Caponata
From Ciro'Marina-Prov. Cotrone
2 medium eggplants(cut into 1-inch cubes)
1/2 cup olive
oil
2 onions sliced
1can tomatoes (16oz) chopped with liquid
1 cup
diced celery
1/2 cup sliced
pimiento stuffed olives
1 can sliced ripe
black olives
2 tbs. capers
3tbs.sugar
1/2 cup wine vinegar
Salt and
Pepper.
In a large skillet, saute eggplant in very hot oil for about 10
min. or until soft and slightly brown. Transfer eggplant with slotted spoon to
large saucepan. Reduce heat under skillet and saute onions about 3 min., adding
a little oil if necessary. When onions are golden brown, add tomatoes and
celery. Simmer about 15 min, or until celery is tender. Add olives and capers.
Dissolve sugar in vinegar in small saucepan. Stir into eggplant. Cover and
simmer over medium heat 30 min. stirring occasionally. Remove from heat: cool.
Refrigerate overnight. Serve at room temperature or over crusty bread as we
do.
Rosalia Curtice Jones, Pittsburg Pa.
Roast Chestnuts
Prov of Cosenza
(Castagne)
1 pound of chestnuts.
Wash and dry chestnuts.
With
sharp-pointed knive slit each chestnut across top.
Place in large greased
shallow pan;
roast in a preheated 450 degree oven about 30 minutes or until
chestnuts popp open and look like little fans. Shake pan occasionally to brown
evenly. Serve hot.
Ruth Nerud-St Paul,
Mn.
Chipolino Putanesca
From Oriolo, Prov Cosenza
2 lbs Chipolino onions.
1 cup olive oil.
1 cup
seasoned breadcrumbs.
4 cloves, fresh Garlic(sliced)
1 small hot peper(or
hot red pepper flakes)
Salt and Black Pepper.
2 or 3 Anchovies(if
desire)
Peel, then boil chipolinos, until lightly tender. Drain in your
sculapasta. dry them slghtly. In an iron skillet add 1/2 in. olive oil, heat the
oil hot. Add your chippolini & saute for about 7 minutes- add bread
crumbs-seasoned- lower heat to simmer,add sliced fresh garlic, hot red pepper
flakes, salt & lots of black pepper to taste, simmer & stir for about 5
more minutes. at the end stir in 2 or 3 anchovies real good. This goes goodwith
dry Italian red wine. & good crusty bread.
Jim
Frega, Youngstown Ohio.
Polpetta (Risotto)
Calabrese
From Mangone, Prov
Cosenza
2 cups risotto (Rice)
1/2
cup peccorino cheese
1 cup romano
2-3 eggs
2 tsps. fresh parsley
-chopped
light olive oil (to fry next day)
1-bring risotto to a boil.
Remove from stove and place in a covered dish. This will be kept
overnight--preferrably in a cold area (cellar/shed)
Next Morning: Use a thick
frying pan, add light olive oil at least midway up the pan and place on a low
heat, wait until ingredients are being mixed to turn up heat.
combine all
ingredients to risotto any order- and shape risotto into oval palm shaped sizes.
place risotto pieces into oil in pan, turn up heat and flip over after 1-1 1/2
minutes, or until golden on both side, should look crunchy, light yellow or
dark, your preference.
Pllace all fried polpetta in a dish allow to sit in
oven on a warm temperature to keep polpetta soft and crunchy on the
outside
Serve and Enjoy!
Tina Bevacqua
Adams, Seneca Falls, NY
Back/Return
Our Calabrian
Heritage:
Email: glilli@aol.com