Recipes by Frank Fariello (Page 28)

United States Chef

	Mushroom Barley Soup by Frank Fariello Mushroom Barley SoupWhat to do with a spare ham bone if, like me, you don't care too much for split pea soup? Well, what about a barley soup? While barley soup is usually made with beef, it tastes just a delicious with pork and ham in particular.Ingredients (for 4 servings)DirectionsSauté the onion and carrot until soft, then add the…	1 vote 307 views
	Tiramisù by Frank Fariello Here's an elegant dessert 'cake' that even non-bakers like myself can make easily. The truth is, the 'cake' part of this dessert consists of those elegant elongated cookies called 'ladyfingers' in English and savoiardi in Italian. The ladyfingers are lightly dipped in espresso, then layered with mascarpone creamed with egg, sugar and…	1 vote 474 views
	Zuppa di porri (Tuscan Leek Soup) by Frank Fariello Zuppa di porri'Tis the season for soups! When the temperatures dive, there is simply nothing that takes the chill off like soup. The wonderful thing about soups is their enormous variety: they can be thick and stick-to-the-ribs, whole meals in themselves, or they can be light, even austere, just enough to whet the palate as the start…	2 votes 1 review 419 views
	La ribollita by Frank Fariello La ribollitaWe've already gone over the basic recipe for minestrone on this blog. Once you've mastered that, it is a lot of fun to explore the many varieties of minestrone from all over Lo Stivale (meaning 'the boot' one of the many nicknames Italians give to their country).Perhaps the most delicious version of all is the Tuscan…	2 votes 1 review 601 views
	Crostata di mele (Apple Tart) by Frank Fariello Crostata di meleAs regular readers of this blog will know, I am not much of a baker. Nor do I have much of a sweet tooth. But, for some reason, I felt inspired the other day to make a baked dessert for some dinner guests. Foolish, perhaps, to start my baking career by 'experimenting' on guests, but all's well that ends well. I…	1 vote 552 views
	Bagna cauda by Frank Fariello Bagna caudaBagna cauda or, more properly, bagna caôda, means 'hot bath' in English. It refers to a typical Piedmontese dish for communal eating that is popular in cold weather months, a kind of cross between fondue and pinzimonio, if I can put it that way. It is, quite simply, a collection of raw and steamed vegetables, which you dip…	1 vote 473 views
	Stracotto alla fiorentina by Frank Fariello Stracotto alla fiorentinaSome readers may remember last winter's post on brasato al vino rosso, the wonderful red wine pot roast from northern Italy, in particular Lombardia and Piemonte—where it is often made with Barolo, the local big red, and called brasato al Barolo. Well, here is another typical pot roast, this time from central…	4 votes 3 reviews 750 views
	Verza e salsiccia by Frank Fariello Verza e salsicciaNot sure about you, but the weather here has crossed the line from pleasantly crisp to downright cold at night. That's as good an excuse as any for some good, stick to the ribs eating. It may sound eastern European, but Italians, too, like their cabbage, especially in colder weather, and like to combine it with pork.…	2 votes 1 review 355 views
	Verza e salsiccia (Cabbage and Sausage) by Frank Fariello Not sure about you, but the weather here has crossed the line from pleasantly crisp to downright cold at night. That's as good an excuse as any for some good, stick to the ribs eating. It may sound eastern European, but Italians, too, like their cabbage, especially in colder weather, and like to combine it with pork. The typical…	3 votes 5077 views
	Fried Catfish by Frank Fariello In this recipe, catfish fillets are simply dredged in seasoned cornmeal and fried in vegetable oil. Since catfish, a bottom-feeder, can have a slightly gritty flavor, it benefits from pre-soaking in buttermilk (or just plain milk) before frying.Ingredients (for 4 servings)DirectionsPlace the catfish fillets in a wide bowl and cover…	1 vote 490 views