As everyone knows, zucchini (aka courgettes) are a staple of modern Italian cookery. Italians have come up with a nearly endless variety of recipes for their beloved cucurbita pepo: They can be sautéed in garlic and olive oil, stewed in tomato sauce, stuffed, fried then marinated in vinegar, napped with … Read More
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 refreshing and satisfying as a scoop of gelato when the temperatures rise, whether as a sweet snack or dessert. That … Read More
Negroni sbagliato
It might have been a mistake, but I happen to like a Negroni sbagliato, or “mistaken Nigroni”, even better than the original cocktail. In this “mistaken” version, Prosecco stands in for the gin that gives a classic Negroni its sharp kick. This version is less alcoholic and, to my mind, … Read More
Pollo al mattone (Chicken under a Brick)
Pollo al mattone, which I would translate roughly as “chicken under a brick”, is an ingenuous way of grilling chicken. The bird is butterflied, flattened and weighed down so it cooks quickly and evenly over hot embers. It sounds astonishingly simple—and it is—but by some sort of sorcery I can’t … Read More
Spaghetti con la bottarga
Bottarga—cured fish roe typical of Sardinian and Sicilian cookery—is an unusual but tasty treat. It has a unique flavor that reminds me of a cross between caviar and anchovy but more delicate than either. Like a good, aged Parmesan or pecorino cheese, bottarga lends itself beautifully to grating over pasta. There … Read More
Gelo di melone (Sicilian Watermelon Pudding)
Sicilian Watermelon Pudding, or gelo di melone, is made from watermelon juice, perfumed with cinnamon and jasmine blossoms, thickened and mixed with bits of chocolate—cut into little bits so they resemble watermelon seeds—and chilled until set. Served in dessert bowls or unmolded on to a plate, the pudding is then topped with ground … Read More
Eggplant Cordon Bleu (Cordon bleu di melanzane)
Eggplants may be my favorite summer vegetable. Perhaps that’s because I have such fond food memories of my grandmother’s parmigiana di melanzane, or Eggplant Parmesan. The parmigiana is a lot of work, though, a dish for special occasions, so I’m always looking for different ways to prepare eggplant. One of the … Read More
Insalata di patate e tonno (Potato Tuna Salad)
Potato salad is a summer staple on American tables, but if you’re interested in a different take, here’s an idea for you: Potato Tuna Salad. At its most basic, Potato Tuna Salad is a close cousin to that staple of Italian buffet tables, fagioli e tonno. You take slices or cubes … Read More
