November 4, 2010
A special dinner prepared by chef Paul Canales in celebration of Rosetta Costantino’s beautiful new cookbook, My Calabria.
Traditional Calabrian antipasto misto
Polpette di melanzane: crispy eggplant “meatballs”
Zucchine sott’olio: zucchini preserved in olive oil with hot peppers, garlic, and mint
Pepperoni with anchovies and garlic
Ricotta fresca: fresh goat’s milk ricotta
Crostini di N’dujja: Calabrian-style spicy spreadable salame toasts
Fusilli con sugo di maiale
Calabrian-style stew of spicy pork sausage, meatballs, and pork skin bracciole
Local swordfish alla ghiotta
Licorice and fresh ricotta ice creams with traditional Calabrian cookies
Rosetta and Paul initially met when both of their children were attending the same school here in Oakland. After learning about Rosetta’s garden and it’s close proximity to Oliveto, a friendship formed around a mutual interest in the techniques and traditions of calabrian cooking. Paul has cooked with both Rosetta, and Rosetta’s mother, Maria, on many occasions and their extensive knowledge has definitely influenced the Oliveto kitchen. Techniques such as salt-curing and dry-preserving vegetables can be seen in many of our antipasti dishes and two years ago we started making our own ricotta in-house with Rosetta’s encouragement.