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Proposal indecent! |
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Region Calabria |
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| Stuffed figs |
Cooking time: about 30 minutes
Ingredients, amounts for several people:
cocoa powder:
cinnamon and clove:
mixed candied fruit:
large fleshy figs:
almonds:
cooked must:
walnuts:
sugar |
| Cut the figs in half up as far as the stalk so that the two halves remain joined at this point. Finely chop the walnuts and the peeled almonds (or alternatively peanuts), pour the nut mixture into a mixing bowl and add a little cocoa powder and small pieces of candied fruit. Fill the figs with this well amalgamated mixture; arrange them on a baking tray and put into a heated oven, leaving them until they have become golden brown in colour. Remove the figs from the oven, wet them immediately with the cooked must and then put them into a cylindrical terracotta container, in layers, covering each layer with granulated sugar spiced with cinnamon or cloves. Cover all the figs with cooked must and then put a weight on the top of them so that they are well pressed down. The figs may be taken out as they are needed; prepared in this way, they are delicious and will keep for a long time. |
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| Meat alla Pecorara style |
Cooking time: about 1 hour
Ingredients, amounts for 4 people:
garlic:
lamb or veal or chicken: 1 lb 5 oz
olive oil:
oregano:
pepper:
tomatoes: 3
salt |
| Put the meat into a pan, season with salt and pepper and add the sliced garlic, a pinch of oregano, the broken up tomatoes and the oil. Cover the meat with water and put the pan onto the stove, cover and cook over a low heat. Serve when the water has almost completely been absorbed into a thick sauce. |
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| Spicy nut and sultana biscuits |
Cooking time: 15/20 minutes
Ingredients, amounts for 6 people:
cinnamon powder:
white flour: 3 ½ oz
lemon leaves:
powdered cloves:
walnut kernels: 9 oz
lemon: 1
almonds: 9 oz
refined honey:
raisins: 1 lb 2 oz |
| Soften the sultanas in warm water. Blanche the almonds and the walnuts in boiling water, then peel them and cut them into small pieces. Put the mixture of chopped nuts onto the pastry board, add the grated lemon rind, the well drained and squeezed out sultanas and half a teaspoon of powdered cloves and cinnamon. Mix these ingredients together, adding the heated honey and enough white flour to obtain a fairly stiff pastry. Knead it well and then, with a rolling pin, roll out a layer of pastry ½ cm (1/4 inch) thick and cut out from it a number of diamond shapes. Put each little biscuit on top of a lemon tree leaf, place them on a baking tray covered with baking paper and cook in the oven preheated to 180°C/350°F/Gas Mark 4 for about 15 minutes. Serve them warm or also cold. |
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| Fried Aubergines with mozzarella and olives |
Cooking time: 40 minutes
Ingredients, amounts for 4 people:
garlic:
basil:
onion: ½
white flour: a little
aubergine: 4
'mozzarella' cheese: 1
olive oil:
black olives: 20
pepper:
tomatoes: 1 lb 2 oz
salt: |
| Sauté a clove of garlic and the finely chopped onion in 50 g (2 oz) of oil, then add the chopped up tomatoes; season with salt and pepper, add a few basil leaves and a drop of water. Once the tomatoes are well cooked, pass them through a sieve. Peel the aubergines, cut into slices, arrange them in a sieve, salt them and leave like this for about one hour to allow them to lose their bitter water, then wash them and dry them. Flour them lightly and fry in plenty of oil; when they are golden brown, drain them and arrange them in layers in an oven dish, covering each layer with the tomato sauce, the sliced mozzarella and the stoned olives. The last layer should be of tomato sauce; sprinkle with oil and put the dish in the oven heated to 200°C/400°F/Gas Mark 6. Leave for about 15 minutes. Serve hot as side dish; cold as an hors d’oeuvres. |
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| Accia soup or celery soup |
Cooking time: 25/30 minutes
Ingredients, amounts for 4 people:
'caciocavallo' (strong cow's milk cheese from Southern Italy, similar to Provolone): 3 ½ oz
grated Pecorino cheese: 2 oz
olive oil:
home-made type bread: sliced
pepper:
salt:
sausage: 3 ½ oz
celery: 14 oz
salami made from pork, flavored with lemon peel, from Veneto: 3 ½ oz
eggs: 3 |
| Clean the sticks of celery, cut them into pieces and put them into a casserole dish. Pour in 1.2 L (2 pints) of water, the olive oil and a little salt. Put the dish on the heat and once the celery is well cooked, filter the broth. Hard boil the eggs and cool them, peel them and cut into segments. Toast the slices of bread in the oven, cut the soprassata salami into cubes and the caciocavallo into strips; break up the sausage. Put all these ingredients into the soup tureen, pour over the boiling hot celery broth and the pieces of celery, flavour with black pepper and grated pecorino cheese. Mix together and serve. |
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| Spaghetti with squid and tomato sauce |
Cooking time: 45 minutes
Ingredients, amounts for 4 people:
