Pasticcio di pappardelle al radicchio rosso di Treviso (Baked Pappardelle with Treviso Radicchio)

Frankpasta, primi piatti, Veneto26 Comments

Pappardelle, those extra-wide egg noodles typical of Tuscany, are perhaps my favorite pasta. There’s something about wide noodles—I love Chinese ho fun noodles, too—that are especially enticing. Perhaps the most well-known pappardelle dishes are ‘sulla lepre‘ (with braised hare) and al cinghiale (wild boar)—but pappardelle are quite versatile and, I … Read More

Pasta al tonno (Pasta with Tuna Sauce)

Frankpasta, primi piatti22 Comments

Here’s a quick note on another staple weeknight dinner: pasta al tonno. Very fast and almost as easy as opening a can. Ingredients Serves 2-3 200g (7 oz) spaghetti, linguine, penne or other pasta of your choice For the soffritto: 1 or 2 garlic cloves, slightly crushed and peeled 1 … Read More

Minestrone: A Primer

Frankprimi piatti, reference, Soups31 Comments

Many people think of minestrone as the kind of hearty fare best eaten in the cold weather months. Minestrone is wonderful in fall and winter, of course, but it can actually be enjoyed year-round, its component ingredients changing with the seasons, served hot in the winter, warm in the spring … Read More

Pasta e ceci (Pasta and Chickpeas)

Frankpasta, primi piatti, Soups17 Comments

There’s nothing so satisfying yet so quick and simple than the combination of pasta and some sort of legume–beans, peas or, in this case, ceci (chickpeas). And, as you probably know, the combination makes for a complete protein with plenty of fiber and no cholesterol. This kind of thing is … Read More