Ciao amici! With Easter coming early this year I wanted to post this in time for you to consider making it for your Easter brunch or dinner. It is well worth the effort involved.
This is not really a pizza in the traditional sense. It is often referred to as a torta, which I think is more accurate. In Naples and southern Italy it is traditionally served on Ash Wednesday and again on Easter so it is also known as Easter Pie.
This dish is very unique in that it combines a sweet, tender, egg pastry dough (what the Italians call pasta frolla) with savory fillings such as prosciutto, salami, eggs, and a blend of cheeses. The sweet-savory combination comes alive in your mouth. It is one of my personal favorites.
If you are having a party or an Easter brunch, and don’t mind going to a little trouble—this delightful, unusual dish will impress your guests like few others. It looks gorgeous. It’s delicious. And it tastes unlike anything they’ve ever had before. We made it for one of our Frankie’s wine dinners and it was one of the most popular dishes we’ve ever served. It may be served hot or at room temperature.
If you are like me you sometimes think of summer as seafood season. But clams are best in the winter. This recipe was published in my cookbook, Frankie at Home in the Kitchen, still available online as an eBook.
I really love traditional clam sauce, but this Tuscan variation with the addition of some crushed tomatoes is really amazing. This recipe is best with fresh clams, but for a simple, and still delicious weeknight dinner, you can make it with canned clams. You could make this with spaghetti or another long pasta if you prefer but I really like the linguine. It holds the sauce better and has more body to it.
Nobody likes eating sand with their clams so be sure to read my Frankie’s Tips on how to purge the sand from fresh clams.
One other Frankie’s Tip… this one for Food Safety. Be sure to discard any clams which do not open up when you cook them! This means those clams were not alive to begin with and may be contaminated with bacteria or toxins.
This recipe is is my cook book, but for those who do not have a copy I wanted to post it here. This would be a great recipe for Christmas Eve or New Year’s or any time you want to impress your friends or family. And it really is fairly easy to prepare. No special skills needed!
I tried many different recipes before developing this one. I took the best from each and developed my own recipe which I think tops them all.
Marsala is a fortified wine from the Island of Sicily. It comes in a “sweet” or “dry” version. The recipe calls for Sweet Marsala but I’ve used Dry and liked it just as well. It is just slightly less sweet.
I grew up eating fruitcake. And I actually like the stuff. Not sure what that says about me… but yes, I’ve been accused of being one. My Mom would make fruitcakes and place them in the refrigerator, and cover them with a Brandy soaked cloth. When I was young that was a bit strong for me but as I grew up I came to like it more and more.
Well the people of the ancient city of Siena in Tuscany have a dessert called Panforte. Though sometimes called an Italian fruitcake, it shares little resemblance to the version of fruit cake so many of you despise. I first made it when doing my cookbook and it was sooo good that of course it made the cut.
Panforte is a traditional dessert–really more of a gooey confectionary–originating from the ancient city of Siena many centuries ago, but now popular all over Italy. Panforte’s main ingredients are honey, sugar, almonds, hazelnuts, candied citrus peel. Some versions have dried (not candied) fruits. It also has many of the spices you would find in a traditional spice cake. I’ve made this for the holidays. Its so rich that its hard to eat a lot at once, but I couldn’t keep from snacking on it several times per day.
A fun option is to make a number of mini Panforte to give away as gifts. To do so, double the recipe and cook in a 9×13 baking pan. Then using an oiled circular cutter, cut into mini Panforte. Wrap each in wax paper and tie with colored string. You then have all the yummy leftover scraps to eat yourself.
When I published my cook book a few years ago I did not have my Caesar Salad recipe in it which caused some frustration with my fans. There were a couple of reasons for that. One, the recipe had a lot of ingredients. I needed to simplify it a little while keeping it just as amazing, which I have now done.
Secondly, it was one of our signature items, and our dressing was so much better than our competitors that I didn’t want to share it with the world. But now Frankie’s is closed so, hey, I may as well share the wealth.
Feel free to make it even better with the addition of grilled chicken, shrimp or salmon.
I have great news! My cook book, Frankie at Home in the Kitchen, is now available as an eBook on Amazon. It can be downloaded to any device… phone, tablet, laptop or desktop. The regular books have been sold out for a while now (except for a few being sold at gouger prices on Amazon), so this is a great option for those who didn’t have an opportunity to purchase one, or would like a digital copy. Here is the link…
Not all pastas are created equal. Some are delicious–and not so healthy. Others are nutritious–but not so tasty. Here is one with the best of both world’s… delicious, heart healthy salmon and fresh kale combine to give you both terrific taste and great health benefits.