garlic: 2 cloves
basil:
onion: 1
olive oil:
salt:
tomato sauce:
'spaghetti' (long, thin dried pasta): 12 oz
flying squid: 1 lb 12 ½ oz
sugar |
| Clean the squids and then, using a pair of scissors, cut them into rings; put them into a saucepan (if possible, a terracotta dish), season lightly with salt and put the pan over heat. Once the water which has formed has been absorbed, pour in the oil, the finely chopped onion and the whole cloves of garlic; sauté the pieces of squid well, and, as soon as they are golden and the onion has cooked down and shrivelled a little, add a generous spoonful of tomato sauce, 3 basil leaves and a pinch of sugar. Mix and cook over low heat; when the sauce separates from the oil, add a little hot water and continue cooking over low heat. Boil the spaghetti, drain and dress them with the sauce, mixing in carefully; Serve the rings of squid as a second course. |
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| Artichokes with breadcrumbs |
Cooking time: 30 minutes
Ingredients, amounts for 4 people:
artichoke: 8
grated Pecorino cheese: 2 oz
lemon: 1
soft inside of stale bread (after crust has been removed):
olive oil:
oregano:
salt: |
| Remove all the tough leaves from the artichokes, then cut them into segments, taking great care to cut off the point of the leaves; as they are ready, put them into a bowl full of water acidulated with lemon juice. Pour the oil into a pan and add the clove of garlic cut in half; add the drained artichokes to the pan. Season with salt, cover the pan and put over the heat, cooking the artichokes on a low flame; if necessary, while they are cooking, wet with a little water. When they are ready, cover them with the breadcrumbs mixed together with the cheese cut into very small pieces, the oregano and some salt; mix together, allow the artichokes to take on flavour for 5 minutes and then serve immediately, still very hot. |
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| Meat pie |
Cooking time: 1 hour and 50 minutes
Ingredients, amounts for 4 people:
pork liver: 7 oz
veal liver: 7 oz
pig's entrails: 5 oz
oil:
bread dough: 1 lb 2 oz
pepper:
chilli pepper:
salt:
tomato sauce:
rendered pork fat/lard |
| Prepare quite a thick meat sauce as follows: sauté in a spoonful of lard the pig’s entrails, previously washed well and chopped up, the pig’s and veal’s liver cut into strips. When the meat has browned, season with salt and pepper, add a level spoonful of tomato sauce diluted with a little water and some finely chopped red chilli pepper. Mix together and allow the ingredients to cook over a moderate heat. Divide the bread dough into two pieces, one of which should be double the size of the other. Roll out the larger piece into a circle and use it to line a pie tin previously greased with oil; transfer the sautéed meat to the lined pie tin and cover with a second circle of dough. Press the edges of the two circles of dough firmly together so that the filling cannot escape. Put the pie tin into the oven preheated to 170°C/325°F/Gas Mark 3) and bake for about 40 minutes. Then serve. |
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| Cooked bread |
Cooking time: 45 minutes
Ingredients, amounts for 4 people:
garlic:
bay leaf:
grated Pecorino cheese:
olive oil:
stale bread rolls: 4
pepper:
tomatoes: 7 oz
parsley:
salt:
celery:
eggs: 4 |
| Chop up the tomatoes and put them into a saucepan, add the oil, a sprig of parsley, 2 bay leaves, 1 clove of garlic and a stick of celery. Pour about 1,200 L (2 pints) of water into the saucepan, season with salt and pepper and boil for about half an hour. Then filter the stock and pour it into a casserole dish. When it begins to boil, add the bread rolls, sliced and toasted in the oven. Allow them to soften for a few minutes and then remove with a slotted spoon, placing them in soup bowls. Break an egg into the boiling stock and, as soon as it has firmed, remove it carefully with the slotted spoon and place on the slices of bread. Do likewise with the other eggs. Sprinkle with plenty of pecorino cheese and serve immediately. |
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| Anchovies Beccafico style |
Cooking time: about 15 minutes
Ingredients, amounts for 4 people:
anchovies: 8 large
garlic:
white flour:
grated Pecorino cheese: 1 oz
soft inside of stale bread (after crust has been removed): 2 oz
olive oil:
oregano:
parsley:
salt:
dry white wine: 1 glass |
| Open the anchovies in half, remove the central backbone and the head and then immerse them in white wine. Pour the grated breadcrumbs into a mixing bowl, add the cheese, a small handful of finely chopped parsley, a pinch of oregano and a little finely chopped garlic. Mix the ingredients together well with a few drops of oil. Distribute the mixture over the drained halves of the fish and cover with a second anchovy; holding the pairs of anchovies together well, dip them in the flour and then fry them in boiling oil. When the fish are cooked and golden on each side, drain them, place them on absorbent paper and arrange them on a serving dish. They may be served in this way (garnishing the dish with slices of lemon) or covering them with a little tomato sauce. |
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