Cocktail di gamberetti (Shrimp Cocktail in the Italian Manner)

Frankantipasti46 Comments

New Year’s Eve in Italy, as for so many other special occasions, means a special meal, the cenone di Capodanno, or ‘big supper’. Like Christmas Eve, this meal is often “lean” or fish based—at least before midnight, when it’s time to break out the cotechino sausage and lentils for good fortune. (In modern times, however, … 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

Insalata di patate e tonno (Potato Tuna Salad)

Frankantipasti, contorno, summer24 Comments

Potato Tuna Salad

Potato salad is a summer staple on American tables, but if you’re interested in a different take, here’s an idea for you: Potato Tuna Salad. At its most basic, Potato Tuna Salad is a close cousin to that staple of Italian buffet tables, fagioli e tonno. You take slices or cubes … Read More

Cipolline novelle con piselli (Spring Onions and Peas)

Frankcontorno35 Comments

While many recipes for peas call for a bit of onion as a flavor base, you don’t really taste the onion itself—it’s there to bring out the peas’ natural sweetness. In this recipe for Spring Onions and Peas, you get a completely new dish from essentially the same ingredients in different ratios. The onion steps up … Read More

Asparagi all’agro (Asparagus with Lemon and Olive Oil)

Frankantipasti, contorno19 Comments

Asparagus with Lemon and Olive Oil (Asparagi all'agro)

Asparagus with Lemon and Olive oil, or asparagi all’agro, is one of those dishes that is so quick and simple you might argue it hardly needs a recipe. But simple doesn’t necessarily mean easy or obvious. In fact, simple dishes can be quite tricky to pull off. The very simplicity leaves you … Read More

Vellutata di cavolfiore (Cream of Cauliflower Soup)

Frankprimi piatti, Soups27 Comments

Vellutata di cavolfiore

Here’s a dish that’s perfect for a spur of the moment meal, but is so beautiful and refined it could also serve as the starter for an elegant dinner: Vellutata di cavolfiore, or Cream of Cauliflower Soup. A vellutata—like its twin the crema, see the Notes below—can be roughly translated in English as a “Cream … Read More

Uova alla fiorentina, Bugialli’s Original Eggs Florentine

Franksecondi piatti, Toscana21 Comments

Eggs Florentine

Delicious as it may be, the dish known in most of the world as Eggs Florentine —eggs sitting on a bed of spinach braised in butter, topped with mornay sauce and shirred in a hot oven— is, in fact, not Italian but a French invention. Some say it was invented … Read More

Cicoria e fagioli (Chicory and Beans)

FrankCampania, contorno, piatti unici, primi piatti, Soups48 Comments

Chicory and beans (Cicoria e fagioli)

Chicory and Beans is one of those lean dishes that Angelina practically lived on weekdays. Like many good southern Italians, she was what we might call today a ‘flexitarian‘—living mostly on vegetables, saving meat for Sundays and other special occasions. Her lunch would often consist of chicory or escarole or some other … Read More