Cucina Calabrese: Calabrian Kitchen

By Emilia Salerno Fusco

Calabrian Kitchen contains recipes of authentic, healthy Calabrian cooking passed from generation to generation. Emilia, the author, has been cooking since she was ten and still makes daily meals for her husband and often her children and grandchildren. The book is easy to read and encourages cooks to enjoy their kitchens!

• Language: English
• Publisher: AuthorHouse
• Release date: Sep 19, 2017
• ISBN: 9781546207863

Emilia Salerno Fusco

Emilia was born and raised in Calabria, Italy. She came to this country at the age of 26. Emilia married her husband, Peter, also from Italy, at the age of 28. They have two children, Alberto and Silvia, and three beautiful grandchildren. As a young girl, she enjoyed cooking with her mother and has now passed the same love to her family. Her recipes have been in her family for many years. Now she is sharing with you her own special taste of Calabria.

Book preview

Cucina Calabrese

Calabrian Kitchen

Emilia Salerno Fusco

AuthorHouse™

1663 Liberty Drive

Bloomington, IN 47403

www.authorhouse.com

Phone: [phone]

©

2017 Emilia Salerno Fusco. All rights reserved.

No part of this book may be reproduced, stored in a retrieval system,

or transmitted by any means without the written permission of the author.

Published by AuthorHouse 09/19/2017

ISBN: 978-1-5462-0785-6 (sc)

ISBN: 978-1-5462-0786-3 (e)

ISBN: 978-1-5462-0787-0 (hc)

Library of Congress Control Number: 2017913912

Any people depicted in stock imagery provided by Thinkstock are models,

and such images are being used for illustrative purposes only.

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Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

