Recipes by Frank Fariello (Page 18)

United States Chef

	Pizza rustica by Frank Fariello Today is Pasquetta, or ‘Little Easter’, known in English as Easter Monday. A holiday in Italy and much of Europe, folks traditionally take to the roads to drive out to the countryside and enjoy a fresh air picnic. In Campania and elsewhere, one favorite item in the Pasquetta picnic basket is the pizza rustica, literally ‘rustic pie’,…	1 vote 675 views
	How to Make Potato Gnocchi at Home by Frank Fariello Gnocchi are one of the easier types of ‘pasta’ to make at home and most definitely worth the effort. The mini-hockey pucks that are sold commercially as potato gnocchi are, to put it bluntly, hardly worth eating—especially after you’ve tried the real thing. The best homemade gnocchi are as light and airy as a down pillow and really do…	1 vote 599 views
	Pollo all’ischitana (Ischia-Style Chicken) by Frank Fariello After last week’s look at gnocchi alla sorrentina, Sorrento’s classic gnocchi dish, let’s travel across the Bay of Naples to the lovely island of Ischia. During our years in Rome, Ischia was one of our favorite spots for a getaway from the city. A bit less touristy and more rustic than its more famous “sister” island of Capri, it…	1 vote 486 views
	Pesce all’acqua pazza (Fish Poached in “Crazy Water”) by Frank Fariello 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.IngredientsServes 4-66 or more fillets of…	1 vote 650 views
	Pollo in porchetta (Spit Roasted Chicken with Pancetta Stuffing) by Frank Fariello When I served this dish, several of my dinner guests were wondering what the ‘secret’ ingredient was that gave this Tuscan spit roasted chicken such a special flavor. Of course, rotisserie chicken is almost always wonderfully juicy and luscious, but…	1 vote 692 views
	Carciofi e patate in padella (Braised Artichokes and Potatoes) by Frank Fariello Artichokes are usually thought of a spring vegetables, but in many countries, including here in the US, they have a second season in the Autumn. It’s a great time to try Braised Artichokes and Potatoes. The tubers bring the kind of heft you want when…	1 vote 470 views
	Trippa alla romana (Roman-Style Tripe) by Frank Fariello Tripe was once a common part of the Italian diet, and no where more so than Rome. The inhabitants of the Eternal City are famous for their love of offal, which they jocularly call the quinto quarto, or the ‘fifth fourth’, a butcher’s term for those humble parts of the animal that the nobility and clergy left for the common folk.…	1 vote 1281 views
	Fichi al cioccolato (Chocolate Covered Figs) by Frank Fariello Here’s a sweet that’s so simple you could almost describe it as a non-recipe: Chocolate Covered Figs—dried figs stuffed with almonds and dipped in dark chocolate. It’s a combination that was truly meant to be, in my opinion far more appealing than the ever-popular strawberries in chocolate. The intense, concentrated flavor of dried…	1 vote 655 views
	Fritto misto di mare by Frank Fariello There’s a saying in Italian: fritte son bone anche le scarpe, meaning “even a shoe tastes good when it’s fried”. Well, I couldn’t agree more, and seafood tastes especially delicious when it’s fried—good enough to convince even the piscatorially challenged.The fritto misto di mare, a platter of assorted fried seafood is hugely popular…	1 vote 644 views
	Filetti di baccalà (Fried Salt Cod Filets) by Frank Fariello	1 vote 540 views