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Zucchine «a scapece» (Piquant Fried Zucchini)

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 can literally sprout from one day to another, and the production—especially around now, in high summer—can really get out of hand. I remember that one year […]

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Polpettone di tonno (Italian Tuna Loaf)

 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 to bake it briefly in the oven, which eliminates a lot of the fuss. Served with homemade mayo, it makes for an elegant antipasto or […]

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Insalata caprese all’americana (American-Style Caprese Salad)

Long time readers of Memorie di Angelina know that we pretty much stick to tried-and-true traditional Italian home cooking on this blog, but every once in a while, I get the urge to be creative. This week’s post is one of those rare occasions. Here’s an American style variation on a classic caprese salad mixing an […]

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Cozze al gratin (Gratinéed Mussels)

Seafood tends to be expensive, but, for some reason, mussels remain very affordable. Plus, they’re delicious and very quick to make. In our house, we love the classic sautè di cozze (steamed mussels sautéed with garlic and hot pepper) but for a change, you can take steamed mussels in different directions. In this recipe, steamed mussels are partially […]

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Insalata di cozze (Mussel Salad)

  It’s hard to think of an easier way to prepare mussels than this one. The mussels are steamed in white wine, shelled and then dressed with a lightly seasoned variation on the classic Italian oil and vinegar salad dressing. Add a pinch of red pepper flakes, if you like a little ‘kick’.  Let them […]

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Cavolfiore in salsa di acciughe (Cauliflower in Anchovy Sauce)

A quick note with a recipe for what is probably the most versatile of winter vegetables: cauliflower. It lends itself to practically every cooking technique you can think of: steaming, braising, boiling, frying, baking, roasting… And its mild flavor lends itself to pairing with all sorts of other foods and sauces. Here is one of […]

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Torta di porri (Leek Pie)

The Florentine chef and food historian Giuliano Bugialli is one of my favorite Italian cookbook authors, but he is relatively little known, particularly as compared with his near contemporary Marcella Hazan. Bugialli produced a number of wonderful cookbooks, some beautifully illustrated, some not, but all grounded in solid scholarship and a deep knowledge of his […]

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