Minestra dei morti (Soup of the Dead)

FrankLombardia, piatti unici, primi piatti, secondi piatti, Soups35 Comments

Minestra dei morti (Soup of the Dead)

Modern Milan, political capital of Lombardy and financial capital of Italy, conjures up images of sharply dressed business people, trendy fashion shows and elegant shops. Lombardy is one of the riches areas of Italy and, indeed, the world. So it may come as a surprise that the region’s traditional cuisine is actually fairly rustic, with … Read More

Cicoria e fagioli (Chicory and Beans)

FrankCampania, contorno, piatti unici, primi piatti, Soups44 Comments

Chicory and beans (Cicoria e fagioli)

Chicory and Beans is one of those lean dishes that Angelina practically lived on weekdays. Like many good southern Italians, she was what we might call today a ‘flexitarian‘—living mostly on vegetables, saving meat for Sundays and other special occasions. Her lunch would often consist of chicory or escarole or some other … Read More

Peas and Eggs (Piselli cacio e uova)

FrankCampania, contorno, Italian-American, piatti unici, primi piatti, secondi piatti, Soups27 Comments

Peas and Eggs

Columbus Day is right around the corner, and as regular readers know, that’s the occasion each year for us to feature a classic Italian-American dish. This year we’re sharing an old family recipe, one that I’m sure will be familiar to many readers “of a certain age”: Peas and Eggs. … Read More

Carbonade valdostana

FrankFall, piatti unici, secondi piatti, Val d'Aosta, Winter26 Comments

Carbonade valdostana

Val d’Aosta is a tiny region nestled among the Italian Alps in the northwest corner of Italy, at the intersection of France, Switzerland and Italy. It is the smallest and least populous region of Italy, and French is one of its official languages, along with the Italian. The region is known … Read More

Columbus Day Special: Spaghetti and Meatballs

FrankItalian-American, pasta, piatti unici, primi piatti23 Comments

Spaghetti and Meatballs

 Memorie di Angelina is dedicated to continental Italian cookery, but as long time readers will know, every Columbus Day we feature an Italian-American dish. This year’s feature: Spaghetti and Meatballs, which might be the most famous Italian-American dish of all time, a staple of ‘red sauce joints’ all over the … Read More

Le virtù (Abruzzese “Seven Virtues” Minestrone)

FrankAbruzzo, piatti unici, Soups, Spring2 Comments

Abruzzese minestrone

Le virtù, literally meaning “the virtues”, is the signature Spring dish from the town of Teramo in the Abruzzo region of Italy. This version of minestrone takes it name from the  Seven Virtues of Catholic catechism. Custom has it that you need 7 different legumes and 7 different vegetables to make it, … Read More

Lobster «Fra Diavolo»

FrankItalian-American, pasta, piatti unici, primi piatti21 Comments

Lobster Fra Diavolo

As regular readers will know, it’s become a traditional here at Memorie di Angelina to feature an Italian-American dish every Columbus Day weekend. This year’s entry is Lobster Fra Diavolo, or “Brother Devil’s Lobster”. A distant cousin to Southern Italian seafood and pasta dishes like spaghetti allo scoglio, its pairing … Read More

Gattò di patate (Neapolitan Potato “Cake”)

franfajrantipasti, Campania, piatti unici, Sicilia, snack58 Comments

Gattò di patate (Neapolitan Potato Cake)

Another example of the French Bourbon legacy in Neapolitan cooking, this gattò—from the French gateau—is a savory potato ‘cake’ made of mashed potatoes enriched with eggs, butter and grated cheese, a mixture you may remember from our recipe for crocchè di patate (Potato Croquettes). The filling for this cake is … Read More

Mozzarella in carrozza (Fried Mozzarella Sandwiches)

Frankantipasti, Campania, piatti unici, snack26 Comments

Mozzarella in carrozza

Don’t know about you, but I love cheese. Just about any kind. In our house we tend to eat more cheese during the cool winter months, but the arrival of warm weather doesn’t mean we give up cheese altogether. Far from it. Rather, aged cheese tends to give way to … Read More

Minestra maritata (The Original Italian “Wedding Soup”)

FrankCampania, piatti unici24 Comments

The Original Italian Wedding Soup

“Wedding soup” is a popular Italian-American dish made with escarole and tiny meatballs simmered in chicken broth and adorned with small pasta, typically of the tiny acini di pepe (or “peppercorn”) type. It is so popular, in fact, that it has been marketed as a canned soup by Progresso under the … Read More

Sartù di riso (Neapolitan Rice Timbale)

FrankCampania, piatti unici, primi piatti, Risotto and Other Rice Dishes43 Comments

Sartù di riso (Neapolitan Rice Timbale)

When we think of Neapolitan cooking—and southern Italian cooking in general—we think of pasta and pizza. So it may come as a surprise that one of the most emblematic dishes of Neapolitan cooking is actually a rice timbale, the sartù di riso. The word sartù, the story goes, is an Italianized … Read More

Polenta con salsicce e spuntature (Polenta with Sausage and Spareribs)

FrankLazio, piatti unici, polenta20 Comments

Polenta with Sausage and Spareribs

Rome is not especially known for its love of polenta, perhaps because its winters are relatively mild compared with those up in true polenta country skirting the southern rim of the Alps, but there is one polenta dish you are bound to find if you visit Rome in the cold … Read More

