Memorie di Angelina

Salsa verde, literally ‘green sauce’, is a quick, parsley-based raw condiment, intensely flavored with garlic, anchovies, capers, a dash of vinegar and, if you like, a pinch of hot red pepper, all bathed in fruity olive oil. It  is a culinary cousin to other such sauces like the Sicilian salmoriglio or the Argentinian chimichurri and the […]

A sformato, which literally means ‘unmolded’ is something like a soufflé without the puff: the main ingredient is mixed with a very stiff béchamel sauce and eggs, then baked in a mold until set. But since the eggs are left whole rather than separated and the whites whipped, a sformato only rises ever so slightly […]

  Mayonnaise may have been invented by the Spanish and popularized by the French, but Italians make maionese, too. The Italian method is not very different from elsewhere, but, not surprisingly, it is made either partially or entirely with olive oil (as was the original Spanish version) and is kept very basic: mustard and other flavorings […]

A frittata is another one of those dishes that lends itself well to the dog days of summer: quick and easy to prepare, amenable to eating hot or cold, and it keeps well, overnight or even longer. And, of course, it can accommodate an almost infinite variety of fillings that can change with the seasons. […]

For most of us, pizza means just one thing: a round disk of dough topped with tomato, mozzarella and other goodies and baked in a hot oven. But the word ‘pizza’ can also refer to a sweet pie, typically made with ricotta and eggs, flavored with sugar and other things, called pizza dolce di ricotta. Angelina […]

A perfect light lunch or dinner for those times when you don’t feel like making anything too complicated, these Neapolitan ‘eggs in purgatory’ take perhaps 25 minutes and practically make themselves. Ingredients (for 2 people) 4 eggs 1 small (14 oz.) can of tomatoes (or passata di pomodoro) 1/2 onion, finely chopped 1 clove garlic, […]

One of the wonders of Italian cuisine is its incredible variety, and much of that variety comes from the mix-and-match nature of so many of its dishes. You take a staple base ingredient like rice or pasta, and you pair that with all sorts of flavoring ingredients and come up with literally hundreds of variations […]