Recipes

FRANKIES 457 RAGÙ

Easy

In America, wild boar might not be the most common choice for a
meat sauce, but over in Tuscany, they’ve been hip to the amazing things it does
for a ragù for centuries. Marinade it well in a deep red wine and warming
spices for a day, cook it into a sauce, and enjoy with Frankies 457
Pappardelle.

If you’re wondering about the butternut squash at the end: it
only adds to the luxurious and comforting mouthfeel.

Ingredients

Frankies 457 Foods Olive Oil
5 garlic gloves, finely chopped
1 pound wild boar shoulder or leg, cut into 1- to 2-inch pieces7 tablespoons unsalted butter
1/2 pound pork butt, cut into 1- to 2-inch piecesFreshly ground white pepper
3 cups red wine (we like any of the Italian big boys)1 cup grated Pecorino Romano
2 teaspoons clove, toasted and ground
2 teaspoons juniper berries, toasted and ground
2 teaspoons cinnamon, toasted and ground
2 teaspoons star anise, toasted and ground
2 teaspoons allspice, toasted and ground

1

Rub the seasoning on the cuts of meat, pour in enough red wine to cover, and marinate for 24 hours.
2

Remove the meat from the marinade, pat dry lightly, and season with Kosher salt. Sear and brown well on all sides in olive oil.
3

Sweat the garlic in oil over medium/medium-low heat, add the chopped vegetables, and cook until completely dry.
4

Add the meats and wine and bring to a simmer. Cover the pot and simmer for 2 hours.
5

Add butternut squash and continue to simmer covered until soft, about 40 minutes.
6

Stir in cocoa powder and remove from the heat.
7

Serve with Frankies 457 Pappardelle.

RED WINE PRUNES WITH MASCARPONE

Easy

This dish was inspired by a dessert of stewed dates made by a chef name Mark Ladner and filtered through the lens of Frank F’s formative years in the southwest of France, where prunes are king. The result combines the heady aroma of cinnamon and hot wine; the sweet, meaty plumpness of braised prunes; and the clean, rich density of mascarpone.

Ingredients

1 pound (2 generous cups) pitted prunes
1 1/4 cups sugar
1 cinnamon stick
2 1/2 cups red wine
Two 8-ounce containers of mascarpone cheese
Frankies 457 Extra Virgin Olive, for drizzling

1

Combine the prunes, sugar, cinnamon, and wine in a small pot and bring to a boil over medium-high heat. Reduce the heat to medium low, so the liquid simmers very gently, and stew for 45 minutes, until the wine is syrupy and redolent of cinnamon. Remove the pot from the heat and discard the cinnamon stick. Let the prunes stand for at least 15 minutes before serving. This allows them to cool slightly and absorb as much of the wine syrup as possible.
2

The prunes can be prepared ahead of time. Once cooled, they will keep in their cooking liquid, in a covered container in the refrigerator, for up to a week. Gently rewarm them over low heat before serving.
3

Spread a mound of mascarpone—2 1/2 to 3 tablespoons’ worth—into a circular smear on a serving plate. Nestle 6 prunes in the center of each portion of mascarpone, then drizzle the prunes with a spoonful of the syrup and serve.

The Olio Martini (Dry or Dirty)

Easy

The secret to the perfect martini, dry or dirty? Drops of Frankies 457 Extra Virgin Olive Oil, Frankies 457 Jarred Castelvetrano olives for garnish, and (if dirty is your poison) a bit of Frankies jarred olive brine to finish. Impossibly smooth, pleasantly earthy, highly drinkable...

Ingredients

2 Ounces of gin or vodka.
1 Ounce of vermouth.
Ice.
1 - 2 Frankies olive.
Frankies olive oil to your liking.

1

Stir 2 ounces of gin or vodka and 1 ounce of vermouth well, over ice, until properly cold.
2

Strain and pour into a coupe and add drops of Frankies olive oil to your liking.
3

Garnish with a Frankies olive or two (and add a small amount of brine if you’re going the dirty route).
4

Note: you can adjust the ratios to your liking. The only thing that matters is keeping everything as chilled as possible.

