L'Italo-Americano

THURSDAY, APRIL 6, 2017 www.italoamericano.org 34 L'Italo-Americano LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES ' P e p e r o n a t a ' . A s o u t h e r n Italian mixture of peppers, eggplant, and potatoes with tomato and basil. I guess you could say it is the Italian version of a stirfry or ratatouille. What I do know is "I LOVE IT AND SO WILL YOU"! This old Calabrian classic is great as a side dish but is hearty enough to be a meal on its own. In fact, my mother says that up until she left Italy in 1971, peperonata was a favourite dish in her fami- ly of 9 children. For them, a large plate in the center of the table with a nice piece of bread each was the entire meal! The 'farm to table' concept was just the way it was in the old world. Traditional recipes in Italy are typically reflective of what was and/or is cultivated in the area. However, we find that some recipes, although com- mon, will vary even within the same region due to the extreme- ly diverse landscape of Italy. For example, Calabria is sur- r o u n d e d b y t h e s e a o n t h r e e sides but also has large moun- tainous regions. So you may see this peperonata recipe in some parts of Calabria without egg- plant or even prepared simply with only peppers and potatoes. This manner of cooking region- ally with local produce is what makes certain recipes legendary in specific areas. Often you hear people say that 'it just isn't the same when I make it' but this is a huge expectation when com- paring to the fresh ingredients grown locally back home. This particular recipe origi- nates from an area at the very tip of Calabria, close to the sea, where they have an exceptional- l y f e r t i l e l a n d a n d g r o w a n abundant variety of fruits and vegetables. The growing season in this part of Italy is very long. The summers are very hot and t h e w i n t e r s a r e p r e t t y m i l d . Garden greens are already being picked in March and peppers, eggplants, and tomatoes are har- v e s t e d a l l t h e w a y u p t o December. My mother recalls them always having fresh veg- etables available. Even in the dead of winter, their balconies served as a preservation area with hanging tomatoes, peppers, grapes and crates of other crops, nuts, and fruit that would feed them through the season. Back in the day, there were no refrig- erators let alone freezers, so pre- serving food was a necessity. Pickling, salting, fermenting, drying, or putting things 'sott'o- l i o ' ( u n d e r o i l ) i s h o w t h e y made their harvest last until the next crop. Peperonata is one of those dishes that would have been enjoyed fresh with vegeta- bles straight from the plant to the table. Thanks to modern day ship- ping and growing methods we are no longer forced to wait for seasonal crops so you can fulfill a craving any time of the year. Remember though, the fresher the vegetables the better the taste - that will never change. E v e n t h o s e w h o s a y t h e y don't eat eggplant love this dish so give it a try! Hot peppers are optional but w e s ugges t you give it a go:) Calabria is well k n o w n f o r a f e w t h i n g s a n d excessive use of hot peppers is one of them! My nonna would fry it all together but my mom over the years has found that the textures and flavours are better if you fry each component separately and then combine them for a final sauté in the pan. Ingredients • 1/2 cup olive oil • 3 large potatoes cut into large 'french fries' • 4 medium eggplant cut into large french fry sized strips • 3 large sheppard peppers or other sweet peppers cut into large chunks or strips • 3 ripe roma tomatoes, fresh or frozen, chopped • 1 handful fresh basil leaves • 2 cloves chopped garlic • salt to taste Instructions 1. Fry the potatoes in a large skillet until cooked and browned (not crispy like fries) 2. Remove from pan with a slotted spoon so that the remain- ing oil stays in the pan 3. Sauté the eggplant, don't turn right away, let them brown and then turn gently 4 . R e m o v e e g g p l a n t o n c e they have browned and/or are all cooked (not mushy, roughly 6-8 minutes) 5. Set aside with potatoes and add peppers to remaining oil, add a touch of olive oil if neces- sary. 6. Fry peppers until they are blistering and remove from pan. 7. Add garlic to hot oil for 30 seconds then add tomatoes. 8. Once tomatoes have bro- ken down add basil and sauté for 1 minute. 9 . A d d b a c k t h e p e p p e r s , eggplant, and potatoes and mix together over heat for 5 minutes. B e s t e a t e n h o t w i t h f r e s h bread but just as good cold the next day! Notes Amounts of vegetables can be altered to your taste. e.g, if you like more peppers add more peppers Optional: hot peppers This particular recipe of Peperonata originates from an area at the very tip of Calabria, where they have an exceptionally fertile land and grow an abundant variety of fruits and vegetables. Photo: Nonna's Way Peperonata- The Italian Stir-Fry ANNA ROMANO & ANGELA DESALVO

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