Frank Fariello posted an article on Memorie di Angelina - Nov 21, 2009, 5:15 pm
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 o...
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Frank Fariello posted an article on Memorie di Angelina - Nov 21, 2009, 9:40 am
Dear readers, Memorie di Angelina has reached another milestone: it now has over 750 followers and subscribers! Some of you follow the blog through Google Friends Connect, some through Facebook'...
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Frank Fariello posted an article on Memorie di Angelina - Nov 20, 2009, 5:43 pm
A friend recently gave me a gift of fregula, a typical Sardinian pasta. I had heard of fregula, but had never eaten it—nor did I know any recipes for preparing it, so I dove into my cookbooks and su...
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Frank Fariello posted an article on Memorie di Angelina - Nov 14, 2009, 12:18 pm
There are all sorts of mushroom sauces, some of which have made their appearance on this blog: the mushroom and tomato sauce, for example, that goes so well with dried pasta, or the mushroom cream sau...
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Frank Fariello posted an article on Memorie di Angelina - Nov 10, 2009, 9:42 pm
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 an...
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Frank Fariello posted an article on Memorie di Angelina - Nov 8, 2009, 12:19 pm
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 sauc...
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Frank Fariello posted an article on Memorie di Angelina - Nov 7, 2009, 11:42 am
Here's a dish for iconoclasts: tagliatelle with tunafish simmered in butter, cream and parmesan cheese—a dish that violates one of the cardinal rules of Italian cooking: never mix fish and aged ...
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Frank Fariello posted an article on Memorie di Angelina - Nov 6, 2009, 7:13 pm
Here's a neat idea for a really quick and savory pasta whenever you happen to roast  veal, chicken, beef or pork. Save the drippings and use them as a sauce for pasta—a sugo d'arrosto. ...
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Frank Fariello posted an article on Memorie di Angelina - Nov 4, 2009, 8:29 pm
Spagetti alla puttanesca is another weeknight stand-by in our house. So quick and—for lack of a better word—lusty. You begin as if you were making an aglio, olio e peperoncino, lightly sautéing...
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Frank Fariello posted an article on Memorie di Angelina - Nov 3, 2009, 8:34 pm
Here's a quick and easy dish, typical of the Campania region of Italy, that is a cold weather weeknight staple at our house: escarole and bean soup. You begin, as always, with a soffritto by swe...
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Frank Fariello posted an article on Memorie di Angelina - Nov 1, 2009, 6:26 pm
I first read about this simple pork roast braised in milk in Marcella Hazan's first cookbook The Classic Italian Cook Book: The Art of Italian Cooking and the Italian Art of Eating (1973), but you...
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Frank Fariello posted an article on Memorie di Angelina - Oct 31, 2009, 10:11 pm
It seems everyone knows about pairing prosciutto with melon but fewer people know about another, to my mind even more delicious, pairing of prosciutto with figs. Personally, I find that the richer fla...
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Frank Fariello posted an article on Memorie di Angelina - Oct 30, 2009, 5:30 pm
Here's a when-you-really-don't-feel-like-cooking dish. It's a quick and easy combination of pasta and peas, but really satisfying. This and pasta e lenticchie were my favorite everyday pas...
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Frank Fariello posted an article on Memorie di Angelina - Oct 29, 2009, 8:57 pm
The Romans out there will know that Thursdays in Rome (and perhaps in the rest of Italy) is gnocchi day. After ten years in Rome, I've gotten into the habit and in our house we still often eat gno...
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Frank Fariello posted an article on Memorie di Angelina - Oct 24, 2009, 4:19 pm
Risotto, as we all know, is an almost infinitely variable dish. You can pair rice with almost any meat, fish, vegetable or even fruit. One of the very finest ways to make risotto is with radicchio, wh...
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Frank Fariello posted an article on Memorie di Angelina - Oct 21, 2009, 8:34 pm

Frank Fariello posted an article on Memorie di Angelina - Oct 19, 2009, 8:35 pm
If baked pappardelle with radicchio is a good example of a northern Italian baked pasta dish, baked ziti, as this dish is known in English, typifies the southern Italian approach, and more specificall...
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Frank Fariello posted an article on Memorie di Angelina - Oct 17, 2009, 11:57 am
Pappardelle, those extra-wide egg noodles typical of Tuscany, are perhaps my favorite pasta. There's something about wide noodles—I love Chinese ho fun noodles, too—that are especially enticin...
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Frank Fariello posted an article on Memorie di Angelina - Oct 12, 2009, 6:45 pm
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'...
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Frank Fariello posted an article on Memorie di Angelina - Oct 12, 2009, 5:31 pm
Here's a special note for readers in the US, where buying canned tomatoes can be tricky thing. When I first moved back from Italy, I ran into all sorts of trouble trying to find a brand of canned...
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Frank Fariello posted an article on Memorie di Angelina - Oct 10, 2009, 6:04 pm
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. S...
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Frank Fariello posted an article on Memorie di Angelina - Oct 10, 2009, 11:30 am
One of my favorite cold weather salads back in Rome were puntarelle, a kind of chicory typically dressed with a kind of garlic and anchovy vinaigrette. Fond memories...! This salad is a more refined F...
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Frank Fariello posted an article on Memorie di Angelina - Oct 9, 2009, 5:02 pm
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&...
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Frank Fariello posted an article on Memorie di Angelina - Oct 7, 2009, 8:38 pm
Here's a quick note on another staple weeknight dinner: pasta al tonno. Very fast and almost as easy as opening a can. Put your pasta on the boil. The sauce will take no more time than it takes f...
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Frank Fariello posted an article on Memorie di Angelina - Oct 6, 2009, 8:51 pm
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 appeare...