Spaghetti dish with lemon and parsley on a decorative plate

Frankies 457 Linguine with Garlic & Frankies Olive Oil

Easy

This pasta is fast, nourishing, light, bright, and easily made when you have very little on hand—just some Frankies 457 Linguine, Frankies 457 Olive Oil, and other essentials you likely always keep within reach. Perfect for summer. You spend longer getting the water to boil than cooking. Also: it’s absolutely delicious.

You probably want to bring the bottle of olive oil to the table with you in case anybody wants some extra.

Ingredients

1 cup Frankies 457 Olive Oil
4 cloves garlic, smashed and chopped
1 cup vegetable stock or water
1/4 cup chopped flat-leaf parsley
1 pound Frankies 457 Linguine
1/2 cup grated Pecorino Romano

1

Put a large pot of water to boil and salt it well.
2

Meanwhile, choose a big, wide pan. A sauté pan is ideal—something with high sides to hold all the pasta when you add it to the sauce. Pour half the oil into the pan, put the pan on the burner, and turn the heat to medium-high. After a minute or so, add the garlic. Cook the garlic, shaking the pan or stirring intermittently, until it’s taking on a little bit of golden color and is noticeably fragrant—2 to 3 minutes.
3

When the garlic is there, add the broth, parsley, and the remaining olive oil to the pan and stir or swirl until the sauce starts to emulsify. Time the cooking of the pasta so it’s ready a minute or so after the garlic; then add it to the pan, not taking too much care to drain it. Toss it thoroughly in the pan until it’s glossy with sauce. Portion the pasta among serving bowls, finish each with a couple of tablespoons of Pecorino Romano, and serve immediately.

FRANKIES 457 CAVATELLI WITH BROWNED SAGE BUTTER

Moderate

This is by far our most popular dish. It's renowned as a hangover curative among our friends and the 10-to-1 favorite for what a guy will order on a first date. (His date will almost always order the Sweet Potato Ravioli in Cheese Broth. It just works that way.)

Two small but important notes on this otherwise very easy recipe: cutting the sausage into coins is advantageous because sliced sausage has more surface area to brown, and browned sausage is better. Also, the sauce is browned butter. It's a stage of doneness, something we were taught in cooking school: beurre noisette. It should be visibly browned, with a hazelnut-like aroma. Don't skimp on the browning.

Ingredients

1 pound hot sausage
7 tablespoons unsalted butter
8-10 sage leaves
Freshly ground white pepper
1 pound Frankies 457 Cavatelli
1 cup grated Pecorino Romano
1/2 cup flat-leaf parsley leaves, coarsely chopped

1

Put a large pot of water on to boil and salt it well.
2

Using a wide sauté pan, add 1 tablespoon of the butter to the pan and turn the heat to medium-high. After a minute, add the sausage coins in an even layer and let them cook, untouched, unstirred, unfussed with, until they're deeply browned on the first side. Flip and brown them on the B side. When the sausage is browned, remove it from the pan and return the pan to the burner.
3

Keep the heat at medium-high and add the sage, the remaining 6 tablespoons of butter, and a few twists of white pepper. Stir the butter and scrape at the browned bits on the bottom of the pan with a wooden spoon. That's when you should drop the cavatelli into the boiling water. After a minute or two, the butter should stop foaming and start to take on color. Continue to cook the butter until it's deeply browned and fragrant, about 5 minutes more.
4

Do not drain the cavatelli too thoroughly. The water clinging to the pasta will give the sauce body. Add it to the butter sauce along with the sausage and stir.
5

Add the cheese, stir again, and portion the cavatelli among serving plates. Scatter each with a couple of pinches of parsley. Serve immediately.

