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Torta alle fragole
di Beny e Marty dal blog Naso da tartufo Ingredienti: Base: 4 uova 500 g farina 100 g maizena 1 bustina di lievito 150 gr di olio di semi 2 bicchieri di latte 270 gr di zucchero mischiate tutto e cuocete a 180° 25-30 minuti Farcitura crema pastic (read full article)
Baccalà alla napoletana
Baccalà, or salted codfish, marries especially well with tomatoes, and the marriage reaches its apogee of deliciousness in the summer, when tomatoes are at their best. And who does tomatoes better than the people of Campania, home to Italy's best to (read full article)
Maiale Ubriaco
They don't make pork like they used to. Modern pork is raised lean for health reasons but in the process a lot of flavor got lost. But there are ways to make up for the lack of intrinsic flavor, like this simple Tuscan method for making pork ch (read full article)
POLPETTE DI ALICI
(polpette di alici al forno)Le polpette di alici, sono un delizioso secondo di pesce, ma anche uno sfizioso finger food. Sono semplici e facili da preparare, se poi vengono cotte al forno hanno pochissimi grassi e possono essere preparate in anticipo (read full article)
Master Recipe Index
Dear Readers,I would like to think of Memorie di Angelina as more of an online cookbook than a blog, a resource you can use really use as a reference as you would any other cookbook. The trouble is, the chronological structure of a blogging sit (read full article)
La genovese
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)
Vitello tonnato
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)
Pulled Pork “Pibil”
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)
Budino alla vaniglia
Condividi su Facebook!Ingredienti: 200 g di panna fresca 350 g di latte 4 tuorli 100 g di zucchero 8 g di colla di pesce 1 stecca di vaniglia (oppure 2 bustine di vanillina) PREPARAZIONE Il budino alla vaniglia è un delizioso dolce al cucchiaio, (read full article)
An Italian Cookout
For many Italians, Summer means outdoor grilling, just as it does for much of the rest of the world. One of my grilling favorites is the grigliata mista, mixed grilled meats. The choice of meats is up to the cook, but it usually includes lamb, pork, (read full article)
Tortino al Cocco con Salsa al Cioccolato e Rum
Scroll down for English version Bisogna prendere il cucchiaino e affondarlo nella morbidezza del tortino al cocco, quindi intingerlo nella salsa al cioccolato al rum per capire questo dessert. Il profumo è inebriante e il sapore (read full article)
How to Make (and Pronounce) Insalata Caprese
Ah, Italy. I miss you like a fat bambino misses a heaping serving of tiramisu. Back in college, I was lucky enough to spend a semester in Florence, where I was able to take touristy pictures like this one (what? posed? nahhh): and pick up a few (read full article)
Frank’s Sausage and Peppers
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)
Fegato alla veneziana
A good many people have an aversion to organ meats. Perhaps that's because they are often very well prepared—overcooking, which tends to accentuate the 'mineral' taste of organ meats and toughen their texture, is all too common. Or perhaps it's jus (read full article)
CROCCHETTE DI POLLO...CONTEST E PREMI
Tra pochi giorni iniziano i mondiali di calcio in Sudafrica, molti italiani e non saranno davanti alla TV a seguire l'evento sportivo, ci si riunisce con i parenti, gli amici o i colleghi per seguirlo insieme, se poi la diretta capita durante l'ora d (read full article)
DMANBURGER “Tiella” Opens July 12th
Mario Coppola and Chef Giuseppe Castellano of Gran Gusto [Cambridge Massachusetts] will open Tiella restaurant on July 12th in the old Cipolla Rosa location- on 61st and 1st Avenue. The railroad shaped space features rustic brick walls, dark wood f (read full article)
Bistecca alla fiorentina
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)
CHEESECAKE ZUCCHINE E GAMBERETTI
Da tempo avevo programmato di fare una cheesecake salata con zucchine e gamberetti, cremosa e dal sapore delicato, ma tra una cosa e l'altra non ho avuto mai tempo di prepararla e sono anche arrivata sul "fotofinish" per partecipare al contest di Imm (read full article)
Pollo alla diavola
Pollo alla diavola, or Devil's Chicken, is a simple and delicious way to grill chicken. Begin by butterflying a young chicken: cut away the chicken's back bone with kitchen shears and spread the chicken flat, skin side up. Cover the chicken with (read full article)
Saltimbocca alla romana
One of the most famous of all meat dishes in the Roman culinary repertoire, these veal scaloppini known as saltimbocca typifies Roman cooking in their simple, lusty deliciousness. And they are really quite easy to make, too, so long as you keep a few (read full article)
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