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Memorie di Angelina
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A food blog inspired by the wonderful home cooking of my Italian grandmother.
Recent Posts Tagged With 'secondi'
Brasato al vino rosso
There's nothing like a good pot roast on a cold winter's day! Though it may come as a surprise to some, Italians also make pot roast, which is known variously as brasato or stracotto, but with a 'continental' twist: the favorite cooking medium for It...
Côtes d’agneau Champvallon
This dish brings me back to my Paris days, when I took a couple of years off from the law to teach English. Hearty but easy on the pocketbook, it was just the ticket for a temporary bohemian. These days my pocket are a bit deeper, but I still e...
Pollo fritto per Chanukà
Continuing with our Italian Hannukah dinner, after the first course of riso coll'uvetta, proceed to the second course of chicken which is, of course, fried in olive oil. This dish is popular in Rome and all over Italy for Hannukah. The day before, cu...
Ossobuco alla milanese
Perhaps the most emblematic dish of the cuisine of Lombardy, the northern Italian region of which Milan is the capital, ossobuco (or oss bus in Milanese dialect) is veal shank, cut into thick rounds of shank meat around a marrowbone. It is typically ...
Fagiolini in umido
While Sundays dinners at Angelina's house were once-a-week, belly-busting, meaty affairs, she practically lived on vegetables during the week. This was long before vegetarianism went mainstream and she would not have thought of herself as a 'weekday ...
Moules au curry
Here's a wonderfully rich but yet light supper dish—steamed mussels in a curry cream sauce—from Belgium, the world capital of mussel dishes. With a crusty baguette to sop up the delicious sauce, you have a one-way ticket to culinary nirvana. Begi...
Lesso di manzo rifatto
Lesso rifatto con le cipolleWaste not, want not, they old saying goes. There are a myriad of old recipes in the Italian repertoire for making use of boiled beef leftover from beef broth, a brodo classico or a bollito misto. Of course, boiled beef can...
Il ragù della domenica
On this Columbus Day, for some reason I started thinking about my childhood. My passion for food began early, and most of my culinary Ur-memories lead me back to Sunday dinners at nonna Angelina's place. About noontime, after Sunday Mass, the family...
Seared sea scallops over potato «risotto»
This blog is dedicated to simple home cooking, mostly because that's the kind of cooking—and eating—I like best. But every once and while, the urge to make something 'fancy' strikes. So when a friend from Rome visited last night, I decided to put...
Gratinéed Ox Tongue in Mushroom Cream Sauce
As mentioned recently, veal tongue is a common part of a bollito misto, but tongue is also a wonderful dish all on its own. Although classified as an organ meat, tongue doesn't taste 'organ-y' at all. Rather it tastes like a richest, most unctuous cu...
Frittata ai peperoni
A frittata is a great solution to those nights when you want something savory but don't have much time (or desire) to make anything elaborate. The basic technique for making a frittata has appeared on this blog before, but a particularly tasty fritta...
Bollito and other boiled dinners
Some of our favorite Sunday meals during the cold weather months are boiled dinners. I usually make homemade broth in the afternoon and, not wanting anything to go to waste, the boiled meat and vegetables that went into the pot are usually dinner th...
How to make broth
Making broth is so easy to do, and the results are so wonderful and so almost infinitely useful, I really don't understand why it's almost disappeared from home cooking. Well, actually, I can guess: fewer and fewer people cook anything at all, let a...
Fritto misto di mare
There's a saying in Italian: fritte son bone anche le scarpe, meaning "even a shoe tastes good when it's fried". Well, I couldn't agree more--and seafood tastes especially delicious when it's fried--good enough to convince even the piscatorially chal...
Pollo coi peperoni
This savory chicken dish is enormously satisfying. Although you could precede it with a rustic pasta like an ajo e ojo if you're really hungry, you can skip the primo, as we did tonight, but have lots of crusty bread on hand to sop up the delicious s...
Angelina's Fried Vegetables
I was feeling sort of nostalgic today for the fried vegetables my grandmother used to make. They were almost always the start of our six-hour Sunday dinners, laid out (along with a big wedge of provolone) on the table to pick on as we played cards an...
Saute' di cozze
When I was living in Rome, there was a great little roadside restaurant close by called "Il Cantuccio". They made a number of dishes well, but one of our standbys was saute' di cozze, literally "mussel saute". They are, in fact, an Italian version of...
