United States Chef
Recipes by Frank Fariello (Page 26)
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Lamb Shanks «alla romana»Lamb Shanks «alla romana»Baby milk-fed lamb or abbacchio is one of the wonders of Roman cooking, in particular in the spring. Lamb that young is not… |
Mar 2011
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1 vote
454 views
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Bignè di San GiuseppeBignè di san GiuseppeBeing a Catholic country, Father's Day is Italy is celebrated on March 19, the feast of St. Joseph. The feast is associated… |
Mar 2011
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1 vote
392 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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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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Fagiolini alla pannaFagiolini alla pannaWhen most people (myself included) think of Italian style green beans, fagiolini in umido (green beans in tomato sauce) is… |
Mar 2011
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1 vote
360 views
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Slow Cooker Polenta with Sausage RagùSlow Cooker Polenta with Sausage RagùSome of you will have read in a recent post that I finally broke down and… |
Mar 2011
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1 vote
721 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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Fagioli con le cotiche (Roman-Style Pork and Beans)Tuscans are known for being the biggest bean-eaters in Italy, so much so that they are sometimes called… |
Mar 2011
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2 votes
690 views
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Costolette di maiale ai funghi (Pork Chops with Mushroom Sauce)Costolette di maiale ai funghiYou could probably devote a small cookbook just to Italian veal chop recipes, but… |
Feb 2011
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2 votes
850 views
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Baccalà mantecatoBaccalà mantecatoA not-so-distant cousin of Provençale brandade de morue, baccalà mantecato is one of the signature dishes of Venetian cuisine and a… |
Feb 2011
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1 vote
463 views
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