The Frankies Spuntino Kitchen Companion & Cooking Manual by Frank Falcinelli and Frank Castronovo and Peter Meehan

  • Tomato sauce

    from The Frankies Spuntino Kitchen Companion & Cooking Manual The Frankies Spuntino Kitchen Companion & Cooking Manual by Frank Falcinelli and Frank Castronovo and Peter Meehan

    • Categories: Sauces, general; Cooking ahead; Italian; Vegan; Vegetarian
    • Ingredients: olive oil; garlic; canned tomatoes; dried red pepper flakes
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Notes about this book

  • Julia on June 06, 2011

    Two Frankie's with an enchanting story to read. Try the meatballs on pg. 126, great change of pace. Wonderful place to drop in if you're in NY/Brooklyn.

Notes about Recipes in this book

  • Romaine hearts with Caesar salad dressing

    • TrishaCP on March 27, 2016

      I never make Caesar salad at home because I never want to mess around with raw eggs. This recipe produces a delicious Caesar dressing using mayo instead.

  • Tomato, avocado and red onion salad

    • lhudson on August 17, 2015

      A very basic recipe but it all went together beautifully. The family liked combination. A great summer time salad.

  • Ricotta cavatelli

    • billreiland on February 24, 2015

      http://www.tastespotting.com/features/cavatelli-sausage-browned-sage-butter-recipe-frankies-spuntino-cookbook

  • Orecchiette with pistachios

    • TrishaCP on December 01, 2014

      Delicious quick pasta dish. It was too rich for me just served with the pasta, so I added fresh tomato, which provided a nice hit of acid that cut through the rich ingredients perfectly.

  • Meatballs (the Spuntino way)

    • wcassity on January 04, 2014

      One of our favorite go-to meatball recipes

    • Westy2 on January 14, 2014

      could not agree more. excellent. rave reviews.

    • TrishaCP on November 16, 2014

      This has been on my list to try for ages, and it is a truly great meatball recipe. It strikes a good balance between sweet and savory. I used my own tomato sauce and salted to taste, but otherwise followed the recipe exactly. Will definitely be making this one again.

    • lhudson on August 17, 2015

      Great meatballs!!! I agree with all the other notes about this recipe.

    • Breadcrumbs on September 29, 2015

      p. 126 – I’ve been keen to make these since this book first came out and finally got around to it yesterday. I make a veal mb with raisins and pine nuts but I serve those with a light broth-type sauce as an antipasti. I wasn’t sure how we’d like raisins paired w a marinara sauce. I needn’t have worried as the raisins weren’t a predominant flavour and they served to enhance the sweet flavours of the marinara. Since there are only ¼ c of raisins to 2lbs of meat I think I’d give them a rough chop next time to ensure they’re evenly distributed. We really enjoyed these. Photo here: http://www.chowhound.com/post/cooking-fall-2015-show-meals-1025190?commentId=9734257#9734257

  • Roast center-cut pork chops

    • bgood on January 24, 2011

      May be even better the next day warmed in butter

  • Hazelnut panna cotta

    • lhudson on August 14, 2015

      This was so easy and so good. I would for sure make it again. Would be great served with a cookie on the side.

  • Olive oil cake

    • wcassity on March 16, 2020

      Nice - classic, easy, not too sweet, not strong tasting.

    • heather_77f9qi on February 28, 2026

      I cooked in 10in loaf Was pan and ended up having to cook it an extra 30-40 min because middle was underdone. Good flavor and ended up coming out okay. Next time would use round or Bundt pan

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Reviews about this book

  • ISBN 10 1579654150
  • ISBN 13 9781579654153
  • Linked ISBNs
  • Published May 28 2010
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Artisan

Publishers Text

From Brooklyn's sizzling restaurant scene, the hottest cookbook of the season...

From urban singles to families with kids, local residents to the Hollywood set, everyone flocks to Frankies Spuntino--a tin-ceilinged, brick-walled restaurant in Brooklyn's Carroll Gardens--for food that is "completely satisfying" (wrote Frank Bruni in The New York Times). The two Franks, both veterans of gourmet kitchens, created a menu filled with new classics: Italian American comfort food re-imagined with great ingredients and greenmarket sides. This witty cookbook, with its gilded edges and embossed cover, may look old-fashioned, but the recipes are just we want to eat now. The entire Frankies menu is adapted here for the home cook--from small bites including Cremini Mushroom and Truffle Oil Crostini, to such salads as Escarole with Sliced Onion and Walnuts, to hearty main dishes including homemade Cavatelli with Hot Sausage and Browned Butter. With shortcuts and insider tricks gleaned from years in gourmet kitchens, easy tutorials on making fresh pasta or tying braciola, and an amusing discourse on Brooklyn-style Sunday "sauce" (ragu), The Frankies Spuntino Kitchen Companion and Kitchen Manual will seduce both experienced home cooks and a younger audience that is newer to the kitchen.



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