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Pesce Stocco alla Calabrese [Click to enlarge]
Click to enlarge

Pesce Stocco alla Calabrese

Salted cod Calabria style "Pesce stocco alla calabrese"

Ingredients, amounts for 4 people: basil - onion: 1 large - olive oil - black olives: 3/2 oz - potatoes: 1 Ib 12 oz - pepper - parsley: 1 handful - salt - tomato sauce - soaked air-dried small cod: 1 Ib 12


Chop up the onion finely along with the parsley and put the mixture into a large casserole dish, if possible of terracotta, add the oil and a spoonful of tomato sauce. Put the dish over heat and, when the sauce has thickened well, pour in a ladleful of hot water. Boil the salted cod in plenty of water, drain it, dry it and cut it into pieces; remove the skin and carefully remove the bones. Put the pieces of fish into the casserole dish, add the potatoes cut into round slices about half a centimetre (1/4 inch) thick and a stalk of basil leaves which is to be removed before serving. When the potatoes are nearly cooked, add the stoned olives, a little salt and a pinch of black pepper. Leave to take on flavour for 10 minutes and serve.

Melanzane fritte con mozzarella e olive [Click to enlarge]
Click to enlarge

Melanzane fritte con mozzarella e olive

Ingredients, amounts for 4 people: garlic - basil - onion 1/2 - white flour a little - aubergine 4 - "mozzarella" cheese 1 - olive oil - black olives 20 - pepper - tomatoes 1 Ib 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.

Costolette d'agnello alla calabrese [Click to enlarge]
Click to enlarge

Costolette d'agnello alla calabrese

Ingredients, amounts for 4 people: onion: 1 - lamb chop 1 1/2 Ib - olive oil - green olives: 3 1/2 oz - sweet peppers. 2 - ripe tomatoes: 1 Ib 2 oz - parsley: 1 handful - salt - spices.

Brown the chops in boiling oil. To one side, put the finely chopped onion, the skinned and sliced tomatoes, the cleaned sweet peppers cut into pieces, the whole olives, the parsley and the remaining oil. Season with salt and cook for 10 minutes, then add the chops and their cooking juices to these ingredients, flavouring with a pinch of spices and salt. Serve immediately, still hot, with slices of home-made type bread.

Pitta Chicculiata [Click to enlarge]
Click to enlarge

Pitta Chicculiata

Cooking time: 1 hour and 30 minutes
Ingredients, amounts for 6 people:
  • salted anchovies: 2 oz
  • garlic:
  • salted capers: 2 oz
  • white flour: 1 lb 5 oz
  • beer yeast: 1 oz
  • olive oil:
  • black olives: 3 ½ oz
  • pepper:
  • ripe tomatoes: 2 lbs 4 oz
  • salt:
  • rendered pork fat/lard: 3 ½ oz
  • tuna in oil: 6 ½ oz
  • eggs:3
Put the flour in a heap onto the pastry board, add a pinch of salt, crumble the beer yeast into the centre of the heap and dissolve in a little warm water, kneading it into the flour. Add enough warm water to obtain a fairly soft dough; knead for a few minutes, roll into a ball and put into a floured mixing bowl. Cover with a cloth and put in a warm place to rise, leaving it until it has risen to double its original volume. In the meantime, skin the tomatoes and remove the seeds. Pour the oil into a saucepan, add the chopped tomatoes and 1 clove of garlic: cook over a lively flame and, when they are cooked, remove the pan from the heat and allow to cool. Wash the anchovies, remove the bones and chop them up; wash the capers, cut the olives in half and remove the stones, then break up the tuna fish. Put the well risen dough onto the pasty board and, using your hands, bang it a little to flatten it. Add 90 g (3 oz) of lard, 2 egg yolks and a pinch of pepper; knead the dough well and cut off about one third of it: in this way, you will have a larger piece and a smaller piece. Oil a high sided flan dish of about 26 cm. (10 inches); roll out the larger piece of dough into a large circle which is to be used to line the bottom and the sides of the flan dish. Add the tuna, the capers, the anchovies and the olives to the tomatoes: mix together and pour the mixture into the flan dish. With the remaining piece of dough, roll out a large circle the size of the dish and cover the tomato mixture, folding the edge of the dough towards the centre, forming a kind of rope. Shine the surface with a little lard and paint golden with the egg yolk kept to one side. Leave the pizza to rise in a warm place for half an hour; then bake it in the oven heated to (180°C/350°F/Gas Mark 4) for 25/30 minutes. Serve hot.
Pesce Spada con pesto di pomodori secchi e Capperi [Click to enlarge]
Click to enlarge

Pesce Spada con pesto di pomodori secchi e Capperi

Swordfisch with a sauce of dried tomatoes and capers
Ingredients - Serves 6
·          6 slices of swordfisch
·          6 dried tomatoes chopped
·          1 tablespoon pine nuts chopped
·          1 tablespoon almonds chopped
·          2 tablespoon  capers chopped
·          1 clove garlic chopped
Washed in tap water the slices of swordfisch, dry and to put  on a large nonstick pan lightly oil  grease . Sprinkle with tomatoes, the pine nuts, almonds, garlic, capers and salt. Sprinkle with a little oil and cook in oven at 180° C for about 20 minutes. During the wet with some cooking spoonful of wine so that it forms a nice sauce.


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