Carciofi alla giudia (Jewish-Style Artichokes)

Frankantipasti, Lazio, Spring18 Comments

Carciofi alla giudia (Jewish Style Artichokes)

Carciofi alla giudia, or Jewish-style artichokes, are one of the signature dishes of Roman Jewish cooking and a very popular dish in Rome. I have rarely seen this dish in Italian restaurants in the US, perhaps because it is a bit tricky to make, or because of the quality of … Read More

Aïoli with Spring Vegetables

Frankantipasti, piatti unici, sauces, Spring, summer13 Comments

Aïoli with Spring Vegetables

While versions of it are made around the rim of the western Mediterranean, from Spain all the way to Sicily, this garlic sauce is best known in its Provençale incarnation known as aïoli. It is a commonplace to refer to aioli in English as garlic mayonnaise, but it is really … Read More

Tagliata d’agnello (Lamb Tagliata)

Franksecondi piatti, Spring13 Comments

Lamb Tagliata

One of my favorite ways to make steak is called tagliata or, to be more precise, tagliata di manzo. The word ‘tagliato‘ means simply ‘cut’ or ‘sliced’, and manzo means beef. The dish is, quite simply, sliced steak, grilled rare, arranged over a bed of arugula and dressed with olive … Read More

Spargel mit Sauce Hollandaise und Kartoffeln (Asparagus and Potatoes with Hollandaise Sauce)

Frankantipasti, Spring12 Comments

This dish brings me back to my Vienna days: white asparagus and potatoes with hollandaise sauce. The appearance of asparagus in the markets of Vienna, as elsewhere, is a harbinger of Spring. Austrians (and Germans) have a thing for white asparagus. They prefer it to the green kind that is … Read More

Frittata ai carciofi (Artichoke Frittata)

Frankantipasti, piatti unici, primi piatti, Spring6 Comments

Artichoke Frittata

The frittata is one of those categories of dishes, like risotto, where the main ingredient, in this case egg, can act as a foil to an almost infinite variety of flavors, being it meat, fish or vegetable. So by learning a single technique, you open up a whole new culinary … Read More

Carciofi alla romana (Roman-Style Artichokes)

Frankantipasti, Lazio, Spring28 Comments

Carciofi alla romana

Dear readers, I am back from my travels, at my blogging post just in time for the first day of Spring. Artichokes are back in season! And is there any vegetable more typical of Roman cooking, perhaps of all Italian cuisine, than the artichoke? What better way to get back … Read More