Brussels & Ricotta Salata

Moderate

There’s a decent chance you have some Brussels within reach, especially if it’s fall or winter. Here’s what you should do with them, which nobody will expect—a Frankies classic, the raw and shaved Brussels Sprouts salad with ricotta salata. This unexpected spin on the ingredient couldn’t be easier to pull off.

Watch the video here. Order the oil on our site. And follow the recipe below.

Ingredients

2 pints Brussels sprouts.
1/2 cup plus 1 tablespoon Frankies 457 Extra-Virgin Olive Oil.
1/2 cup freshly squeezed lemon juice.
1/2 teaspoon fine sea salt.
1/4 teaspoon freshly ground white pepper.
1 cup cubes of ricotta salata Black pepper

1

Discard any dark or limp leaves from the Brussels sprouts and trim off their bottoms. Cut the sprouts in half through the core and then slice them crosswise, taking time to slice them as thin as possible. Use a sharp knife, folks.
2

Transfer the sprouts to a mixing bowl. You can shave them up to a couple of hours in advance and keep them covered in the fridge until ready to serve.
3

Whisk together the olive oil, lemon juice, salt, and white pepper in a large, wide mixing bowl.
4

Add the shredded sprouts to the bowl by the handful, tossing all the while. Once you’ve dressed the sprouts, portion them out into salad bowls, top each salad with 1/4 cup of the cheese, and serve. Offer black pepper from the grinder at the table.

Plate of fresh romaine lettuce leaves topped with grated Parmesan cheese, served on a white oval dish

ROMAINE HEARTS WITH CAESAR SALAD DRESSING

Easy

Traditional Caesars, made with raw eggs and croutons, can be awesome. But a traditional Caesar is a labor of love that needs to be undertaken by a person who knows what they're doing. This recipe is a foolproof way to put a delicious salad on the table--and to take the raw eggs out of the equation forsafety's sake.

Also note that the recipe calls for Hellmann's mayonnaise. Sometimes there's no substitute. The deli where Falcinelli worked as a teenaged were through hundreds of gallons every week, and when he was in his thirties, working with chef Nobu Matsuhisa, he learned that Nobu also used Hellmann's for his signature dishes. like fried rock shrimp and lobster with mayo.

Ingredients

3 hearts of romaine (pull away the floppiest, greenest outer leaves)
1/3 grated Pecorino Romano, plus additional cheese for serving
1/2 Hellmann's mayonnaise
1/4 cup water
1 1/2 teaspoons red wine vinegar
1 garlic clove
2 anchovy fillets
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco
8 turns freshly ground white pepper
Fine sea salt, if needed
Freshly ground black pepper
Frankies 457 Olive Oil, for generous drizzling

1

Trim the root ends from the romaine, separates the leaves, and wash and dry them. Put the lettuce in the fridge to chill while you prepare the dressing.
2

Combine 1/4 cup of the Pecorino with the remaining ingredients (except the black pepper) in a blender and puree until the dressing is smooth. (If you don’t have a blender, mince the garlic and anchovy, and whisk together with the rest of the dressing ingredients.) Taste and add salt if necessary; the cheese, Hellmann’s, Worcestershire, and anchovies are all salty, so you probably won’t need any additional salt. Loosen the dressing with water as needed starting with the prescribed 1/4 cup.
3

Toss the chilled lettuce with the dressing in a large bowl. Transfer to serving plates or a serving platter and finish with a generous crowning of the remaining grated cheese and a few turns of black pepper. Serve at once.

FRANKIES 457 RAGÙ

Easy

If you’re wondering about the butternut squash at the end: it
only adds to the luxurious and comforting mouthfeel.

