Prosciutto e fichi (Prosciutto Wrapped Figs)

Frankantipasti9 Comments

Prosciutto Wrapped Figs

Everyone these days knows about pairing prosciutto with melon but few people seem to know about another, to my mind even more delicious, pairing: Prosciutto Wrapped Figs. Personally, I find that the richer flavor and softer texture of figs marries even better with the saltiness of cured ham. If you … Read More

Quick Note: Salade frisée à l’anchoiade

Frankantipasti, Fall, Winter2 Comments

One of my favorite cold weather salads back in Rome were puntarelle, a kind of chicory typically dressed with a kind of garlic and anchovy vinaigrette. Fond memories…! This salad is a more refined French cousin, fit for elegant dinners but rustic enough for an everyday dinner. It makes a … Read More

How to Roast a Pepper

Frankantipasti, reference3 Comments

A quick note today on the method for roasting peppers. And a very common—and very savory—antipasto: roasted peppers with anchovies. How to roast a pepper The lusty, smoky flavor of home-roasted peppers more than justifies the minimal effort required to make them. You begin by charring whole peppers over a … Read More

Salade frisée aux lardons (Frisée Salad with Bacon)

Frankantipasti3 Comments

This rustic salad was one of my favorite starters when I lived in Paris. It is sheer simplicity to make: just brown some lardons slowly in a bit of oil (I like olive oil) until they have rendered their fat and are lightly crisp. While the lardons are browning, rub … Read More

Whitefish brandade

Frankantipasti, snack2 Comments

  Salt cod can be hard to find. It takes some considerable time to prepare and, plus, codfish stocks are dangerously depleted. So what is a brandade maven like myself to do? Well, I recently “invented” a new dish by using smoked whitefish–something you can fish in almost any grocery … Read More

Peperoni ripieni di tonno (Tuna Stuffed Peppers)

Frankantipasti, Lazio4 Comments

Tuna Stuffed Peppers

There are so many different ways to stuff a pepper. Here’s one, Tuna Stuffed Peppers, that I particularly like. Stuffed peppers are commonly used as an antipasto or part of a buffet. But, to my mind, they are substantial enough to serve as a secondo. In fact, last night they were … Read More

Angelina’s Pizza Casareccia (Homestyle Pizza)

Frankantipasti, Campania, primi piatti, snack8 Comments

Pizza casereccia (Homemade Pizza)

  A perfectly round, thin-crusted pizza of the kind you can eat in the best pizzerie is a hard thing to make at home. It takes practice and talent to be a first-rate pizzaiolo, or pizza-maker. (I know because I’m trying to master the art!) But there is a simpler … Read More

Insalata Caprese

Frankantipasti, Campania5 Comments

Insalata caprese

It’s a warm, wonderful Summer-like day, and I didn’t feel like doing any ‘real’ cooking (yes, even I feel lazy about cooking sometimes) so I just threw together—almost literally—this typical summertime salad of tomato, mozzarella and fresh basil that we’re all familiar with. This is a ‘composed’ salad like the … Read More