Risotto alla crema di scampi (Risotto with Puréed Shrimp)

FrankLazio, primi piatti, Risotto and Other Rice Dishes11 Comments

  As I have mentioned before, Rome is not really risotto country. But there is at least one risotto dish that appears on almost every menu in town: risotto alla crema di scampi, or risotto with crayfish (or shrimp) purée. It is one of my favorite risotti, but I hadn’t … Read More

Penne alla vodka (Penna with Vodka Sauce)

FrankLazio, pasta, primi piatti4 Comments

A quick post on this well-known but relatively new variant on penne all’arrabbiata: make your arrabbiata with less peperoncino than usual, just enough to give the dish a slight ‘bite’, and then add a shot glass or two of vodka to your sauce. Allow to continue simmer a few minutes … Read More

Penne all’arrabbiata (“Angry” Penne)

FrankLazio, pasta, primi piatti13 Comments

Here’s another signature dish of Roman cooking, penne all’arrabbiata or ‘angry’ penne, perfect for an impromtu meal or snack when you crave something spicy. It is a very simple dish—basically an aglio, olio e peperoncino with tomato and extra peperoncino added for more heat. Ingredients Serves 4-6 persons 500g (1 … Read More

Angelina’s Pizza Casareccia (Homestyle Pizza)

Frankantipasti, Campania, primi piatti, snack9 Comments

Pizza casereccia (Homemade Pizza)

  A perfectly round, thin-crusted pizza of the kind you can eat in the best pizzerie is a hard thing to make at home. It takes practice and talent to be a first-rate pizzaiolo, or pizza-maker. (I know because I’m trying to master the art!) But there is a simpler … Read More

Spaghetti fatti in casa con pomodori al forno (Homemade Spaghetti with Oven-Roasted Tomatoes)

FrankCampania, pasta, primi piatti9 Comments

This dish of homemade egg pasta spaghetti with roasted tomato sauce is one of my favorite dishes from one of my favorite cookbook authors, Giuliano Bugialli. The sauce is simple to make and, if you use dry spaghetti (or store-bought fresh) the dish becomes extremely simple to execute. But if … Read More

Chiocciole con salsiccia, piselli e ricotta (Pasta Shells with Sausage, Peas and Ricotta)

Frankpasta, primi piatti5 Comments

This was a dish I made up on the spot today, finding a stray single link of Italian sausage, some leftover ricotta and some frozen peas at the bottom of the freezer. The result was very good indeed—I thought I had stumbled on a new classic, until I check it … Read More

Pappa al pomodoro (Tuscan Tomato and Bread “Soup”)

Frankprimi piatti, Toscana4 Comments

Pappa al pomodoro

In the days when freshly baked bread was a staple of everyday life, a plethora of recipes grew up for using leftover stale bread. This classic Tuscan recipe is, to my mind, the very best of the lot—pappa al pomodoro, literally “mush with tomatoes”. (Sounds better in Italian, doesn’t it?) … Read More

Tagliatelle alle zucchini (Tagliatelle with Zucchini)

Frankpasta, primi piattiLeave a Comment

Vegetables and pasta were meant for each other. And no vegetable says summer like zucchini. Ergo, there’s no more iconic summer pasta than tagliatelle with zucchini! Start by sauteing some sliced baby zucchine in olive oil with a chopped up shallot over moderate heat, seasoning with salt and pepper as it … Read More