Fiori di zucca fritti (Angelina’s Fried Zucchini Blossoms)

Frankantipasti21 Comments

Fried Zucchini Blossoms

Zucchini is everywhere in our markets in the summer, but zucchini blossoms are another story. They are awfully hard to find. Forget about supermarkets, a better bet is your local farmers market—and even then you may need some luck. So your best bet is to grow your own zucchini, and then you’ll … Read More

Cavolfiore in salsa di acciughe (Cauliflower in Anchovy Sauce)

Frankantipasti, contorno, secondi piatti7 Comments

Cauliflower in Anchovy Sauce

A quick note with a recipe for what is probably the most versatile of winter vegetables: cauliflower. It lends itself to practically every cooking technique you can think of: steaming, braising, boiling, frying, baking, roasting… And its mild flavor lends itself to pairing with all sorts of other foods and … Read More

Fagiolini in salsa di acciughe (Green Beans with Anchovy Sauce)

Frankcontorno, Liguria7 Comments

Green beans with anchovy sauce

Some people, I’m told, have an aversion to anchovies. That’s too bad, because it’s hard to think of a more savory “condiment” for your dishes. The ancient Romans used garum, a sauce derived from anchovies that still lives on today in the form of colatura, they way we use salt, … Read More

Calzone di cipolla alla pugliese (Puglian Onion Pie)

Frankantipasti, Puglia63 Comments

Puglian Onion Pie

This dish brings back some of my fondest childhood food memories. Calzone di cipolla, or Puglian onion pie, is one of the signature dishes of the cuisine of Puglia. My grandfather Lorenzo hailed from a small town outside of Bari, the capital of Puglia, called Grumo Appula. His sister, whom … Read More

Linguine con alici (Linguini with Anchovies)

FrankCampania, pasta, primi piatti, snack15 Comments

Linguine con alici (Linguini with Anchovies)

Linguine con alici, or Linguini with Anchovies, is another quick and easy dish for those days when you don’t really feel like cooking but you want to eat something tasty. It’s a riff off of the classic ajo e ojo with anchovies. Ingredients Serves 4-6 persons 400g (16 oz) linguini … Read More

Spaghetti alla puttanesca (“Streetwalker” Spaghetti)

FrankCampania, pasta, primi piatti7 Comments

Spaghetti alla puttanesca is another weeknight stand-by in our house. So quick and—for lack of a better word—lusty. Ingredients Makes 4-6 servings 500g (1 lb) spaghetti 2-3 cloves of garlic (or more to taste), peeled and slightly crushed 1-2 dried hot red peppers (peperoncino) Olive oil 250g (8 oz) canned … Read More

Quick Note: Salade frisée à l’anchoiade

Frankantipasti, Fall, Winter2 Comments

One of my favorite cold weather salads back in Rome were puntarelle, a kind of chicory typically dressed with a kind of garlic and anchovy vinaigrette. Fond memories…! This salad is a more refined French cousin, fit for elegant dinners but rustic enough for an everyday dinner. It makes a … Read More

Pasta al tonno (Pasta with Tuna Sauce)

Frankpasta, primi piatti20 Comments

Here’s a quick note on another staple weeknight dinner: pasta al tonno. Very fast and almost as easy as opening a can. Ingredients Serves 2-3 200g (7 oz) spaghetti, linguine, penne or other pasta of your choice For the soffritto: 1 or 2 garlic cloves, slightly crushed and peeled 1 … Read More