Grigliata di verdure (Grilled Vegetables)

Frankcontorno, piatti unici, summer13 Comments

Grilled vegetables

Summer is the season for grilling, as we all know, but don’t limit yourself to meat. Seasonal grilled vegetables are gorgeous, too. The intense heat of the grill concentrates their flavors and adds a smoky undertone that is very appealing. The main tip for grilled vegetables of whatever kind is … Read More

Fondue au fromage (Cheese Fondue)

Frankpiatti unici, Winter14 Comments

Cheese Fondue

When you want something filling and warming but don’t feel like spending a lot of time in the kitchen, cheese fondue is your ticket. Fondue simply means ‘melted’ in French and, indeed, cheese fondue is basically melted cheese, flavored with just a hint of garlic and thinned out a bit with … Read More

Spezzatino di manzo (Italian Beef Stew)

FrankFall, piatti unici, Winter18 Comments

Italian Beef Stew

It’s hard to believe, but in all the years that I’ve been writing this blog, somehow I’ve managed to avoid writing a post about Italian beef stew. I suppose that’s a tribute to the vast variety of Italian cooking or perhaps a reflection of the somewhat secondary role that beef … Read More

Pasta al forno (Baked Pasta)

Frankpasta, piatti unici, primi piatti22 Comments

Pasta al forno (Baked Pasta)

Is there anything more comforting than baked pasta?  If there is, I haven’t come across it yet. And while some pasta al forno dishes in the Italian repertoire—especially the two ‘star’ lasagne dishes, the South’s lasagna di carnevale and the North’s lasagne alla bolognese—are elaborate affairs, there are everyday versions that … Read More

Insalata di riso con würstel (Italian Rice Salad)

Frankpiatti unici, primi piatti, Risotto and Other Rice Dishes, summer8 Comments

Italian Rice Salad

Insalata di riso, or rice salad, is another staple of Italian summertime cooking. It’s quick and very easy to make, it can be made ahead—in fact, it only gets better after a day in the fridge—and it’s light on the stomach. And it lends itself to variations limited only to … Read More

Waterzooï de poulet (Chicken and Vegetables in Cream Sauce)

Frankpiatti unici21 Comments

Waterzooi de poulet

Recently, a Belgian colleague of mine (who is also a regular reader of this blog) was kind enough to give me a copy of her favorite Belgian cookbook written in English, entitled the Everybody Eats Well in Belgium Cookbook. Notwithstanding the hokey name, it really is a gem, with 250 … Read More

Roman Style Lamb Shanks

FrankLazio, piatti unici, secondi piatti18 Comments

Roman Style Lamb Shanks

Baby milk-fed lamb or abbacchio is one of the wonders of Roman cooking, in particular in the spring. Lamb that young is not often found in markets in our neck of the woods, but the same techniques work well with mature lamb as well. So the other day I ‘invented’ Roman … Read More

Fagioli con le cotiche (Roman-Style Pork and Beans)

Frankcontorno, Lazio, piatti unici11 Comments

Roman-Style Pork and Beans

Tuscans are known for being the biggest bean-eaters in Italy, so much so that they are sometimes called mangiafagioli in Italian. But Romans are no slouches in the legume department, either. They love fava beans, of course, and they make a mean pasta e lenticchie, for example, even if the … Read More

Baccalà mantecato (Baccalà Purée)

Frankantipasti, piatti unici, polenta, snack, Veneto15 Comments

Baccalà mantecato

A not-so-distant cousin of Provençale brandade de morue, baccalà mantecato is one of the signature dishes of Venetian cuisine and a staple of those wonderful hidden-away Venetian bacari, or wine bars. The name of the dish comes from the verb mantecare, which is a culinary term meaning to ‘beat’ or ‘whip’ … Read More

Slow Cooker Polenta with Sausage Ragù

FrankLazio, piatti unici, polenta21 Comments

Slow Cooker Polenta with Sausage Ragu

Some of you will have read in a recent post that I finally broke down and bought a slow cooker, a kitchen device also known in the States—to those of you who are old enough—as a ‘Crock Pot’. The thought of owning one had never really occurred to me before. … Read More

Risotto alla milanese (Milanese-Style Risotto)

FrankLombardia, piatti unici, primi piatti, Risotto and Other Rice Dishes28 Comments

Risotto is one of the staples of northern Italian cooking, nowhere more so than in Lombardy. Risotto alla milanese is the dish that perhaps best typifies the cooking of Milan, the capital of Lombardy region and the economic and financial capital of Italy. This risotto follows the classic method for making … Read More

Quick Note: Brandade Pancakes

Frankpiatti unici, snack12 Comments

Brandade Pancake

The new year brought a rush of activity that had made it hard to keep up with my blogging ‘duties’, but here is quick note on a nice idea for ‘recycling’ leftover brandade: just mix it up with an egg or two, give it a grind or two of black … Read More

Viennese Goulash

FrankNon-Italian, piatti unici, Winter18 Comments

Viennese Goulash

For some reason, I must be feeling nostalgic for my Vienna days as I keep coming back to the dishes I made during those years. Perhaps it’s the cold weather that calls out for the hearty cooking of Mitteleuropa. In any event, here’s another favorite from that time and place: … Read More