Scaloppine di pollo alla valdostana

Franksecondi piatti, Val d'Aosta32 Comments

Scaloppine di pollo alla valdostana

I’ve always been puzzled by the popularity that chicken breasts enjoy, in particular here in the US. If you ask me, I’d nominate them as the world’s least interesting protein. Especially in this age of industrial poultry farms, chicken breasts tends to lack any discernible flavor, and then they dry … Read More

Calamari ripieni (Stuffed Calamari)

FrankCampania, secondi piatti32 Comments

Calamari ripieni (Stuffed Calamari)

Everybody, it seems, loves fried calamari. But there are lots of other ways to enjoy this tasty mollusk. It’s delicious braised with peas in the Roman manner, for example, or with greens, after the Florentines. But I think calamari really comes into its own when it’s filled with a savory … Read More

Spezzatino di maiale con piselli (Pork Stew with Peas)

Franksecondi piatti44 Comments

Spezzatino di maiale con piselli

All of us—even us “foodies”—need some reliable and straightforward recipes in our lives for everyday cooking. This one for spezzatino di maiale con piselli, or Pork Stew with Peas, fits the bill rather nicely, I think. If you make your stew in a pressure cooker—and like many stews it’s ideal … Read More

Braciole di maiale alla brace (Grilled Pork Chops)

Franksecondi piatti36 Comments

Braciole di maiale alla brace (Grilled Pork Chops)

I used to love pork chops when I was a kid, but I’ve more or less given up on grilling them even since they started marketing pork as “the other white meat” back in the 1980s. Generally speaking, pork is bred so lean these days that the leaner cuts like … Read More

Asparagi in casseruola (Cavalcanti’s Sautéed Asparagus)

Frankantipasti, Campania, contorno, secondi piatti45 Comments

Asparagi in cassruola (Cavalcanti's Sautéed Asparagus)

Asparagus generally doesn’t spring to mind when we think about Neapolitan cookery, but here’s an example that challenges our preconceived notions. This recipe for asparagi in casseruola comes to us from Ippolito Cavalcanti, the famed 19th century gourmand whose 1839 masterwork, La cucina teorica-pratica, is one of the Ur-texts of … Read More

Pollo in fricassea (Chicken Fricassée)

Franksecondi piatti, Toscana45 Comments

Pollo in fricassea (Chicken Fricassee)

The Italian cooking term fricassea is a bit of a false friend for English or French speakers. Like a fricassée, it usually involves a two-step cooking process of a sauté followed by a braise. But for Italians the thing that makes a fricassea a fricassea—and not, say, a spezzatino—is the … Read More

Frittata di pane (Bread Frittata)

Frankantipasti, secondi piatti34 Comments

Frittata di pane (Bread Frittata)

This is yet another recipe using leftover bread, as a frittata di pane or Bread Frittata. Here the bread is trimmed of its crust, then cubed and soaked in milk and water until soft. The softened bread is then mixed with eggs, cheese and parsley to make a surprisingly tasty … Read More

Pollo in potacchio

FrankMarche, secondi piatti40 Comments

Pollo in potacchio

Pollo in potacchio is braised chicken dish that hails from Le Marche, a region that sadly I never got to visit during my years in Italy. And truth be told, I know little of its cookery, other than olive ascolane from Ascoli, which we featured on the blog some time ago, … Read More