United States Chef
Recipes by Frank Fariello (Page 30)
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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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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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Gelato: The Basic RecipeToday, let's continue our exploration of Italian frozen desserts. We have already gone over the basic recipe for the elegant sorbetto, so today… |
Jul 2010
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5 votes
3493 views
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Caffè ShakeratoI had my first caffè shakerato on the beach at Rimini way back sometime in the mid-90s. The black richness of espresso served cold and frothy was a… |
Jul 2010
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3 votes
5096 views
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Pulled Pork "Pibil"Pulled pork may be a bit time-consuming but it is actually quite easy to do. In fact, although it takes long, slow cooking, like a lot of such… |
Jul 2010
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2 votes
5303 views
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An Italian CookoutFor many Italians, Summer means outdoor grilling, just as it does for much of the rest of the world. On today's menu: |
Jul 2010
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4 votes
4588 views
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GuacamoleI spend a lot of time on my blog in wistful remembrances of the delicious fruits and vegetables that I used to enjoy in Italy and, conversely,… |
Jun 2010
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1 vote
2724 views
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Sorbetto di mangoAs regular readers of this blog have probably figured out by now, I don't have much of a sweet tooth. Even as a kid, I was not into sweets—much to… |
Jun 2010
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1 vote
591 views
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White Asparagus with Hollandaise SauceThis dish brings me back to my Vienna days: white asparagus and potatoes with hollandaise sauce. The appearance… |
Apr 2010
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6 votes
11387 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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