Secondi
Lamb Casserole
Ingredients
1 kg of lamb
500 g of potatoes
600 g of ripe tomatoes
100 g of fresh Pecorino
150 g of Sopressata
1 hot red pepper
1 big onion
Salt
Preparation
Rinse the lamb, pat dry and cut into cubes. Peel and wash the potatoes and cut them into slices. Blanch the tomatoes for a few minutes. Peel and dice them. Cut the sopressata and the pecorino into small cubes. In a terracotta casserole, transfer the meat, the potatoes, the tomatoes, the pecorino, the sopressata, the 2 whole hot peppers and the chopped onion. Season with salt and add a drop of olive oil. Cover and cook over low heat, 1-1 ½ hour approximately.
Stuffed Rabbit Housewife Style
Ingredients
1 rabbit (approximately 1,2 kg)
300 g of crumb of fresh bread
1-2 garlic cloves
3 mint leaves
Parsley
1 tablespoon of grated Pecorino
1 teaspoon of sugar
3 egg yolks
1 big onion
2 kg of peeled tomatoes
175 ml of extra virgin olive oil
1 glass of Aglianico wine
Salt and pepper to taste
Preparation
Stuffing: Chop the liver. Cut the crumb into small pieces. In a bowl mix them together and add the sugar and the finely chopped wild herbs. Season with salt and pepper. Add the egg yolks and mix well. Put the stuffing in the refrigerator for about 15 minutes. Clean, empty and rinse the rabbit. Pat it dry. Stuff the abdominal cavity and pull back the skin flats and sew them together. In a large saucepan, sauté the chopped onion until golden. Add the stuffed rabbit and brown on all sides. Season with salt and pepper. Pour over the wine and add the peeled, pureed tomatoes. Cook over medium heat, 2 hours approximately, basting with a few tablespoons of water, if necessary. Use this sauce to season different types of fresh home-made pasta.
Skewers of Lamb or Capretto Innards
Ingredients
Lamb or capretto innards
1 lemon
Bay leaves
Hot red peppers
Salt to taste
Preparation
Carefully wash and clean the innards. Rub the intestines with coarse salt and cut them open lengthwise. oak all innards in water with lemon juice for approximately 2-3 hours. Drain thoroughly and pat dry. Cut all the innards into cubes, except for the intestines. Season with salt. Add a bay leaf and chopped hot red pepper to a few pieces of innards. Make the gnummeridde by rolling them up with the intestines. Proceed with the rest of the ingredients. Skewer the gnummeridde and grill them over the coals of a wood fire. The gnummeridde can also be cooked. in a skillet with olive oil, garlic, onion and bay leaves until they're browned on all sides. Then add some wine or vinegar.
Migliatello
Ingredients
Lamb's or capretto's innards
4-8 slices of Prosciutto or lean salt pork
1 lemon
1 garlic cloves
Parsley
Oregano
2-3 bay leaves
1 rosemary sprig
Extra virgin olive oil
Salt
Preparation
Carefully wash and clean the innards. Rub the intestines with coarse salt and cut them open lengthwise. Soak all innards in water with lemon juice for approximately 2-3 hours. Drain thoroughly and pat dry. Cut all the innards into sma11 strips, except for the intestines. Divide them into 6. Season with salt and pepper. Add a pinch of oregano, parsley and chopped garlic. Distribute the innards on each slice of prosciutto or on each slice of salt pork. Ro11 them up to make bundles. Then tie them with the intestines. Cook the migliatelli in a baking dish with a little water, olive oil and a pinch of salt. Add a rosemary sprig and the bay leaves. Preheat oven to 170° C (335° F). Cook, 20 minutes approximately.
Recently, instead of prosciutto or salt pork, mortadella is used more often. In the past, potatoes cut into cubes were also added to the migliatelli. It is a typical dish of Northern Lucania and of Melfi region.
Capretto with Cheese and Eggs
Ingredients
1 kg of capretto
1 kg of fresh peas
4 sprigs of wild fennel
4 eggs
40 ml of extra virgin olive oil
Black pepper
Salt to taste
1 lemon
100 g of grated Pecorino
1 tablespoon of chopped parsley
Preparation
Cut the capretto meat into cubes. In a skillet, heat some olive oil and cook meat until browned on all sides. Add the wild fennel. Season with salt and pepper. Add a little water and continue to cook until done. Shell the peas and add to the meat. Sprinkle with the chopped parsley. In the meantime, in a little bowl beat the eggs, the pepper, the salt, the grated pecorino and the freshly squeezed lemon juice. At the end, when all is cooked, add the egg mixture to the meat. Mix well over low heat. Serve immediately.
