Baccalà in zimino (Cod Simmered in Swiss Chard)
Memorie di Angelina
by Frank
1w ago
There is a class of dishes common to Tuscany and Liguria curiously styled “in zimino” in which the main ingredient, usually seafood, is simmered in greens, usually spinach or Swiss chard, and more often than some tomato. As regular readers may remember, in past posts we’ve looked at calamari in ... Read More The post Baccalà in zimino (Cod Simmered in Swiss Chard) appeared first on Memorie di Angelina ..read more
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Macarronada
Memorie di Angelina
by Frank
3w ago
Long time readers will know about our tradition here on Memorie di Angelina of featuring an Italian-American dish every October, Italian-American Heritage month. Over the years we’ve covered such classics as Spaghetti and Meatballs, Sunday Sauce, Baked Ziti, Stuffed Shells, Chicken Parmesan, Chicken Scarpariello, Chicken Francese, Baked Clams, Wedding Soup, ... Read More The post Macarronada appeared first on Memorie di Angelina ..read more
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Scialatielli con frutti di mare
Memorie di Angelina
by Frank
1M ago
I was in the lovely town of Praiano on the Amalfi Coast recently for a family wedding. There I discovered a rather thick semi-long fresh pasta called scialatielli, served with a delicious sauce of lobster simmered in fresh tomato. It was a most memorable meal, made even more special by ... Read More The post Scialatielli con frutti di mare appeared first on Memorie di Angelina ..read more
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Torta salata di zucca (Savory Pumpkin Pie)
Memorie di Angelina
by Frank
1M ago
Well, autumn is well and truly upon us. And there’s no vegetable that marks the new season quite like the pumpkin. Even here in the US, where food markets have almost entirely lost their sense of seasonality, you can still count on the appearance of pumpkins and other hard squashes ... Read More The post Torta salata di zucca (Savory Pumpkin Pie) appeared first on Memorie di Angelina ..read more
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Tagliata di manzo al pepe nero
Memorie di Angelina
by Frank
1M ago
I’m not a big meat eater, but once in a while I really enjoy a nice juicy steak. That said, I find steak just on its own, truth be told, a bit banal. But here’s a steak with a difference, tagliata di manzo al pepe nero. A tagliata, as you ... Read More The post Tagliata di manzo al pepe nero appeared first on Memorie di Angelina ..read more
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Pasta allo scarpariello (Shoemaker’s Pasta)
Memorie di Angelina
by Frank
1M ago
Pasta allo scarpariello is one of those pasta dishes that you can whip up on the fly, in the time it takes to cook the pasta: you lightly sauté garlic in olive oil (add a pinch of hot pepper if you want a kick) then cherry tomatoes, split in half, and ... Read More The post Pasta allo scarpariello (Shoemaker’s Pasta) appeared first on Memorie di Angelina ..read more
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Frittata al pomodoro (Tomato Frittata)
Memorie di Angelina
by Frank
3M ago
It’s been quite a while since we last published a frittata recipe. Five years to be exact. I’m not sure why. A frittata is just the kind of carefree, quick and easy dish we like to feature around here, especially this time of year when the weather is at its ... Read More The post Frittata al pomodoro (Tomato Frittata) appeared first on Memorie di Angelina ..read more
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Spaghettini all’acqua di limone e provolone
Memorie di Angelina
by Frank
4M ago
Spaghettini all’acqua di limone e provolone—thin spaghetti cooked in lemon infused water and finished with provolone cheese—was invented by Chef Peppe Guida, chef at the Michelin starred restaurant Osteria Antica Nonna Rosa on the Sorrentine Peninsula about 11 km west of Sorrento. In this rather trendy, lighter alternative to the standard pasta al limone, Chef Guida forgoes the usual cream. Instead, the dish gets its creaminess from an increasingly popular pasta cooking technique called pasta risottata. As we all know, you traditionally boil pasta separately in lots of water and, when it’s coo ..read more
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Vignarola (Roman Spring Vegetable Medley)
Memorie di Angelina
by Frank
5M ago
This iconic Roman dish called la vignarola is a ‘medley’ of spring vegetables made from spring onions, fava beans, artichokes, peas and tender lettuce, flavored in typically Roman style with a bit of guanciale. If there’s one Roman dish that says “spring on a plate”, this is it. Admittedly, prepping the vegetables, especially the artichokes and fava beans, requires some patience. But from there the recipe is a simple one. You start with sautéing the guanciale, then the onion, then the other vegetables in order according to the time it takes to cook them: first the artichokes, then th ..read more
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Brutti ma buoni
Memorie di Angelina
by Frank
5M ago
Brutti ma buoni, meaning “ugly but good”, is the jocular name Italians give to these nut and meringue cookies originally from north-central Italy (their precise origin is disputed) but now popular all over the country. The recipe is simple enough, though you need to take some care so they come out just right. You fold roughly ground hazelnuts or almonds (or a mix of both) into a soft meringue made with egg whites and sugar. You then reduce this mixture over a low flame until it forms a sticky “dough”, which you then drop in spoonfuls on a cookie sheet. Then they bake in a low oven for about 20 ..read more
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