Recipes by Frank Fariello (Page 37)

	Pasta e fagioli by Frank Fariello Pasta 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 6743 views
	How to make béchamel sauce by Frank Fariello Béchamel sauce, which is essentially nothing more than milk thickened with a roux, is widely used in northern Italian cooking. It is not usually used as a 'sauce' per se but rather as a component in baked primi like lasagne alla bolognese, cannelloni, polenta pasticciata or crespelle al forno. It is therefore an important part of any…	1 vote 1126 views
	Gratineed Ox Tongue in Mushoom Cream Sauce by Frank Fariello Although classified as an organ meat, tongue doesn't taste 'organ-y' at all. Rather it tastes like a richest, most unctuous cut of beef you have ever had. If you haven't tried tongue, you owe it to yourself to do so, at least once.	2 votes 1 review 5824 views
	Polenta con salsicce e spuntature by Frank Fariello Rome is not especially known for its love of polenta, perhaps because its winters are relatively mild compared with those up in true polenta country skirting the southern rim of the Alps, but there is one polenta dish you are bound to find if you visit Rome in the cold weather months, polenta with sausages and spareribs simmered in…	11 votes 6 reviews 2 comments 13228 views

« 1 … 29 30 31 32 33 34 35 36 37 »