Frank, Author at Aperture On Court - Page 3 of 29

Griddle-Cooked Testaroli al Pesto, Lunigiana Style

Orata al Sale: Whole Sea Bream in a Salt Crust

Baccalà in Umido: An Italian Salt Cod Potato Stew

Alici Marinate: Lemon-Cured Fresh Italian Anchovies

Tender Carciofi Ripieni with Garlic Breadcrumb Filling

Strozzapreti alla Romagnola with Rustic Sausage Ragù

Zucchine Ripiene with Beef, Parmesan and Passata

Frittelle di Baccalà: Crispy Venetian Cod Fritters

Creamy Gorgonzola Risotto with Toasted Walnuts

Golden Pizza Fritta Napoletana with Ricotta Filling

Crespelle alla Fiorentina with Spinach and Ricotta

Rigatoni con la Pajata: Rome’s Classic Offal Pasta

Garibaldi Cocktail with Frothy Fresh Orange Juice

Salsiccia e Fagioli: Rustic Tuscan Sausage and Beans

Classic Funghi Sott’Olio: Mushrooms Preserved in Oil

Pasta ai Quattro Formaggi: Silky Four-Cheese Sauce

Lagane e Ceci: Basilicata’s Pasta and Chickpea Stew

Piemontese Bollito Misto, Slow-Simmered and Hearty

Crispy Farinata di Ceci Ligure (Chickpea Flatbread)

Crispy Baccalà Fritto: Classic Venetian Fried Salt Cod