The story goes...
Two Italian kids who grew up together in Queens, then reunited to open an Italian-American restaurant in Brooklyn. It is not such a far-fetched story. It happens all the time. What makes this story different are the two friends, Frank Falcinelli and Frank Castronovo. "The Franks", as the duo became known, opened an Italian restaurant, Frankies Sputino, featured fresh ingredients, simple preparation, and a relaxed dining room. Soon, their relaxed style of food and fun became a frequent stopping place for in-the-know New Yorkers.
A cookbook, of course. The Frankies Spuntino Kitchen Companion & Cooking Manual gives the average reader a how-to in pasta making, sauce sauce simmering, and meatball rolling. Filled with rustic drawings and kitchen tips, "The Franks" offer up btheir simple style with everything a modern cook will need to cook like grandma.
Frank Falcinelli and Frank Castronovo are not your average "pretty-boy" chefs. If they tell you to sit down and eat your meatballs, chances are, you will! Their food is simple, fresh and authentic. In their hands, a simple salad becomes a perfect spuntino.
Tomato, Avocado and Red Onion Salad
2 large ripe tomatoes
1 small (or 1/2 medium) red onion, thinly sliced
Fine sea salt
1/4 cup extra virgin olive oil, plus more for drizzling
2 tablespoons red wine vinegar
2 Hass avocados
Freshly ground black pepper
1. Core the tomatoes and slice into wedges. Combine with the sliced onion, a large pinch of salt, and the olive oil and vinegar in a large bowl. Gently toss, and divide among four serving plates.
2. Halve, pit, peel, and slice the avocados and divide among the four plates. Sprinkle the avocado with a small pinch of salt and drizzle each plate with a little olive oil. Finish with a few grinds of black pepper just before the salad goes to the table.
Now sit down and eat.