Friday, June 8, 2012

Tour of Italy ~ Day 8 ... Camping in Calabria

Calabria is a very long and narrow peninsula located at the "toe" of Italy. It is mainly a mountainous region that is very isolated and mainly inhabited by tradion-bound people. The cooks of this region are known for their love and use of the hot red pepper known as peperoncino. Along with the variety of peppers the people of this region enjoy a basic diet of fresh and dried pastas loaded with fresh vegetables of the season along with fish and many cured meats, fresh usually being used only at big occasions. Calabria is nearly surrounded by water and the heritage descends from the Greeks. So, since we have decided to go camping in Calabria, we have chosen a "one pot wonder"  to make today...


Spinach with Tomatoes and Provolone 

(traditionally this dish is made in one pot and served between soup and pasta, but we decided to add the two together and enjoy it, along with Sardinian Crispbread, as our main course.)


1/4 cup Olive Oil
 1 medium oinion, chopped
2 large garlic cloves, chopped
2 cups chopped plum tomatoes
15 ounces of fresh spinach leaves (washed)
1 cup grated or 1/4 inch pieces provolone cheese

Heat oil in a large pot over medium heat, (or small  fire if you are camping), add oinon and garlic, stir 2 minutes. Add tomatoes; simmer until onion is translucant and the liquid evaporates, about 8 minutes. Add spinach to pot. toss gently until wilted, about 3 minutes. Mix in cheese. Cook until cheeses just begins to melt, this will be really quick if you use grated cheese. Sir occasionally, season with salt and pepper and serve. We like this dish for camping because you can add a little precooked pasta, grab a fork and eat it right out of the pot. Clean up is so easy and the dish is very filling.

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