Semifreddo agli amaretti

Frankdessert32 Comments

Semifreddo agli amaretti

This little blog started out 11 years ago, to the day. Over the years since, we’ve presented recipes for gelato, sorbetto and granita. But for some reason, in all this time, we’ve neglected another wonderful category of Italian frozen desserts, the semifreddo. It’s an odd omission, since the semifreddo may … Read More

Polpette di sedano (Tuscan Celery Balls)

Frankantipasti, Toscana40 Comments

Polpette di sedano (Celery Balls)

One of my favorite pastimes in the kitchen is finding ways to make underappreciated and undervalued ingredients shine. I love an underdog. Take celery for example. It shows up in any number of recipes, but almost always in a minor supporting role, either as part of the classic soffritto that … Read More

Strudel salato con asparagi e prosciutto

Frankantipasti37 Comments

Strudel salato di asparagi e prosciutto

When we think of Strudel, for most of us the sweet German (and northerneastern Italian) dessert made with apples will come to mind. But did you know that a Strudel can be savory, too? Well, it can, at least in Italian cookery. And if anything I rather like the savory … Read More

Taccole con pancetta e pomodoro

Frankcontorno22 Comments

Taccole con pancetta e pomodoro

Snap peas, called taccole or piselli mangiatutto in Italian, are one of spring’s most delightful vegetables. Sweet, crisp and toothsome, they are very easy to cook. And, best of all, they don’t need that tedious shelling needed that fresh peas do. The specimens you’re likely to find in Italy (at … Read More

Scaloppine di pollo alla valdostana

Franksecondi piatti, Val d'Aosta32 Comments

Scaloppine di pollo alla valdostana

I’ve always been puzzled by the popularity that chicken breasts enjoy, in particular here in the US. If you ask me, I’d nominate them as the world’s least interesting protein. Especially in this age of industrial poultry farms, chicken breasts tends to lack any discernible flavor, and then they dry … Read More