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My Calabria by Rosetta Costantino with Janet Fletcher
A Book Review
My Calabria: Rustic Family Cooking from Italy’s Undiscovered South
I have mentioned it before. I am a cookbook addict, an avid collector. I love the genre, and my shelves are overflowing. Positively, absolutely overflowing. The truth is the books have begun a slow walk across the library floor, down the hall to the side of my bed. Ask anyone who knows me, and they’ll tell you. It is only fitting that the books have made their way to my bedside since cookbooks are my preferred bedtime reading. But with all those books I have had to become highly selective with my purchases. This one, however, was the proverbial no brainer. As soon as I heard that Rosetta Costantino had written a book on the cooking of Calabria, I knew I had to buy it. Ms. Costantino was born in Calabria, and at the age of fourteen came with her parents to the United States. She and her family live in Oakland, California where she teaches cooking. Her book was released late last year. I apologize to you all for keeping it to myself. Its 416 pages are filled with the food and culture of Calabria, all from the very personal viewpoint of Ms. Costantino. This collection of recipes, reminiscences and cultural background will have you reaching for your Post-It Flags. Read the remainder of this entry »
Cheesy Eggs
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This will make enough for breakfast for two.
5 large eggs
10 Juliet tomatoes, halved
4 ounces Italian fontina cheese, cubed, generous 1/2 cup
1/4 cup loosely packed basil, cut in chiffonade
salt and pepper to taste
butter
Parmigiano
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Cut fontina in 1/2 inch cubes and set aside.
Cut Juliet tomatoes in half lengthwise and set aside.
Place 1 tablespoon butter in skillet and warm skillet, melting butter. Place cheese in skillet and cook, until cheese begins to melt. You may see some of the cheese start to brown. That is fine.
While the cheese is cooking, crack the eggs into a bowl, and whisk with 1/4 teaspoon salt to combine.
The cheese will melt after just a couple of minutes. Next add the eggs, and begin to scramble them.
Just before the eggs are done, add the tomatoes to the skillet and toss to warm them and cook slightly.
Remove from heat and add basil and pepper, tossing to combine.
Turn onto serving plate. Grate parmigiano over the eggs and serve.
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Feel free to adjust the cheese up or down. Sometimes I use a combination of cheeses; cheddar is a particularly nice choice. And if you are lucky enough to get your hands on it, Baby Parmigiano is fantastic. This is a nice dish to serve when you eat breakfast on the patio. Start with coffee and grapefruit. Then make your eggs and serve them with slices of hearty whole grain toast and bacon for a great start to a summer day.