Re: [gardeners] Eggplant Grinder
David G Smith (gardeners@globalgarden.com)
Wed, 11 Jul 2001 11:02:07 -0400
Capicolla is a spicy ham, a necessary ingredient for an Italian sub, along
with regular or pepper ham, prosciutto, Genoa salami, provolone, lettuce,
onion, tomato, olive oil and oregano on a long roll. Hot or sweet peppers
and pickles are optional. I've never got a really good one except in
Wilmington, Delaware (just down the road from Philly.) One of our best sub
shops, Capriotti's, has a branch in Las Vegas so I expect you can get a good
one there.
David
(Thinking about lunch)
----- Original Message -----
From: Margaret Lauterbach <melauter@earthlink.net>
To: <gardeners@globalgarden.com>
Sent: Wednesday, July 11, 2001 10:19 AM
Subject: Re: [gardeners] Eggplant Grinder
> From Philly? Howyadoon? Hey, this sounds great. What are "cappicolla"
> sandwiches? Do YOU know how to prepare Spigariello for cooking? Thanks,
> Margaret L
>
> >In Philly, they usually called them hoagies, but subs and grinders were
> >also used. I remembered grinders being used to refer to one that's baked
> >or heated after assembly, like meatball, sausage or eggplant, but I see
> >it's also used for cold ones now too.
> >
> >Eggplant parmigiana was typical. Fried eggplant slices, thick pizza
sauce,
> >mozzarella, parmigiana on a long Italian roll, baked til the mozzarella
> >melted and everything was hot.
> >
> >We used to take fried eggplant sandwiches when we went fishing in
Delaware
> >Bay when I was a kid. Just fried ep slices on a fresh Italian roll.
> >Assembled hot, packed in a basket with some cappicolla sandwiches and
> >eaten out on the boat.
> >
> >We would peel and slice an eggplant -- about 3/8 of an inch thick, salt
> >lightly, stack slices in a glass bowl, and put a heavy weight on top and
> >let sit for the bitter juices to seep out for 1/2 hour or so. Then rinse
> >off the salt and bitter stuff with cold water, dry on paper towels. Dip
in
> >flour, then beaten egg with a pinch of salt, then into bread
> >crumbs. After the whole batch is breaded, you fry til golden in olive or
> >other vegetable oil. Drain off excess oil on paper towels. Good hot, good
> >cold, can be frozen for future use.
> >
> >Carol
> >Sunland, CA formerly from Philly