Stracciatella alla romana

FrankLazio, primi piatti, Soups48 Comments

Stracciatella alla romana

One usually associates Roman cookery with hearty and robustly flavored dishes and, by and large, the image holds true. But there are some exceptions, like today’s offering: stracciatella, a light and delicately flavored ‘egg drop soup’. Stracciatella is utterly simple and—if you have the broth at hand—very quick to make. Beaten … Read More

Petto di vitella alla fornara

FrankLazio, secondi piatti54 Comments

Petto di vitello alla fornara (Baker's Roasted Veal Breast)

In most ways, the culinary culture in this country has vastly improved since I was a kid. I’m old enough to remember the days when if you wanted to cook with Italian parsley rather than the curly kind, you’d have to grow your own. Or if you wanted imported pasta … Read More

Filetti di baccalà (Fried Salt Cod Filets)

FrankLazio, secondi piatti39 Comments

Filetti di baccalà

During my years in Rome, I mostly lived on the small but charming piazza di san Paolo alla Regola, not too far from the famous Campo de’ Fiori and its mercato. Along the via dei Giubbonari on the way to the campo, where I usually bought my fruits and vegetables notwithstanding the astronomical prices, there … Read More

Cacio e pepe, a Roman classic

FrankLazio, pasta, primi piatti53 Comments

Cacio e pepe

When you’re in a real hurry or just too tired to cook anything too elaborate, here’s a great solution: cacio e pepe, literally ‘cheese and pepper’, a pasta dish usually made with spaghetti, bucatini or—my personal favorite—tonnarelli, a kind of square spaghetti better known Stateside by its Abruzzese name, spaghetti … Read More