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Franny's: Simple Seasonal Italian by Andrew Feinberg and Francine Stephens and Melissa Clark (co-author)

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Notes about this book

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Notes about Recipes in this book

  • Zucchini, cherry tomato, and Pantaleo

    • julesamomof2 on July 09, 2017

      Tested this out as a contender for upcoming dinner party. I chose it because I had all the ingredients already on hand. It was quite delicious, and tasted exactly as you would expect: if you like zucchini and cherry tomatoes, then you will like this. I used just enough olive oil to coat the bottom of the pan before adding the zucchini and I did not add any extra to the finished dish as called for. I think using the entire amount would have made the dish too oily.

  • Zucchini soup with Parmigiano-Reggiano and basil

    • Emily Hope on June 26, 2013

      A nice level of depth and (subtle) flavor for a vegetarian soup. Reminded me a bit of soups from Outerlands in SF. I think the garnish (parmesan, basil, oil) is key and wouldn't omit, unless you wanted it to be vegan. I also needed to add some extra salt and a couple of teaspoons of lemon juice to bring up the flavor. This did required a fair bit of work for a simple soup--caramelizing the zucchini in two batches, sautéing the aromatics separately, and simmering them together. Even using the pressure cooker (5 min on high and a quick release), I'd say it took about an hour from start to finish the first time out. It also uses a LOT of olive oil (I cut back somewhat). Not everyone was a fan: C said, "You can gussy it up all you want, it's still zucchini soup." Served with roasted tomatoes with anchovy breadcrumbs (Nigel Slater) and a Brickmaiden sesame loaf.

  • Chickpea and kale soup

    • Emily Hope on October 08, 2013

      Another nice soup from this book--excellent flavor and fairly easy to make (though it does require three separate steps plus a trip to the blender). I only had one bunch of kale so cut the dry chickpeas by a half-cup and cut the water to 2 quarts (cooked in the pressure cooker for 20 minutes with a natural release); this worked but the soup was a bit thin--I'd cut the water a bit more for the p.c., even for the full amount of chickpeas and kale. I also cut back the olive oil quite a bit. I like that the kale and some of the chickpeas are pureed while others are left whole--it had a nice texture and was a beautiful green color. I might try a little fresh marjoram in the sachet next time. There was a slightly bitter note--not sure if it was the kale or the olive oil. C prefers this to the zucchini soup from the same book; I'd give that soup a slight edge over this one.

    • Lepa on July 28, 2018

      "Lousy" and "thumbs down" is the feedback I got on this soup. I have to agree. Considering how fussy it was to prepare- not to mention the 1.5 cups of olive oil in it(!) it was shockingly lacking in flavor. The texture was also off. I might throw the pot away instead of subjecting anyone to leftovers. . . it was that bad.

  • Marinated zucchini with mint, garlic, and chili

    • lesliec on August 05, 2016

      Flavors were good but I found this dish to be too oily for my taste.

  • Spaghetti with herbs and ricotta

    • rglo820 on May 12, 2017

      Didn't love this recipe. Despite the large quantity of herbs (~1 cup total), the flavor was not overly herbaceous. Also, this instruction to add water to a pan full of hot oil immediately after removing it from the heat resulted in a splattery mess. I might willing to give it a try again with handmade ricotta and more herbs.

  • Penne with broccoli

    • julesamomof2 on July 29, 2017

      Boring. I cut down on the oil but still too oily for us. Won't make this one again.

  • Fusilli with black kale pesto

    • wcassity on December 23, 2017

      Very tasty - elevates all the ingredients. Added 1/2 pound Italian sausage. Used one pot. Good for winter.

  • Clam, chili, and parsley pizza

    • Emily Hope on July 18, 2013

      It's been quite a while since I've had a Franny's clam pizza, but this just about lives up to my memory, and is far and away the best clam pie I've ever made at home. The key, it turns out, is heavy cream, reduced down to a glaze with the clam juices and painted on the pizza. The only red flag for me was that the recipe has you add heavy cream to the pan without straining the juices to remove grit--my clams were exceptionally clean and so it wasn't a problem, but by the time the glaze reduces there's no way to strain out the grit, so I'd do it before adding cream if you think your clams might be gritty. I also though their technique of turning on the broiler halfway through the cooking process was inspired--I did get some nice char on the top crust (thought I think I need to give up my parchment-paper crust underneath and just flour the peel to get good color underneath). Worth the time and the calories.

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Reviews about this book

  • Oprah.com

    ...tons of ideas for everyday cooking with fresh ingredients—and reminds us that just a few items (lemon, capers, pecorino) can make an ordinary dish amazing.

    Full review
  • Serious Eats

    Unlike many aspirational restaurant cookbooks, Franny's is generous, practical, and fun. They've tailored recipes to work in small home kitchens and provide suggestions for tweaking techniques...

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1579655432
  • ISBN 13 9781579655433
  • Published Jun 04 2013
  • Format eBook
  • Page Count 250
  • Language English
  • Countries United States
  • Publisher Artisan Publishers
  • Imprint Artisan Publishers

Publishers Text

A Brooklyn favorite with a national following, Franny's is known for its simple, seasonal Southern Italian dishes and exceptional pizza. Alice Waters says it best in her foreword: "This book captures the beating heart of what makes Franny's so beautiful: its simplicity, its ability to make the ordinary surprising, and--above all--its celebration of honest everyday cooking."

Franny's is filled with recipes that are destined to become classics. Chef Andrew Feinberg plays with traditional Southern Italian cuisine and makes the dishes lighter and brighter. New favorites--including Roasted Romano Beans with Calabrese Olives, Clam Pizza, and Linguine with Meyer Lemon--sit side by side with perfect executions of timeless Italican dishes like Marinated Artichokes, Baked Sausage and Polenta, and Bucatini alla Puttanesca. Feinberg breaks down his techniques for the home cook, while offering cutting-edge food combinations, spinning the typical ingredients in unexpected directions. Teeming with irresistible full-color photographs, Franny's shows how simple preparations of quality ingredients can create food that is much more than the sum of its parts.

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