Tag Archives: salads

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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Macedonia di frutta (Fruit Salad)

Macedonia di frutta, or Italian fruit salad, is one of the most typical of summer desserts in Italy, often served with some lemon sorbet. But a macedonia can be made any time of year, with almost any combination of fruits in season. Ingredients Fresh fruit in season, trimmed, peeled and cut into bite-sized pieces Sugar Freshly […]

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How to Dress a Salad “all’italiana”

The proper dressing of a salad has got to be one of the most overlooked techniques in all of cookery. For many people, a salad is something so common that it hardly merits thinking about. But there is actually a kind of art to this everyday task that can really transform your salads from the pedestrian […]

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Milanese con insalata di pomodoro (Milanese-style Veal Chop with Tomato Salad Topping)

I once knew a charming couple from Milan named Omer and Maria Grazia. My memory of them is a bit hazy by now—sadly, we lost contact and it’s been years since I’ve seen them—but two food-related memories still stick out in my mind. The first was the time I made them minestrone alla milanese and […]

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Panzanella (Tuscan Bread Salad)

Panzanella, a Tuscan bread salad, is a great way to use old bread and avoid cooking in hot weather at the same time. And it is so simple to make, too. Take some slices or chunks of stale bread and dunk them in water until they begin to soften. This should not take long. Remove […]

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Insalata di riso (Rice Salad)

Mid-August, when the temperatures climb to tropical heights, is a time when even the enthusiasm of even the most avid cook can begin to wane. Italians often turn to easily prepared dishes that need minimal or no actually cooking. Salads are an obvious choice, and rice salads are a favorite. Not only are they delicious, […]

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Pico de gallo

I guess it’s Mexico week here at Memorie di Angelina and why not? If you think of it, some of the foods that most typify Italian cooking—tomato, zucchini, peppers, pepperoncino, corn for polenta, just to take a few examples—all come from the New World and more specifically from Mexico. (Potatoes, another New World import, are […]

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Insalata di sardine e ceci (Sardine and Chickpea Salad)

  One of the most delicious and satisfying antipasti in the Italian repertoire is also one of the simplest: tonno e fagioli, or tuna and beans. Well, the other day I was rummaging through my pantry, not really feeling like cooking—yes, it happens even to me sometimes—and found a can of ceci (chickpeas) and a […]

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Mock «puntarelle» alla romana

One of the dishes I miss most from my Roman days is the winter salad known as le puntarelle. Puntarelle are a kind of chicory native to the countryside around Rome. In fact, the vegetable is sometimes called “Roman chicory” in English. The shoots are rather thick but tender, white at the base and green […]

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Quick Note: Salade frisée à l’anchoiade

One of my favorite cold weather salads back in Rome were puntarelle, a kind of chicory typically dressed with a kind of garlic and anchovy vinaigrette. Fond memories…! This salad is a more refined French cousin, fit for elegant dinners but rustic enough for an everyday dinner. It makes a fine light entrée, a bed […]

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Salade frisée aux lardons (Frisée Salad with Bacon)

This rustic salad was one of my favorite starters when I lived in Paris. It is sheer simplicity to make: just brown some lardons slowly in a bit of oil (I like olive oil) until they have rendered their fat and are lightly crisp. While the lardons are browning, rub a salad bowl with garlic, […]

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Fagiolini all’agro (Green Beans with Lemon and Oil)

This dish of green beans dressed with fresh lemon juice and olive oil, to my mind, typifies the simple elegance of Italian cuisine. Fagiolini all’agro, also known as fagiolini all’insalata, is austere in its simplicity but yet, when made with the freshest and best quality ingredients, is truly delectable. Trim both ends of your green […]

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Pan-fried soft-shell crab and “Italian” cole slaw

One of the things I miss most about Italy is the wonderful Mediterranean seafood. But there is at least one area where North America may best the old country–soft-shell crab, especially here on the shores of the Chesapeake Bay. It’s soft-shell crab season again, and those of us living here are especially lucky to have […]

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Panzanella con “un po’ di tutto” (Tuscan Bread Salad, My Way)

As many readers will know, panzanella is a classic Tuscan bread, red onion and tomato salad. Well, the other day I had on hand some old bread and a few ripe tomatoes, but I also had bits and pieces of other ingredients fit for a salad–olives, cucumbers and half an avocado. And, why not?–I made […]

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Blackened Tilapia

You may be thinking that we eat nothing but rich Italian dishes in our house. Well, it is true that we mostly eat Italian–and why not, no other cuisine that I know of has so many dishes that are quick, easy, healthy and, to my taste at least, delicious. But from time to time I […]

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Insalata di arance rosse (Blood Orange Salad)

I recently found some blood oranges from California at the market–and I love blood oranges–so I made a blood orange salad as ‘dessert’: you just peel and slice the oranges, sprinkle over some black olives (Gaeta or nicoise are best), bits of red onion and parsley. Season with a bit (not much) of salt and […]

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Insalata Caprese

It’s a warm, wonderful Summer-like day, and I didn’t feel like doing any ‘real’ cooking (yes, even I feel lazy about cooking sometimes) so I just threw together—almost literally—this typical summertime salad of tomato, mozzarella and fresh basil that we’re all familiar with. This is a ‘composed’ salad like the salade nicoise, meaning you do […]

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Fagioli e tonno (Tunafish and Bean Salad)

Here’s a dish that really is just about as simple as you can get. If you can open a can, you can can make this salad! And, obviously, it is easy to double or treble the recipe if you’re expecting more dinner guests, or you just feel extra-hungry. Ingredients Makes enough for 4 persons as […]

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