Here’s a ‘master recipe’ for one of the most common techniques in Italian cookery for preparing vegetables, particularly green, leafy vegetables. The technique is called rispassato in padella or saltato in padella or simply in padella for short, which literally means ‘tossed in the skillet’ and could be translated into English as ‘sautéed’. As … Read More
Angelina’s Green Beans with Onions and Mint
Although our favorite way of having green beans when we were kids, especially in the summer, was in umido, or stewed with tomatoes, Angelina had another nice way of making green beans with sautéed onions and mint. As it turns out, at least according to this article, the recipe is … Read More
Pico de gallo
I guess it’s Mexico week here at Memorie di Angelina and why not? If you think of it, some of the foods that most typify Italian cooking—tomato, zucchini, peppers, pepperoncino, corn for polenta, just to take a few examples—all come from the New World and more specifically from Mexico. (Potatoes, … Read More
Fegato alla veneziana (Venetian Liver and Onions)
A good many people have an aversion to organ meats. Perhaps that’s because they are often not very well prepared—overcooking, which tends to accentuate the ‘mineral’ taste of organ meats and toughen their texture, is all too common. Or perhaps it’s just the idea of eating an organ, although why … Read More
Spaghetti con le zucchine (Spaghetti with Zucchini)
As we’ve seen before, pasta and vegetable dishes are a quick and easy solution for weeknight dinners, when you don’t have the time or the energy for anything fussy or fancy. This may be the easiest of them all: Spaghetti with Zucchini. Ingredients Serves 4-6 500g (1 lb) spaghetti 500g … Read More
Sorbetto di mango (Mango Sorbet)
As regular readers of this blog have probably figured out by now, I don’t have much of a sweet tooth. Even as a kid, I was not into sweets—much to the delight of my dentists. Dessert at our house, such as it is, usually consists of a piece of fresh … Read More
Thanks again!
Only a month ago I was crowing about reaching the milestone of 4000 subscribers. Well, it’s hard to believe, but that figure has grown to nearly 7500! Another 5100 or so are regular readers of these posts on our affiliated Gnocchi ai funghi Recipe Exchange Club. A heartfelt welcome to … Read More
