Summer 2017 was a suffering. People were gasping everywhere, from North to South.
Water’s availabilities of our civilized and exploited land, have risked to dry, making the days hot and even smelly. Days were made of endless and tedious hour spent on a sofa, with a fan at its maximum speed.
Sometimes a little of rest, when a soft wind started to blow from East and let you feel strong again, like a mirage through Sahara Desert: If you can’t fight the sun, you can use it to your advantage.
Only three days of sun to get this result.
We, Calabrian People are known for many stereotypes, one above all: we eat too much! If a snow storm came in August, in our pantry there would be enough stocks to get safe and well till December.
Masterchef and fashions of recent times have also reached us, southern people. But, little hill towns like mine, still resist. In Summer we work hard like ants to fill in our pantry (#comeformichealavoro): Tomatoes preserve, Pepper sauce for our Salami, figs marmalade and lot of other preserved food. My grandmothers did not have a moment of breath. It was a continuous boil and stewing something. But in Winter, when country days were hard and cold, what a pleasure having a dish of pasta with tomato sauce or a slice of our red salami ( soppressata) .
Nowadays, I try to keep alive my grandmothers traditions, but there is still my Mum that does her best. She is always preserving something.
I think you have already known what is the subject of our Cucina Conversations appointment.
In English you say Preserves, and in Italian we say Conserve.
Sun-dried Tomatoes with Anchovies
Water 2 liters
Vinegar 1/2 liter
Clove of garlic, Oregano and green peppers
If you don’t have Sun-dried your tomatoes by yourself, you can easily buy them in the supermarket. I am not sure of the sun-dries method, maybe they are made with a dryer, but they will be good in the same way.
Fill a saucepan with cold water and vinegar and bring to the boil. Dip the sun-dried tomatoes and cook for about five minutes. Set aside on a very clean linen cloth, let them cool and dry completely.
Fill half of a tomato with an anchovy and close it with the other half. Place them in the sterilized jars and garnish them with garlic cloves ( if you like it), oregano, and pepper. Do not add aromas on the last layer. Fill the jar with Olive Oil and be sure to completely cover your tomatoes.
They will last a year but we can never resist to their taste. If you want to try a different type of Bruschetta, roast your bread and spread it with some fresh spreadable cheese, then add your Sun-dried tomatoes finely chopped. Hum…Delicious.
Other Cucina Conversations Recipes:
Rosemarie on Turinmamma – Apple paste su Fette Biscottate
Carmen on The Heirloom Chronicles – Marmellata di Mandarino e Vin cotto.
Daniela aka La Dani Gourmet – Chestnut spread
Flavia aka Flavia’s Flavor – Pesto Abbruzzese
See you soon!