Tomato-Peper Salad:
From Oriolo, Cosenza.
One Lb. green peppers (roasted and peeled)
8 to 10 fresh garlic cloves
1 pound of good, ripe Roma tomatoes
1/2 cup of cottonseed or olive oil
1/4 cup water
Salt-Pepper
Place peppers in a large glass bowl.
Slice and add the garlic and tomatos.
The oil is now added along with the water and the ingrediants should be stired well.
. add water. Add salt & pepper to taste
This should be covered and allowed to stand for two or more houres.Excellent with any meal along with some good bread and ofcourse, your favorite red wine.
Jim Frega-Youngstown Ohio:
Dandelion Salad:
from Lago, Cosenza
(Insalata di Dente di Leone)
1 lb. Wild or Italian dandelions
1/2 cup vinigar or wine vinigar
2 cloves Garlic(or to taste)
Salt & pepper
1 small fresh hot pepper or red pepper flakes(if desire)
You must Pick wild dandelion greens in early spring, before they begin to
blossom.(unless you buy Italian varity) Clean and Wash thoroughly and remove roots; sprinkle with salt and pepper, and toss in garlic, oil and wine vinegar.
Ruth Nerud-St Paul MN:
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