Baked Ziti

FrankItalian-American, pasta, primi piatti29 Comments

Baked Ziti

It’s that time of year again. October is Italian-American heritage month, when each year as long time readers will know, we feature an Italian-American dish in lieu of our usual continental Italian fare. This year we have a real crowd-pleaser: Baked Ziti. True comfort food, a warming dish perfect for … Read More

Peperoni ripieni di pasta

FrankCampania, pasta, primi piatti24 Comments

Peperoni ripieni di pasta

As we approach the end of summer and autumn produce begins to appear in our markets, it’s easy to forget that, for a few more days at least, it’s still summer. Indeed, even as pumpkins and pears and such make their appearances, summer produce like peppers and tomatoes are still … Read More

Maccheroni positanesi

FrankCampania, pasta, primi piatti, summer29 Comments

Maccheroni positanesi

This week we have another great recipe for you from Jeanne Carola Francesconi: maccheroni positanesi, or Pasta Positano Style. In the tradition of no cook tomato sauces like the much better known pasta al pomodoro crudo, in this recipe the pasta is dressed “a sette sapori“—with seven flavors: tomato, garlic, … Read More

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