Pork Loin
(wrapped in savoy cabbage and wild fennel with a quince sauce)
Ingredients
300 ml of white wine
15 g of onions
10 g of garlic cloves
3 tablespoons of Brandy
1 bay leaf
1 rosemary sprig
3 sage leaves
500 of pork loin
60 g of Savoy cabbage leaves
80 g of extra virgin olive oil
30 g of egg white
20 g of turkey breast
30 g of pork
45 g of veal
45 g of white bread
70 ml of 35 % cream
70 ml of 35% cream, whipped
30 g of wild fennel
Salt and pepper to taste
Preparation
In a saucepan, bring the wine to a boil and add the onion, the garlic, the brandy, the bay leaf, the sage and the rosemary. Reduce to one third of the volume. Filter and let it cool. In a separate anti-adhesive skillet, heat the olive oil and cook the pork loin until browned on all sides. Season with salt and pepper. Cook in a preheated oven at 1600 C (3200 F), 10 minutes. Blanch the Savoy cabbage leaves in salted water. Drain thoroughly on a kitchen towel. Put the turkey, the pork and the veal through the meat grinder. Transfer the meat to a bowl and add the 35% cream, the bread crumbs, the reduced white wine, salt and pepper. Emulsify and let it cool over water with ice. Fold in the whipped cream and the wild fennel. Roll out a sheet of aluminum foil on the table. Place the drained Savoy cabbage leaves in the center. Spread the filling equally on the cabbage leaves and place the pork loin in the center. Roll up the pork loin in the cabbage leaves and wrap it with the aluminium foil, securing the ends. Steam it or
cook it by immersion, 25 minutes.
Quince Sauce
Ingredients
100 g of quince puree
30 g of sugar
30 g of apples
1 tablespoon of white wine vinegar
175 ml of 35% cream
100 ml of extra virgin olive oil
Salt and pepper to taste
Preparation
In a mixer, combine the apples, the sugar, the quince puree, the wine vinegar, salt and pepper.
Add olive oil slowly. Whip the cream and fold it delicately in the sauce. Slice the pork loin. Transfer two slices on a warm dish. Season with the quince sauce.
Cutturiddu di Pecora
Ingredients
1 kg of ewe (with bone)
5 small ripe tomatoes
5-6 hot red peppers
3-4 big potatoes
1 onion
2-3 garlic cloves
Lard
Parsley
A glass of extra virgin olive oil
Salt
Preparation
Cut the meat into cubes. In a large saucepan, add all the vegetables cut into cubes and the meat. Season with salt and pour over 2 L. of water. Add the rest of the ingredients and bring to a boil. Cover and cook over medium heat. While cooking, shake the saucepan to mix all the ingredients. Do not remove lid. At the end, the meat should be tender.
Lamb Stew with Peppers
Ingredients
800 g of lamb
4 red and yellow bell peppers
2 garlic cloves
Oregano
Extra virgin olive oil
Salt to taste
Preparation
Rinse and pat dry the meat. Cut it into 4 pieces. In a terracotta casserole, heat 3 tablespoons of olive oil and brown the minced garlic and the meat on all sides. Season with salt and add 2 tablespoons of hot water. Add the peppers and a pinch of oregano. Cook over medium heat, 1 hour approximately.
Lamb with Cardoncelli Mushrooms
Ingredients
800 g of lamb
350 g of cardoncelli mushrooms
1-2 garlic cloves
2 hot red peppers
175 ml of olive oil
Salt to taste
Preparation
In a skillet, heat the olive oil and add the minced garlic. Add the lamb cut into cubes and brown on all sides. Clean the mushrooms and cut them into thin slices. Add to the meat along with the chopped hot red peppers. Season with salt and add some water. Continue to cook over medium heat, 45 minutes approximately.
Salt Cod with Cruschi Peppers
Ingredients
500 g of salt cod, softened
300 of "cruschi" peppers (sun-dried long peppers)
2 garlic cloves
Parsley
125 ml of extra virgin olive oil
Salt to taste
Preparation
In a medium saucepan, bring water to a boil. Add softened cod and boil for several minutes. Drain the fish, remove all skin and bones and cut it into pieces. Cook the cruschi peppers in boiling water for a few minutes. Place the cod and cruschi peppers in bowl. Season with olive oil, chopped garlic and parsley. Adjust the salt.
