Sciatt (Buckwheat Cheese Fritters)

Frankantipasti, Lombardia, snack12 Comments

Sciatt (Buckwheat Cheese Fritters)

Sciatt are cheese-filled buckwheat fritters from the Valtellina, the same region where the buckwheat pasta pizzocheri come from. The cheese used for sciatt, Valtellina Casera, is also typical for dressing pizzocheri. Although they share the same basic ingredients, the two dishes could hardly be more different, a wonderful example of how method can create incredible … Read More

Torta di porri (Tuscan Leek Pie)

Frankantipasti, snack, Toscana16 Comments

This recipe for Tuscan leek pie comes from the Florentine chef and food historian Giuliano Bugialli. He is one of my favorite Italian cookbook authors but is relatively little known, particularly as compared with his near contemporary Marcella Hazan. Bugialli produced a number of wonderful cookbooks, some beautifully illustrated, some … Read More

Frittata di maccheroni avanzati (Leftover Pasta Frittata)

Franksecondi piatti, snack25 Comments

Leftover pasta is generally pretty bad when reheated. But there is one great way to recycle leftover pasta: as a pasta frittata. All you do is mix your leftovers with eggs and grated cheese, perhaps some minced parsley for color, and a bit of salt and pepper if it needs … Read More

Barchette di radicchio (Manu’s Radicchio “Boats” Filled with Mascarpone, Gorgonzola and Glazed Walnuts)

Frankantipasti, snack11 Comments

It will only be a quick post this busy holiday weekend, dear readers, but I didn’t want to let too much time pass without making good on my promise to prepare at least one dish from fellow blogger Manuela Zangara’s holiday cookbook. My choice, her recipe for these pretty radicchio … Read More

Pallotte cacio e uova (Cheese and Egg Balls)

FrankAbruzzo, antipasti, snack42 Comments

Cheese and Egg Balls

An iconic dish from the Abruzzo region in the cucina povera tradition, pallotte cacio e uova—cheese and egg balls—probably got its start as a way to use up leftover bits of cheese and stale bread. The mixture is then bound together with egg and formed into balls and, just like … Read More

Gattò di patate (Neapolitan Potato “Cake”)

franfajrantipasti, Campania, piatti unici, Sicilia, snack58 Comments

Gattò di patate (Neapolitan Potato Cake)

Another example of the French Bourbon legacy in Neapolitan cooking, this gattò—from the French gateau—is a savory potato ‘cake’ made of mashed potatoes enriched with eggs, butter and grated cheese, a mixture you may remember from our recipe for crocchè di patate (Potato Croquettes). The filling for this cake is … Read More

Zabaione (Zabaglione)

Frankdessert, drink, Piemonte, sauces, snack36 Comments


Zabaione, spelled Zabaglione by some Italians and all English speakers, is  a classic sweet that you don’t encounter much any more on restaurant menus, let alone on home tables. That’s a shame, because it’s truly delicious and supremely versatile, equally suited to serve on its own as a sweet ending to an … Read More

Authentic Bruschetta: A Basic Recipe

Frankantipasti, snack, summer21 Comments

Authentic Bruschetta

Bruschetta is a dish of such astonishing simplicity that you might say it’s not even worth blogging about. After all, the basic recipe for authentic bruschetta is nothing more or less than grilled bread, rubbed with garlic and drizzled with olive oil, seasoned with a sprinkling of salt. And besides, there are … Read More