Carpaccio di salmone affumicato (Smoked Salmon Carpaccio)

Frankantipasti, Veneto14 Comments

Smoked Salmon Carpaccio

Here’s an elegant yet very quick and easy starter that suits just about any menu: Smoked Salmon Carpaccio, thin slices of smoked salmon, dressed simply with oil and lemon. Ingredients Serves 4-6 500g (1 lb) smoked salmon, thinly sliced Freshly squeezed juice of 1/2 lemon A few sprigs of fresh parsley, … Read More

Spaghetti alle vongole (Spaghetti with Clam Sauce)

FrankCampania, pasta, primi piatti34 Comments

Spaghetti with Clam Sauce

A Friday night favorite at our place—and a classic summer dish and traditional Christmas Eve primo piatto—is spaghetti with clam sauce, one of the signature dishes of Neapolitan cuisine. It is surprisingly easy to make, fun (if a bit messy) to eat and—if you have some good, fresh clams on … Read More

Tiella pugliese (Puglia Potato and Mussel Casserole)

Frankpiatti unici, primi piatti, Puglia, Risotto and Other Rice Dishes13 Comments

Tiella pugliese

Even though my paternal grandfather was from Grumo Appula, a small town outside Bari in the southeastern Italian region of Puglia, I don’t remember eating much pugliese food growing up. Other than a few dishes—orcecchiette with cime di rape (also known as broccoletti), that wonderful calzone di cipolla (onion pie) … Read More

Moules au curry (Curried Steamed Mussels)

Frankantipasti, piatti unici3 Comments

Moules au curry (Curried Steamed Mussels)

Here’s a wonderfully rich but yet light supper dish— Curried Steamed Mussels —from Belgium, the world capital of mussel dishes. With a crusty baguette to sop up the delicious sauce, you have a one-way ticket to culinary nirvana. Ingredients Serves 4-6 2 kilos (4 lbs) mussels 4 shallots, peeled and finely minced … Read More

Tagliatelle al tonno e panna (Tagliatelle with Tunafish and Cream)

Frankpasta, primi piatti2 Comments

Here’s a dish for iconoclasts: tagliatelle with tunafish simmered in butter, cream and parmesan cheese—a dish that violates one of the cardinal rules of Italian cooking: never mix fish and aged cheese. But this may be one of those exceptions that prove the rule, as the result is really very … Read More

Pasta al tonno (Pasta with Tuna Sauce)

Frankpasta, primi piatti20 Comments

Here’s a quick note on another staple weeknight dinner: pasta al tonno. Very fast and almost as easy as opening a can. Ingredients Serves 2-3 200g (7 oz) spaghetti, linguine, penne or other pasta of your choice For the soffritto: 1 or 2 garlic cloves, slightly crushed and peeled 1 … Read More

Whitefish brandade

Frankantipasti, snack2 Comments

  Salt cod can be hard to find. It takes some considerable time to prepare and, plus, codfish stocks are dangerously depleted. So what is a brandade maven like myself to do? Well, I recently “invented” a new dish by using smoked whitefish–something you can fish in almost any grocery … Read More

Risotto alla crema di scampi (Risotto with Puréed Shrimp)

FrankLazio, primi piatti, Risotto and Other Rice Dishes14 Comments

  As I have mentioned before, Rome is not really risotto country. But there is at least one risotto dish that appears on almost every menu in town: risotto alla crema di scampi, or risotto with crayfish (or shrimp) purée. It is one of my favorite risotti, but I hadn’t … Read More