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Trippa alla romana (Roman-Style Tripe)

In Lazio, secondi piatti by Frank4 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, …

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

In gnocchi, Lazio, primi piatti by Frank16 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 …

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

In contorno by Frank11 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 …

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, …

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

In secondi piatti, Toscana by Frank19 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 …

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 …

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 …

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

In antipasti, secondi piatti by Frank11 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 …

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. …

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

In reference by Frank29 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 …

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 …

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, …

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 …

FrankHow to Slice a Bell Pepper
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Fiori di zucca fritti (Angelina’s Fried Zucchini Blossoms)

In antipasti by Frank21 Comments

Zucchini is everywhere in our markets in the summer, but zucchini blossoms are another story. They are awfully hard to find. Forget about supermarkets, a better bet is your local farmers market—and …

FrankFiori di zucca fritti (Angelina’s Fried Zucchini Blossoms)
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Pesche al vino rosso (Peaches in Red Wine)

In dessert, summer by Frank10 Comments

Sometimes the simplest things are the best. And today we are featuring peaches in red wine, a dessert that takes practically no effort to make. The fruit is softened a bit with …

FrankPesche al vino rosso (Peaches in Red Wine)
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Zucchine «a scapece» (Piquant Fried Zucchini)

In antipasti, Campania, contorno, summer by Frank20 Comments

There are four quintessential Italian summer vegetables: tomatoes, peppers, eggplant and zucchini. Of these, zucchini seems to get the least respect, maybe because zucchini plants are so incredibly prolific. New zucchini …

FrankZucchine «a scapece» (Piquant Fried Zucchini)
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Polpettone di tonno (Italian Tuna Loaf)

In antipasti, secondi piatti by Frank9 Comments

A lighter summery alternative to classic meatloaf, polpettone di tonno, or Italian tuna loaf, is every bit as tasty if you ask me. Traditionally boiled, a more modern take on this dish is …

FrankPolpettone di tonno (Italian Tuna Loaf)
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Pesto genovese (Genoese Basil Sauce)

In Liguria, pasta, primi piatti by Frank14 Comments

I’m old enough to remember when pesto genovese, the Genoese basil sauce, was a novelty in the US. These days everyone knows about pesto, to the point where it’s become …

FrankPesto genovese (Genoese Basil Sauce)