Sformato di tonno (Baked Tuna Sformato)

Frankantipasti16 Comments

Baked Tuna Sformato

A sformato (the word literally means ‘unmolded’) is something like a soufflé without the puff: the main ingredient is mixed with a very stiff béchamel sauce and eggs, then baked in a mold until set. But since the eggs are left whole rather than separated and the whites whipped, a sformato only … Read More

Scamorza alla piastra (Griddled Scamorza Cheese)

Frankantipasti12 Comments

Scamorza alla piastra

Scamorza is a cousin to the more familiar mozzarella. Like its famous relative, it’s a cheese made from stretched curd, formed into a ball but then tied with string and hung up to dry, giving it a more solid texture, as well as its typical ‘pear’ shape. And it’s generally made from … Read More

Fondue au fromage (Cheese Fondue)

Frankpiatti unici, Winter14 Comments

Cheese Fondue

When you want something filling and warming but don’t feel like spending a lot of time in the kitchen, cheese fondue is your ticket. Fondue simply means ‘melted’ in French and, indeed, cheese fondue is basically melted cheese, flavored with just a hint of garlic and thinned out a bit with … Read More

Risotto al radicchio e Saint-André (Risotto with Radicchio and Saint-André Cheese)

Frankprimi piatti, Risotto and Other Rice Dishes13 Comments

Risotto with Radicchio and Saint Andre Cheese

Risotto with Radicchio and Saint André Cheese is a dish that should prove that vegetarian dishes can be perfectly satisfying, even indulgent: a risotto made with vegetable broth, and flavored with a wonderful combination of bitter radicchio with the creamy savor of Saint-André cheese. Ingredients Serves 4-6 500g (1 lb) rice … Read More