Cooking with mamma Elvia – Tasty video recipes from the Calabrian tradition

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Cooking with mamma Elvia

Tasty video recipes from the Calabrian tradition

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Cooking with mamma Elvia Ep.8 – Peperoni e Patate (Peppers and Potatoes) – Side Dish/Appetizer

Pipi e patate is Calabrian dialect for peppers and potatoes, a traditional and typical side dish of Calabrian cuisine, a recipe rich in flavor and at the same time healthy made with simple and genuine ingredients of the land. In this recipe we find the fabulous Silane potatoes, an IGP product with a unique flavor. A side dish that pairs well with second courses of all kinds.

INGREDIENTS:

• Potatoes 1kg

• Peppers 4

• Tomatoes 1

• Fresh onion 1

• Dried oregano

• Extra virgin olive oil 3 tablespoons

• Salt 2 teaspoons

Preparation:

• Cut the vegetables: the potatoes into long wedges, the peppers into rounds, the tomato and the onion, salt everything and mix, add the oregano and a drizzle of extra virgin olive oil.

• Sauté the vegetables in a pan for about twenty minutes with the addition of another drizzle of oil.

• When the potatoes have formed a crust and the peppers have softened the dish will be ready.

• Enjoy the peppers with potatoes with a homemade pitta, you will see how good it is, enjoy your meal.

Cooking with mamma Elvia Ep.8 - Pipi e patate



Cooking with mamma Elvia Ep.7 – Spezzatino di maiale con piselli (Pork stew with peas) Second Course/Main Course

Pork stew with peas is a complete and spring-like second course, between the goodness and freshness of peas and the appetizing and delicious pork meat, this second course is truly succulent, pork meat that in Calabria is used a lot cooked and especially in the processing of various types of sausages (seasoned sausage, capocollo, soppressata, soppressata, nduja, bacon and more). A delicious dish with a special note of goodness in the name of the flavors of Calabria: the spicy or sweet Calabrese chili pepper, the legendary dried and ground chili pepper (which is always used for the processing of sausages and in various cooked dishes). A truly unique mix of flavors.

INGREDIENTS:

• Pork stew 400 gr

• Fresh or frozen peas 1kg

• Red onion from Tropea ½

• Salt 2/3 teaspoons

• Dried and ground sweet chili pepper 1 teaspoon

• Parsley

• Pepper

• Dried crusco pepper

• Garlic 1 clove

• Oregano

• Extra virgin olive oil 2/3 tablespoons

PREPARATION:

• Place the meat on a cutting board or a bowl, salt it, add the dried and ground sweet chili pepper, the oregano and mix

• In a pan add the chopped onion, parsley, crusco pepper, a drizzle of oil and a grain of pepper

• Start frying and add the meat that you will cook for 10 minutes, being careful to turn it to brown it well

• Add the peas and let it cook for 35/40 minutes, hydrating the stew and adding more oil at the end

• The stew with peas is ready, fresh bread, a glass of wine and enjoy your meal!

Cooking with mamma Elvia Ep.7-spezzatino di maiale con piselli - pork stew with peas



Cooking with mamma Elvia Ep.6 – Laganello con baccalà e olive nere (Laganello with cod and black olives) – First Course

Typical homemade and traditional pasta, simple and uniquely good, the seasoning of this pasta is of various types, I preferred to make it with cod, a good fish with a very high nutritional value typical of our Mediterranean diet made of healthy and genuine foods. Pasta that can be cooked as tradition dictates with wild fennel and dried and ground crusco pepper and with red beans or chickpeas, good and nutritious legumes.

