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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.
It seems everyone knows about pairing prosciutto with melon but fewer people know about another, to my mind even more delicious, pairing of prosciutto with figs. Personally, I find that the richer flavor and softer texture of figs marries even better (read full article)
One of my favorite cold weather salads back in Rome were puntarelle, a kind of chicory typically dressed with a kind of garlic and anchovy vinaigrette. Fond memories...! This salad is a more refined French cousin, fit for elegant dinners but rustic e (read full article)
A quick note today on a very common—and very savory—antipasto: roasted peppers with anchovies. How to roast a pepper:The lusty, smoky flavor of home-roasted peppers more than justifies the minimal effort required to make them. You begin by charri (read full article)
This rustic salad was one of my favorite starters when I lived in Paris. It is sheer simplicity to make: just brown some lardons slowly in a bit of oil (I like olive oil) until they have rendered their fat and are lightly crisp. While the lardons are (read full article)
Salt cod can be hard to find. It takes some considerable time to prepare and, plus, codfish stocks are dangerously depleted. So what is a brandade maven like myself to do? Well, today I "invented" a new dish by using smoked whitefish--something you c (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)
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)
Fave e pecorino is not really a "dish" at all, you just set out the fava beans, in their pods, and a hunk of pecorino cheese. Each diner opens the pods for themselves and eats the raw fava beans they find inside with a bit of pecorino, washed down wi (read full article)
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