Bagna cauda

Frankantipasti, Piemonte21 Comments

Bagna cauda

Bagna cauda or, more properly, bagna caôda, means ‘hot sauce’ in English. It refers to a typical Piedmontese dish for communal eating that is popular in cold weather months, a kind of cross between fondue and pinzimonio, if I can put it that way. It is, quite simply, a collection … Read More

Vitello tonnato (Tunnied Veal)

Frankantipasti, Lombardia, Piemonte, summer19 Comments

Vitello tonnato

If I had to mention one dish in the Italian repertoire that epitomizes elegant summer eating, this might well be it: vitello tonnato, also called vitel tonnè in dialect, which means’ tunnied veal’ or simply veal in tuna sauce. More often than not, though, it is called by its Italian name … Read More

How to Make Homemade Polenta

FrankCampania, Lazio, Lombardia, piatti unici, Piemonte, polenta, reference, Veneto44 Comments

How to Make Homemade Polenta

Homemade polenta is one of the most emblematic dishes of the northern Italian cuisines from the Veneto to Lombardia to Piemonte. It is also one of the oldest foods eaten in Italy, dating back at least to 990 BCE. In its original form, polenta—known to the ancient Romans as pulmentum—was … 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

Brasato al vino rosso (Beef Braised in Red Wine)

FrankLombardia, Piemonte, secondi piatti10 Comments

Brasato al vino rosso

There’s nothing like a good pot roast on a cold winter’s day! Though it may come as a surprise to some, Italians also make pot roast, which is known variously as brasato or stracotto, but with a ‘continental’ twist: the favorite cooking medium for Italian pot roast is red wine. … Read More

Taglierini al sugo d’arrosto (Taglierini with Roast Drippings)

Frankpasta, PiemonteLeave a Comment

taglierini

Here’s a neat idea for a really quick and savory pasta whenever you happen to roast  veal, chicken, beef or pork. Save the drippings and use them as a sauce for taglierini pasta—a sugo d’arrosto. It’s that simple. If your roasting pan is flameproof, you can even throw your pasta … 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