Calabrian Antipsati, Street Foods & More
Calabria doesn't have much in the way of traditional antipasti -- before WWII the vast majority was too busy trying to put something -- anything -- on the table to worry about antipasti and other such trifles. But now that times are better, many Calabrian foods do make excellent starters.
Brine-Cured Olives -- Olive in Acqua
Olive in Acqua -- -- Brine-Cured Olives
Cured Seasoned Olives
This is a quick, easy way to prepare cured olives as part of an antipasto misto, or as nibble food at parties. Make more than you expect to need, because they will go quickly!
Dried Tomatoes: Pimmaduori Salati
How to preserve tomatoes if you lack refrigeration, but not less tasty for that.
Dried Tomatoes: Pimmaduori Siccati
Zesty sun-dried tomatoes, Calabrian style.
Octopus Salad -- Insalata di Polipi
Octopus Salad, or Insalata di Polipi: While we're on the subject of octopus, here's a Calabrian recipe for octopus salad that will be a nice antipasto.
Olives Cured in Lye -- Olive in Concia
Olives Cured in Lye, or Olive in Concia: Lise, who has an olive tree in her back yard, wants to know what to do with the olives. Fresh from the tree, they are tremendously bitter, to the point that the people who originally went to the trouble of learning how to treat them must have been extraordinarily hungry. To draw out the bitterness you'll have to soak them, either in brine or in a solution of lye, or a combination of the two.
Salted Tomatoes -- Pimmaduori Salati
This is Calabrian, and is A Calabrian recipe. It's in many ways a throwback to the days before refrigeration, but will work well as an antipasto or side dish to go with mildly flavored meats or fish.
Sautéed Olives -- Olive Soffritte
Sautéed Olives, or Olive Soffritte: Lise has an olive tree and wants to know what to do with the olives. Fresh from the tree, they are tremendously bitter, to the point that the people who originally went to the trouble of learning how to treat them must have been extraordinarily hungry. To draw out the bitterness you'll have to soak them, either in brine or lye. These are Calabrian, and are traditionally done with black olives that are harvested and left to dry in the sun. You'll need:
Stuffed Tomatoes: Pimmaduori Chjini
Stuffed tomatoes with a Calabrian twist: they're dried, and seasoned with anchovies and herbs.
Stuffed Zucchini -- Cucuzzieddri Chjini
There are many recipes for stuffed zucchini. This is from Basilicata, and is quite simple, with bread crumbs, minced beef, and grated pecorino leading the way.