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http://memoriediangelina.blogspot.com/
This food blog is inspired by the wonderful home cooking of my Italian grandmother, a native of a small town in Campania called Apice Vecchio. You'll find her recipes here, plus some of my favorite dishes from other parts of Italy, especially Rome, where I lived for ten memorable years.
Mid-August, when the temperatures climb to tropical heights, is a time when even the enthusiasm of even the most avid cook can begin to wane. Italians often turn to easily prepared dishes that need minimal or no actually cooking. Salads are an obviou (read full article)
Baccalà, or salted codfish, marries especially well with tomatoes, and the marriage reaches its apogee of deliciousness in the summer, when tomatoes are at their best. And who does tomatoes better than the people of Campania, home to Italy's best to (read full article)
A staple of summer picnics and tavole calde, pomodori ripieni di riso, tomatoes stuffed with rice and oven roasted, make for a simple and relatively quick weekend dinner, part of a buffet or a tasty antipasto for a summer dinner for guests. Here's th (read full article)
They don't make pork like they used to. Modern pork is raised lean for health reasons but in the process a lot of flavor got lost. But there are ways to make up for the lack of intrinsic flavor, like this simple Tuscan method for making pork ch (read full article)
Cacio e pepe, literally 'cheese and pepper', is a very typical Roman dish, usually made with spaghetti, bucatini or—for the ne plus ultra version of this dish—tonnarelli, a kind of square spaghetti made with egg pasta popular in Lazio and A (read full article)
Every cuisine has a collection of dry, canned, preserved and fresh staple ingredients that form the backbone of its repertoire. These staples show up time and again in countless dishes and define the characteristic tastes and textures of the cuisine. (read full article)
It has become quite fashionable in Italy, even at some chic restaurants, to serve the traditional peasant dishes of what is called la cucina povera, or the cuisine of the poor. These dishes, based on 'humble' ingredients (some of which have ironicall (read full article)
Dear Readers,I would like to think of Memorie di Angelina as more of an online cookbook than a blog, a resource you can use really use as a reference as you would any other cookbook. The trouble is, the chronological structure of a blogging sit (read full article)
My great-aunt making tomato paste the old-fashioned way...After all my shameless crowing on the first anniversary of Memorie di Angelina, I had promised myself to avoid self-promotional posts in the future. There is nothing more tiresome in my book t (read full article)
Today, let's continue our exploration of Italian frozen desserts. We have already gone over the basic recipe for the elegant sorbetto, so today we'll take a look at everyone's favorite summer dessert: ice cream! The Italian version of ice crea (read full article)
I had my first caffè shakerato on the beach at Rimini way back sometime in the mid-90s. The black richness of espresso served cold and frothy was a relevation, and I was instantly hooked. It is by far my favorite way to drink iced coffee. The r (read full article)
Besides ragù alla napoletana, la genovese is probably the most iconic of all Neapolitan pasta sauces, and yet it is little known outside Italy or, for that matter, little seen outside Naples itself. And, for reasons I cannot quite figure out, it di (read full article)
If you've been reading this blog lately you may be wondering if we've been switching themes on you. Well, it's true that summer somehow brings out the experimental side of my otherwise rather staid culinary character. But, fear not, gentle reader, Me (read full article)
I love eggplant and I am always looking for new ways to prepare it. One of the simplest and yet most delicious in my book is Baba Ghanoush, a specialty of the Levant. If you've ever made hummus, then the recipe will sound very familiar.Place a whole (read full article)
We hosted a block party on the 5th of July and I was casting around for inspiration when I hit upon a great post on barbecue by my fellow blogger Drick of Drick's Rambling Cafe. Drick is from Alabama, where they know a thing or two about real barbecu (read full article)
Cicoria, or chickory, also known in English as 'curly endive', is a staple of the central and southern Italian diet, or at least so it was traditionally. People from Campania like Angelina are said to be especially fond of leafy green vegetables, so (read full article)
It's the 4th of July here in the US and the national holiday naturally makes me yearn for… paella! Well, not just any paella, but a Mexican-style version inspired by my fellow blogger Non Chef Nick's latest post on "In the Kitchen with Nick". I ab (read full article)
For many Italians, Summer means outdoor grilling, just as it does for much of the rest of the world. One of my grilling favorites is the grigliata mista, mixed grilled meats. The choice of meats is up to the cook, but it usually includes lamb, pork, (read full article)
My love of food goes back a long way!Hard to believe, but it's been one whole year since I started this blog with a short welcome message and a promise to fill it with my favorite recipes. Well, I'd like to think that I've made good on that promise w (read full article)
What would summer be without this perennial Italian-American favorite? It's hard to imagine an Italian street fair with the aroma of sausages being grilled on portable barbecues while peppers and onions are sizzling on a near-by griddle. Isn't just t (read full article)
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