Peperoni ripieni di tonno (Tuna Stuffed Peppers)

Frankantipasti, Lazio4 Comments

Tuna Stuffed Peppers

There are so many different ways to stuff a pepper. Here’s one, Tuna Stuffed Peppers, that I particularly like. Stuffed peppers are commonly used as an antipasto or part of a buffet. But, to my mind, they are substantial enough to serve as a secondo. In fact, last night they were … Read More

Italian Food Culture: A primer

Frankreference27 Comments

Italian Food Culture

There is much more to Italian food culture than many people outside Italy realize. Mastering the art of Italian cooking is not just a matter of learning recipes but rather requires coming to understand a whole approach to the preparation and eating of food. This approach can be understood, among … Read More

Costolette d’agnello «a scottadito» (Roman-Style Lamb Chops)

FrankLazio, secondi piatti9 Comments

Scottadito

There is surely no meat more typical of the Mediterranean basin than lamb. Sheep husbandry began in pre-historic times­ and is thought to have gotten its start in Mesopotamia, quickly spreading to Asia Minor and southern Europe—it played a major role in the ancient civilizations of the Mediterranean, including the … Read More

Patate in padella (Sautéed Potatoes)

Frankcontorno2 Comments

Patate in padella

These pan-fried potatoes make for a wonderful accompaniment to lamb and other meat dishes, and they are incredibly simple and easy to make: Peel and cut waxy, yellow-fleshed potatoes into wedges, put them in a non-stick frying pan with olive oil, a sprig of rosemary and a slightly crushed but … Read More

Angelina’s Pizza Casareccia (Homestyle Pizza)

Frankantipasti, Campania, primi piatti, snack10 Comments

Pizza casereccia (Homemade Pizza)

  A perfectly round, thin-crusted pizza of the kind you can eat in the best pizzerie is a hard thing to make at home. It takes practice and talent to be a first-rate pizzaiolo, or pizza-maker. (I know because I’m trying to master the art!) But there is a simpler … Read More

Ada Boni: Il Talismano della Felicità

Frankreference22 Comments

Ada Boni

Writing only about two decades after Artusi, another giant of Italian gastronomy, Ada Boni, produced an even more monumental work entitled Il Talismano della Felicità, literally the “Talisman of Happiness”. Unlike Artusi, who was basically a talented amateur, Ada Boni was a professional food writer. In 1915, she founded a … Read More

Coda alla vaccinara (Roman-Style Braised Oxtails)

FrankLazio, secondi piatti13 Comments

This is comfort food at its most comforting, one of the many humble but delicious dishes that typify popular cooking in the Eternal City: Roman-style braised oxtails. The  Italian word vaccinara actually means “butcher style”. The tail is one of those cuts of meat that are known in Italian as … Read More

Spaghetti fatti in casa con pomodori al forno (Homemade Spaghetti with Oven-Roasted Tomatoes)

FrankCampania, pasta, primi piatti9 Comments

This dish of homemade egg pasta spaghetti with roasted tomato sauce is one of my favorite dishes from one of my favorite cookbook authors, Giuliano Bugialli. The sauce is simple to make and, if you use dry spaghetti (or store-bought fresh) the dish becomes extremely simple to execute. But if … Read More