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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.
Lesso rifatto con le cipolleWaste not, want not, they old saying goes. There are a myriad of old recipes in the Italian repertoire for making use of boiled beef leftover from beef broth, a brodo classico or a bollito misto. Of course, boiled beef can (read full article)
If baked pappardelle with radicchio is a good example of a northern Italian baked pasta dish, baked ziti, as this dish is known in English, typifies the southern Italian approach, and more specifically the Neapolitan approach, so much so, in fact, th (read full article)
On this Columbus Day, for some reason I started thinking back to my childhood. My passion for food began early, and most of my culinary Ur-memories lead to Sunday dinners at nonna Angelina's place. About noontime, after Sunday Mass, the family would (read full article)
Linguine al limone, or linguini with lemon sauce, is one of those quintessential summer dishes from southern Italy, specifically the Sorrentine peninsula of the Campania region, where they grow exquisite lemons. It's sunshine on your plate.This dish (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)
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)
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)
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 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)
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