Impepata di cozze (Peppered Mussels)

Frankantipasti, Campania, secondi piatti20 Comments

Impepata di cozze (Peppered Mussels)

Here’s a recipe that’s so simple you could call it a non-recipe: impepata di cozze, or Peppered Mussels. To make this  Neapolitan classic, you simply steam mussels in their own juices with nothing but generous amounts of freshly ground black pepper. Garnish them, if you like, with some chopped parsley and lemon … Read More

Salsicce all’uva (Sausages and Grapes)

FrankFall, secondi piatti, Toscana, Umbria44 Comments

Sausages and Grapes

The use of fruits in savory dishes was once common place in Italian cooking, as it was in European cooking generally.  Giuliano Bugialli, for example, tells us that the original duck à l’orange was a Tuscan dish. But with some notable exceptions like mostarda for boiled meats and strawberry risotto, it’s become a … Read More

Peas and Eggs (Piselli cacio e uova)

FrankCampania, contorno, Italian-American, piatti unici, primi piatti, secondi piatti, Soups27 Comments

Peas and Eggs

Columbus Day is right around the corner, and as regular readers know, that’s the occasion each year for us to feature a classic Italian-American dish. This year we’re sharing an old family recipe, one that I’m sure will be familiar to many readers “of a certain age”: Peas and Eggs. … Read More

Fritto misto di mare

FrankCampania, secondi piatti33 Comments

Fritto misto di mare

There’s a saying in Italian: fritte son bone anche le scarpe, meaning “even a shoe tastes good when it’s fried”. Well, I’ve never actually tried fried shoe, but I couldn’t agree more when it comes to seafood. It tastes especially delicious when it’s fried—good enough to convince even the piscatorially … Read More

Tomato Tonnato

Frankantipasti, secondi piatti, summer42 Comments

Tomato tonnato

Vitello tonnato (Tunnied Veal) is one of my favorite summer dishes, but I had never thought about other uses for tonnato sauce until I saw a Facebook post by fellow blogger and Tuscanycious honoree Judy Witts Francini. (You definitely shouldn’t miss her fabulous Divina Cucina website.) Judy’s post mentioned she was going … Read More

Grigliata mista di carne (Mixed Grilled Meats)

Franksecondi piatti, summer36 Comments

Grigliata mista

If you want to make a big impression at your next cookout, try a grigliata mista di carne, a platter of mixed grilled meats including fresh and cured cuts of beef, veal, pork, lamb and chicken or other poultry. Italians love to grill just like other folks, but the Italian approach to grilling is … Read More

Cotolette di melanzane (Eggplant Cutlets)

Frankantipasti, contorno, secondi piatti, summer14 Comments

Eggplant Cutlets (Cotolette di melanzane)

We all know that breaded cutlets and chops, whether veal, pork, lamb or—that all American favorite—chicken, make for awesome eating. But did you know that vegetables can prepared as cutlets, too? And if you ask me, eggplants are the perfect veg for the purpose; they turn out round perfectly round cutlets, … Read More

Carbonade valdostana

FrankFall, piatti unici, secondi piatti, Val d'Aosta, Winter26 Comments

Carbonade valdostana

Val d’Aosta is a tiny region nestled among the Italian Alps in the northwest corner of Italy, at the intersection of France, Switzerland and Italy. It is the smallest and least populous region of Italy, and French is one of its official languages, along with the Italian. The region is known … Read More