Recipes by Frank Fariello (Page 19)
United States Chef
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Gnocchi alla sorrentina (Potato Gnocchi with Tomato Sauce and Mozzarella)Potato gnocchi are pretty filling, the kind of food you may associate with the cooler weather. But, in fact, you can enjoy gnocchi all year ’round. They are delicious with pesto, for example, or with a simple tomato sauce. In fact, one of the classic… |
1 vote
659 views
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BruschettaBruschetta is a dish of such astonishing simplicity that you might say it’s not even worth blogging about. After all, the authentic, basic bruschetta is nothing more or less than grilled bread, rubbed with garlic and drizzled with olive oil, seasoned with a sprinkling of salt.And besides, there are a million paper and online recipes… |
1 vote
591 views
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Taralli dolci, or “Nana’s Cookies”This is a recipe near and dear to my heart. It was one of Angelina’s signature dishes. When I was a kid, our family called these “Nana’s Cookies”, and I really thought that only my nana made them. Well, just as I found out that the honey balls Angelina made for Christmas were actually called struffoli, it turns out that these… |
1 vote
678 views
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Croccette di patate (Potato Croquettes)Crocchette di patate are wonderfully versatile. They are probably most often served as an antipasto, but they can also do fine service as a lovely contorno, especially with fried meat or fish dish, or as part of a fritto misto, or as a first course instead of pasta, which is how we enjoyed them today, before we tucked into a nice pile… |
1 vote
689 views
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Bastille Day Special: Steak au poivre (Peppercorn Steak)In cooking as in life, simpler is oftentimes better. French cooking may have a reputation for complication, but, in reality, many classic homestyle dishes from “over the Alps” (d’oltralpe, as the Italians refer to things French) are quite simple.To me, there is nothing that quite captures the spirit of simple, unpretensious home… |
1 vote
545 views
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Calamarata con Salsiccia, Ricotta e Piselli (Calamarata Pasta with Sausage, Ricotta and Peas)This was a dish I made up on the spot one day, finding a few stray links of sausage and some leftover ricotta in my fridge, and some frozen peas at the bottom of the freezer, to serve as a condimento for pasta. The result was very good indeed–I… |
2 votes
896 views
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Farinata genovese (Genovese Chickpea Flatbread)One of the iconic dishes of Ligurian cuisine, just as typical of the region as pesto, la farinata genovese deserves to be better known. It has a wonderful, mildly nutty flavor that marries well with just about anything you want to serve it with, but it is perfectly delicious on its own, as an antipasto or snack. And it is really easy… |
1 vote
396 views
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Polpo alla griglia (Grilled Baby Octopus)One of the very best seafood for grilling has got to be the octopus. It has incredible flavor, it is a pleasantly chewy but not tough—when properly prepared—and it crisps up beautifully under the grill’s intense heat. There’s a good reason why it’s a favorite summertime dish all around the Mediterranean basin.Unlike most other… |
1 vote
1339 views
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Spinaci alla romana (Roman-Style Spinach)We all know that spinach is full of iron and other good stuff, but it has an undeserved reputation for being … blech. I’m not entirely sure why, but I suspect it has something to do with the school cafeteria spinach I remember from my childhood, stewed within an inch of its life and left on steam tables for hours. Or perhaps it has to… |
3 votes
554 views
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Mozzarella in carrozza (Fried Mozzarella Sandwiches)Don’t know about you, but I love cheese. Just about any kind. In our house we tend to eat more cheese during the cool winter months, but the arrival of warm weather doesn’t mean we give up cheese altogether. Far from it. Rather, aged cheese tends to give way to fresh cheeses like ricotta and—especially—mozzarella.I will never forget… |
1 vote
472 views
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