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Recipes by Frank Fariello

Cicoria e fagioli (Chicory and Beans)

Cicoria e fagioli (Chicory and Beans)

Chicory and Beans is one of those lean dishes that Angelina practically lived on weekdays. Like many good…

Feb 2016
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1 vote
53 views
Impepata di cozze (Peppered Mussels)

Impepata di cozze (Peppered Mussels)

Here’s a recipe that’s so simple you could call it a non-recipe: impepata di cozze, or Peppered Mussels. To…

Dec 2015
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1 vote
62 views
Cacio e pepe, a Roman classic

Cacio e pepe, a Roman classic

When you’re in a real hurry or just too tired to cook anything too elaborate, here’s a great solution: cacio e pepe, literally ‘cheese and pepper’,…

Dec 2015
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1 vote
86 views
Strudel di mele (Apple Strudel)

Strudel di mele (Apple Strudel)

I first learned to make Strudel when I was living in Vienna, its birthplace. Strudel is also made in Italy, in particular in the Northeastern…

Nov 2015
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1 vote
74 views
Insalata di arance e finocchi (Orange and Fennel Salad)

Insalata di arance e finocchi (Orange and Fennel Salad)

It might be the season, but coming right on the heels of our recent post on Sausages and Grapes, today’s post…

Nov 2015
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1 vote
68 views
Salsicce all’uva (Sausages and Grapes)

Salsicce all’uva (Sausages and Grapes)

The use of fruits in savory dishes was once common place in Italian cooking, as it was in European cooking…

Oct 2015
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1 vote
67 views
Peas and Eggs (Piselli cacio e uova)

Peas and Eggs (Piselli cacio e uova)

Columbus Day is right around the corner, and as regular readers know, that’s the occasion each year for us to…

Oct 2015
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1 vote
133 views
Fritto misto di mare

Fritto misto di mare

There’s a saying in Italian: fritte son bone anche le scarpe, meaning “even a shoe tastes good when it’s fried”. Well, I couldn’t agree more, and…

Sep 2015
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1 vote
106 views
Spaghetti alla colatura di alici

Spaghetti alla colatura di alici

If you’ve ever had occasion to read the 4th century Roman cookbook De Re Coquinaria, popularly known as…

Sep 2015
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1 vote
145 views
Spaghetti alla colatura

Spaghetti alla colatura

If you’ve ever had occasion to read the 4th century Roman cookbook De Re Coquinaria, popularly known as Apicius, you will have noticed that an…

Sep 2015
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1 vote
136 views