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Recipes by Frank Fariello (Page 4)

Carciofi coi piselli (Braised Artichokes and Peas)

Carciofi coi piselli (Braised Artichokes and Peas)

Two iconic spring vegetables, artichokes and peas, are braised together with a simple onion flavor base to make…

Apr 2015
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1 vote
159 views
Carbonade valdostana

Carbonade valdostana

Val d’Aosta is a tiny region nestled among the Italian Alps in the northwest corner of Italy, at the intersection of France, Switzerland and Italy.…

Mar 2015
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1 vote
123 views
Pasta e patate (Pasta and Potatoes)

Pasta e patate (Pasta and Potatoes)

To many people the idea of pairing pasta and potatoes comes as a shock. Carbs with carbs? And in these…

Mar 2015
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1 vote
212 views
Taralli pugliesi

Taralli pugliesi

It is said that the three pillars of Puglia’s agriculture are wheat, wine and olives, and all three make their way into this simple but tasty…

Mar 2015
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1 vote
71 views
Fichi al cioccolato (Chocolate Covered Figs)

Fichi al cioccolato (Chocolate Covered Figs)

Here’s a sweet that’s so simple you could almost describe it as a non-recipe: Chocolate Covered Figs—dried figs…

Feb 2015
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1 vote
105 views
Patate al forno (Italian Oven Roasted Potatoes)

Patate al forno (Italian Oven Roasted Potatoes)

It’s often the most obvious things that we overlook. And so I just realized that I’ve never blogged about…

Feb 2015
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1 vote
89 views
Garofolato (Roman Pot Roast)

Garofolato (Roman Pot Roast)

Northern Italians may have their brasato, and Tuscans their stracotto, but Romans have their own version of pot roast, which they call Garofolato.…

Jan 2015
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1 vote
114 views
Riso e lenticchie (Rice and Lentils)

Riso e lenticchie (Rice and Lentils)

I love lentils. My favorite pasta when I was growing up was the pasta e lenticchie (Pasta and Lentils) Angelina…

Jan 2015
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2 votes
56 views
Sciatt (Buckwheat Cheese Fritters)

Sciatt (Buckwheat Cheese Fritters)

Sciatt are cheese-filled buckwheat fritters from the Valtellina, the same region where the buckwheat pasta…

Jan 2015
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1 vote
60 views
Biancomangiare (Blancmange)

Biancomangiare (Blancmange)

A dish dating back to the Middle Ages, biancomangiare, meaning ‘white dish’, is a simple cooked dessert, essentially milk infused with spices and…

Dec 2014
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1 vote
93 views