Spinaci E
Aglio:
From Oriolo
Cosenza:
(Spinach w/Garlic &
Oil:)
1 Lb fresh spinach (or
Dandelions,escarlow,ect)
1 Tlbs olive oil
2 cloves garlic
a fresh hot
pepper or flakes(to taste)
salt & black pepper
Clean and wash
spinach.Boil or steam spinach until tender(4-5 minutes) Drain and cut into
medium size pieces.
In a pan, heat up oil, saute garlic and hot pepper untill
brown add spinach and an cook over medium heat, untill spinach is hot and coated
with oil.Salt and pepper to taste
A couple of eggs can be fried in if you
like
Philomena Corrado Grizzuti
Oriolo
Cosenza
Peppers,
Fried-Roasted:
From Oriolo
Cosenza:
(Pepers, Hot or Sweet:)
2
lbs Fresh Peppers(Hot or Sweet
1/4 cup Olive oil
3-4 cloves
garlic(Optional)
1 large Onion(Optional)
Salt-Pepper(Taste)
Wash
and clean Pepers.You can use red or green. Hot or sweet or mix any or all. Slice
pepers and cut out unwanted parts (I like the seeds for more flavoe. Many people
dont) Heat oil and add garlic and brown. Add onions and simmer for a while(5
minutes) Add peppers and fry until tender. I sometimes fry pepers with just salt
and peper. or jut garlic added. They are great any way you do it. A little Basil
can also be added. For other variations, try adding mushrooms, Italian sausage
or any other other meats. You can also simmer in tomatoes, for a Pepperonato
sauce.
Roasted Peppers... Wash fresh pepers: do not remove the
stems. Preheat oven or Toaster oven on Broil for 5 minutes. Pull out the tray;
and place the peppers with at least 2 inches of space between them on the
broiler tray. Place tray back in oven and let the peppers broil. Keep a watchful
eye on them and when you see the peppers skins bubbling or scorching open
broiler drawer & turn the peppers over. complete this cycle until all sides
are broiled.** When done; remove from broiler tray and put the peppers in a
brown paper bag, shake the bag well every 15 minutes until the peppes are cool
enouch to touch without burning your fingers,
Last, peel away the broiled
skin under cold water, remove the end with the seeds and discard. Can be eaten
as is or great as a salad with Fresh garlic, olive oil and your favorite
seasonings.
Carmella Barone Frega
1895-1978
Oriolo Cosenza
Pepperonata
From Amendalaro Cosenza:
(Pepper and tomatoe stew)
3-4 fresh green peppers (or
mixed w/hot)
3 tlbs olive or other oil
2 cloves Garlic (sliced)
1 16 oz
can whole tomatos(chopped)
1 tsp fresh basil
salt and pepper to
taste
Optional...1 tsp Red pepper flakes. 1 med. onion(sliced) or 4-6 oz
mushrooms(sliced) may be added if desired.
heat oil in large pan. when hot
add and brown garlic. add additional oil. Add peppers which have been Cleaned
and cut into disired size strips. saute untill pepers are just beginning to
cook. Add spices and continual heating until hot. Now add tomatoes and let
simmer slowly for 45 minutes or more, stiring oftem. Makes a wonderfull base for
Catchitori meat dishes or served alone. This is real Calabrian cooking.
Carmella Cria
Detroit MI
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