Memorie di Angelina: Master Recipe Index

Angelina and me

Dear Readers,

I would like to think of Memorie di Angelina as more of an online cookbook than a blog, a resource you can use really use as a reference as you would any other cookbook. The trouble is, the chronological structure of a blogging site is not really up to the task.

Although you will find here all the usual ways to access recipe posts just like any other food blog—using the Blogger search function at the top of the page, or the label 'cloud' and the archive on the left hand column—if this site is going to as useful as I want it to be, I knew I needed to provide my readers, most especially those of you who may have only recently discovered Memorie di Angelina, with an easy way to browse through these recipes in the same way you might browse through a cookbook and, at the same time, get an overview of all the culinary ground we've covered so far. And so, I have come up with the following index of all of the 200 odd recipes that I have posted so far. The index is 'analytic', meaning the recipes are divided into categories and listed in alphabetical order within each category, sort of a cross between a table of contents and the more common alphabetic index.

The main categories of the index follow the structure of a traditional Italian meal:

Antipasti: Literally meaning 'before the meal', these are small dishes that form the first course of a formal Italian meal. This type of dish is sometimes translated as hors d'oeuvre or appetizer, but antipasti are eaten at the table and, when included, are (despite the name) considered an integral part of the meal. Antipasti are usually reserved for special occasions, although many can double as primi, secondi contorni or snacks.

Primi: Pasta, rice, soup, gnocchi and other farinaceous dishes that are the usual first course in a full Italian meal. This category is divided into sub-categories according to type, starting, of course, with the ne plus ultra of Italian cuisine, pasta.

Secondi: The dishes that make up the second course of a full Italian meal, and can feature meat, fish or (less usually) vegetables. In English, we might be tempted to call this the 'main' course of the meal, but that concept does not apply in Italian food culture. The primo and secondo have equal standing in an Italian meal that includes both. This category is also divided into sub-categories according to the main ingredient, starting with beef.

Contorno and Salads: Vegetable side dishes and salads, usually served to accompany the secondo, salads are sometimes served as a separate course.

Dessert: You won't find too many dessert recipes on this blog yet. Dessert, in our house, more often than not, is a piece or two of fresh fruit. But some of the more common home-style desserts are featured here, as well as some of my favorite frozen desserts.

After these main categories, you will find categories for miscellaneous dishes that don't fit well within any particular course (including sauces and snack foods) as well as non-Italian dishes. As these categories grow, they may need to be sub-divided.

Some of the categories begin with one or more 'master' recipes that explain basic techniques that you will use in countless other recipes. The pasta sub-category, for example, begins with "Fresh Egg Pasta, How to Make". These recipes (and a few others of particular importance) are in bold type. After the master recipes, you will find an alphabetical list of all the other recipes in that category or sub-category. You may notice recipes appearing more than once in the index, because a number of recipes (especially the vegetables) can do double or even triple duty. For example, insalata caprese is typically an antipasto, but it can also make for a light vegetarian secondo, so it is listed twice.

The names of recipes are listed in the original Italian, followed by a short English translation, sometimes a literal translation or, where that would only confuse things, a short description. The Italian name is hyperlinked, so that clicking on the name of a recipe will open up the recipe post.

You will find a permanent link to this recipe index in the left-hand sidebar so that, in the future, you can easily get back here whenever you like. And, of course, from now on this index will be updated as new posts are added.

So, gentle Reader, you are cordially invited to dig in, look around, and perhaps discover some dishes that you may have missed. Hope you enjoy the visit!

INDEX OF RECIPES

(by Category)

Antipasti

Bagna cauda (Piedmontese Anchovy 'Fondue')

Calzone di cipolla alla pugliese (Puglian Onion Pie)

Cappelle di funghi alla griglia (Grilled Mushroom Caps)
Carciofi alla giudia (Roman-Jewish Style Artichokes)

Carciofi alla romana (Roman-Style Braised Artichokes)

Carpaccio di salmone affumicato (Smoked Salmon Carpaccion)

Fagioli e tonno (Bean and Tunafish Salad)

Fave e pecorino (Fava Beans and Pecorino Cheese)

Fiori di zucca ripieni e fritti (Fried and Stuffed Zucchini Blossoms)

Fried Mixed Vegetables, Angelina's

Insalata Caprese (Tomato and Mozzarella Salad)

Insalata di Rinforzo (Neapolitan Christmas Salad)

Insalata di Sardine e Ceci (Sardine and Chickpea Salad)

Mozzarella in carrozza (Fried Mozzarella 'Sandwiches')

Parmigiana di melanzane (Eggplant Parmesan)

Peperoni arrostiti con acciughe (Roasted Peppers with Anchovies)

Peperoni ripieni di tonno (Peppers Stuffed with Tunafish)
Pomodori ripieni di riso (Tomatoes Stuffed with Rice)

Pinzimonio (Crudités with Seasoned Olive Oil)

Prosciutto e fichi (Prosciutto with Figs)

Sauté di cozze (Sautéed Mussels)
Sformato di finocchi (Fennel Sformato)

