The first time I made this I almost cried because it was so good. I had made it for some guests who raved about it. As you know, that makes it all the more rewarding.
I have cooked this on my Big Green Egg with a light addition of smoke from apple or cherry wood. It is amazing. But I also made it on
someone’s gas grill recently. I brought along my little smoker box with wood chips and set it on top of the burners. The resul
ts were nearly as good. Even if you were to oven roast it, or grill it with no wood smoke it would be delightful.
To make this you cut into the roast and lay it out, fill it with wonderful things, then roll it back up and tie it.
I am basically a klutz and no pro at cutting meat or rolling and tying it up, so if I can figure it out I am confident you can as well. One of the keys to this is not to overcook it.
Recommended cooking temperatures for pork are lower than they used to be. I cooked mine to 145 F and it was perfect… moist, tender, and full of flavor.
You can serve this a variety of ways. I have typically served it on a bed of white beans but you can serve it with potatoes, polenta, greens, roasted squash… the options go on-and-on.
Grilled Tuscan Pork Recipe
Braciole is a beef roll up which hails from southern Italy. I saw a recipe which claimed to be a hundred year old family recipe, so it’s been around a long time. For some crazy reason though, which I cannot for the life of me understand, I waited years before trying it. Then I wondered what the heck took me so long! It is not only delicious, but it’s really not that complicated or time consuming. If you’d like you could serve it with pasta or over some polenta.
I’m not sure I’d classify this as a fancy dinner or rustic peasant food? Either way I think it will impress your family or friends.
The steps are easy. You (or your butcher) cut the steak thin, pound it out thinner, and then layer it with cheese, breadcrumbs, herbs and prosciutto… roll it up, tie it and cook it in some good tomato sauce and you’re ready to eat with a grateful heart.
Buon Appetito! Frankie
This is a pasta we served on out Spring menu every year at Frankie’s. You can see photos of my line cook preparing it below.
This recipe is in my cook book, but since the book is sold out (you can still get it as an eBook on Amazon), I thought I’d share it here. I call this pasta “Mediterranean” because the addition of feta cheese and kalamata olives takes it out of the typical sphere of Italian cooking, making it more Greek in nature. The flavor combination is exceptional.
This pasta is easy to make and is also a very healthy recipe. I hope you’ll give it a try!
You need two recipes to make this… our Pomodoro Sauce recipe and the recipe for the pasta. Both can be found below.
Pomodoro Sauce Recipe
Mediterranean Shrimp Linguine Recipe
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…
Frankie at Home in the Kitchen eBook
Well it has been over three years since I last posted on this blog. Running our restaurant, Frankie’s Pizza & Pasta, just had to take top priority. But for those of you who are unaware, we had to close our doors a few months ago due to property redevelopment. It was a wonderful 24 years! I miss my staff and all of the loyal customers we had.
Not having the restaurant has our customers feeling lost and clamoring for those wonderful recipes of ours. One which has been especially in demand is our Garlic-Parmesan Soup which we sold each year at our Garlic Festival. So here it is!
Garlic Parmesan Soup Recipe
Oh BTW, now that I’m back on my blog, look forward to hearing from me on a regular basis.
Ciao e grazie! Frankie
Orecchiette Pasta with Salmon & Kale:
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.
Whole Wheat Pasta Pomodoro with Shrimp & Grilled Peppers:
At our restaurant, Frankie’s Pizza and Pasta, in the summer time we grill red and yellow bell peppers to serve with sausage in a seasonal gnocchi dish. One day when I was making lunch, I decided to put them together with some whole wheat pasta along with sautéed shrimp, mushrooms and Pomodoro Sauce. It was a stroke of genius!