Recipes by Frank Fariello (Page 17)
United States Chef
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Verza stufata (Braised Savoy Cabbage)With all the focus today on trendy vegetables like kale and Brussels sprouts, we tend to forget about good old fashioned cabbage. It’s cheap and tasty and—just like its more fashionable cousins—good for you. And while most people associate cabbage with northern European cooking, Italians enjoy cabbage, too. Braised Savoy Cabbage is a… |
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Trippa alla romana (Roman-Style Tripe)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.… |
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Gnocchi alla romana (Roman Semolina Gnocchi)Here’s a linguistic quandary: The Italian word gnocchi is usually translated as ‘dumplings’, and the dictionary defines the word ‘dumpling’ as “a small mass of leavened dough cooked by boiling or steaming” or “a piece of dough, sometimes filled, that is cooked in liquid such as water or soup”. Well, gnocchi alla romana defies these… |
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468 views
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Carciofi e patate in padella (Braised Artichokes and Potatoes)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… |
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Carciofi e patate in padella (Artichokes and Potatoes)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 Artichokes and Potatoes. The tubers bring the kind of heft you want when the weather turns chilly, and they absorb the flavor of the artichokes beautifully, so that… |
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Columbus Day Special: Spaghetti and MeatballsMemorie di Angelina is dedicated to continental Italian cookery, but as long time readers will know, every Columbus Day we feature an Italian-American dish. This year’s feature: Spaghetti and Meatballs, which might be the most famous Italian-American dish of all time, a staple of ‘red sauce joints’ all over the country. It’s so… |
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Pollo in porchetta (Spit Roasted Chicken with Pancetta Stuffing)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… |
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692 views
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Pesce all’acqua pazza (Fish Poached in “Crazy Water”)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… |
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Risotto ai funghi (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 but it’s a bit ponderous in the… |
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Peperoni in padella (Angelina’s Fried Peppers)Everyone knows about fried peppers—they’re a summertime standby. They make an appearance at just about every Italian cookout or street festival. But while the dish has become something of a cliché, Angelina had her own, special way of preparing them. Her recipe is simplicity itself, with just a few ‘tricks’ that give this old favorite… |
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