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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.
Mid-August, when the temperatures climb to tropical heights, is a time when even the enthusiasm of even the most avid cook can begin to wane. Italians often turn to easily prepared dishes that need minimal or no actually cooking. Salads are an obviou (read full article)
Cacio e pepe, literally 'cheese and pepper', is a very typical Roman dish, usually made with spaghetti, bucatini or—for the ne plus ultra version of this dish—tonnarelli, a kind of square spaghetti made with egg pasta popular in Lazio and A (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)
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)
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)
Summertime is fast approaching, the temperature is climbing, and my culinary imagination is starting to turn to dishes that quick but tasty and require minimal cooking. Here's one of the 'go to' summer pasta dishes in our house: spaghetti with a raw (read full article)
A good dish of lasagna is one of the most satisfying meals I can imagine. But, to be honest, a dish of classic lasagne alla bolognese can be a bit on the heavy side, especially as the weather gets warmer. That's the beauty of vegetarian lasagne; if (read full article)
Sweet, fresh peas in their pods can be hard to find, but when I spotted some in a local market I grabbed them up to make a delicious Springtime dish from the Veneto: risi e bisi, or rice and peas in Venetian dialect. Although it resembles a risotto, (read full article)
These days you can find asparagus in the market all year round but, for me, they signify Spring. This most noble of Spring vegetables can be made in an infinite variety of ways but perhaps my favorite is as a risotto. I like the flavor of aspara (read full article)
Here's another quick and easy dish for those days when you don't really feel like cooking but you want to eat something tasty. It's a riff off of the classic ajo e ojo with anchovies.Start as you would for aglio, olio e peperoncino, by very gently br (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)
I love smoked salmon. It is so incredibly versatile, delicious and good for you, too. And it adds a touch of elegance to any dish in which it appears. Who could ask for more? One of our favorite weeknight dinners at home is this simple pasta with smo (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)
Here is a risotto that should prove that vegetarian dishes can be perfectly satisfying, even indulgent: a risotto made with vegetable broth, and flavored with a wonderful combination of bitter radicchio with the creamy savor of Saint-André cheese.&n (read full article)
Risotto is one of my 'go to' dishes when I don't feel like cooking anything elaborate. That may sound odd: risotto has a reputation for being a lot of work and easy to get wrong. And yes, when done badly, risotto can be a rather goopy mess. But it is (read full article)
It's Thursday again and the Romans out there will know that Thursdays in Rome (and perhaps in the rest of Italy, I'm not entirely sure…) is gnocchi day: giovedi' gnocchi as the saying goes. Today's offering is gnocchi with gorgonzola sauce. This in (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)
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)
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)
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