Category: Recipes from Basilicata

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. 

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Reprinted with permission from Regione Basilicata, Dipartimento Agricoltura e Sviluppo Rurale.

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. 

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Reprinted with permission from Regione Basilicata, Dipartimento Agricoltura e Sviluppo Rurale.

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. 

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Reprinted with permission from Regione Basilicata, Dipartimento Agricoltura e Sviluppo Rurale.

(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. 

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Reprinted with permission from Regione Basilicata, Dipartimento Agricoltura e Sviluppo Rurale.