Tortelli di zucca (Homemade Pumpkin Ravioli)

FrankEmilia-Romagna, Fall, Lombardia, pasta, primi piatti, Winter29 Comments

homemade pumpkin ravioli

One of the nicest parts of this, my favorite season, is the arrival of wonderful produce: mushrooms, endive, chestnuts, cabbage, radicchio… but for me no other vegetable is as typical of the season as hard squashes. They are sometimes called ‘winter squashes’ but they start appearing in the early autumn and … Read More

Catfish «en meurette»: A Classic Reimagined

FrankFall, secondi piatti, Winter18 Comments

Catfish en meurette

The term en meurette refers to a dish that has been braised in a particularly delicious red wine sauce from the Burgundy region of France. Probably the best known of these dishes is oeufs en meurette, made from poached eggs. But even tastier, in my opinion, is fish made this way. … Read More

Cappelle di funghi alla griglia (Grilled Mushroom Caps)

Frankantipasti, Fall5 Comments

Grilled Mushroom Caps

Grilling need not come to an end just because the summer is over, especially if the weather is still fine, as it is this weekend where we live. Beautiful cloudless skies and mild temperatures are perfect for grilling—even better, if you ask me, than the sultry days of August and … Read More

Coniglio alla ligure (Ligurian Braised Rabbit)

FrankFall, Liguria, secondi piatti, Winter18 Comments

Ligurian Braised Rabbit

Rabbit is another one of those foods that many people seem to feel squeamish about. Perhaps because the live animal is so cute and furry, the thought of eating them strikes people, particularly North Americans, as strange or even disgusting. That’s too bad, because rabbit is actually one of the … Read More

Funghi trifolati (Sautéed Mushrooms)

Frankcontorno, Fall, Winter14 Comments

Funghi trifolati

This is one of the easiest and most versatile vegetable dishes in the Italian repertoire: funghi trifolati, or ‘truffled’ mushooms, so called because the thinly sliced and sautéed mushrooms are said to resemble that other, more highly prized tuber. I use two methods to make funghi trifolati, and both are … Read More

Coniglio alla cacciatora (Rabbit Cacciatore)

FrankFall, secondi piatti, Toscana, Winter9 Comments

Coniglio alla cacciatora (Rabbit Cacciatore)

Rabbit is a wonderful meat, leaner but yet tastier than most chicken you’ll find in these days of industrial agriculture. Many people (at least in the US) have an aversion to eating rabbit, but it is quite popular in Italy, Spain, France and elsewhere in Europe. And why not? Those … Read More

Pere al vino rosso (Pears Poached in Red Wine)

Frankdessert, Fall, Winter4 Comments

Pears Poached in Red Wine

Dessert is our house is normally a piece of fruit, perhaps with some cheese, and, in winter, some mixed nuts in their shells. This is why you will not find very many desserts featured on this blog. But there is at least one prepared dessert that makes its way on … Read More

Mezzelune al brasato (Half-moon Ravioli Stuffed with Braised Beef)

FrankFall, pasta, Piemonte, primi piatti, Winter14 Comments

Mezzeluna al brasato

Here’s a wonderful way to ‘recycle’ leftover brasato or other pot roast—as a filling for a half-moon shaped stuffed pasta called mezzelune: Ingredients Leftover brasato  (pot roast) 1-2 eggs 100g (3-1/2 oz) freshly grated Parmesan cheese Salt and pepper A scrape of nutmeg One batch of fresh egg pasta, or dumpling … Read More