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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.
I've posted about crab cakes before. Just a quick note on a 'brainstorm' that worked out pretty well tonigh: crab cakes marry nicely with Mexican salsa and a drizzle of olive oil:Worth a try.NB: Tonight I had some prepared salsa sitting around, but (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)
There is surely no meat more typical of the Mediterranean basin than lamb. Sheep husbandry began in pre-historic times and which is fairly unusual in Italian cooking, although I understand that it is used in Tuscan cookingg'. avorites) but, thetat (read full article)
Yes, Italians make meatloaf. They call them polpettoni, or 'big meatballs', which is, in fact, what they are, if you think about it--using the same mixture of minced beef, veal and pork that you would use to make polpette, or Italian meatballs.Angeli (read full article)
Acqua pazza, or 'crazy water' is the humorous term for an extremely easy, but tasty way to poach fish--or, more specifically, to the poaching liquid. You start with an oil and garlic base, as if you were making an ajo e ojo, in a pan wide enough to f (read full article)
This is comfort food at its most comforting, one of the many humble but delicious dishes that typify popular Roman cooking: braised oxtail "butcher style".The tail is one of those cuts of meat that are known in Italian as the quinto quarto, or litera (read full article)
One of the things I miss most about Italy is the wonderful Mediterranean seafood. But there is at least one area where North America may best the old country--soft-shell crab, especially here on the shores of the Chesapeake Bay. It's soft-shell crab (read full article)
A summer combo: zucchine, peppers, eggplant and cherry tomatoes.Here's one of our warm weather stand-bys, a big platter of grilled vegetables seasoned with salt, pepper and a generous drizzling of olive oil. Simplicity itself, but as with all simple (read full article)
When I served this dish, several of my dinner guests were wondering what the 'secret' ingredient was that have this roast chicken such a special flavor. Of course, rotisserie chicken is almost always wonderfully juicy and luscious, but pollo in porch (read full article)
To tell the truth, I only recently started making crab cakes, so I'm no expert at it. But last night I decided I wanted to make my own, so I scoured the internet for recipes. There are lots of ways of making crab cakes, but the basic ingredients are (read full article)
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