Typical food Traditional flavours and calabrian food

Fish soup

Ingredients (8 people):from 1 to 2 kilos of mixed fish possibly chosen among: San Pietro fish, scorpion-fish, water-hens, congers, a clove of garlic, an onion, 300 gr. of ripe tomatoes, a spoon of minced parsley: 8 slices of toasted bread; white, dry wine; oil; salt and pepper

Preparation: clean up, wash the fish, and cut the biggest into pieces. Put a dl of oil with the sliced onion, the clove of garlic into a large pan and make everything browned, later add the pealed, minced tomatoes and make it boil for some minutes. Firstly add the biggest fish and then the most delicate. After about 10 minutes, add an half glass of water and some wine.
Stir the fish till cooking is over. In the end, add salt and minced parsley. Put the fish into a large pot or lay some slices of toasted bread into bowls and cover them with fish and the hot soup gravy.

Recommended wines: Val di Neto rosato.

Potatoes and fried peppers

Ingredients (4 people): 1/2 kg of local peppers, 2 chillies, 1 kg of potatoes, extra-virgin oil of olive, salt.

Preparation: pour the oil into the pan and make it heat, add the peppers (cut into big pieces,) the chillies and fry for about 4-5 minutes. Then add the potatoes, salt and fry everything at a hot temperature for about 15 minutes. If you want you can also add a raw egg. Stir and serve.

Little cake of fried pumpkin

Ingredients (4 people): yellow pumpkin, chillies, a pinch of salt, oil and flour.

Preparation: slice the pumpkin into very thin pieces and salt it. Let it covered in a bowl for about an hour, wring and flour the pumpkin adding the chillies. Put the oil into the pan and heat, add the pumpkin and make it cook at a hot temperature turning it as well as an omelette.

Riso e vurrajina (Riso e borragina)

Ingredienti: riso, borragina, formaggio di capra.

Preparazione: bollire il riso con la borragina spellata tagliata e lavata. A metà cottura aggiustare con sale e olio. A cottura ultimata una buona manciata di formaggio di capra( se c'è difficoltà a trovare il formaggio di capra, sopperire con il grana).

Consiglio:Pietanza leggera, è indicata per chi ha problemi di stomaco.

Riso e finocchia

Ingredienti: riso, finocchietto selvatico, olio e sale q.b.

Preparazione: cuocere il riso con il finocchietto selvatico tagliato a pezzetti; quest'ultimo va pulito delle foglie esterne e và utilizzata solo la parte più tenera sia delle code che delle sommità. A metà cottura salare e condire con olio d'oliva; volendo a cottura ultimata si può aggiungere una spruzzata di formaggio.

Consiglio:Le virtù fitoterapiche del finocchietto rendono la pietanza utile a chi ha problemi digestivi.

Meteo e mare

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