Calabrian Easter
Bread:
From
Ciro'Marina-Cotrone
Calabrian Easter
Bread
11/2 cakes yeast dissolved in 2 cups warm water
5 pounds flour(all
purpose)
11/2 cups sugar
8 eggs
2 tablespoons salt
2 sticks
margarine
1 pint milk
Heat together milk, margarine, sugar and salt.
Set aside. Beat eggs well,add a few drops of yellow food coloring and a few
drops of lemon flavoring for a richer color. Fold in half of flour to egg
mixture. Then add water and yeast as well as warm milk mixture. Fold in
remaining flour, let rise one hour or until doubled in size. Shape into twisted
rings or rolls, let rise 1 hour again. Brush with 1 whole egg and 1 tbs.
milk-well blended. Bake at 350 degrees for 20-30 minutes.
Rosalia Curtice Jones-Pittsburg Pa
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Homemade
Macaroni-Pasta:
Oriolo, Prov
Cosenza
Fusilli, Rashkatill and
Tagliarini
3 cups all purpose flour(unbleached)
1 tlbs veg. oil
1
Tsp salt
3 whole eggs(if you want lighter pastas or egg noodles)
Prepare
the flour as you would normal bread dough with salt and oil.(duram or Semolino
flour is preferred by some.)If adding eggs,eliminate the oil. mound dry flour
add salt mixture, leaving a crater in the center where the eggs are
added.Graduslly work the entire mixture together kneeding the dough untill
thourghly mixed(sprinkel more flour to elimanate any stickiness)
The dough is
then rolled out into thin, flat sheets and the choice of the macorni which
follows is now up to you.
Fusilli
These curley macaroni are
made with the aid of a steel knitting needel. Cut thin strips of dough and
beginning at on end, wrap the strip around the needle(which has been lightly
coated with oil) coiling it up all the way to the top. allow the pasta to set
for a few minutes, before sliding it from the needle.Place finished product on a
white cloth that has been sprinkeled with dry flour untill you are ready to
cook.
Tagliarini
Tagliarini macaroni can be made by cutting the
flattened dough into 1/4 inch strips with a pastry knife. Another faster and
eisier way is with a long, metal, 1/4" square rod.This rod is simply rolled
across the dough with the palms of your hands.The sharp edges of the rod cut
into the dough resulting in perfect uniformed macaroni.the finished macaroni can
now be laid on a floured cloth, or hung up to dry, untill ready to
use.
Rascatelle
This one is the most fun and my very
favorite.With the palms of your hands, roll the dough out into long, narrow
lenghts. Now chop off dough into about 1/4" pieces, which you will roll into
marble sized balls. With your indet finger, press the ball flat and roll
forward. You should end up with a round, pressed pasta resembling shell
macaroni. Thats Rascatelle!
Cooking macaroni
Remember the pasta
is already soft and will not require the same amount of time nessecary to cook
regular hard pastas. 5 -10 minutes of boiling,will usually be sufficient time.
Boil in salted water untill dough is tender.It is now ready to serve topped with
some good grated Pecorino cheese and your favorite sauce.
Pilomena Corrado Grizzuti
Oriolo
Calabria:
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Pit e Pepperoli:
(Pepper
Pizza)
Oriolo, Cosenza
1 lb Rosted or Fried peppers
1/4 cup olive oil
Romano
or parmagian cheese(grated)
Salt-black pepper
1 cup of your favorite
meatless sugo.
THE DOUGH: Prepare it your way. Regular bread dough works
well. let it raise to about 1- 2 inches.Dust dough with flour and crimp edges.
Now punch(poke) in the finger indentations. Rub the top & edges of the
raised dough with a mixture of 1/4 cup of olive oil(the oil from a tin of
anchovies is added by some). sprinkle black pepper. top dough with enough pepper
and sugo mixture to make a neat topping. sprinkle on top some capers & black
lye cured olives. If you like top with romano cheese. (never mozzarella). it
italy they never use mozzarella. they prefer the greayer type cheeses with less
moisture.
TOPPING # 2
prepare dough as above #1
mix together 1/2
cup each of bread crumbs, 6 to 8 sliced garlic cloves, 1/2 cup of green onion or
chives, 1/4 cup fresh italian parsley & basil. & 1/4 cup pine nuts (if
available) mix well together and sprinkle mixture over the dough. Bake both
versions according to the personality of your oven.
Jim Frega-Youngstown Ohio
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