Costolette d’agnello «a scottadito» (Roman-Style Lamb Chops)

FrankLazio, secondi piatti9 Comments

Scottadito

There is surely no meat more typical of the Mediterranean basin than lamb. Sheep husbandry began in pre-historic times­ and is thought to have gotten its start in Mesopotamia, quickly spreading to Asia Minor and southern Europe—it played a major role in the ancient civilizations of the Mediterranean, including the … Read More

Coda alla vaccinara (Roman-Style Braised Oxtails)

FrankLazio, secondi piatti13 Comments

This is comfort food at its most comforting, one of the many humble but delicious dishes that typify popular cooking in the Eternal City: Roman-style braised oxtails. The  Italian word vaccinara actually means “butcher style”. The tail is one of those cuts of meat that are known in Italian as … Read More

Arista alla fiorentina (Florentine Spit-Roasted Pork Loin)

Franksecondi piatti, Toscana2 Comments

Arista (Florentine Spit-Roasted Pork Loin)

Arista alla fiorentina, or Florentine Spit-Roasted Pork Loin, is one of the signature dishes of Tuscan cookery. And like so many Tuscan dishes,  the dish is as simple as it is good. Ingredients 1 pork loin roast Olive oil, q.b. For the dry marinade: 2-3 cloves of garlic 2-3 sprigs … Read More

Scallopine di pollo (Chicken Scaloppini)

Franksecondi piatti, summer2 Comments

A friend was asking the other day about the tenderest chicken breast he had ever had. Well, after some probing questions, we figured out that he had enjoyed a dish of scallopine di pollo, chicken scallopini. It’s not actually a particularly common dish in Italy, where scaloppine are far more … Read More

Pollo coi peperoni (Chicken and Peppers)

FrankLazio, secondi piatti6 Comments

This savory Roman chicken dish, also known as pollo alla romana, is enormously satisfying. Although you could precede it with a rustic pasta like an ajo e ojo if you’re really hungry, you can skip the primo, as we did tonight, but have lots of crusty bread on hand to … Read More