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Recipes by Frank Fariello (Page 37)

Pasta e fagioli Pasta e fagioli, or pasta and beans, which goes by the amusing nickname 'pasta fazool' in Italian-American slang, is one of the most internationally…	Feb 2010 Advanced	2 votes 6743 views
How to make béchamel sauce Béchamel sauce, which is essentially nothing more than milk thickened with a roux, is widely used in northern Italian cooking. It is not usually…	Feb 2010 Advanced	1 vote 1126 views
Gratineed Ox Tongue in Mushoom Cream Sauce Although classified as an organ meat, tongue doesn't taste 'organ-y' at all. Rather it tastes like a richest,…	Feb 2010 Advanced	2 votes 1 review 5824 views
Polenta con salsicce e spuntature Rome is not especially known for its love of polenta, perhaps because its winters are relatively mild compared…	Feb 2010 Advanced	11 votes 6 reviews 2 comments 13228 views