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Brief description of the dishes and ingredients of traditional cuisine, wines and local products of excellence

Baccalà e Patate 
Ingredients: filets of salted cod pre-soaked in water, potatoes, chili, garlic and extra virgin olive oil. (bay leaf and olives)
Method: peel, wash and cut potatoes into chunks.  Cut the baccalà into pieces.  Put the oil in a pan with the garlic and heat through, add water, chili and salt. Boil the potatoes, when they are cooked through, add the baccalà, and if you wish, the olives and bay leaf.  Cook slowly for 10 minutes and gently turnover the baccalà once.

Lampascioni e Uova
Ingredients: “lampascioni” (small onions, eggs, chili, garlic, extra virgin olive oil, dried round peppers and salt.
Method: clean carefully the small onions and cut in four, leave them overnight in a bowl of water.  Drain and fry the onions and add garlic, chili dried peppers and beaten eggs. Mix well till cooked.

Fagioli in Pignatta
Ingredients: dried white beans, extra virgin olive oil, paprika and chili, salt and dry bread.
Method: Cook the beans in the “Pignatta” ( a terracotta pot) with water,  in an open fire with a pinch of salt.  In a plate serve the dried bread and cover with the beans and liquid, add oil and paprika and chili powder.

Broccoli e Salsiccia
Ingredients: Broccoli, small round peppers, either dried or fresh, garlic, extra virgin olive oil and salt.
Method:  Strip the broccoli, break into pieces and wash carefully.  Put them in a pot and cover with water and a pinch of salt.  When they are just cooked, drain. Put into a pan the oil with crushed garlic, peppers, chili and the sausage cut into pieces, when they start to fry add the broccoli and stir.  Taste to see if a little salt is needed.

Maccheroni ai Ferretti
Ingredients: Flour, water and salt.
Method:  Put the flour on a pastry board, add salt and water.  Mix well and kneed.  The pasta should be of a medium to strong texture. Make long think sausages with the pasta and cut them about 10cm long. With each piece work with a knitting needle pulling and stretching it as much a possible.  Put the maccheroni in a line on a table cloth until ready to be cooked.  In a saucepan boil water with a handful of salt and cook the macccheroni for at least five minutes.

Melanzane Ripiene
Ingredients: Aubergines, fresh bread crumbs, grated pecorino cheese, ground black pepper, basil, garlic, peppers, eggs, tomatoes, extra virgin olive oil and salt.
Method: Cut the aubergines in half and remove the centre.  Cut the pulp into small pieces and put in a sieve with salt for about 30 minutes to let the bitter juices run off. Rinse and dry.  Fry the pieces in oil and add torn basil leaves, finely chopped garlic and a pepper cut up into small pieces.  In a large bowl place the bread crumbs, the cheese and black pepper, stir and then add the egg.  Add the fried aubergine pulp and tomato and bring the mixture together.  Fill the aubergine shells and fry in a pan and then add sugo, (tomato sauce).

Capretto e Patate
Ingredients: Goat meat, white wine, extra virgin olive oil, salt, bay leaf, oregano, potatoes and peppers.
Method:  Cook the meat in white wine, oil and a splash of vinegar.  Add a bit of water, the bay leaf and when is cooked the oregano.  In another pan fry the potatoes and the peppers and serve together with the meat.

Involtini di Carne
Ingredients: slices of meat, either (pork or veal), percorino cheese, salt, ground pepper, chopped parsley, oregano and diced lardo, (pork fat or pancetta), tinned tomatoes purèd, extra virgin olive oil, onions and white wine.
Method:  On the slices of meat place the cheese, pepper, parsley, oregano and lardo and a bit of onion and wine.  Roll up the “involtini” and secure with thread or toothpicks. Make the tomato sauce with purèd tomatoes, garlic, basil, chili and leave the meat to cook slowly in the sauce for a couple of hours.  Keep adding water if the sauce looks dry.

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