Zuppa Escarole Zuppa
Escarole/Chicken Spinaci Fritata:
From Scilla Cosenza:
( Scalaw soup w/ meat
broth:)
Sca-rowa or Scalaw greens is escarole as
far as I know, and was prepared very simply by my grandmother and my mother (and
still is by me), thus: 1 - 2 cups of chicken or beef broth (or water if you're
vegetarian) 1 head escarole, well-washed and torn into small pieces 1 - 2 cloves
garlic sliced scant Tbsp olive oil salt/pepper to taste optional pastena or
other pasta
Put all ingredients in large pot, bring to boil, turn down
heat and simmer till done. If using pastena, add it about 5 min before escarole
changes color. blossom buds. I would love to have a recipe for this if anyone
has one.
Ronnie Brown
Scilla
Cosenza
From Rocco Imperiale
Cosenza:
( Scalaw soup w/ Chicken:)
2-3 Lbs Chicken, Whole or Parts (Best if skin and fat is
removed)
6 cups water
2 medium Carrots; chopped
2 medium Stalks
celery; chopped w/grens
1 medium Onion; chopped
1/4 cup Fresh or dried
Minced parsley
Salt and Black Pepper to taste
1-2 Heads Escarole, Swiss
chard or spinach, (washed and clean)
1 lg Tomato; cored, seeded and ..
chopped
In a large heavy saucepan over medium heat, boil Chicken until
Fully cooked (approx 20-30 minutes)
When tender Remove chicken from pot and
allow to cool
In the remaining chicken stock Add the carrots, celery, onion,
parsley (Salt and black pepper to taste). Cover and cook until done. Vegetables
Should be medium soft (eldente) Shread all or a good part of the chicken and add
to broth ( I like to keep some larger pieces of chicken to serve along with the
soup as well) Add the Escrole (which has been cut into about 2 inch pieces. Add
the tomato and simmer, uncovered, 5-10 minutes until the escarole is
tender.
Makes 4 servings.
Variation: Can add can of chicken if desired.
For a heartier soup, add 1 cup cooked whole wheat noodles, pastina, or rice to
make this soup a main course.
Ann
Caruso
Rocco Imperiale Cosenza
From Oriolo Cosenza:
(Fried Spinach
cakes:)
1 lb Fresh spinach or other greens
4
Eggs(beaten)
1/4 cup Milk
Salt-Pepper to taste
1 Tsp Hot Pepper
Flakes(or to taste)
1 cup Flour
1/2 cup cornmeal or breadcrumbs
1/4 Cup
Grated Romano cheese
1/2 cup Olive or Veg Oil
Can use Spinach, Mustard
greens, Dandelions, ect. Clean, and boil in salted water untill tender(but firm)
When done drain out all water. In a seperate bowl, prepare the egg batter by
adding Milk, salt, pepper and Hot pepper to the beaten eggs(stir
well)
Prepare your breading. Mix the Flour, Cornmeal or breadcrumbs,grated
cheese, salt and pepper The cooled greens are then dipped into the batter and
hand patted into flat cakes. Dip the cakes into the Breading,(make sure they are
breaded well) In a Pan heat you Oil(add enough oil to 1/2 inch) FRY CAKES ON
BOTH SIDES UNTIL GOLDEN BROWN.
Carmella Barone
Frega 1895-1978
Oriolo Cosenza
Our Calabrian
Heritage