Homemade Mayonnaise, the Italian Way

Frankreference, sauces13 Comments

Homemade Mayonnaise, the Italian Way

Mayonnaise may have been invented by the Spanish and popularized by the French, but Italians make maionese, too. The Italian method for homemade mayonnaise is not very different from elsewhere, but, not surprisingly, it is made either partially or entirely with olive oil (as was the original Spanish version) and is kept … Read More

Frittata di zucchine (Zucchini Frittata)

Frankantipasti, snack, summer21 Comments

Frittata di zucchine (Zucchini Frittata)

A frittata is another one of those dishes that lends itself well to the dog days of summer: quick and easy to prepare, amenable to eating hot or cold, and it keeps well, overnight or even longer. And, of course, it can accommodate an almost infinite variety of fillings that … Read More

Angelina’s Pizza Dolce (Italian Cheesecake)

FrankCampania, dessert37 Comments

Italian Cheesecake

For most of us, pizza means just one thing: a round disk of dough topped with tomato, mozzarella and other goodies and baked in a hot oven. But ‘pizza’ really just means pie, and can refer also to Italian cheesecake, typically made with ricotta and eggs, flavored with sugar and other … Read More

Uova in purgatorio (Eggs in Purgatory)

FrankCampania, secondi piatti35 Comments

Eggs in Purgatory

A perfect light lunch or dinner for those times when you don’t feel like making anything too complicated, these Neapolitan ‘eggs in purgatory‘ take perhaps 25 minutes and practically make themselves. Ingredients For 2 people 4 eggs 1 small (14 oz.) can of tomatoes (or passata di pomodoro) 1/2 onion, … Read More

How to Make a Frittata

Frankantipasti, reference, snack12 Comments

How to Make a Frittata

One of the wonders of Italian cuisine is its incredible variety, and much of that variety comes from the mix-and-match nature of so many of its dishes. You take a staple base ingredient like rice or pasta, and you pair that with all sorts of flavoring ingredients and come up … Read More

Sformato di finocchi (Fennel Mold)

Frankantipasti, piatti unici, primi piatti17 Comments

Fennel Sformato

The sformato (a term literally meaning ‘unmolded’) is something like a savory flan or perhaps a soufflé without the puff. At its most basic, it is actually a rather simple dish, a mixture of puréed or finely diced vegetables with béchamel and eggs, baked or steamed in a mold until … Read More

Stracciatella alla romana (Roman-Style “Egg Drop” Soup)

FrankLazio, primi piatti, Soups11 Comments

One usually associates Roman cooking with hearty and robustly flavored dishes and, by and large, the image holds true. But there are some exceptions like today’s offering: stracciatella, a light ‘egg drop soup’, perfect for a light first course or supper. It’s a great choice for those occasions when you … Read More

Tubetti cacio e uova (Tubetti with Egg and Cheese)

FrankCampania, pasta, primi piatti15 Comments

Tubetti cacio e uova

Tubetti cacio e uova is a great spur-of-the-moment Neapolitan pasta dish for a quick weeknight dinner or perhaps a midnight snack: Ingredients For each serving of pasta: 100g (3-1/2 oz) of tubetti (aka ditali or ditalini) A heaping spoonful of butter or lard 1 egg 1 spoonful each of Parmesan and … Read More