The Cooking and Cuisine of Basilicata and Calabria

[Kevin72]

While I believe Calabrese cooking as some of the more pronounced garlic flavors in Italy (as does, oddly, Piemonte at the opposite end of the country), I think something went wrong. That is odd that it would still be so pronounced after such a long cooking time and with so little used.

[mrbigjas]

well they WERE small. and i actually did leave out one aspect of things because i didn't think it would matter that much: they did sit around for a few hours before cooking, because i still haven't worked out how to have a kid and make dinners like that at the same time. i'm thinking the 'marination' time might have infused the meat with garlic flavor--however, the reason i didn't mention it is that i've rubbed meat with garlic and let it stand longer than a couple hours--even overnight--before, and it's cooked up just fine. i just didn't realize that cooking would leave them raw tasting.

well, whatever. good thing i like garlic.

[hathor]

Maybe it was the combo of the marinating and the no direct heat that kept the raw garlic flavor intact. Good to know if you are ever looking for that taste. Sounds pretty good to me.

[kerriar]

Question for Calabria kitchen experts.

My daughter came back from a holiday with Calabrian friends bringing a jar of a hot pungent condiment which she said included chili (obviously) and a fish base.

Anybody any idea what it was? my local Italian grocer has given me a few products, none of which have quite the same kick. I've gone through this thread without success - but totally in awe of some of the mouthwatering food I've seen.

[Kevin72]

Rosamarino.