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Contents

Introduction

ANTIPASTI

Antipasti and Appetizers

The Culture Of Calabria

ANTIPASTI

Jardinière

Eggplants-Peppers and Zucchini in Vinegar

Stromboli

Eggplants Rotellini

Stuffed Mushrooms

Bacon and Hot Peppers

Spinach, Sausage and dry Ricotta

Mini-Frittata with Spinach

Morning Snacks

Mini Spinach Pies

Pesto and Cheese Mini Pizzas

Gorgonzola and Fig Tart

Spicy Apricot Tart

Pizza with Prosciutto

Herb Mozzarella Slice

Chopped Salad Pizzas

Emilia’s Homemade Italian Bread

French Bread and Mozzarella

Herbs Mozzarella Slice

Artichoke Hearts Pizza

Mozzarella and Ham Pizza

Italian Sandwich

with Olives and Prosciutto

Cheesy Chicken and Artichoke Bites

BRODI E INSALATE

Basil Pesto

Emilia’s Salad Dressing

Vinaigrettes

Blue Cheese Salad Dressing

Salad Dressing

Vinaigrette for the Salad

Blue Cheese Salad Dressing

My Mother’s Potatoes and Tomatoes Salad

Mixed Salad

Italian Antipasto

Tortellini and Broccoli Salad

Fruit Salad

Salmon and Arugula Salad

Minestrone Soup

Tomato Soup

Chicken Soup with Eggs and Cheese

Chicken and Spinach Tortellini Soup

Fish Stew

Cauliflower Soup

Lentil Vegetable Soup

Chicken Soup

Italian Wedding Soup

PRIMI PIATTI

Easy Fettuccine with Tomatoes

Emilia’s Marinara Sauce for All Occasions

Emilia’s Home Made Canning Tomatoes

Emilia`s Baked Ziti Pasta

Corn Meal

My Mother-in-Law Nancy’s Polenta

Clam Fettuccine

Emilia’s Risotto

Homemade Ricotta Cheese Gnocchi

Potato Gnocchi

Tomato Rotini with Vodka

Emilia’s Rigatoni with Sausage and Peppers

Pasta with Garlic and Oil

Ground Beef and Rigatoni Pasta

Pasta and Prosciutto Frittata

Emilia’s Penne Farm Style

Cheese Rice Balls

Potato Croquettes

Rice Croquettes

Arancini Balls with Asiago Cheese

Spring Fettuccine

Casarecci Pasta with Pesto

Bucatini Caruso Style

Orecchiette with Asparagus and Lemon Zest

Pasta Salad with Ham and Olives

Cavatelli with Broccoli

SECONDI PIATTI PER IL CONTORNO

Tripe with Red Bell Peppers

Prosciutto Wrapped filet Mignon

Roast Vegetables and Steak

Steak Milanese

Oven Roast Sausage and Potatoes

Veal Scaloppini with Lemon and Sage

Lemon Chicken

Chicken Cacciatore

Sausage and Porcini Mushrooms

Stuffed Chicken Breast

Veal Cutlets Parmesan

King Italian Sandwiches

Zucchini Frittata

Bell Peppers and Sausage in the Oven

My Way Baby Goat Style

Emilia’s Stuffed Trout with Spinach

Stuffed Eggplant

My Mother’s Codfish and Potatoes

Shrimps My Way

Spiced Chicken Breast

Easy Barbecued Chicken

Marinated Anchovies

Stuffed Calamari

Emilia’s Codfish and Potatoes

Fried Codfish

Emilia`s Easy Meatballs

Emilia`s Eggplant Parmesan

DOLCI

Lemon Cake

Emilia’s Signature Pumpkin Pie

Banana Bread

Ricotta Pie

Almond Biscotti

Cream Filling

Vanilla Buttercream Frosting

Espresso Coffee Cake

Easy Hazelnut Cookies

Stuffed Peaches with Amaretto

Chocolate Cheesecake

Apple Pie

Lemon Squares

Limoncello Cookies

Lemon Angel Roll Cake

Lemon Meringue Pie

Lemonade Cake

Coffee Cake with Walnuts

Lemon Parfait

Almond Cake

Chocolate Cake

My Mother’s Stuffed Dried Figs

Chocolate Mousse

Peach Pudding

Orange Syrup

Cappuccino Parfaits

Anisette Cookies

My Mother’s Taralli

LIMONCELLO

Limoncello Liqueur

Cream Limoncello

Paradise Limoncello Drink

About the Author

Acknowledgements

INTRODUCTION

I am Emilia and this is my fourth book that I am writing. I am a resident of the USA. I came to the USA in1968 and I have never let go of mother’s memory, what to cook for my family and all the recipes she cooked for us and put on our table in everyday life for breakfast, lunch, and dinner.

My mother not only cooked; she embroidered, sewed and knit, and she taught me how to embroider, sew, and knit, as well as how to cook. When I was small, my mother put a stool under my feet so I could reach the table and chop vegetables, clean them, and wash them. I started cooking when I was ten. The first thing I remember making is bread. My mother had a table with a bench on each side so that I could help roll out the dough. When I was fourteen, my brother’s wife, Rosetta, who lived with us, would make sauce and soup and would ask me to taste it for flavor. If I said okay, she would serve it. She does the same thing today. Now when I go to Italy, not only do I have to taste the meal, I have to cook it. I enjoy cooking.

The holiday meals my mother made were a little different. My mom never cooked meat on Christmas Eve. We always had a fish dinner. We played cards until midnight and then went to a midnight Mass. When we came back, my brothers said to my mother, We’re hungry mom. It is time to put water on the stove and cook the spaghetti with the sauce from the goat you make for tomorrow. My mother cooked the spaghetti and made us eat in the same bowl. She said to us, If you’re hungry, eat here. I do not want to wash dishes at 1:00 in the morning. And we ate and went to bed round 1:30 in the morning. We didn’t have too many gifts, sometimes no gifts. The love we had for one another was plenty.

For Easter she made the Easter bread with eggs on top and in so many shapes. The tradition on Saturday morning after Good Friday was my mom’s making us eggs frittata and homemade sausage. In those days we all ate at the same time. If the boys came later, my papa would say, This is not a hotel; we all need to eat at the same time when your mother cooks us a meal. Wine never was out from our table; we had a grapevine to make the wine.

I enjoyed helping my mother make the homemade bread and everything she cooked or baked. The same traditions are in our home today.

In 1968. I came to visit my grandparents in America and I decided to stay. My old brother Salvatore lived in Switzerland and my other brother Bernardo in Calabria. We stayed in touch with each other weekly; we all told each other what happened in our daily life. Long distance never separated us. If one of us needed some things, the other would be there for what he or she needed, whether it was moral support or money.

1%20Peter%20at%20Work.jpg

Peter at work at Perkins School for the Blind

I met my husband Peter in this country two years after I came to visit my grandparents. We got married in1971; we have two wonderful children Alberto and Silvia. We have four grandchildren who are the loves of our lives. Cara Mia and Gianna from Alberto and Anthony and Adrianna from Silvia.

Peter’s mother, was born in Villa Latina in Italy. In her kitchen, she had no stove. She used to have what looked like a square barbecue for briquettes or wood. She had a reddish clay pot that she used for years for cooking sauce. She started her sauce by putting lard on top of a board and pounding it and then putting the garlic on top of it. She then pounded he garlic into the lard until it as nice and flat. Then she sautéed it. She added tomato peel and Grand tomato paste, and tomatoes squeezed by hand – no canned tomatoes. Sometimes, when she made sauce, she broke eggs right into the sauce to be eaten as a side or second dish. She added basil, pork sausage that she