The Frankies’ Go-To Dish

Published on Friday, December 3, 2010, by Meredith Arthur and Blake Smith / Edit Post

This episode features the two Franks (Falcinelli and Castronovo), the forces behind Frankies Spuntino. To make their go-to dish your own, see the recipe.

In My Go-To Dish, meticulously trained chefs, hardworking food-industry folks, and even, sometimes, famous actors show us their delicious, reliable, and easy meals. It's how they get dinner on the table quickly after a long day. Remember: They're just like us.

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  • It's to plug the book but also, these guys probably didn't write the ingredient amounts for the recipe - often done by someone in a test kitchen. See how they say "how much do we need?" and then they don't measure? It's all because they DO know the recipe - like the back of their hand and it seems awkward because they never HAVE to read a recipe. These meatballs are outstanding and it's a great...+READ

    It's to plug the book but also, these guys probably didn't write the ingredient amounts for the recipe - often done by someone in a test kitchen. See how they say "how much do we need?" and then they don't measure? It's all because they DO know the recipe - like the back of their hand and it seems awkward because they never HAVE to read a recipe. These meatballs are outstanding and it's a great recipe - even if they don't really need the recipe.-COLLAPSE

  • they don't look like cooks but they are wonderful in my opinion.

  • Was he rocking a little Widespread Panic?

  • um isnt this supposed to be the comments for the frankies go to dinner???

    firstly doesnt a go to dish imply that you go to it often enouph to
    know how to make it without holding up YOUR OWN cookbook for directions?

    also I just saw them on martha on the meatball episode and I think they did this exact same recipe thay aparently won an award for

    but they dont know it ???

    Im sure this...+READ

    um isnt this supposed to be the comments for the frankies go to dinner???

    firstly doesnt a go to dish imply that you go to it often enouph to
    know how to make it without holding up YOUR OWN cookbook for directions?

    also I just saw them on martha on the meatball episode and I think they did this exact same recipe thay aparently won an award for

    but they dont know it ???

    Im sure this isnt a bunch of smoke
    Im sure thay are actualy qualified cooks who know what theyr doing and have a verry sound product

    so why the directions?

    maby cause theyr being sure to plugg their new book with the "ACTUAL SIZED MEATBAL ILLUSTRATION WOAHOHO"
    that they were so proud of on martha to...

    boy its funny how similar this is to the segment they did on the martha stewart show it almost reads like a script!!!

    and feel disingenuin -GIMICKY almost!

    CHOW
    I'm not "dissapointed" but this feels like lowered standards!-COLLAPSE

  • OK, found the recipe and figured I might as well post it...

    Italian Chocolate Chestnut Pastry

    Filling:

    1/2 lb. shelled chestnuts
    salt
    2 Tbsp. chopped citron
    1/2 cup chopped nuts
    1 bar sweet cooking chocolate
    1/2 tsp. cinnamon
    1/2 tsp. vanilla
    1/2 cup honey

    Pastry:

    4 cups flour
    1/2 cup oil
    1/2 cup plus 2 Tbsp. water
    3 eggs
    salt
    1 cup honey

    Boil chestnuts until soft....+READ

    OK, found the recipe and figured I might as well post it...

    Italian Chocolate Chestnut Pastry

    Filling:

    1/2 lb. shelled chestnuts
    salt
    2 Tbsp. chopped citron
    1/2 cup chopped nuts
    1 bar sweet cooking chocolate
    1/2 tsp. cinnamon
    1/2 tsp. vanilla
    1/2 cup honey

    Pastry:

    4 cups flour
    1/2 cup oil
    1/2 cup plus 2 Tbsp. water
    3 eggs
    salt
    1 cup honey

    Boil chestnuts until soft. Mash or put through food mill. Grate chocolate and add to chestnuts - add salt, cinnamon, citron, vanilla, nuts and 1/2 cup of honey. Mix well, cook in double boiler ove boiling water until sticky and thick.

    Place flour in bowl and make well in center. Add eggs, oil, salt and 1/2 cup plus 2 Tbsp. water. Mix and add more water if needed to make soft dough. Divide into three parts. Roll out thinly, cut in squares, Place 1 heaping tsp. of filling in center - moisten edges, cover with another square and seal with tines of fork dipped in flour. Fry in deep oil until golden brown. Cool, heat 1 cup of honey and 1/2 cup of water together and pour over pastries.


    My grandmother used to make these for Christmas Eve - I loved them, but haven't made them in years. She also made an alternate filling with chick peas and citron - no chocolate. I never got the recipe for those as I didn't really care for them.-COLLAPSE

  • My grandmother used to make a Christmas dessert that looked like a ravioli, but she fried it. The filling was chocolate, cooked and mashed chestnuts and some citron and honey. I'm pretty sure I have the recipe around - haven't made it in years, so if you want it lmk.

  • Hello, I am looking for a recipe that seems to be "lost" and vague in the most inner circles of the Italian cuisine. It is a ravioli, I believe baked not fried, with a chocolate filling, including nuts, maybe some sort of fruit flavoring or the real thing ..........just like a regular ravioli but sweet. any help greatly appreciated!