Macoronni cu
Miligue
(Macoroni w/breadcrumbs)
Oriolo, Cosenza
1 lb Buccala (dried,
salted cod fish)
2 cup rasins
3 cups fried, seasoned breadcrumbs
2
Large onions, (chopped)
salt and pepper to taste
hot pepper flakes may be
added, if desired
1 lb cooked linguini or fetticini macoroni.
Prepare
your ragu (tomatto) sauce to your taste (this should be a light sauce) While
this is simmering brown your onions and add to sauce. add the cod, which has
been soking in water over night ( water should be changed often while soaking)
simmer for awhile untill sauce is mellow and much of the cod has been cooked
down. add rasins (more or less if desired) Salt and pepper and simmer sauce
untill sweet . Fry your breadcrumbs in hot corn oil, or cottenseed oil. Olive
oil is not recomended, as it will change flavor of sauce. add salt and and a
little peperika for color. this will be sprinkled and mixed with the pasta when
ready. the rasin, cod sauce is added to the pasta and it is ready to serve. this
was a triditional holliday dish served on Christmas eve.
George Lilli, st Paul Mn.
Pasta Ascuita
Prov, Cotrone
I lb.
Spaghetti
1/4 cup of good olive oil
red pepper flakes
1 can chick peas
or ci ci beans (depending on what part of the States you live)
Cook spaghetti
and drain. Add the olive oil and red pepper flakes to taste.Now add the chick
peas that have been well drained. This is simple but so good. I think in Petilia
Ascuita means dry or probably without a ragu sauce
Rosalia Curtice Jones, Pittsburg Pa.
Potatoes &
Pasta:
From Oriolo, Cosenza
1 lb.sliced potatoes
1 large sliced onion(thin)
1 lb rigatoni or similar macoroni.
1 cup bread crumbs
1 crumbled goat
cheese, ie ricotta or monserat.
1 cup sliced green & black
olives,combined
capers, black peppercorns
salt & pepper
oil a
lasagna dish or pan, big enough for 3 layers.
layer of bread crumbs, onions,
potatoes, olives, capers & peppercorns mixture, crumbled cheese, salt &
pepper to taste.
Make 3 layers. Top with sauce & olives, capers &
grated cheese.
Bake uncovered @ 375 for about one hour then lower to 300
until tender.
we'have made it twice & company loved it well enough,they
took it home.
Carmella Barone Frega. Oriolo
Cosenza.
Suga Merianara:
From Oriolo, Cosenza
A
simple pasta sauce.
2 16 oz cans tomatoes, puree or the equivilance in fresh
tomatoes
1 quart water
1 tlbs olive or veg oil
1-2 cans tomato paste
3 or 4 cloves Garlic(chopped)
1 tbls sweet basil
1 bay leaf
1 pinch
sugar
salt & pepper
Heat oil, add garlic saute till brown. Add
tomato paste, seasonings and cook and stir for 5 or so minutes.add tomatos,
water and simmer(3 or 4 hours or more)Add meat if you want a meat sauce.Pork or
Italian sausage adds a special flavor to this sauce.
JoAnn Grizutti volz.salt Lk City, UT.
GNOCCHI:
Gnocchi di ricotta
From San Paola, Cosenza
2 lbs
ricotta
2 cups flour
2 eggs
1/2 teaspoon salt
Beat ricotta until
creamy, combine eggs and flour a little at a time until it is as thick as pie
dough.
Divide into 4 parts and shape into 1 inch rolls Cut into 1/2 pieces-
repeat with remaining dough
Drop dough into salted boiling water a little at
a time.
When the gnocci come to the surface, let cook for a few minutes. Add
your favorite prepared tomato sauce.
Gina Morelli
Buffalo NY,
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