This recipe for Beef Sauerbraten with Red Cabbage and Pretzel Dumplings is a mix of old world and new—fairly standard brisket in a sour and aromatic marinade, slow-roasted and served with melting sweet and sour red cabbage. The Franks' modern take comes in with the pretzel dumplings. Day-old soft pretzels are mixed into a rich egg dough, rolled into logs, poached, and finally pan-fried into something that I can only compare to a crisp pretzel bread pudding. When the super tender brisket, sweet cabbage, and carb-tacular dumplings come together they make for a knockout of a cold weather plate.
'Frank Falcinelli' on Serious Eats
When eating at Frank Falcinelli and Frank Castronovo's Frankies Spuntino, not ordering the meatballs is really a crime. They are by far the best meatballs I've ever had in a restaurant, and possibly my life. Perfectly textured, not at all dense but not falling-apart crumbly, with just the right amount of egg, bread crumbs, garlic, and cheese throughout. But what really makes these meatballs special is the addition of raisins and pine nuts.
Linguine with Fava Beans, Garlic, Tomato, and Bread Crumbs from The Frankies Spuntino Kitchen Companion & Cooking Manual by Frank Falcinelli and Frank Castronovo is less of a recipe and more of a template for incorporating spring and summer vegetables into a quick and very satisfying pasta. Fresh pasta is great in pretty much any preparation and when you match it with a perfect tomato sauce studded with freshly shelled beans it's pretty hard to beat.
The following recipe is from the June 15 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Caesar Salad is one of those basic recipes that has always eluded me when it comes...
For as long as I've been eating at Frankies Spuntino, I've been trying to figure out what makes their Sweet Potato Ravioli in Cheese Broth so incredible. It's the one dish I order without fail, and I've been trying to uncover what sets these ravioli apart, aside from the fact that they use wonton wrappers instead of a more traditional (and labor intensive) pasta dough. It was the first recipe I looked up when getting my hands on a copy of The Frankies Spuntino Kitchen Companion & Cooking Manual by Frank Falcinelli and Frank Castronovo. There it was in the ingredients list—the secret was the Chinese five-spice powder.
These Cannellini, Caper, Lemon, and Anchovy Crostini from The Frankies Spuntino Kitchen Companion & Cooking Manual by Frank Falcinelli and Frank Castronovo take otherwise none-too-thrilling white beans and turn them into something else. By mixing them with a bright Parsley Pesto and a sharp and tangy mix of anchovies, capers, and garlic, the beans take on a mixture of flavors that makes them into an palate-awakening first course.
My quest for the perfect tomato sauce has been a long and arduous one, involving countless cans of tomatoes, garlic cloves, and liters upon liters of olive oil. It's a question of finding the perfect balance of sweetness and acidity using a very limited amount of ingredients. But after trying this one from The Frankies Spuntino Kitchen Companion & Cooking Manual by Frank Falcinelli and Frank Castronovo, I think I've finally found my go-to sauce.