The Ethnomusicologists' Cookbook
SHOPPING LIST FOR CAMPANIA RECIPES
Meat:
3-6 swordfish, tuna or salmon steaks about 1 inch thick (1/2 lb per adult,
3 lbs total)
1 salami or other cured sausage (spicy or sweet)
6 large, thin slices of prosciutto di Parma (a type of ham from Parma, Italy)
6 thin pork chops or 3-6 small beefsteaks
Dairy:
1 large ball of fresh mozzarella cheese (approximately 1/2 lb.)
1 wedge of Parmesan cheese (1 lb.)
1/2 c. whole milk
3 eggs
1/2 c. butter
Produce:
1 c. fresh green and/or black olives
1 ripe melon (cantaloupe)
1-1/2 lbs eggplant (about 2 medium size eggplants)
6 c. mixed salad greens (enough for 6 people)
1 bunch of fresh parsley (flat leaf/Italian style)
2 lemons, juiced
1 head of garlic
6 c. selection of fresh, ripe fruit
Grains:
2 loaves Italian bread (purchased the day of the meal from a bakery if possible)
1 pound canneroni pasta (or other small, tube shaped pasta)
Miscellaneous:
3/4 lb. chickpeas
1 small jar capers
2 c. olive oil
2 T extra virgin olive oil
1 T balsamic vinegar
pinch of dried oregano
1/2 c. dry red wine or beef broth
pinch of dried basil
2 T peppercorns
2-1/4 t. dry yeast
1-1/2 c. sugar
1 c. rum
2-12/ c. flour
salt
pepper
Beverages:
2 bottles of white wine (dry, from the region of Campania, Italy if possible)
sparkling water/mineral water
Grappa or Limoncello (can be found in some wine/liquor stores in the US)
2 c. ground espresso beans (for machine or stovetop
