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One NY Artist: Chef Frank Castronovo : Slideshow

Saturday, May 04, 2013

WNYC
Amy Eddings/WNYC
A line cook at Frankies Spuntino prepares to roll out fresh pasta into little tubes of maccheroncini.
Amy Eddings/WNYC
Strips of pasta are rolled by hand onto a metal rod to form maccheroncini.
Amy Eddings/WNYC
This is about 20 minutes' worth of hand-rolled maccheroncini.
Amy Eddings/WNYC
No Italian joint is complete without a pot of bubbling red sauce, or, as Castronovo calls it, "gravy."
Amy Eddings/WNYC
Trays of roasted vegetables, served as sides at Frankies Spuntino.
Amy Eddings/WNYC
Roasted cauliflower.
Amy Eddings/WNYC
Roasted carrots. Castronovo serves them at room temperature.
Amy Eddings/WNYC
Trays of fresh pasta await a boiling pot of water.
Amy Eddings/WNYC
On the top tray, pillowy gnocchi. On the lower tray, cavatelli. Castronovo said they look like "little worms."

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