Spezzatino di maiale con piselli (Pork Stew with Peas)

Franksecondi piatti44 Comments

Spezzatino di maiale con piselli

All of us—even us “foodies”—need some reliable and straightforward recipes in our lives for everyday cooking. This one for spezzatino di maiale con piselli, or Pork Stew with Peas, fits the bill rather nicely, I think. If you make your stew in a pressure cooker—and like many stews it’s ideal … Read More

Braciole di maiale alla brace (Grilled Pork Chops)

Franksecondi piatti36 Comments

Braciole di maiale alla brace (Grilled Pork Chops)

I used to love pork chops when I was a kid, but I’ve more or less given up on grilling them even since they started marketing pork as “the other white meat” back in the 1980s. Generally speaking, pork is bred so lean these days that the leaner cuts like … Read More

Riso alla pilota (Pilot’s Rice)

FrankLombardia, primi piatti, Risotto and Other Rice Dishes49 Comments

Riso alla pilota

A rustic rice dish from Mantova in the cucina povera tradition, riso alla pilota is named after the piloti or laborers who operating the pila, the mill where rice would be hulled and polished back in the day. (There are still some old pile you can visit today, like this one.) The Po … Read More

Salsicce e fagioli (Sausage and Beans)

FrankFall, secondi piatti, Winter28 Comments

Sausage and Beans

Pork and beans were meant for each other—think franks and beans from the States or cassoulet from France, to take just two examples. Italians enjoy the combination, too, of course, as in the festive Cotechino with Lentils, or the rustic fagioli con le cotiche, or in this simple, everyday dish … Read More

Angelina’s Polpettone (Angelina’s Meatloaf)

FrankCampania, secondi piatti41 Comments

Angelina's Polpettone

Yes, Italians make meatloaf. They call it polpettone, or a ‘big meatball’, which is, in fact, what it is if you think about it. It’s made from essentially the same mixture of minced beef and pork (and optionally veal), lightened with bread and flavored with garlic, cheese and parsley that you would use to make … Read More

Stinco di maiale al forno con patate (Oven-Roasted Pork Hock and Potatoes)

FrankAlto Adige, Fall, Friuli-Venezia Giulia, secondi piatti, Winter37 Comments

Stinco di maiale al forno (Roasted Pork Hock)

I am taking some poetic license with today’s recipe. You see, stinco di maiale is actually the shank of the animal. It is a fairly easy to find cut in Italy, sold in many supermarkets already skinned and trimmed and ready for the oven. Here is the US, I’ve never been able to … Read More

Peperoni ripieni di carne (Italian Meat Stuffed Peppers)

Frankantipasti, secondi piatti43 Comments

Italian Meat Stuffed Peppers (Peperoni ripieni di carne)

This iconic summer dish—and, as far as I’m concerned, it’s still summer—is one of many recipes for stuffed peppers in the Italian repertoire. Tuna Stuffed Peppers are a Neapolitan classic, while other recipes call for a vegetarian eggplant or bread stuffing. But today I’d like to show you how to make Italian Meat … Read More

Pasta alla gricia: The Mother of Roman Pastas

FrankLazio, pasta, primi piatti30 Comments

Pasta alla gricia

What was Italian cuisine like before the tomato arrived from America? Pasta alla gricia gives us some idea. Widely considered the ancestor of the more famous bucatini all’amatriciana, it is a simple dish that, according to at least one  legend, originated among shepherds in the mountains around the town of … Read More