Fusilli Brava Ragazza Frankie Celenza, July 2021 Roughly translating to “good girl pasta” I’m playing with the safer ingredients that appear in a puttanesca. If you’ve seen the Puttanesca episode of “Frankie’s World” then you’ll understand why I named it this. If not, don’t worry, this is a no-knife pasta that comes together in the time it takes to boil and cook the pasta. Good for 2 healthy portions. Ingredients 1/2LB fusilli, penne or any short extruded pasta 3-4tbsp capers, rinsed 3 cloves ga
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Fusilli Brava Ragazza Frankie Celenza, July 2021 Roughly translating to “good girl pasta” I’m playing with the safer ingredients that appear in a puttanesca. If you’ve seen the
Frankie Celenza. . Fusilli Brava Ragazza Frankie Celenza, July 2021 Roughly translating to “good girl pasta” I’m playing with the safer ingredients that appear in a puttanesca. If you’ve seen the Puttanesca episode of “Frankie’s World” then you’ll understand why I named it this. If not, don’t worry, this is a no-knife pasta ...
22.3K viewsAug 3, 2021
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Hungry for options? Frankie Celenza shows how Wonder delivers delicious variety from all your fave spots in a single order. 🙌 And now, Wonder members enjoy it all with no fees! | Tastemade
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Hungry for options? Frankie Celenza shows how Wonder delivers delicious variety from all your fave spots in a single order. 🙌 And now, Wonder members enjoy it all with no fees! | Tastemade
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#knifetechnique the “guillotine” please enjoy and share!! #guillotine
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The easiest, best pasta right now. | Frankie Celenza
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If onions, make you cry, practice chopping with Napa cabbage instead | Frankie Celenza
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I can’t believe I saw snow yesterday! Chicken parm outside baby! Nothin’ better than an italia American classic. | Frankie Celenza
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Did you know that one of Venice's classic regional dishes is anchovy and onion sauce? They simply call it "salsa" Bigoli are fat spaghetti, like bucatini sans the hole running through the center. Any larger format twirly pasta will do. Good anchovies make this dish sing as opposed to stinking. recipe in my substack follow link in the bio! #pastatime | Frankie Celenza
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O.G. ORECCHIETTE, with rabe, alice, e pangrattato. Recipe 88 of 100 on my no particular order recipe countdown. I bet you’ve had the version with cheese and sausage - that’s the fine work of the Italian Americans that swapped out certain ingredients in order to “elevate” the dish. It’s not better. Just different - here’s the mother to that dish. | Frankie Celenza
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A nice twist on the classic spaghetti limone (IMO popularized by @frankprisinzano ) follow @frankiecooks for more recipe videos, hit up the link in my bio for written recipes. peace. | Frankie Celenza
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New Orleans, you were fantastic thank you for the incredible food and hospitality you showed our whole @tastemade team! We can’t wait to show you what we made. Here’s a little BTS. @serignembaye_ @parkwaypoorboys @dakarnola @saintjohnnola @commanderspalace @megbickford @emcthecook | Frankie Celenza
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11 days of cookbook photography! So fun! 100 recipes cooked, photographed, admired, and eaten. All authors I spoke to said this is the most fun part of creating a cookbook, I can confirm it’s true! (Especially if you have an A team as I did). Special thanks to Rory @epic8productions for rolling in and making this little momento! | Frankie Celenza
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Need knife skills? This one is called the "up & down". it's all about not recoiling too far with the knife and using the other hand as a guide. It feels weird for about 5 minutes, and then you have it for life. Follow my substack from more insights, recipes and tips on cooking (and occationally life) link in bio | Frankie Celenza
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Miami! Tonight! On “worth the hype” tune into Tastemade at 7/6c and check out the great dishes with @sanguichdemiami @mscheezious @phucyea @cafelatrovamiami | Frankie Celenza
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San Francisco, long famous for being both cutting edge and beautiful, has a food scene that mimics the city’s MO. From Japanese-Italian fusion, to the humble hamburger, fish tacos, to a fresh take on the Brazilian steakhouse. Each expression of evolving tastes and cultures is a personification of what SF stands for! Worth the Hype is now streaming on @tastemade - and easy to watch anywhere you stream TV for free. @pepsilocaleats #ad #pepsipartner | Frankie Celenza
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STEAK & POTAOTES Recipe #89 on my 100 recipe countdown. I’m not here to preach, but I’ve really been feeling that when I eat meat, it shouldn’t be of the commodity varietal. In fact, a fantastic product is all you need - that’s why I dress my black and blue steak with extra virgin olive oil, lemon juice, and flakey salt. just putting this out there. | Frankie Celenza
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