United States Chef
Recipes by Frank Fariello (Page 17)
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Verza stufata (Braised Savoy Cabbage)With all the focus today on trendy vegetables like kale and Brussels sprouts, we tend to forget about good old… |
Nov 2014
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1 vote
456 views
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Trippa alla romana (Roman-Style Tripe)Tripe was once a common part of the Italian diet, and no where more so than Rome. The inhabitants of the… |
Oct 2014
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1 vote
1281 views
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Gnocchi alla romana (Roman Semolina Gnocchi)Here’s a linguistic quandary: The Italian word gnocchi is usually translated as ‘dumplings’, and the dictionary… |
Oct 2014
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1 vote
468 views
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Carciofi e patate in padella (Braised Artichokes and Potatoes)Artichokes are usually thought of a spring vegetables, but in many countries, including here in the US, they… |
Oct 2014
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1 vote
470 views
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Carciofi e patate in padella (Artichokes and Potatoes)Artichokes are usually thought of a spring vegetables, but in many countries, including here in the US, they… |
Oct 2014
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1 vote
413 views
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Columbus Day Special: Spaghetti and MeatballsMemorie di Angelina is dedicated to continental Italian cookery, but as long time readers will know, every… |
Oct 2014
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1 vote
1114 views
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Pollo in porchetta (Spit Roasted Chicken with Pancetta Stuffing)When I served this dish, several of my dinner guests were wondering what… |
Oct 2014
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1 vote
692 views
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Pesce all’acqua pazza (Fish Poached in “Crazy Water”)Acqua pazza, or ‘crazy water’ is the humorous term for a really easy but very tasty Neapolitan method for… |
Sep 2014
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1 vote
650 views
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Risotto ai funghi (Mushroom Risotto)Well, Autumn is well and truly upon us. We’re waking up to cool mornings and going to bed to downright chilly… |
Sep 2014
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1 vote
805 views
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Peperoni in padella (Angelina’s Fried Peppers)Everyone knows about fried peppers—they’re a summertime standby. They make an appearance at just about every… |
Sep 2014
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1 vote
627 views
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