INGREDIENTS:

• 400g 00 flour

• Water

• 2/3 teaspoons of salt

• ½ Tropea onion

• ¾ fresh cherry tomatoes

• Desalted cod

• Dried oregano

• About 10 black olives

• 1 grain of pepper

• Sweet crusco pepper

Preparation:

• Knead the flour with the water, form a loaf and let it rest for about ten minutes

• Roll out the dough until you get a thin sheet

• Put a good handful of flour on the sheet to prevent it from sticking

• Roll it up and cut it every 2 cm or so

• Place the dough on a previously floured tray

• Clean the cod, taking care to remove any bones and cut it into pieces

• Slice the onion, add the cherry tomatoes, salt, a grain of pepper, dried oregano and a drizzle of oil and the sweet crusco pepper

• Fry adding a little water

• Once the seasoning has wilted, add the cod and two large spoonfuls of rustic sauce

• Finally, when almost cooked, add the black olives

• Cook the pasta in salted water and as soon as it rises to the surface, drain it and dip it in the fabulous cod sauce

• A pinch of pepper and the Laganello is ready, enjoy your meal.

Cooking with mamma Elvia Ep.6 - Laganello rustico con baccalà e olive nere



Cooking with mamma Elvia Ep.5 – Polpette di patate alla calabrese (Calabrese Style Potato Balls ) – Appetizer/Side Dish

Potato Balls Calabrese Style are a typical traditional appetizer, prepared with the fabulous potatoes of the Sila Plateau, which have become an IGP product, and with the typical Calabrese Salciccia made with Pupazzo (dried and ground pepper, both sweet and spicy) which is used in the preparation of Calabrese sausages. A delicious appetizer, soft on the inside and crunchy on the outside.

INGREDIENTS:

-Potatoes 1kg

-Salt 1 teaspoon

-Parsley

-Grated Pecorino 80g

-Egg 1

-Pepper

-Seasoned sausage 50/60g

-Sunflower seed oil (for frying)

Preparation:

• Wash and peel the potatoes, put them in a bowl covering them with water and add salt

• Put the potatoes in a pan with water and cook for 20/25 minutes

• Drain them and mash them while still hot with a fork, add the egg, cheese, parsley, pepper and mix until everything is combined

• Take the dough and give it an elongated shape, in some of them add small pieces of sausage

• Heat the oil in a pan until it reaches a temperature of 160°

• Dip the meatballs in the oil and turn them until they are golden on all sides

• Place our Calabrese potato meatballs on a plate with absorbent paper

– Our meatballs are ready, enjoy your meal.

Cooking with Mamma Elvia Ep.5 - Polpette di patate alla calabrese



Cooking with mamma Elvia Ep.4 – Cipolla rossa di Tropea con vincotto (Tropea Red Onion cooked with Vincotto) – Side Dish/Appetizer

A fresh, delicious and healthy side dish, easy to prepare and enjoy. With a good fresh and crunchy bread. The Tropea Red Onion together with the Potatoes of the Silano Plateau are two PGI products.

INGREDIENTS:

• Red onion 1kg

• Salt 1 teaspoon

• Extra virgin olive oil 2 tablespoons

• Vincotto 2 tablespoons

• Fresh mint

• Water ½ Lt

• Ice cubes ¾

• White vinegar 1 tablespoon

PREPARATION:

• Peel and cut the onions

• Place them in a bowl with water and ice and add salt

• Let them soak in water for half an hour

• Drain them and plunge them into a previously heated pan

• Cook them for at least twenty-five minutes adding the vinegar then the vincotto and finally

• a drizzle of oil

• The Red Onions with vincotto are ready, enjoy them with a nice warm and crunchy bread.

Cipolla rossa di Tropea con vincotto

 



Cooking with mamma Elvia Ep.3 – Melanzane ripiene alla calabrese (Calabrian-style stuffed eggplant) – Second Course

Calabrian-style eggplant is a typical recipe from Calabria, this dish is the symbol of summer recipes in Calabria and can be cooked in various ways. Calabrese-style eggplant is a complete, healthy dish with a unique flavor, a tasty second course that will make your mouth water.

