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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.
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)
Here's a 'master recipe' for one of the most common techniques in Italian cookery for preparing vegetables, particularly green, leafy vegetables. The technique is called rispassato in padella or saltato in padella which literally means 'tossed in the (read full article)
Among Angelina's generation, each of the female family members had a special dish that she was known for. My great-aunt, Angelina's sister, who we called zi'-zi' (loosely translated, 'auntie'), was the ravioli specialist. Another great-aunt was known (read full article)
I was feeling sort of nostalgic today for the fried vegetables my grandmother used to make. They were almost always the start of our family's six-hour Sunday dinners, laid out (along with a big wedge of provolone) on the table to pick on as we played (read full article)
Dear readers, Just a quick word to let you know that Memorie di Angelina now has well over 2000 followers via email, readers and various social networks, up from 1500 only about a month ago. I wanted to express my sincerest thanks for your (read full article)
Pasta e fagioli, or pasta and beans, which goes by the amusing nickname 'pasta fazool' in Italian-American slang, is one of the most internationally famous dishes in the entire Italian repertoire. It is, however, a victim of its own success, an (read full article)
Polenta is one of the most emblematic dishes of the northern Italian cuisines from the Veneto to Lombardia to Piemonte. It is also one of the oldest foods eaten in Italy, dating back at least to 990 BCE. In its original form, polenta—known to the a (read full article)
Lamb and potatoes have a natural affinity, as we saw in the elegant côtes d'agneau Champvallon. Here is a more rustic dish, made with seasoned chunks of lamb and potatoes baked in the oven until nicely browned on top. Simple, hearty and satisfying. (read full article)
While Sundays dinners at Angelina's house were once-a-week, belly-busting, meaty affairs, she practically lived on vegetables during the week. This was long before vegetarianism went mainstream and she would not have thought of herself as a 'weekday (read full article)
Here's a quick and easy dish, typical of the Campania region of Italy, that is a cold weather weeknight staple at our house: escarole and bean soup. You begin, as always, with a soffritto by sweating a thinly sliced onion in olive oil until transluce (read full article)
Here's a when-you-really-don't-feel-like-cooking dish. It's a quick and easy combination of pasta and peas, but really satisfying. This and pasta e lenticchie were my favorite everyday pastas Angelina would make when I was a kid.Here's the way Angeli (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)
A frittata is a great solution to those nights when you want something savory but don't have much time (or desire) to make anything elaborate. The basic technique for making a frittata has appeared on this blog before, but a particularly tasty fritta (read full article)
There's nothing so satisfying yet so quick and simple than the combination of pasta and some sort of legume--beans, peas or, in this case, ceci (chickpeas). And, as you probably know, the combination makes for a complete protein with plenty of fiber (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)
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)
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)
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