Pasta con zucchine e ricotta (Pasta with Zucchini and Ricotta)

Frankpasta, primi piatti28 Comments

Pasta con zucchine e ricotta (Pasta with Zucchini and Ricotta)

It may be super quick and simple to make, but Pasta with Zucchini and Ricotta is as delicious in its own way as any fancy special occasion dish. And it’s customizable, too. You can adjust measurements, and mix and match all sorts of optional ingredients to suit your taste and … Read More

Riso alla pilota (Pilot’s Rice)

FrankLombardia, primi piatti, Risotto and Other Rice Dishes49 Comments

Riso alla pilota

A rustic rice dish from Mantova in the cucina povera tradition, riso alla pilota is named after the piloti or laborers who operating the pila, the mill where rice would be hulled and polished back in the day. (There are still some old pile you can visit today, like this one.) The Po … Read More

Italian Tomato Salad: The Essential Guide

Frankcontorno42 Comments

Italian Tomato Salad

Nothing says summer like and insalata di pomodori, or Italian Tomato Salad. It’s a simple dish. So simple, in fact, you might not think it needs a recipe at all. But in fact—as so often happens in Italian cookery— the simplicity is deceptive. An artfully-made Italian Tomato Salad can be a … Read More

Frittata al basilico (Fresh Basil Frittata)

FrankAbruzzo, secondi piatti33 Comments

Frittata al basilico (Fresh Basil Frittata)

Here’s my nomination for the easiest frittata ever: Frittata al basilico, or Fresh Basil Frittata. It is literally simply beaten eggs mixed with a fistful of grated cheese and lots of fresh basil leaves. It’s perhaps my favorite summer frittata, whipped up in 15 minutes or less, full of aromatic … Read More

Fragole al vino rosso (Strawberries in Red Wine)

Frankdessert37 Comments

Fragole al vino rosso (Strawberries in Red Wine)

We’re in the midst of strawberry season, that blessed time of year when you can buy strawberries from local farmers that actually taste like strawberries. Imagine that! Those berries are so sweet and juicy, you can enjoy them just as they are. But if you want to dress them up … Read More

Cocktail di gamberetti (Shrimp Cocktail in the Italian Manner)

Frankantipasti36 Comments

New Year’s Eve in Italy, as for so many other special occasions, means a special meal, the cenone di Capodanno, or ‘big supper’. Like Christmas Eve, this meal is often “lean” or fish based—at least before midnight, when it’s time to break out the cotechino sausage and lentils for good fortune. (In modern times, however, … Read More

Insalata di patate e tonno (Potato Tuna Salad)

Frankantipasti, contorno, summer23 Comments

Potato Tuna Salad

Potato salad is a summer staple on American tables, but if you’re interested in a different take, here’s an idea for you: Potato Tuna Salad. At its most basic, Potato Tuna Salad is a close cousin to that staple of Italian buffet tables, fagioli e tonno. You take slices or cubes … Read More

Impepata di cozze (Peppered Mussels)

Frankantipasti, Campania, secondi piatti20 Comments

Impepata di cozze (Peppered Mussels)

Here’s a recipe that’s so simple you could call it a non-recipe: impepata di cozze, or Peppered Mussels. To make this  Neapolitan classic, you simply steam mussels in their own juices with nothing but generous amounts of freshly ground black pepper. Garnish them, if you like, with some chopped parsley and lemon … Read More