Brasato ai funghi (Italian Pot Roast with Mushrooms)

FrankFall, Lombardia, Piemonte, secondi piatti, Winter35 Comments

Brasato ai funghi

While I’m not a vegetarian, meat doesn’t play a very central role in my diet. Usually at least. There’s something about the late autumn and winter that brings out the inner carnivore.  When the colder weather sets in, there’s nothing better than a good pot roast. We’ve featured brasato, the northern … Read More

Zuppa di orzo (Italian Barley Soup)

FrankFall, primi piatti, Soups, Winter47 Comments

Zuppa di orzo (Italian Barley Soup)

Italian cuisine is known for pasta, gnocchi, risotto and polenta. More recently many people have come to know farro. But did you know that Italians also enjoy barley? Here is a simple, basic Italian Barley Soup—zuppa di orzo— that is both healthy, appetizing and, if made in a pressure cooker, quickly … Read More

Salsicce e fagioli (Sausage and Beans)

FrankFall, secondi piatti, Winter28 Comments

Sausage and Beans

Pork and beans were meant for each other—think franks and beans from the States or cassoulet from France, to take just two examples. Italians enjoy the combination, too, of course, as in the festive Cotechino with Lentils, or the rustic fagioli con le cotiche, or in this simple, everyday dish … Read More

Stinco di maiale al forno con patate (Oven-Roasted Pork Hock and Potatoes)

FrankAlto Adige, Fall, Friuli-Venezia Giulia, secondi piatti, Winter36 Comments

Stinco di maiale al forno (Roasted Pork Hock)

I am taking some poetic license with today’s recipe. You see, stinco di maiale is actually the shank of the animal. It is a fairly easy to find cut in Italy, sold in many supermarkets already skinned and trimmed and ready for the oven. Here is the US, I’ve never been able to … Read More

Insalata di arance e finocchi (Orange and Fennel Salad)

Frankantipasti, contorno, Fall, Sicilia, Winter43 Comments

Orange and Fennel Salad

It might be the season, but coming right on the heels of our recent post on Sausages and Grapes, today’s post once again features a mixture of sweet and savory ingredients. Whereas that post combined fruit and meat, today we’ll take a look at a fruit and vegetable combination from Sicily: … 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

Cinghiale in agrodolce (Sweet and Sour Wild Boar)

FrankFall, Lazio, secondi piatti, Winter30 Comments

Sweet and Sour Wild Boar

Genuine Italian cookery generally has straight-forward taste profiles. As I’ve said before, one of the best ways to tell if a recipe is really Italian is to count the ingredient list: you should have your doubts about any recipe with over, say, seven ingredients; more than ten, and you should turn the page. Well, here’s … Read More

Il Gran Bollito Misto (Mixed Boiled Meat)

FrankEmilia-Romagna, Piemonte, secondi piatti, Winter21 Comments

Mixed Boiled Meat

We usually think of boiled meat as a by-product of making broth, a humble if comforting dish for parsimonious souls. But in northern Italy, particularly in the Piemonte and Emilia-Romagna, they’ve transformed the dish into a regal spread. Traditionally, a true Gran Bollito Misto includes seven different cuts (tagli) of beef … Read More