Ingredients

Frankies 457 Foods Olive Oil
5 garlic gloves, finely chopped
1 pound wild boar shoulder or leg, cut into 1- to 2-inch pieces7 tablespoons unsalted butter
1/2 pound pork butt, cut into 1- to 2-inch piecesFreshly ground white pepper
3 cups red wine (we like any of the Italian big boys)1 cup grated Pecorino Romano
2 teaspoons clove, toasted and ground
2 teaspoons juniper berries, toasted and ground
2 teaspoons cinnamon, toasted and ground
2 teaspoons star anise, toasted and ground
2 teaspoons allspice, toasted and ground

1

Rub the seasoning on the cuts of meat, pour in enough red wine to cover, and marinate for 24 hours.
2

Remove the meat from the marinade, pat dry lightly, and season with Kosher salt. Sear and brown well on all sides in olive oil.
3

Sweat the garlic in oil over medium/medium-low heat, add the chopped vegetables, and cook until completely dry.
4

Add the meats and wine and bring to a simmer. Cover the pot and simmer for 2 hours.
5

Add butternut squash and continue to simmer covered until soft, about 40 minutes.
6

Stir in cocoa powder and remove from the heat.
7

Serve with Frankies 457 Pappardelle.

FRANKIES 457 CAVATELLI WITH BROWNED SAGE BUTTER

Moderate

Ingredients

1 pound hot sausage
7 tablespoons unsalted butter
8-10 sage leaves
Freshly ground white pepper
1 pound Frankies 457 Cavatelli
1 cup grated Pecorino Romano
1/2 cup flat-leaf parsley leaves, coarsely chopped

1

Put a large pot of water on to boil and salt it well.
2

Using a wide sauté pan, add 1 tablespoon of the butter to the pan and turn the heat to medium-high. After a minute, add the sausage coins in an even layer and let them cook, untouched, unstirred, unfussed with, until they're deeply browned on the first side. Flip and brown them on the B side. When the sausage is browned, remove it from the pan and return the pan to the burner.
3

Keep the heat at medium-high and add the sage, the remaining 6 tablespoons of butter, and a few twists of white pepper. Stir the butter and scrape at the browned bits on the bottom of the pan with a wooden spoon. That's when you should drop the cavatelli into the boiling water. After a minute or two, the butter should stop foaming and start to take on color. Continue to cook the butter until it's deeply browned and fragrant, about 5 minutes more.
4

Do not drain the cavatelli too thoroughly. The water clinging to the pasta will give the sauce body. Add it to the butter sauce along with the sausage and stir.
5

Add the cheese, stir again, and portion the cavatelli among serving plates. Scatter each with a couple of pinches of parsley. Serve immediately.

RED WINE PRUNES WITH MASCARPONE

Easy

Ingredients

1 pound (2 generous cups) pitted prunes
1 1/4 cups sugar
1 cinnamon stick
2 1/2 cups red wine
Two 8-ounce containers of mascarpone cheese
Frankies 457 Extra Virgin Olive, for drizzling

1

Combine the prunes, sugar, cinnamon, and wine in a small pot and bring to a boil over medium-high heat. Reduce the heat to medium low, so the liquid simmers very gently, and stew for 45 minutes, until the wine is syrupy and redolent of cinnamon. Remove the pot from the heat and discard the cinnamon stick. Let the prunes stand for at least 15 minutes before serving. This allows them to cool slightly and absorb as much of the wine syrup as possible.
2

The prunes can be prepared ahead of time. Once cooled, they will keep in their cooking liquid, in a covered container in the refrigerator, for up to a week. Gently rewarm them over low heat before serving.
3

Spread a mound of mascarpone—2 1/2 to 3 tablespoons’ worth—into a circular smear on a serving plate. Nestle 6 prunes in the center of each portion of mascarpone, then drizzle the prunes with a spoonful of the syrup and serve.

Brussels & Ricotta Salata

Moderate

Watch the video here. Order the oil on our site. And follow the recipe below.

