United States Chef
Recipes by Frank Fariello (Page 19)
|
Angelina’s Polpettone (Angelina’s Meatloaf)Yes, Italians make meatloaf. They call it polpettone, or a ‘big meatball’, which is, in fact, what it is if you… |
Feb 2017
Advanced |
1 vote
542 views
|
|
Petti di pollo al burro (Butter-Braised Chicken Breasts)
|
Mar 2017
Advanced |
1 vote
424 views
|
|
Sugo finto (“Fake” Sauce)
|
Jun 2017
Advanced |
1 vote
557 views
|
|
Fusilli primavera
|
May 2018
Advanced |
1 vote
409 views
|
|
Italian Tomato Salad: The Essential Guide
|
Aug 2018
Advanced |
1 vote
341 views
|
|
Braciole di maiale alla brace (Grilled Pork Chops)
|
Aug 2019
Advanced |
1 vote
287 views
|
|
Scrippelle ‘mbusse (Crepes in Broth)
|
Feb 2020
Advanced |
1 vote
263 views
|
|
Chicons au gratinChicons 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
Advanced |
1 vote
490 views
|
|
Fried CatfishIn this recipe, catfish fillets are simply dredged in seasoned cornmeal and fried in vegetable oil. Since catfish, a bottom-feeder, can have a… |
Nov 2010
Advanced |
1 vote
490 views
|
|
Bagna caudaBagna caudaBagna cauda or, more properly, bagna caôda, means 'hot bath' in English. It refers to a typical Piedmontese dish for communal eating that… |
Nov 2010
Advanced |
1 vote
473 views
|
