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Filtering by Tag: artichokes

Caponata di Carciofi

Rosetta Costantino

Caponata di Carciofi (Sweet and sour artichokes stew)

A caponata featuring fresh artichokes, perfect to make in the spring when fresh artichokes are in season. Caponata is typically served as an appetizer or a side dish, at room temperature or cold.  Be sure to make the tomato sauce ahead of time.

Ingredients

1 1/2 lbs small artichokes, 20 small artichokes about 1 – 1.5 oz each

One lemon

1/4 cup Olive oil

3 stalks celery, about 1 cup chopped

1 small onion, chopped

1 1/2 cup tomato sauce (see attached recipe)

One tablespoon tomato paste

2 tablespoons capers, rinsed well

1/ 4 cup chopped green olives

1/4 cup red wine vinegar

2 tablespoons sugar

Salt and pepper

Fill a bowl with cold water and squeeze the juice of a lemon into the water.

Clean the artichokes by removing the outer leaves, until you see pale yellow leaves.  Trim the stem and cut off the top of the artichoke and discard. Cut in quarters for small artichokes or slice about 1/4 inch thick lengthwise.  Place in the bowl of water and lemon juice.  Continue until all the artichokes have been cleaned.

Place two tablespoons of the olive oil in a large heavy duty saucepan, add the drained artichokes and stir for few minutes.  Add 1/2 cup of warm water.  Cover and cook for about 15 minutes until the water is evaporated and the artichokes are tender, but not fully cooked. 

Remove the artichokes from the pot and set aside.  Add the remaining two tablespoons of olive oil and sauté the celery and onion until soft and translucent, add the artichokes and salt to taste. Add the tomato sauce, tomato paste, capers and olives.  Continue cooking for about 10 minutes until the artichokes are soft and fully cooked stirring occasionally.  Add the vinegar and sugar and continue cooking for another 5 minutes. Taste for salt and pepper.  

The caponata should have a sweet and sour flavor.  Use more wine vinegar or sugar to adjust the balance.  Transfer to a bowl and let it cool.

Serve at room temperature or refrigerate overnight and serve cold.

Copyright 2015, Rosetta Costantino. All rights reserved.

Spaghetti con carciofi (Spaghetti with fresh artichokes)

Rosetta

I have decided to share with youthe recipes that did not make it into my first cookbook "My Calabria". I had tested and submitted too many recipes and at the end many had to be cut so the book didn't go over 400 pages. Here is the first recipe that I would like to share with you,  Spaghetti with Fresh Artichokes. This is a simple recipe that I prepare during this time of the yearwhen you can find the small artichokes that are used in this dish. This sauce works well with long or short pasta and especially well with homemade pasta.

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A "wild" day at the farmers' market in Vibo Valentia

Rosetta

I happened to be in Pizzo on Sunday and asked Signora Callipo of Casa Janca where to go for a typical farmers' market to take photos for my book. She suggested the market in Vibo Valentia on Monday, where all the stands are run by little old ladies who bring their bounty to be sold. They bring whatever they themselves grow or forage in the wild. They sell things that we don't often see in America. This picture below shows some of the wild vegetables like wild asparagus, wild chicory, and wild fennel:

Here's a bucket of wild asparagus, which are pencil-thin, tender and wonderful to eat in a frittata:

The little old ladies love to forage for wild chicory. I enjoyed the chicory cooked with potatoes by Signora Callipo:

They even sell freshly harvested camomilla (chamomile) that can be dried for tea. Every Calabrian mamma will give you this tea when you have a tummy ache:

There were fava beans and Tropea red onions everywhere, because they are right at the peak of the season:

The super-sweet Tropea red onions...

...and the gorgeous artichokes:

The seasonal fruit that I saw were strawberries (fragole) and loquats (nespole):

Here are lupini, a soft bean that Calabrians often eat as a snack. My friend Fanny says they are very popular in the ethnic neighborhood feste in Chicago.

And a bucket of cured black olives for antipasti or snack:

They also sell cured salumi and pecorino cheese in the market, all of which are homemade. In the photo below, there are (left to right) capocollisoppressate and salsiccie calabrese.

Look at the crust on these loaves of bread. I had to buy some of this bread because it looked so good:

Right within the market there are several butcher shops. I'll spare you the more grisly photos I have, with the offal and whole dressed animals. This is as good as it gets: