Cotolette al Calabrese:
From Ciro'Marina-Prov. Cotrone:
(Beef or veal Cutlets, Calabrian Style)
For the sauce:
1Tbs. chopped parsley
3Tbs. olive oil
1-1/2 cups peeled plum tomatoes, with juice
1 lb Green peppers (sliced and seeded)
Mince the parsley and garlic together and saute then in the olive oil in a medium size frying pan over medium heat. Add the tomatoes, mashhing them with a fork as they go in, and simmer about 10 minutes.Peel the peppers either by blanching them in boiling water for 10 minutes or stripping off the thin outer skin with a paring knife or by roasting them over an open flame. Cut first in strips , chop coarsely, and add to simmering tomato sauce.
Simmer another 5 minutes.
For the meat:
11/2pounds bottom round beef(or veal)
1/2 cupflour
2 eggs, beaten
3/4 cup sifted bread crumbs
2TBs. butter
2Tbs. olive oil
1/2 teaspoon salt
Slice the meat into thin slices no thicker than 1/8 inch. Pound them with a meat pounder or flat of a big butcher knife to tenderize them even more.
Dip in the flour and pat well on both sides. Dip them in the beaten egg, and then in the sifted bread crumbs, gently patting on as many crumbs as will adhere. Let them sit about 5 minutes.
Heat the butter and oil in another frying pan over medium heat and fry the slices on both sides. Put them into the simmering pepper-tomato sauce. Scrape the pan well,add the butter and oil and scrapings to the sauce, and let meat simmer another 5 minutes. For 6.
Rosalie Curtis-Jones
Pittsburgh, PA
Roast leg of Lamb or Goat:
Oriolo, Prov of Cosenza:
Soak leg in cold water (keep changing the water every couple hours. for about 3 or 4 changes to get gamieness out.
Dry off leg & coat well with a mixture of oregano, cumin, lots of salt & black 0pepper.
with a 3 inch blade punch holes at random & suff with a large garlic clove & bay leaf.
Pour about 1/2 inch olive oil in a roaster & brown the leg for a few
minutes.
Roast in same panncovered @ about 350 for an hour. uncover & roast till done. About 30 to 45 minutes. When you uncover you can add the lightly par-boiled skin on little red potatoes.
Jim Frega,Youngstown Ohio:
Pepperoni e Salsiccia:
Lappana, Prov of Cosenza:
(Peppers with Sauce)
4 large firm green peppers
3 tablespoons olive oil
1 large onion, sliced
2 pounds Italian sausage
salt and pepper to taste
1/4 cup hot water
Stem, seed and slice peppers into 1-inch pieces. Wash and drain well.
I prefer sweet banana peppers, but you can use bell peppers or even hot peppers,if desired. Heat oil in skillet, and over high flame fry peppers and onion 5 minutes; lower heat, cover, and cook slowly until peppers are tender. Then remove peppers and onion and keep hot. In same oil fry sausage over high flame. Prick with fork here and there to let out fat. As far accumulates discard
it. When brown on both sides, cover pan, lower heat, and cook sausage about
20 minutes or until it is done. Cut into 2-inch pieces and top with peppers
and onion. Season and add hot water. Cover pan and continue cooking 15 minutes longer. Serve hot with a mixed green salad. Can be put into a bratwurst bun for summer picnics.
Ruth Nerud, St Paul MN:
Our Calabrian Heritage: