Sample recipes from The Frankies Spuntino Kitchen Companion & Cooking Manual

Escarole & Cannellini Bean Soup

Everybody's grandma made this fixture of the southern Italian immigrant kitchen. Add some short pasta to it and it's pasta fagiola-and th...

(1 Votes)

Shaved Raw Brussels Sprouts with Castelrosso

Brussels sprouts aren't the first ingredient anybody thinks of when they think of Italian food, but this salad takes a basic equation fro...

(1 Votes)

Puntarelle with Lemon, Capers, Anchovy & Pecorino Romano

This is an Italian salad you see everywhere-on outdoor tables at trattorias in Rome, or under the Manhattan sun on the wide swath of side...

(1 Votes)

Linguine with Fava Beans, Garlic, Tomato & Bread Crumbs

In the Spring, right after asparagus shows up at the market, fava beans arrive—one of the first encouraging signs that the root-vegetable...

(1 Votes)

Tomato Sauce

Escoffier codified the mother sauces of French cooking. In the Italian-American tradition, there is only one: tomato sauce. Call it marin...

(1 Votes)


In 1993, Falcinelli was working as a "consulting chef"-kind of like a utility infielder-for a U.S.-based restaurant group. He was dispat...

(1 Votes)

Eggplant Marinara

There are always these guys-big guys, Italian guys, the trash and construction-trade type guys-at the restaurant. Generally, they get it....

(1 Votes)


The magic of tiramisu is the mouthfeel-its weight and density and coldness. We crave the texture as much as the flavor.

(1 Votes)

Spaghetti with Clams

This dish, is better over dried pasta than fresh. (We like very al dente linguine or spaghetti.) And though they're pretty, we prefer to ...

(1 Votes)

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