Antipasti
Cardoncelli Mushrooms
(with wild herbs, ossocollo and ericante cheese, and Aglianico vinegar sauce)
Ingredients
100 g of cardoncelli mushrooms
100 g of ossocollo
15 g of wild herbs (borage, rocket etc.)
400 g of purslane
400 of fava beans
125 ml extra virgin olive oil
80 g of Ericante cheese
80 ml Aglianico vinegar
Salt and pepper to taste
Preparation
Clean the mushrooms. In a skillet, sauté the ossocollo cut into strips in olive oil. Add the sliced mushrooms and cook for a few minutes. Remove the mushrooms and the ossocollo from the skillet. Strain cooking juices through a fine sieve and cool. Emulsify with olive oil and Aglianico vinegar.
Serve the ossocollo with the cardoncelli mushrooms and the ericante cheese on a bed of mixed wild herbs and a side dish of steamed fava beans. Season with the sauce.
Baked Mushrooms
Ingredients
600 g of porcini mushrooms
150 g of bread crumbs
1 garlic clove
1 tablespoon of parsley
Pinch of oregano
175 ml extra virgin olive oil
Salt
Preparation
Clean the mushrooms. Remove the stems from each mushroom and set aside. Oil a baking dish and place the caps turned upwards. Season with salt. In a bowl, combine the chopped garlic clove with parsley. Add a pinch of oregano, bread crumbs and a little olive oil. Spoon stuffing into the mushrooms' caps. Bake in a preheated oven at 170° C (335° F), 20 minutes approximately.
Calzone with Chard
Ingredients
100 g of flour
35 g of brewers' yeast
1 kg of chard
200 g of pitted black olives
Hot red pepper
Extra virgin olive oil
Salt
Preparation
Prepare the dough with the flour, a pinch of salt and the brewers' yeast dissolved in a little bit of water. Add olive oil and lukewarm water and knead in order to obtain a smooth and pliable dough. Wrap the dough in a moist kitchen towel and put it in a warm place to rise, 3-4 hours. Wash the chard and cook it in salted boiling water. Drain thoroughly and coarsely chop it. Sauté in a spoonful of olive oil with chopped hot pepper and black olives. Set aside. Divide the dough into two equal parts and roll out two circles. Oil a baking dish and cover it with a circle of dough. Spread over it the chard filling and cover with the second circle of dough. Fold and seal the edges. Bake the calzone in a preheated oven at 170° C (335° F), 40 minutes approximately. Once cooked, you can serve the calzone with spoonfuls of tomato sauce.
Pork Rind and Beans
Ingredients
600 g of pork rind
500 g of beans
100 g of freshly grated Pecorino
30 g of chopped parsley
125 ml of extra virgin olive oil
100 g of peeled tomatoes
6 garlic cloves, minced
Pepper to taste
Chili pepper to taste
(or 1 hot red pepper)
Preparation
Wash and clean the pork rind. Cut six equal squares. Sprinkle with pecorino, parsley, salt and pepper. Roll up each square to make a bundle and tie with twine. Soak the beans overnight. In a large pot of water, cook over low heat the pork rind bundles and the beans. While cooking, remove the fat and other impurities with a spoon, from time to time. In a separate saucepan, heat the olive oil and brown the garlic, the parsley and the hot pepper. Add the peeled tomatoes and cook about 15 minutes. When the pork rind bundles and beans are cooked, season with the sauce. Cook over low heat for an additional 20 minutes. Serve as a one dish meal.
Focaccia with Honey
Ingredients
300 g of flour
1 envelope of baking powder
200 g of melted honey
10 g of oregano
50 g of lard or butter
Preparation
Place the four in a mound on a pasta board and make a well in the centre. Put the baking powder, the honey and the oregano in the centre. Knead until well mixed. Grease and flour a baking sheet. Spread out the dough. Bake in a preheated oven at 170°C (335°F), 20 minutes. Serve with Moscato or Malvasia.
Rafanata
Ingredients
400 g of potatoes
100 g of horseradish roots
100 g of crumbled stale country bread (crumb only)
2 eggs
Flour
Extra virgin olive oil or lard
Salt
Preparation
Boil and peel the potatoes. Mash them. In a bowl, mix the grated horseradish root, the bread crumb, the eggs, a little olive oil and a pinch of salt. Combine the mix with the mashed potatoes. Shape little balls the size of an olive. Roll them in flour and fry in olive oil. Serve hot. It is a typical Carnival or winter Holiday dish.
