Filoscio napoletano, Naples’ beloved mozzarella omelette, is the perfect example of what Italians call un piatto salvacena or a “dinner saver”. It means a dish you can throw together in just a few minutes using ingredients that you’ll almost certainly find your kitchen. For those days when you’re too tired … Read More
Crostata di ricotta e visciole (Roman Sour Cherry and Ricotta Tart)
One of my culinary ‘discoveries’ during my recent trip to Rome was crostata di ricotta e visciole, a Sour Cherry and Ricotta Tart. I put the word in scare quotes because I didn’t discover anything new at all. This crostata is a classic dessert in the ebraico-romano tradition going back … Read More
Cassoeula (Milanese Pork and Cabbage Stew)
This iconic pork and cabbage stew from Milan called cassoeula is as much a symbol of the city in its own rustic way as the more refined risotto alla milanese or a cotoletta. Cassoeula belongs to the same category of pork dishes as minestra del morti or the Soup of … Read More
Baccalà in zimino (Cod Simmered in Swiss Chard)
There is a class of dishes common to Tuscany and Liguria curiously styled “in zimino” in which the main ingredient, usually seafood, is simmered in greens, usually spinach or Swiss chard, and more often than some tomato. As regular readers may remember, in past posts we’ve looked at calamari in … Read More
Macarronada
Long time readers will know about our tradition here on Memorie di Angelina of featuring an Italian-American dish every October, Italian-American Heritage month. Over the years we’ve covered such classics as Spaghetti and Meatballs, Sunday Sauce, Baked Ziti, Stuffed Shells, Chicken Parmesan, Chicken Scarpariello, Chicken Francese, Baked Clams, Wedding Soup, … Read More
Torta salata di zucca (Savory Pumpkin Pie)
Well, autumn is well and truly upon us. And there’s no vegetable that marks the new season quite like the pumpkin. Even here in the US, where food markets have almost entirely lost their sense of seasonality, you can still count on the appearance of pumpkins and other hard squashes … Read More
Tagliata di manzo al pepe nero
I’m not a big meat eater, but once in a while I really enjoy a nice juicy steak. That said, I find steak just on its own, truth be told, a bit banal. But here’s a steak with a difference, tagliata di manzo al pepe nero. A tagliata, as you … Read More
Pasta allo scarpariello (Shoemaker’s Pasta)
Pasta allo scarpariello is one of those pasta dishes that you can whip up on the fly, in the time it takes to cook the pasta: you lightly sauté garlic in olive oil (add a pinch of hot pepper if you want a kick) then cherry tomatoes, split in half, and … Read More