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The Cooking and Cuisine of Basilicata and Calabria

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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.

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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.

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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.

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