Tiella di patate e funghi (Potato and Mushroom Casserole)

FrankBasilicata, Calabria, contorno, Puglia41 Comments

Patate e funghi al forno (Potato and Mushroom Casserole)

Southern Italian cookery, in particular the cooking of Puglia, Basilicata and Calabria, is rife with baked vegetable casseroles . They are often called tielle after baking dish in which they are cooked and then served, much like the word “casserole” in English. We’ve featured the iconic tiella pugliese, a veritable one-dish … Read More

Melanzane a scapece (Marinated Eggplant)

Frankantipasti, Campania, contorno58 Comments

Melanzane a spapece (Marinated Eggplant)

In Neapolitan cookery, the term scapece generally refers to an ancient method for preserving fish or vegetables. The main ingredient is generally fried in olive oil and marinated with garlic, mint and vinegar. We’ve already featured zucchini a scapece, perhaps the best known of this class of dishes. Today’s scapece recipe from Francesconi’s … Read More

Italian Tomato Salad: The Essential Guide

Frankcontorno42 Comments

Italian Tomato Salad

Nothing says summer like and insalata di pomodori, or Italian Tomato Salad. It’s a simple dish. So simple, in fact, you might not think it needs a recipe at all. But in fact—as so often happens in Italian cookery— the simplicity is deceptive. An artfully-made Italian Tomato Salad can be a … Read More

Coste di bieta gratinate (Gratinéed Swiss Chard Stems)

Frankantipasti, contorno34 Comments

Gratinéed Swiss Chard Stems (Coste di bieta al forno)

There are few things that bother me more than throwing out food, so I’m often looking for ways to recycle leftovers, use up stray bits of veg and other stuff in the fridge or, as in today’s recipe, make good use of trimmings. I often use trimmings as a flavor … Read More

Cavolini di Bruxelles fritti (Fried Brussels Sprouts)

Frankantipasti, contorno, secondi piatti37 Comments

Cavolini di Bruxelles fritti (Deep Fried Brussels Sprouts)

As the holidays draw to a close, we all want to eat a bit lighter. But with temperatures reaching record lows and snow falling, let’s not make it too light, shall we? Enter Ada Boni, the doyenne of traditional Italian home cooking and author of the iconic Talismano della felicità, … Read More

Patate dolci alla griglia (Grilled Sweet Potatoes)

Frankantipasti, contorno25 Comments

We said goodbye to our outdoor grill back in late October. Covering it for the winter is always a bittersweet affair. But the end of the warm weather doesn’t have to mean the end of grilling. I get good use out of my trusty stovetop grill—a bistecchiera in Italian—throughout the … 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

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