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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.
Strange as it may seem, squid and peas were made for each other. The sweetness of peas sets off the brinyness of squid perfectly. And the savoriness of a tomato sauce brings it all together nicely.This dish, as so many traditional Roman dishes, is re (read full article)
Everyone has heard of, if not made, fried peppers, a summertime standby. They make an appearance at just about every Italian street festival. So this dish can be a bit banal. But Angelina had her own, special way with fried peppers, one that made th (read full article)
There are four quintessential Italian summer vegetables: tomatoes, peppers, eggplant and zucchini. Of these, zucchini seems to get the least respect, perhaps because zucchini plants are so prolific that the surfeit soon becomes a problem. New zucchin (read full article)
This dish brings back some of my fondest childhood food memories. Calzone di cipolla, or onion pie, is one of the signature dishes of the cuisine of Puglia. My grandfather Lorenzo hailed from a small town outside of Bari, the capital of Puglia, calle (read full article)
There are so many different ways to stuff a pepper. Here's one, with tunafish, that I particularly like:Get yourself some large, bell peppers, preferably red or yellow but green will do (that's what I had on hand last night) and cut them open--either (read full article)
Summer is here and along with an abundance of zucchini in my folks' backyard garden has come a treasure trove of zucchini flowers. Here is the way Angelina would make them, stuffed with mozzarella and anchovies and fried in a light flour-and-egg batt (read full article)
There is much more to Italian food culture than many people outside Italy realize. Mastering the art of Italian cooking is not just a matter of learning recipes but rather requires coming to understand a whole approach to the preparation and eating o (read full article)
There is surely no meat more typical of the Mediterranean basin than lamb. Sheep husbandry began in pre-historic times and which is fairly unusual in Italian cooking, although I understand that it is used in Tuscan cookingg'. avorites) but, thetat (read full article)
These pan-fried potatoes make for a wonderful accompaniment to lamb and other meat dishes, and they are incredibly simple and easy to make: peel and cut waxy, yellow-fleshed potatoes into wedges, put them in a non-stick frying pan with olive oil, a s (read full article)
It could be said that bucatini all'amatricana and spaghetti alla carbonara are the 'Romulus and Remus' of Roman cooking. No two dishes typify the local cuisine better than these two yet, like the two founding brothers of the Eternal City, neither act (read full article)
Although my grandmother Angelina never made it--as far as I can recall--as a long-time resident of Rome I have a great fondness for la carbonara, one of the iconic dishes of Roman cooking. Together with bucatini all'amatriciana, you'll find it on jus (read full article)
A perfectly round, thin-crusted pizza of the kind you can eat in the best pizzerie is a hard thing to make at home. It takes practice and talent to be a first-rate pizzaiolo, or pizza-maker. (I know because I'm trying to master the art!)But there is (read full article)
Yes, Italians make meatloaf. They call them polpettoni, or 'big meatballs', which is, in fact, what they are, if you think about it--using the same mixture of minced beef, veal and pork that you would use to make polpette, or Italian meatballs.Angeli (read full article)
Writing only about two decades after Artusi, another giant of Italian gastronomy, Ada Boni, produced an even more monumental work entitled Il Talismano della Felicità, literally the "Talisman of Happiness". Unlike Artusi, who was basically a talent (read full article)
Acqua pazza, or 'crazy water' is the humorous term for an extremely easy, but tasty way to poach fish--or, more specifically, to the poaching liquid. You start with an oil and garlic base, as if you were making an ajo e ojo, in a pan wide enough to f (read full article)
This is comfort food at its most comforting, one of the many humble but delicious dishes that typify popular Roman cooking: braised oxtail "butcher style".The tail is one of those cuts of meat that are known in Italian as the quinto quarto, or litera (read full article)
One of the things I miss most about Italy is the wonderful Mediterranean seafood. But there is at least one area where North America may best the old country--soft-shell crab, especially here on the shores of the Chesapeake Bay. It's soft-shell crab (read full article)
A summer combo: zucchine, peppers, eggplant and cherry tomatoes.Here's one of our warm weather stand-bys, a big platter of grilled vegetables seasoned with salt, pepper and a generous drizzling of olive oil. Simplicity itself, but as with all simple (read full article)
This dish of homemade egg pasta spaghetti with roasted tomato sauce is one of my favorite dishes from one of my favorite cookbook authors, Giuliano Bugialli. The sauce is simple to make and, if you use dry spaghetti (or store-bought fresh) the dish b (read full article)
When I served this dish, several of my dinner guests were wondering what the 'secret' ingredient was that have this roast chicken such a special flavor. Of course, rotisserie chicken is almost always wonderfully juicy and luscious, but pollo in porch (read full article)
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