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 unparalleled pizza. Alice Waters says it top in her foreword: "This publication captures the thrashing center of what makes Franny's so attractive: its simplicity, its skill to make the normal dazzling, and--above all--its party of sincere daily cooking."

Franny's is stuffed with recipes which are destined to turn 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 aspect by way of facet with excellent executions of undying Italican dishes like Marinated Artichokes, Baked Sausage and Polenta, and Bucatini alla Puttanesca. Feinberg breaks down his suggestions for the house prepare dinner, whereas providing state-of-the-art nutrition combos, spinning the common elements in unforeseen instructions. Teeming with impossible to resist full-color pictures, Franny's exhibits how basic arrangements of caliber elements can create foodstuff that's even more than the sum of its elements.

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Transfer the eggplants to the unheated part of the grill and cook, covered, turning occasionally, until the skin is lightly charred and the flesh is soft, 10 to 15 minutes. ) Cool completely. Thinly slice 4 of the garlic cloves. In a small skillet, heat 2 tablespoons of the olive oil over medium heat. Add the sliced garlic and cook until fragrant and tender, about 2 minutes. Remove from the heat. Rub the toasted side of the bread with the remaining garlic clove. Spread the eggplant puree over the toasts.

It was heaven. Has your relationship to pizza changed since you started working at Franny’s? Entirely. There’s only one non-Franny’s pizza I will eat: Pino’s on Seventh Avenue in Park Slope has a great eggplant pie with tons of raw garlic and a really thin, crispy crust. Favorite secret midshift snack? Other than gelato, there’s a snack we make in the kitchen once in a while that we jokingly call saucisson en croûte. We take a pork sausage, wrap it in pizza dough, and deep-fry it, then eat it with the pickled hot peppers.

They are always sold with the green tops still attached, and you can use the tops as well as the bulbs. If you can’t find spring onions, scallions are a better substitute than regular onions in this recipe, because you need the green tops. But scallions contain less sugar than spring onions. When you roast spring onions, they get really caramelized, and that sweetness comes through in the frittata. indd 21 1/21/13 3:25 AM Fava Beans and Pecorino This is our take on the classic Ligurian salsa maro, which is made of crushed fava beans, mint, Pecorino, a little bit of garlic, and a squeeze of lemon to brighten the whole thing up.

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