United States Chef
Recipes by Frank Fariello (Page 17)
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Crostata di mele (Apple Tart)Crostata di meleAs regular readers of this blog will know, I am not much of a baker. Nor do I have much of a sweet tooth. But, for some reason, I… |
Nov 2010
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1 vote
552 views
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TiramisùHere's an elegant dessert 'cake' that even non-bakers like myself can make easily. The truth is, the 'cake' part of this dessert consists of those… |
Dec 2010
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1 vote
474 views
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Branzino al sale (Sea bass roasted in a salt crust)Branzino al saleThis will be a short post as I've come down with a nasty cold. No matter, since this is a short… |
Feb 2011
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1 vote
560 views
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ChiacchiereChiacchiereI wasn't much on sweets even as a kid, but these little sugar-dusted ribbons of fried dough—variously known as chiacchiere, nastrini,… |
Mar 2011
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1 vote
618 views
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Viennese GoulashViennese GoulashFor some reason, I must be feeling nostalgic for my Vienna days as I keep coming back to the dishes I made during those years.… |
Mar 2011
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1 vote
391 views
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Zuppa dei valdesiZuppa dei valdesiA reader who I'll call "Nancy T." wrote me recently to tell me about a dish called zuppa that her Piedmontese grandmother used to… |
Mar 2011
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1 vote
583 views
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Pasta con la ricottaPasta con la ricottaPasta and ricotta make for a perfect impromptu meal or weekend dinner. The mellow flavor combination of tomato, ricotta and a… |
Dec 2011
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1 vote
363 views
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Scarola aglio e olio (Sautéed Escarole)One of the oldest nicknames for the people of Campania was mangiafoglie, or ‘leaf eaters’, because they were… |
Oct 2012
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0 votes
499 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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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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