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-Romagna44 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, dessert34 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 piatti31 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

Spaghetti alle cipolle rosse e alici (Spaghetti with Red Onions and Anchovies)

Frankpasta, primi piatti44 Comments

Spaghetti alle cipolle rosse e alici (Spaghetti with Red Onions and Anchovies)

What would the world be without onions? Along with their close cousins garlic and shallots, they seem to make their way into just about every savory dish. That’s certainly true of Italian cooking, at least. And yet, except maybe for onion soup, it seems onions are always the proverbial bridesmaid, … Read More

Zuppa di orzo (Italian Barley Soup)

FrankFall, primi piatti, Soups, Winter47 Comments

Zuppa di orzo (Italian Barley Soup)

Italian cuisine is known for pasta, gnocchi, risotto and polenta. More recently many people have come to know farro. But did you know that Italians also enjoy barley? Here is a simple, basic Italian Barley Soup—zuppa di orzo— that is both healthy, appetizing and, if made in a pressure cooker, quickly … Read More

Cavolini di Bruxelles fritti (Fried Brussels Sprouts)

Frankantipasti, contorno, secondi piatti37 Comments

Cavolini di Bruxelles fritti (Deep Fried Brussels Sprouts)

As the holidays draw to a close, we all want to eat a bit lighter. But with temperatures reaching record lows and snow falling, let’s not make it too light, shall we? Enter Ada Boni, the doyenne of traditional Italian home cooking and author of the iconic Talismano della felicità, … Read More