Crema di zucca (Winter Squash Soup)

FrankFall, primi piatti, Soups, Winter4 Comments

Crema di zucca (Winter Squash Soup)

Who doesn’t love winter squash soup? It is savory yet sweet, warming yet light. It makes a wonderful first course, to be followed by a roast, or a light supper after too many hearty holiday meals… My version of this soup is extremely easy: Ingredients Serves 4-6 1 kilo (2 … Read More

Côtes d’agneau Champvallon (Lamb Chop and Potato Casserole)

FrankFall, piatti unici, Winter10 Comments

Lamb Chops Champvallon

Lamb chops Champvallon brings me back to my Paris days, when I took a couple of years off from the law to teach English.  Hearty but easy on the pocketbook, it was just the ticket for a temporary bohemian. These days my pocket are a bit deeper, but I still … Read More

Pappardelle all’anatra (Pappardelle with Duck Ragu)

FrankFall, pasta, piatti unici, primi piatti, Toscana, Winter7 Comments

Pappardelle with Duck Ragu

When one thinks of Tuscan cooking, one of the first dishes that comes to mind—along with such icons as fagioli all’uccelleto and bistecca alla fiorentina—is pappardelle sulla lepre, a wide ribbon pasta with hare sauce. Its fame is perfectly justified; it is truly delicious. Finding hare is just about impossible … Read More

Risotto alla «zucca» (Pumpkin Risotto)

FrankFall, primi piatti, Risotto and Other Rice Dishes, Winter39 Comments

Risotto alla zucca

Risotto alla zucca, or pumpkin risotto, is one of the most popular autumn and winter risottos. Zucca is Italian for pumpkin, but Italian pumpkins are quite different from their American cousins: their taste is more intense and much sweeter, their texture finer, less fibrous. Most recipes aimed at the non-Italian cook recommend … Read More

Ossobuco alla milanese

FrankFall, Lombardia, piatti unici, secondi piatti, Winter33 Comments

Ossobuco alla milanese

Perhaps the most emblematic dish of the cuisine of Lombardy, the northern Italian region of which Milan is the capital, ossobuco (or oss bus in Milanese dialect) is veal shank, cut into thick rounds of shank meat around a marrowbone. It is typically served with risotto alla milanese, one of … Read More

Risotto al radicchio (Risotto with Radicchio)

FrankFall, primi piatti, Risotto and Other Rice Dishes, Veneto, Winter16 Comments

Risotto, as we all know, is an almost infinitely variable dish. You can pair rice with almost any meat, fish, vegetable or even fruit. One of the very finest ways to make risotto is with radicchio, whose mildly bitter flavor makes it a wonderful foil for the bland, almost sweet … Read More

Quick Note: Salade frisée à l’anchoiade

Frankantipasti, Fall, Winter2 Comments

One of my favorite cold weather salads back in Rome were puntarelle, a kind of chicory typically dressed with a kind of garlic and anchovy vinaigrette. Fond memories…! This salad is a more refined French cousin, fit for elegant dinners but rustic enough for an everyday dinner. It makes a … Read More