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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.
Today, let's continue our exploration of Italian frozen desserts. We have already gone over the basic recipe for the elegant sorbetto, so today we'll take a look at everyone's favorite summer dessert: ice cream! The Italian version of ice crea (read full article)
I had my first caffè shakerato on the beach at Rimini way back sometime in the mid-90s. The black richness of espresso served cold and frothy was a relevation, and I was instantly hooked. It is by far my favorite way to drink iced coffee. The r (read full article)
If you've been reading this blog lately you may be wondering if we've been switching themes on you. Well, it's true that summer somehow brings out the experimental side of my otherwise rather staid culinary character. But, fear not, gentle reader, Me (read full article)
I love eggplant and I am always looking for new ways to prepare it. One of the simplest and yet most delicious in my book is Baba Ghanoush, a specialty of the Levant. If you've ever made hummus, then the recipe will sound very familiar.Place a whole (read full article)
We hosted a block party on the 5th of July and I was casting around for inspiration when I hit upon a great post on barbecue by my fellow blogger Drick of Drick's Rambling Cafe. Drick is from Alabama, where they know a thing or two about real barbecu (read full article)
What would summer be without this perennial Italian-American favorite? It's hard to imagine an Italian street fair with the aroma of sausages being grilled on portable barbecues while peppers and onions are sizzling on a near-by griddle. Isn't just t (read full article)
I guess it's Mexico week here at Memorie di Angelina and why not? If you think of it, some of the foods that most typify Italian cooking—tomato, zucchini, peppers, pepperoncino, corn for polenta, just to take a few examples—all come from the New (read full article)
I spend a lot of time on this blog in wistful remembrances of the delicious fruits and vegetables that I used to enjoy in Italy and, conversely, moaning about the lack of flavor of much of the produce you are likely to find here in the US. But there (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)
One does not always associate steak with Italian cooking, but one of the glories of Tuscan cuisine is, indeed, a simply prepared Porterhouse steak, grilled rare, over a wood fire: bistecca alla fiorentina, or literally 'Steak Florentine'. The dish is (read full article)
When things are really hectic at work, as they are now, even a hardcore food fanatic like myself doesn't always feel like cooking. Or perhaps you've had a heavy lunch or midday dinner and feel like a light dinner. Or you're looking for something to s (read full article)
Tuscans love beans. They eat them as part of many of the famous Tuscan soups like ribollita, they eat them in a salad with tuna as an antipasto, and, of course, they eat them as a contorno, or side dish, especially with grilled meats like the mythica (read full article)
Grilled seafood is extremely popular in Italy, especially in the warm weather months. One of my favorite restaurants in Rome, a place called "La Torricella" (The Little Tower) in the Testaccio section of town, served wonderful seafood. And perhaps (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)
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)
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)
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)
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