Cacciucco di ceci (Tuscan Chickpea and Swiss Chard Soup)

Frankprimi piatti, Soups, Toscana36 Comments

Cacciucco di ceci

Those of you who know a bit about Italian cooking may recognize the name cacciucco. A speciality of Livorno in the region of Tuscany, cacciucco is one of the many fish soups that you’ll find up and down the Italian peninsula, and one of the most famous. I’ve been meaning … Read More

Scrippelle ‘mbusse (Crepes in Broth)

Frankprimi piatti, Soups41 Comments

This lovely dish comes to us from the province of Teramo on the eastern slopes of the Gran Sasso in the region of Abruzzo. Scrippelle ‘mbusse, literally meaning ‘wet crepes’ in local dialect, are just that: light crepes (crespelle in standard Italian) that are filled with grated cheese, rolled up … Read More

Crema di lenticchie ai funghi trifolati

Frankprimi piatti, Soups34 Comments

Crema di lenticchie ai funghi trifolati (Cream of Lentil Soup with Mushrooms)

I love all kinds of legumes, but lentils are probably my favorite. Pasta e lenticchie was my favorite pasta growing up, and even now, into my sixth decade of this mortal coil, the love affair hasn’t cooled one bit. There’s something about that earthy taste I find tremendously satisfying and … Read More

Minestrone alla genovese

FrankLiguria, primi piatti, Soups21 Comments

Minestrone alla genovese

We’ve taken on minestrone before, with a base recipe that you can use to make just about any variation you want. But minestrone alla genovese, Genoa Style Minestrone, is different enough it really does merit its own post. There’s no soffritto to create a flavor base, no preliminary rosolatura of … Read More

Sciusceddu alla messinese

Frankprimi piatti, Sicilia, Soups55 Comments

Scisceddu alla messinese

Sciusceddu alla messinese comes to us from Sicily, and specifically from Messina, where this unusual primo piatto is a fixture on Easter dinner tables. It has all the hallmarks of an Italian Easter dish. It’s rich, meat centric—although the meat is usually veal rather than the more typical lamb—and enriched … Read More

Zuppa di cardi (Cardoon Soup)

Frankprimi piatti, Soups22 Comments

Zuppa di cardi (Cardoon Soup)

Cardoons are one of my favorite vegetables, but they’re frustratingly hard to find here in the US. So whenever I spy a bunch in the market, I grab them, no questions asked. I find their subtle flavor, reminiscent of artichokes, delightful. If you’ve never tasted a cardoon, you’ve been missing … Read More

Zuppa di cicerchie (Grass Pea Soup)

FrankLazio, Marche, primi piatti, Puglia, Soups, Toscana, Umbria43 Comments

Zuppa di cicerchie (Grass Pea Soup)

Yes, autumn is well and truly here. There’s a definitely chill in the air, the leaves are turning color, pumpkins have been placed on doorsteps, and logs are piled high on back porches, ready for the fire. I don’t know about you, but when the temperatures drop, I start to … Read More

Zuppa di orzo (Italian Barley Soup)

FrankFall, primi piatti, Soups, Winter47 Comments

Zuppa di orzo (Italian Barley Soup)

Italian cuisine is known for pasta, gnocchi, risotto and polenta. More recently many people have come to know farro. But did you know that Italians also enjoy barley? Here is a simple, basic Italian Barley Soup—zuppa di orzo— that is both healthy, appetizing and, if made in a pressure cooker, quickly … Read More