Category: Antipasti

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.

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.

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.

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.

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).

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.

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.

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.

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.

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.