We’ve looked at Angelina’s pollo e patate (chicken and potatoes) and agnello e patate (lamb and potatoes). Well, fish is also exquisite with potatoes as well, and while the chicken and lamb were ‘down home’ dishes, pesce al forno con patate, baked fish with potatoes, is elegant enough to serve for a formal dinner party. It … Read More
Zucchine alla parmigiana (Zucchini Parmesan)
Eggplant isn’t the only vegetable that you can make alla parmigiana, fried and baked in layers with a light tomato sauce, mozzarella and grated parmesan cheese. Zucchine alla parmigiana, or Zucchini Parmesan, is almost as popular. It is a fine way to exalt the sometimes rather bland vegetable. While the delicate taste … Read More
Pollo al forno con patate (Baked Chicken and Potatoes)
The weather this Labor Day weekend hasn’t been too congenial for a cookout. It seems Mother Nature has been in a changeable mood, sunny for a while, then cloudy, then stormy, and hot and muggy the whole while. So I took the chicken I was meaning to grill indoors and … Read More
Branzino al sale (Branzino Baked in Salt)
This will be a short post as I’ve come down with a nasty cold. No matter, since this is a short and simple recipe anyway, another example of the sublime simplicity of Italian cookery, branzino baked in salt. Yes, that’s what I said. Not to worry, the end result is not too … Read More
Chicons au gratin (Belgian Endive and Ham Gratin)
There’s something about chilly weather that demands a nice gratin—that piping-hot, cheesy, gooey goodness is just the thing to warm your body and soul on a mid-Autumn evening. And here is one that is sure to satisfy: another classic, Belgian Endive and Ham Gratin, known as chicons au gratin in Belgium and … Read More
Sformato di finocchi (Fennel Mold)
The sformato (a term literally meaning ‘unmolded’) is something like a savory flan or perhaps a soufflé without the puff. At its most basic, it is actually a rather simple dish, a mixture of puréed or finely diced vegetables with béchamel and eggs, baked or steamed in a mold until … Read More
Pomodori ripieni di riso (Baked Tomatoes with Rice)
A staple of summer picnics and tavole calde, pomodori ripieni di riso, or Baked Tomatoes with Rice, make for a simple and relatively quick weekend dinner, a buffet item or a tasty summer antipasto. Here’s the recipe: Ingredients Serves 4-6 Optional: Directions Take as many tomatoes as you have dining companions, … Read More
Lasagna di Carnevale (Angelina’s Lasagna)
Among Angelina’s generation, each of the female family members had a special dish that she was known for. My great-aunt, Angelina’s sister, who we called zi’-zi’ (loosely translated, ‘auntie’), was the ravioli specialist. Another great-aunt, zi’ Annin’, was known as “the little pie-maker” and yet another specialized in calzone pugliese, … Read More
