Fritto misto di mare

FrankCampania, secondi piatti33 Comments

Fritto misto di mare

There’s a saying in Italian: fritte son bone anche le scarpe, meaning “even a shoe tastes good when it’s fried”. Well, I’ve never actually tried fried shoe, but I couldn’t agree more when it comes to seafood. It tastes especially delicious when it’s fried—good enough to convince even the piscatorially … Read More

Tomato Tonnato

Frankantipasti, secondi piatti, summer42 Comments

Tomato tonnato

Vitello tonnato (Tunnied Veal) is one of my favorite summer dishes, but I had never thought about other uses for tonnato sauce until I saw a Facebook post by fellow blogger and Tuscanycious honoree Judy Witts Francini. (You definitely shouldn’t miss her fabulous Divina Cucina website.) Judy’s post mentioned she was going … Read More

Pesce all’acqua pazza (Fish Poached in “Crazy Water”)

FrankCampania22 Comments

Acqua pazza

Acqua pazza, or ‘crazy water’ is the humorous term for a really easy but very tasty Neapolitan method for poaching fish. Make a garlic and oil base, throw in a few cherry tomatoes and other flavorings if you like, lay down your fish fillets, simmer for a few minutes and you’re done. … Read More

Polpettone di tonno (Italian Tuna Loaf)

Frankantipasti, secondi piatti9 Comments

A lighter summery alternative to classic meatloaf, polpettone di tonno, or Italian tuna loaf, is every bit as tasty if you ask me. Traditionally boiled, a more modern take on this dish is to bake it briefly in the oven, which eliminates a lot of the fuss. Served with homemade mayo, it makes … Read More

Pesce spada con capperi alla calabrese (Calabrian Swordfish with Capers)

FrankCalabria, secondi piatti19 Comments

 Swordfish is well liked here in the States and elsewhere for its mild taste and meaty texture. And the fish’s enormous size means that it is generally sold in large, boneless ‘steaks’ that make for a carefree eating experience. Even folks who are skittish about other kinds of fish often enjoy swordfish. Swordfish is a popular fish in … Read More

Cozze al gratin (Mussels Gratin)

Frankantipasti6 Comments

Mussel Gratin, Italian Style

Seafood tends to be expensive, but, for some reason, mussels remain very affordable. Plus, they’re delicious and very quick to make. In our house, we love the classic sautè di cozze (steamed mussels sautéed with garlic and hot pepper) but for a change, you can take steamed mussels in different directions. In this … Read More

Insalata di cozze (Mussels Salad)

Frankantipasti, summer8 Comments

Mussels Salad

It’s hard to think of an easier way to prepare mussels than this one. The mussels are steamed in white wine, shelled and then dressed with a lightly seasoned variation on the classic Italian oil and vinegar salad dressing. Add a pinch of red pepper flakes, if you like a … Read More

A Neapolitan Christmas: Capitone fritto (Fried Eel)

Frankantipasti9 Comments

Fried Eel

It wouldn’t be Christmas Eve without fish, and capitone fritto, or fried eel is one of the most popular choices in Italy, where the tradition goes back for millennia. While eel is almost unheard of in the US outside sushi circles, there’s a good reason for its popularity: eel has a meaty … Read More