Maccheroncini al fumè (“Smoky Macaroni”)

FrankMarche, pasta, primi piatti26 Comments

Maccheroncini al fumè (Smoky Macaroni)

Today’s recipe for “Smoky Macaroni” is a rare beast. Smoked foods in general are fairly unusual in Italian cookery outside of the northeast of the country, in regions like Alto Adige-Südtirol and Friuli Venezia Giulia once dominated by the Austrian Empire, where the influence of Mietteleuropa is still felt. But … Read More

Scrippelle ‘mbusse (Crepes in Broth)

Frankprimi piatti, Soups34 Comments

This lovely dish comes to us from the province of Teramo on the eastern slopes of the Gran Sasso in the region of Abruzzo. Scrippelle ‘mbusse, literally meaning ‘wet crepes’ in local dialect, are just that: light crepes (crespelle in standard Italian) that are filled with grated cheese, rolled up … Read More

Crema di lenticchie ai funghi trifolati

Frankprimi piatti, Soups34 Comments

Crema di lenticchie ai funghi trifolati (Cream of Lentil Soup with Mushrooms)

I love all kinds of legumes, but lentils are probably my favorite. Pasta e lenticchie was my favorite pasta growing up, and even now, into my sixth decade of this mortal coil, the love affair hasn’t cooled one bit. There’s something about that earthy taste I find tremendously satisfying and … Read More

Stuffed Shells (Conchiglioni ripieni al forno)

Frankpasta, primi piatti38 Comments

Stuffed Shells

Long time readers know that at least once a year, around Columbus Day, we feature an Italian-American dish. And here’s one— Stuffed Shells —that, though it wasn’t part of my upbringing, has a special place in the heart (and palates) of many Italian-Americans. As prepared here in the US, Stuffed … Read More

Minestrone alla genovese

FrankLiguria, primi piatti, Soups21 Comments

Minestrone alla genovese

We’ve taken on minestrone before, with a base recipe that you can use to make just about any variation you want. But minestrone alla genovese, Genoa Style Minestrone, is different enough it really does merit its own post. There’s no soffritto to create a flavor base, no preliminary rosolatura of … Read More

Pasta al tonno a modo mio

Frankpasta, primi piatti31 Comments

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, I do enjoy improvising in the kitchen every once in a while, usually riffing off a familiar recipe. I call … Read More

Pasta con zucchine e ricotta (Pasta with Zucchini and Ricotta)

Frankpasta, primi piatti28 Comments

Pasta con zucchine e ricotta (Pasta with Zucchini and Ricotta)

It may be super quick and simple to make, but Pasta with Zucchini and Ricotta is as delicious in its own way as any fancy special occasion dish. And it’s customizable, too. You can adjust measurements, and mix and match all sorts of optional ingredients to suit your taste and … Read More

Sciusceddu alla messinese

Frankprimi piatti, Sicilia, Soups53 Comments

Scisceddu alla messinese

Sciusceddu alla messinese comes to us from Sicily, and specifically from Messina, where this unusual primo piatto is a fixture on Easter dinner tables. It has all the hallmarks of an Italian Easter dish. It’s rich, meat centric—although the meat is usually veal rather than the more typical lamb—and enriched … Read More