Crema di ricotta (Ricotta Mousse)

Frankdessert20 Comments

Ricotta has got to be the most versatile of Italian cheeses: it makes its way into a variety of savory pasta dishes, from the popular pasta con la ricotta to the iconic ricotta-filled ravioli and—of course—southern-style lasagna, and any number of desserts, from the grand Neapolitan pastiera to the elegant budino di ricotta to … Read More

Frittatine in trippa (Frittata in Tomato Sauce)

FrankLazio, secondi piatti, Toscana15 Comments

Frittatine in trippa

Eggs and tomatoes were meant for each other. From the Neapolitan “Eggs in Purgatory” to the Mexican huevos rancheros to the Chinese Stir-Fried Eggs with Tomatoes, to the old-fashioned American scrambled eggs with ketchup, everyone seems to love this epic combination of flavors. Here’s another Italian take on the theme, … Read More

Spaghetti alla carbonara

FrankLazio, pasta, primi piatti40 Comments

My grandmother Angelina never made it, as far as I can recall, but as a long-time resident of Rome I have a great fondness for la carbonara, one of the iconic dishes of Roman cooking. Together with bucatini all’amatriciana, you’ll find it on just about every menu in town. And … Read More

Frittata di maccheroni avanzati (Leftover Pasta Frittata)

Franksecondi piatti, snack25 Comments

Leftover pasta is generally pretty bad when reheated. But there is one great way to recycle leftover pasta: as a pasta frittata. All you do is mix your leftovers with eggs and grated cheese, perhaps some minced parsley for color, and a bit of salt and pepper if it needs … Read More

Pallotte cacio e uova (Cheese and Egg Balls)

FrankAbruzzo, antipasti, snack42 Comments

Cheese and Egg Balls

An iconic dish from the Abruzzo region in the cucina povera tradition, pallotte cacio e uova—cheese and egg balls—probably got its start as a way to use up leftover bits of cheese and stale bread. The mixture is then bound together with egg and formed into balls and, just like … Read More

Zabaione (Zabaglione)

Frankdessert, drink, Piemonte, sauces, snack36 Comments


Zabaione, spelled Zabaglione by some Italians and all English speakers, is  a classic sweet that you don’t encounter much any more on restaurant menus, let alone on home tables. That’s a shame, because it’s truly delicious and supremely versatile, equally suited to serve on its own as a sweet ending to an … Read More

Uova sode in salsa verde (Hard Boiled Eggs in ‘Green Sauce’)

Frankantipasti, snack28 Comments

Uova sode in salsa verde (Eggs in Green Sauce)

Salsa verde, literally ‘green sauce‘, is a quick, parsley-based raw condiment, intensely flavored with garlic, anchovies, capers, a dash of vinegar and, if you like, a pinch of hot red pepper, all bathed in fruity olive oil. It  is a culinary cousin to other such sauces like the Sicilian salmoriglio … Read More

Sformato di tonno (Baked Tuna Sformato)

Frankantipasti17 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