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.
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.
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.
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.
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.