Tubetti cacio e uova is a great spur-of-the-moment Neapolitan pasta dish for a quick weeknight dinner or perhaps a midnight snack: Ingredients For each serving of pasta: 100g (3-1/2 oz) of tubetti (aka ditali or ditalini) A heaping spoonful of butter or lard 1 egg 1 spoonful each of Parmesan and … Read More
Pan Roasted Quail with Chanterelles
Pan Roasted Quail with Chanterelles is deceptively easy dish makes for an elegant yet rustic presentation, perfect for a winter evening, preferably beside a nice roaring fire… Ingredients Serves 4-6 6-10 quails 100g (3-1/z oz) pancetta, cubed A few sprigs of fresh sage Salt and pepper For the braise: 1-2 cloves … Read More
Spaghetti alle vongole (Spaghetti with Clam Sauce)
A Friday night favorite at our place—and a classic summer dish and traditional Christmas Eve primo piatto—is spaghetti with clam sauce, one of the signature dishes of Neapolitan cuisine. It is surprisingly easy to make, fun (if a bit messy) to eat and—if you have some good, fresh clams on … Read More
Tiella pugliese (Puglia Potato and Mussel Casserole)
Even though my paternal grandfather was from Grumo Appula, a small town outside Bari in the southeastern Italian region of Puglia, I don’t remember eating much pugliese food growing up. Other than a few dishes—orcecchiette with cime di rape (also known as broccoletti), that wonderful calzone di cipolla (onion pie) … Read More
Cardi gratinati (Gratinéed Cardoons)
Cardoons are one of my favorite winter vegetables but they can be hard to find. So when I spied some in the market the other day I did a double-take and smiled. I hadn’t had them quite literally for years. The bunch I found was a bit bruised but would … Read More
Memorie di Angelina in the news…
Dear readers, Yours truly was recently interviewed by Half Hour Meals, a popular recipe website, about Memorie di Angelina. I enjoyed the questions, perhaps you’ll enjoy the answers! Cheers, Frank And you might also like… Memorie di Angelina at 10 The Digestivo: A Beginner’s Guide to Italian After Dinner Drinks Petto … Read More
Pappardelle all’anatra (Pappardelle with Duck Ragu)
When one thinks of Tuscan cooking, one of the first dishes that comes to mind—along with such icons as fagioli all’uccelleto and bistecca alla fiorentina—is pappardelle sulla lepre, a wide ribbon pasta with hare sauce. Its fame is perfectly justified; it is truly delicious. Finding hare is just about impossible … Read More
How to Make Homemade Broth
Making homemade broth is so easy to do, and the results are so wonderful and so almost infinitely useful, I really don’t understand why it’s almost disappeared from home cooking. Well, actually, I can guess: fewer and fewer people cook anything at all, let along things like homemade broth, which … Read More
