Bomba

This morning’s harvest expresses the first step in making a batch of Bomba, a traditional Calabrese preserved condiment.

There’s probably as many ways to make this, as there are Calabrians who make it, yet the process is pretty constant, and is used for preserving a number of garden harvests.

These beautiful fruits are washed, so we move onto the next steps of chopping and /or slicing, salting them, placing them to mingle in a colander over a bowl, and weigh them all down so they may shed their excess water, I will revisit them tomorrow.

Here’s a link to a favored source that offers written, imaged, and video guidance, which is so fab for the beginner.

🕊

rose