A Taste of Calabria Anniversary - Cooking with Rosetta

In this class we will prepare some of my

favorite winter foods as done in my town

of Verbicaro in Calabria. Most of these

dishes use the wonderful powder of dried

sweet peppers for which Calabria is

noted for. We will begin with a sun

dried

zucchini that is sautéed with oil, garlic

and red pepper powder. Next, we will

make a traditional polenta dish from

Verbicaro, with cabbage and … you

guessed it, more red pepper powder!

You will learn how to make sausage from

scratch and stuff it into a single long coil

to be grilled as they do in Calabria. We

will finish our meal with a flourless walnut

cake served with a sauce flavored with

Nocino, a walnut liqu

r made in Calabria.

Zucchine Seccati al Sole
(Sun-dried zucchini sautéed with oil and garlic)

Polenta con Cavolo Cappuccio
(Polenta with cabbage and red pepper powder)

Salciccia Calabrese Arrostita
(Grilled homemade Calabrese sausage,
sweet and hot)

Patate e Peperoni Fritti
(Potatoes and peppers)

Torta di Noci
(Flourless walnut cake)