United States Chef
Recipes by Frank Fariello (Page 9)
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Maryland-style Crab CakesThere are lots of ways of making crab cakes, but the basic ingredients are crab meat (obviously!), preferably either lump--which I used--or backfin,… |
Feb 2010
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2 votes
3285 views
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Mock «puntarelle» alla romanaOne of the dishes I miss most from my Roman days is the winter salad known as le puntarelle. Puntarelle are a kind of chicory native to the… |
Feb 2010
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3 votes
2206 views
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Bucatini all'amatricianaIt could be said that bucatini all'amatricana and spaghetti alla carbonara are the 'Romulus and Remus' of Roman cooking. No two dishes typify the… |
Feb 2010
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2 votes
3572 views
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GuacamoleI spend a lot of time on my blog in wistful remembrances of the delicious fruits and vegetables that I used to enjoy in Italy and, conversely,… |
Jun 2010
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1 vote
2724 views
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Saltimbocca alla sorrentina
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May 2018
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1 vote
326 views
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Spiedini e arrosticini (Italian Kabobs)Summer may be drawing to a close here in the Northern Hemisphere, but there’s still time to get in some more… |
Oct 2012
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0 votes
547 views
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Calzone di cipolla alla pugliese (Puglian Onion Pie)This dish brings back some of my fondest childhood food memories. Calzone di cipolla, or onion pie, is one of… |
Mar 2013
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2 votes
793 views
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Mozzarella in carrozza (Fried Mozzarella Sandwiches)Don’t know about you, but I love cheese. Just about any kind. In our house we tend to eat more cheese during… |
Jun 2013
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1 vote
472 views
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Affettati misti (Mixed Cured Meats)From front to back and left to right: capocollo, mortadella, sopressata, prosciutto, cacciatorino, pancetta and… |
Sep 2013
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1 vote
848 views
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La ribollitaLa ribollitaWe've already gone over the basic recipe for minestrone on this blog. Once you've mastered that, it is a lot of fun to explore the many… |
Nov 2010
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2 votes
601 views
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