Tag Archives: Holidays
Angelina's Roast Chicken with Sausage Stuffing

Angelina’s Pollo arrosto ripieno (Roast Chicken with Sausage Stuffing)

Apart from lasagna, nothing says Sunday dinner to me like a roast bird, sitting on the dining room table golden brown, with crispy skin, tender, juicy meat and—for special occasions—a savory stuffing. It’s a dish that was almost a universal feature of family dinners back in the day but, sadly, has become a rarity. Well, […]

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Rotolo di tacchino (Roast Turkey Roll)

Turkey is a popular meat in Italy, often providing a less expensive alternative to veal in dishes ranging from scalloppine to ossobuco. But a whole roast bird, Thanksgiving style, is a rarity. Back in Rome, I remember we had to special order our bird from a local butcher and presented it with much flourish, and […]

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Pizza di scarola (Escarole Pie)

The word pizza in Italian has a broader meaning than it does in English. Besides the savory disk we all know and love, it also refers to both savory and sweet confections that we would likely call ‘pies’ in English, including Angelina’s pizza dolce, which doesn’t even have a crust. Then there’s the classic pizza rustica, […]

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Spaghettini al caviale di salmone (Thin Spaghetti with Salmon Roe)

Elegant cooking doesn’t need to mean complicated. Here’s a pasta dish that you can whip up in the time it takes for the water to come to a boil and the pasta to cook—yet it is fancy enough for the most important or better yet, intimate of dinners: thin spaghetti dressed with a creamy shallot […]

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Casatiello (Neapolitan Easter Bread)

One of my fondest taste memories from my childhood was a bread we used to call “Anzogna bread” (the name, I am told, is a dialect word for lard). My grandparents would buy it at a local bakery in the Italian neighborhood they lived in. These days, sadly, you can’t buy it any more. Italian […]

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Tortellini fatti in casa (Homemade Tortellini)

Among the dizzying variety of stuffed pastas in the Italian repertoire, perhaps none—with the exception of ravioli—is more famous than the ring-shaped tortellino. These bits of bliss are ambassadors of Italian cuisine abroad and these days they (or aberrant facsimiles) can be found on the shelves of almost any supermarket. Within Italy, tortellini are practically […]

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Angelina’s Pizza Dolce (Italian Cheesecake)

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 […]

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Struffoli!

  Struffoli, small balls of dough fried and then covered in honey, is the quintessential Christmas sweet of Naples and its region of Campania. Although I don’t have much of a sweet tooth, it is very dear to my heart; it was one of nonna Angelina’s signature dishes, and it never failed to make an […]

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Angelina’s Lasagna di Carnevale (Lasagna for Carnival)

Among Angelina’s generation, each of the female family members had a special dish that she was known for. My great-aunt, Angelina’s sister, who we called zi’-zi’ (loosely translated, ‘auntie’), was the ravioli specialist. Another great-aunt, zi’ Annin’,  was known as “the little pie-maker” and yet another specialized in calzone pugliese, which we used to call […]

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A New Year’s Tradition: Cotechino con lenticchie (Emilian Sausage with Lentils)

New Year’s Eve for Italians—like so many other holidays—is marked by a large, festive meal, often an elegant seafood dinner, called the cenone di San Silvestro or cenone di Capodanno, the word ‘cenone‘ being Italian for ‘big supper’. For me, a seafood risotto like risotto alla crema di scampi would be a perfect primo, followed […]

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Pollo fritto per Chanukà (Hannukah Fried Chicken)

Continuing with our Italian Hannukah dinner, after the first course of riso coll’uvetta, proceed to the second course of chicken which is, of course, fried in olive oil. This dish is popular in Rome and all over Italy for Hannukah. Ingredients Serves 4-6 One whole chicken For the marinade: Juice of one large lemon, freshly […]

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An Italian Hannukah: Riso coll’uvetta (Rice with Raisins)

It may come as a surprise to some, but Italy has a Jewish tradition going back not just centuries, but millennia. A Jewish community existed in Rome dating from during the Roman Republic, even before the Empire, in the first centuries BCE. That presence grew during the late Middle Ages, when Italy presented a relatively […]

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Spaghetti alle vongole (Spaghetti with Clam Sauce)

A Friday night favorite at our place—and traditional Christmas Eve primo piatto—is spaghetti with clam sauce, one of the signature dishes of Neapolitan cuisine. It is surprisingly easy to make, fun (if a bit messy) to eat and—if you have some good, fresh clams on hand—really, really tasty. Ingredients Serves 4-6 persons 500g (1 lb.) […]

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