United States Chef
Recipes by Frank Fariello (Page 22)
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Sformato di tonnoA sformato, which literally means ‘unmolded’ is something like a soufflé without the puff: the main ingredient is mixed with a very stiff béchamel… |
Jan 2013
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1 vote
685 views
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Polenta con salsicce e spuntature (Polenta with Sausages and Spareribs)Rome is not especially known for its love of polenta, perhaps because its… |
Jan 2013
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1 vote
652 views
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Carote al latte (Carrots Braised in Milk)A fine side dish for roasted or braised meats, these carrots are a snap to make. Just combine baby carrots,… |
Dec 2012
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1 vote
462 views
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Broccoli strascinati (Dry-Sautéed Broccoli)One of things that most fascinates me about cooking is how a very slight change in technique, even using the… |
Dec 2012
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2 votes
809 views
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Rotolo di Tacchino (Roast Turkey Roll)Turkey is a popular meat in Italy, often providing a less expensive alternative to veal in dishes ranging from… |
Nov 2012
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3 votes
778 views
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Pizza di scarola (Escarole Pie)The word pizza in Italian has a broader meaning than it does in English. Besides the savory disk we all know and love, it also refers to both savory… |
Nov 2012
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1 vote
603 views
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Trippa con patate (Tripe and potatoes)Tripe is one of the most misunderstood parts of the cow. Although classified as an organ meat—part of the… |
Nov 2012
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1 vote
753 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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Pizzette fritte (Little Fried Pizzas)I’ve said before and I’ll say it again: is there anything more primally satisfying than fried dough? If there… |
Oct 2012
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1 vote
817 views
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Scamorza alla piastra (Griddled Scamorza Cheese)Scamorza is a cousin to the more familiar mozzarella. Like its famous relative, scamorza is a cheese made from… |
Oct 2012
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0 votes
409 views
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