Zuppa di cardi (Cardoon Soup)

Frankprimi piatti, Soups23 Comments

Zuppa di cardi (Cardoon Soup)

Cardoons are one of my favorite vegetables, but they’re frustratingly hard to find here in the US. So whenever I spy a bunch in the market, I grab them, no questions asked. I find their subtle flavor, reminiscent of artichokes, delightful. If you’ve never tasted a cardoon, you’ve been missing … Read More

Utica Greens

FrankItalian-American49 Comments

Utica Greens

Long time readers will know that, although Memorie di Angelina is a blog about the cuisine of Italy, around this time of year we feature an Italian-American dish. This year’s entry, Utica Greens, also known as “Green Morelli” or “Greens Morelle” after its inventor chef Joe Morelle, is perhaps the … Read More

Melanzane a scapece (Marinated Eggplant)

Frankantipasti, Campania, contorno63 Comments

Melanzane a spapece (Marinated Eggplant)

In Neapolitan cookery, the term scapece generally refers to an ancient method for preserving fish or vegetables. The main ingredient is generally fried in olive oil and marinated with garlic, mint and vinegar. We’ve already featured zucchini a scapece, perhaps the best known of this class of dishes. Today’s scapece recipe from Francesconi’s … Read More

Italian Tomato Salad: The Essential Guide

Frankcontorno43 Comments

Italian Tomato Salad

Nothing says summer like and insalata di pomodori, or Italian Tomato Salad. It’s a simple dish. So simple, in fact, you might not think it needs a recipe at all. But in fact—as so often happens in Italian cookery— the simplicity is deceptive. An artfully-made Italian Tomato Salad can be a … Read More