Recipes by Frank Fariello (Page 21)
United States Chef
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Minestra di riso e cicoria (Chicory and Rice Soup)Chicory (cicoria in Italian) is one of my very favorite greens. It brings back memories of Angelina for whom cicoria and escarole were almost daily staples. Maybe that’s why she lived well into her 90s… A great weeknight dinner option, the recipe for this soup is very fast, very simple and very healthy. (If you omit the cheese at the… |
1 vote
513 views
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Linguine al vino rosso (Linguini with Red Wine Sauce)As regular readers will know, I’m the traditionalist when it comes to Italian food. I stick, by and large, with the tried and true. But every so often, an innovative dish comes around that attracts me, usually because, even if it’s not traditional, the dish feels so ‘right’ that it might as well be. So it was when I stumbled upon this… |
1 vote
421 views
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CarpaccioCarpaccio is one of the most famous of Italian antipasti but the version most people are familiar with—thin beef slices macerated in olive oil and lemon, adorned with arugula and shavings of Parmesan cheese— is actually more precisely carne cruda all’Albese, a Piedmontese dish. The true carpaccio was invented by Venetian hotelier… |
1 vote
629 views
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Risotto all’indivia belga (Risotto with Belgian Endive)Risotto is one of my ‘go to’ dishes when I don’t feel like cooking anything elaborate. That may sound odd: risotto has a reputation for being a lot of work and easy to get wrong. And yes, when done badly, risotto can be a rather goopy mess. But it is not really very hard to learn the right technique and, if you use a pressure cooker,… |
1 vote
520 views
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Cipolle al forno (Baked Onions)Where would we be without onions, I ask you? The onion and other members of the allium family provide the flavor base for practically every savory dish in the Italian repertoire. Countless dishes begin with the preparation of a soffritto which, almost always, includes onion. In fact, although it might come as a surprise, I dare say… |
2 votes
882 views
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Minestra maritata (The Original “Wedding Soup”)“Wedding soup” is a popular Italian-American dish made with escarole and tiny meatballs simmered in chicken broth and adorned with small pasta, typically of the tiny acini di pepe (or “peppercorn”) type. It is so popular, in fact, that it has been marketed as a canned soup by Progresso under the funny name “Chickarina Soup“.… |
1 vote
1968 views
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Angelina’s Pollo arrosto ripieno (Roast Chicken with Sausage Stuffing)Apart from lasagna, nothing says Sunday dinner to me like a roast bird, sitting on the dining room table golden brown, with crispy skin, tender, juicy meat and—for special occasions—a savory stuffing. It’s a dish that was almost a universal feature of… |
1 vote
964 views
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Sartù di riso (Neapolitan Rice Timbale)When we think of Neapolitan cooking—and southern Italian cooking in general—we think of pasta and pizza. So it may come as a surprise that one of the most emblematic dishes of Neapolitan cooking is actually a rice timbale, the sartù di riso. The word sartù, the story goes, is an Italianized version of the French phrase sur tout, which… |
3 votes
805 views
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Rose di radicchio (Radicchio “Roses” Stuffed with Sausage)I like to think that I have a good knowledge of Italian cookery but, every once in a while, I stumble on a dish that I’ve never heard of, let alone tried. So it was with a recent blog post from fellow blogger Judy Witts, whose blog Over a Tuscan Stove is one of my favorites. When I saw her recipe for radicchio ‘roses’ stuffed with… |
1 vote
753 views
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Pasta e fagioliPasta e fagioli, or pasta and beans, which goes by the amusing nickname ‘pasta fazool‘ in Italian-American slang, is one of the most internationally famous dishes in the entire Italian repertoire. It is, however, a victim of its own success, and is too often made badly, very badly, which is why I would never order this dish in a… |
2 votes
1552 views
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