Pizza with Pork Cracklings and Pork Rind
Ingredients
300 g of pork cracklings and pork rind
600 g of pizza dough
Lard
Preparation
Divide the dough in two. Cover an oiled baking dish with the dough. Fill with the pork crackling and the pork rind coarsely chopped. Cover with the other half of the dough. Distribute a little lard on the surface. Bake at 180° C (350° F), 20 minutes until the crust is golden brown. Serve immediately.
Focaccia with Tomatoes
Ingredients
500 g of pizza dough
300 g of ripe tomatoes
1 onion
Oregano
Extra virgin olive oil
Salt
Preparation
With the pizza dough, prepare a focaccia with a whole in the centre. Bake in a preheated oven at 180° C (350° F). Cool the focaccia at room temperature. Dice the tomatoes and spread on the focaccia. Add the finely sliced onion. Season with salt. Sprinkle with a pinch of oregano and a drop of olive oil.
This type of focaccia can also be stuffed.
Fava Beans Puree with Chicory
Ingredients
250 g of fava beans
400 g of wild chicory
1 hot red pepper
Extra virgin olive oil
Salt
Preparation
Cook the fava beans in salted water. Stir with a wooden spoon to obtain a thick puree. Clean and wash the chicory. Cook in unsalted water. Drain thoroughly. Serve on each plate a portion of fava beans puree and a portion of chicory, without mixing them together. With a spoon, form a little well in the puree and pour in a little olive oil (to which you can add some hot pepper). To eat it, take a forkful of chicory and dip it in the fava beans puree.
Pan Cotto
Ingredients
600 g of stale country bread
300 g of chicory or turnip greens
2 eggs
150 g of fresh Lucanian sausage
100 g of salt cured lard or pancetta
100 g of green onions
2 hot red peppers
Meat broth
Extra virgin olive oil
Salt
Preparation
Heat the oil in a large skillet over medium-high heat. Add the diced salt cured lard or pancetta and cook, stirring until lightly golden. Add the finely chopped Lucanian sausage, the peeled, washed and chopped green onions and chicory. Season with salt, gradually add meat broth and cook. At the end add the chopped hot pepper and the beaten eggs. Mix well. Serve in a soup plate over stale bread cut into pieces. (You can also add the stale bread to the soup at the end and cook for a few minutes. In this case, serve in cold dishes).
Acquasale
Ingredients
4 slices of stale country bread
4-6 eggs
1 green onion
1 hot red pepper
100 g of Ricotta salata, grated
180 ml of extra virgin olive oil
Salt
Preparation
Heat the olive oil in a skillet and cook the thinly sliced green onion and the chopped red pepper until golden. Add a spoonful of lukewarm water. Add the eggs and stir with a wooden spoon. Serve in soup plate over stale bread cut into pieces. Sprinkle with abundant grated ricotta salata.
Savoy Cabbage and Chicory Soup
Ingredients
350 g of wild chicory
200 g of Savoy cabbage
1 salt cured pig's foot
200 g of pork rind, cleaned
30 g of fennel seeds
125 ml of extra virgin olive oil
Salt
Preparation
Blanch the pig's foot. In a large pot of salted water, cook the pig's foot and the pork rind, 2 ½ hours. Once in a while, remove the fat and other impurities with a spoon. Add the washed wild chicory, the sliced Savoy cabbage and the fennel seeds. Season with salt and continue cooking over medium heat. Serve very hot with a drop of olive oil.
Ciaudedda
Ingredients
2 artichokes
200 g of potatoes
1 onion
400 g of fava beans
150 g of salt pork or pancetta
Beef broth
Extra virgin olive oil
Salt and pepper to taste
Preparation
Peel and slice the onion. In a saucepan, heat the olive oil and cook the onion until lightly golden. Peel, wash and dice the potatoes. Clean the artichokes and cut into four. Shell the fava beans. Dice the salt pork or pancetta. Transfer the oil and the onions in a terracotta casserole. Add the potatoes, the artichokes, the fava beans and the salt lard or pancetta. Add some beef broth. Season with salt and pepper. Cover and bake in a preheated oven at 160° C (320° F), until cooked. Remove cover and continue to bake, 15 minutes approximately, until the top is golden-brown.
Salt Cod e Ciaureddo
Ingredients
1 kg of salt cod
1 kg of green onions
250 ml of extra virgin olive oil
100 g of parsley
1 L of water
Black pepper or hot red pepper to taste
Preparation
Cut the green onions into strips. Chop the parsley. Pour the water and oil in a skillet. Add the onions, the parsley and the red pepper. Cook over low heat, 1 hour approximately. Cut the softened cod (soak in water for 2-3 days in the refrigerator, changing the water often) into pieces. Place them on a baking dish and pour the sauce over. Bake in a preheated oven at 160° C (320° F), 20 minutes. Serve very hot.