[ blog ] — Cooking With Rosetta

Spaghetti con carciofi (Spaghetti with fresh artichokes)

I have decided to share with youthe recipes that did not make it into my first cookbook "My Calabria". I had tested and submitted too many recipes and at the end many had to be cut so the book didn't go over 400 pages. Here is the first recipe that I would like to share with you, Spaghetti with Fresh Artichokes. This is a simple recipe that I prepare during this time of the yearwhen you can find the small artichokes that are used in this dish. This sauce works well with long or short pasta and especially well with homemade pasta.

My Cook Book, Pasta, Recipes, PrimiApril 4, 2013artichokes, carciofi, Pasta, vegetarian Comments

Spaghetti con Alici Fresche (Spaghetti with Fresh Anchovies)

Now is the time of the year when anchovies show up at the fish market. And it's also the time when wild fennel grows in California. During May and June I pick the fronds and use them in various dishes (here is a recipe that I prepared last year using wild fennel), but my favorite is a pasta dish that combines wild fennel with fresh anchovies. The recipe didn't make it into my book, so I can give it to you!

Pasta, Recipes, PrimiJune 19, 2011alici, anchovies, fresh anchovies, Pasta, recipe, wild fennel Comments

How to make candied orange peels

It is the season when I make my candied orange peels to last for the entire year. I use them on top of cannoli, chopped in various desserts, and in my ricotta gelato; we even coat the ends with dark chocolate to eat as candy.

My Cook Book, Preserves, RecipesMarch 19, 2011Candied orange peels Comments

Chiacchiere

Carnevale, or "Fat Tuesday", is coming up, so it is time to make chiacchiere. The word "chiacchere" translates into "chatter", "chit-chat", or "gossip", but in this context it is a strip of sweet pastry dough fried and coated with powdered sugar. These crispy strips of dough are made throughout Italy and are called by various names: I have heard them called bugie, cenci, crostoli, and frappe. Check this link for a list of all the names. "Chiacchiere" is what we call them in Calabria. Below are pictures and a short video to show you how to shape them.

Desserts, Recipes, Regional SpecialtiesMarch 5, 2011Carnevale, chiacchiere, Fat Tuesday Comments

Tonno sott'olio: Tuna preserved under oil

Tuna preserved in olive oil is the pride of the Calabrian pantry. Most Calabrians that live near the Tyrrhenian coast preserve their own. My parents did not, since they lived inland, but were fortunate to be able to buy good tuna. At the end of every summer vacation we would spend in Calabria my son would have me pack as many jars as would fit in my suitcase.