recipe – Page 6

18.4.2019

VEGAN & FASHION

Diamante is the largest open-air museum in Italy and among the largest in the world. The local fish specialties are excellent, such as the well known “rosamarina”, delicious fritters made with “bianchetto”, a very tiny young fish specimens.

However, today we are talking about any more delicious fritters of… “green alga” commonly called Sea Lettuce, typical of local cuisine in Diamante.

The alga, which has as botanical name Ulva Lactuca, is a sea lettuce, and among the algae is one of the best known species, it is the richest in chlorophyll and is the one that comes closest to terrestrial plants. It is very widespread throughout the Mediterranean, especially the Tyrrhenian side of Mediterranean sea.

THE INGREDIENT: ALGA OF DIAMANTE

The structure of this alga is lamellar and bi-stratified, translucent, thin with a maximum height of 30 cm and fixed to a helical shaped peduncle. It grows on substrates of rocky nature, from tidal areas up to a maximum of about 10 meters deep.

This kind of Alga in Diamante is a seaweed particularly rich in calcium (30 times more than milk), magnesium and minerals, essential substances for the body. It is a must of Vegan food and a beautiful element for dishes design.

The beautiful bright green leaf, although thin, is rather resistant. This makes it versatile in use, being able to be prepared directly raw but also cooked. Sea Lettuce has an intense aroma but an extremely delicate taste. It is suitable for preparing colorful salads, tasty toppings and to garnish any dish.

In Diamante, it is the main ingredient for preparing seaweed fritters or the so called sea “zeppole”.

Preparing by means of such zeppole a delicious appetizer or an aperitif is easy, the most common recipe is a kind of small fritter, made with a simple batter based on water, flour and brewer’s yeast, flavored with seaweed, fresh or dried.

THE RECIPE OF “ZEPPOLE” OF GREEN ALGA

Ingredients for about 20 fritters:

300 g of flour
250 g of water
12 g of yeast (half a cube)
2 sockets of salt
a handful of algae
3 teaspoons of sweet paprika
half a teaspoon of pepper
a pinch of nutmeg
2 tablespoons of chives
peanut oil for frying

To the general receipe can be added ingredients, such as paprika, pepper, nutmeg and chives, which give the fritters a more marked color and a stronger flavor. You, of course, can choose to not add such spices: they will be delicious anyway!

Preparation:

Pour the lukewarm water into a bowl, add the yeast and mix it until it is completely melted, add the sieved flour and mix with a whisk until you get a rather slow batter.
Put the algae (only if you have bought the dried algae) in a bowl with hot water, let them revive for 4-5 minutes, then squeeze and cut them into small pieces.

A QUICK LOOK AT DIAMANTE: THE LOCATION

Turning in the alleys of the seaside village, crossing the narrow streets and passing through the wide squares, the art strikes the eyes of the tourists, immediately. Namely, the walls down the streets are covered with fascinating murals, over 150 works of art painted on the walls of the historic center and of the Cirella hamlet, built starting from 1981 by painters and artists of international renown. The largest mural is found in the square in front of the town, it reaches 50 meters and tells the story of the town.

As soon as you enter the town, you will come across the Lungomare di Diamante, also called Lungomare nuovo, where you can take a pleasant walk enjoying the view of the Tyrrhenian Sea, while enjoying an ice cream or drinking a fresh granita, or you can stop in the ‘wide beach made of pebbles and pebbles, equipped with several bathing establishments.

Continuing towards the old part, you meet the second waterfront, called Lungomare vecchio, or “living room of Diamante”, from here you can observe the whole coast, which in the evening is illuminated by fishermen’s boats with their lamps. In the southern part of the promenade there is then a huge diamond made of stone, symbol of the city. The Beach “of the shark” (so called “spiaggia dello squalo”) is very popular and is located in the heart of the historic center. Although it is not very large, it is the most characteristic, as it allows you to enjoy a splendid view of the island called “Cirella” and of the old town, at the same time.

After so much sea, in a blink of an eye you pass to a green mountain landscape, thanks to La Valva Park, located along the last stretch of the valley where the Corvino river flows. Here it is possible to indulge in long walks, or picnics immersed in the greenery, but also stopping in the tennis courts, volleyball, bowling and soccer fields.

The renowned Chili Pepper Academy is also located in the park.

Come in Diamante, Calabria, and the Mediterranean seaside will welcome you, together with its wonderful diet, allowing you to taste that vegan jewel, so called “Zeppole” of Green Alga!

8.1.2019

A PLENTY OF RECIPES

Calabria is a terrain somehow ideal as location for breeding. This unique territory allows to pigs, lambs and goats to roam around. Therefore, the sun and hardy soil make for an ideal environment to grow an abundance of animals and also vegetables like tomatoes, eggplants, zucchini, mushrooms, sweet fruits and olive. Calabrian olive oil is used also to preserve all afore mentioned products.

