Peasant Foods

Peasant Foods:

About Morseddu
It is my understanding the Morseddu is Calabrian pronunciation of Morselli - which is a double entendre that can be translated as "little morsels, bites or mouthfuls" or "little stings" (probably referring to a liberal use of hot pepper).
I don't know if you can entirely blame this dish on the Saracens. Eating innards has to be among the oldest culinary traditions; however, how they are seasoned reflects the culture and influences upon a cuisine. Before Columbus brought back tomatoes and peppers, Arab spices such as black pepper, cinnamon and cloves were used to enhance and disquise flavors. I think that the hot pepper was so enthusiastically adopted by Calabrians because their palates were accustomed to fiery Arab spices.
I am always interested in the derivation of dialect words. If someone else has a different origin, please post.
Rose Albrizio:

Morseddu:
Cosenza, Prov. of Cosenza.
Beef, lung-heart
1 pound ripe tomatoes. Peeled chopped
3/4 lb liver. sliced
1 cup olive oil or lard
2 cloves garlic
salt-pepper
Fresh or flake hot pepper to taste.

The meat can be either veal or pork), and finely chop 1/2 pound each of heart and lung.
In a heavy pan, heat olive oil or lard and fry the meats gently until brown. add cloves garlic, finely chopped, the tomatoes, salt, pepper and a small piece of hot pepper to taste. Cover the pan and cook over a moderate heat for 30 minutes.
Serve hot, spread on small squares of toasted bread. The mixture can also be used to stuff a pitta. [Also as a stew with potatoes or as a sauce for pasta.] Serves 6
Rose Albrizio-Houston Tx.

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Saltati Regatoni:
From Ciro'Marina-Cotrone
( The door Mouse, is actually, more of a small squrel, then a mouse.)

(serves 10 people)
Rigatoni 1 kg
mixed meats of pork, lamb, turkey, dormouse, quails,or other wild game
2 kg. one onion average size
parsley a small bundle
two bay leaves
virgin olive oil 2 dl.
lard 100 grams (3.5 oz) salt-pepper to taste
two hot, small peppers
a glass of dry red wine
sheep's milk cheese (pecorino) grated 150 grams (5.3 oz)

Characteristic of this dish is the blend of domestic and wild meats, among which the dormouse that in Calabria, as like in any place of the hinterland lives, it is widely esteemed. In an ample saucepan of crockery pour the oil and the lard, fry lightly the finely sliced onion slices and combine the meats cut in bits but not bones. Wet, a little at a time, with the red wine. If it all evaporates, add some water, the bundle of parsley and the bay leaves nicely tied together with a piece of cotton string, the salt and the minced small peppers. To complete cooking remove the bundle. Boil to the tooth the rigatoni in water slightly salty, drain it, pour it in the saucepan, turning carefully, the pecorino (sheep's milk cheese), shaking on the fire for a few minutes and serve them combined with the meats.
Happy cooking -- let me know where you found a dormouse.
Ruth Nerud-St Paul Mn.

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Peasant Foods-Part.2

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