Fettuccine al salmone affumicato (Smoked Salmon Fettuccine)

FrankEmilia-Romagna, Lazio, pasta, primi piatti23 Comments

Smoked Salmon Fettuccine

I love smoked salmon. It is so incredibly versatile, delicious and good for you, too. And it adds a touch of elegance to any dish in which it appears. Who could ask for more? One of our favorite weeknight dinners at home is this simple Smoked Salmon Fettuccine. If you’re … Read More

An Italian New Year’s: Cotechino con lenticchie (Cotechino with Lentils)

FrankEmilia-Romagna, secondi piatti, Winter39 Comments

Cotechino with lentils (Cotechino e lenticchie)

New Year’s Eve for Italians—like so many other holidays—is marked by a large, festive meal, often an elegant seafood dinner, called the cenone di San Silvestro or cenone di Capodanno, the word ‘cenone‘ being Italian for ‘big supper’. For me, following the typical Italian meal service, a perfect primo (first course) … Read More

Lasagne alla bolognese (Bolognese Lasagna)

FrankEmilia-Romagna, pasta, piatti unici, primi piatti28 Comments

Bolognese Lasagna

There are many types of lasagna dishes in Italian cookery, and in each is wonderful in its own way. But to my mind there are two “Ur-lasagne“, each typifying the northern and southern poles of Italian cuisine: Lasagna for Carnival, or lasagna di carnevale from Campania—the kind of lasagna that nonna Angelina … Read More

Ragù alla bolognese (Bolognese Sauce)

FrankEmilia-Romagna, pasta, sauces21 Comments

Bolognese Sauce

One of the most famous sauces in all of Italian cookery, ragù alla bolognese—known in English as Bolognese Sauce—is one of those archetypical sauces simmering for hours and hours on the back of the stove that so many people associate with Italian cooking. It is the northern equivalent of that … Read More

Arrosto di maiale al latte (Pork Loin Braised in Milk)

FrankEmilia-Romagna, secondi piatti12 Comments

I first read about this simple recipe for Pork Loin Braised in Milk in Marcella Hazan‘s first cookbook The Classic Italian Cook Book: The Art of Italian Cooking and the Italian Art of Eating (1973), but you can find this well-known dish in many recipe books, including the venerable Artusi and … Read More

Bollito and other boiled dinners

FrankEmilia-Romagna, Piemonte, sauces6 Comments

Some of our favorite Sunday meals during the cold weather months are boiled dinners. I usually make homemade broth in the afternoon and, not wanting anything to go to waste, the boiled meat and vegetables that went into the pot are usually dinner that night. Bollito misto If you’ve made … Read More