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Contorni

Lampascioni Fritters

Ingredients
600 g of lampascioni (onion-like bulbs)
500 g of bread crumbs
300 g of flour
2 eggs
Salt and pepper to taste
Extra virgin olive oil

Preparation
Peel the lampascioni and cut a cross at the root end. Cook them in salted boiling water. Drain thoroughly and allow cool. Mash them with a fork by pressing at the same time to drain all excess water. In a separate bowl, beat the eggs with the fork and add a pinch of salt and pepper. Coat a spoonful of lampascioni with the flour, dip them in the beaten eggs, and coat them with the bread crumbs. Fry them in extra virgin olive oil.

Sweet and Sour Eggplant

Ingredients
500 g of eggplants
50 g of sugar
112 cup of vinegar
300 ml of extra virgin olive oil
Salt

Preparation
Rinse the eggplants, pat them dry and cut them into medium cubes. Cook them in extra virgin olive oil. Towards the end, add the salt, sugar and drizzle with the vinegar. Mix well with a wooden spoon. Cook over medium heat for a few minutes. Serve cold. They are an excellent entree.

 

 Cruschi Peppers

Ingredients
"Cruschi" peppers,
(sun-dried long peppers)
Extra virgin olive oil
Salt

Preparation
In a saucepan, heat the extra virgin olive oil. Remove it from the stove and add the seeded cruschi
peppers (whole or cut in two). In the past, in the "cantine" (wine bars) cruschi peppers were served with ossa di morto (biscuits with fennel seeds, boiled and then baked) because they stimulated to drink more. Today, they are usually served with fried black olives, sausages and eggs. They are an excellent typical entree.


Gratineed Potatoes with Bread Crumbs, Oregano, and Pecorino

Ingredients
1 kg of potatoes
500 g of ripe tomatoes
600 g of onions
40 g of grated Pecorino
100 g of bread crumbs
20 g of oregano
250 ml of extra virgin olive oil
Salt

Preparation
Peel the potatoes and the onion. Rinse them and cut them into slices. Rinse, blanch, peel and dice the tomatoes. In an oiled baking dish, alternate a layer of potatoes and onions. Add the diced tomatoes. Sprinkle with grated pecorino, oregano and a pinch of salt. Add some extra virgin olive oil to the top layer and sprinkle with bread crumbs. Bake in a preheated oven at 1600 C (3200 F), 45 minutes approximately.

Peppers with Almonds

Ingredients
800 g of bell peppers
100 g of sweet almonds
50 g of raisins
20 g of sugar
Wine vinegar
Extra virgin olive oil
Salt

Preparation
Clean and seed the peppers. Cut them into thin trips. Roast, peel and chop the almonds. Soak the raisins in lukewarm water for a few minutes. In a saucepan, add 2 tablespoons of extra virgin olive oil and cook the peppers over low heat, 10 minutes. Drizzle with vinegar and add the drained raisins, the almonds, the sugar and a pinch of salt. Continue to cook, 20 minutes approximately. Serve very hot.


Cauliflower

Ingredients
1 whole cauliflower (approximately 800 g)
100 g of black olives, pitted
1 onion
Piquant lard
Salt to taste

Preparation
Clean the cauliflower. Discard the leaves and the stalk and rinse. Rinse the black olives and finely chop a small onion. Place the whole cauliflower in a large saucepan, head facing up. Season with salt and a tablespoon of piquant lard. Add the onion and the olives. From time to time, add a spoonful of water, if needed. Cover and cook over low heat, 20 minutes approximately. If piquant lard is not available, substitute it with 175 ml of olive oil and 1 hot red pepper.
 

Lampascioni Pears

Ingredients
500 g oflampascioni (onion-like bulbs)
1 egg yolk
250 g of potato flour
50 g of Pecorino
3 eggs
5 g of garlic
10 g of chopped parsley
5 g of spagheitini
Salt and pepper to taste
Extra virgin olive oil

Preparation
Peel the lampascioni and cut a cross at the root end. Cook them in salted boiling water (or steamed), 25 minutes approximately. Drain thoroughly and finely chop them. Add the egg yolk, the grated pecorino, the chopped parsley, the potato flour and the chopped garlic. Season with salt and pepper. Mix thoroughly and with your hands shape the mixture into small pears. Place in the refrigerator, 2 hours
approximately. Dip them in the beaten eggs, insert a small spaghettino at one end and fry in very hot extra virgin olive oil. Keep warm.

 

Gratineed Mushrooms

Ingredients
500 g of potatoes
600 g of porcini mushrooms
300 g of fresh tomatoes
150 g of mild Pecorino di Moliterno
Oregano
Salt
175 ml of extra virgin olive oil
Garlic

Preparation
Peel the potatoes and cut them into slices. Place them in a casserole with extra virgin olive oil and minced garlic and cook for a few minutes. Half-way through, remove from the stove. Add the coarsely sliced mushrooms along with the ripe peeled and diced tomatoes. Season with salt and sprinkle with oregano and Pecorino di Moliterno freshly grated. Bake in a preheated oven at 170° C (335° F), 20 minutes. Serve very hot.

 

Sautéed Cardoons

Ingredients
600 g of cardoons
75 ml of extra virgin olive oil
3 garlic cloves
Salt and pepper to taste

Preparation
Clean the cardoons. Remove the tough outer strings. Keep only the tender branches. Wash them and cook them in salted boiling water, 20 minutes approximately. Drain thoroughly and allow to cool. In a skillet, sauté the cardoons with extra virgin olive oil with chopped garlic clove.