Salt Cod Lucania Style
Ingredients
500 g of salt cod, softened
200 g of peppers preserved in vinegar
Extra virgin olive oil
Salt to taste
Preparation
In a medium saucepan, bring water to a boil. Add softened cod and boil for several minutes. Drain the fish and remove all skin and bones and cut it into medium-size pieces. Drain the peppers and place them in a separate pan with olive oil. Cook them for 2-3 minutes over high heat. Lower the heat and add the cod, turning the pieces often until olden on all sides. Adjust the salt. Serve hot.
Veal with Vegetables
Ingredients
500 g of shin of veal
200 g of ripe tomatoes
200 g of fresh peppers
300 g of fresh mushrooms
1 onion
1 hot red pepper
Basil leaves
Parsley
Flour
200 ml of dry white wine
250 ml of extra virgin olive oil
Salt
Preparation
Peel and thinly slice the onion. In a skillet, sauté the onion with olive oil for a few minutes. Add the veal meat cut into cubes. Sprinkle with the white wine and let evaporate. After 20-30 minutes, add the cleaned peppers cut into pieces. Clean the mushrooms with a moist kitchen towel and cut them in quarters. Add the mushrooms, the peppers, the peeled, seeded and diced tomatoes, the chopped hot pepper and parsley along with the basil. Season with salt and continue cooking adding some water from time to time. Towards the end, add one or two tablespoons of flour to thicken the sauce.
Snails with Mint
Ingredients
900 g of snails
20 g of mint leaves
1 garlic clove
Extra virgin olive oil
Salt
Preparation
Clean the snails by leaving them in bran for three or four days. Wash them carefully and cook them in salted water, then remove them from their shells and season with the extra virgin olive oil. Aromatize the dish with fresh mint leaves and grated garlic.
Ewe Matera Style
Ingredients
400 g of ewe
250 g of potatoes
300 g of tomatoes
1 big onion
1 00 g of Lucanian sopressata
100 g of grated Pecorino
250 g of vinegar
125 ml of extra virgin olive oil
Salt and pepper
Preparation
Cut the meat into cubes. Let it soak in water and vinegar. Wash, seed and dice the tomatoes. Peel, wash and cut the potatoes into cubes. Peel and slice the onion. Cut the Lucanian sopressata into cubes. Place all the ingredients in a terracotta casserole. Add olive oil, salt and pepper. If needed, add a little
water. Cook over medium heat, 1 112 hour. Drain the meat and add it to the casserole and continue cooking. Serve hot.
Eggs and Sausage
Ingredients
400 g of fresh sausages (with pepper and fennel seeds)
6 eggs
Extra virgin olive oil
Salt
Preparation
Cut the sausages into slices. In a skillet, cook the sausages in extra virgin olive oil for 10 minutes approximately. Add the eggs and mix well. Season with salt and serve.
Eggs with Cruschi Peppers
Ingredients
6 eggs
100 g of "cruschi" peppers, (sun-dried long peppers)
125 ml of extra virgin olive oil
300 g of fresh sausage (with pepper and fennel seeds)
Salt to taste
Preparation
Cut the sausage into slices. In a skillet, cook the sausage in olive oil for 10 minutes approximately. Add the whole eggs and cook. Avoid breaking the eggs. Remove the skillet from the stove and add the seeded cruschi peppers (whole or cut in 2) to avoid burning them. Serve immediately.
Peppers with Salt Cod
Ingredients
400 g red bell peppers
60 g of onion
125 ml of extra virgin olive oil
Salt to taste
800 g of salt cod, softened
Preparation
In a skillet, heat olive oil and cook the bell peppers (cut into thin strips), the sliced onion and the basil. In a separate pan, cook the softened cod cut into pieces until golden on all sides, Add the extra virgin olive oil and the peppers, Continue to cook for a few minutes, Serve hot.
Gratineed Potatoes with Pork
Ingredients
400 g of potatoes
300 g of pork
200 g of fresh Pecorino
3 garlic cloves
50 g of parsley
20 g of oregano
250 ml of extra virgin olive oil
Black pepper to taste
Salt to taste
Preparation
Peel and wash the potatoes. Cut them into slices. Place them in an oiled baking dish. Sprinkle with oregano and chopped parsley. Add the chopped garlic, pecorino cut into thin slices and the meat cut into cubes. Season with salt and pepper. Drizzle with a little olive oil. Preheat oven to 180° C (350° F).
Bake for approximately 40 minutes. Serve hot