Here is one of the simplest ways to make peppers and, to my mind, one of the most delicious: peperoni al gratin, or peppers au gratin. Oven roasting intensifies and sweetens the natural flavors of the peppers, while garlic, olives and capers add piquancy, and a topping of seasoned breadcrumbs savor … 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
Melanzane al cioccolato (Chocolate Eggplant)
Chocolate Eggplant? It sounds like a culinary joke or some newfangled fusion dish. In reality, melanzane al cioccolato is a perfectly orthodox if unusual dish from Campania, more specifically the Amalfi coast, traditionally made for the Ferragosto holiday on August 15. I have to admit, although I had heard of this … 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
Pomodori ripieni di tonno (Tuna Stuffed Tomatoes)
At our house, summer is a time for unfussy, often no cook eating. Even the most hardcore ‘foodies’ tend to get a little lazy in the kitchen when the hot weather sets in, and I’m no exception to the rule. Here’s a great example of the kind of thing we like … Read More
Spuma di ricotta alle pesche sciroppate (Whipped Ricotta with Peaches in Syrup)
I don’t have much of a sweet tooth. As I’ve mentioned before, dessert at home usually consists of a piece of fresh fruit, served au naturel. When we do feel like something a bit more elaborate, it’s likely to be something like this simple spuma di ricotta: ricotta whipped with sugar and … Read More
Zucchine cacio e uova (Zucchini with Egg and Cheese)
Zucchini and eggs were meant for each other. They are found together in a whole assortment of Italian dishes, perhaps most notably as a frittata. Zucchini cacio e uova is another example of this pairing, where the zucchini rather than the eggs star. Zucchini is sautéed with onion and perhaps a … Read More
Agnello in umido (Lamb in Tomato Sauce)
Lamb may be my very favorite red meat. It’s more interesting than pork—as much as I enjoy it, too— and more savory than beef. So I guess it’s no surprise that you’ll find a good number lamb dishes here at Memorie di Angelina, whether it be grilled chops or skewers, or fried and … Read More
