Memorie di Angelina

Simple. Authentic. Italian.

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Crostata di ricotta e visciole (Roman Sour Cherry and Ricotta Tart)

One of my culinary ‘discoveries’ during my recent trip to Rome was crostata di ricotta e visciole, a Sour Cherry and Ricotta Tart. I put the word in scare quotes because I didn’t discover anything new at all. This crostata is a classic dessert in the ebraico-romano tradition going back ... Read More The post Crostata di ricotta e visciole (Roman Sour Cherry and Ricotta Tart) appeared first on Memorie di Angelina.

two pieces of fish in a green sauce on a white and blue plate sitting on a wooden table

Baccalà in zimino (Cod Simmered in Swiss Chard)

There is a class of dishes common to Tuscany and Liguria curiously styled “in zimino” in which the main ingredient, usually seafood, is simmered in greens, usually spinach or Swiss chard, and more often than some tomato. As regular readers may remember, in past posts we’ve looked at calamari in ... Read More The post Baccalà in zimino (Cod Simmered in Swiss Chard) appeared first on Memorie di Angelina.

pasta with meat sauce and parmesan cheese on a green plate sitting on a patterned tablecloth

Macarronada

Macarronada - Memorie di Angelina

Torta salata di zucca (Savory Pumpkin Pie)

Well, autumn is well and truly upon us. And there’s no vegetable that marks the new season quite like the pumpkin. Even here in the US, where food markets have almost entirely lost their sense of seasonality, you can still count on the appearance of pumpkins and other hard squashes ... Read More The post Torta salata di zucca (Savory Pumpkin Pie) appeared first on Memorie di Angelina.

a white plate topped with pasta and meat

Tagliata di manzo al pepe nero

I’m not a big meat eater, but once in a while I really enjoy a nice juicy steak. That said, I find steak just on its own, truth be told, a bit banal. But here’s a steak with a difference, tagliata di manzo al pepe nero. A tagliata, as you ... Read More The post Tagliata di manzo al pepe nero appeared first on Memorie di Angelina.

a white plate topped with pasta covered in tomato sauce and basil leaf garnish

Garlic In Olive Oil

National Cheeseburger Day

Pasta allo scarpariello (Shoemaker’s Pasta)

Pasta allo scarpariello is one of those pasta dishes that you can whip up on the fly, in the time it takes to cook the pasta: you lightly sauté garlic in olive oil (add a pinch of hot pepper if you want a kick) then cherry tomatoes, split in half, and ... Read More The post Pasta allo scarpariello (Shoemaker’s Pasta) appeared first on Memorie di Angelina.

a pie with powdered sugar on top is sitting in a white dish atop a yellow tablecloth

Blueberry Buttermilk Breakfast Cake

Clafoutis di ciligie (Cherry Clafoutis)

Clafoutis is an egg custard fruit tart of French origins, specifically from the southwester region of Limousin. But Isn’t this an Italian food blog, you might ask? Well, yes, but clafoutis has become quite popular in Italy. Like so many Italian recipes, clafoutis is both easy to make and absolutely ... Read More The post Clafoutis di ciligie (Cherry Clafoutis) appeared first on Memorie di Angelina.

an omelet with tomatoes and basil on top

Frittata al pomodoro (Tomato Frittata)

It’s been quite a while since we last published a frittata recipe. Five years to be exact. I’m not sure why. A frittata is just the kind of carefree, quick and easy dish we like to feature around here, especially this time of year when the weather is at its ... Read More The post Frittata al pomodoro (Tomato Frittata) appeared first on Memorie di Angelina.

a plate that has some noodles on it with a leafy green garnish

Lemon Infused Water

Authentic Italian Recipes

Sicilian Food

Italian Dinner Recipes

Italian Recipes Authentic

Spaghettini all’acqua di limone e provolone

Spaghettini all’acqua di limone e provolone—thin spaghetti cooked in lemon infused water and finished with provolone cheese—was invented by Chef Peppe Guida, chef at the Michelin starred restaurant Osteria Antica Nonna Rosa on the Sorrentine Peninsula about 11 km west of Sorrento. In this rather trendy, lighter alternative to the ... Read More The post Spaghettini all’acqua di limone e provolone appeared first on Memorie di Angelina.

a green plate topped with peas and mushrooms

Vignarola (Roman Spring Vegetable Medley)

This iconic Roman dish called la vignarola is a ‘medley’ of spring vegetables made from spring onions, fava beans, artichokes, peas and tender lettuce, flavored in typically Roman style with a bit of guanciale. If there’s one Roman dish that says “spring on a plate”, this is it. Admittedly, prepping the vegetables, ... Read More The post Vignarola (Roman Spring Vegetable Medley) appeared first on Memorie di Angelina.