Carnevale in Calabria
February 28, 6:30 pm



    Carnevale in Calabria is a time of
    feasting and celebrating.  Meals
    emphasize eating meat before the
    Lenten period begins. We will prepare
    a traditional pasta  from my town,
    served with a tomato sauced flavored
    by pork ribs.  The ribs will be
    accompanied by two winter vegetable
    dishes.  Our meal will be completed
    with the traditional cicirata, pieces of
    dough that are deep fried and coated
    with honey, and chiacchere or bugie,
    strips of dough fried and dusted with
    powder sugar.


Fusilli Calabresi
(Homemade pasta rolled around a knitting
needle)

Costate di Maiale con sugo di
Pomodoro
(Pork ribs braised in a tomato sauce)

Patate arriganate
(Slices of potatoes baked with onions,
tomatoes and oregano)

Broccoli rape Strascinati
(Broccoli rape sautéed in olive oil and garlic)

Cicirata di Carnevale
(Little pieces dough fried and coated with
honey)

Chiacchere o Bugie
(Strips of dough fried and coated with
powdered sugar)
 
 
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Copyright 2005 Rosetta Costantino. All rights reserved.


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