…a rare treat! I usually make zucchini blossoms the way Angelina used to, filled with mozzarella and anchovy, then battered and fried in olive oil. But this week I felt…
Calamari ripieni (Stuffed Calamari)
…Antipasto, Main Course Cuisine: Campania, Italian Keyword: braised Servings: 4 Author: Memorie di Angelina Ingredients 500g (1 lb) squid cleaned For the stuffing: The tentacles from the squid finely minced…
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…
Frittata di salsiccia, patate e funghi (Sausage, Potato and Mushroom Frittata)
…inside.) Angelina made her frittatas quite thick, and for a long time I thought they were all made that way. But then, many years ago, I ordered an onion frittata…
Cardi fritti (Batter-fried Cardoons)
…the coating that protects the main ingredient from the hot oil, from a very basic light flouring, to Angelina’s way of dipping the ingredient in flour and then beaten egg,…
Romeo Salta’s Easter Salad
…shoulders with the rich and famous. But Romeo Salta was also my first introduction to Italian food other than Angelina’s Neapolitan cookery. Salta served what was at the time called…
Cremolata di pesche (Peach Cremolata)
…sorbetto and granita as well. And each type comes in a wide variety of flavors. We’ve covered many of these desserts on Memorie di Angelina at one point or another…
Petto di vitella alla fornara
…Market in Angelina’s old neighborhood. Make sure to specify that you don’t want your breast whole, and without the pocket for stuffing. Recipes for veal breast will often call for…
