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

Patate alla lucana (Basilicata Potato Casserole)

FrankBasilicata, contorno36 Comments

Patate alla lucana

Italian cuisine is not generally known for potato gratin dishes. But here’s one from the little-known cuisine of Basilicata that is sure to be a crowd pleaser: patate alla lucana, potatoes layered with onions and tomatoes, scented with oregano and pecorino cheese. Considered a side dish or contorno, I sometimes like … Read More

Insalata di patate e tonno (Potato Tuna Salad)

Frankantipasti, contorno, summer23 Comments

Potato Tuna Salad

Potato salad is a summer staple on American tables, but if you’re interested in a different take, here’s an idea for you: Potato Tuna Salad. At its most basic, Potato Tuna Salad is a close cousin to that staple of Italian buffet tables, fagioli e tonno. You take slices or cubes … Read More

Cipolline novelle con piselli (Spring Onions and Peas)

Frankcontorno33 Comments

While many recipes for peas call for a bit of onion as a flavor base, you don’t really taste the onion itself—it’s there to bring out the peas’ natural sweetness. In this recipe for Spring Onions and Peas, you get a completely new dish from essentially the same ingredients in different ratios. The onion steps up … Read More

Asparagi all’agro (Asparagus with Lemon and Olive Oil)

Frankantipasti, contorno19 Comments

Asparagus with Lemon and Olive Oil (Asparagi all'agro)

Asparagus with Lemon and Olive oil, or asparagi all’agro, is one of those dishes that is so quick and simple you might argue it hardly needs a recipe. But simple doesn’t necessarily mean easy or obvious. In fact, simple dishes can be quite tricky to pull off. The very simplicity leaves you … Read More

Cicoria e fagioli (Chicory and Beans)

FrankCampania, contorno, piatti unici, primi piatti, Soups44 Comments

Chicory and beans (Cicoria e fagioli)

Chicory and Beans is one of those lean dishes that Angelina practically lived on weekdays. Like many good southern Italians, she was what we might call today a ‘flexitarian‘—living mostly on vegetables, saving meat for Sundays and other special occasions. Her lunch would often consist of chicory or escarole or some other … Read More

Insalata di arance e finocchi (Orange and Fennel Salad)

Frankantipasti, contorno, Fall, Sicilia, Winter43 Comments

Orange and Fennel Salad

It might be the season, but coming right on the heels of our recent post on Sausages and Grapes, today’s post once again features a mixture of sweet and savory ingredients. Whereas that post combined fruit and meat, today we’ll take a look at a fruit and vegetable combination from Sicily: … Read More