Frank, Author at Aperture On Court - Page 10 of 35

Crisp Pizzelle Abruzzesi with Anise and Lemon Zest

Risotto al Radicchio di Treviso with Red Wine and Parmesan

Scaloppine ai Funghi: Veal Cutlets in Mushroom Sauce

Classic Panforte di Siena: Honey, Nuts, and Warm Spice

Pillowy Ricotta Spinach Malfatti with Sage Butter

Pizza ai Funghi: Crispy Crust with Garlic Mushrooms

Stoccafisso alla Genovese: Ligurian Stockfish Stew

Fresh Burrata con Prosciutto Crudo Antipasto Platter

Crispy Tuscan Scarpaccia di Zucchine (Zucchini Cake)

Crema Pasticcera: Silky, Vanilla-Flecked Pastry Cream

Spaghetti Aglio e Olio: Garlic, Chile, and Olive Oil

Zuppa Frantoiana Toscana: Tuscan Olive Harvest Soup

Torta della Nonna with Pine Nuts and Lemon Custard

Panigacci: Soft Ligurian Flatbreads with Stracchino

Trippa alla Fiorentina (Florentine Tripe in Tomato Sauce)

Abbacchio alla Scottadito (Roman Grilled Lamb Chops)

Sagne e Fagioli (Abruzzo Pasta and Bean Soup)

Carne alla Pizzaiola (Italian Beef in Tomato and Oregano Sauce)

Sauté di Vongole: Italian Steamed Clams in White Wine and Garlic