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Frank Fariello posted an article on Memorie di Angelina - Oct 3, 2009, 5:00 pm
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 vegeta...
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Frank Fariello posted an article on Memorie di Angelina - Oct 3, 2009, 4:45 pm
While it's true that we mostly eat Italian at home, there are some dishes that even I have to admit the French do better. (I hope Angelina isn't listening....) One of them is potato puree, als...
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Frank Fariello posted an article on Memorie di Angelina - Sep 28, 2009, 7:42 pm
A quick note on a quick dish: penne with peppers and anchovies, something I made up, on the spur of the moment, to use some of the red bell peppers in the fridge before they went off. I decided to rif...
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Frank Fariello posted an article on Memorie di Angelina - Sep 26, 2009, 9:58 pm
Many people think of minestrone as the kind of hearty fare best eaten in the cold weather months. Minestrone is wonderful in fall and winter, of course, but it can actually be enjoyed year-round, it...
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Frank Fariello posted an article on Memorie di Angelina - Sep 26, 2009, 3:44 pm
The simplest, and perhaps the best, way to use your skills for making fresh pasta and broth at home is to serve a warming bowl of pastina in brodo. It makes a wonderfully light but savory primo piatto...
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Frank Fariello posted an article on Memorie di Angelina - Sep 25, 2009, 2:00 pm
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 ...
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Frank Fariello posted an article on Memorie di Angelina - Sep 21, 2009, 8:56 pm
In our house dessert is usually a piece of fruit. But now that the weather is turning cooler, cheese, especially aged cheese, is making a reappearance on the dinner table. It's a great way to end ...
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Frank Fariello posted an article on Memorie di Angelina - Sep 19, 2009, 4:00 pm
Once you know how to make fresh pasta, there is a myriad ways you can put your knowledge to delicious use. One of the most lovely types of fresh pasta are the ever-popular ravioli, which, as you proba...
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Frank Fariello posted an article on Memorie di Angelina - Sep 17, 2009, 10:09 pm
There's nothing so satisfying yet so quick and simple than the combination of pasta and some sort of legume--beans, peas or, in this case, ceci (chickpeas). And, as you probably know, the combinat...
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Frank Fariello posted an article on Memorie di Angelina - Sep 15, 2009, 8:49 pm
Fall is my favorite season, and one of the best reasons to love the Fall is all the wonderful food you get to eat! The sprightly but rather thin dishes of summer give way to more substantial fare: gam...
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Frank Fariello posted an article on Memorie di Angelina - Sep 11, 2009, 6:19 pm

Frank Fariello posted an article on Memorie di Angelina - Sep 10, 2009, 8:11 pm
A quick note today on a very common—and very savory—antipasto: roasted peppers with anchovies. How to roast a pepper: The lusty, smoky flavor of home-roasted peppers more than justifies the mini...
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Frank Fariello posted an article on Memorie di Angelina - Sep 6, 2009, 6:57 pm
I grew up on Julia Child. Other than nonna Angelina herself, no one inspired my love affair with cooking more. While other kids were eating milk and cookies and watching cartoons, I ran home to make r...
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Frank Fariello posted an article on Memorie di Angelina - Sep 6, 2009, 4:48 pm
This rustic salad was one of my favorite starters when I lived in Paris. It is sheer simplicity to make: just brown some lardons slowly in a bit of oil (I like olive oil) until they have rendered thei...
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Frank Fariello posted an article on Memorie di Angelina - Sep 5, 2009, 3:22 pm
Gazpacho is such a wonderful invention: salad in liquid form! I love it, but I have an aversion to the taste of raw peppers, in particular raw green peppers, which is one of the standard ingredients i...
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Frank Fariello posted an article on Memorie di Angelina - Sep 4, 2009, 11:35 am
This, one of my favorite summertime pastas, comes from Sicily. Along with pasta con le sarde, it is perhaps the most famous of Sicilian pasta dishes. And it is a fairly simple dish to make, the only s...
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Frank Fariello posted an article on Memorie di Angelina - Aug 30, 2009, 9:13 pm
This dish of green beans dressed with fresh lemon juice and olive oil, to my mind, typifies the simple elegance of Italian cuisine. Fagiolini all'agro, also known as fagiolini all'insalata, i...
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Frank Fariello posted an article on Memorie di Angelina - Aug 25, 2009, 8:41 pm
Well, I suppose that it is paella week at our house. I just couldn't resist trying out another kind of paella—a vegetarian paella that I have dubbed paella «Reina Sofia», after Spain's Qu...
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Frank Fariello posted an article on Memorie di Angelina - Aug 24, 2009, 9:02 pm
If you're like me, you may have thought that paella a la valenciana was made with a mixture of chicken and seafood and perhaps a bit of Spanish chorizo, onions, red peppers and peas for color. Wel...
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Frank Fariello posted an article on Memorie di Angelina - Aug 23, 2009, 9:15 pm
Linguine al limone, or linguini with lemon sauce, is one of those quintessential summer dishes from southern Italy, specifically the Sorrentine peninsula of the Campania region, where they grow exquis...
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Frank Fariello posted an article on Memorie di Angelina - Aug 23, 2009, 9:00 pm
I've posted about crab cakes before. Just a quick note on a 'brainstorm' that worked out pretty well tonight: crab cakes with Mexican salsa and a drizzle of olive oil: Worth a try. NB: ...
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Frank Fariello posted an article on Memorie di Angelina - Aug 22, 2009, 11:36 am
Salt cod can be hard to find. It takes some considerable time to prepare and, plus, codfish stocks are dangerously depleted. So what is a brandade maven like myself to do? Well, I recently "invented"...
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