Called "Calzone", in most regions and "Pitenguise" in others, in
fact the only place I have seen it called "Goudaruni" is in Omaha, Nebraska. My
Nonna made this and you can still get it at some Calabrian bakeries. There are
many variations as far as ingredients are concerned, my Nonna made the spinach
that I have included. She also made one with potatoes. Then too, I have seen it
made with meat and sauce while some put peppers in it (hot or roasted), and the
amount of ingredients too, varies, imensely with some using just enough to make
it flavorful (as if just for the seasoning) And others preparing it with a heap
of filling up to two inches thick.
Michael Mangiaruca
Goudaruni:
Africa,
Regio Calabria
Meat or veggie filled
turnover
one fourth cup of oil
1/2
cup of chopped onions
3-5 cloves of garlic (you decide)
1 bunch fresh
Spinach
1/2 as much Dandelion greens
pizza or bread dough (either may be
used)
Steam the spinach until limp. Heat oil and add the spinach, garlic, and
onion. Cook and stir til hot.Remove and let cool. The Dough... Roll out dough
untill flat, round . Place the filling on one half of the dough. Sprinkel with
Parmesan and Romano, salt and pepper. Fold the dough over, makeing sure no
filling is sticking out of the edge.Seal the edges and bake at 400 degrees until
golden brown, about 30 minutes. Diced potatos may be added and or Mozzarella
cheese.
Michael Mangiaruca (Mangeruca)
Logan
Io.
Pit e
Fritto:
Oriolo, Prov.
Cosenza
Fried bread dough topped
with sugar
1 cup veg oil
1 lb bread
dough(your own or store bought)
sugar, honey, or cinnimon w/sugar.
Heat
oil in pan. Cut dough into approx 2 inch dia pieces. Strech and flatten out
these pieces to get round and as thin as possible (note...some people prefer
thicker or cigar shapped). Place in dough in the heated oii (use enough oil to
come 1/2 the height of the dough) fry dough untill nice and brown, turning over
to brown both sides. Serve immediatly while hot. Sprinkel with sugar and enjoy.
Dominic Lilli
Oriolo,
Calabria
Easter
Basket:
Oriolo, Prov.
Cosenza
Basket woven of
bread
1 lb bread dough (see
Bread)
1/4 cup Anise seeds
2 eggs (whites/beaten)
1/2 cup powderd
sugar
1 stick butter
1 cup milk
To your favorite bread dough; add
1/4 cup anise seeds when kneeding it into the dough or to your bread machine.
after dough has risen, form a batch of golf ball sized doughballs. Place on a
floured breadboard; roll these little balls out to form a long rope size strings
of dough. do a bunch of these. Now design and weave an easter basket, crimping
the dough togeter with your fingers. make the basket handle double braided
before you bake the basket, coat it thouroughly with beaten egg whites. bake the
basket @ 350 until lightly browned (15-20 min. max.) Remove from oven & let
cool.
Frosting...make a frosting by mixing together, powered sugar, butter
& milk, not to thick but thick enough to coat the bread basket. frost the
baskets, let them set & fill with colored eggs & easter cookies.
Take
pictures of these for your grand children to remember. my mother used to swirl
sone easter egg dye in the frosting to make it colorfull. we couldn't afford
easter baskets & these baskets were also made in calabria to suit differnt
holidays.
jim frega
Cleveland
Oh.
Email: glilli@aol.com