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Recipes by Frank Fariello (Page 18)

Verza stufata (Braised Savoy Cabbage)

Verza stufata (Braised Savoy Cabbage)

With all the focus today on trendy vegetables like kale and Brussels sprouts, we tend to forget about good old…

Nov 2014
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1 vote
42 views
Cinghiale in agrodolce (Sweet and Sour Wild Boar)

Cinghiale in agrodolce (Sweet and Sour Wild Boar)

Genuine Italian cookery generally has straight-forward taste profiles. As I’ve said before, one of the best…

Dec 2014
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1 vote
370 views
Biancomangiare (Blancmange)

Biancomangiare (Blancmange)

A dish dating back to the Middle Ages, biancomangiare, meaning ‘white dish’, is a simple cooked dessert, essentially milk infused with spices and…

Dec 2014
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1 vote
68 views
Fichi al cioccolato (Chocolate Covered Figs)

Fichi al cioccolato (Chocolate Covered Figs)

Here’s a sweet that’s so simple you could almost describe it as a non-recipe: Chocolate Covered Figs—dried figs…

Feb 2015
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1 vote
79 views
Panna cotta

Panna cotta

It may come as a surprise that this famous, elegant dessert from the Piemonte region of Italy is so very easy to make. Panna cotta, or “cooked…

May 2015
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1 vote
142 views
Cotolette di melanzane (Eggplant Cutlets)

Cotolette di melanzane (Eggplant Cutlets)

We all know that breaded cutlets and chops, whether veal, pork, lamb or—that all American favorite—chicken,…

Jun 2015
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1 vote
130 views
Homemade Limoncello

Homemade Limoncello

Everyone likes limoncello. For me, just a sip brings back memories of summer and sand and seafood by the shore. The At its best, limoncello…

Jul 2015
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1 vote
132 views
Tomato Tonnato

Tomato Tonnato

Vitello tonnato (Tunnied Veal) is one of my favorite summer dishes, but I had never thought about other uses for tonnato sauce until I saw a…

Jul 2015
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1 vote
126 views
Caponata napoletana

Caponata napoletana

Italian cookery can be confusing. As we’ve talked about before, it’s highly regional and even local, so much so that some people say that there is…

Aug 2015
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1 vote
143 views
Maloreddus alla campidanese

Maloreddus alla campidanese

Malloreddus are a kind of pasta typical of the island region of Sardinia. Also called gnocchetti sardi or 'little Sardinian gnocchi' after their…

Oct 2010
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1 vote
61 views