…sprouts very nicely. Nevertheless, I do have to say that my favorite batter remains Angelina’s method: a light flouring, followed by a bath in beaten egg enriched with grated Parmesan…
Migliaccio di semolino (Semolina Cake)
…extravagant, it can be fancied up with candied fruits, raisins or chocolate bits. It’s the kind of thing I can imagine Angelina enjoying, even if I don’t recall her making…
Coste di bieta gratinate (Gratinéed Swiss Chard Stems)
…a risotto fritte, battered and fried, in typical Angelina style: parboiled, then dipped in flour and then seasoned egg and then shallow-fried in olive oil, or perhaps with a flour…
Fusilli primavera
…about it years ago in some gourmet magazine and asked Angelina to make me it for me. “What’s that?” she replied with a bemused chuckle. And in all my years…
Utica Greens
Long time readers will know that, although Memorie di Angelina is a blog about the cuisine of Italy, around this time of year we feature an Italian-American dish. This year’s…
Fritole alla veneziana (Venetian Carnival Fritters)
…Angelina’s chiacchiere, the fried dough ribbons typical of southern Italy and beyond, but in Venice and nearby Trieste, they make fritole, sometimes spelled frittole—lovely roundish fritters made with a soft,…
Asparagi in casseruola (Cavalcanti’s Sautéed Asparagus)
…proportion as well as basic understanding of culinary techniques. A final word… Regular readers may have noticed it was a “quiet” May here at Memorie di Angelina. For the first…
Pasta al tonno a modo mio
For the most part, the dishes we present here at Memorie di Angelina are taken from the time-tested canon of Italy’s rich culinary tradition. But like many other home cooks,…
