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Frank Fariello
1,217 followers -
Lawyer by day, cook by night
Lawyer by day, cook by night

1,217 followers
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Fave e cicoria (Fava Bean Purée with Chicory)

La cucina povera, or the cuisine of the poor, has become quite fashionable. Based on ‘humble’ ingredients (some of which have ironically become quite expensive) and simple cooking techniques, these traditional peasant dishes were born out of necessity.…
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Summer is coming to a close and the temperatures around here are already getting downright chilly. But it’s not too late to enjoy two iconic summertime apéritifs: the Aperol Spritz and the Campari Spritz. These refreshing cocktails are made with Prosecco…
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Another of the many Italian dishes in the cucina povera tradition, sugo finto is “fake” because it is basically a meat sauce (sugo di carne) without the meat that was so unaffordable for most people not too far in the past. (It is also called sugo…
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New Year’s Eve in Italy, as for so many other special occasions, means a special meal, the cenone di Capodanno, or ‘big supper’. Like Christmas Eve, this meal is often “lean” or fish based—at least before midnight, when it’s time to break out the…
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I lived in Rome for over ten years, but in all that time, minestra di arzilla e broccoli, or Skate and Romanesco Broccoli Soup, somehow passed me by. I belatedly discovered this homey soup only recently, while perusing some old cookery books I picked up…
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No one understands simplicity quite like the Tuscans. As Leonardo da Vinci famously said, “Simplicity is the ultimate sophistication”.  So true, and this rustic Grape Focaccia, which the Tuscans call Schiacciata all’uva, is a case in point. Almost austere…
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When I think of Tuscan cuisine, first and foremost, even before the classic bistecca alla fiorentina as wonderful as that is, I think of its hearty vegetable soups. The best known of these soups is probably  the ribollita, of course. But the most…
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This iconic summer dish—and, as far as I’m concerned, it’s still summer—is one of many recipes for stuffed peppers in the Italian repertoire. Tuna Stuffed Peppers are a Neapolitan classic, while other recipes call for a vegetarian eggplant or bread…
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There are many ways in Italian cookery to put up food, relics of the days before refrigeration and freezing and commercial processing. There is straight up canning, of course. I can remember Angelina’s yearly day-long ritual of putting up summer tomatoes…
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Here’s a dish that’s perfect for a spur of the moment meal, but is so beautiful and refined it could also serve as the starter for an elegant dinner: Vellutata di cavolfiore, or Cream of Cauliflower Soup. A vellutata—like its twin the crema, see the Notes…
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