Soverato’s Bomb


I ventured into a Calabrian recipe due to homesickness. In fact, during my holidays in Calabria, I had promised myself to try to  recreate the flavour of this preserve and, I must say, I can admit it has been successful.

sun-dried tomatoes (preferably in olive oil)
boiled artichokes with parsley
mixed mushrooms, blanched
aubergine pulp
tomato sauce
hot peppers
spices, as desired

I tell you beforehand: if you want to prepare it quicker, probably the best thing is to buy all the ingredients already in oil; but if you do have time and want a “genuine” version, then you can make your own preserves. Let the dried tomatoes soak in a little olive oil and parsley and boil 3 artichoke hearts until they become soft; add them to the tomatoes with oil, so that they can absorb the flavour well. By doing so, the olive oil will be absorbed by the two ingredients. Put them in a food processor when you are happy with the result. Place an aubergine in the oven and remove the pulp when is perfectly done, and mix it with tomato sauce and mushrooms, previously blanched. Add spices and mix everything with hot peppers. No doses, everything is more or less at will. As mentioned above, the alternative is to use everything already in oil. The result is excellent to spread on homemade bread.

Chef: Eroenegativo from VeganBlog

  1. cassandra78 11 September 2011 at 09:50

    well, I think “bomb” it’s quite the right name! but must be delicious, I’ve got to try this one, absolutely

  2. acorn 12 September 2011 at 05:49

    OMG this must be so yummy!

Leave a Reply

© NRG30 S.r.l.
P.IVA 06741431008
tel. +39 0636491957
fax +39 0636491958


about us
contact us
feed RSS feed rss
Privacy policy
Cookie policy

Show Biz Network

Life Network