Struffoli (Angelina’s Honey Balls)

FrankCampania, dessert77 Comments

Stuffoli

Struffoli, small balls of dough fried and then covered in honey, is the quintessential Christmas sweet of Naples and its region of Campania. Although I don’t have much of a sweet tooth, it is very dear to my heart; it was one of nonna Angelina’s signature dishes, and it never … Read More

Spaghetti alla Nerano

FrankCampania, pasta, primi piatti48 Comments

Spaghetti alla Nerano

We’ve featured pasta and zucchini before, but this celebrated dish from the Sorrento peninsula is a bit more elaborate and intriguing. Spaghetti alla Nerano, named after the beach town where it originated, could be the child that your basic pasta and zucchini would have if it got married with a cacio e pepe. … Read More

Melanzane al cioccolato (Chocolate Eggplant)

FrankCampania, dessert36 Comments

Melanzane al cioccolato (Chocolate Eggplant)

Chocolate Eggplant? It sounds like a culinary joke or some newfangled fusion dish. In reality, melanzane al cioccolato is a perfectly orthodox if unusual dish from Campania, more specifically the Amalfi coast, traditionally made for the Ferragosto holiday on August 15. I have to admit, although I had heard of this … Read More

Zucchine cacio e uova (Zucchini with Egg and Cheese)

FrankCampania, contorno, secondi piatti32 Comments

Zucchine cacio e uova

Zucchini and eggs were meant for each other. They are found together in a whole assortment of Italian dishes, perhaps most notably as a frittata. Zucchini cacio e uova is another example of this pairing, where the zucchini rather than the eggs star.  Zucchini is sautéed with onion and perhaps a … Read More

Angelina’s Polpettone (Angelina’s Meatloaf)

FrankCampania, secondi piatti41 Comments

Angelina's Polpettone

Yes, Italians make meatloaf. They call it polpettone, or a ‘big meatball’, which is, in fact, what it is if you think about it. It’s made from essentially the same mixture of minced beef and pork (and optionally veal), lightened with bread and flavored with garlic, cheese and parsley that you would use to make … Read More

Agnello e piselli (Lamb and Peas)

FrankCampania, Puglia, secondi piatti26 Comments

Lamb and Peas

I love second courses that pair meat and vegetable in a single dish. Not only is the combination invariably delicious, but it saves the cook from making an extra dish. In this speciality from Puglia and Campania, lamb—the ne plus ultra of spring meats—is paired with peas—one of the classic … Read More

Alici indorate e fritte (Fried Fresh Anchovies)

FrankCampania, secondi piatti16 Comments

Batter Fried Fresh Anchovies

When they think of anchovies, most people, at least here in the US, think of salt-cured anchovy fillets packed in oil. If you’re a bit more au fait with Italian cookery, you may even know about anchovies sotto sale, or packed in salt. You may also know cured anchovies are a fantastic way to … Read More

Baccalà lesso (Boiled Salt Cod)

FrankCampania, secondi piatti22 Comments

Baccalà lesso

Lent—la Quaresima in Italian—is the roughly six week period on the Catholic calendar between Ash Wednesday and Easter. Traditionally a period of self-sacrifice and fasting, in the old days the faithful were expected to abstain from eating meat and rich foods, and live on simple vegetable, fish and grain dishes. A whole range … Read More