Pesce all’acqua pazza (Fish Poached in “Crazy Water”)

FrankCampania19 Comments

Acqua pazza

Acqua pazza, or ‘crazy water’ is the humorous term for a really easy but very tasty Neapolitan method for poaching fish. Make a garlic and oil base, throw in a few cherry tomatoes and other flavorings if you like, lay down your fish fillets, simmer for a few minutes and you’re done. … Read More

Risotto ai funghi (Mushroom Risotto)

FrankLombardia, Piemonte, primi piatti, Risotto and Other Rice Dishes, Veneto6 Comments

Mushroom Risotto

Well, Autumn is well and truly upon us. We’re waking up to cool mornings and going to bed to downright chilly nights. And while our local farmers market is still full of peaches and tomatoes, a mushroom stand made its first appearance last week. Mushroom Risotto came immediately to mind. I love risotto … Read More

Frittata di zucchine al forno (Baked Frittata with Zucchini)

Frankantipasti, secondi piatti30 Comments

Baked Frittata with Zucchini

Baked frittata is an awesomely easy alternative to the traditional fried frittata. There’s no need for any tricky flipping of pans or worrying if your eggs are getting burnt on the bottom while they’re still runny in the middle. The oven’s even, multidirectional heat avoids those pitfalls. You can bake your … Read More

Confettura di ciliegie (Cherry Preserves)

Frankdessert, sauces16 Comments

Cherry Preserves

Cherry preserves are so easy to make at home it’s a wonder more folks don’t do it. Not only are you saving money, you know exactly what’s going into the product. The Italian take on fruit preserves begins like so many other fruit preparations, by coating the fruit with sugar and lemon. … Read More

Homemade Passata di pomodoro: Step by step

Frankreference50 Comments

Passata di pomodoro (or passata for short) is the multi-purpose tomato purée that every aspiring Italian cook should learn how to make. Fortunately, it’s really quick and easy, but you do need one special piece of equipment: a food mill. The method is simplicity itself: You take ripe tomatoes, simmer them just long … Read More

Bucatini alla pizzaiola

FrankCampania, pasta, primi piatti, Puglia21 Comments

Bucatini alla pizzaiola

Most of us don’t much like to use the oven in the dog days of summer, but you might want to make an exception for bucatini alla pizzaiola, a delicious baked pasta dish that sings all the favorite flavor notes of southern Italy. It’s styled alla pizzaiola, literally “pizza style”, for … Read More

Peperoni in padella (Angelina’s Fried Peppers)

FrankCampania, contorno10 Comments

Angelina's Fried Peppers

Everyone knows about fried peppers—they’re a summertime standby. They make an appearance at just about every Italian cookout or street festival. But while the dish has become something of a cliché, Angelina had her own, special way of preparing them. Her recipe is simplicity itself, with just a few ‘tricks’ that give this … Read More

How to Slice a Bell Pepper

Frankreference12 Comments

How to slice a bell pepper

If you’re like me, you probably slice peppers in half lengthwise through the core, and proceed to trim out the seed core from each half (which inevitably send seeds flying around) and then slice up the flesh, trimming off the bitter pith attached to the ridges along the way. Well, if you’re … Read More