Pesche grigliate (Grilled Peaches)

Frankdessert30 Comments

Pesche alla griglia (Grilled Peaches)

Regular readers will know that a typical dessert in our house is often nothing more than a piece of fresh fruit. That’s especially true in the summer, when we have such luscious peaches and cherries and melons in the market to enjoy. Still, once in a while, perhaps for Sunday … Read More

Italian Tomato Salad: The Essential Guide

Frankcontorno44 Comments

Italian Tomato Salad

Nothing says summer like and insalata di pomodori, or Italian Tomato Salad. It’s a simple dish. So simple, in fact, you might not think it needs a recipe at all. But in fact—as so often happens in Italian cookery— the simplicity is deceptive. An artfully-made Italian Tomato Salad can be a … Read More

Frittata al basilico (Fresh Basil Frittata)

FrankAbruzzo, secondi piatti33 Comments

Frittata al basilico (Fresh Basil Frittata)

Here’s my nomination for the easiest frittata ever: Frittata al basilico, or Fresh Basil Frittata. It is literally simply beaten eggs mixed with a fistful of grated cheese and lots of fresh basil leaves. It’s perhaps my favorite summer frittata, whipped up in 15 minutes or less, full of aromatic … Read More

Coste di bieta gratinate (Gratinéed Swiss Chard Stems)

Frankantipasti, contorno34 Comments

Gratinéed Swiss Chard Stems (Coste di bieta al forno)

There are few things that bother me more than throwing out food, so I’m often looking for ways to recycle leftovers, use up stray bits of veg and other stuff in the fridge or, as in today’s recipe, make good use of trimmings. I often use trimmings as a flavor … Read More

Erbazzone (Savory Greens Pie)

Frankantipasti, Emilia-Romagna42 Comments

Erbazzone

Erbazzone is a savory vegetable pie from Reggio-Emilia in Emilia-Romagna. Greens are sautéed with onion and pancetta and enriched with Parmesan cheese, encased in a crust made from an unleavened dough of flour and water enriched with oil or lard called pasta matta, and then baked. Simple, honest food, made from humble ingredients in … Read More

Pastiera Napoletana

FrankCampania, dessert32 Comments

Pastiera

It wouldn’t be a proper Easter dinner in Naples without a pastiera napoletana for dessert, as essential to the Neapolitan Easter as struffoli are to Christmas. This wheatberry and ricotta pie is wonderfully perfumed with orange blossom water, cinnamon and candied fruits, a kind of ne plus ultra version of the … Read More

Frico

Frankantipasti, Friuli-Venezia Giulia41 Comments

Frico

Spring is finally here you say? Well, not around these parts. It’s cold and wet, and there’s snow on the ground—comfort food weather. And is there anything more comforting than melted cheese? Today’s recipe, one of two dishes called frico, is something like a potato pancake, only you pile on lots … Read More

Sformatini di fagiolini (Green Bean Timbales)

FrankBasilicata, secondi piatti30 Comments

Sformatini di fagiolini (Green Bean Timbales)

A traditional sformato is an old fashioned dish. It’s a dish that takes some time and care to make, involving several steps. The kind of thing many people can’t be bothered with these days. But I think it’s well worth the effort. Not quite a quiche, not quite a soufflé, not quite … Read More