Carciofi in fricassea (Artichokes in egg and lemon sauce)

Frankcontorno34 Comments

Carciofi in fricassea

Artichokes and eggs get along very nicely, don’t they? Artichokes are a classic filling for frittata and if you’ve ever tried it, you’ll know why. They’re delicious baked with egg or fried in egg batter. Or what about an egg, sunny side up, as a topping for braised artichokes? There … Read More

Calamari ripieni (Stuffed Calamari)

FrankCampania, secondi piatti32 Comments

Calamari ripieni (Stuffed Calamari)

Everybody, it seems, loves fried calamari. But there are lots of other ways to enjoy this tasty mollusk. It’s delicious braised with peas in the Roman manner, for example, or with greens, after the Florentines. But I think calamari really comes into its own when it’s filled with a savory … Read More

Spezzatino di maiale con piselli (Pork Stew with Peas)

Franksecondi piatti44 Comments

Spezzatino di maiale con piselli

All of us—even us “foodies”—need some reliable and straightforward recipes in our lives for everyday cooking. This one for spezzatino di maiale con piselli, or Pork Stew with Peas, fits the bill rather nicely, I think. If you make your stew in a pressure cooker—and like many stews it’s ideal … Read More

Pollo in fricassea (Chicken Fricassée)

Franksecondi piatti, Toscana45 Comments

Pollo in fricassea (Chicken Fricassee)

The Italian cooking term fricassea is a bit of a false friend for English or French speakers. Like a fricassée, it usually involves a two-step cooking process of a sauté followed by a braise. But for Italians the thing that makes a fricassea a fricassea—and not, say, a spezzatino—is the … Read More

Pollo in potacchio

FrankMarche, secondi piatti40 Comments

Pollo in potacchio

Pollo in potacchio is braised chicken dish that hails from Le Marche, a region that sadly I never got to visit during my years in Italy. And truth be told, I know little of its cookery, other than olive ascolane from Ascoli, which we featured on the blog some time ago, … Read More

Brasato ai funghi (Italian Pot Roast with Mushrooms)

FrankFall, Lombardia, Piemonte, secondi piatti, Winter37 Comments

Brasato ai funghi

While I’m not a vegetarian, meat doesn’t play a very central role in my diet. Usually at least. There’s something about the late autumn and winter that brings out the inner carnivore.  When the colder weather sets in, there’s nothing better than a good pot roast. We’ve featured brasato, the northern … Read More

Baccalà in guazzetto (Roman Style Salt Cod in Tomato Sauce)

FrankLazio, secondi piatti32 Comments

Baccalà in guazzetto

Here is the “other” Roman way with salt cod: baccalà in guazzetto, simmered in tomato sauce. It may not be quite as famous as Rome’s iconic battered and fried salt cod filets called filetti di baccalà but it’s just delicious, although in a very different way. Simmering salt cod in tomato sauce—”in … Read More

Salsicce e fagioli (Sausage and Beans)

FrankFall, secondi piatti, Winter28 Comments

Sausage and Beans

Pork and beans were meant for each other—think franks and beans from the States or cassoulet from France, to take just two examples. Italians enjoy the combination, too, of course, as in the festive Cotechino with Lentils, or the rustic fagioli con le cotiche, or in this simple, everyday dish … Read More