Join our growing community of food lovers! Store your favorite recipes, rate and review other recipes, share them with friends, find helpful information and tips, and much, much more. Signing up is quick, easy and free!
|
Share your Super Bowl recipes with us! Add Recipe
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.
This is one of the easiest and most versatile vegetable dishes in the Italian repertoire: funghi trifolati, or 'truffled' mushooms, so called because the thinly sliced and sautéed mushrooms are said to resemble that other, more highly prized tuber. (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)
Rabbit is a wonderful meat, leaner but yet tastier than most chicken you'll find in these days of industrial agriculture. Many people (at least in the US) have an aversion to eating rabbit, but it is quite popular in Italy, Spain, France and elsewher (read full article)
No Italian New Year's celebration would be complete without this dish of a delicious sausage served with lentils. New Year's Eve for Italians—like so many other holidays—is marked by a large, festive meal, often an elegant seafood dinner, called (read full article)
Dessert is our house is normally a piece of fruit, perhaps with some cheese, and, in winter, some mixed nuts in their shells. This is why you will not find very many desserts featured on this blog. But there is at least one prepared dessert that make (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)
Here's a wonderful way to 'recycle' leftover brasato or other pot roast—as a filling for stuffed pasta: Prepare the filling by finely chopping the leftover roast in a food processor together with an egg or two, lots of grated parmesan cheese and, i (read full article)
Who doesn't love winter squash soup? It is savory yet sweet, warming yet light. It makes a wonderful first course, to be followed by a roast, or a light supper after too many hearty holiday meals... My version of this soup is extremely easy. You tak (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)
When one thinks of Tuscan cooking, one of the first dishes that comes to mind—along with such icons as fagioli all'uccelleto and bistecca alla fiorentina—is pappardelle sulla lepre, wide ribbon pasta with hare sauce. Its fame is perfectly justifi (read full article)
Some readers may wonder why they have not seen a recipe so far this Fall for risotto alla zucca, one of the most popular autumn and winter risottos. Zucca is Italian for pumpkin, but Italian pumpkins are quite different from their American cousins: t (read full article)
Perhaps the most emblematic dish of the cuisine of Lombardy, the northern Italian region of which Milan is the capital, ossobuco (or oss bus in Milanese dialect) is veal shank, cut into thick rounds of shank meat around a marrowbone. It is typically (read full article)
There are all sorts of mushroom sauces, some of which have made their appearance on this blog: the mushroom and tomato sauce, for example, that goes so well with dried pasta, or the mushroom cream sauce for gnocchi or even ox tongue. None of these ar (read full article)
Risotto, as we all know, is an almost infinitely variable dish. You can pair rice with almost any meat, fish, vegetable or even fruit. One of the very finest ways to make risotto is with radicchio, whose mildly bitter flavor makes it a wonderful foil (read full article)
One of my favorite cold weather salads back in Rome were puntarelle, a kind of chicory typically dressed with a kind of garlic and anchovy vinaigrette. Fond memories...! This salad is a more refined French cousin, fit for elegant dinners but rustic e (read full article)
Our free membership allows you to rate and review recipes, manage your private recipe box, submit your own recipes, and more!
Creating your account...
Thanks for joining HalfHourMeals.com!
An unexpected error occurred. Please try again.
