Category: Recipes from Members

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.