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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.
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)
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)
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)
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)
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)
I guess it's Mexico week here at Memorie di Angelina and why not? If you think of it, some of the foods that most typify Italian cooking—tomato, zucchini, peppers, pepperoncino, corn for polenta, just to take a few examples—all come from the New (read full article)
I spend a lot of time on this blog in wistful remembrances of the delicious fruits and vegetables that I used to enjoy in Italy and, conversely, moaning about the lack of flavor of much of the produce you are likely to find here in the US. But there (read full article)
A very quick post since I am quite literally running to catch a plane to Mexico…As we've seen before, pasta and vegetable dishes are a quick and easy solution for weeknight dinners, when you don't have the time or the energy for anything fussy or f (read full article)
When things are really hectic at work, as they are now, even a hardcore food fanatic like myself doesn't always feel like cooking. Or perhaps you've had a heavy lunch or midday dinner and feel like a light dinner. Or you're looking for something to s (read full article)
Tuscans love beans. They eat them as part of many of the famous Tuscan soups like ribollita, they eat them in a salad with tuna as an antipasto, and, of course, they eat them as a contorno, or side dish, especially with grilled meats like the mythica (read full article)
A Springtime Roman treat, la vignarola is a vegetable 'medley' made from spring onions, fava beans, artichokes, peas and tender lettuce. It comes in an entirely vegan/vegetarian version and one that uses a bit of guanciale or pancetta to lend flavor (read full article)
One of the most delicious and satisfying antipasti in the Italian repertoire is also one of the simplest: tonno e fagioli, or tuna and beans. Well, the other day I was rummaging through my pantry, not really feeling like cooking—yes, it happ (read full article)
Weeknight dinners at our house much of the time revolve around pasta and vegetables. They quick and easy, and the combinations are almost endless. For some reason, however, the combination of pasta and green beans is not a particularly common one in (read full article)
Carciofi alla giudia, or Jewish-style artichokes, are one of the signature dishes of Roman Jewish cooking and a very popular dish in Rome. I have rarely seen this dish in Italian restaurants in the US, perhaps because it is a bit tricky to make, or b (read full article)
Dear readers: I am back from my travels, at my blogging post just in time for the first day of Spring. Artichokes are back in season! And is there any vegetable more typical of Roman cooking, perhaps of all Italian cuisine, than the artichoke? What b (read full article)
With the increased interest in vegetarian and vegan diets in recent times, you will find more and more recipes calling for vegetable broth instead of, or as alternative to, the more traditional meat broths. When I make vegetable broth, I always (read full article)
This is one of the easiest and most versatile vegetable dishes in the Italian repertoire: funghi trifolati, or 'truffled' mushooms, so called because the thinly sliced and sautéed mushrooms are said to resemble that other, more highly prized tuber. (read full article)
Italian cuisine is known for pasta and risotto and polenta and, to a lesser extent, for farro. But did you know that Italians also enjoy barley? Here is a simple, basic barley soup that is both healthy, appetizing and, if made in a pressure cooker, c (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)
Here's another quick and easy vegetable side dish or light supper: "Neapolitan style" cauliflower, known in Naples itself as cavolfiore con passi e pinoli.It may come as a shock, but this dish contains no tomato, giving lie to the notion that all Nea (read full article)
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