 

INGREDIENTS:

• Purple aubergines 2

• Garlic ½ clove

• Stale bread 200g

• Milk 300ml

• Rustic tomato sauce 500g

• Parsley

• Minced pork 300g

• Egg 1

• Extra virgin olive oil 3 tablespoons

• Pepper optional

• Pecorino cheese 60g

PREPARATION:

• Wash and trim the aubergines, cut them in half lengthwise

• Cut the pulp along the edge with a knife

• Set the pulp aside and cut it

• Salt the aubergines on both sides and leave them to rest in the colander for 15 minutes

• Cook in salted water for 15/20 minutes, drain and leave to cool

• Meanwhile, cut the stale bread and leave it in soak in milk for 10 minutes

• Take the minced meat and add salt, squeezed bread, cheese, parsley, egg, chopped garlic and part of the eggplant pulp

• Take a portion of dough and fill the eggplants

• Start by putting the parsley, tomato sauce, eggplant pulp and a drizzle of oil in the pan

• Fry and add the stuffed eggplants

• Cook for half an hour

• Serve on a plate adding the sauce to dip in the fresh bread

• The eggplants are ready!

Cooking with mamma Elvia Ep.3 Melanzane ripiene alla calabrese Calabrian-style stuffed eggplant



 

Cooking with mamma Elvia  Ep.2 – Homemade Rascatielli with tomato sauce –  First Course

Typical homemade pasta prepared with simple ingredients flour and water, a traditional pasta that was prepared in homes on holidays, with a particular shape because it is worked with the gnocchi ruler, a shape that collects and mixes all the goodness of the sauce, it can also be seasoned with meat sauce and to make the dish even more special add a super handful of pecorino.

Ingredients for four people:

• Semolina flour / durum wheat flour 200g

• 00 flour 200g

• Warm water

• Tropea onion 1/2

• Parsley

• Olive oil 2/3 tablespoons

• Rustic tomato sauce 600/700g

• Salt 3 teaspoons

• Hot chili pepper 1

• Grated pecorino cheese about 60g

• Basil 2/3 leaves

Preparation:

• Knead the flour with warm water

• With the resulting dough, form sticks that you will reduce into 2cm long pieces. about

• Remove them with the gnocchi cutter

• Place them on a previously floured tray and let them dry

• Prepare the sauce, first slicing the onion, add the parsley

• Place the onion and parsley in a pan with a pinch of salt, a whole hot chili pepper, a drizzle of oil and fry

• As soon as the onion is wilted, dip the rustic sauce in the pan

• Cook the pasta in salted water and as soon as the gnocchi (rascatielli) rise to the surface they are ready

• Drain the pasta and mix it with the sauce

• Place the gnocchi on the plate, add two leaves of fresh basil and a good handful of pecorino

• The Rascatielli with the sauce are ready, enjoy your meal!

Cooking with mamma Elvia Ep.2 Rascatielli with tomato sauce

 



Cooking with mamma Elvia  Ep.1 – I Vecchiaredde (Stuffed Fritters) – Appetizer/Side Dish

A typical Calabrian fried food that can be prepared in various ways both in the type of dough and in the shape, which can be: elongated, donut or ball. They can be prepared without filling or with different types of filling but the most traditional preparation is with anchovies, furthermore, they can be prepared both savoury and sweet.

Ingredients for four people:

• Flour 400 gr

• Anchovy fillets in oil 40 gr

• Warm water 300 ml

• Mother yeast 100 gr or ½ cube of brewer’s yeast

• Salt 2 level teaspoons

• Sunflower seed oil (for frying) 1.5 Lt.

Procedure:

• Place the flour and yeast in a bowl

• Start dissolving the yeast in the water

• Add the other water, incorporating the yeast into the flour until you get a very soft dough

• Add the salt and continue to work the dough

• Cover the bowl with cling film and let it rise for approximately 3 hours

• After the mixture has risen, start heating the oil in the pan

• The oil must reach a temperature of 155/160 °

• To fry the fritters without anchovies, just create little balls of dough with two spoons and dip them in hot oil

• Let’s cook them for 2 or 3 minutes per side

• To make the ones with anchovies, you have to insert them into the dough using the two spoons

• Let’s place the fritters on a plate with absorbent paper

• Our fritters are ready to be enjoyed.

Cooking with mamma Elvia Ep1 Vecchiaredde Fritte-frittelle farcite - appetizer