Frank, Author at Aperture On Court - Page 2 of 23

Baccalà alla Livornese (Salt Cod in Tomato Sauce)

Chiacchiere di Carnevale: Crispy Italian Fried Pastry Ribbons

Granita Siciliana con Brioche

Calzone Napoletano al Forno (Baked Neapolitan Calzone)

Babà al Rum: The Classic Neapolitan Rum-Soaked Yeast Cake

Scaloppine al Limone (Italian Lemon Veal Cutlets)

Pasta alla Boscaiola (Woodsman’s Pasta with Mushrooms and Sausage)

Fusilli alla Vesuviana (Neapolitan Tomato and Olive Pasta)

Anguilla in Umido: Italian Braised Eel in Tomato Sauce

Pasta con la Mollica Atturrata (Sicilian Pasta with Toasted Breadcrumbs)

Delizia al Limone: The Classic Sorrentine Lemon Dome Cake

Spaghetti Aglio Olio e Peperoncino

Ravioli Capresi: Capri’s Lemon-Scented Ricotta and Marjoram Pasta

Lasagne Verdi alla Bolognese

Frittura di Paranza: Italian Mixed Fried Fish the Traditional Way

Pollo alla Diavola (Italian Spicy Grilled Chicken)

Insalata di Mare (Italian Seafood Salad)

Pasta e Lenticchie (Italian Pasta and Lentil Soup)

Gnocchi alla Bava (Piedmontese Gnocchi with Fontina and Cream)

Pasta alla Genovese: The Neapolitan Onion and Beef Sauce Worth the Wait