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The Frankies’ Spuntino Kitchen Companion

November 6 @ 3 – 6 p.m.
Rural Intelligence Arts
Let’s start by parsing the title. The Frankies are two chefs, both named Frank, who knew each other as kids, then went on to do a lot of swell chef-ing here and abroad before deciding (long before it became a trend—2004) that they’d had enough of the big time and just wanted to open a nice little restaurant that served the kind of food they both loved—let’s call it (since they do) Grandma’s Italian.  That’s the story of Spuntino, Brooklyn, which was such a hit, the Frankies soon followed it with another Spuntino in Manhattan, then a third place, Prime Meats, on the Lower East Side, then a catering company, and, after that, a couple of cafes.  So much for keeping it simple. 

Recently, the Frankies Industry expanded again, into publishing.  Their cookbook is rife with shortcuts and insider tricks gleaned from years of working in topnotch kitchens, tutorials on everything from making fresh pasta Rural Intelligence Artsto tying braciola, even an amusing discourse on Brooklyn-style Sunday “sauce” (ragu).  But the big pay-off: Frank Castronovo (near right) and Frank Falcinelli share every single recipe—from small bites such as Cremini Mushroom and Truffle Oil Crostini, to hearty main dishes, including homemade Cavatelli with Hot Sausage & Browned Butter— that made Spuntino, in the words of The New York Times’ Frank Bruni, “completely satisfying”, adapted here for the home cook.  (They got help with the book from former Timesman, the food writer Peter Meehan.)  This Saturday, both Franks will be in Rhinebeck to talk about and sign copies of their book.
bluecashew Kitchen Pharmacy

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