GrandmaCarmella
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The fall is here full on with pumkin "cappucino" soup (gorgeous cap o milk foam and cinnamon nutmeg dust) and Swiss chard raviolis
9:51 AM Oct 18th
from Tweetie
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We got CRAZY BEAUTIFUL FRESH PORCINIS AND CHANTERELLE MUSHROOM TODAY at Frank restaurant with pappardelle!
9:45 AM Oct 18th
from Tweetie
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Just finished my famous Swiss chard raviolis at it's on special!!!
4:22 PM Oct 9th
from Tweetie
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Speaking of "spaghetti and meatballs" we make THE BEST. Every wed at Frank!! @
4:11 PM Sep 21st
from Tweetie
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More heirlooms today at Frank! Yum yum REAL TOMATOES are what Italian food is all about!
11:31 AM Sep 21st
from Tweetie
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@ very good choice!
8:28 AM Sep 21st
from Tweetie
in reply to chinoisfemme
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We are also doing a couple new pastas this week. Bucatini Pantesca and Rigatoni Black Kale Alfredo
5:08 PM Sep 20th
from Tweetie
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Coarse salt on tomatoes also adds a nice crunch and SEPARATES the salt from the sweetness of the tomato. Its just Night and day
5:06 PM Sep 20th
from Tweetie
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NEVER use fine salt on toms. Fine salt will dissolve on tom & rob it of sweetness &liquid within a few moments. Coarse salt works wonders
5:05 PM Sep 20th
from Tweetie
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Cut the heirlooms w/ a very sharp knife so u don't bruise them & lose the juice on cutting board. Cut them THICK so they burst in ur mouth!
5:02 PM Sep 20th
from Tweetie
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If u got a lil Mozz Di Bufala it's a great combo. Or even a fresh local Mozz or if ur really smart come by frank&have it w/our buratta!
5:01 PM Sep 20th
from Tweetie
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The heirlooms at the Union Sq greenmarket R amazing. Best way to appreciate them is w/coarse salt, EVOO and a lil cracked pepper.
4:58 PM Sep 20th
from Tweetie
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@ sorry wasn't feeling well last few days.. We are running a corn soup that is out of this world. My grandson makes amazing soup
4:57 PM Sep 20th
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in reply to chinoisfemme
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Sounds easy rite?? It is. Its just a pasta dough "purse" &any shape that can hold filling is valid.There R 1000's of ravioli shapes in Italy
12:00 PM Sep 7th
from Tweetie
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Boil water drop ur ravs in wait for them to float to top, let them cook 1 minute at top and serve with butter and cheese or tomato sauce
11:58 AM Sep 7th
from Tweetie
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Seal the edges together with ur fingers and put on a well floured sheetpan. Be sure to leave space between the ravs and flour them nicely
11:57 AM Sep 7th
from Tweetie
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Cut out either squares or circles fill with desired filling, egg wash the ends of dough and fold over or put another same size square on top
11:56 AM Sep 7th
from Tweetie
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...and continue to knead the dough till smooth. Let rest 1-2hrs covered in frig. Pull out and roll out as thinly as possible.
11:55 AM Sep 7th
from Tweetie
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Keep doing this until the egg mixture in center becomes nice & thick then knead in just enough to form an elastic dough sprinkle a lil H2O
11:53 AM Sep 7th
from Tweetie
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Pour flour out onto a board, make well in center, add whole eggs in center, whisk eggs with fork slowly incorporating the flour from edges
11:52 AM Sep 7th
from Tweetie
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- Name Carmella Panella
- Location Corona, Queens NYC
- Web http://www.frankr...
- Bio I am an old woman and I'm gonna teach you how to cook
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