Chiocciole con salsiccia, piselli e ricotta (Pasta Shells with Sausage, Peas and Ricotta)

Frankpasta, primi piatti5 Comments

This was a dish I made up on the spot today, finding a stray single link of Italian sausage, some leftover ricotta and some frozen peas at the bottom of the freezer. The result was very good indeed—I thought I had stumbled on a new classic, until I check it … Read More

Pappa al pomodoro (Tuscan Tomato and Bread “Soup”)

Frankprimi piatti, Toscana4 Comments

Pappa al pomodoro

In the days when freshly baked bread was a staple of everyday life, a plethora of recipes grew up for using leftover stale bread. This classic Tuscan recipe is, to my mind, the very best of the lot—pappa al pomodoro, literally “mush with tomatoes”. (Sounds better in Italian, doesn’t it?) … Read More

Arista alla fiorentina (Florentine Spit-Roasted Pork Loin)

Franksecondi piatti, Toscana2 Comments

Arista (Florentine Spit-Roasted Pork Loin)

Arista alla fiorentina, or Florentine Spit-Roasted Pork Loin, is one of the signature dishes of Tuscan cookery. And like so many Tuscan dishes,  the dish is as simple as it is good. Ingredients 1 pork loin roast Olive oil, q.b. For the dry marinade: 2-3 cloves of garlic 2-3 sprigs … Read More

Insalata di arance rosse (Blood Orange Salad)

Frankcontorno, Sicilia2 Comments

I recently found some blood oranges from California at the market–and I love blood oranges–so I made a blood orange salad as ‘dessert’: you just peel and slice the oranges, sprinkle over some black olives (Gaeta or nicoise are best), bits of red onion and parsley. Season with a bit … 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

Tagliatelle alle zucchini (Tagliatelle with Zucchini)

Frankpasta, primi piattiLeave a Comment

Vegetables and pasta were meant for each other. And no vegetable says summer like zucchini. Ergo, there’s no more iconic summer pasta than tagliatelle with zucchini! Start by sauteing some sliced baby zucchine in olive oil with a chopped up shallot over moderate heat, seasoning with salt and pepper as it … Read More

Frittata di patate e cipolle (Flat Omelette with Potatoes and Onions)

Frankreference4 Comments

Besides her fabulous pastas, Angelina would make wonderful Italian flat omelettes or frittate. I loved them. This was one, stuffed with potatoes and onions, she would make often. Made from the humblest of ingredients, it left you soooo satisfied… A frittata is rather easy to make, with one slight tricky … Read More

Risotto: The Basic Recipe

FrankLombardia, primi piatti, reference, Risotto and Other Rice Dishes, Veneto8 Comments

Risotto: The Basic Recipe

Risotto is Italy’s unique contribution to rice cookery. At its most basic, the rice is toasted with a flavor base of sautéed onion, then simmered in broth that is added ladleful by ladleful. When the rice is nearly cooked, it is vigorously stirred with grated cheese (and sometimes a knob of … Read More