HUNGRY GERALD

Franny’s was (closed 2017) a Brooklyn restaurant that received acclaim from dining critics and discerning New Yorkers. Best pizzas. (Only one to match those delights were the grilled pizzas served at Al Forno in Providence, R.I.). Franny’s also gave pleasure with inventive pasta dishes and house-made cured meats. The Franny’s cookbook is packed with good recipes. Even though the restaurant no longer exists, a creative cook like BSK can still bring Franny’s flavors to the table. Last night was an example. The Franny’s recipe was entitled “Farro Spaghetti With Anchovies, Garlic and Chillies.” No farro spaghetti available so BSK used a wheat germ pasta from Morelli’s, an Italian firm from Pisa. The pasta was part of a big gift package from BSK’s Colorado nephew, Matthew, and his beautiful companion, Allison. The cooked pasta was mixed with, you guessed it, anchovies, garlic, red pepper flakes and a half cup of parsley. An additional half cup of olive oil was used to make the sauce. At table, the pasta received a drizzle of more olive oil plus grated pecorino Romana. A squeeze of lemon made this dish sing. Thanks, Matt, Allie, and Franny’s.