Category: Recipes from Members

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.

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.

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.