Summer is the season for grilling, as we all know, but don’t limit yourself to meat. Seasonal grilled vegetables are gorgeous, too. The intense heat of the grill concentrates their flavors and adds a smoky undertone that is very appealing. The main tip for grilled vegetables of whatever kind is … Read More
Cappelle di funghi alla griglia (Grilled Mushroom Caps)
Grilling need not come to an end just because the summer is over, especially if the weather is still fine, as it is this weekend where we live. Beautiful cloudless skies and mild temperatures are perfect for grilling—even better, if you ask me, than the sultry days of August and … Read More
Inspired by Drick: Pulled Pork “Pibil”
We hosted a block party on the 5th of July and I was casting around for inspiration when I hit upon a great post on barbecue by my fellow blogger Drick of Drick’s Rambling Cafe. Drick is from Alabama, where they know a thing or two about real barbecue. Now, … Read More
An Italian Cookout
For many Italians, Summer means outdoor grilling, just as it does for much of the rest of the world. An Italian cookout is more or less like any other, but with some distinctive dishes and approaches. The meats are grilled simply, with minimal rubs and sauces, if any, and there’s … Read More
Pesce alla griglia (Grilled Fish)
The beauty of grilling is that just about any foodstuff lends itself to the technique. Here on Memorie di Angelina, we’ve grilled vegetables, chicken, lamb, pork and, most recently, beef. But grilled fish is equally easy and delicious, and very popular in Italy. Some people shy away from cooking fish, … Read More
Bistecca alla fiorentina (Steak Florentine)
People don’t always associate steak with Italian cooking, but in fact, one of the glories of Tuscan cuisine is a simply prepared Porterhouse steak, grilled rare, over a wood fire: bistecca alla fiorentina, or literally Steak Florentine. The dish is so typical that if you ask for a fiorentina in a restaurant … Read More
Pollo alla diavola (“Devil’s Style” Grilled Chicken)
Pollo alla diavola, or Devil’s Style Grilled Chicken, is a simple and deliciously spicy way to grill chicken. Ingredients Serves 4-6 1 chicken, preferably free-range Olive oil Salt Red pepper flakes The juice of 1/2 lemon Directions Begin by butterflying a young chicken: cut away the chicken’s back bone with … Read More
Tagliata d’agnello (Lamb Tagliata)
One of my favorite ways to make steak is called tagliata or, to be more precise, tagliata di manzo. The word ‘tagliato‘ means simply ‘cut’ or ‘sliced’, and manzo means beef. The dish is, quite simply, sliced steak, grilled rare, arranged over a bed of arugula and dressed with olive … Read More
