Recipes from Calabria

Delicious Calabria

Like many regions of Italy, recipes vary depending on what can be cultivated in the region. Calabria is noted for their abundance of eggplant and seafood and for their excessive use of red pepper.

Pork also dominates the menu in this region which is covered in rugged mountains and wooded areas. Many staple items like olives, chestnuts, almonds and figs grow well in the subtropical climate.

These recipes I’m listing represent a small part of Calabria’s cuisine. Enjoy

Great Calabrian Recipes

Calabrian Eggplant

INGREDIENTS

2 large eggplants, peeled and cut into slices

1/8 cup of salt

2 roasted oil-packed Calabrian chilies, minced

3 cloves of garlic, finely chopped

1/4 cup of fresh oregano, minced or 1 tsp of dried

3 Tbls of white vinegar

1/4 cup of extra virgin olive oil

Fresh ground black pepper to taste

PREPARATION

Salt the fresh cut eggplant and let it set for around 1 hour.

Rinse the eggplant thoroughly under cold water.

In a large pot of boiling water, cook the eggplant for 4 to 5 minutes until tender.

lay them out on a towel to dry.

in a medium size bowl whisk together the olive oil, vinegar, chili peppers, garlic, oregano and pepper.

Lay the eggplant out on a plate and drizzle the oil mixture on top.

Place another layer on top and repeat until all the eggplant is used up.

Refrigerate for about 4 to 6 hour and serve chilled.

Serves 4 to 6 people

Pasta with Sausage and Ricotta

INGREDIENTS

1 pound of Penne pasta

1 /2 pound of hot Italian sausage

1 pound of ricotta cheese

1/4 cup of fresh Italian parsley, chopped

1 tsp of crushed red pepper

1/4 tsp of fresh ground nutmeg

1/2 tsp of salt

1/2 tsp of fresh ground black pepper

1 cup of fresh grated Romano or Parmesan Cheese

PREPARATION

Remove the meat from the sausage casing.

In a medium size frying pan, fry the sausage until cooked and drain on a paper towel.

In a large pot of salted boiling water, cook the pasta until al dente around 8 to 10 minutes.

Drain the pasta reserving 1 cup of liquid,

Toss in the ricotta, parsley, red pepper, nutmeg, salt and pepper.

Stir in the sausage and the pasta.

Sprinkle the cheese on top and serve

Serves 4 to 6 people

Chicken Calabrese

INGREDIENTS

6 boneless skinless chicken breast

1/2 cup of sun-dried tomatoes

1/2 cup of pesto of sauce

8 slices of prosciutto

1/2 tsp. of salt

1/2 tsp. of fresh ground black pepper

3 Tbls of extra virgin olive oil

1/2 cup of white wine

1 15oz can of tomato sauce

4 fresh basil leaves, chopped

PREPARATION

Butterfly the chicken breasts and pound thin.

Place a slice of prosciutto on top, spread a Tbls of pesto on top then a layer of sun-dried tomatoes.

Roll the chicken up tucking in the sides and secure with toothpicks.

Season with salt and pepper

Heat the olive oil in a large frying pan and sauté the chicken until brown on all sides.

Add the wine and reduce till half.

Add the tomato sauce and the basil and cover and cook for 20 minutes.

Serve with fried polenta or rice.

Serves 4 people

Calabrian Style Swordfish

INGREDIENTS

1 and 1/2 pounds of swordfish, cut into cubes

2 cloves of garlic, finely chopped

4 Tbls of extra virgin olive oil

Juice of 1 lemon

1/4 tsp of salt

1/2 tsp of fresh ground black pepper

1 Tbls of butter

1 medium size yellow onion, sliced

1 tsp of all purpose flour

1 and 1/2 cups of white wine

1 15oz can of fava beans

1/2 cup of fresh flat leaf Italian parsley, chopped

PREPARATION

In a large bowl mix together the garlic, 2 Tbls of oils lemon juice, salt and pepper.

Add the swordfish and coat evenly.

Refrigerate and marinate for at least 15 minutes to a half hour.

Heat the remaining oil in a large frying pan.

Saute the onion until golden brown.

Add the swordfish and brown on all sides.

Remose everything from the pan and set aside.

Stir the four into the pan and cook until browned.

While stirring, slowly add the white wine.

Return the fish to the pan and add the fave beans and parsley and cook for 3 to 4 minutes until the swordfish is flakey.

Serves 4 people

Chocolate Covered Figs

INGREDIENTS

25 dried figs

1 cup of dark rum

1 pound of baking chocolate

4 Tbls of unsalted butter

PREPARATION

Place the figs in a bowl.

Cover the figs with rum and cover and refrigerate overnight.

Drain and pat dry.

Break up the chocolate and place in a double boiler. Or a bowl over boiling water.

Stir gently while adding the butter.

Stir until the mixture is smooth and creamy.

Take the figs by their stems and dip them in the chocolate until well coated.

Place the figs on a parchment paper lined cookie sheet and chill until ready to serve.

Serves 4 to 6 people

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