Chef Estados Unidos
Recetas de Frank Fariello (Page 13)
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Gattò di patate (Potato Pie)Another example of the French Bourbon legacy in Neapolitan cooking, this gattò—from the French gateau—is a savory ‘cake’ made of mashed potatoes… |
Octubre de 2013
Avanzado |
3 votos
914 views
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Riso e lenticchie (Rice and Lentils)I love lentils. My favorite pasta when I was growing up was the pasta e lenticchie (Pasta and Lentils) Angelina… |
Enero de 2015
Avanzado |
2 votos
469 views
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Maloreddus alla campidaneseMalloreddus are a kind of pasta typical of the island region of Sardinia. Also called gnocchetti sardi or 'little Sardinian gnocchi' after their… |
Octubre de 2010
Avanzado |
1 voto
337 views
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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… |
Marzo de 2011
Avanzado |
1 voto
454 views
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Waterzooï de poulet (Poached Chicken in Cream Sauce)Waterzooï de pouletRecently, a Belgian colleague of mine (who is also a regular reader of this blog) was kind… |
Abril de 2011
Avanzado |
1 voto
378 views
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Angelina's pollo al forno con patate (Chicken with Potatoes)Angelina's pollo al forno con patate (Chicken with Potatoes)The weather this Labor Day weekend hasn't been too… |
Septiembre de 2011
Avanzado |
1 voto
340 views
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Spezzatino di manzo con la polentaSpezzatino di manzo con la polenta (Beef Stew with Polenta)It's hard to believe, but in the two and a half… |
Noviembre de 2011
Avanzado |
1 voto
498 views
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Columbus Day Special: Chicken ParmesanIt’s become a tradition on this blog to dedicate a post every Columbus Day to Italian-American dishes like the… |
Octubre de 2012
Avanzado |
0 votos
471 views
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Pizzette fritte (Little Fried Pizzas)I’ve said before and I’ll say it again: is there anything more primally satisfying than fried dough? If there… |
Octubre de 2012
Avanzado |
1 voto
817 views
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Sformato di tonnoA sformato, which literally means ‘unmolded’ is something like a soufflé without the puff: the main ingredient is mixed with a very stiff béchamel… |
Enero de 2013
Avanzado |
1 voto
685 views
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