Chicken Francese

FrankItalian-American, secondi piatti24 Comments

Chicken Francese

October is Italian-American Heritage month, and long time readers will know that each year, around this time, we feature an Italian-American dish. This year, we’re serving up Chicken Francese, a perennial favorite you’ll find on the menu of just about every Italian-American restaurant in the country. Despite its fame, the … Read More

Trippa alla fiorentina (Florentine Style Tripe)

Franksecondi piatti, Toscana32 Comments

Trippa alla fiorentina (Florentine Style Tripe)

It seems many of us have lost our taste for “variety meats” these days. It wasn’t that long ago—as I remember, well into my young adulthood—that you could find fresh veal and chicken liver, kidneys, tongue and yes, tripe in more or less any supermarket. Now you have to search … Read More

Penne al baffo

Frankpasta, primi piatti32 Comments

Penne al baffo

Penne al baffo is one of those quick and easy pasta dishes that epitomize casual Italian cookery at its delicious best. Shallots and ham are quickly sautéed, tomato passata and cream are added and reduced into a lovely coral colored sauce. Your pasta, cooked to slightly less than al dente, … Read More

Peperoni alla piemontese

Frankantipasti, Piemonte38 Comments

Peperoni alla piemontese

This simple but flavorful antipasto hails from the prosperous region of Piemonte in northwest Italy. The region has a relatively obscure but fascinating cuisine, perhaps best known for its iconic bagna cauda. This dish, peperoni alla piemontese, or Bell Peppers in the Style of Piemonte, features an anchovy sauce very … Read More

Polpo alla luciana (Santa Lucia Stewed Octopus)

FrankCampania, secondi piatti31 Comments

Polpo alla luciana

I love octopus. And in my opinion this iconic Neapolitan dish, polpo alla luciana or Stewed Octopus in the style of Santa Lucia, with is one of the loveliest ways to prepare it. And surely one of the simplest. You simmer the octopus whole in a typically Neopolitan soffritto of … Read More

Cacciucco di ceci (Tuscan Chickpea and Swiss Chard Soup)

Frankprimi piatti, Soups, Toscana33 Comments

Cacciucco di ceci

Those of you who know a bit about Italian cooking may recognize the name cacciucco. A speciality of Livorno in the region of Tuscany, cacciucco is one of the many fish soups that you’ll find up and down the Italian peninsula, and one of the most famous. I’ve been meaning … Read More

Melanzane sott’olio (Eggplant Cured in Oil)

Frankantipasti, contorno31 Comments

Melanzane sott'olio

As we enter into late summer, it’s once again the traditional time of year for putting up the season’s bountiful vegetables for enjoyment in the colder weather months. Some vegetables, like tomatoes, take to straight up canning. They are briefly cooked, either peeled and left whole (for pelati) or milled … Read More

Gelato di mirtilli (Blueberry Gelato)

Frankdessert, summer30 Comments

Gelato di mirtilli (Blueberry Gelato)

Our Gelato: The Basic Recipe post is one of the most popular here on Memorie di Angelina, especially around this time of year. No surprise there. There’s nothing quite as refreshing and satisfying as a scoop of gelato when the temperatures rise, whether as a sweet snack or dessert. That … Read More