Stuffed Shells (Conchiglioni ripieni al forno)

Frankpasta, primi piatti37 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

Pasta con la mollica (Pasta with Breadcrumbs)

FrankBasilicata, Calabria, pasta, primi piatti, Puglia, Sicilia42 Comments

Pasta con la mollica (Pasta with Breadcrumbs)

All over southern Italy, breadcrumbs were considered the “poor man’s cheese”. Those who couldn’t afford the luxury of the usual grated pecorino—or throwing away stale bread—would sprinkle toasted breadcrumbs over pasta and other dishes. Cucina povera in the literal sense. And yet, as it so often turns out, necessity gave … Read More

Zuppa di cardi (Cardoon Soup)

Frankprimi piatti, Soups22 Comments

Zuppa di cardi (Cardoon Soup)

Cardoons are one of my favorite vegetables, but they’re frustratingly hard to find here in the US. So whenever I spy a bunch in the market, I grab them, no questions asked. I find their subtle flavor, reminiscent of artichokes, delightful. If you’ve never tasted a cardoon, you’ve been missing … Read More

Spaghetti al nero di seppia (Spaghetti with Squid Ink)

Frankpasta, primi piatti, Sicilia, Veneto28 Comments

Spaghetti al nero di seppia (Spaghetti with Squid Ink)

Have you ever tried squid ink? I’d venture that many of our readers, Italian food lovers that you are, haven’t, but it’s really getting to know. Squid ink has a unique “earthy” flavor, silky mouth feel and alluring jet black color that couples perfectly with pasta. I find it irresistible. … Read More