United States Chef
Recipes by Frank Fariello (Page 14)
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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
435 views
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Cacio e pepe, a Roman classicWhen 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
449 views
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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
382 views
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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
514 views
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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
563 views
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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
647 views
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Fritto misto di mareThere’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
644 views
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Spaghetti alla colatura di aliciIf 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
768 views
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Spaghetti alla colaturaIf 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
744 views
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Caponata napoletanaItalian 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
774 views
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