Struffoli, small balls of dough fried and then covered in honey, is the quintessential Christmas sweet of Naples and its region of Campania. Although I don’t have much of a sweet tooth, it is very dear to my heart; it was one of nonna Angelina’s signature dishes, and it never … Read More
Angelina’s Polpettone (Angelina’s Meatloaf)
Yes, Italians make meatloaf. They call it polpettone, or a ‘big meatball’, which is, in fact, what it is if you think about it. It’s made from essentially the same mixture of minced beef and pork (and optionally veal), lightened with bread and flavored with garlic, cheese and parsley that you would use to make … Read More
Jeanne Caròla Francesconi: La Cucina Napoletana
As I’ve written many times, Jeanne Caròla Francesconi (b. 1903, d. 1995) is my muse for Neapolitan cookery—apart from my grandmother Angelina, of course. And I’m certainly not alone. Often called the doyenne of Neapolitan cuisine, her classic 1965 work, La Cucina Napoletana, is the most iconic cookbook on the subject, perhaps second … Read More
Fiori di zucca fritti (Angelina’s Fried Zucchini Blossoms)
Zucchini is everywhere in our markets in the summer, but zucchini blossoms are another story. They are awfully hard to find. Forget about supermarkets, a better bet is your local farmers market—and even then you may need some luck. So your best bet is to grow your own zucchini, and then you’ll … Read More
Taralli dolci, or “Nana’s Cookies”
This is a recipe near and dear to my heart. It was one of Angelina’s signature dishes. When I was a kid, our family called these “Nana’s Cookies”, and I really thought that only my nana made them. Well, just as I found out that the honey balls Angelina made … Read More
Minestra di riso e cicoria (Chicory and Rice Soup)
Chicory (cicoria in Italian) is one of my very favorite greens. It brings back memories of Angelina for whom cicoria and escarole were almost daily staples. Maybe that’s why she lived well into her 90s… A great weeknight dinner option, the recipe for chicory and rice soup is very fast, … Read More
Pasta e fagioli: The Authentic Recipe
Pasta e fagioli, or pasta and beans, which goes by the amusing nickname ‘pasta fazool‘ in Italian-American slang, is one of the most internationally famous dishes in the entire Italian repertoire. It is a victim of its own success, however, too often made badly—very badly—which is why I would never … Read More
Carciofi Imbottiti (Angelina’s Stuffed Artichokes)
It seems like the artichoke was designed for stuffing. That huge cavity in the middle surrounded by all those layered leaves make it a perfect receptacle for all sort of savories. No wonder there is an almost endless variety of stuffed artichoke recipes. Here is the way that Angelina made … Read More