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 piatti38 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 piatti57 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

Supplì (Roman Rice Croquettes)

Frankantipasti, Lazio28 Comments

Supplì (Roman Rice Croquettes)

Supplì —deep fried rice croquettes—are a classic Roman antipasto. Along with olive ascolane (meat stuffed olives), they are a fixture on pizzeria menus all over town, a little something to nibble on while you wait for your pizza. Supplì are obviously very close cousins—more like siblings, really—of Sicilican arancini, but while … Read More