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

Frittata ai carciofi (Artichoke Frittata)

Frankantipasti, piatti unici, primi piatti, Spring6 Comments

Artichoke Frittata

The frittata is one of those categories of dishes, like risotto, where the main ingredient, in this case egg, can act as a foil to an almost infinite variety of flavors, being it meat, fish or vegetable. So by learning a single technique, you open up a whole new culinary … Read More

Carciofi alla romana (Roman-Style Artichokes)

Frankantipasti, Lazio, Spring28 Comments

Carciofi alla romana

Dear readers, I am back from my travels, at my blogging post just in time for the first day of Spring. Artichokes are back in season! And is there any vegetable more typical of Roman cooking, perhaps of all Italian cuisine, than the artichoke? What better way to get back … Read More

Frittura di verdure miste (Italian Fried Vegetables)

Frankantipasti, Campania, piatti unici15 Comments

Nana's Italian Fried Vegetables

I was feeling sort of nostalgic today for the Italian fried vegetables my grandmother used to make. They were almost always the start of our family’s six-hour Sunday dinners, laid out (along with a big wedge of provolone) on the table to pick on as we played cards and waited for … Read More

Carpaccio di salmone affumicato (Smoked Salmon Carpaccio)

Frankantipasti, Veneto14 Comments

Smoked Salmon Carpaccio

Here’s an elegant yet very quick and easy starter that suits just about any menu: Smoked Salmon Carpaccio, thin slices of smoked salmon, dressed simply with oil and lemon. Ingredients Serves 4-6 500g (1 lb) smoked salmon, thinly sliced Freshly squeezed juice of 1/2 lemon A few sprigs of fresh parsley, … Read More