Cured pork products give raise to a wide selection of salami, from soppresata Calabrese to capicolla. They accompany Pasta, which is eaten daily in Calabria; the homemade version is generally made only with semolina flour and water.

Therefore, a typical recipe is, combining such ingredients, “Pasta al forno”, a traditional Calabrian dish of baked pasta dressed in homemade sauce. The latter is made with ground meat and with fresh mozzarella, salami, hard-boiled eggs and ham. The dish is widely prepared as Sunday dish. Further, inside this recipe, it normal to meet, mixed or topped, the the very famous “peperoncino”. Whether fresh, dried, whole or crushed, rarely there is a meal made without some form of this spice. Famous throughout the country and varying in heat intensity, Calabria’s chili peppers are practically a must of this cuisine.

A second recipe, using main local ingredients, is ‘Nduja, one of Calabria’s most famous and beloved foods! This soft, spreadable spicy sausage is a blend of local chili peppers, meat and salami. It is unique in Spilsby, a town in the province of Vibo Valentia, where it is made with the pork fat and lots of chili.

A third recipe is “Lagane e cicciari”. This pasta dish is made with wide noodles, chickpeas, garlic and oil.

We can mention also “Pasta ccu ri sarde”, a dish of Fresh sardines with breadcrumbs, raisins and pine nuts.

Another one is “Pasta e patate ara tijeddra”, a dish from the town of Cosenza where ingredients – pasta, potatoes, tomato sauce, cheese and breadcrumbs – are taken raw and cooked together on the stove, then put briefly in the oven to obtain a crispy crust.

“Maccheroni col ferretto” (also known as “Scilatelle”) is made from semolina durum wheat and water, using a special ‘ferretto’ a long piece of metal, to make a hole in the maccheroncini. They are served with very rich sauces, such as beef, pork or goat ragu, or with ‘nduja.

“Licurdia” is a soup of different vegetables such as escarole, Swiss chard, asparagus or carrots. Another fundamental ingredient is the red onion of Tropea, the star of this dish, giving it flavor and sweetness. The vegetables are cooked with lard and water for a few minutes; once they have melted and turned into a cream, they are placed in a dish over slices of toasted bread, with red peppers and pecorino cheese to top it off.

From vegetables, Calabrians obtain “Ciambotta”, a dish of eggplants, tomatoes, onion and herbs, a little bit varying from city to city.

Among the more delicious Calabrian sweets, there is “Pignolata”, similar to “Struffoli” of Campany. It is a “mountain” of fried honey balls-shaped kind of sweet. Originally coming from a Sicilian recipe, Pignolata is very popular in the region, especially in the city of Reggio Calabria, during holidays like Carnevale and Christmas.

OTHER RECIPES OF CALABRIA

“Ricotta Affumicata Crotonese” is a product of upper Crotonese and town of Mammola. The recipe provides that “ricotta” is the whey that remains from the processing of milk. Once formed the ricotta is smoked for a few days, exposing it to wood smoke, fragrant plants and chestnuts. Also “Giuncata” is a very special recipe, a cream of cheese produced in Sila and the Plain of Sybaris. The name comes from the practice of collecting the curd in cane containers, which give the cheese its unusual surface texture. It is a smooth texture, delicate, with a slightly acidic taste.

In the field of breads, we can cite “Pane di Cerchiara”, the most popular breads, coming from the town of Cerchiara, in the area of Pollino. It is cooked in furnaces and sold in every bakeries of Calabria. “Pane di Mangone” is also quite famous, it is cooked in Mangone, a small village in the province of Cosenza, and due to its special baking method, it stays soft for days. “Sguta”, instead, is a bread neriched of raw egg, cooked in the oven and eaten either sweet or savoury. “Pitta bread” is a traditional Calabrian flatbread with a crunchy crust and a soft inside, stuffed with peppers, tomatoes and herbs, or with sausage and peppers, or with broccoli and caciocavallo cheese…the options are many, and pitta sure is a favorite during feast days and also a classic Calabria street food. Finally, “Pane del Pescatore” is a bread enriched with eggs and dried fruits, reflecting the Greek and Arabic flatbread influences.

Among the sweets, it is hard not to mention the traditional licorice of Rossano Calabro, known since 1700, or “Mostaccioli”, any sweets of Arabic origin made with honey and sweet wine. “Mostaccioli”, produced originally in Soriano Calabro, are now widespread throughout Calabria, similar to hard and dry cookies and sometimes enriched with warm must. We have to cite also “Torrone di Bagnara”, a sweet nougat, and “Gelato alla crema reggina”, a creamy pastry preparation usually consumed as gelato, typical of the province of Reggio Calabria and with a pinkish color.

Tag: recipe

Fritters of Algae in Diamante

Recipes of Calabria