Spaghetti con le zucchine (Spaghetti with Zucchini)

FrankCampania, pasta, primi piatti, summer36 Comments

As we’ve seen before, pasta and vegetable dishes are a quick and easy solution for weeknight dinners, when you don’t have the time or the energy for anything fussy or fancy. This may be the easiest of them all: Spaghetti with Zucchini. Ingredients Serves 4-6 500g (1 lb) spaghetti 500g … Read More

Spaghetti con pomodoro crudo (Spaghetti with Fresh Tomatoes)

FrankCampania, Lazio, pasta, primi piatti, summer18 Comments

Spaghetti with Fresh Tomatoes

Summertime is fast approaching, the temperature is climbing, and my culinary imagination is starting to turn to dishes that quick but tasty and require minimal cooking. Here’s one of the ‘go to’ summer pasta dishes in our house: Spaghetti with Fresh Tomatoes. Ingredients Serves 4-6 500g (1 lb) spaghetti 500-750g … Read More

Bistecca alla fiorentina (Steak Florentine)

Franksecondi piatti, summer, Toscana50 Comments

Bistecca alla fiorentina

People don’t always associate steak with Italian cooking, but in fact, one of the glories of Tuscan cuisine is a simply prepared Porterhouse steak, grilled rare, over a wood fire: bistecca alla fiorentina, or literally Steak Florentine. The dish is so typical that if you ask for a fiorentina in a restaurant … Read More

Pinzimonio (Tuscan Crudités)

Frankantipasti, Spring, summer, Toscana14 Comments

Pinzimonio

When things are really hectic at work, as they are now, even a hardcore food fanatic like myself doesn’t always feel like cooking. Or perhaps you’ve had a heavy lunch or midday dinner and feel like a light dinner. Or you’re looking for something to serve an easy and convivial … Read More

Pollo alla diavola (“Devil’s Style” Grilled Chicken)

FrankSpring, summer, Toscana17 Comments

Pollo alla diavola

Pollo alla diavola, or Devil’s Style Grilled Chicken, is a simple and deliciously spicy way to grill chicken. Ingredients Serves 4-6 1 chicken, preferably free-range Olive oil Salt Red pepper flakes The juice of 1/2 lemon Directions Begin by butterflying a young chicken: cut away the chicken’s back bone with … Read More

Fagioli all’uccelletto (Beans Braised in Tomato and Sage Sauce)

Frankcontorno, summer, Toscana10 Comments

Fagioli all'uccelletto

Tuscans love beans. They eat them as part of many of the famous Tuscan soups like ribollita, they eat them in a salad with tuna as an antipasto, and, of course, they eat them as a contorno, or side dish, especially with grilled meats like the mythical bistecca alla fiorentina. … 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

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