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
I obscounded this recipe from a cook book and made a few changes which I thought improved upon them. I tend to think of hazelnuts as an Italian ingredient… probably because Nutella comes from Italy. The Italians do indeed use a lot of hazelnuts but I’m not so sure we’d find cookies like these in an Italian bakery. Nonetheless they are rather outstanding.
If you love hazelnuts like I do, you’ll adore these cookies. They are addictive! The hazelnuts are not mixed into the dough in this recipe but rather pressed onto the exterior of the dough ball. I love the appearance this gives and the way the nuts are roasted to full flavor. It is best if you refrigerate the dough overnight, or prep the dough in the morning and bake in the afternoon.
Hazelnut-Chocolate Chip Cookie Recipe
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
Most of the time I post Italian recipes on my blog but one of my favorite things that I make is my homemade granola. I never make it quite the same twice. The recipe is extremely versatile and can be adapted to your liking and seasonal moods.
I recently demonstrated how to make this at an Earth Day event at 21 Acres farm in Woodinville called Bee Sweet, where I used only honey as the sweetener. I often do it that way at home, or sometimes I use a combination of honey and pure maple syrup.
One thing that makes my granola so good is the spices. Most granolas I’ve had are bland compared to this. I typically use a blend of 3-4 spices. I almost always use some cinnamon and then vary what else I had such as nutmeg, pumpkin pie spice, cardamon, allspice, and ginger. The sky is the limit.
As far as dried fruits, seeds and nuts, again you can adjust to your taste, both in the types you use and the quantity. Buying a variety of these can be expensive but can last for multiple batches. Or, look for a trail mix that has the stuff you want in it. I’ve done that before and it has worked great.
One last tip… do not add dried fruits until after baking. And if your nuts are already roasted, the same would apply. If you add coconut like I do, if you use shredded or grated, add it for the last 5-10 minutes or it will burn. Or you can add the large flaked coconut.
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.
Emulsifying Caesar dressing with a stick blender
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