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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's the 4th of July here in the US and the national holiday naturally makes me yearn for… paella! Well, not just any paella, but a Mexican-style version inspired by my fellow blogger Non Chef Nick's latest post on "In the Kitchen with Nick". I ab (read full article)
A good many people have an aversion to organ meats. Perhaps that's because they are often very well prepared—overcooking, which tends to accentuate the 'mineral' taste of organ meats and toughen their texture, is all too common. Or perhaps it's jus (read full article)
Italy, being a rather slender peninsula, is a country where the sea is rarely too far away. And, of course, the products of the sea play a major role in its cuisine. And so it is not suprising that zuppa di pesce, or fish soup, is a dish that you wil (read full article)
While versions of it are made around the rim of the western Mediterranean, from Spain all the way to Sicily, this garlic sauce is best known in its Provençale incarnation known as aïoli. It is a commonplace to refer to aioli in English as garlic ma (read full article)
The frittata is one of those categories of dishes, like risotto, where the main ingredient, in this case egg, can act as a foil to an almost infinite variety of flavors, being it meat, fish or vegetable. So by learning a single technique, you open up (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)
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)
It's a shame to throw away leftover polenta. There are so many delicious ways to use it. As mentioned in an earlier post on how to make polenta, it hardens as it cools and can be sliced into squares or other shapes, then grilled or fried. But my favo (read full article)
Rome is not especially known for its love of polenta, perhaps because its winters are relatively mild compared with those up in true polenta country skirting the southern rim of the Alps, but there is one polenta dish you are bound to find if you vis (read full article)
Baccalà, or dried salt cod, is a favorite meal around our house, even if it only appears occasionally on the dinner table. One of the most delicious ways to make baccalà has got to be in the style of the northern Italian city of Vicenza, slowly sim (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)
Nothing says 'winter' to me like this Alpine buckwheat pasta dish oozing with melted cheese and winter vegetables, a typical dish of the Valtellina in the uppermost stretches of Lombardia, a fairly narrow valley region running northeast from the Lago (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)
Here's one answer to the perennial post-Christmas question: what to do with the leftover ham? As we all know, pork and legumes have a natural affinity, so why not pair ham and lentils in this rather loose riff on a cassoulet? First, simmer some lent (read full article)
This dish brings me back to my Paris days, when I took a couple of years off from the law to teach English. Hearty but easy on the pocketbook, it was just the ticket for a temporary bohemian. These days my pocket are a bit deeper, but I still e (read full article)
There are many types of lasagna dishes in Italian cookery, and in each is wonderful in its own way. But to my mind there are two "Ur-lasagne", each typifying the northern and southern poles of Italian cuisine: lasagne di carnevale from Campania—th (read full article)
This deceptively easy dish makes for an elegant yet rustic presentation, perfect for a winter evening, preferably beside a nice roaring fire...First prepare your quails (one or two person will suffice) by stuffing their cavities with a mixture of cub (read full article)
Even though my paternal grandfather was from Grumo Appula, a small town outside Bari in the southeastern Italian region of Puglia, I don't remember eating much pugliese food growing up. Other than a few dishes—orcecchiette with cime di rape (also k (read full article)
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