Braciole alla napoletana (Neapolitan Beef Rolls)

FrankCampania, primi piatti18 Comments


Braciole—beef slices rolled up with a savory garlic, parsley and cheese filling—is one of those dishes common to both Italian-American and ‘Old World’  Italian cooking—of the Neapolitan variety. Italian-Americans will often add them to the pot when making Sunday Sauce, but they are equally good on their own, simmered in … Read More

Chiacchiere (Fried “Ribbons”)

FrankCampania, dessert52 Comments

Chiacchiere (Fried Ribbons)

I wasn’t much on sweets even as a kid, but these little sugar-dusted ribbons of fried dough—variously known as chiacchiere, nastrini, stracci, cenci, frappe and a myriad of other names—were my one weakness in the sweets department. They are a traditional treat for Carnival, a time for over-indulgence, culinary and … Read More

How to Make a Frittata

Frankantipasti, reference, snack11 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

Purpetielli affogati (Braised Baby Octopus)

FrankCampania, primi piatti18 Comments

Braised Baby Octopus

Purpetielli affogati, or Braised Baby Octopus is one of Naples’ favorite dishes. Octopus is a popular food all around the Mediterranean basin and yet elsewhere it is often, for some reason, ‘controversial’. Many people who will happily scarf down fried calamari will shudder at the thought of eating its close … Read More