By Melissa Clark, Andrew Feinberg, Francine Stephens
A Brooklyn favourite with a countrywide following, Franny's is understood for its easy, seasonal Southern Italian dishes and remarkable pizza. Alice Waters says it most sensible in her foreword: "This e-book captures the thrashing middle of what makes Franny's so appealing: its simplicity, its skill to make the normal impressive, and--above all--its party of sincere daily cooking."
Franny's is full of recipes which are destined to develop into classics. Chef Andrew Feinberg performs with conventional Southern Italian delicacies and makes the dishes lighter and brighter. New favorites--including Roasted Romano Beans with Calabrese Olives, Clam Pizza, and Linguine with Meyer Lemon--sit part by means of part with excellent executions of undying Italican dishes like Marinated Artichokes, Baked Sausage and Polenta, and Bucatini alla Puttanesca. Feinberg breaks down his strategies for the house cook dinner, whereas supplying state-of-the-art nutrients combos, spinning the common components in unforeseen instructions. Teeming with impossible to resist full-color pictures, Franny's indicates how uncomplicated arrangements of caliber components can create nutrition that's even more than the sum of its elements.
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Extra info for Franny's: Simple Seasonal Italian
Andrew’s Note: Presalting the zucchini is very important. Letting the watery flesh of the vegetable absorb the salt for 30 minutes ensures a well-seasoned, flavorful result. And don’t skimp on the black pepper—this dish needs that aggressive bite. To make the batter: In a medium bowl, whisk together the cornstarch and flour, then whisk in the club soda. Pat the zucchini very dry with paper towels. In a deep fryer or heavy pot, heat at least 2 inches of oil to 375°F. Working in batches, dip several zucchini sticks at a time into the batter, lower carefully into the oil, and fry until light golden, about 3 minutes.
And, like pizza dough, the batter is a great blank canvas for all matter of ingredients, a vehicle for whatever seasonal ingredient is perfect at the market right now. Zeppole are also forgiving—as long as you have the oil temperature right, they’re almost impossible to screw up. And, while they’re at their best steaming hot from the fryer, they are still appealing after they’ve cooled down a bit, which makes them adaptable enough to serve at home for a large party (though chances are they’ll be devoured the second you bring them out).
Stir in the remaining 1⁄4 cup olive oil and tear in the basil leaves. Season with pepper and with more salt if necessary. If the cherry tomatoes are very sweet, add a few drops of lemon juice to balance the flavors. Spoon the zucchini mixture over the toasts and serve. indd 28 1/30/13 9:16 AM Whipped Eggplant and Anchovy This is one of our favorite crostini to make when we can find good Japanese eggplant. Andrew grills the eggplants whole on the barbecue, much as for baba ghanoush, until they collapse.
Franny's: Simple Seasonal Italian by Melissa Clark, Andrew Feinberg, Francine Stephens