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Fragole all’aceto balsamico (Strawberries with Balsamic Vinegar)
As I’ve written about before, dessert in our house tends to be nothing but a piece of fruit. But once in a while, I like to jazz things up a bit. And, truth be told, in these times of industrial...
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Ragù d’agnello e peperoni (Lamb and Red Pepper Ragù)
One of my regrets from my years in Italy is that I didn’t get over the Abruzzo more often. Just opposite from Lazio on the Adriatic side of the Italian peninsula, it was so close, but somehow the siren...
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Cipolline novelle con piselli (Spring Onions and Peas)
This recipe shows how switching things around a bit in a recipe can result in a whole new dish. While many recipes for peas call for a bit of onion as a flavor base, you don’t really taste the onion...
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Olive ascolane (Ascoli Style Stuffed Olives)
Olive ascolane—with their soft and savory meat stuffing surrounded by a crisp, breaded crust—are a speciality of Ascoli Piceno in the region of Le Marche, but they have become a staple on the tables of...
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Frittata con asparagi e pancetta (Asparagus and Pancetta Frittata)
Eggs complement asparagus so well—think of asparagi alla milanese, topped with a fried egg— and they complement cured pork too—bacon and eggs, anyone? And then again, asparagus and pork get on very...
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Sorbetto di limone (Lemon Sorbet)
Along with gelato, sorbetto is *the* classic Italian frozen dessert. And perhaps the most basic. Sorbetto di limone is essentially frozen lemonade: Simple syrup is made by simmering sugar and water...
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Cialledda (Bread and Tomato Salad)
One of things I find fascinating about Italian cookery—cookery in generally, really—is how you can take a culinary idea and, with a few subtle changes in ingredients or technique, get very different...
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Insalata di patate e tonno (Potato Tuna Salad)
Potato salad is a summer staple on American tables, but if you’re interested in a different take, here’s an idea for you: Potato Tuna Salad. At its most basic, Potato Tuna Salad is a close cousin to...
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Eggplant Cordon Bleu (Cordon bleu di melanzane)
Eggplants may be my favorite summer vegetable. Perhaps that’s because I have such fond food memories of my grandmother’s parmigiana di melanzane, or Eggplant Parmesan. The parmigiana is a lot of work,...
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Gelo di melone (Sicilian Watermelon Pudding)
Sicilian Watermelon Pudding, or gelo di melone, is made from watermelon juice, perfumed with cinnamon and jasmine blossoms, thickened and mixed with bits of chocolate—cut into little bits so they...
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Homemade Giardiniera
There are many ways in Italian cookery to put up food, relics of the days before refrigeration and freezing and commercial processing. There is straight up canning, of course. I can remember Angelina’s...
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Pasta alla gricia: The Mother of Roman Pastas
What was Italian cuisine like before the tomato arrived from America? Pasta alla gricia gives us some idea. Widely considered the ancestor of the more famous bucatini all’amatriciana, it is a simple...
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Peperoni ripieni di carne (Italian Meat Stuffed Peppers)
This iconic summer dish—and, as far as I’m concerned, it’s still summer—is one of many recipes for stuffed peppers in the Italian repertoire. Tuna Stuffed Peppers are a Neapolitan classic, while other...
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Columbus Day Special: Chicken Scarpariello
Memorie di Angelina is a blog about the home cooking of continental Italy. But as our regular readers will know, every Columbus Day we feature an Italian-American favorite. This year our feature is the...
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Schiacciata all’uva (Tuscan Grape Focaccia)
No one understands simplicity quite like the Tuscans. As Leonardo da Vinci famously said, “Simplicity is the ultimate sophistication”. This rustic Grape Focaccia, which the Tuscans call Schiacciata...
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Farinata di cavolo nero (Tuscan Kale and Polenta Soup)
When I think of Tuscan cuisine, first and foremost, even before the classic bistecca alla fiorentina as wonderful as that is, I think of its hearty vegetable soups. The best known of these soups is...
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Minestra dei morti (Soup of the Dead)
Modern Milan, political capital of Lombardy and financial capital of Italy, conjures up images of sharply dressed business people, trendy fashion shows and elegant shops. Lombardy is one of the riches...
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Stinco di maiale al forno con patate (Oven-Roasted Pork Hock and Potatoes)
I am taking some poetic license with today’s recipe. You see, stinco di maiale is actually the shank of the animal. It is a fairly easy to find cut in Italy, sold in many supermarkets already skinned...
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Minestra di broccoli e arzilla (Skate and Romanesco Broccoli Soup)
I lived in Rome for over ten years, but in all that time, minestra di broccoli e arzilla, or Skate and Romanesco Broccoli Soup, somehow passed me by. I belatedly discovered this homey soup only...
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Filetti di baccalà (Fried Salt Cod Filets)
During my years in Rome, I mostly lived on the small but charming piazza di san Paolo alla Regola, not too far from the famous Campo de’ Fiori and its mercato. Along the via dei Giubbonari on the way...
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