frankantipasti, piatti unici, sauces, Spring, summer13 Comments

Aïoli with Spring Vegetables

While versions of it are made around the rim of the western Mediterranean, from Spain all the way to Sicily, this garlic sauce is best known in its Provençale incarnation known as aïoli. It is a commonplace to refer to aioli in English as garlic mayonnaise, but it is really … Read More

Spargel mit Sauce Hollandaise und Kartoffeln (Asparagus and Potatoes with Hollandaise Sauce)

Frankantipasti, Spring12 Comments

This dish brings me back to my Vienna days: white asparagus and potatoes with hollandaise sauce. The appearance of asparagus in the markets of Vienna, as elsewhere, is a harbinger of Spring. Austrians (and Germans) have a thing for white asparagus. They prefer it to the green kind that is … Read More