Frico

Frankantipasti, Friuli-Venezia Giulia41 Comments

Frico

Spring is finally here you say? Well, not around these parts. It’s cold and wet, and there’s snow on the ground—comfort food weather. And is there anything more comforting than melted cheese? Today’s recipe, one of two dishes called frico, is something like a potato pancake, only you pile on lots … Read More

Salvia fritta (Fried Sage Leaves)

Frankantipasti32 Comments

Salvia fritta (Fried Sage Leaves)

You may love sage like I do, for flavoring stews and beans, or sautéed with melted butter over stuffed pasta. But have you ever considered enjoying sage for its own sake? If you’ve ever experienced the peppery, rather bitter taste raw sage, the thought might not appeal to you. But … Read More

Shrimp Scampi

Frankantipasti, Italian-American, secondi piatti48 Comments

Shrimp Scampi

This blog is dedicated to continental Italian food—the kind of food you’ll find in Italy. But as long time readers will know, around this time of year we feature an Italian-American recipe. This year’s feature is a popular dish with a funny name: Shrimp Scampi. Funny to those who know Italian, that … Read More

Peperoni al gratin (Peppers au gratin)

Frankantipasti, contorno32 Comments

Peperoni al gratin

Here is one of the simplest ways to make peppers and, to my mind, one of the most delicious: peperoni al gratin, or peppers au gratin. Oven roasting intensifies and sweetens the natural flavors of the peppers, while garlic, olives and capers add piquancy, and a topping of seasoned breadcrumbs savor … Read More