Memorie di Angelina - Easy authentic Italian recipes

Tagliatelle alla crema di asparagi (Tagliatelle with Asparagus Cream Sauce)

21 March 2025 23 Comments

Spring is finally here! There’s nothing that lifts a body’s spirits quite like the green shoots and gentle sun of spring after a long, hard winter. And then there’s the wonderful produce that starts to appear in our markets this time of year—tiny peas, artichokes, fava beans in their hefty

Torta di patate alla trentina (Potato Pie)

28 February 2025 34 Comments

Pere al forno con gorgonzola e noci (Baked Pears with Gorgonzola and Walnuts)

21 February 2025 35 Comments

pasta

Cannelloni ricotta e spinaci (Spinach and Ricotta Cannelloni)

starters/antipasti

Vignarola (Roman Spring Vegetable Medley)

dessert/dolci

Tiramisù alle fragole (Strawberry Tiramisu)

Puglia

Agnello e piselli (Lamb and Peas)

starters/antipasti

Carciofi alla romana (Roman Style Artichokes)

dessert/dolci

Fragole al vino rosso (Strawberries in Red Wine)

mains/secondi piatti

Abbacchio alla romana (Roman Style Roast Lamb)

pasta

Pasta salmone e piselli (Pasta with Salmon and Peas)

Rome and Lazio

For a May Day Picnic: Fave e pecorino (Fava Beans and Pecorino)

starters/antipasti

Asparagi all'agro (Asparagus with Lemon and Olive Oil)

sides/contorno

Cipolline novelle con piselli (Spring Onions and Peas)

starters/antipasti

Strudel salato con asparagi e prosciutto

dessert/dolci

Scarpaccia dolce viareggina (Sweet Zucchini Tart)

Maritozzi

Pasta con la ricotta (Pasta and Ricotta Cheese)

Spaghetti al nero di seppia (Spaghetti with Squid Ink)

Torta di patate alla trentina (Potato Pie)

Parmigiana di melanzane alla siciliana (Sicilian Style Eggplant Parmesan)

Welcome to Memorie di Angelina!

I’m Frank. I’m an international lawyer by day, but when I get home at night, I like nothing better than to cook. I’ve always loved to cook, ever since I was barely tall enough to peer over the top of a stove. Cooking is the best way I know to unwind from a stressful day’s work. And sharing the dishes I make is a profound way to connect with friends and loved ones.