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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.
Pappardelle, those extra-wide egg noodles typical of Tuscany, are perhaps my favorite pasta, although it's a very hard call. There's something about wide noodles—I love Chinese ho fun noodles, too—that are especially enticing. Perhaps the most we (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)
Here's a quick note on another staple weeknight dinner: pasta al tonno. Very fast and almost as easy as opening a can.Put your pasta on the boil. The sauce will take no more time than it takes for the water to come to the boil and the pasta to cook.B (read full article)
A quick note on a quick dish: penne with peppers and anchovies, something I made up, on the spur of the moment, to use some of the red bell peppers in the fridge before they went off. I decided to riff off the classic roasted peppers and anchovy ant (read full article)
Many people think of minestrone as the kind of hearty fare best eaten in the cold weather months. Minestrone is wonderful in fall and winter, of course, but it can actually be enjoyed year-round, its component ingredients changing with the seasons (read full article)
The simplest, and perhaps the best, way to use your skills for making fresh pasta and broth at home is to serve a warming bowl of pastina in brodo. It makes a wonderfully light but savory primo piatto, especially apt when you plan on a substantial (b (read full article)
Making broth is so easy to do, and the results are so wonderful and so almost infinitely useful, I really don't understand why it's almost disappeared from home cooking. Well, actually, I can guess: fewer and fewer people cook anything at all, let a (read full article)
Once you know how to make fresh pasta, there a myriad ways you can put your knowledge to delicious use. One of the most lovely types of fresh pasta are the ever-popular ravioli, which, as you probably know, are a kind of stuffed pasta, typically squa (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)
Fall is my favorite season, and one of the best reasons to love the Fall is all the wonderful food you get to eat! The sprightly but rather thin dishes of summer give way to more substantial fare: game, soups and stews of all kinds, pumpkin and othe (read full article)
Gazpacho is such a wonderful invention: salad in liquid form! I love it, but I have an aversion to the taste of raw peppers, in particular raw green peppers, which is one of the standard ingredients in gazpacho andaluz. So I decided to invent my own (read full article)
This, one of my favorite summertime pastas, comes from Sicily. Along with pasta con le sarde, it is perhaps the most famous of Sicilian pasta dishes. And it is a fairly simple dish to make, the only slight complication coming from the initial prepara (read full article)
Linguine al limone, or linguini with lemon sauce, is one of those quintessential summer dishes from southern Italy, specifically the Sorrentine peninsula of the Campania region, where they grow exquisite lemons. It's sunshine on your plate.This dish (read full article)
As I have mentioned before, Rome is not really risotto country. But there is at least one risotto dish that appears on almost every menu in town: risotto alla crema di scampi, or risotto with shrimp purée. It is one of my favorite risotti, but I had (read full article)
A quick post on this well-known but relatively new variant on penne all'arrabbiata: make your arrabbiata with less peperoncino than usual, just enough to give the dish a slight 'bite', and then add a shot glass or two of vodka to your sauce. Allow to (read full article)
Here's another signature dish of Roman cooking, penne all'arrabbiata or 'angry' penne, perfect for an impromtu meal or snack when you crave something spicy. It is a very simple dish—basically an aglio, olio e peperoncino with tomato and extra peper (read full article)
It could be said that bucatini all'amatricana and spaghetti alla carbonara are the 'Romulus and Remus' of Roman cooking. No two dishes typify the local cuisine better than these two yet, like the two founding brothers of the Eternal City, neither act (read full article)
Although my grandmother Angelina never made it--as far as I can recall--as a long-time resident of Rome I have a great fondness for la carbonara, one of the iconic dishes of Roman cooking. Together with bucatini all'amatriciana, you'll find it on jus (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)
This dish of homemade egg pasta spaghetti with roasted tomato sauce is one of my favorite dishes from one of my favorite cookbook authors, Giuliano Bugialli. The sauce is simple to make and, if you use dry spaghetti (or store-bought fresh) the dish b (read full article)
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