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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.
When one thinks of Tuscan cooking, one of the first dishes that comes to mind—along with such icons as fagioli all'uccelleto and bistecca alla fiorentina—is pappardelle sulla lepre, wide ribbon pasta with hare sauce. Its fame is perfectly justifi (read full article)
Perhaps the most emblematic dish of the cuisine of Lombardy, the northern Italian region of which Milan is the capital, ossobuco (or oss bus in Milanese dialect) is veal shank, cut into thick rounds of shank meat around a marrowbone. It is typically (read full article)
A friend recently gave me a gift of fregula, a typical Sardinian pasta. I had heard of fregula, but had never eaten it—nor did I know any recipes for preparing it, so I dove into my cookbooks and surfed the internet for more information, finding th (read full article)
Here's a neat idea for a really quick and savory pasta whenever you happen to roast veal, chicken, beef or pork. Save the drippings and use them as a sauce for pasta—a sugo d'arrosto. It's that simple. If your roasting pan is flameproof, you (read full article)
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)
As mentioned recently, veal tongue is a common part of a bollito misto, but tongue is also a wonderful dish all on its own. Although classified as an organ meat, tongue doesn't taste 'organ-y' at all. Rather it tastes like a richest, most unctuous cu (read full article)
Some of our favorite Sunday meals during the cold weather months are boiled dinners. I usually make homemade broth in the afternoon and, not wanting anything to go to waste, the boiled meat and vegetables that went into the pot are usually dinner th (read full article)
I grew up on Julia Child. Other than nonna Angelina herself, no one inspired my love affair with cooking more. While other kids were eating milk and cookies and watching cartoons, I ran home to make rice and cheese and sit down to the latest instalme (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)
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)
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)
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