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Cinghiale in agrodolce (Sweet and Sour Wild Boar)

In Fall, Lazio, secondi piatti, Winter by Frank13 Comments

Genuine Italian cookery generally has straight-forward taste profiles. As I’ve said before, one of the best ways to tell if a recipe is really Italian is to count the ingredient list: you should have your doubts about any recipe with over, say, seven ingredients; more …

FrankCinghiale in agrodolce (Sweet and Sour Wild Boar)
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Zuppa pavese (Pavia Style Soup)

In Lombardia, primi piatti, Soups by Frank20 Comments

A humble soup in the cucina povera tradition, zuppa pavese from the Lombardy city of Pavia has a regal history behind it. Legend has it that French king Francis I, fleeing from defeat in a nearby battle, found himself in a peasant …

FrankZuppa pavese (Pavia Style Soup)
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Crostini di fegatini (Tuscan Chicken Liver Crostini)

In antipasti, Fall, Toscana by Frank12 Comments

Crostini di fegatini—bread slices topped with a savory chicken liver paste—are the iconic Tuscan antipasto. In this version from Giuliano Bugialli’s classic work, The Fine Art of Italian Cooking, the liver paste is flavored unusually with  juniper berries, a touch that …

FrankCrostini di fegatini (Tuscan Chicken Liver Crostini)
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Frittelle di mele (Tyrolean Apple Fritters)

In Alto Adige, dessert by Frank13 Comments

I’ve written about it before—I don’t have much of a sweet tooth. Dessert at home is usually a piece or two of seasonal fresh fruit. But sometimes I crave something more elaborate. I love fruit tarts or torts or fruits poached in …

FrankFrittelle di mele (Tyrolean Apple Fritters)
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Verza stufata (Braised Savoy Cabbage)

In contorno by Frank19 Comments

With all the focus today on trendy vegetables like kale and Brussels sprouts, we tend to forget about good old fashioned cabbage. It’s cheap and tasty and—just like its more fashionable cousins—good for you. And while most people associate cabbage …

FrankVerza stufata (Braised Savoy Cabbage)
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Trippa alla romana (Roman-Style Tripe)

In Lazio, secondi piatti by Frank14 Comments

Tripe was once a common part of the Italian diet, and no where more so than Rome. The inhabitants of the Eternal City are famous for their love of offal, which they jocularly call the quinto quarto, or the ‘fifth …

FrankTrippa alla romana (Roman-Style Tripe)
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Gnocchi alla romana (Roman Semolina Gnocchi)

In gnocchi, Lazio, primi piatti by Frank18 Comments

Here’s a linguistic quandary: The Italian word gnocchi is usually translated as ‘dumplings’, and the dictionary defines the word ‘dumpling’ as “a small mass of leavened dough cooked by boiling or steaming” or “a piece of dough, sometimes filled, that …

FrankGnocchi alla romana (Roman Semolina Gnocchi)
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Carciofi e patate in padella (Braised Artichokes and Potatoes)

In contorno by Frank12 Comments

Artichokes are usually thought of a spring vegetables, but in many countries, including here in the US, they have a second season in the Autumn.  It’s a great time to try Braised Artichokes and Potatoes. The tubers bring the kind of …

FrankCarciofi e patate in padella (Braised Artichokes and Potatoes)
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Columbus Day Special: Spaghetti and Meatballs

In Italian-American, pasta, piatti unici, primi piatti by Frank18 Comments

 Memorie di Angelina is dedicated to continental Italian cookery, but as long time readers will know, every Columbus Day we feature an Italian-American dish. This year’s feature: Spaghetti and Meatballs, which might be the most famous Italian-American dish of all …

FrankColumbus Day Special: Spaghetti and Meatballs
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Pollo in porchetta (Tuscan Spit Roasted Chicken)

In secondi piatti, Toscana by Frank20 Comments

When I served this dish, several of my dinner guests were wondering what the ‘secret’ ingredient was that gave this Tuscan spit roasted chicken such a special flavor. Of course, rotisserie chicken is almost always wonderfully juicy and luscious, but pollo …

FrankPollo in porchetta (Tuscan Spit Roasted Chicken)
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Pesce all’acqua pazza (Fish Poached in “Crazy Water”)

In Campania by Frank8 Comments

Acqua pazza, or ‘crazy water’ is the humorous term for a really easy but very tasty Neapolitan method for poaching fish. Make a garlic and oil base, throw in a few cherry tomatoes and other flavorings if you like, lay down your …

FrankPesce all’acqua pazza (Fish Poached in “Crazy Water”)
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Risotto ai funghi (Mushroom Risotto)

In Lombardia, Piemonte, primi piatti, Risotto and Other Rice Dishes, Veneto by Frank5 Comments

Well, Autumn is well and truly upon us. We’re waking up to cool mornings and going to bed to downright chilly nights. And while our local farmers market is still full of peaches and tomatoes, a mushroom stand made its first appearance …

FrankRisotto ai funghi (Mushroom Risotto)
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Frittata di zucchine al forno (Baked Frittata with Zucchini)

In antipasti, secondi piatti by Frank13 Comments

Baked frittata is an awesomely easy alternative to the traditional fried frittata. There’s no need for any tricky flipping of pans or worrying if your eggs are getting burnt on the bottom while they’re still runny in the middle. The oven’s …

FrankFrittata di zucchine al forno (Baked Frittata with Zucchini)
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Confettura di ciliegie (Cherry Preserves)

In dessert, sauces by Frank15 Comments

Cherry preserves are so easy to make at home it’s a wonder more folks don’t do it. Not only are you saving money, you know exactly what’s going into the product. The Italian take on fruit preserves begins like so many other …

FrankConfettura di ciliegie (Cherry Preserves)
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Homemade Passata di pomodoro: Step by step

In reference by Frank30 Comments

Passata di pomodoro (or passata for short) is the multi-purpose tomato purée that every aspiring Italian cook should learn how to make. Fortunately, it’s really quick and easy, but you do need one special piece of equipment: a food mill. The method …

FrankHomemade Passata di pomodoro: Step by step
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Bucatini alla pizzaiola

In Campania, pasta, primi piatti, Puglia by Frank20 Comments

Most of us don’t much like to use the oven in the dog days of summer, but you might want to make an exception for bucatini alla pizzaiola, a delicious baked pasta dish that sings all the favorite flavor notes …

FrankBucatini alla pizzaiola
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Peperoni in padella (Angelina’s Fried Peppers)

In Campania, contorno by Frank12 Comments

Everyone knows about fried peppers—they’re a summertime standby. They make an appearance at just about every Italian cookout or street festival. But while the dish has become something of a cliché, Angelina had her own, special way of preparing them. Her recipe …

FrankPeperoni in padella (Angelina’s Fried Peppers)
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How to Slice a Bell Pepper

In reference by Frank11 Comments

If you’re like me, you probably slice peppers in half lengthwise through the core, and proceed to trim out the seed core from each half (which inevitably send seeds flying around) and then slice up the flesh, trimming off the bitter …

FrankHow to Slice a Bell Pepper