Vignarola (Roman-Style Spring Vegetable Medley)

Vitello tonnato (Veal Slices in Tuna Sauce)

Zucchine «a scapece» (Marinated Zucchini)

Primi piatti

Pasta

Fresh Egg Pasta, How to Make
How to Make Ravioli
How to Make Tonnarelli (aka Spaghetti alla chitarra)

Ragù alla bolognese (Bolognese Sauce)

Il ragù della domenica (Italian-American 'Sunday Sauce')

Aglio, olio e peperoncino (Pasta with Garlic and Oil)

Bucatini all'amatriciana (Bucatini with Pancetta and Tomato)

Cacio e pepe (Pasta with Pecorino and Black Pepper)

Cannelloni ricotta e spinaci (Cannelloni Stuffed with Ricotta and Spinach)

Caserecce e fagiolini (Pasta and Green Beans)

Chiocciole con salsicce, piselli e ricotta

Fettuccine alla papalina ('Papal' Fettuccine)

Fettuccine al salmone affumicato (Fettuccine with Smoked Salmon)

Fregula e salsiccia (Sardinian 'Fregula' Pasta with Sausage)

Genovese, La (Neapolitan Onion Sauce for Pasta)

Lasagne agli asparagi (Asparagus Lasagna)

Lasagne alla bolognese (Bologna-Style Lasagna)

Lasagna di carnevale (Neapolitan-Style Lasagna)

Lasagne in bianco ('White' aka tomato-less lasagne)
Linguine con alici (Linguini with Anchovies)

Linguine al salmone (Linguini with Smoked Salmon)

Linguine con zucchine e ricotta (Linguini with zucchini and ricotta)

Maloreddus alla campidanese (Sardinian Gnocchetti with Sausage and Tomato Sauce)
Mezzelune al brasato ('Half-Moon' Pasta stuffed with Pot Roasted Beef)

Orecchiette ai broccoletti (Orecchiette with Broccoli Rabe)

Pappardelle all'anatra (Pappardelle with Duck Sauce)

Pappardelle al radicchio rosso di Treviso, Pasticcio di (Baked Pappardelle with Radicchio)

Pasta e ceci (Pasta and Chickpeas)

Pasta con la cicoria (Pasta with Chicory)

Pasta e fagioli (Pasta and Bean, aka 'Pasta Fazool')

Pasta alla norma (Sicilian-style Pasta and Eggplant)

Pasta e lenticchie (Pasta and Lentils)

Pasta e piselli (Pasta and Peas)

Pasta a risotto (Pasta made in the manner of risotto

Pasta al tonno (Pasta with Tunafish)

Penne all'arrabbiata ('Angry' Penne)

Penne ai funghi (Penne with Mushrooms)

Penne ai peperoni e alici (Penne with Peppers and Anchovies)

Penne alla vodka (Penna with Vodka Cream Sauce)

Pizzocheri alla valtellinese (Buckwheat Pasta from the Valtellina)

Ravioli al sugo di pomodoro (Home-made Ravioli with Tomato Sauce)

Rigatoni con spinaci e ricotta (Rigatoni with Spinach and Ricotta)

Spaghetti alla carbonara (Spaghetti with Eggs and Pancetta)

Spaghetti alla cipolla rossa e alici (Spaghetti with Red Onion and Anchovies)

Spaghetti con pomodoro crudo (Spaghetti with Fresh Tomato Sauce)

Spaghetti alla puttanesca ('Whore-Style' Spaghetti)

Spaghetti alle vongole (Spaghetti with Clam Sauce)

Spaghetti con le zucchini (Spaghetti with Fried Zucchini)

Spaghetti fatti in casa con pomodori al forno (Home-made Spaghetti with Oven-Roasted Tomatoes)

Strozzapretti ai funghi ('Priest-Strangler' Pasta with Mushrooms)

Tagliatelle al tonno e panna (Tagliatelle with Tunafish Cream Sauce)

Tagliatelle alle zucchine (Tagliatelle with Zucchini)

Taglierini al sugo d'arrosto (Taglierini with Drippings from a Roast)
Tortelli di zucca (Pumpkin Ravioli)
Tonnarelli cacio e pepe (Square Spaghetti with Cheese and Pepper)

Trenette al pesto (Trenette with Genovese Pesto)

Tubetti cacio e uova (Tubetti with Egg and Cheese)

Zitoni al forno con le polpettine (Baked Ziti)

Zucchine cacio e uova, pasta con (Pasta with Egg and Zucchini)

Rice

Risotto, the ABCs of Making

Insalata di riso (Rice Salad)
Risi e bisi (Venetian-Style Rice and Peas)

Risotto agli asparagi (Risotto with Asparagus)

Riso coll'uvetta (Venetian-Jewish-Style Rice with Raisins for Hannukah)

Risotto alla crema di scampi (Risotto with Crayfish Purée)

Risotto all'indivia belga (Risotto with Belgian Endive)

Risotto alla milanese (Milanese-Style Risotto with Saffron)