…rather firm texture and allowed the flavors to meld beautifully. Notes You can find the recipe for Sunday Sauce at: http://memoriediangelina.com/2009/10/12/il-ragu-della-domenica-sunday-sauce/ For little meatballs: http://memoriediangelina.com/2009/10/19/zitoni-al-forno-con-le-polpettine/ For fresh egg pasta: http://memoriediangelina.com/2009/09/11/how-to-make-fresh-egg-pasta/…
Pizza di scarola (Escarole Pie)
…all around the edges. Flatten out the other half of the dough into a roughly round disk, and lay it over the escarole. With your fingers, attach the edges of…
Frittatine in trippa (Frittata in Tomato Sauce)
…use any of the basic recipes found in our Tomato Sauce 101 post, although probably most common would be a sauce made with a soffritto of garlic or onion gently…
Ciceri e tria (Pasta and Chickpeas)
…as a consequence finely ground semolina flour is exceedingly rare to find in stores. Fortunately, you can buy it from amazon.com an outlet like gustiamo.com. Variations While most well known…
Lasagne agli asparagi (Asparagus Lasagna)
…lightly browned. Allow the dish to settle and cool for 10-15 minutes or more—see below—before serving. Notes Recipe for making fresh egg pasta: http://memoriediangelina.com/2009/09/11/how-to-make-fresh-egg-pasta Recipe for making béchamel sauce: http://memoriediangelina.com/2010/02/08/how-to-make-bechamel-sauce/…
Ragù d’agnello e peperoni (Lamb and Red Pepper Ragù)
…has developed a rich flavor. Serve with homemade spaghetti alla chitarra or another pasta of your choice. Notes The recipe for homemade spaghetti alla chitarra can be found at: http://memoriediangelina.com/2010/07/31/homemade_tonnarelli….
Jeanne Caròla Francesconi: La Cucina Napoletana
…general. As celebrated as her cookbook is, there is remarkably little to be found on her personal life, perhaps because it was, in a sense, unremarkable. She was a devoted…
Tomato Tonnato
…that, too, to which Columbus replied, “Yes, you could have done it, but the difference, gentlemen, is that I did it.” From this story comes the expression È come l’uovo…
