Agnello e patate al forno (Oven-Roasted Lamb and Potatoes)

FrankCampania, piatti unici, Puglia6 Comments

Oven-Roasted Lamb and Potatoes

Lamb and potatoes have a natural affinity, as we saw in the elegant côtes d’agneau Champvallon. Here is a more rustic dish, made with seasoned chunks of lamb and potatoes baked in the oven until nicely browned on top. Simple, hearty and satisfying. Ingredients Serve 4-6 1 kilo (2 lbs) … Read More

Tubetti cacio e uova (Tubetti with Egg and Cheese)

FrankCampania, pasta, primi piatti15 Comments

Tubetti cacio e uova

Tubetti cacio e uova is a great spur-of-the-moment Neapolitan pasta dish for a quick weeknight dinner or perhaps a midnight snack: Ingredients For each serving of pasta: 100g (3-1/2 oz) of tubetti (aka ditali or ditalini) A heaping spoonful of butter or lard 1 egg 1 spoonful each of Parmesan and … Read More

Spaghetti alle vongole (Spaghetti with Clam Sauce)

FrankCampania, pasta, primi piatti33 Comments

Spaghetti with Clam Sauce

A Friday night favorite at our place—and a classic summer dish and traditional Christmas Eve primo piatto—is spaghetti with clam sauce, one of the signature dishes of Neapolitan cuisine. It is surprisingly easy to make, fun (if a bit messy) to eat and—if you have some good, fresh clams on … Read More

Fagiolini in umido (Green Beans in Tomato Sauce)

FrankCampania, contorno, Toscana21 Comments

Fagiolini in umido (Green Beans in Tomato Sauce)

While Sundays dinners at Angelina’s house were once-a-week, belly-busting, meaty affairs, she practically lived on vegetables during the week. This was long before vegetarianism went mainstream and she would not have thought of herself as a ‘weekday vegetarian’ or anything of that sort. It was just the way that she … Read More

Spaghetti alla puttanesca (“Streetwalker” Spaghetti)

FrankCampania, pasta, primi piatti7 Comments

Spaghetti alla puttanesca is another weeknight stand-by in our house. So quick and—for lack of a better word—lusty. Ingredients Makes 4-6 servings 500g (1 lb) spaghetti 2-3 cloves of garlic (or more to taste), peeled and slightly crushed 1-2 dried hot red peppers (peperoncino) Olive oil 250g (8 oz) canned … Read More

Zuppa di scarola e fagioli (Escarole and Bean Soup)

FrankCampania, primi piatti, Soups7 Comments

Here’s a quick and easy dish, typical of the Campania region of Italy, that is a cold weather weeknight staple at our house: escarole and bean soup. Ingredients 1 small head of escarole, cut into fine ribbons 1 small onion, peeled and thinly sliced 450g (15 oz) boiled or canned … Read More

Lesso di manzo rifatto (“Re-made” Boiled Beef)

FrankCampania, Lazio, secondi piatti, Toscana15 Comments

Waste not, want not, they old saying goes. There are a myriad of old recipes in the Italian repertoire for making use of boiled beef leftover from beef broth, a brodo classico or a bollito misto. Of course, boiled beef can simply be gently reheated in its broth and served … Read More

Zitoni al forno con le polpettine (Baked Ziti with Tiny Meatballs)

FrankCampania, pasta, primi piatti15 Comments

 If baked pappardelle with radicchio is a good example of a northern Italian baked pasta dish, baked ziti, as this dish is known in English, typifies the southern Italian approach, and more specifically the Neapolitan approach, so much so, in fact, that this dish is sometimes called pasta al forno … Read More