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When eating at Frank Falcinelli and Frank Castronovo's Frankies Spuntino, not ordering the meatballs is really a crime. They're perfectly textured, and flavorful with raisins and pine nuts.
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The best tomato sauce from fresh tomatoes is actually three different sauces in one, blended to make a perfect, harmonious whole.
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When working on this marinara recipe, I realized I had probably never made marinara the same way twice. I've done versions that are no more than tomatoes, garlic, and onion; others have me scouring the cupboards for every ingredient I can possibly find to throw in and see what cooks up. The tomatoes stay dominant in this one but other flavors—small amounts of carrot, celery, as well as the ubiquitous onion and garlic—add nice undertones.
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The pressure cooker gives you a red sauce with all-day flavor on a weeknight schedule.
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This roasted tomato meat sauce recipe is perfect for showing off sweet late summer tomatoes. Roasting them really takes their flavor to the next level!
Tomato Sauce with Butter and Onion
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My quest for the perfect tomato sauce has been a long and arduous one, involving countless cans of tomatoes, garlic cloves, and liters upon liters of olive oil. It's a question of finding the perfect balance of sweetness and acidity using a very limited amount of ingredients. But after trying this one from The Frankies Spuntino Kitchen Companion & Cooking Manual by Frank Falcinelli and Frank Castronovo, I think I've finally found my go-to sauce.
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Zucchini Parmesan
Zucchini Parmesan, layered with tomato sauce and a mixture of cheeses, is as company-worthy as it is stay-in-your-pjs fare.
what an ITALIAN eats ON A DIET No Carb Italian Feast
Caprese Arugula Salad, Broccolini in garlic & oil, and hot Italian sausage cooked in weekday sauce. All the flavors of Italy with no carbs.
/mozzarella-in-carrozza
Mozzarella in Carrozza, the grilled cheese only Italians eat
Pasta al Forno with Roasted Vegetables
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Pizza toppings
Recipes for pizza toppings, from all time favourites like Pepperoni and Supreme, to Italian classics like Quattro Formaggio and Margerita!
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Need a break from spaghetti? Try these epic spinach and ricotta stuffed pasta shells.
Mastering Pasta: Eggplant and Parmesan Rotolo
Although I've never eaten in his restaurants, I became a fan of Marc Vetri after reviewing his second cookbook, Rustic Italian Food, a couple years ago. I have featured his recipes for Mortadella Tortelli with
Zucchini Stacks in the Style of Eggplant Parmesan
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