Phil Franco

Chef #58382

Bucks County, PA

Joined: Oct 22, 2002

188 Public Recipes by Phil Franco

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Pasta (Bucatini) Con Le Sarde (Sardines)

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1 Reviews | By Phil Franco

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This is a simple, but classic, Sicilian pasta that has Arabic overtones. The sauce is made with fennel, raisins, sardines and pine nuts. It is usually spooned over a broad or tubular pasta and then topped with a generous sprinkling of toasted breadcrumbs. While I have chosen a simple toss and top application, some cooks prefer to create multiple layers using these ingredients. The breadcrumbs in the dish are used in place of cheese and at one time they actually served that function for the poor. They also have a symbolic importance for those who observe St. Joseph's Day. As you know, Joseph was a carpenter and the breadcrumbs that crown this dish are used because they resemble the sawdust that would be found on the floor of a carpenter's workshop. Pasta con sarde is also known as St. Joseph's pasta, and in those communities where his feast day is still celebrated, you'll find this pasta on family tables, as well as on symbolic altars set up to feed the poor.

Recipe #497509

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Butter and Fresh Sage Sauce

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Be the first to review! | By Phil Franco

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An easy quick dish as long as you have some sage leaves. Serve with your favorite pasta. Add 1 cup of the hot water, from the pasta-cooking pot to the ingredients

Recipe #494879

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Franco’s Pasta Al Forno

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Be the first to review! | By Phil Franco

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The preferred pasta is rigatoni. Prepare the sauce in advance then refrigerate and before using skim the fat from the top. The cooking time includes the time in the refrigerator.

Recipe #494762

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Walnut Sauce for Pasta

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Be the first to review! | By Phil Franco

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I saw this on Ciao Italia. This recipe is featured on show 2110 – Classic Pasta of Liguria. Try with raviolis,

Recipe #480003

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Roasted Fennel and Carrots With Pecorino Cheese

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Be the first to review! | By Phil Franco

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Finocchi e Carote Al Forno con Formaggio Pecorino

Recipe #479185

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Penne With Onion, Red Bell Peppers and Tomatoes

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Be the first to review! | By Phil Franco

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Penne alla Peperonata

Recipe #473060

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Tiramisu Trifle

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Be the first to review! | By Phil Franco

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A substitute for Mascarpone cheese is equal parts of ricotta and cream cheese.

Recipe #470713

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Mostaccioli Cookies

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Be the first to review! | By Phil Franco

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Mostaccioli are typical Neapolitan cookies, also common through Southern Italy. The name of these cookies comes from the Latin mustacea, a cake made out of “must,” or unfermented grape juice. Cato, the anciant Roman philosopher, describes a cake made of combination of rye flour, cumin, cheese, anise, and eggs, wrapped in bay leaves. In the modern traditional recipe, there is not much left of the ancient Roman one, other than a similarity in the name. But mostaccioli have been traditionally very popular all throughout central and southern Italy for centuries. There are many different versions, some containing honey or chocolate, some harder or softer, but all very rich in spices. Mostaccioli can become very tough if they become dry, but the chocolate icing help keep them soft for a longer time.

Recipe #469858

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Honey Roasted Spiced Nuts Recipe

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Be the first to review! | By Phil Franco

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A great snack.

Recipe #469551

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Sausage and Beans in Tomato Sauce

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Be the first to review! | By Phil Franco

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Salsicce e Fagioli in Umido

Recipe #469123

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Chicken 'bonne Maman'

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Be the first to review! | By Phil Franco

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Just a little bit of bacon or other cured meat can season an entire dish, as these recipes from Matthew Ridgway demonstrate. "Bonne Maman," which means "grandmother" in French, seems like a fitting name for the first dish, which is the kind of homey, old-fashioned food you'd expect to eat at Grandma's house. There's a substantial amount of fat in this recipe, but you will still have a flavorful dish if you cut back on the oil for sautéeing the chicken and the butter for enriching the sauce. Just don't stint on the bacon!

Recipe #467928

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Fettuccine With Sausage, Sage, and Garlic

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