can la bomba be ordered in the states now?

Darian are you getting it at HEB?

You do have to open an acct. with them but it's very easy to do. You might want to ask your grocer if they'll order some for you. Makes it easy.

Anne,

I spent 6 months trying to get our local Kroger to order some, but unless it's in the Memphis Kroger warehouse and on their order list, it will NOT get ordered!

I have tried twice to get "The Fresh Market" grocery to put it in their stores, (using my niece who works in the home office), all to no avail. I have also given the Greco Imports info to 2 specialty food shops - NO GO.

Very frustrating!

Hard to say.

1) The Fresh Market - my niece has forwarded my emails (twice) to the person in charge of ordering new products. It hasn't shown up yet in the store.

2) Kroger - the guy in charge of the International Food aisles at my big Kroger made multiple attempts back in the fall to contact Greco Imports and special order a case for me. He was frustrated at the Greco Import people. I finally gave up. The manager of that same Kroger asked his brother in Chicago to try an locate some locally, but he couldn't find any there.

3) Around Thanksgiving, I gave the Greco info to a boutique meat shoppe - I haven't followed up, but they never called me that they got any.

Since it is now FDA approved, I will try again at another specialty food store and see if I can get it ordered. I could easily sell a case to friends who have tried the La Bomba I have had in the past - compliments of outstanding Forum friends!

I wonder if Rouse's will order something like that - they have lots of stores to move it through.

I plan to call them before the Eggfest and see if they can get me some fresh shrimp for my cook.

Anne,

What do they charge for a case?

Steve

you've got mail.

Before you get your stash of Italian crack you need to have a secure place to keep it. I find multiple padlocks work but your best bet are ever vigilant highly trained attack dogs. These guys may look docile, but they are killers! :laugh:

I've never even heard of La Bomba, but if it is a spicy sauce for pasta, I ran across this recipe. Don't know if its any good, but if its generally the same thing, it might be worth trying until you can get your hands on the real thing. I found this at www.fabulousfoods.com

We found a gas station in Italy worth mentioning in a cookbook. The nondescript service area "Irpinia Sud,” on the autostrada in Campania south of Naples, turned out to have a cornucopia of delicious edibles. The shelves were lined with quality wines too, from the area, other regions of Italy, and even France. They had a small, but remarkable, selection of food, including locally prepared products and fresh mozzarella. We couldn’t resist buying a jarred pasta sauce of chopped vegetables with an ample amount of hot peppers aptly named “La Bomba” – the bomb in English – or Boom Boom, as George calls it. This is our homemade version. You can make it as explosive as you like with the quantity and intensity of hot peppers you add. It is delicious on hot pasta and makes a superb spread for crostini too. Even thought the sauce is pureed at the end, it helps to cut the vegetables into very small dice – less than 1/2 in cubes – for even cooking and absorption of the olive oil.
Ingredients: 1/2 cup extra virgin olive oil
1 tablespoon minced fresh garlic
1 to 2 fresh hot peppers
1/2 cup diced green bell pepper
1/2 teaspoon or more fine sea salt
1 heaping cup diced fresh artichoke bottoms, all traces of choke removed (about 6 medium artichokes)
1 heaping cup peeled and diced eggplant
1 heaping cup diced zucchini
5 to 6 fresh basil leaves
1 pound dried spaghetti or spaghettini
Instructions: Serves 6 to 8 as a First Course; or 4 to 6 as a Main Course

1. Combine the olive oil, garlic, and hot peppers in a large straight-sided sauté pan. Sauté over moderate heat for about 5 minutes until soft. Add the green pepper and salt, and sauté an additional 5 minutes. Add the artichoke bottoms, eggplant, and zucchini. Sauté the vegetables over moderately high heat, stirring constantly, until every morsel is well coated. Most of the live oil will disappear in the eggplant, which is like a sponge. Lower the heat to moderate and sauté, stirring often, until the vegetables are very soft without browning, about 25 minutes. During this time the eggplant will give up much of the oil and its juices to keep everything moist. Roughly tear the basil into the mixture and cook for 3 minutes more.

2. Allow the vegetables to cool for 10 minutes. Transfer them to the bowl of a food processor. Coarsely chop the vegetables with on and off pulses until you have a chunky puree. Taste for salt and add more if necessary. You may use the sauce right away, or allow it to cool to room temperature, cover, and store in the refrigerator for up to 3 days.

3. To serve, bring plenty of water to a boil in a large pot. Generously salt and water and drop in the pasta. Cook, stirring often, until al dente. Drain, and transfer the pasta to a heated serving dish. Toss with enough strands to coat the strands of spaghetti, reserving 1/2 cup or so to pass at the table. Serve immediately.

Clark, what if you get a big enough group together in your area and order 10 cases or more. That may work if they have a large enough order. I have no idea how they ship this stuff, it's an absolute nightmare with the way the seals are.

That looks like a great recipe, it has quite a few of the ingredients listed in Bomba. I know a few people on the forum have tried to duplicate Bomba but no one has been successful to my knowledge.

Anne,

The guy that used to take it to the US offfice is off on disablity. I haven't been travelling as much as I did. It was a lot easier and cheaper to ship from there. I really don't mind sending it out but the shipping is as much as the product. I don't really have the time to do the packing anymore. I'm glad you guys didn't get involved cause I know you and you would be giving it away too.

Steve

You'd have to see these jars to know what I'm talking about. The glass is very thin and there isn't really a "seal". I've tried shipping and taking them on a plane and they've either leaked, broke or both. Little Steven can tell you more about this, he's shipped alot of Bomba. I can completely understand why he has quit doing it. Aside from the 1000's of dollars he spent doing it. The bottles can't be tipped or they leak. It's almost impossible to keep them upright.