United States Chef
Recipes by Frank Fariello
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Parmigiana di melanzane (Eggplant Parmesan)Being a lover of good food, I find it almost impossible to answer the question 'what's your favorite dish?' But… |
Aug 2010
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6 votes
12729 views
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Pasta a risotto (Risotto-style Pasta)One of the guilty pleasures that I have never, up to now, revealed to a living soul is my penchant for… |
Feb 2010
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8 votes
14175 views
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Pollo in porchettaWhen I served this dish, several of my dinner guests were wondering what the 'secret' ingredient was that have this roast chicken such a special… |
Feb 2010
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8 votes
12204 views
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Mezzelune al brasato (Half-moon Pasta filled with Braised Beef)Here's a wonderful way to 'recycle' leftover brasato (beef braised in red wine) or other pot roast—as a filling… |
Feb 2010
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3 votes
9176 views
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Baccalà alla napoletanaBaccalà, or salted codfish, marries especially well with tomatoes, and the marriage reaches its apogee of deliciousness in the summer, when tomatoes… |
Aug 2010
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2 votes
6790 views
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Polenta con salsicce e spuntatureRome is not especially known for its love of polenta, perhaps because its winters are relatively mild compared… |
Feb 2010
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11 votes
13228 views
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Straccetti di manzo con la rughettaOne of the iconic dishes of Roman cookery, stracetti con la rughetta, or 'little beef rags' with arugula, is… |
Mar 2010
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2 votes
3823 views
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Filetti di pesce all'acqua pazzaAcqua pazza, or 'crazy water' is the humorous term for an extremely easy, but tasty way to poach fish--or, more… |
Feb 2010
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4 votes
10574 views
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Tonnarelli cacio e pepeCacio e pepe, literally 'cheese and pepper', is a very typical Roman dish, usually made with spaghetti, bucatini or—for the ne plus ultra version of… |
Aug 2010
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3 votes
6649 views
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Fricassée de poulet à l'ancienneI grew up on Julia Child. Other than nonna Angelina herself, no one inspired my love affair with cooking more.… |
Feb 2010
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2 votes
4835 views
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