
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
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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
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Enter the recipe title here.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.
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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
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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
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4

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
-
2
-
3
-
4
-
5
-
6
-
7

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
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1
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2
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3
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4
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5

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
-
2
-
3

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
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1
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3
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4

Enter the recipe title here.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
-
2
-
3
-
4