frank fariello

We’ve taken on minestrone before, with a base recipe that you can use to make just about any variation you want. But minestrone alla Genovese, Genoa-style minestrone, is different enough it really does merit its own post. There’s no soffritto …

If you like pasta – and who doesn’t? – and if you like cake -and again, who doesn’t? – then you’re sure to like timballo di pasta, pasta baked in a mold then served as a kind of pasta cake. Italian …

As everyone knows, zucchini (aka courgettes) are a staple of modern Italian cookery. Italians have come up with a nearly endless variety of recipes for their beloved cucurbita pepo: They can be sautéed in garlic and olive oil, stewed in tomato sauce, stuffed, fried …

As we enter into late summer, it’s once again the traditional time of year for putting up the season’s bountiful vegetables for enjoyment in the colder weather months. Some vegetables, like tomatoes, take to straight up canning. They are briefly …

One usually associates Roman cuisine with hearty and robustly flavored dishes and, by and large, the image holds true. But there are some exceptions, like today’s offering: stracciatella, a light, and delicately flavored “egg drop soup.” Stracciatella is utterly simple and—if you have …

It’s not Easter quite yet, but it doesn’t mean we can’t have a chat about pastiera — the most traditional Neapolitan Easter dessert — and learn how to make it! This wheat berry and ricotta pie is wonderfully perfumed with …

We don’t often think about it, but meats also have seasons. Just as lamb is a talisman of the spring, autumn and early winter is pork season. In the days before freezers, it was the time of the year when …

Have you ever tried squid ink?  I reckon that many of our readers, Italian food lovers as they are, haven’t yet.  Squid ink has a unique “earthy” flavor, a silky mouth feel and an alluring jet black color that couples …

One of my favorite pastimes in the kitchen is finding ways to make under-appreciated and undervalued ingredients shine. I love an underdog. Take celery for example. It shows up in any number of recipes, but almost always in a minor …

Spaghetti alla Nerano, named after the beach town where it originated, could be the child your basic pasta and zucchini would have if it got married with a cacio e pepe. It’s a delightful combination, with zesty provolone cheese adding considerable …