Morzeddhu and pitta.
Morzeddhu is a typical Catanzaro dish made from veal.
The origin of this dish is linked to an old legend of Catanzaro, according to which a woman who worked as a servant for a very rich family had great difficulty in balancing the accounts linked to the household budget and one day, to face to the problem, he devised a meat-based dish, a substantial dish that could be stored longer and that allowed all the entrails of the veal to be used, which were normally discarded by the family's official cook; thus conceived, after many tests, the morzello was so called because the ingredients were cut into small pieces (in the dialect of Catanzaro morzha morzha).
The original ingredients of this dish are: the heart of the veal (chorettu), the lungs, the spleen, the liver, the stomach, the gut, the intestines (this ingredient is no longer used because to leave it perfectly clean it is they need special procedures and experience), tomato concentrate, hot pepper, salt, oregano and bay leaf. It can be served on a plate or, as tradition dictates, in the pitta called ruota di carro ('carriage wheel', a circular bread with an internal circumference large enough to make the cut portion long and narrow).
A variant of the original morsello is the morzello cento fogli ('one hundred leaves'), made only with beef casing. The morzello is often confused with other Calabrian dishes similar to meat based, such as stigghiolata and soffritto di morzello. Stigghiolata has as a main ingredient stigghioli, goat or lamb offal, which are cooked in a concentrated fresh tomato sauce, lard or olive oil and chili, along with the heart, liver, lung and stomach cut in strips and wrapped with sprigs of rosemary. The sofritto is made with fried pork and cooked in red wine, seasoned with oregano, red pepper, tomato paste, bay leaf and salt.
Wikibooks
wiki
