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Recipes by Frank Fariello (Page 18)

Sciatt (Buckwheat Cheese Fritters)

Sciatt (Buckwheat Cheese Fritters)

Sciatt are cheese-filled buckwheat fritters from the Valtellina, the same region where the buckwheat pasta…

Jan 2015
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1 vote
22 views
Patate al forno (Italian Oven Roasted Potatoes)

Patate al forno (Italian Oven Roasted Potatoes)

It’s often the most obvious things that we overlook. And so I just realized that I’ve never blogged about…

Feb 2015
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1 vote
45 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
34 views
Taralli pugliesi

Taralli pugliesi

It is said that the three pillars of Puglia’s agriculture are wheat, wine and olives, and all three make their way into this simple but tasty…

Mar 2015
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1 vote
31 views
Zuppa pavese (Pavia Style Soup)

Zuppa pavese (Pavia Style Soup)

A humble soup in the cucina povera tradition, zuppa pavese from the Lombardy city of Pavia has a regal history behind it. Legend has it that French…

Nov 2014
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1 vote
14 views
Riso e lenticchie (Rice and Lentils)

Riso e lenticchie (Rice and Lentils)

I love lentils. My favorite pasta when I was growing up was the pasta e lenticchie (Pasta and Lentils) Angelina…

Jan 2015
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2 votes
19 views
Carbonade valdostana

Carbonade valdostana

Val d’Aosta is a tiny region nestled among the Italian Alps in the northwest corner of Italy, at the intersection of France, Switzerland and Italy.…

Mar 2015
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1 vote
41 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
61 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
51 views
Chicons au gratin

Chicons au gratin

Chicons au gratinThere's something about chilly weather that demands a nice gratin—that piping-hot, cheesy, gooey goodness is just the thing to warm…

Oct 2010
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1 vote
253 views