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Omelette with spring onions TROPEA

traditional recipe peasant

Ingredients for 5 persons (using only the stalk of spring onion)

1 kg of onion from Tropea, 4 eggs, grated cheese,

half cup olive oil salt and pepper.

Cut the stem ends of the onion as soon as his head and how far it is not totally green, (so almost until the end of the tail). Put your head in Serbian for other uses, and thinly sliced \u200b\u200bwhole the stem and cook in the pan long enough to cook them, after which remove from heat and allow to cool and drain off a little. Without this, open the eggs into a bowl, beat with a fork until they are frothy, with salt, pepper and cheese, also joined the contents of the pan and incorporate thoroughly. Now the egg mixture and onions to be placed in a pan of adequate size and cooked over medium heat in olive oil. Cut, finally, the frittata into wedges and serve warm.
NB if you do not want to use the stem using the same method with the head of the onion.

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The truffle pizza, ice cream traditional Calabrian

Opera of ice cream Pizzo of the invention of ice cream called "Tartufo". Il Tartufo di Pizzo, however, has nothing to do with the industrial truffles that are usually in bars or restaurants. Il Tartufo di Pizzo, rounded shape with his "heart" irresistible product is handcrafted with great care. The basic ingredient is the hazelnut ice cream , which is modeled, strictly in palm-shaped dome. Then digs a small hole inside and fills bitter chocolate melted . The whole is enclosed in an equal quantity of hazelnut gelato, and finally rolled in cocoa powder mixed with sugar.

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The Nduja

What 'the nduja ? The nduja and 'one of the most' famous typical Calabrian food. The nduja (warning: nduja not nduia !) And 'a soft salami, spreadable, very spicy. E 'is typical of Monte Poro: Spilinga and' the town of choice, but the area of \u200b\u200bproduction and 'extended to many common the Vibo Valentia province. The name derives from the French nduja "andouille" which means "sausage". It 's not a sausage, however, as can be similar. The nduja and 'made with pork, a little' fat, and very hot pepper . And it 'just for the rich chili and the nduja' very spicy. Not by chance someone might prefer a "light" version. The nduja has a reddish color - needless to say - due to the presence of hot peppers, and a consistency that even after maturation becomes hard. It 's almost superfluous to point out how nduja, thanks to the exquisite taste and spicy chilli due to both, is considered by some aphrodisiac. You can 'also be skeptical, but surely the nduja has beneficial effects on the cardiovascular system. How to prepare



Originally 'nduja was a poor food, and in fact was prepared using the less noble parts of pork offal, tripe and lungs. Nowadays, however, are intended for the production of nduja the best parts of pork that are mixed with salt and pepper . Everything is then stuffed into natural casings . This fantastic soft sausage is then smoked before being seasoned for several months. The nduja is clearly different from any other meat, with an unmistakable taste. The quality 'of chili has its importance if the result is so characteristic. Not infrequently can 'be that the chili pepper, among other things of dubious quality', is used to mask the basic food is not excellent. But when it comes to products from Calabria, doubt can not 'exist. In Calabria, in fact, the chili is not 'just one ingredient, and' much more ': and' tradition, culture and history. In nduja pepper is used not only to quality ', but is also used in quantity'. A mouth is not accustomed to spicy tastes so may have a difficult approach to nduja (as well as other products Calabrese, typically spicy). Can 'help prepare nduja warming a bit 'in a saucepan and mix with ricotta, which soften' the hot of nduja. Then spread the mixture on slices of bread, preferably a bit 'roasted on a griddle or a grill. The nduja can 'be used for seasoning pasta, pizzas, in addition to all that your imagination suggests.

Source: www.nduja.info

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"Stocco MAMMOLESE"

Origin: MAMMOLA (RC)
Reported by: prolocomammola@libero.it

Ingredients for 4 servings: 1 kg of
Stocco sponge Mammola, 1 kg of potatoes mountain, red onion, 4 dried peppers (to stay), 200 cc. extra virgin olive oil, 100 gr. Green olives in brine (a jar); 1 kilo of tomatoes or tomato sauce and salt.

Preparation:
In a clay pot fry the onion affettata.Mettere, then the tomato sauce or tomatoes and cook over low heat for 5 minutes. Add salt and add the potato slices and after 5 minutes add the sword to pieces along with the olives and hot peppers. Cook over low heat, without Meholah for about 15 minuti.Spegnere and after resting for a few minutes and serve. If you wish, you can add along with the Stocco "trippiceij" (the gizzard). There are many dishes that can be prepared with the "Stocco Mammola" included in the National List of Traditional Products Agroalimentali the Ministry of Agriculture and Forestry. (Number 167 of 18/07/2002 Supp.Ord.GU General series)

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COD AND CAULIFLOWER

Origin: Siderno (RC)

Reported by: staff calabria

Ingredients for 6 persons: 800 gr cod soaked - 800 grams of cauliflower - 1 dl. of extra virgin olive oil - ½ cup of vinegar - just enough lemon juice, salt, pepper and chopped parsley

Preparation: Cut into pieces the after skinned and boned salt cod. removed the outer leaves of cauliflower is the core, wash everything. Take a saucepan and place it inside the pieces of cod, cover with cold water, add half cup of vinegar and cook over boiling. Cool the cauliflower cooking water, then place in cold salted water acidulated with lemon juice, and cook over moderate heat. al dente Drain and let cool. Put the cod in the middle of the plate and contornatelo with cauliflower, cut into pieces. Last retouch, season with the sauce prepared with olive oil, lemon juice, prezzernolo, Sale e Pepe.