Archive for the ‘life in calabria’ Category
The Skinny on Prickly Pears – Fichi d’India
Ever since I published these photos, I know our good friend Gil has been wondering about whether the prickly pears (fichi d’India) are ripe, and well, I’m happy to announce, the time has arrived (see left)!
So for today’s What’s Cooking Wednesday, a quick lesson in prickly pears.
The prickly pear, or fico d’India in Italian, is the fruit that grows on the end of cacti like in the photo. Those of you in southwestern US and various other hot, cactus-bearing places know this fruit well, I’m sure, but for the rest of you, the most important thing to keep in mind:
DON’T TOUCH THESE WITH BARE HANDS.
Yeah, the “prickly” in the name might have given you that clue, but it’s not what you think. It’s not the spines on the cactus that are prickly, it’s the tiny, nearly invisible hair-like spines that are *all over* the fruit that cause the trouble–and they are nearly impossible to wash off of you once they’re on. Trust me. It’s like having pins and needles all over your hands, and so not fun.
Now, I’m not going to lie to you. I don’t clean these. This is P’s job, and although some people soak them in water beforehand is advisable, I’ve never seen him do it. He’s just really, really skilled with a knife, but I still suggest you wear gloves and watch this video to see some pros at work.
For those of you who aren’t familiar with prickly pears, you’re probably wondering what they taste like. Well, um, they’re unique. They’re sweet but not too sweet, kind of a cross between a fig and, I don’t know, a plum maybe?
One thing I can say is that they are very seedy, and no, I don’t mean like from a questionable part of town, I mean like this:
And truth be told, this is my favorite way to eat them. Fresh, seeds and all.
Another popular way to prepare them is in jams or marmalades; you’ll find countless recipes for those with a quick Google search.
But for some unique recipes, check out these from fellow bloggers:
- Prickly Pear Cactus Fruit Vinaigrette from Sara of Ms Adventures in Italy
- Prickly Pear Juice from Ilva of Lucullian Delights
- Prickly Pear Cactus Fruit Salad from Scrumptious Street
- Prickly Pear Granita from Esi of Dishing Up Delights
- And here’s a tutorial on how to clean prickly pears at Vanilla Garlic
Buon appetito!
Turtles in Calabria: Anything But the Turtle Soup, Per Piacere
I don’t know if you’ve seen this, but several people have sent me this article in the past few days, so I just have to share it:
Confused sea turtles march into restaurant
That’s right! Right here in Calabria, in the province of Cosenza, about 60 newly hatched sea turtles took a wrong turn and instead of ending up in the sea, showed up for dinner at a restaurant instead, startling diners, of course, because who expects to see a baby turtle crawling over your shoe while you’re digging into your primo piatto?
Wildlife officials think that the turtles were confused by the bright, artificial lights of the restaurant and simply turned in the wrong direction in their quest to dive into the sea.
Turtle vertigo?
Hmmm….
And although Calabrians are known to eat some weird stuff, don’t worry — they (we!) have a special fondness for the baby turtles. Lots of mommy turtles make their nests on Calabrian beaches, and here is one little tartaruga that even made our village blog!
And so, the turtles in Cosenza were rescued and escorted back to the beach.
No word on whether they were given anything to eat first.
Buon weekend!
And check out my Guarda! column this week at Italy Magazine:
La Festa del Redentore in Nuoro, Sardinia.
Top 5 Italian Summer Recipes
It’s hot, I have work out the wazoo (Not complaining! Just busy!), and there are tons of things going on in the village right now. All of this means that I haven’t been cooking very much lately, but that doesn’t mean we’re not eating–it just means we’re resorting to summer staples.
This summer, I’ve shared with you some of my seasonal favorites like:
- Tomato & Red Onion Salad
- Caprese Salad
- Proscuitto Wrapped Watermelon with Bel Paese Cheese
- Pear, Gorgonzola and Pecan Salad
- Peaches Soaked in Red Wine
But last summer I shared even more, and so, particularly for those who weren’t around at the time, here are:
My Top 5 Summer Recipes published last year, from appetizer to dessert:
(click on photo to go to the recipe)
1. Bruschetta al pomodoro
2. Pesto alla Genovese
3. Refreshing Summer Pasta Salad
4. Pasta with Fresh Tomatoes & Basil
5. Granita al caffè
Buon appetito!
Be sure to check out the other What’s Cooking Wednesday participants’ recipes!
What’s your favorite summer dish?
tour del gelato in badolato, calabria
Ever have one of those evenings when all you want for dinner is ice cream?
Well today there will be no cooking (i.e., no What’s Cooking Wednesday for me, but do check out the others!) because we’re going out for gelato!
Those of you who have been around the Italian expat blogosphere for a while know that Sara of Ms Adventures in Italy runs a fabulous Tour del Gelato–a virtual tour of the best places you can enjoy gelato in Italy and elsewhere, or as Sara writes “discovering the world’s best gelato, one lick at a time!”
I’m not the only one getting gelato today, though. Be sure to head over to my Calabrian blogging buddy Cherrye’s My Bella Vita to check out her Tour del Gelato stop at Marrons Glacés in Catanzaro!
Last summer I featured Golosia in Gioiosa Ionica Marina, which is just down the SS106 from me. But today we’re staying right here in Badolato, in the Marina at least, and we’re going to:
I love sitting here on a late morning in the summer and enjoying a gelato.
First, your choices:
Oh, just in case you aren’t in the mood for gelato, how about a pastry?
I often go with pistacchio and some other flavor–today nocciola. Grazie Barbara!
Too pretty to eat?
Nah. Now hurry before it drips!
And just *look* at those hazelnuts.
So, if you’re in Badolato Marina in Calabria, stop in:
€uro Bar 2000
Pasticceria Gelateria
V. Nazionale, 180
88060 Badolato Marina CZ
Italia
338/545.2807
What’s your favorite flavor of gelato or ice cream?
love thursday: how to make a cappuccino with love
You all know that I love espresso (duh), but the way I love it most is actually in cappuccino.
I haven’t been enjoying *too* many of these lately because of the hot weather, but for me, anytime is a great time for a capp’, so here’s how I make mine at home–without a fancy machine. And here’s another way if you’re into those new fangled blenders and whatnot: At-Home Cappuccino.
So, I brew a pot of espresso, and in the meantime add sugar to the cup:
I put a small pot of milk on the stove to heat, and when it’s steaming hot, I whisk the milk to make foam.
Then I pour some espresso into the cup (as much as I need/can handle!), stir well to mix in the sugar and then pour in the foam:
Then I give it another stir for good measure, remove the spoon and marvel at just how much I love cappuccino.
Happy Love Thursday everyone!
What food or drink says LOVE to you?
Michelle Kaminsky is an American attorney-turned-freelance writer who lived in her family's ancestral village in Calabria, Italy for 15 years. This blog is now archived.
Calabria Guidebook
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