The Calabrian Pantry:  
Preserving the Calabrian Way
September 7, 6:30 pm


    In “Preserving The Calabrian Way” I will
    teach you how to preserve our
    wonderful summer vegetables for the
    winter months as they did hundreds of
    years ago when the only way to save
    them was to sun-dry, pickle or preserve
    them under oil.  You will learn how to
    can fresh tomatoes so you can have
    their wonderful fresh taste when they
    are out of season.  We will preserve
    zucchini and eggplants, and I will share
    my secret of how to make conserva
    (homemade tomato paste).

    So if we are canning how can we fix
    dinner and what will we eat?  Don't
    worry!  You will enjoy the preserves we
    make as appetizers, and I will fix a
    Calabrese picnic along with a pasta
    dish, some vegetable side dishes and
    dessert, prepared ahead so that we
    can spend our time learning how to
    preserve vegetables.

    And all students will take home their
    own jar of canned tomatoes.

    This class will be limited to 16
    students.



Pomodori Pelati
(Canning fresh tomatoes)


Conserva di Pomodoro
(Homemade tomato paste)


Zucchine Sott’Olio
(Zucchini preserved in oil with hot peppers,
garlic and mint)


Melanzane Sott’Olio
(Pickled eggplants preserved in oil with hot
peppers, wild fennel and garlic)


Zucchine e Melanzane Seccati al
Sole    
(Sun-dried zucchini and eggplant)

SOLD OUT!!
To be put on wait list
email me.

$100 per person
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Copyright 2005 Rosetta Costantino. All rights reserved.


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