During my years in Rome, I mostly lived on the small but charming piazza di san Paolo alla Regola, not too far from the famous Campo de’ Fiori and its mercato. Along the via dei Giubbonari on the way to the campo, where I usually bought my fruits and vegetables notwithstanding the astronomical prices, there … Read More
Stinco di maiale al forno con patate (Oven-Roasted Pork Hock and Potatoes)
I am taking some poetic license with today’s recipe. You see, stinco di maiale is actually the shank of the animal. It is a fairly easy to find cut in Italy, sold in many supermarkets already skinned and trimmed and ready for the oven. Here is the US, I’ve never been able to … Read More
Minestra dei morti (Soup of the Dead)
Modern Milan, political capital of Lombardy and financial capital of Italy, conjures up images of sharply dressed business people, trendy fashion shows and elegant shops. Lombardy is one of the riches areas of Italy and, indeed, the world. So it may come as a surprise that the region’s traditional cuisine is actually fairly rustic, with … Read More
Columbus Day Special: Chicken Scarpariello
Memorie di Angelina is a blog about the home cooking of continental Italy. But as our regular readers will know, every Columbus Day we feature an Italian-American favorite. This year our feature is the mysteriously named Chicken Scarpariello, or “Shoemaker’s Chicken”. While there is a traditional Neapolitan dish that goes … Read More
Peperoni ripieni di carne (Italian Meat Stuffed Peppers)
This iconic summer dish—and, as far as I’m concerned, it’s still summer—is one of many recipes for stuffed peppers in the Italian repertoire. Tuna Stuffed Peppers are a Neapolitan classic, while other recipes call for a vegetarian eggplant or bread stuffing. But today I’d like to show you how to make Italian Meat … Read More
Eggplant Cordon Bleu (Cordon bleu di melanzane)
Eggplants may be my favorite summer vegetable. Perhaps that’s because I have such fond food memories of my grandmother’s parmigiana di melanzane, or Eggplant Parmesan. The parmigiana is a lot of work, though, a dish for special occasions, so I’m always looking for different ways to prepare eggplant. One of the … Read More
Frittata con asparagi e pancetta (Asparagus and Pancetta Frittata)
Eggs complement asparagus so well—think of asparagi alla milanese, topped with a fried egg— and they complement cured pork too—bacon and eggs, anyone? And then again, asparagus and pork get on very nicely, too, as in the classic Asparagus Wrapped in Pancetta. So what could be more natural than getting all … Read More
Agnello e piselli (Lamb and Peas)
I love second courses that pair meat and vegetable in a single dish. Not only is the combination invariably delicious, but it saves the cook from making an extra dish. In this speciality from Puglia and Campania, lamb—the ne plus ultra of spring meats—is paired with peas—one of the classic … Read More