Baccalà in guazzetto (Roman Style Salt Cod in Tomato Sauce)

FrankLazio, secondi piatti32 Comments

Baccalà in guazzetto

Here is the “other” Roman way with salt cod: baccalà in guazzetto, simmered in tomato sauce. It may not be quite as famous as Rome’s iconic battered and fried salt cod filets called filetti di baccalà but it’s just delicious, although in a very different way. Simmering salt cod in tomato sauce—”in … Read More

Sugo finto (“Fake” Sauce)

Frankpasta, primi piatti, sauces, Toscana44 Comments

Sugo finto

Another of the many Italian dishes in the cucina povera tradition, sugo finto is “fake” because it is basically a meat sauce (sugo di carne) without the meat that was so unaffordable for most people not too far in the past. (It is also called sugo scappato, or ‘escaped’ sauce, for … Read More

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

FrankCampania19 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

Risotto ai funghi (Mushroom Risotto)

FrankLombardia, Piemonte, primi piatti, Risotto and Other Rice Dishes, Veneto6 Comments

Mushroom Risotto

Well, Autumn is well and truly upon us. We’re waking up to cool mornings and going to bed to downright chilly nights. And while our local farmers market is still full of peaches and tomatoes, a mushroom stand made its first appearance last week. Mushroom Risotto came immediately to mind. I love risotto … Read More

Frittatine in trippa (Frittata in Tomato Sauce)

FrankLazio, secondi piatti, Toscana15 Comments

Frittatine in trippa

Eggs and tomatoes were meant for each other. From the Neapolitan “Eggs in Purgatory” to the Mexican huevos rancheros to the Chinese Stir-Fried Eggs with Tomatoes, to the old-fashioned American scrambled eggs with ketchup, everyone seems to love this epic combination of flavors. Here’s another Italian take on the theme, … Read More

Quick Note: Picchiapò

Franksecondi piatti23 Comments

Picchiapò

We’re an old fashioned household in many ways. In the cooler months, making broth is a Sunday afternoon ritual in our house. And from broth comes boiled meat, an old fashioned treat that most people these days have never tasted. If it sounds to you like hospital food, think again. Italian … Read More

Minestra maritata (The Original Italian “Wedding Soup”)

FrankCampania, piatti unici22 Comments

The Original Italian Wedding Soup

“Wedding soup” is a popular Italian-American dish made with escarole and tiny meatballs simmered in chicken broth and adorned with small pasta, typically of the tiny acini di pepe (or “peppercorn”) type. It is so popular, in fact, that it has been marketed as a canned soup by Progresso under the … Read More

Pasta e fagioli: The Authentic Recipe

FrankCampania, pasta, primi piatti, Soups80 Comments

Pasta e fagioli

Pasta e fagioli, or pasta and beans, which goes by the amusing nickname ‘pasta fazool‘ in Italian-American slang, is one of the most internationally famous dishes in the entire Italian repertoire.  It is a victim of its own success, however, too often made badly—very badly—which is why I would never … Read More