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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 (Tuscan Leek Pie)

This recipe for Tuscan leek pie comes from the Florentine chef and food historian Giuliano Bugialli. He is one of my favorite Italian cookbook authors but 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 […]

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Carote marinate (Marinated Carrots)

Carote marinate are beautiful to look at and wonderfully versatile.  In season year ’round, they serve equally well as an antipasto or side dish, or as part of a buffet spread. Best of all, they take almost no effort to make and can—indeed, should—be made ahead of time. If you ask me, every cook should […]

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A Neapolitan Christmas: Insalata di rinforzo (Cauliflower and Pickled Vegetable Salad)

This zesty cauliflower salad is a fixture on family tables in Naples during the Christmas season.  The salad is called rinforzo—’reinforcement’—is because it was customary in the old days to make a first batch as an antipasto on Christmas Eve and to keep on ‘reinforcing’ it with more cauliflower and condiments over the course of the holiday […]

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A Neapolitan Christmas: Capitone fritto (Fried Eel)

It wouldn’t be Christmas Eve without fish, and capitone, or eel is one of the most popular choices in Italy, where the tradition goes back for millennia. While eel is almost unheard of in the US outside sushi circles, there’s a good reason for its popularity: eel has a meaty flavor and firm texture that even […]

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Insalata russa (Russian Salad)

Russian Salad, known in Russian as Салат Оливье or Salad Olivier, was once a common feature on festive tables all over the world. The Italian version of this international dish is distinguished by the use of Italian-style mayonnaise made with fruity olive oil. This venerable dish seems to have gone out of fashion, perhaps because of […]

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Barchette di radicchio (Manu’s Radicchio “Boats” Filled with Mascarpone, Gorgonzola and Glazed Walnuts)

It will only be a quick post this busy holiday weekend, dear readers, but I didn’t want to let too much time pass without making good on my promise to prepare at least one dish from fellow blogger Manuela Zangara’s holiday cookbook. My choice, her recipe for these pretty radicchio “boats”, typifies the kind of […]

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Pallotte cacio e uova (Cheese and Egg Balls)

An iconic dish from the Abruzzo region in the cucina povera tradition, pallotte cacio e uova—cheese and egg balls—probably got its start as a way to use up leftover bits of cheese and stale bread. The mixture is then bound together with egg and formed into balls and, just like meatballs, fried and simmered in […]

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Gattò di patate (Potato “Cake”)

Another example of the French Bourbon legacy in Neapolitan cooking, this gattò—from the French gateau—is a savory ‘cake’ made of mashed potatoes enriched with eggs, butter and grated cheese, a mixture you may remember from our recipe for crocchè di patate (Potato Croquettes). The filling for this cake is a combination of cheeses and cured […]

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Affettati misti (Mixed Cured Meats)

One of the most iconic ways to start a holiday or other important Italian meal is with a plate of assorted cured meats, called salumi in Italian, thinly sliced and arranged artistically (or not) on a serving platter. Each diner then helps themselves to the ones that appeal to them most. It’s a delicious to […]

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Bruschetta

Bruschetta is a dish of such astonishing simplicity that you might say it’s not even worth blogging about. After all, the authentic, basic bruschetta is nothing more or less than grilled bread, rubbed with garlic and drizzled with olive oil, seasoned with a sprinkling of salt. And besides, there are a million paper and online […]

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Crocchette di patate (Potato Croquettes)

Crocchette di patate are wonderfully versatile. They are probably most often served as an antipasto, but they can also do fine service as a lovely contorno, especially with fried meat or fish dish, or as part of a fritto misto, or as a first course instead of pasta, which is how we enjoyed them today, […]

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Farinata genovese (Genovese Chickpea Flatbread)

One of the iconic dishes of Ligurian cuisine, just as typical of the region as pesto, la farinata genovese deserves to be better known. It has a wonderful, mildly nutty flavor that marries well with just about anything you want to serve it with, but it is perfectly delicious on its own, as an antipasto […]

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