Frittata ai peperoni (Bell Pepper Frittata)
A frittata is a great solution to those nights when you want something savory but don’t have much time (or […]
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mains/secondi piatti
Fricassée de poulet à l’ancienne (Julia Child’s Old-Fashioned Chicken Fricassee)
I grew up on Julia Child. Other than nonna Angelina herself, no one inspired my love affair with cooking more.
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Seppie coi piselli alla romana (Roman-Style Braised Squid and Peas)
Strange as it may seem, squid and peas were made for each other. The sweetness of peas sets off the
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Costolette d’agnello «a scottadito» (Roman-Style Lamb Chops)
There is surely no meat more typical of the Mediterranean basin than lamb. Sheep husbandry began in pre-historic times and
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Coda alla vaccinara (Roman-Style Braised Oxtails)
This is comfort food at its most comforting, one of the many humble but delicious dishes that typify popular cooking
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Arista alla fiorentina (Florentine Spit-Roasted Pork Loin)
Arista alla fiorentina, or Florentine Spit-Roasted Pork Loin, is one of the signature dishes of Tuscan cookery. And like so
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Frittata di patate e cipolle (Flat Omelette with Potatoes and Onions)
Besides her fabulous pastas, Angelina would make wonderful Italian flat omelettes or frittate. I loved them. This was one, stuffed
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Pollo coi peperoni (Chicken and Peppers)
This savory Roman chicken dish, also known as pollo alla romana, is enormously satisfying. Although you could precede it with
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