Memorie di Angelina - Easy authentic Italian recipes

Marcella Hazan’s Pasta ricotta e spinaci

23 May 2025 21 Comments

I’m a long time fan of Marcella Hazan. I mean a long time. I’m old enough to have bought her first two books, The Classic Italian Cookbook and More Classic Italian Cooking, when they first came out about 50 years ago. I can still remember as a high school student

Polpette alla carbonara

2 May 2025 30 Comments

Carbonara alla vignarola

25 April 2025 34 Comments

pastas, soups and risottos/primi piatti

Stracciatella alla romana

mains/secondi piatti

Costolette d'abbacchio fritte (Roman-Style Breaded Lamb Chops)

Emilia-Romagna

Lasagne agli asparagi (Asparagus Lasagna)

starters/antipasti

Vignarola (Roman Spring Vegetable Medley)

starters/antipasti

Carciofi alla romana (Roman Style Artichokes)

pasta

Pasta salmone e piselli (Pasta with Salmon and Peas)

dessert/dolci

Tiramisù alle fragole (Strawberry Tiramisu)

sides/contorno

Cipolline novelle con piselli (Spring Onions and Peas)

starters/antipasti

Asparagi all'agro (Asparagus with Lemon and Olive Oil)

Rome and Lazio

For a May Day Picnic: Fave e pecorino (Fava Beans and Pecorino)

pasta

Fettuccine alla papalina (Fettuccine for the Pope)

mains/secondi piatti

Costolette d'agnello «a scottadito» (Roman-Style Lamb Chops)

Abruzzo

Ragù d'agnello e peperoni (Lamb and Red Pepper Ragù)

mains/secondi piatti

Frittata con asparagi e pancetta (Asparagus and Pancetta Frittata)

starters/antipasti

Uova sode alla piemontese

pasta

Fusilli primavera

Maritozzi

Pasta con la ricotta (Pasta and Ricotta Cheese)

Spaghetti al nero di seppia (Spaghetti with Squid Ink)

Parmigiana di melanzane alla siciliana (Sicilian Style Eggplant Parmesan)

Carbonara alla vignarola

Welcome to Memorie di Angelina!

I’m Frank. I’m an international lawyer by day, but when I get home at night, I like nothing better than to cook. I’ve always loved to cook, ever since I was barely tall enough to peer over the top of a stove. Cooking is the best way I know to unwind from a stressful day’s work. And sharing the dishes I make is a profound way to connect with friends and loved ones.