Buseca alla milanese (Milanese-Style Tripe)

FrankLombardia, secondi piatti5 Comments


As we’ve mentioned before on this blog, Saturday is tripe day in Rome… sabato trippa, as the saying goes. The tripe served in our house is usually alla romana, but today I made something a bit different: buseca (which is Milanese dialect for tripe). While Roman-style tripe is quite assertive, … Read More

Ossobuco alla milanese

FrankFall, Lombardia, piatti unici, secondi piatti, Winter31 Comments

Ossobuco alla milanese

Perhaps the most emblematic dish of the cuisine of Lombardy, the northern Italian region of which Milan is the capital, ossobuco (or oss bus in Milanese dialect) is veal shank, cut into thick rounds of shank meat around a marrowbone. It is typically served with risotto alla milanese, one of … Read More

Arrosto di maiale al latte (Pork Loin Braised in Milk)

FrankEmilia-Romagna, secondi piatti12 Comments

I first read about this simple recipe for Pork Loin Braised in Milk in Marcella Hazan‘s first cookbook The Classic Italian Cook Book: The Art of Italian Cooking and the Italian Art of Eating (1973), but you can find this well-known dish in many recipe books, including the venerable Artusi and … Read More

Lesso di manzo rifatto (“Re-made” Boiled Beef)

FrankCampania, Lazio, secondi piatti, Toscana15 Comments

Waste not, want not, they old saying goes. There are a myriad of old recipes in the Italian repertoire for making use of boiled beef leftover from beef broth, a brodo classico or a bollito misto. Of course, boiled beef can simply be gently reheated in its broth and served … Read More

Gratinéed Ox Tongue in Mushroom Cream Sauce

Franksecondi piatti14 Comments

As mentioned recently, veal tongue is a common part of a bollito misto, but tongue is also a wonderful dish all on its own. Although classified as an organ meat, tongue doesn’t taste ‘organ-y’ at all. Rather it tastes like a richest, most unctuous cut of beef you have ever … Read More

Frittata ai peperoni (Bell Pepper Frittata)

Franksecondi piatti3 Comments

A frittata is a great solution to those nights when you want something savory but don’t have much time (or desire) to make anything elaborate. The basic technique for making a frittata has appeared on this blog before, but a particularly tasty frittata is one made with peppers and onions–a … Read More

Fricassée de poulet à l’ancienne (Julia Child’s Old-Fashioned Chicken Fricassee)

Franksecondi piatti17 Comments

I grew up on Julia Child. Other than nonna Angelina herself, no one inspired my love affair with cooking more. While other kids were eating milk and cookies and watching cartoons, I ran home to make rice and cheese and sit down to the latest instalment of The French Chef. … Read More

Seppie coi piselli alla romana (Roman-Style Braised Squid and Peas)

Franksecondi piatti8 Comments

Strange as it may seem, squid and peas were made for each other. The sweetness of peas sets off the brinyness of squid perfectly. And the savoriness of a tomato sauce brings it all together nicely. This dish, as so many traditional Roman dishes, is really quite easy to make but … Read More