Light Lunch Calabria Italy by Ruth Paget
Swordfish and spicy hot pepper are the standout ingredients of Calabrian cuisine from the toe of the Italian peninsula across from the island of Sicily.
With a minimal pantry, Calabrians turn out healthy and delicious meals as described in the cookbook My Calabria by Rosetta Costantino with Janet Fletcher. The following 5 dishes use familiar ingredients in different ways:
p. 32 – Crispy Eggplant Meatballs
-eggplant
-breadcrumbs
-pecorino cheese
-parsley
-garlic
-egg -olive oil for frying
p. 37 – Calabrian Sweet Pepper Fritters
-flour
-yeast
-salt
-sun-dried sweet peppers
-olive oil -garlic
p.75 – Rigatoni Pasta with Ricotta and Sausage
-sweet or hot Italian sausage
-olive oil -Ricotta cheese
-black pepper
-rigatoni or penne rigate pasta
-pecorino cheese
p.96 – Chicken Soup with Ricotta Dumplings
-Ricotta cheese
-eggs
-breadcrumbs
-pecorino cheese
-parsley
-flour
-chicken broth
p. 101 – Rita Callipo’s Creamy Red Onion Soup
-sweet Italian red onions
-olive oil
-kosher salt
-flour
-vegetable broth
-pecorino cheese
My Calabria: Rustic Family Cooking from Italy’s Undiscovered South by Rosetta Costantino with Janet Fletcher contains many recipes that make use of vegetables. Gardeners especially might enjoy trying recipes from this book.
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