Ingredients

2 pints Brussels sprouts.
1/2 cup plus 1 tablespoon Frankies 457 Extra-Virgin Olive Oil.
1/2 cup freshly squeezed lemon juice.
1/2 teaspoon fine sea salt.
1/4 teaspoon freshly ground white pepper.
1 cup cubes of ricotta salata Black pepper

1

Discard any dark or limp leaves from the Brussels sprouts and trim off their bottoms. Cut the sprouts in half through the core and then slice them crosswise, taking time to slice them as thin as possible. Use a sharp knife, folks.
2

Transfer the sprouts to a mixing bowl. You can shave them up to a couple of hours in advance and keep them covered in the fridge until ready to serve.
3

Whisk together the olive oil, lemon juice, salt, and white pepper in a large, wide mixing bowl.
4

Add the shredded sprouts to the bowl by the handful, tossing all the while. Once you’ve dressed the sprouts, portion them out into salad bowls, top each salad with 1/4 cup of the cheese, and serve. Offer black pepper from the grinder at the table.

The Olio Martini (Dry or Dirty)

Easy

Ingredients

2 Ounces of gin or vodka.
1 Ounce of vermouth.
Ice.
1 - 2 Frankies olive.
Frankies olive oil to your liking.

1

Stir 2 ounces of gin or vodka and 1 ounce of vermouth well, over ice, until properly cold.
2

Strain and pour into a coupe and add drops of Frankies olive oil to your liking.
3

Garnish with a Frankies olive or two (and add a small amount of brine if you’re going the dirty route).
4

Note: you can adjust the ratios to your liking. The only thing that matters is keeping everything as chilled as possible.

ROMAINE HEARTS WITH CAESAR SALAD DRESSING

Easy

Ingredients

3 hearts of romaine (pull away the floppiest, greenest outer leaves)
1/3 grated Pecorino Romano, plus additional cheese for serving
1/2 Hellmann's mayonnaise
1/4 cup water
1 1/2 teaspoons red wine vinegar
1 garlic clove
2 anchovy fillets
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco
8 turns freshly ground white pepper
Fine sea salt, if needed
Freshly ground black pepper
Frankies 457 Olive Oil, for generous drizzling

1

Trim the root ends from the romaine, separates the leaves, and wash and dry them. Put the lettuce in the fridge to chill while you prepare the dressing.
2

Combine 1/4 cup of the Pecorino with the remaining ingredients (except the black pepper) in a blender and puree until the dressing is smooth. (If you don’t have a blender, mince the garlic and anchovy, and whisk together with the rest of the dressing ingredients.) Taste and add salt if necessary; the cheese, Hellmann’s, Worcestershire, and anchovies are all salty, so you probably won’t need any additional salt. Loosen the dressing with water as needed starting with the prescribed 1/4 cup.
3

Toss the chilled lettuce with the dressing in a large bowl. Transfer to serving plates or a serving platter and finish with a generous crowning of the remaining grated cheese and a few turns of black pepper. Serve at once.

Frankies 457 Linguine with Garlic & Frankies Olive Oil

Easy

You probably want to bring the bottle of olive oil to the table with you in case anybody wants some extra.

Ingredients

1 cup Frankies 457 Olive Oil
4 cloves garlic, smashed and chopped
1 cup vegetable stock or water
1/4 cup chopped flat-leaf parsley
1 pound Frankies 457 Linguine
1/2 cup grated Pecorino Romano

1

Put a large pot of water to boil and salt it well.
2

Meanwhile, choose a big, wide pan. A sauté pan is ideal—something with high sides to hold all the pasta when you add it to the sauce. Pour half the oil into the pan, put the pan on the burner, and turn the heat to medium-high. After a minute or so, add the garlic. Cook the garlic, shaking the pan or stirring intermittently, until it’s taking on a little bit of golden color and is noticeably fragrant—2 to 3 minutes.
3

When the garlic is there, add the broth, parsley, and the remaining olive oil to the pan and stir or swirl until the sauce starts to emulsify. Time the cooking of the pasta so it’s ready a minute or so after the garlic; then add it to the pan, not taking too much care to drain it. Toss it thoroughly in the pan until it’s glossy with sauce. Portion the pasta among serving bowls, finish each with a couple of tablespoons of Pecorino Romano, and serve immediately.